Tex Mex Rice from the Rio Grande Valley
Capture the vibrant flavors of South Texas with this "Tex Mex Rice from the Rio Grande Valley," a hearty and zesty side dish that’s perfect for any Tex-Mex feast. Featuring tender long-grain white rice toasted to golden perfection and simmered in a rich blend of chicken broth, diced tomatoes, and aromatic spices like cumin and chili powder, this recipe brings authentic Rio Grande Valley flavors straight to your kitchen. Finely diced onion, garlic, and jalapeño add a savory depth, while fresh lime juice and cilantro brighten each bite. Ready in under an hour, this colorful, flavor-packed rice is an ideal accompaniment to tacos, enchiladas, or grilled meats but also works beautifully as the base for Tex-Mex bowls. Easy, delicious, and crowd-pleasing, this dish will transport your taste buds to the vibrant borderland where bold flavors reign supreme.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 1 cup diced tomatoes (canned, with juices)
- 1 small jalapeño, finely chopped (seeds removed for less heat, if desired)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 0.5 medium green bell pepper, finely diced
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain thoroughly.
Heat the vegetable oil in a large, heavy-bottomed skillet or saucepan over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Mix in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly for richer flavor.
Add the drained rice to the skillet and toast it for 3-4 minutes, stirring frequently, until the rice begins to turn golden.
Stir in the chicken broth, diced tomatoes (with their juices), chopped jalapeño, green bell pepper, ground cumin, chili powder, and salt.
Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid.
Simmer for 18-20 minutes, or until the rice is fully cooked and has absorbed all the liquid.
Remove the skillet from heat and let the rice sit, covered, for 5 minutes to steam.
Fluff the rice with a fork, then gently fold in the chopped cilantro and lime juice.
Serve warm as a side dish or as a base for Tex-Mex-inspired bowls and enjoy!
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4548 mg | 198% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 23.4 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2144 mg | 46% | |
*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.
