Easy Mexican Style Rice (Print Version)
# Ingredients:
→ Rice and Flavoring Components
01 -
1 cup medium or long-grain white rice
02 -
1 tablespoon olive oil
03 -
1 small onion, diced
04 -
1 teaspoon garlic salt
05 -
1 teaspoon ground cumin
06 -
1 cup Mexican diced tomatoes with green chiles, including juice
07 -
1 3/4 cups chicken broth
08 -
1 tablespoon freshly squeezed lime juice
09 -
2 tablespoons fresh cilantro, chopped
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat until shimmering. Add diced onion and cook for 2 to 3 minutes, stirring occasionally, until translucent and tender.
02 -
Stir uncooked rice into the skillet with onions. Continuously cook for about 3 minutes until the grains turn light golden brown. Sprinkle in garlic salt and cumin while stirring to evenly coat the rice.
03 -
Pour in Mexican diced tomatoes with their juice, chicken broth, and lime juice. Stir to combine, ensuring no rice sticks to the bottom. Bring mixture to a full boil, about 2 minutes.
04 -
Reduce heat to low and cover skillet with a tight-fitting lid. Let the rice simmer undisturbed for 20 minutes to absorb the liquid and develop flavors. Do not lift the lid during this time.
05 -
Remove skillet from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before folding in freshly chopped cilantro. Serve immediately.
# Notes:
01 -
Use a non-stick or heavy-bottomed skillet to prevent sticking during cooking.
02 -
Doubling the recipe requires a larger pan for even cooking.
03 -
Meal prep-friendly: the rice reheats well while maintaining its texture.