Mexican Rice

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 clove garlic, minced
• 1 cup long-grain white rice
• 1 1/4 cups chicken broth (or vegetable broth for vegan)
• 1 1/2 teaspoons tomato paste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped (optional)

Steps

1. 1 Heat olive oil in a medium saucepan over medium heat. Add onion and bell pepper, cook until softened.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Stir in rice, coating grains with oil and veggies. Add tomato paste and spices; toast for 1-2 minutes.
4. 4 Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
5. 5 Remove from heat, let stand covered for 5 minutes. Fluff with a fork and stir in cilantro if using.

Nutrition

Tips

• For extra flavor, use homemade broth or add a pinch of saffron.
• If you prefer a saucier rice, add an extra 2 tablespoons of broth.
• Toast the spices in the oil for a minute before adding the rice for enhanced aroma.
• Leftovers make a great base for fried rice or stuffed peppers.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of water to restore moisture.

Serving Suggestions

• Serve alongside your favorite tacos or burritos.
• Pair with black beans and grilled chicken for a complete meal.
• Top with diced avocado and a squeeze of lime for a fresh twist.

FAQ