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5 from 4 votes

Mexican Rice

Filled with flavorful ingredients, this easy Mexican Rice is an excellent side dish for different entrées. It's delicious and versatile.
Prep Time5 minutes
Cook Time30 minutes
Passive Time0 minutes
Total Time35 minutes
Servings: 4
Author: Francine Lizotte
Course: Vegetables & Sides
Cuisine: Fusion, Mexican
Keyword Dairy Free, Easy Recipe, Gluten Free, Low Sodium/No Sodium

Ingredients

  • 1 1/2 tbsp. canola oil tips & tricks
  • 1/2 cup onions (red or white), finely chopped
  • 1/2 cup red peppers, finely chopped
  • 3 large cloves garlic, pressed
  • 2 cups long grain rice such as jasmine
  • 1 can (14 oz./398 ml) tomato sauce
  • 1 can (4 oz.) green chilies, drained
  • 1 tbsp. taco seasoning see Recipe
  • 1 tbsp. granulated sugar
  • 1/2 tbsp. chipotle chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. hot paprika
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. ground Himalayan pink salt
  • 3 cups low-sodium chicken broth
  • 2 large Roma tomatoes, seeded and diced
  • 1 tbsp. fresh cilantro, chopped tips & tricks

Directions

  • In a large pan over medium heat, add oil. When hot, add onions and red peppers; sauté for 3 minutes.
  • Add garlic and sauté for 1 minute. Add rice and toast until golden brown, about 6 to 7 minutes.
  • Add tomato sauce and green chiles; stir to combine. Season with taco seasoning, sugar, chipotle chili powder, cumin, paprika, turmeric and sea salt; stir well before pouring in broth.
  • Bring to a boil, cover and reduce the heat to medium-low. Simmer for 13 to 14 minutes or until the rice is cooked through.
  • Stir in tomatoes and garnish with cilantro before serving.