Heat oil in large high-sided skillet set over medium heat; cook onion, stirring occasionally, for about 5 minutes or until tender. Add chili powder, oregano, salt and black pepper; cook for 1 minute or until fragrant.
Add rice; cook, stirring, for 1 minute. Add broth; bring to boil. Reduce heat to medium-low; stir in tomato sauce.
Cover and cook for about 20 minutes or until rice is tender and liquid has been absorbed. Fluff rice with fork. Sprinkle with cilantro before serving.
Replace chicken broth with vegetable or mushroom broth for a vegetarian option.
Although rice is not native to Mexico, it has come to find its place in Mexican cuisine as a delicious staple side dish – or dessert – when combined with more traditional Mexican ingredients such as cilantro, onions, jalapeños, or tomatoes.
Just like in many other Mexican dishes, the recipe differs depending on the region of the country you are in. Feel free to customize this recipe however you want
To prepare this flavorful side dish the traditional way, a large pot and a lid are required, however it is also possible to use a rice cooker, an Instant Pot or your regular high-sided skillet. The rice cooker method is the easiest way to prepare this side, plus you can let it stand for a few minutes while keeping it just at the right temperature before serving.
Replace chicken broth with vegetable or mushroom broth for a vegetarian alternative.
If you want to go for a spicier taste, add diced jalapeño or Serrano peppers to the cooked rice.
Now that you have learned how to make this delicious base that features in countless Mexican recipes, give this Omelet Stuffed with Mexican Rice and Chorizo recipe a try today!
If you own an Instant Pot, try this alternative way to cook rice with it and make a delicious Mexican Rice with Chicken in under 30 minutes.