New Mexico Spanish Rice
Transport your taste buds to the heart of the Southwest with New Mexico Spanish Rice, a vibrant and aromatic side dish that's brimming with bold flavors. This recipe combines golden-toasted long-grain white rice with smoky roasted green chiles, juicy diced tomatoes, and a harmonious blend of spices, including cumin, chili powder, and oregano, for a perfectly seasoned dish. Simmered in savory chicken stock, this one-pot wonder achieves tender, fluffy perfection with every bite. The addition of onion, garlic, and an optional garnish of fresh cilantro adds layers of flavor and brightness, making it an ideal accompaniment to tacos, enchiladas, or grilled meats. Quick to prepare and deeply satisfying, this classic dish is a must-try for lovers of authentic New Mexican cuisine!
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 3 whole garlic cloves, minced
- 0.5 cup diced green chiles (roasted, peeled, and chopped)
- 14.5 ounces canned diced tomatoes (with juice)
- 2.5 cups chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Rinse the rice in cold water until the water runs clear to remove excess starch, then drain well.
Heat a large, heavy-bottomed skillet or saucepan over medium heat. Add the vegetable oil and heat until shimmering.
Add the rinsed and drained rice to the skillet. Cook, stirring frequently, for 3-5 minutes, or until the rice turns lightly golden and gives a nutty aroma.
Add the chopped onion to the skillet and cook for 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced green chiles, canned diced tomatoes (with their juice), and all the spices (ground cumin, chili powder, oregano, salt, and black pepper) to the skillet. Stir to combine evenly.
Pour in the chicken stock and bring the mixture to a gentle boil.
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 rice is tender and has absorbed the liquid. Avoid lifting the lid during cooking.
Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Gently fluff the rice with a fork and sprinkle with fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 216 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.
