Acapulco Rice

Brighten up your dinner table with Acapulco Rice, a vibrant and flavorful dish that combines the heartiness of long-grain white rice with the bold, zesty flavors of Mexican-inspired seasonings. This one-pot recipe is infused with aromatic garlic, onion, and smoky spices like cumin and paprika, perfectly balanced by sweet bursts of corn, the freshness of green bell pepper, and the tangy kick of lime juice. Simmered with diced tomatoes and seasoned broth, this dish achieves a luscious, fluffy texture while packing in layers of flavor. Finished with a sprinkle of fresh cilantro, Acapulco Rice makes a versatile side dish or a satisfying vegetarian-friendly main course. With just 10 minutes of prep and simple ingredients, it's a quick and wholesome addition to your mealtime rotation! Perfect for taco night or paired with grilled protein, this dish will transport your taste buds straight to the sunny shores of Acapulco.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups long-grain white rice
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 14-ounce can diced tomatoes, with their juices
• 2.5 cups chicken or vegetable broth
• 1 medium green bell pepper, diced
• 1 cup frozen corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Rinse the rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Set aside to drain.

Step 2

Heat the olive oil in a large skillet or saucepan over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly, until fragrant.

Step 4

Stir in the rice, ensuring each grain is coated in the oil. Toast the rice for 2-3 minutes, stirring often, until it takes on a slightly golden color.

Step 5

Add the diced tomatoes (with their juices), chicken or vegetable broth, diced green bell pepper, and frozen corn to the skillet. Stir to distribute evenly.

Step 6

Season the mixture with ground cumin, paprika, salt, and black pepper. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let the rice simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.

Step 8

Remove the skillet from heat and let it rest, covered, for 5 minutes. This allows the rice to steam and any remaining liquid to absorb.

Step 9

Fluff the rice with a fork, then stir in the lime juice and chopped fresh cilantro for a burst of brightness and freshness.

Step 10

Serve the Acapulco Rice warm, as a side dish to your favorite Mexican-inspired meal or as a hearty main course.

Nutrition Facts

Serving size	1446.1 grams (1446.1g)

Amount per serving	% Daily Value*
Calories	635

Total Fat 34.20g	44%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 4598mg	200%
Total Carbohydrate 79.90g	29%
Dietary Fiber 16.40g	59%
Total Sugars 32.70g
Protein 18.00g	36%

Vitamin D 0IU	0%
Calcium 172mg	13%
Iron 7mg	37%
Potassium 2052mg	44%

*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.

Source of Calories

Fat: 44.0%

Protein: 10.3%

Carbs: 45.7%