Red Achiote Mexican Rice

Transform your mealtime with the vibrant and savory flavors of Red Achiote Mexican Rice, a colorful twist on classic Mexican side dishes. This recipe infuses long-grain white rice with the earthy, smoky essence of achiote paste, perfectly balanced by aromatic garlic, sautéed onion, and warm cumin spice. Simmered in rich chicken or vegetable broth and enhanced with optional veggies like diced carrots and peas, this dish delivers a fragrant, fluffy texture that's irresistibly satisfying. Ready in just 40 minutes, this one-pot wonder makes the perfect accompaniment to tacos, grilled meats, or vegetarian mains. Top it off with fresh cilantro for a burst of brightness and a truly authentic touch to your table!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Long-grain white rice
• 3 cups Chicken broth (or vegetable broth for vegetarian option)
• 2 tablespoons Achiote paste
• 2 tablespoons Vegetable oil
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic cloves, minced
• 1 tablespoon Tomato paste
• 1 teaspoon Cumin powder
• 1 teaspoon Salt
• 1 medium Carrots, diced (optional)
• 0.5 cup Frozen peas (optional)
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)

Directions

Step 1

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

Step 2

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

Step 3

Add the diced onion and sauté for 2-3 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.

Step 4

Add the tomato paste, achiote paste, and cumin powder. Stir well until the achiote paste softens and is evenly incorporated with the onion mixture.

Step 5

Add the rinsed rice and stir to coat the grains with the achiote-onion mixture. Toast the rice for 2-3 minutes, stirring occasionally.

Step 6

Pour in the chicken broth and add the salt. Stir gently to combine, then bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the pan, and simmer for 15 minutes.

Step 8

If using carrots, add them to the pot at the 10-minute mark. If using peas, add them at the 15-minute mark and cook for an additional 5 minutes.

Step 9

After 20 minutes, check to ensure the rice has absorbed all the liquid. If it hasn’t, cover and cook for another 2-3 minutes as needed.

Step 10

Once done, remove the pan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.

Step 11

Fluff the rice with a fork and garnish with freshly chopped cilantro, if desired. Serve warm as a side dish.

Nutrition Facts

Serving size	1434.4 grams (1434.4g)

Amount per serving	% Daily Value*
Calories	883

Total Fat 30.40g	39%
Saturated Fat 4.40g	22%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 5036mg	219%
Total Carbohydrate 134.50g	49%
Dietary Fiber 11.50g	41%
Total Sugars 19.00g
Protein 21.40g	43%

Vitamin D 0IU	0%
Calcium 168mg	13%
Iron 8mg	43%
Potassium 1320mg	28%

*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: 30.5%

Protein: 9.5%

Carbs: 60.0%