Easy Mexican Style Rice (Print Version)
# Ingredients:
01 -
1 cup medium or long grain white rice
02 -
2 tablespoons olive oil
03 -
1 small onion, diced
04 -
1 teaspoon garlic salt
05 -
1 teaspoon ground cumin
06 -
1 can (14.5 ounces) Mexican diced tomatoes with green chilies, including juice
07 -
1 3/4 cups chicken broth
08 -
1 tablespoon fresh lime juice
09 -
1/4 cup fresh cilantro, chopped
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat until shimmering. Add diced onion and cook for 2 to 3 minutes until translucent and tender, stirring occasionally to avoid browning.
02 -
Add uncooked rice to the skillet with onions and stir continuously for about 3 minutes. Allow the rice to become light golden brown while sprinkling garlic salt and cumin evenly.
03 -
Pour in the Mexican diced tomatoes with their juice, chicken broth, and lime juice. Stir gently to combine, ensuring no rice sticks to the bottom of the skillet. Bring the mixture to a full boil.
04 -
Reduce heat to low and cover the skillet with a tight-fitting lid. Let the rice simmer undisturbed for 20 minutes without lifting the lid to retain steam.
05 -
Remove the skillet from heat and let it stand, covered, for 5 minutes. Fluff the rice gently with a fork, breaking up any clumps. Fold in freshly chopped cilantro just before serving.
# Notes:
01 -
Toasting the rice is critical for authentic flavor—do not skip this step.
02 -
This recipe reheats beautifully, making it ideal for meal prep.
03 -
You can easily double the recipe for larger gatherings. Use a bigger skillet and adjust liquid ratios accordingly.