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.
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: 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