My Own Mexican Rice

Elevate your next meal with "My Own Mexican Rice," a vibrant and flavorful side dish that's perfect for family dinners or festive gatherings. This recipe combines fluffy, perfectly cooked long-grain white rice with aromatic spices like cumin, smoked paprika, and chili powder, creating an irresistible balance of bold and savory flavors. Infused with diced tomatoes and a touch of tomato paste, each bite is bursting with rich, tomatoey goodness. Toasting the rice adds a light, nutty complexity, while optional frozen peas and fresh cilantro offer pops of color and texture. Serve it with lime wedges for a refreshing zing that ties everything together. Ready in just 40 minutes, this easy homemade Mexican rice is a must-try accompaniment for tacos, enchiladas, or grilled favorites.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1.5 cups long-grain white rice
• 2 tablespoons olive oil
• 0.5 cups onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup diced tomatoes
• 3 cups chicken or vegetable broth
• 1 teaspoons ground cumin
• 1 teaspoons smoked paprika
• 1 teaspoons chili powder
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.5 cups frozen peas (optional)
• 2 tablespoons fresh cilantro, chopped (optional garnish)
• 1 lime lime wedges (optional, for serving)

Directions

Step 1

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

Step 2

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

Step 3

Add the diced onions and sauté for 3-4 minutes, or until they are soft and translucent.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.

Step 5

Add the rice to the skillet and cook for 4-5 minutes, stirring frequently, until the rice is lightly toasted and golden in color.

Step 6

Stir in the tomato paste and diced tomatoes, ensuring the rice is evenly coated.

Step 7

Pour in the chicken or vegetable broth, followed by cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let the rice simmer for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.

Step 9

If using peas, stir them in during the last 5 minutes of cooking to heat through.

Step 10

Once cooked, remove the skillet from heat and let the rice sit, covered, for 5 minutes. This allows the flavors to meld together.

Step 11

Fluff the rice with a fork, garnish with chopped cilantro if desired, and serve with lime wedges on the side for a zesty finish.

Nutrition Facts

Serving size	1559.9 grams (1559.9g)

Amount per serving	% Daily Value*
Calories	897

Total Fat 32.30g	41%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 5299mg	230%
Total Carbohydrate 133.10g	48%
Dietary Fiber 16.40g	59%
Total Sugars 20.40g
Protein 22.30g	45%

Vitamin D 0IU	0%
Calcium 248mg	19%
Iron 11mg	59%
Potassium 1499mg	32%

*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: 31.9%

Protein: 9.8%

Carbs: 58.4%