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A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
For 4 servings
Toast the Rice
Sauté the Aromatics
Combine Liquids and Spices
Simmer the Rice
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A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
This tex_mex recipe takes 35 minutes to prepare and yields 4 servings. At 366.41 calories per serving with 6.79g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Rest and Fluff
Garnish and Serve
Add one finely chopped jalapeño or serrano pepper along with the onion for a spicy kick.
Stir in 1 cup of mixed frozen vegetables like corn, peas, and diced carrots when you add the broth.
Add 1/2 teaspoon of smoked paprika along with the other spices for a deeper, smoky flavor.
The primary ingredient, rice, is a carbohydrate-rich grain that provides a quick and easily digestible source of energy to fuel your body and brain.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases. Spices like cumin and oregano also contribute beneficial antioxidant compounds.
Spices used in this recipe, such as cumin, have traditionally been used to aid digestion and can help stimulate the production of digestive enzymes.
A typical serving of about 1 cup contains approximately 300-350 calories, primarily from the carbohydrates in the rice and fats from the cooking oil.
It can be part of a healthy diet. It provides energy from carbohydrates and nutrients like lycopene from tomatoes. To make it healthier, use minimal oil, low-sodium broth, and consider using brown rice for added fiber.
The terms are often used interchangeably in the US. Traditionally, Spanish rice gets its yellow color from saffron, while Mexican rice gets its reddish hue from tomatoes or cumin. This recipe is a classic Tex-Mex version, often called Mexican Rice.
Yes, but you will need to adjust the cooking time and liquid. Brown rice typically requires more liquid (about a 1:2.5 rice-to-liquid ratio) and a longer simmering time of around 40-45 minutes.
Mushy rice is usually caused by too much liquid, not rinsing the rice to remove excess starch, or stirring it during the simmering process. Ensure you measure accurately and resist peeking under the lid.
Store leftover rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a tablespoon of water over the rice and microwave until hot, or gently reheat in a non-stick pan over low heat.