Tex Mex Spanish Rice
Transform your weeknight dinners with this vibrant and flavorful Tex Mex Spanish Rice, a one-skillet wonder that’s bursting with bold spices, colorful vegetables, and zesty lime. Perfect as a hearty side dish or a standalone meal, this recipe combines fluffy, toasted long-grain rice with sautéed onions, red bell peppers, and corn, all simmered in a rich, spiced tomato base featuring cumin, chili powder, and smoked paprika. A can of diced tomatoes with green chilies adds a Tex-Mex twist, while fresh cilantro and lime wedges bring a bright, tangy finish. Ready in just 35 minutes, this easy and customizable recipe is ideal for pairing with tacos, grilled chicken, or your favorite Tex-Mex favorites, making it a must-try for fans of quick, flavorful cooking.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 1 14-ounce can canned diced tomatoes with green chilies
- 2.5 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups frozen corn kernels
- 0.25 cups, chopped cilantro
- 1 medium, cut into wedges lime
Instructions
Rinse the rice under cold running water until the water runs clear. Drain and set aside.
In a large skillet or saucepan with a lid, heat the olive oil over medium heat.
Add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the skillet and toast it for 2-3 minutes, stirring frequently, until the grains are lightly golden.
Stir in the canned diced tomatoes with green chilies, chicken broth, and tomato paste.
Season the mixture with ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let the rice simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Stir in the frozen corn kernels and let the rice cook uncovered for an additional 2 minutes.
Remove the skillet from the heat and let the rice sit, covered, for 5 minutes.
Fluff the rice with a fork, then gently stir in the chopped cilantro.
Serve the Tex Mex Spanish Rice warm with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 389 mg | 8% | |
*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.
