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Mexican Rice

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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
This delicious rice recipe goes perfectly with tacos and other Mexican dishes. Whip up a double batch and freeze the leftovers for a quick and easy side without any of the mess! This recipe costs $0.87 per serving and $3.50 for the whole recipe.
Servings 4
Course Side Dish
Cuisine Mexican
Servings4

Ingredients

  • 1.5 cup White Long Grain Rice
  • 1.5 cup Veggie Broth
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • .5 tsp Salt
  • 8 oz Diced Tomatoes Canned

Method

Traditional Method
  1. Rinse Rice: Place rice in a fine-mesh sieve and rinse under cool water until the water runs clear.
  2. Cook Rice: Add rice, broth, onion powder, garlic powder, paprika salt, and tomatoes to a pot and stir to combine. Bring to a simmer and cover with a lid. Cook on low heat for 15-20 minutes until the rice has absorbed all the liquid.
  3. Serve: Remove the rice from the heat and fluff with a fork before serving.
Oven Method
  1. Rinse Rice: Preheat oven to 350°. Place rice in a fine-mesh sieve and rinse under cool water until the water runs clear.
  2. Cook Rice: Add rice, broth, onion powder, garlic powder, paprika salt, and tomatoes to a 9 x 13 pan or a 4-quart dutch oven. Stir well to combine and cover with a lid or tin foil. Bake for 25-35 minutes until the rice has absorbed all the liquid and is tender.
  3. Serve: Remove the rice from the oven and fluff with a fork before serving.
Pressure Cooker Method
  1. Cook Rice: Add rice, broth (see the note above), onion powder, garlic powder, paprika salt, and tomatoes to a pressure cooker and bring to high pressure over medium heat. Reduce heat to low and cook at high pressure for 3 minutes. Remove from heat and let the pressure release using the slow release method.
  2. Serve: Remove the lid and fluff with a fork before serving.
  3. Meal Prep Tip: This recipe lasts for 4-5 days in the fridge. It can also be frozen for up to 6 months if put into a freezer-proof bag.