This easy Mexican rice recipe is SO simple you'll want to make it every Taco Tuesday, or as a side dish for all your Mexican meals!
Course: Side Dish
Cuisine: Mexican, Spanish
Keyword: Easy Mexican Rice, mexican rice recipe
Author: Nikki Gladd
2tablespoonsvegetable or canola oil
1cupuncooked long-grain white rice
1 1/2cupschicken stock or broth
8oz.can tomato sauce
Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.)
Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.
Add the rest of the ingredients and bring to a rapid boil over high heat.
Stir once and cover. Turn the heat down to almost low (a little less than medium low) and cook for 25 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.
Rinse the dry rice in a mesh strainer until the water is clear to remove the starch.
This recipe is easiest when you measure all ingredients first before starting. Once you start, the process goes very quickly and you'll won't want to take the time to measure the broth and open the can of tomato sauce, so have it ready!
Use a better brand of long-grain rice. Not the most expensive brand, but definitely not the cheapest. I found best results with a middle brand.
If your rice turns out crunchy, cook it longer next time. 25 minutes is my sweet spot and should work for you, too.
Cook the rice until it is translucent (kind of clear), which is typically about 3-4 minutes.
When the rice is done cooking, remove the lid and let it set for 2-3 minutes before fluffy with a fork.
To stretch the serving amount, you can increase to 1 1/2 cups rice with 2 1/2 cups chicken broth. Do not change amount of tomato sauce or other ingredients. Do not change cooking time.