Perfect Mexican Rice doesn’t have to come from a box or a restaurant, this is the perfect side dish alongside your next Taco Tuesday!
Years ago I never would have thought that I could make delicious Mexican rice without using a box, or stopping by a local Mexican restaurant. Times change when you are forced to cook from scratch because you have to avoid artificial ingredients in boxed mixes, and when a local restaurant no longer works because of cross contamination of your daughter’s allergens.
However, this rice is so ridiculously simple there is not an excuse for anybody not to make this Perfect Mexican Rice. You’ll thank me once you give it a try, and you’ll never look at another box in the store again! When I served this for the first time, my family loved it, and has requested it every time we have tacos, burritos, or any other dish that has Mexican flavors.
Perfect Mexican Rice
- 2 tablespoons olive oil
- 1 cup long grain rice uncooked
- 1 clove fresh minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 cup tomato sauce
- 14 oz chicken broth
- 3 Tablespoons chopped fresh cilantro
In a large saucepan, heat the oil over medium heat.
Add the rice, stir to coat in the oil, and cook until slightly golden.
Stir in the garlic, salt, and cumin.
Add the tomato sauce and chicken broth.
Turn the heat to medium high heat, and bring the mix to a boil.
Once boiling, reduce heat to low, cover with a lid, and allow to simmer for 20 to 25 minutes.
Remove from heat, toss in your freshly chopped cilantro, stir to combine.
Serve and enjoy!