Low Fat Mexican Rice
This Low Fat Mexican Rice recipe delivers vibrant flavors with a fraction of the calories, making it a perfect side dish for any healthy meal. Featuring fluffy long-grain white rice cooked in low-sodium chicken broth and tomato sauce, it’s infused with bold spices like cumin and chili powder for authentic Mexican-inspired goodness. Nutrient-packed vegetables—like sweet corn, red bell peppers, and peas—add color and texture, while a squeeze of lime and fresh cilantro brighten each bite. Ready in just 35 minutes, this easy one-skillet dish is a wholesome and flavorful addition to tacos, grilled chicken, or a plant-based entrée. Plus, it’s lightly sautéed in heart-healthy olive oil, ensuring every spoonful is as nutritious as it is delicious! Perfect for family dinners, meal prep, or potlucks, this recipe is a must-try for anyone seeking a healthier twist on classic Mexican rice.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 0.5 cup onion
- 2 cloves garlic
- 0.5 cup tomato sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.5 cup frozen corn
- 0.5 cup red bell pepper
- 0.5 cup peas
- 0.25 cup fresh cilantro
- 1 lime
Instructions
Rinse the rice under cold water until the water runs clear. Drain well.
In a large non-stick skillet, heat the olive oil over medium heat.
Add the chopped onion and garlic to the skillet, sautéing until the onion is translucent, about 3-5 minutes.
Add the rinsed rice to the skillet and toast it with the onions and garlic for 2-3 minutes, stirring occasionally.
Pour in the chicken broth and tomato sauce, stirring to combine.
Mix in the cumin, chili powder, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low, covering the skillet with a lid.
Let the rice cook undisturbed for 15 minutes.
Remove the lid and gently fold in the corn, red bell pepper, and peas.
Cover the skillet again and cook for an additional 5 minutes, or until all the liquid is absorbed and the rice is tender.
Remove the skillet from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and stir in the chopped cilantro.
Squeeze the juice of one lime over the rice and serve.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 19.4 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 832 mg | 18% | |
*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.
