Tex Mex Rice
Bursting with bold flavors and hearty ingredients, Tex Mex Rice is the ultimate one-pan dish that delivers a vibrant taste of the Southwest. This easy, 35-minute recipe features perfectly seasoned long-grain rice cooked with zesty diced tomatoes and green chilies, protein-packed black beans, sweet corn, and fragrant spices like cumin, chili powder, and paprika. Toasting the rice before simmering enhances its nutty flavor, while fresh lime juice and cilantro provide a refreshing finish. Whether served as a side dish or a standalone meal, this versatile recipe is topped off with optional melty cheddar cheese for a comforting touch. Perfect for weeknight dinners or meal prep, Tex Mex Rice is a crowd-pleaser you’ll return to time and again! Keywords: Tex Mex Rice, one-pan dish, Southwest flavors, easy rice recipe, weeknight dinner.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 14-ounce can diced tomatoes with green chilies (undrained)
- 1.5 cups chicken or vegetable broth
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup shredded cheddar cheese (optional)
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and cook for 2-3 minutes, stirring occasionally, until softened.
Stir in the minced garlic and diced red bell pepper. Cook for another 2 minutes or until fragrant.
Add the rinsed rice to the skillet and toast it for 2-3 minutes, stirring frequently, until it becomes slightly golden.
Stir in the diced tomatoes with green chilies (including the liquid), chicken or vegetable broth, black beans, corn, cumin, chili powder, paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Let the rice simmer for 18-20 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender.
Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Stir in the lime juice and chopped cilantro. Taste and adjust seasoning if necessary.
Serve warm, optionally garnished with shredded cheddar cheese.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4894 mg | 213% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 34.2 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 736 mg | 57% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2934 mg | 62% | |
*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.
