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Servings: 8
Calories: 183kcal
Ingredients
- 2 cups long grain rice
- 3 large Roma tomatoes chopped
- ¼ cup onion chopped
- 1 garlic clove minced
- ¼ cup red bell pepper
- ½ teaspoon ground cumin
- 3 cups chicken broth
- 1 teaspoon salt to taste
- Fresh Cilantro for garnish
Video
[adthrive-in-post-video-player video-id="BHrcpqtx" upload-date="2025-10-02T10:31:10+00:00" name="Restaurant Style Mexican Rice" description="Fluffy, flavorful Mexican rice made with tomatoes and spices." player-type="default" override-embed="default"]
Instructions
- In a blender, combine the chopped tomatoes, red bell pepper, onion, garlic, cumin, and salt. Blend until smooth and well combined. Set aside.3 large Roma tomatoes, ¼ cup onion, 1 garlic clove, ¼ cup red bell pepper, ½ teaspoon ground cumin, 1 teaspoon salt
- In a large skillet or saucepan over medium-high heat, add the rice and toast it, stirring frequently, until it turns lightly golden and smells nutty—about 2–3 minutes.2 cups long grain rice
- Pour the blended tomato mixture and chicken broth into the pan with the toasted rice. Stir gently to combine. Taste and adjust salt if needed.3 cups chicken broth
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan tightly, and let it cook undisturbed for 20–25 minutes or until the rice is tender and the liquid is fully absorbed.
- Turn off the heat and let the rice sit covered for 5 minutes. Then fluff gently with a fork. Garnish with freshly chopped cilantro before serving.Fresh Cilantro
Notes
- Rice type: Use long-grain white rice for the fluffiest texture—shorter grains tend to get sticky.Brown rice can work too, but may need to cook longer with extra broth.
- Watch the liquid: If your tomato mixture is extra juicy, reduce the broth slightly to avoid mushy rice.
- Rest time: Let it sit after cooking. That extra 5 minutes helps everything settle and makes fluffing easier.
- Add-ins: Want extra color? Add black beans, peas, corn, or carrots just before simmering.
- Spice it up: For a spicier version, toss in a pinch of chili powder or a spoonful of salsa.
- Flavor boost: Tomato bouillon or chicken bouillon can boost the savory flavor if you don’t have broth.
- Tomatoes: You can use canned tomatoes instead of fresh—just drain them first.
- Meal prep: Make a double batch and freeze half for later—this rice reheats well!
Storage and Reheating Instructions
- Fridge: Let it cool completely, then transfer it to an airtight container. It’ll stay fresh in the fridge for up to 4 days.
- Freezer: You can also store it in a freezer-safe container in the freezer for up to 2 months.
- Reheat: To reheat, just microwave it with a splash of water or warm it on the stove over low heat until hot and fluffy again.
Nutrition
Calories: 183kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 622mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 343IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg
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