6-Minute Speedy Mexican Rice
This quick and easy Mexican rice recipe is perfect for a weeknight meal, delivering delicious flavor in just 6 minutes of cooking time. The rice is toasted with aromatics, then simmered with a savory blend of tomato sauce and spices.
Equipment
- medium saucepan
- tight-fitting lid
- fork
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 1 cup Long-Grain White Rice uncooked
- 1/2 cup Finely Diced Onion
- 1 clove Garlic minced
- 1/2 cup Tomato Sauce
- 1 ½ cups Vegetable or Chicken Broth
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Chili Powder
- Salt and Pepper to taste
- 1/4 cup Fresh Cilantro for garnish
- 1/4 cup Frozen Peas and Carrots Optional
Instructions
Instructions
- Heat olive oil in a medium saucepan with a tight-fitting lid over medium-high heat.
- Add diced onion and cook for 2-3 minutes until softened; stir in minced garlic for 30 seconds until fragrant.
- Stir in uncooked rice and toast for 1-2 minutes until edges are opaque, adding depth of flavor.
- Pour in tomato sauce, broth, cumin, and chili powder; stir well and add optional peas and carrots.
- Bring to a rolling boil, then reduce heat to low, cover tightly, and simmer for 6 minutes.
- Turn off heat and let rice rest, covered, for 5-10 minutes to absorb liquid fully.
- Remove lid, fluff rice with a fork, stir in cilantro, and season with salt and pepper to taste.
Notes
For extra flavor, you can use chicken broth instead of vegetable broth. Make sure your lid is tight-fitting to ensure proper steaming of the rice. Do not lift the lid during the resting period!