This Easy Mexican Rice Recipe is guaranteed to be a family favorite! It's tender, flavorful and perfect served in burrito bowls or alongside tacos, enchiladas and more!
4tablespoonsavocado oilor sub with your favorite oil
1cuplong grain white rice
1clovegarlicminced (omit for Low FODMAP option)
3teaspoonsground cumin
2cupswater
1/4cuptomato paste
1teaspoonkosher saltor to taste
cilantro, for garnishoptional
Instructions
Heat the oil in a medium sauce pan over medium heat. Add the rice and cook, stirring often until light golden brown, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more.
4 tablespoons avocado oil, 1 cup long grain white rice, 3 teaspoons ground cumin, 1 clove garlic
Add the water, tomato paste and salt to the pan and stir well to combine. Bring to a boil, then reduce the heat to low and cover. Simmer for 20 minutes, or until the liquid has been absorbed.
2 cups water, 1/4 cup tomato paste, 1 teaspoon kosher salt
When the rice is done, remove from heat and fluff with a fork. Cover and let stand for 10 minutes to steam. Garnish with cilantro, if desired, and enjoy!
cilantro, for garnish
Notes
Pro tip: Do not lift the lid to check on the rice during the cook time as this releases the steam and causes the temperature to drop.
I've never rinsed the rice for this recipe. Toasting the rice in oil prevents it from becoming sticky or gummy.
Use chicken or vegetable stock in place of the water for added flavor.
Store rice in an air tight container in the refrigerator for up to 5 days.