Description
This recipe provides a foolproof method for making restaurant-style Mexican rice with tomato and corn, perfect for weeknight family meals. It focuses on achieving fluffy, flavorful grains with aromatic spices and fresh ingredients.
Ingredients
- 1.5 cups long-grain white rice, (Jasmine or Basmati work beautifully!)
- 2 Tbsp olive oil or vegetable oil, (for toasting the rice and sautéing aromatics)
- 0.5 medium yellow onion, diced (80g)
- 3 cloves garlic, minced (15g)
- 14.5 oz canned diced tomatoes, undrained (411g; fire-roasted for extra depth!)
- 1 cup frozen or canned corn (150g; No need to thaw frozen corn.)
- 3 cups chicken broth (720ml; Or vegetable broth for a vegetarian option.)
- 1 Tbsp tomato paste (15g)
- 1 tsp ground cumin (2g)
- 1 tsp chili powder (2g)
- 0.5 tsp salt (3g; To taste, enhancing all the flavors.)
- 0.25 tsp black pepper (0.5g; To taste, enhancing all the flavors.)
Instructions
- Prep Ingredients: Dice your onion, mince the garlic, and drain diced tomatoes if you prefer a less saucy rice. This ensures a smooth workflow.
- Toast Rice: Heat olive oil in a large 10-inch skillet or pot over medium heat until shimmering. Add rice and stir constantly until the grains are light golden brown and fragrant, about 5-7 minutes.
- Sauté Aromatics: Add onion and garlic to the pot, cooking until the onion softens and becomes translucent, about 2-3 minutes. The aroma will deepen beautifully.
- Build Flavor: Stir in tomato paste, diced tomatoes, corn, cumin, chili powder, salt, and pepper. Cook for another minute, stirring occasionally, until the spices are fragrant and the tomato paste darkens slightly.
- Simmer Rice: Pour in chicken broth, bring to a gentle boil, then reduce heat to low. Cover the pot tightly and simmer for 20 minutes without lifting the lid. If your rice seems too dry or undercooked after simmering, splash in 1-2 tablespoons of extra hot broth, re-cover, and let it steam for another 5 minutes off the heat. The liquid should be absorbed and the rice tender.
- Rest And Fluff: Remove the pot from heat and let it rest, still covered, for 5-10 minutes. This steaming time allows the grains to fully absorb moisture and separate, giving you perfectly fluffy Mexican rice. Fluff with a fork before serving.
Notes
For a vegetarian option, use vegetable broth. Brown rice can be used for more fiber (adjust cooking time and liquid). Cooked Mexican Rice can be stored in an airtight container in the fridge for up to 3-4 days. To save time, use pre-minced garlic or garlic powder (0.5 tsp per clove) or a rough chop for onions. Avoid stirring after adding liquid to prevent mushy rice; use a strict 1:2 rice-to-liquid ratio. Toast rice thoroughly until light golden, and consider rinsing grains before cooking to prevent stickiness. Do not skip toasting rice and blooming spices in hot oil for a vibrant flavor.
- Prep Time: 5 minutes
- Cook Time: 31 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 0.75 cup (150 g)
- Calories: 300 calories
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Mexican rice, restaurant style, tomato, corn, easy dinner, weeknight meal, fluffy rice, family recipe, side dish