Mexican Rice
Make fluffy Mexican rice with tomato sauce, sweet onion, potato, corn, and warm spices in one pan for an easy 35-minute side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 3 tablespoons canola oil
- 1 1/2 cups long-grain white rice
- 1 medium sweet onion diced
- 1 medium Yukon gold potato diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon taco seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 cup tomato sauce
- 3 cups chicken stock
- 3/4 cup frozen corn kernels
- cilantro chopped, for garnish
Instructions
Instructions
- Heat the oil in a large heavy-bottomed sauté pan over medium-high heat. Add the rice and cook, stirring constantly, until light golden brown, about 3 minutes.
- Reduce the heat to medium. Add the onion, potato, garlic, tomato paste, taco seasoning, cumin, and salt. Cook, stirring frequently, about 2 minutes, until the onion softens slightly and the tomato paste is incorporated.
- Slowly pour in the tomato sauce and chicken stock. Stir gently until combined, then stir in the corn.
- Increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
- Turn off the heat and let the rice stand uncovered for 5 minutes. Fluff with a fork and top with cilantro if using.