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