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A pot of Mexican rice garnished with tomatoes, cilantro and lime wedges.
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Mexican Rice

This Mexican rice recipe is restaurant style rice simmered in tomato sauce and broth with plenty of spices. A quick and easy side dish that pairs perfectly with fajitas, tacos or carnitas, and makes a perfect filling for burritos. 
Course Side Dish
Cuisine Mexican
Keyword mexican rice, spanish rice
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 198kcal
Author Sara Welch

Ingredients

For the Rice:

  • 2 cups long grain white rice
  • 2 tablespoons olive oil
  • 8 ounce can tomato sauce
  • 1 red bell pepper cored, seeded and quartered
  • 3 cups chicken broth
  • 1 teaspoon kosher salt
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • diced tomatoes, cilantro and lime wedges for garnish optional

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the rice and stir until the rice is coated in the oil. Cook for about 3-5 minutes or until the rice is toasted and lightly browned.
  • Add all of the remaining ingredients, then bring the pot to a boil.
  • Cover the pot and turn the heat to low; cook for 17 minutes.
  • Take the pot off the heat and let it stand, covered for 5 minutes. Remove and discard bell peppers. Fluff with a fork, then serve.
  • Garnish with tomatoes, cilantro and lime wedges if desired.

Video

Nutrition

Calories: 198kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Cholesterol: 2mg | Sodium: 680mg | Potassium: 378mg | Fiber: 2g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 30.4mg | Calcium: 22mg | Iron: 1.3mg