Weight Watchers Core Mexican Rice
Bring vibrant flavors to your table with Weight Watchers Core Mexican Rice—a wholesome, flavor-packed side dish that's as nourishing as it is delicious. This easy-to-make recipe features hearty long-grain brown rice simmered in low-sodium broth and diced tomatoes, perfectly seasoned with a blend of cumin, chili powder, and paprika for an explosion of bold, smoky spices. Sautéed onion, garlic, and an optional kick from jalapeño add layers of depth, while frozen corn, fresh cilantro, and a squeeze of lime deliver a refreshing finish. Ready in just 50 minutes, this one-pan dish is a healthy, gluten-free option perfect for pairing with tacos, grilled chicken, or beans. Tailored for Weight Watchers' Core Plan, this light yet satisfying recipe is ideal for meal prep or any weeknight dinner!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 teaspoon olive oil
- 1 cup long-grain brown rice
- 2 cups low-sodium chicken or vegetable broth
- 1 cup diced tomatoes (with their juices)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 small jalapeño pepper, finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.75 cup frozen corn kernels
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat a large, nonstick skillet over medium heat, and add the olive oil. Once hot, add the finely chopped onion and cook for 2–3 minutes, or until softened.
Add the minced garlic and optional jalapeño pepper to the skillet, cooking for another 1 minute until fragrant.
Stir in the long-grain brown rice, coating it in the oil and aromatics. Toast the rice for 2–3 minutes to enhance its nutty flavor.
Add the ground cumin, chili powder, and paprika, stirring to evenly coat the rice in the spices.
Pour in the low-sodium chicken or vegetable broth and diced tomatoes with their juices. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 35 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
Once the rice is tender, stir in the frozen corn kernels, salt, and black pepper. Cook for an additional 2–3 minutes to heat the corn through.
Remove the skillet from the heat and gently stir in the chopped cilantro and lime juice.
Serve warm as a side dish or as a base for your favorite Mexican-inspired meals. Enjoy!
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 341 mg | 7% | |
*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.
