Mexican Rice
Elevate your next meal with this vibrant and flavorful Mexican Rice recipe, a staple side dish bursting with authentic taste and color. Made with perfectly golden, sautéed long-grain white rice, fresh vegetables like tomatoes, onion, and carrots, and infused with aromatic cumin, garlic, and cilantro, this dish pairs effortlessly with any Mexican entrée. Simmered in rich chicken broth and tomato sauce, each grain absorbs bold, savory flavors while the addition of peas adds a delightful pop of sweetness. Quick and easy to prepare in under 40 minutes, this classic Mexican Rice is a crowd-pleasing favorite that transforms simple ingredients into a satisfying, hearty meal companion. Serve it warm alongside tacos, enchiladas, or grilled chicken for an unforgettable dining experience!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 0.5 medium, diced onion
- 1 medium, diced tomato
- 2 cloves, minced garlic
- 2 cups chicken broth
- 4 tablespoons tomato sauce
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup frozen peas
- 1 small, peeled and diced carrot
- 2 tablespoons, chopped cilantro
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium-sized pot, heat the vegetable oil over medium heat.
Add the rinsed rice and cook, stirring frequently, until the rice is golden brown, approximately 5-7 minutes.
Stir in the diced onion and cook until it becomes translucent, about 2-3 minutes.
Add the diced tomato and minced garlic to the pot, and cook for another 2 minutes until the tomato softens.
Pour in the chicken broth and tomato sauce. Stir in cumin, salt, and pepper until well combined.
Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid.
Let the rice simmer for 15 minutes, then add the frozen peas and diced carrot.
Cover again and continue to simmer until the rice is tender and the liquid is absorbed, about 5-10 minutes more.
Remove the pot from heat and let stand covered for 5 minutes.
Fluff the rice with a fork, then stir in the chopped cilantro.
Serve warm as a side dish to your favorite Mexican entrée.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 495 mg | 11% | |
*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.
