Heat the oil in a medium saucepan over medium heat.
1 tablespoon vegetable oil
Add the rice and cook, stirring constantly, until lightly golden, about 3-5 minutes. This step is crucial for flavor.
1 cup long-grain rice
Stir in the onion and garlic. Cook until softened, about 2 minutes.
1/2 medium white onion, 2 cloves garlic
Pour in the diced tomatoes (undrained), chicken broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
14.5 ounce canned diced tomatoes, 2 cups chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Reduce heat to low, cover the saucepan, and simmer for 20 minutes, or until all the liquid is absorbed and the rice is tender.
Remove from heat and let stand, covered, for 5 minutes.
Fluff with a fork.
Garnish with fresh cilantro and serve hot. Enjoy your delicious Homemade Mexican Rice!
1/4 cup fresh cilantro
