Restaurant Style Mexican Rice (Print Version)
# Ingredients:
→ Primary Ingredients
01 -
3 tablespoons olive oil
02 -
1 cup diced white onion
03 -
1 1/2 cups long grain rice (Jasmine or basmati rice)
04 -
4 cloves garlic, minced
05 -
1 3/4 cups low sodium chicken stock
06 -
1 can (14.5 ounces) fire-roasted tomatoes, do not drain
07 -
1/2 cup tomato sauce
08 -
1 teaspoon chili powder
09 -
1 teaspoon smoked paprika
10 -
1/2 teaspoon cumin
11 -
1 teaspoon kosher salt, plus more to taste
12 -
1/2 cup chopped fresh cilantro
13 -
lime slices (optional)
# Instructions:
01 -
Heat a large skillet with olive oil on medium-high heat, add onions, and cook for 1-2 minutes.
02 -
Add the rice to the skillet and cook for another 3-4 minutes, or until the rice starts to brown. Add the garlic and cook for another 30 seconds.
03 -
Pour in the stock, tomato sauce, fire-roasted tomatoes, and spices. Mix just until combined. Bring to a boil.
04 -
Cover the skillet and reduce heat to a low simmer. Cook for 20 minutes without lifting the lid.
05 -
Remove the lid and fluff the rice with a fork. Add more salt to taste if needed. Garnish with chopped cilantro and lime slices if desired.
# Notes:
01 -
Toast the long-grain rice to enhance its flavor.
02 -
Do not lift the lid while the rice is cooking, as it releases critical steam.
03 -
If the liquid has not fully absorbed after 20 minutes, cover and cook for an additional 2-5 minutes.