This perfect homemade restaurant-style Mexican rice is the perfect side dish for all your Mexican recipes! Made with easy to find ingredients!
Servings 6 servings
- 2 tablespoons vegetable oil
- 2 cups long-grain rice
- 1 teaspoon garlic, minced
- 8 ounces tomato sauce
- 28 ounces chicken broth
- 1/2 teaspoon ground cumin
- 1 tablespoon chicken flavor Better Than Bouillon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Heat vegetable oil in a large skillet on medium heat. Add the rice and cook, stirring constantly, until golden. Add the garlic and cook until fragrant, about 30-60 seconds.
Add the tomato sauce, chicken broth, cumin, Better Than Bouillon, salt and pepper.
Bring the mixture to a boil, stir, then reduce the heat to low and cover with a tightly fitting lid. Simmer until the rice is cooked and all the liquid is absorbed. Adjust seasoning as needed. Fluff with a fork and serve.
Serving: 1/6 of the recipe | Calories: 283kcal | Carbohydrates: 52g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Sodium: 793mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 1mg