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fluffy red Mexican rice with a deep tomato color in a wide horizontal shot in a serving bowl, flecks of jalapeno and cilantro on top, lime wedge alongside, bright natural light, shallow depth of field, landscape orientation

Spicy Mexican Rice

Toasted rice and simmered in a tomato broth with garlic and cumin for a hint of spice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups long-grain rice
  • 2 tbsp vegetable oil
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1/2 cup tomato sauce
  • 2.5 cups chicken broth
  • 1 tsp cumin
  • 1 jalapeno minced

Method
 

  1. Heat the oil in a saucepan and toast the rice, stirring, until golden, about 4 minutes.
  2. Add the onion, garlic, and jalapeno and cook until softened.
  3. Stir in the tomato sauce and cumin and cook 1 minute.
  4. Pour in the broth, bring to a boil, then cover and simmer on low for 20 minutes.
  5. Let it rest 5 minutes, then fluff with a fork and serve.

Notes

Leave the jalapeno seeds in if you want it really spicy.