Mexican Spiced Rice
Transform your dinner table with the vibrant flavors of Mexican Spiced Rice, a one-pan side dish brimming with bold spices and fresh ingredients. This easy-to-make recipe features fluffy long-grain rice infused with smoky paprika, earthy cumin, and a hint of chili powder, all cooked to perfection in a fragrant broth with fire-roasted tomatoes, onions, and garlic. Sweet bursts of corn and a squeeze of zesty lime juice add bright, summery notes, while fresh cilantro and optional jalapeño bring a touch of authenticity. Perfect as a savory accompaniment to tacos, grilled meats, or enchiladas, or enjoyed as a standalone dish, this crowd-pleaser is ready in just 40 minutes. Whether you're hosting a casual weeknight dinner or a festive gathering, this Mexican Spiced Rice recipe is your ticket to effortless, restaurant-quality flavor at home.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium (finely chopped) onion
- 3 cloves (minced) garlic
- 1 cup canned diced tomatoes
- 3 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup corn kernels (frozen or fresh)
- 1 tablespoon lime juice
- 2 tablespoons (chopped) fresh cilantro
- 1 small (seeded and diced) jalapeño (optional)
Instructions
Rinse the rice in cold water until the water runs clear to remove excess starch and ensure fluffiness in the final dish. Drain and set aside.
In a large skillet or saucepan with a lid, heat the vegetable oil over medium heat.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced jalapeño (if using), and cook for an additional 1 minute until fragrant.
Add the rinsed rice to the skillet and stir well to coat with the oil. Toast the rice, stirring frequently, for 2-3 minutes until it starts to turn golden brown.
Stir in the canned diced tomatoes, chicken or vegetable broth, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let the rice simmer for 20 minutes.
After 20 minutes, remove the lid and stir in the corn kernels. Cover again and cook for an additional 5-7 minutes until the rice is tender and the liquid is fully absorbed.
Turn off the heat and let the rice rest, covered, for 5 minutes.
Fluff the rice with a fork, then stir in the lime juice and chopped cilantro.
Serve your Mexican Spiced Rice warm as a side dish or enjoy it as a hearty, flavorful meal on its own.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5332 mg | 232% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 23.5 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1465 mg | 31% | |
*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.
