Tijuana Kitchen Rice

Bring the vibrant flavors of Mexico to your plate with Tijuana Kitchen Rice, a savory and colorful one-pot dish that's perfect as a hearty side or a satisfying main course. This recipe features fluffy long-grain white rice infused with a medley of bold spices like smoked paprika, cumin, and oregano, all simmered to perfection in a flavorful broth. Diced roma tomatoes, green chilies, and a burst of freshness from red bell peppers come together to create a dish that's as visually appealing as it is delicious. Topped with fresh cilantro and served alongside zesty lime wedges, this easy-to-make Mexican rice recipe pairs wonderfully with grilled meats, tacos, or a scoop of guacamole. Ready in just 40 minutes, Tijuana Kitchen Rice is your go-to recipe for weeknight dinners or festive gatherings, delivering authentic taste every time.

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
• 2 tablespoons vegetable oil
• 1 medium (diced) white onion
• 2 minced garlic cloves
• 1 medium (diced) red bell pepper
• 2 diced roma tomatoes
• 2 tablespoons (diced) canned green chilies
• 3 cups chicken or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon (to taste) salt
• 0.5 teaspoon black pepper
• 0.25 cup (chopped, for garnish) fresh cilantro
• 1 sliced into wedges (for serving) lime

Directions

Step 1

Rinse the long-grain white rice under cold water until the water runs clear. Drain and set aside.

Step 2

Heat the vegetable oil in a large, deep skillet or saucepan over medium heat.

Step 3

Add the diced white onion and cook for 2-3 minutes, stirring frequently, until it starts to soften.

Step 4

Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the vegetables are fragrant and tender.

Step 5

Add the rice to the skillet and cook for 2-4 minutes, stirring constantly, until the grains are lightly toasted.

Step 6

Stir in the diced roma tomatoes, canned green chilies, and tomato paste. Mix well to coat the rice and vegetables evenly.

Step 7

Pour in the chicken or vegetable broth and add ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to combine.

Step 8

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

Step 9

Turn off the heat and let the rice sit, covered, for 5 minutes to steam. Fluff the rice with a fork.

Step 10

Transfer the Tijuana Kitchen Rice to a serving dish. Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	1547.2 grams (1547.2g)

Amount per serving	% Daily Value*
Calories	839

Total Fat 30.20g	39%
Saturated Fat 4.50g	23%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 5134mg	223%
Total Carbohydrate 128.90g	47%
Dietary Fiber 11.80g	42%
Total Sugars 20.00g
Protein 19.00g	38%

Vitamin D 0IU	0%
Calcium 187mg	14%
Iron 9mg	49%
Potassium 1468mg	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: 31.5%

Protein: 8.8%

Carbs: 59.7%