Heart-Healthy Mexican Rice
Discover the vibrant flavors of Heart-Healthy Mexican Rice, a guilt-free twist on a classic favorite that's as nutritious as it is delicious. This wholesome recipe swaps white rice for fiber-packed brown rice and incorporates heart-friendly ingredients like olive oil, colorful fresh vegetables, and low-sodium broth. Seasoned with aromatic cumin and oregano, and brightened with a squeeze of fresh lime, this dish is brimming with Tex-Mex zest while keeping your well-being in mind. Perfect as a nourishing side or a plant-forward entrée, it's a satisfying, one-pan wonder that comes together in under an hour. Whether you're meal prepping or serving family dinner, this recipe is a flavorful and health-conscious choice for any occasion.
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Recipe Information
Ingredients
- 1 cup brown rice
- 1 tablespoon olive oil
- 0.5 cup onion
- 2 cloves garlic
- 0.5 cup bell pepper
- 0.5 cup carrot
- 2 cups low-sodium chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 0.5 cup frozen peas
- 0.25 cup fresh cilantro
- 1 whole lime
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Rinse the brown rice under cold water until the water runs clear to remove excess starch. Drain well.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Mince the garlic and add it to the pan, sautéing for 1 minute until fragrant.
Dice the bell pepper and carrot, then add them to the pan. Cook for an additional 3-4 minutes, stirring occasionally.
Add the rinsed and drained brown rice to the skillet, stirring until well coated with the mixture.
Stir in the cumin and oregano, mixing well to combine the spices with the rice and vegetables.
In a separate small bowl, whisk together the low-sodium broth and tomato paste until smooth.
Pour the broth mixture into the skillet, ensuring the rice is fully submerged.
Increase the heat to bring the mixture to a boil, then reduce to a simmer and cover the skillet.
Cook for about 30 minutes, or until the rice is tender and has absorbed most of the liquid.
Add the frozen peas to the skillet, cover, and cook for an additional 5 minutes until they are heated through.
Season the rice with salt and ground black pepper to taste.
Chop the fresh cilantro and stir it into the rice.
Squeeze the juice of one lime over the rice and give it a final stir.
Serve the rice warm as a side dish or main course.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1553 mg | 68% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 20.4 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1400 mg | 30% | |
*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.
