M M M Good Mexican Rice
Get ready to elevate your next meal with "M M M Good Mexican Rice," a vibrant, flavor-packed side dish that’s as easy to make as it is delicious. Perfectly fluffy long-grain white rice is toasted to golden perfection for a nutty foundation, then simmered with a savory blend of tomato sauce, aromatic garlic, onions, and a touch of warm spices like cumin and chili powder. Diced carrots and sweet peas add pops of color and texture, while a squeeze of fresh lime juice brightens every bite. Whether you’re serving it alongside tacos, grilled chicken, or as part of a vegetarian feast, this classic Mexican rice is a must-have on your table. Ready in just 40 minutes, it’s the ultimate crowd-pleaser that’s simple enough for weeknights yet special enough for festive occasions. Garnish with fresh cilantro for a stunning finish!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 0.5 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1.5 cups chicken broth (or vegetable broth for vegetarian option)
- 1 teaspoon cumin
- 0.5 teaspoons chili powder
- 0.5 teaspoons salt
- 1 medium carrot, diced small
- 0.5 cup frozen peas
- 0.5 unit lime, juiced
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps create fluffy rice.
In a large skillet or saucepan, heat the vegetable oil over medium heat.
Add the rinsed and drained rice to the skillet. Stir frequently and toast the rice for about 5-7 minutes, or until it turns golden brown.
Add the finely chopped onion to the skillet and sauté for 2-3 minutes until softened. Then, add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
Pour in the tomato sauce and stir to coat the rice evenly. Let it cook for 1-2 minutes to deepen the flavor.
Add the chicken or vegetable broth, cumin, chili powder, and salt. Stir to combine. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 10 minutes.
After 10 minutes, add the diced carrot and continue simmering for another 10 minutes, or until the rice is tender and the liquid is fully absorbed.
Once the rice is cooked, add the frozen peas and stir to combine. Cover the skillet again and let the residual heat warm the peas for 2-3 minutes.
Squeeze the juice of half a lime over the rice and gently fluff the rice with a fork.
Taste and adjust seasonings if needed. Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 17.7 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 888 mg | 19% | |
*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.
