Church Cookbook Mexican Rice
Bring the flavors of a timeless classic to your table with this Church Cookbook Mexican Rice recipe, a crowd-pleaser that’s bursting with bold, comforting flavors. Perfected over generations and featuring pantry staples like long-grain white rice, chicken broth, and tomato sauce, this dish is elevated by diced tomatoes with green chilies, fragrant cumin, and a touch of chili powder for a zesty kick. The rice is cooked to perfection with a golden, toasty base and finished with vibrant peas and carrots for a beautiful pop of color. Ready in just 35 minutes, this one-pan side dish is ideal for potlucks, family dinners, or as a flavorful complement to tacos, enchiladas, or grilled meats. Top it with fresh cilantro for an optional bright, herby finish that ties it all together. Perfect for feeding a crowd, this recipe is as heartwarming as it is easy to make.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3.5 cups chicken broth
- 1 cup tomato sauce
- 1 can diced tomatoes with green chilies (such as Rotel), drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 cup frozen peas and carrots, thawed
- 2 tablespoons cilantro, chopped (optional garnish)
Instructions
Rinse the rice in a fine mesh strainer under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. Set aside to drain.
Heat the vegetable oil in a large, heavy-bottomed skillet or saucepan over medium heat.
Add the rice to the pan and cook, stirring frequently, until the rice is lightly golden brown, about 5-7 minutes.
Stir in the chopped onion and minced garlic. Cook for an additional 2-3 minutes, until the onion is softened and aromatic.
Pour in the chicken broth, tomato sauce, and diced tomatoes with green chilies. Stir well to combine.
Add the cumin, chili powder, and salt. Stir again to distribute the seasonings evenly.
Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid. Let the rice simmer for 15 minutes without lifting the lid.
After 15 minutes, carefully remove the lid and stir in the peas and carrots. Replace the lid and cook for an additional 5 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the pan from heat and let the rice sit, covered, for 5 minutes to finish steaming.
Fluff the rice with a fork and garnish with chopped cilantro, if desired. Serve warm as a side dish or enjoy on its own!
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5431 mg | 236% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 25.7 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1834 mg | 39% | |
*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.
