Mexican Rice Recipe


• 1 cup long-grain white rice

• 2 tablespoons vegetable oil

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped bell pepper (any color)

• 1 clove garlic, minced

• 1 teaspoon cumin

• 1/2 teaspoon chili powder

• 1/4 teaspoon paprika

• 1/4 teaspoon turmeric (optional, for color)

• 1 3/4 cups chicken or vegetable broth

• 1/4 cup tomato sauce

• Salt to taste

• Fresh chopped cilantro (for garnish)


• Rinse the rice under cold water until the water runs clear. Drain well.

• In a medium-sized pot, heat the vegetable oil over medium heat.

• Add the chopped onion and bell pepper. Sauté until the onion is translucent and the pepper is tender.

• Add the minced garlic and sauté for an additional 30 seconds.

• Stir in the cumin, chili powder, paprika, and turmeric (if using). Cook for about 1 minute to toast the spices.

• Add the rinsed rice to the pot and stir to coat the rice with the spice mixture.

• Pour in the chicken or vegetable broth and tomato sauce. Add salt to taste. Stir well.

• Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.

• Let the rice simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is cooked.

• Once the rice is cooked, remove the pot from the heat and let it sit, covered, for about 5 minutes to allow the rice to steam and fluff up.

• Fluff the rice with a fork and garnish with fresh chopped cilantro before serving.

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