Ole Fluffy Mexican Rice
Bring vibrant flavors to your table with Ole Fluffy Mexican Rice, a simple yet irresistibly flavorful side dish that pairs perfectly with tacos, enchiladas, or grilled meats. Made with golden-toasted long-grain white rice, aromatic garlic and onions, and a medley of spices like ground cumin and chili powder, this recipe delights the senses with every bite. Simmered in a rich combination of chicken broth and tomato sauce, the rice becomes tender and fluffy, while a final touch of frozen peas and carrots adds a pop of color and sweetness. Garnished with fresh cilantro and optional lime wedges for a citrusy zing, this quick 35-minute dish delivers both authenticity and convenience. Perfectly balanced and endlessly versatile, this Mexican rice will steal the spotlight at any meal!
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons vegetable oil
- 0.5 cups white onion, finely diced
- 2 cloves garlic, minced
- 0.5 cups tomato sauce
- 3 cups chicken broth
- 0.25 cups diced tomatoes (optional)
- 0.5 cups frozen peas and carrots
- 0.5 teaspoons ground cumin
- 0.5 teaspoons chili powder
- 1 teaspoons salt
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 whole lime wedges (optional)
Instructions
Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. This step ensures the rice doesn’t become sticky.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the rice to the skillet and cook, stirring frequently, for 5–7 minutes, until the rice turns golden brown and has a nutty aroma.
Add the diced onion and cook for another 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds, being careful not to burn it.
Stir in the tomato sauce, chicken broth, and optional diced tomatoes, ensuring the ingredients are well combined.
Add the cumin, chili powder, and salt. Stir well to distribute the spices evenly.
Increase the heat to bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
Simmer for 15 minutes, undisturbed, allowing the rice to absorb all the liquid.
After 15 minutes, remove the lid and gently stir in the frozen peas and carrots. Cover again and cook for an additional 5 minutes.
Turn off the heat and let the rice sit, covered, for 5 minutes to steam and finish cooking.
Fluff the rice with a fork and adjust the seasoning if needed.
Garnish with fresh cilantro and serve with lime wedges on the side for a zesty twist, if desired.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.9 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1126 mg | 24% | |
*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.
