Tex Mex Mexican Rice Recipe from Gigi
Bursting with bold flavors and vibrant colors, Gigi's Tex Mex Mexican Rice Recipe is the ultimate side dish to elevate any meal. This easy-to-make dish features perfectly toasted long-grain white rice simmered in a rich blend of tomato sauce and chicken broth, seasoned with aromatic spices like cumin and smoked paprika. A touch of jalapeño adds a customizable kick, while sweet green peas and fresh cilantro bring a pop of color and freshness. Ready in just 35 minutes, this one-pot wonder pairs flawlessly with tacos, enchiladas, or grilled meats, making it a versatile staple for Tex-Mex enthusiasts. Whether you're hosting a fiesta or craving a quick weeknight side, this vibrant Mexican rice is a must-try!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 0.5 medium onion
- 2 cloves garlic
- 2 cups chicken broth
- 1 cup tomato sauce
- 1 whole jalapeño pepper
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh cilantro
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
Finely chop the onion and garlic cloves. Slice the jalapeño in half, removing the seeds and ribs if you prefer less heat.
Heat the vegetable oil in a medium saucepan over medium heat. Once hot, add the rinsed and drained rice. Cook, stirring frequently, for 4-5 minutes or until the rice is lightly golden and toasted.
Add the chopped onion and garlic to the pan. Cook for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Pour in the chicken broth and tomato sauce, stirring to combine. Add the halved jalapeño, ground cumin, smoked paprika, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Bring the mixture to a soft boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and simmer for 15-18 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid lifting the lid while cooking.
Once cooked, remove the jalapeño halves and discard. Stir in the frozen peas and cover again, letting the residual heat warm the peas for about 5 minutes.
Fluff the rice with a fork and sprinkle fresh chopped cilantro over the top before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3797 mg | 165% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 14.5 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 941 mg | 20% | |
*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.
