Spicy Mexican Rice
Transform your dinner table with the bold and vibrant flavors of Spicy Mexican Rice, a one-pot wonder that’s perfect as a side dish or a standalone meal. This easy-to-make recipe features fluffy long-grain white rice infused with aromatic spices like cumin, chili powder, and smoked paprika, all cooked to perfection in a delicious tomato and vegetable broth base. A diced jalapeño pepper adds just the right amount of heat, while fresh cilantro and a squeeze of lime brighten every bite. Ready in just 40 minutes and packed with layers of savory and spicy goodness, this dish pairs beautifully with tacos, enchiladas, or grilled veggies. Whether you're hosting a fiesta or looking to elevate your weeknight dinner, this Spicy Mexican Rice is a flavorful crowd-pleaser that's sure to be a hit!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 dice jalapeño pepper
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Rinse the white rice under cold water until the water runs clear to remove excess starch.
Heat the vegetable oil in a medium-sized saucepan over medium heat.
Add the diced onion, minced garlic, and diced jalapeño to the pan. Sauté for 3-4 minutes until the onions are softened and translucent.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Add the rinsed rice to the saucepan and stir continuously for 2 minutes to lightly toast the grains.
Pour in the canned diced tomatoes (with juices) and vegetable broth. Stir well.
Add ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
Simmer for 18-20 minutes, or until the liquid is completely absorbed and the rice is tender. Avoid uncovering the pot during this time.
Remove the rice from heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork, stir in the chopped fresh cilantro, and adjust seasoning if needed.
Serve warm with lime wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 576 mg | 12% | |
*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.
