Mexican Rice Recipe with Tomato Sauce
Imagine fluffy, perfectly cooked rice, each grain infused with a vibrant blend of savory, subtly sweet, and slightly tangy flavors. This is the magic of a well-executed Mexican rice recipe with tomato sauce, a side dish so flavorful and versatile that it elevates any Mexican-inspired meal to new heights.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup 185g long-grain white rice
- 1/2 cup 40g onion, finely chopped
- 1 15 ounce can tomato sauce
- 1 3/4 cups 420ml chicken broth or water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the vegetable oil in a medium saucepan over medium heat.
- Add the rice and chopped onion to the hot oil and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
- Pour in the tomato sauce, chicken broth or water, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce heat to low, cover the pot tightly with a lid, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.
- Remove the pot from heat and let it stand, covered, for 5 minutes.
- Fluff the rice with a fork before serving.