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.
- 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
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.