Home Style Mexican Rice
Brighten up your dinner table with this flavorful Home Style Mexican Rice, a comforting and colorful side dish that's bursting with authentic taste and easy to make! This recipe combines fluffy long-grain white rice toasted to perfection, aromatic garlic and onion, and a medley of vibrant vegetables like carrots and peas. Infused with the bold flavors of cumin, paprika, and a rich tomato base, every bite delivers a harmonious blend of spices. Simmered in broth for extra depth and garnished with fresh cilantro and a squeeze of lime, this one-pan dish pairs beautifully with tacos, enchiladas, or grilled meats. Ready in just 35 minutes, it's the perfect addition to your weeknight menu or any festive occasion.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 3 cups chicken or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika (optional)
- 1 medium carrot, diced
- 0.5 cup frozen peas
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 pieces lime wedges (optional, for serving)
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the rinsed rice and sauté, stirring frequently, until the rice turns golden-brown (about 5-7 minutes).
Stir in the chopped onion and minced garlic. Cook for an additional 2-3 minutes, or until the onion becomes translucent and fragrant.
Add the diced tomatoes, tomato paste, cumin, paprika (if using), salt, and pepper to the pan. Stir well to combine with the rice and onions.
Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 10 minutes.
After 10 minutes, add the diced carrot and frozen peas. Stir gently to distribute the vegetables evenly, then cover the pan again and continue simmering for another 10-12 minutes, or until the rice is tender and has absorbed all the liquid.
Turn off the heat and let the rice sit, covered, for 5 minutes to allow it to steam and become fluffy.
Fluff the rice with a fork, then taste and adjust the seasoning if needed. Sprinkle with chopped cilantro if you like, and serve warm with lime wedges on the side for an extra zesty touch.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 389 mg | 8% | |
*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.
