Print

Mexican Rice Recipe

Print Recipe

★★★★★

5 from 95 reviews

This flavorful Mexican Rice recipe is a delicious and colorful side dish featuring long grain white rice cooked with aromatic spices, tomato sauce, corn, and diced vegetables, creating a vibrant and hearty accompaniment to any Mexican-inspired meal.

Ingredients

Scale

Rice and Oil

  • 3 tbsp canola oil (or vegetable oil)
  • 1 1/2 cups long grain white rice

Vegetables and Seasonings

  • 1 medium sweet onion, diced
  • 1 medium Yukon gold potato, diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp taco seasoning
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt

Liquids and Add-ins

  • 1 cup tomato sauce
  • 3 cups chicken stock
  • 3/4 cup frozen corn kernels

Garnish

  • Chopped cilantro to garnish (optional)

Instructions

  1. Toast the Rice: Heat the canola oil in a large, heavy-bottomed sauté pan over medium-high heat. Add the long grain white rice and cook, stirring constantly, until the rice turns a light golden brown, approximately 3 minutes.
  2. Sauté Vegetables and Spices: Reduce the heat to medium. Add the diced onion, diced potato, minced garlic, tomato paste, taco seasoning, ground cumin, and kosher salt. Cook while stirring frequently for about 2 minutes until the onion softens slightly and the tomato paste is evenly mixed in.
  3. Add Liquids and Corn: Slowly pour in the tomato sauce and chicken stock, stirring gently to combine all ingredients evenly. Stir in the frozen corn kernels.
  4. Simmer the Rice: Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer uncovered for 25 minutes, allowing the rice to absorb liquids and flavors.
  5. Rest and Fluff: After cooking, turn off the heat and let the rice sit uncovered for 5 minutes. Then fluff the rice gently with a fork to separate grains. Garnish with chopped cilantro if desired before serving.

Notes

  • You can substitute or add other vegetables along with the diced potato such as 1 large carrot peeled and diced.
  • Additional vegetables like 1 can of Mexi-corn or regular corn kernels (drained), 1 diced bell pepper, or 1/4 cup diced mushrooms can be added when the recipe instructs to add corn.
  • Using chicken stock adds flavor but vegetable stock can be substituted to make it vegetarian.

Keywords: Mexican rice, tomato rice, rice side dish, long grain rice recipe, easy Mexican rice, seasoned rice

Find it online: https://cookwithlea.com/mexican-rice-recipe/