My New Mexican Rice Recipe
Transform your dinner table with My New Mexican Rice Recipe, the perfect side dish bursting with bold, authentic flavors. This easy-to-make recipe combines fluffy, perfectly toasted long-grain white rice with aromatic sautéed onion and garlic, a rich tomato sauce base, and an irresistible blend of cumin, chili powder, and tomato bouillon for depth. Simmered to tender perfection in chicken or vegetable broth, the dish is finished with fresh cilantro and a splash of zesty lime juice for a vibrant, mouthwatering touch. Ideal for pairing with tacos, enchiladas, or grilled meats, this Mexican-inspired rice comes together in just 40 minutes and delivers restaurant-quality results every time. Perfect for weeknight meals or festive gatherings, it’s a crowd-pleaser that’s as easy to make as it is to love!
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 cup tomato sauce
- 2.5 cups chicken or vegetable broth
- 1 teaspoon tomato bouillon powder
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
Heat the vegetable oil in a medium-sized saucepan over medium heat.
Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rinsed rice to the saucepan and toast it, stirring frequently until the grains start to turn golden brown, about 5 minutes.
Stir in the tomato sauce, chicken or vegetable broth, tomato bouillon powder, ground cumin, chili powder, and salt. Mix well to combine.
Increase the heat to high and bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
Simmer for about 20 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid lifting the lid during cooking to retain steam.
Turn off the heat and allow the rice to rest, covered, for 5 minutes.
Fluff the rice with a fork, then gently fold in the chopped cilantro and lime juice.
Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3937 mg | 171% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 14.4 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 593 mg | 13% | |
*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.
