Simple Tex Mex Rice
Transform your dinner table with this irresistible Simple Tex Mex Rice, a vibrant and flavorful one-pan wonder that's ready in just 35 minutes! Featuring aromatic long-grain white rice toasted to perfection and simmered in a zesty blend of diced tomatoes with green chilies, cumin, and chili powder, this dish packs a punch of bold Southwestern flavor. Sweet bursts of corn, sautéed onions, and fresh cilantro (optional) elevate this classic side dish into a crowd-pleasing favorite. Perfect for pairing with tacos, enchiladas, grilled chicken, or simply enjoyed on its own, this easy Tex Mex rice recipe is a go-to for busy weeknights. Garnish with a wedge of lime for a tangy finish and watch it become a staple in your meal rotation!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10 ounces) diced tomatoes with green chilies (e.g., Rotel)
- 1.5 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 cup frozen corn kernels
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 whole lime, cut into wedges (for serving, optional)
Instructions
Rinse the rice under cold water until the water runs clear, then drain well.
In a medium saucepan, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rinsed rice to the saucepan and toast it, stirring frequently, for about 2-3 minutes until it turns golden brown.
Stir in the diced tomatoes with green chilies (including their juices), chicken or vegetable broth, ground cumin, chili powder, and salt.
Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
Allow the rice to simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
In the last 5 minutes of cooking, stir in the frozen corn kernels to warm them through.
Remove the saucepan from heat and let the rice rest, covered, for 5 minutes.
Fluff the rice with a fork and stir in the chopped cilantro, if using.
Serve warm with a wedge of lime on the side, if desired.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3393 mg | 148% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 19.5 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1132 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.
