Mexican Spiced Rice

Transform your dinner table with the vibrant flavors of Mexican Spiced Rice, a one-pan side dish brimming with bold spices and fresh ingredients. This easy-to-make recipe features fluffy long-grain rice infused with smoky paprika, earthy cumin, and a hint of chili powder, all cooked to perfection in a fragrant broth with fire-roasted tomatoes, onions, and garlic. Sweet bursts of corn and a squeeze of zesty lime juice add bright, summery notes, while fresh cilantro and optional jalapeño bring a touch of authenticity. Perfect as a savory accompaniment to tacos, grilled meats, or enchiladas, or enjoyed as a standalone dish, this crowd-pleaser is ready in just 40 minutes. Whether you're hosting a casual weeknight dinner or a festive gathering, this Mexican Spiced Rice recipe is your ticket to effortless, restaurant-quality flavor at home.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1.5 cups long-grain white rice
• 2 tablespoons vegetable oil
• 1 medium (finely chopped) onion
• 3 cloves (minced) garlic
• 1 cup canned diced tomatoes
• 3 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup corn kernels (frozen or fresh)
• 1 tablespoon lime juice
• 2 tablespoons (chopped) fresh cilantro
• 1 small (seeded and diced) jalapeño (optional)

Directions

Step 1

Rinse the rice in cold water until the water runs clear to remove excess starch and ensure fluffiness in the final dish. Drain and set aside.

Step 2

In a large skillet or saucepan with a lid, heat the vegetable oil over medium heat.

Step 3

Add the finely chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and diced jalapeño (if using), and cook for an additional 1 minute until fragrant.

Step 5

Add the rinsed rice to the skillet and stir well to coat with the oil. Toast the rice, stirring frequently, for 2-3 minutes until it starts to turn golden brown.

Step 6

Stir in the canned diced tomatoes, chicken or vegetable broth, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix well 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 minutes.

Step 8

After 20 minutes, remove the lid and stir in the corn kernels. Cover again and cook for an additional 5-7 minutes until the rice is tender and the liquid is fully absorbed.

Step 9

Turn off the heat and let the rice rest, covered, for 5 minutes.

Step 10

Fluff the rice with a fork, then stir in the lime juice and chopped cilantro.

Step 11

Serve your Mexican Spiced Rice warm as a side dish or enjoy it as a hearty, flavorful meal on its own.

Nutrition Facts

Serving size	1614.3 grams (1614.3g)

Amount per serving	% Daily Value*
Calories	969

Total Fat 38.30g	49%
Saturated Fat 6.30g	32%
Polyunsaturated Fat 18.90g
Cholesterol 5mg	2%
Sodium 5332mg	232%
Total Carbohydrate 141.10g	51%
Dietary Fiber 13.60g	49%
Total Sugars 23.50g
Protein 21.60g	43%

Vitamin D 0IU	0%
Calcium 226mg	17%
Iron 9mg	52%
Potassium 1465mg	31%

*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: 34.6%

Protein: 8.7%

Carbs: 56.7%