Heart-Healthy Mexican Rice

Elevate your mealtime with this vibrant and nutritious Heart-Healthy Mexican Rice—a wholesome twist on the classic dish that’s brimming with flavor and packed with vegetables. Featuring fiber-rich brown rice, colorful bell peppers, carrots, and peas, and seasoned with aromatic cumin, oregano, and fresh cilantro, this recipe delivers a satisfying burst of Mexican-inspired goodness without compromising your health goals. Cooked in low-sodium broth and enriched with heart-smart olive oil, it’s a lighter, nutrient-dense alternative to traditional Mexican rice. Finished with a zesty squeeze of lime for a fresh, tangy kick, this one-pot dish is perfect as a flavorful side or a plant-forward main course. Ready in under an hour, it’s an easy and delicious way to bring a heart-healthy option to your family table.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 1 tablespoon olive oil
• 0.5 cup onion
• 2 cloves garlic
• 0.5 cup bell pepper
• 0.5 cup carrot
• 2 cups low-sodium chicken or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 0.5 cup frozen peas
• 0.25 cup fresh cilantro
• 1 whole lime
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear to remove excess starch. Drain well.

Step 2

In a large skillet or saucepan, heat the olive oil over medium heat.

Step 3

Add the chopped onion and sauté for 2-3 minutes until translucent.

Step 4

Mince the garlic and add it to the pan, sautéing for 1 minute until fragrant.

Step 5

Dice the bell pepper and carrot, then add them to the pan. Cook for an additional 3-4 minutes, stirring occasionally.

Step 6

Add the rinsed and drained brown rice to the skillet, stirring until well coated with the mixture.

Step 7

Stir in the cumin and oregano, mixing well to combine the spices with the rice and vegetables.

Step 8

In a separate small bowl, whisk together the low-sodium broth and tomato paste until smooth.

Step 9

Pour the broth mixture into the skillet, ensuring the rice is fully submerged.

Step 10

Increase the heat to bring the mixture to a boil, then reduce to a simmer and cover the skillet.

Step 11

Cook for about 30 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 12

Add the frozen peas to the skillet, cover, and cook for an additional 5 minutes until they are heated through.

Step 13

Season the rice with salt and ground black pepper to taste.

Step 14

Chop the fresh cilantro and stir it into the rice.

Step 15

Squeeze the juice of one lime over the rice and give it a final stir.

Step 16

Serve the rice warm as a side dish or main course.

Nutrition Facts

Serving size	1155.6 grams (1155.6g)

Amount per serving	% Daily Value*
Calories	604

Total Fat 18.50g	24%
Saturated Fat 2.80g	14%
Polyunsaturated Fat 1.40g
Cholesterol 0mg	0%
Sodium 1553mg	68%
Total Carbohydrate 97.90g	36%
Dietary Fiber 17.20g	61%
Total Sugars 20.40g
Protein 17.30g	35%

Vitamin D 0IU	0%
Calcium 199mg	15%
Iron 7mg	38%
Potassium 1400mg	30%

*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: 26.5%

Protein: 11.0%

Carbs: 62.4%