Mexicana Rice
Bring vibrant, bold flavors to your table with Mexicana Rice, a one-pot dish that's bursting with the essence of fresh ingredients and zesty spices. This recipe combines fluffy, perfectly seasoned long-grain white rice with aromatic sautéed onion, garlic, and jalapeño for a hint of heat. Simmered in a rich tomato base with cumin and paprika, each grain is infused with smoky, tangy flavor. Tossed with hearty black beans, sweet corn, a splash of lime juice, and a sprinkle of fresh cilantro, this savory fiesta in a skillet is perfect as a flavorful side dish or a hearty vegetarian main. Ready in just 35 minutes and made with pantry staples, Mexicana Rice is an effortless way to elevate weeknight dinners with a taste of Mexico.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 small jalapeño pepper, finely chopped (optional)
- 1 can (14 oz) diced tomatoes
- 1 tablespoon tomato paste
- 2 cups low-sodium chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 tablespoon lime juice
- 1 quarter cup fresh cilantro, chopped
Instructions
Rinse the rice in cold water until the water runs clear to remove excess starch. Drain well and set aside.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and chopped jalapeño pepper (if using), cooking for 1 minute until fragrant.
Add the rinsed rice to the skillet and toast for 2-3 minutes, stirring frequently, until the rice is lightly golden.
Stir in the diced tomatoes, tomato paste, chicken or vegetable broth, ground cumin, paprika, and salt.
Bring the mixture to a gentle boil, then reduce heat to low and cover the skillet with a lid.
Simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time to ensure proper cooking.
Once the rice is fully cooked, carefully stir in the black beans and frozen corn kernels. Cover the skillet again and cook for an additional 3-5 minutes until the beans and corn are heated through.
Remove from heat and fluff the rice with a fork.
Stir in the lime juice and freshly chopped cilantro for added flavor.
Serve hot and enjoy the vibrant flavors of Mexicana Rice!
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3203 mg | 139% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 33.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3112 mg | 66% | |
*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.
