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This easy recipe for Mexican rice is so full of flavor and better than any we've had from a Tex-Mex restaurant. Make some to go with your chicken enchiladas or tamale pie, and call it a night!
The process is simple and the results are unbeatable. We sauté aromatic onion, carrots, and bell peppers until their fragrance is fully infused into the oil, just until they turn golden and barely tender. Rice and tomato paste then get stirred in along with the vegetables until the rice grains become slightly toasty and the tomato paste gets a little caramelized for that extra depth of savory-sweet flavor. Letting the tomato paste cook until caramelized is what really makes this rice dish stand out. Pour in your broth, sprinkle in your spices, then cover and let the low heat simmer the pot until the rice is perfectly cooked—lift the lid after 17 minutes or so and let one of the most amazing steam clouds grace your nose.
Cumin and oregano are both staple spices in the Mexican pantry and lend some essential flavor to the final dish. We love to serve the rice with a healthy dose of freshly chopped cilantro, but if you're not a fan of the herb, feel free to substitute in parsley, green onions, or even basil. (We're still partial to the cilantro, but you do you!)
This side dish is addictively delicious enough for us to eat for breakfast (maybe stuffed into a breakfast burrito or with a fried egg on top), lunch (alongside a Mexican corn salad), and dinner (tossed into a bonus layer of this cheesy taco casserole), but if you manage to have any leftovers, they can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. Reheat in the microwave with a splash of water to rehydrate the rice before eating.
Found your new favorite rice dish? Tell us in the comments below, and don't forget to rate it!
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- Yields:
- 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 260
Ingredients
- 3 tbsp.
extra-virgin olive oil
- 2
carrots, peeled and diced
- 1
small green bell pepper, diced
- 1
small onion, chopped
- 3
cloves garlic, thinly sliced
- 2 c.
long-grain rice, rinsed and drained
- 2 tbsp.
tomato paste
- 2 1/2 c.
low-sodium chicken broth
- 1
(14-oz.) can fire-roasted diced tomatoes, drained
- 1
(8-oz.) can tomato sauce
- 3/4 tsp.
ground cumin
- 1/2 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
- 1/4 c.
freshly chopped cilantro
- Nutrition Information
- Per Serving (Serves 8)
- Calories260 Fat6 gSaturated fat1 gTrans fat0 gCholesterol0 mgSodium568 mgCarbohydrates42 gFiber3 gSugar4 gProtein6 gVitamin D0 mcgCalcium54 mgIron2 mgPotassium436 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic, and cook, stirring frequently, until onions have become translucent, about 5 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.
- Step 2Pour in broth, diced tomatoes, and tomato sauce and season with cumin, oregano, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil. Cover and reduce heat to low.
- Step 3Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17 minutes.
- Step 4Stir in cilantro before serving.
Nutrition (per serving): 276 calories, 7 g protein, 48 g carbohydrates, 3 g fiber, 4 g sugar, 6 g fat, 1 g saturated fat, 498 mg sodium
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