My Own Mexican Rice
Elevate your next meal with "My Own Mexican Rice," a vibrant and flavorful side dish that's perfect for family dinners or festive gatherings. This recipe combines fluffy, perfectly cooked long-grain white rice with aromatic spices like cumin, smoked paprika, and chili powder, creating an irresistible balance of bold and savory flavors. Infused with diced tomatoes and a touch of tomato paste, each bite is bursting with rich, tomatoey goodness. Toasting the rice adds a light, nutty complexity, while optional frozen peas and fresh cilantro offer pops of color and texture. Serve it with lime wedges for a refreshing zing that ties everything together. Ready in just 40 minutes, this easy homemade Mexican rice is a must-try accompaniment for tacos, enchiladas, or grilled favorites.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons olive oil
- 0.5 cups onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 3 cups chicken or vegetable broth
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1 teaspoons chili powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups frozen peas (optional)
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 1 lime lime wedges (optional, for serving)
Instructions
Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Set aside to drain.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onions and sauté for 3-4 minutes, or until they are soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Add the rice to the skillet and cook for 4-5 minutes, stirring frequently, until the rice is lightly toasted and golden in color.
Stir in the tomato paste and diced tomatoes, ensuring the rice is evenly coated.
Pour in the chicken or vegetable broth, followed by cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let the rice simmer for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.
If using peas, stir them in during the last 5 minutes of cooking to heat through.
Once cooked, remove the skillet from heat and let the rice sit, covered, for 5 minutes. This allows the flavors to meld together.
Fluff the rice with a fork, garnish with chopped cilantro if desired, and serve with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 258 mg | 5% | |
*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.
