My Version of Mexican Rice

Elevate your dinner table with "My Version of Mexican Rice," a vibrant and flavorful side dish inspired by classic Mexican cuisine. This recipe features perfectly toasted long-grain white rice simmered in a fragrant blend of tomato paste, chicken broth, and warm spices like cumin and paprika, creating a rich, savory base. Bright pops of color from frozen peas and carrots, plus a zesty burst of freshness from chopped cilantro and a squeeze of lime juice, make this dish both visually stunning and irresistibly delicious. Ready in just 40 minutes, it’s an easy-to-make recipe that pairs beautifully with tacos, grilled chicken, or your favorite Mexican-inspired mains. Perfect for feeding a crowd or sprucing up weeknight dinners, this homemade Mexican rice brings authentic flavor straight to your kitchen!

Nutriscore Rating: 71/100

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 (diced) yellow onion
• 2 minced garlic cloves
• 2 tablespoons tomato paste
• 1 cup diced tomatoes (canned)
• 2.5 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 cup frozen peas and carrots mix
• 2 tablespoons (chopped) fresh cilantro
• 1 small (juiced) lime

Directions

Step 1

Rinse the rice under cold running water until the water runs clear. Drain well and set aside.

Step 2

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

Step 3

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.

Step 5

Add the drained rice to the skillet and toast it for 3-4 minutes, stirring frequently, until the rice is lightly golden.

Step 6

Stir in the tomato paste until the rice is evenly coated, then add the canned diced tomatoes, chicken broth, salt, cumin, and paprika. Mix well.

Step 7

Bring everything to a boil, then reduce the heat to low, cover the skillet or saucepan with a lid, and let it simmer for 15 minutes.

Step 8

After 15 minutes, stir in the frozen peas and carrots. Cover again and let it cook for an additional 5 minutes, or until the rice is tender and the liquid is fully absorbed.

Step 9

Remove the skillet from the heat and let the rice rest, covered, for 5 minutes.

Step 10

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

Step 11

Serve warm and enjoy your version of Mexican rice as a side dish or standalone meal.

Nutrition Facts

Serving size	1614.6 grams (1614.6g)

Amount per serving	% Daily Value*
Calories	939

Total Fat 29.30g	38%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 4358mg	189%
Total Carbohydrate 146.50g	53%
Dietary Fiber 18.40g	66%
Total Sugars 29.60g
Protein 30.40g	61%

Vitamin D 0IU	0%
Calcium 269mg	21%
Iron 14mg	75%
Potassium 2238mg	48%

*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: 27.1%

Protein: 12.5%

Carbs: 60.3%