My Version of Mexican Rice
Elevate your dinner table with "My Version of Mexican Rice," a vibrant and flavorful side dish inspired by classic Mexican cuisine. This recipe features perfectly toasted long-grain white rice simmered in a fragrant blend of tomato paste, chicken broth, and warm spices like cumin and paprika, creating a rich, savory base. Bright pops of color from frozen peas and carrots, plus a zesty burst of freshness from chopped cilantro and a squeeze of lime juice, make this dish both visually stunning and irresistibly delicious. Ready in just 40 minutes, it’s an easy-to-make recipe that pairs beautifully with tacos, grilled chicken, or your favorite Mexican-inspired mains. Perfect for feeding a crowd or sprucing up weeknight dinners, this homemade Mexican rice brings authentic flavor straight to your kitchen!
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium (diced) yellow onion
- 2 minced garlic cloves
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned)
- 2.5 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup frozen peas and carrots mix
- 2 tablespoons (chopped) fresh cilantro
- 1 small (juiced) lime
Instructions
Rinse the rice under cold running water until the water runs clear. Drain well and set aside.
In a large skillet or saucepan, heat the vegetable oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
Add the drained rice to the skillet and toast it for 3-4 minutes, stirring frequently, until the rice is lightly golden.
Stir in the tomato paste until the rice is evenly coated, then add the canned diced tomatoes, chicken broth, salt, cumin, and paprika. Mix well.
Bring everything to a boil, then reduce the heat to low, cover the skillet or saucepan with a lid, and let it simmer for 15 minutes.
After 15 minutes, stir in the frozen peas and carrots. Cover again and let it cook for an additional 5 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the skillet from the heat and let the rice rest, covered, for 5 minutes.
Fluff the rice with a fork, then stir in the chopped cilantro and lime juice for a burst of freshness.
Serve warm and enjoy your version of Mexican rice as a side dish or standalone meal.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4358 mg | 189% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 29.6 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2238 mg | 48% | |
*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.
