20 Minute Mexican Rice
Transform your weeknight dinners with this quick and flavorful 20-Minute Mexican Rice recipe! Bursting with zesty spices like cumin and chili powder, this dish combines fluffy, golden-toasted long-grain white rice with hearty tomato sauce, savory garlic, and a vibrant medley of peas and carrots. Simmered to perfection in a rich chicken broth, this one-pan wonder is not only easy to make but also loaded with authentic Mexican-inspired flavors. Ideal as a side dish or a base for burrito bowls and tacos, it’s finished with fresh cilantro and lime wedges for a bright, citrusy kick. With just 5 minutes of prep and a total cook time of 15 minutes, this family-friendly recipe is your ultimate solution for a quick and satisfying meal. Perfect for busy weeknights, it’s sure to become a staple in your recipe arsenal!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 1 cup tomato sauce
- 0.5 cup (diced) onion
- 2 cloves (minced) garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 cup frozen peas and carrots
- 2 tablespoons (chopped) fresh cilantro (optional, for garnish)
- 2 pieces lime wedges (optional, for serving)
Instructions
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the skillet and cook for 3-4 minutes, stirring frequently, until the rice is lightly golden and toasted.
Stir in the chicken broth, tomato sauce, ground cumin, chili powder, and salt. Mix well to ensure the rice is evenly coated.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
Simmer for 10 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender.
Add the frozen peas and carrots to the skillet during the last 2 minutes of cooking, stirring them into the rice to heat through.
Remove the skillet from heat and let the rice sit, covered, for an additional 2 minutes.
Fluff the rice with a fork and garnish with chopped cilantro, if desired.
Serve warm with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 5.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
