New Mexico Style Spanish Rice
Bring a taste of the Southwest to your table with this vibrant New Mexico Style Spanish Rice, a flavorful side dish packed with bold ingredients and warm spices. This recipe features tender long-grain white rice toasted to perfection, then simmered in a savory blend of chicken or vegetable broth, juicy diced tomatoes, and smoky, fire-roasted New Mexico green chiles. Infused with the earthy flavors of cumin, coriander, and chili powder, this dish is a celebration of traditional Southwestern cuisine. Perfectly tender with a rich, aromatic depth, it’s ideal served alongside tacos, enchiladas, or grilled meats. Garnished with fresh cilantro and a squeeze of lime for a zesty finish, this customizable, crowd-pleasing recipe is ready in just 40 minutes and makes six generous servings. Whether for a weeknight dinner or a festive gathering, this Spanish rice is sure to impress!
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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 garlic cloves, minced
- 14.5 ounces diced tomatoes, with their juice
- 4 ounces New Mexico green chile, roasted, peeled, and diced
- 2.5 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the long-grain white rice to the skillet and stir frequently, toasting the rice until it turns a light golden brown, about 3-5 minutes.
Add the finely chopped yellow onion and sauté for 2-3 minutes, until softened.
Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Pour in the can of diced tomatoes (with their juice) and the diced New Mexico green chile. Stir well to combine.
Add the chicken or vegetable broth to the skillet and stir to ensure the rice is evenly submerged in liquid.
Stir in the ground cumin, ground coriander, chili powder, and salt. Mix well to distribute the spices evenly.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 20-25 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the rice to finish steaming.
Fluff the rice with a fork and garnish with chopped cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4614 mg | 201% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 25.5 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1522 mg | 32% | |
*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.
