Californian Cinco De Mayo Rice
Celebrate bold flavors and vibrant colors with this Californian Cinco De Mayo Rice, a festive, crowd-pleasing side dish perfect for your Cinco de Mayo celebrations or any occasion that calls for a burst of Mexican-inspired flair. Made with fluffy long-grain white rice cooked in savory vegetable broth and tossed with a medley of fresh, colorful vegetables like bell peppers, Roma tomatoes, and sweet corn, this dish is as visually enticing as it is delicious. Black beans add heartiness, while warm spices like cumin, chili powder, and smoked paprika infuse each bite with depth and aromatic heat. Finished with a zesty splash of fresh lime juice and a sprinkle of chopped cilantro, this easy-to-make one-pot recipe is vegan, gluten-free, and perfect for serving up to six hungry guests. Pair it with your favorite tacos, grilled meats, or serve it as a stand-alone centerpiece for a lively family dinner or potluck.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 units garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 units Roma tomatoes, diced
- 1 cup frozen corn kernels
- 1 cup black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 unit jalapeño, finely chopped (optional)
Instructions
Rinse the rice under cold water until the water runs clear. Drain well and set aside.
In a large pan or deep skillet, heat the olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened.
Stir in the minced garlic and cook for 30 more seconds until fragrant.
Add the diced green and red bell peppers and cook for 3-4 minutes until they begin to soften.
Stir in the rinsed rice, coating the grains in the oil and vegetables. Toast the rice for 2-3 minutes, stirring occasionally.
Pour in the vegetable broth and stir in the ground cumin, chili powder, smoked paprika, and salt.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15-17 minutes, or until the rice is cooked and the liquid is absorbed.
Uncover the pan and gently fluff the rice with a fork.
Stir in the diced Roma tomatoes, frozen corn, black beans, lime juice, lime zest, and jalapeño (if using). Cook for an additional 2-3 minutes until the ingredients are heated through.
Remove the pan from the heat and stir in the chopped cilantro.
Serve the Californian Cinco De Mayo Rice warm, garnished with extra cilantro or lime wedges if desired.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4163 mg | 181% | |
| Total Carbohydrate | 281.7 g | 102% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 43.9 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3996 mg | 85% | |
*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.
