Vegetarian Mexican Rice
Bursting with bold flavors and vibrant colors, this Vegetarian Mexican Rice is a mouthwatering side dish that’s both wholesome and easy to make. Perfectly seasoned with ground cumin, chili powder, and tangy lime juice, this recipe combines tender long-grain white rice, aromatic sautéed onions, fresh bell peppers, and rich diced tomatoes. Simmered to perfection in vegetable broth, the dish is finished with a sprinkle of fresh cilantro for a burst of freshness. Ready in just 35 minutes, this gluten-free and vegan-friendly option is perfect for family dinners, potlucks, or as a base for burritos, tacos, or vegetarian bowls. Whether you’re looking for an authentic Mexican-inspired side dish or a flavor-packed meal component, this recipe is a surefire crowd-pleaser. Keywords: Vegetarian Mexican Rice, easy Mexican side dish, vegan rice recipe, homemade Mexican-style rice, cilantro lime rice, gluten-free recipes.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium bell pepper, chopped (any color)
- 14.5 ounces canned diced tomatoes (with juice)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch, which can make the rice sticky. Drain well.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and chopped bell pepper to the pan. Cook for an additional 2-3 minutes until the pepper softens slightly.
Stir in the rinsed rice, and cook for another 2 minutes to lightly toast the rice, stirring constantly.
Add the canned diced tomatoes with their juice, vegetable broth, ground cumin, chili powder, and salt to the pan. Stir to combine all the ingredients.
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the pan from the heat. Leave the lid on and let the rice sit for 5 minutes. This resting period allows the rice to finish cooking through steam.
Fluff the rice with a fork and stir in the chopped cilantro and lime juice.
Serve hot as a side dish or use as a filling base for burritos, tacos, or as part of a vegetarian bowl.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4065 mg | 177% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 25.3 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2188 mg | 47% | |
*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.
