Serve restaurant style Mexican rice alongside tacos, burritos, or enchiladas for a true south of the border experience. It's flavorful, so easy to make, and economical.
Heat oil in a medium saucepan over medium heat. When the pan is hot, add onion and pepper and cook until softened (3-4 minutes). Add rice, and continue to cook, stirring frequently, until lightly golden, about 5 minutes. Add garlic, chili powder, and cumin and continue to cook, stirring, for 1 minute or until fragrant.
Add stock, tomato paste, salt, and oregano. Stir to combine and increase heat to high. Bring to a boil, then reduce heat to low to maintain a gentle simmer. Simmer with cover on for 20 minutes or until liquid is absorbed.
Remove from heat, leaving the cover on, and let rest for 5 minutes.
Fluff rice with a fork, taste and season with salt and pepper as needed, and serve immediately
Video
Notes
Extra long grain white rice, basmati rice, or brown rice work well, too. The amount of liquid and cooking time depends on the type of rice you use. Check package instructions for specific measurements.
If you don’t have Mexican oregano, substitute other types of oregano.
Add ground beef or turkey, or stir in a can of pinto beans, rinsed and drained.
Top with shredded cheese, salsa, or other taco toppings, if desired.
Use no salt added, or lower sodium chicken or vegetable stock to reduce sodium.