Mexican Rice
Prep: 10 min
Cook: 30 min
Total: 40 min
Serves: 6
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The kind of rice that never plays second fiddle, this vibrant side toasts the grains first for a nutty backbone before simmering them in tomato, chili, cumin, and smoky paprika. The result is fluffy, deeply seasoned, and flecked with cilantro and lime. Serve it alongside tacos or enchiladas, or fold in beans and corn to make it a meal in its own right.
Ingredients
Ingredients
- 2 Tbsp Olive Oil
- 1 1/2 Cups Long-Grain Rice (or Brown Rice)
- 1/2 Small Onion - Diced
- 2 Cloves Garlic - Minced
- 2 Tbsp Tomato Paste
- 1 Medium Tomato - Diced
- 2 3/4 Cups Chicken Broth
- 1 Tsp Chili Powder
- 1 Tsp Ground Cumin
- 1/2 Tsp Mild Smoked Spanish Paprika
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Cup Cilantro Leaf - Chopped
- 1 Small Lime - Fresh Squeezed
Directions
Directions
- Heat the olive oil in a large skillet or saucepan over medium heat.
- Add the rice and cook for 5–7 minutes, stirring frequently, until lightly golden.
- Stir in the onion and cook for 2–3 minutes until softened.
- Add the garlic and tomato paste and cook for 1 minute.
- Stir in the diced tomatoes (or tomato sauce), chicken broth, chili powder, cumin, paprika, oregano, salt, and pepper.
- Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the liquid is absorbed.
- Remove from the heat and let the rice rest, covered, for 5 minutes.
- Fluff with a fork and stir in the cilantro and lime juice, if using.
Tips:
- For extra flavor, substitute beef broth when serving with taco bowls.
- Add a small can of diced green chilies for a mild kick.
- Stir in corn and black beans after cooking to make it a complete side dish.
- Refrigerates well for up to 4 days, making it ideal for meal prep.
Nutrition
Per serving · 6 servingsCalories
220
Fat
6 g
Saturated fat
1 g
Carbohydrates
36 g
Sugar
2 g
Fiber
2 g
Protein
5 g
Sodium
400 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Tbsp Olive Oil
- 1 1/2 Cups Long-Grain Rice (or Brown Rice)
- 1/2 Small Onion - Diced
- 2 Cloves Garlic - Minced
- 2 Tbsp Tomato Paste
- 1 Medium Tomato - Diced
- 2 3/4 Cups Chicken Broth
- 1 Tsp Chili Powder
- 1 Tsp Ground Cumin
- 1/2 Tsp Mild Smoked Spanish Paprika
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Cup Cilantro Leaf - Chopped
- 1 Small Lime - Fresh Squeezed
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