Mexican Rice
Spice up your life with this tasty Mexican rice recipe. Made with brown rice and a combination of spices and vegetables, this oil-free rice recipe tastes just like the authentic rice in a Mexican restaurant.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: Mexican
Diet: Vegan
Servings: 6 servings
Calories: 205kcal
Mexcian Rice
- 1 small white or yellow onion diced
- 1 Jalapeno seeded and diced
- 3 cloves Garlic minced
- 1 cup Long-grain brown rice
- 8 ounces Tomato sauce
- 10 ounces Rotel diced tomatoes
- ¼ cup Cilantro chopped
- 2 cups vegetable broth
- 2 teaspoons Cumin
- 2 teaspoons Chili Powder
- Salt and pepper to taste
Garnish (optional)
- 1 lime cut into wedges
- ¼ cup cilantro chopped
- 1 Avocado chopped
In a deep skillet with sides, saute the onion, garlic, and jalapeno until the onions are translucent.
Add a small amount of vegetable broth or after to prevent sticking.
Now, add cilantro and seasonings; stir into the onion mixture.
Then, add dry uncooked rice and stir into the onion mixture.
Continue to stir the dry rice until it begins to brown, making sure to allow a few minutes between stirring.
Add the vegetable broth, tomato sauce, and diced tomatoes.
Stir and bring the mixture to a boil; cover, reduce heat to simmer, and cook for 35 minutes.
Remove from heat and leave the top on the pot for 10 minutes.
Then, fluff the rice with a fork.
What Is Mexcian Rice?
Spanish rice, also known as Mexican rice, red rice, or Arroz Rojo, is a Mexican side made from white rice, garlic, onions, and tomatoes.
Although traditionally made with chicken broth, my Mexican rice recipe is made with healthy vegan ingredients.
Calories: 205kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 516mg | Potassium: 513mg | Fiber: 5g | Sugar: 5g | Vitamin A: 767IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 2mg