This quick and easy Mexican Rice recipe is the perfect compliment to any Mexican meal! It's restaurant-worthy and it will quickly become a family favorite!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 people
- 2 Tablespoon olive oil
- 1 large white onion chopped
- 3 large garlic cloves minced
- 2 Cups long grain rice
- 10 ounces can Rotel
- 14.5 ounces can petite diced tomatoes
- 1 teaspoon cumin more to taste
- 1 teaspoon kosher salt
- 1/8-1/4 teaspoon cayenne pepper optional
- 2 Cups low sodium chicken broth more if needed
- 1/4 cup fresh cilantro chopped
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn.
Cook over low heat for 3 minutes. Add Ro-tel, tomatoes, cumin, salt, and cayenne (if using). Stir to combine. Let cook for 2 minutes.
Add broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 additional minutes or until rice is done.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
Calories: 241kcal | Carbohydrates: 45g | Protein: 5g | Fat: 4g | Sodium: 383mg | Potassium: 357mg | Fiber: 2g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 9.9mg | Calcium: 52mg | Iron: 1.7mg