Making Mexican rice in the microwave is a quick and easy way to make a tasty side dish that goes well with many Mexican-style meals. Use your microwave to make a tasty, fluffy rice dish in less than 15 minutes. All you need are a few simple ingredients. This recipe makes it easy to make a basic favourite without sacrificing taste.
Ingredients:
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1/2 cup diced tomatoes (canned or fresh)
- 1 tablespoon olive oil or butter
- 1/4 cup onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Instructions
Get the rice ready
Melt 1 cup of long-grain white rice in a bowl that can go in the microwave. Add 1 ¼ cups of water and 1 ¼ cups of chicken or vegetable broth. Mix everything together slowly.
Make the rice
Cover the rice mixture and heat it on high for 10 to 12 minutes, or until the liquid is absorbed and the rice is soft. For even cooking, stir once about halfway through.
How to Make the Flavour Base
While the rice is cooking, melt butter or olive oil in a small bowl that can go in the microwave. Do this for 30 seconds to a minute. Put the crushed garlic and chopped onion in the bowl. Microwave for another one to two minutes, or until the onion softens and turns clear.
Put together and season
Take the rice out of the microwave and use a fork to fluff it up when it’s done. Add the tomato sauce, cumin, chilli powder, salt, and black pepper. Stir in the onions and garlic that have been sautéed. Make sure all the ingredients are fully mixed in by mixing the mixture well.
Serve:
Put a lid on the bowl or a plate that can go in the microwave and set it aside for 5 minutes. This will give the flavours time to mix. If you want, you can add chopped fresh cilantro right before serving.
Also See: Black Bean and Corn Quesadillas
Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 34g |
| Protein | 3g |
| Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 5mg |
| Fiber | 2g |
| Sugars | 3g |
| Sodium | 420mg |
| Calcium | 20mg |
| Iron | 1mg |
Can I make this Mexican rice ahead of time?
You can make the rice ahead of time, yes. The cooked rice can be kept in the fridge for up to three to four days in a container that doesn’t let air in. To warm the rice up, put a little water or broth in the microwave with it to keep it wet.
Can I make this dish with quick rice?
Yes, you can use quick rice. Just follow the directions on the package and cook it for less time. Check on the rice every 5 to 6 minutes because instant rice cooks faster.
What can I do to make the rice less sticky?
Make sure to rinse the rice well under cold water before cooking to get rid of any extra starch. This will keep the rice from sticking together. This will make the rice fluffier.
Can I use a different kind of broth?
Of course! This dish tastes better when you use chicken, veggie, or even beef broth to make it taste better. You can use veggie broth if you’re a vegetarian.