Rice Veracruz
Brighten up your meal with Rice Veracruz, a vibrant and flavor-packed dish inspired by the zesty ingredients of coastal Mexican cuisine. This recipe combines fluffy long-grain white rice with an irresistible medley of diced tomatoes, briny green olives, tangy capers, and a splash of fresh lime juice, creating a harmonious balance of savory and citrusy flavors. Enhanced with aromatic garlic, onions, and a touch of cumin, this dish is simmered to perfection in a blend of broth and herbs, resulting in a satisfying dish bursting with bold character. Perfect as a savory side or a light main course, Rice Veracruz is easy to prepare in under 40 minutes and makes an elegant addition to any weeknight dinner or festive gathering. Garnish with fresh cilantro for an extra pop of color and flavor!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 2 medium, diced tomatoes
- 0.25 cup, sliced green olives
- 1 tablespoon capers
- 1 cup vegetable or chicken broth
- 1 teaspoon, chopped fresh oregano
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 small, juiced lime
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Rinse the rice under cold water until the water runs clear, then set aside to drain.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, cover, reduce the heat to low, and simmer for 15 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the diced tomatoes to the skillet and cook for 4–5 minutes, stirring occasionally, until they begin to break down and release their juices.
Stir in the sliced green olives, capers, vegetable or chicken broth, fresh oregano, ground cumin, salt, and black pepper. Let the mixture simmer gently for 5 minutes to blend the flavors.
Add the cooked rice to the skillet and gently toss to combine, ensuring the rice is evenly coated with the tomato mixture.
Remove from heat and stir in the lime juice for a bright, zesty flavor.
Transfer the Rice Veracruz to a serving dish and garnish with fresh cilantro, if desired. Serve warm as a side dish or enjoy as a light main course.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 247 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.
