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stovetop mexican rice
Side Dish

Stovetop Mexican Rice

This stovetop Mexican rice recipe will rival any Mexican Restaurant! It's an easy one-pot side dish that only requires a handful of pantry staples.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 6 - 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/2 white onion, diced
  • 1 jalapeño, minced
  • 2 cups long grain white rice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon granulated garlic
  • 1 bay leaf
  • 3 cups chicken or vegetable broth
  • 1 cup (8 oz) plain tomato sauce
  • 1 teaspoon tomato bouillon (optional)
  • 1 teaspoon kosher salt
  • 1/3 cup chopped cilantro
  • 1 lime, juiced

Instructions

  • Place the rice in a fine mesh strainer and rinse the rice until the water runs clear. Let the rice drain for 5 minutes.
  • In a pot, dutch oven, or braiser, heat the olive oil and saute the onion and jalapeno for 2-3 minutes, stirring occasionally, until soft.
  • Add the rice, cumin, chili powder, garlic, and oregano and cook for 3-4 minutes, stirring often until the rice is toasted. Add the broth, tomato sauce, bouillon, bay leaf, and salt and stir well. Bring to a boil, cover, reduce the heat to very low and simmer for 15 minutes, stirring once halfway through.
  • After the 15 minutes, turn off the heat, leave the rice covered and let it rest for another 10 minutes. Fluff the rice with a fork, add chopped cilantro, and season with lime juice.