Mexican Spanish Rice Recipe

I recently prepared a recipe that blends flavors beautifully. Featuring long grain white rice and chicken broth, with tomato sauce, finely chopped onion, and garlic, my homemade Mexican rice is brought to life with diced tomatoes and ground cumin. This easy peasy Mexican rice offers sheer culinary satisfaction just amazing.

I recently discovered a new twist on a classic dish that reminded me of my early cooking experiments. I decided to try making Mexican Spanish Rice at home and couldn’t wait to share my version.

I started with 1 cup long grain white rice and added 2 cups chicken broth (or vegetable broth if you prefer). I then tossed in a small finely chopped onion and 2 garlic cloves that I had minced right before.

I mixed in 1 cup tomato sauce and stirred in 1/2 cup diced tomatoes to bring a nice tangy flavor. A splash of 1/4 cup vegetable oil along with salt, ground cumin, and black pepper elevated the flavors in a way that just blew my mind.

I even sprinkled 1/4 cup chopped cilantro at the end. If you’ve ever wondered how to make homemade Mexican Rice in a simple and authentic way then this recipe is definitely one you have to try out.

Why I Like this Recipe

I like this recipe because it makes me feel connected to the flavors of my family traditions, it’s super simple to prepare even on a busy day, and its mix of spices and tomato flavors always gives me a warm, comforting taste. Plus, I love how flexible it is, so I can change the broth or add extra ingredients if I’m feeling creative.

Alright so here’s how I usually make my easy Mexican rice at home. First, I rinse the rice in cold water so you get rid of that extra starch and it cooks better. Then, I heat up about 1/4 cup of vegetable oil in a big skillet over medium heat. I toss in a small chopped onion and 2 minced garlic cloves, cooking them for a few minutes until they’re a bit soft. Once that’s done, I add the cup of long grain white rice and stir it until it turns a light golden color.

After the rice is toasted a little, I stir in 1 cup of tomato sauce and 1/2 cup of diced tomatoes. I mix it all up really good, then pour in 2 cups of chicken broth (or vegetable broth if I want to keep it light). Next, I add 1 teaspoon of salt, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of black pepper. I bring the whole mixture to a boil, then lower the heat to a simmer and cover that skillet. I let it cook for about 20 minutes until the rice is tender and soaks up all the liquid.

Once it’s done, I just remove it from heat, stir in 1/4 cup of chopped cilantro if I’m in the mood, and then serve it straight away while it’s hot. This recipe always comes out great and reminds me that sometimes simple meals can be really filling and satisfying.

Ingredients

• Long grain white rice: Provides a hearty carbohydrate base with a mild flavor that soaks up spices.
• Chicken broth: Brings rich umami and moisture, making the dish wonderfully savory and comforting.
• Tomato sauce: Adds a tangy sweetness plus loads of antioxidants, giving a vibrant, tasty punch.
• Garlic: Infuses the meal with a bold, robust aroma and helps boost overall flavor.
• Onion: Offers natural sweetness and crunch, and it’s a good source of fiber and nutrients.
• Cumin: Provides earthy spice and aromatic warmth, balancing the dish’s winding flavors.
• Cilantro: Brings a fresh herbal punch that finishes the dish with a bright, lively touch.

Ingredient Quantities

• 1 cup long grain white rice
• 2 cups chicken broth (or vegetable broth if you like)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup tomato sauce
• 1/2 cup diced tomatoes
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro (optional)

How to Make this

1. Rinse the rice in cold water to get rid of extra starch.

2. Heat the vegetable oil in a large skillet over medium heat.

3. Add the chopped onion and minced garlic, cook ’em until they start softening, about 2-3 minutes.

4. Toss in the rice and stir until it turns a light golden color.

5. Stir in the tomato sauce and diced tomatoes so everything mixes well.

6. Pour in the chicken broth and give it a good stir, making sure the rice is evenly spread out.

7. Sprinkle in the salt, cumin, and black pepper.

8. Bring the whole mixture to a boil, then reduce the heat to a simmer and cover the skillet.

9. Let it cook for about 20 minutes until the rice is tender and has soaked up all the liquid.

10. Remove from heat, mix in the chopped cilantro if you like, then serve while hot.

Equipment Needed

1. A colander or fine-mesh sieve to rinse the rice in cold water
2. A large skillet that can hold all the ingredients and has a cover
3. A lid for the skillet so that you can let the rice simmer properly
4. A chopping board for chopping the onion, garlic, and cilantro
5. A sharp knife to get the veggies chopped evenly
6. Measuring cups for the rice, broth, tomato sauce, and diced tomatoes
7. A sturdy spatula or stirring spoon to mix all your ingredients evenly

FAQ

Mexican Spanish Rice Recipe Substitutions and Variations

• If you don’t have chicken broth, you can use beef broth or even water with a bouillon cube to keep the flavor going
• You can try swapping long grain white rice for brown rice, but it might need a bit longer to cook
• If you’re out of tomato sauce, you could blend fresh tomatoes or thin out tomato paste with a little water
• If cilantro ain’t your thing, fresh parsley is a good alternative for that herby kick

Pro Tips

1. Toasting the rice in the oil until it turns light golden really brings out a nuttier flavor so make sure you dont rush this step
2. After you finish cooking, let the rice sit covered for about 5-10 minutes off the heat so that the steam can help set everything in place
3. If you find the rice a bit too sticky or heavy sometimes, try stirring it gently with a fork instead of a spoon to keep the grains separate
4. Experiment with adding a pinch a little extra cumin or even a squeeze of lime right before serving if you want to kick the flavor up a notch