Mexican Rice
This Mexican rice is fluffy, flavorful, and the perfect side for any fiesta. Adapted from a friend’s recipe, it’s an easy pantry staple you’ll want on repeat. Lightly toasted rice simmers in a tomato- and garlic-infused broth until tender, soaking up every bit of rich, savory goodness. It pairs beautifully with tacos, enchiladas, grilled meats, or a hearty bowl of beans. Whether you’re feeding a crowd or making a simple family dinner, this dish brings a warm taste of home with every bite.
Ingredients
- 2 Tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 cup rice rinsed
- 1 cup shredded carrots
- 2 cups chicken broth
- 3 Tbsp tomato bullion
Instructions
- In a medium pot, heat the olive oil over medium-low heat. Add the onion powder, garlic powder, and salt. Stir to combine and let the spices bloom for about 30 seconds.
- Add the rinsed rice and shredded carrots to the pot. Stir consistently for a few minutes to coat the rice and carrots in the oil and spices.
- Pour in the chicken broth and add the tomato bouillon. Stir to combine.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, stir the rice, then cover the pot with a lid. Reduce the heat to medium-low and let it cook undisturbed for 20 minutes. (Tip: Keeping the heat low helps prevent the carrots from burning.)
- After 20 minutes, remove from heat and let the rice sit, covered, for 5 minutes before fluffing with a fork.