Mamacita's Mexican Rice

Mamacita's Mexican Rice

This quick and easy Mexican rice dish pan-fries white rice, onion, and garlic followed by simmering with chicken broth and tomatoes for a Mexican-inspired side dish.

Rated 4.5 from 39 votes

Prep Time

10M

Total Time

35M

Servings

6 servings

What You Need

1 cup long-grain white rice

1 tablespoon vegetable oil

1 onion, minced

1 clove garlic, minced

1 1/2 cups chicken broth

1 tomato, seeded and diced

1/2 teaspoon ground cumin

1/2 teaspoon Spanish saffron

salt and ground black pepper to taste

1/4 cup frozen peas and carrots, thawed

1 sprig fresh cilantro (optional)

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Instructions

Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.

Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.

Stir peas and carrots into cooked rice; garnish with cilantro.

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