Mexican Fire Rice
Ignite your taste buds with the bold, vibrant flavors of Mexican Fire Rice, a fiery twist on a classic rice dish that's perfect for your next Tex-Mex-inspired feast. This one-pot wonder combines fluffy long-grain white rice with a medley of colorful veggies, including red bell pepper, onion, and jalapeño, for a satisfying punch of flavor and heat. Infused with aromatic spices like cumin, chili powder, paprika, and a hint of cayenne, every bite is packed with smoky, savory goodness. A splash of tomato paste adds richness, while canned diced tomatoes keep it juicy and flavorful. Optional black beans provide a hearty, protein-packed addition, and a garnish of fresh cilantro with a squeeze of lime elevates the dish with a zesty, refreshing finish. Ready in just 35 minutes, this easy-to-make rice recipe is the perfect side dish or base for tacos, burritos, or grilled meats. Bring the heat to your dining table with Mexican Fire Rice!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, finely chopped
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes (with juices)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 cup black beans (optional, rinsed and drained)
- 2 tablespoons fresh cilantro, chopped
- 4 wedges lime wedges (for serving)
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion, red bell pepper, and jalapeño. Sauté for 3-4 minutes until softened.
Add the minced garlic and sauté for another 1 minute until fragrant.
Stir in the tomato paste, ground cumin, chili powder, paprika, cayenne pepper, and salt. Cook for 1-2 minutes to toast the spices.
Add the rinsed rice to the skillet and stir to coat it in the spices and tomato paste mixture.
Pour in the chicken broth and canned diced tomatoes (with juices). Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
If using black beans, stir them in during the last 5 minutes of cooking to heat through.
Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, then garnish with fresh cilantro.
Serve hot with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 572 mg | 12% | |
*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.
