Tijuana Kitchen Rice
Bring the vibrant flavors of Mexico to your plate with Tijuana Kitchen Rice, a savory and colorful one-pot dish that's perfect as a hearty side or a satisfying main course. This recipe features fluffy long-grain white rice infused with a medley of bold spices like smoked paprika, cumin, and oregano, all simmered to perfection in a flavorful broth. Diced roma tomatoes, green chilies, and a burst of freshness from red bell peppers come together to create a dish that's as visually appealing as it is delicious. Topped with fresh cilantro and served alongside zesty lime wedges, this easy-to-make Mexican rice recipe pairs wonderfully with grilled meats, tacos, or a scoop of guacamole. Ready in just 40 minutes, Tijuana Kitchen Rice is your go-to recipe for weeknight dinners or festive gatherings, delivering authentic taste every time.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium (diced) white onion
- 2 minced garlic cloves
- 1 medium (diced) red bell pepper
- 2 diced roma tomatoes
- 2 tablespoons (diced) canned green chilies
- 3 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon (to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 sliced into wedges (for serving) lime
Instructions
Rinse the long-grain white rice under cold water until the water runs clear. Drain and set aside.
Heat the vegetable oil in a large, deep skillet or saucepan over medium heat.
Add the diced white onion and cook for 2-3 minutes, stirring frequently, until it starts to soften.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the vegetables are fragrant and tender.
Add the rice to the skillet and cook for 2-4 minutes, stirring constantly, until the grains are lightly toasted.
Stir in the diced roma tomatoes, canned green chilies, and tomato paste. Mix well to coat the rice and vegetables evenly.
Pour in the chicken or vegetable broth and add ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Turn off the heat and let the rice sit, covered, for 5 minutes to steam. Fluff the rice with a fork.
Transfer the Tijuana Kitchen Rice to a serving dish. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 558 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.
