This Mexican rice is a perfect side dish for any Mexican dish.
Whether you are making enchiladas, tacos, tostadas, or fajitas, this rice dish will round out of your meal!
I love TONS of black pepper in this rice, but it can get a little spicy for the kiddos, so adjust your seasons based on who you are feeding.
In a large skillet, heat up some olive oil and add some long-grain rice, diced onions, and minced garlic.
Cook a few minutes, stirring, until the rice is a little toasty and the onions start to soften a bit.
Add in a can of diced tomatoes that have been blended in a blender.
Fill the diced tomato can up with water to rinse and dump into the skillet, as well.
Add in some salt, pepper, and cumin. Stir to combine.
Bring mixture to a boil and then reduce heat to low. Cover the skillet with a lid and try to stir as little as possible.
Cook for 20 minutes or until rice is tender. Add more water if needed.
The rice should be tender and not gummy.
If you stir the rice too much during the cooking process, it will result in sticky and gummy rice.
Serve with a few cilantro leaves on top.
Or with some enchiladas and black beans!
- 2-3 tablespoons olive oil
- 1 cup long-grain rice, uncooked
- 1/2 onion, diced
- 2-3 garlic cloves, minced
- 1-15 ounce diced tomatoes, blended
- 1 can of water
- 1-1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- In a large skillet over medium-high heat, add the olive oil, rice, onion, and garlic. Stir to coat the rice in the olive oil and cook for a few minutes, allowing the rice to get a bit of color on it and the onions to start to soften.
- Add in the can of diced tomatoes that have been blended in a blender, then fill up the tomato can with water, and pour over the rice mixture, as well.
- Stir in the salt, pepper, and cumin. Bring mixture to a boil and then reduce heat to low. Cover the skillet with a lid and cook on low for 20 minutes, or until the rice is tender. Add more water if the mixture is getting too dry or is trying to stick. Stir the rice mixture as little as possible, over-mixing will result in a gummy or sticky consistency.
- Serve with cilantro leaves on top with some enchiladas or tacos; the possibilities are endless!