Mexican Rice

Ingredients

• 1 cup long-grain white rice
• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, chopped (or 1/2 cup canned diced tomatoes)
• 1 3/4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1/4 cup tomato sauce
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (optional for a bit of heat)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/2 cup frozen peas (optional)
• 1/4 cup chopped cilantro (optional, for garnish)
• Lime wedges (optional, for serving)

Instructions:

1. Rinse the Rice:

   • Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

2. Sauté the Rice:

   • In a medium saucepan or skillet, heat the vegetable oil over medium heat. Add the rinsed rice and cook, stirring frequently, for about 5–7 minutes, until the rice becomes golden and slightly toasted.

3. Cook the Vegetables:

   • Add the chopped onion and garlic to the rice, and sauté for another 2–3 minutes, until the onion becomes translucent and the garlic is fragrant.

4. Add the Tomatoes and Spices:

   • Stir in the chopped tomato (or canned diced tomatoes), tomato sauce, cumin, chili powder (if using), salt, and pepper. Cook for 2–3 minutes, letting the tomatoes soften and combine with the spices.

5. Add the Broth:

   • Pour in the chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and let the rice simmer for about 18–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during cooking.

6. Finish the Rice:

   • Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork to separate the grains.
   • Stir in the frozen peas, if using, and let them heat through.

7. Serve:

   • Garnish with chopped cilantro and a squeeze of fresh lime juice, if desired.
   • Serve alongside your favorite Mexican dishes.

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Nutritional Values (Approx. Per Serving, 1/4 of the Recipe):

Assuming this recipe serves 4, here are the approximate nutritional values for 1 serving:

• Calories: 180–200 kcal
• Protein: 4–5 g
• Carbohydrates: 35–40 g
  • Fiber: 2–3 g
  • Sugars: 3–5 g (from tomato and onion)
• Fat: 5–7 g
  • Saturated Fat: 0.5 g
• Cholesterol: 0–10 mg (depending on broth)
• Sodium: 400–500 mg (depending on the sodium content of the broth)
• Vitamins & Minerals:
  • Vitamin C: 10–15% of the Daily Value (from tomato and lime)
  • Iron: 4–6% of the Daily Value (from rice and tomato)

Mexican Rice is a versatile and flavorful side dish that pairs well with any Mexican meal. It’s easy to make and a great way to bring an extra layer of flavor to your table! Enjoy!