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RECIPE
21 INGREDIENTS7 STEPS35MIN

Authentic Mexican Rice

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Snowflakes & Coffeecakes

My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
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This Mexican Rice is light, fluffy and infused with perfect spice and flavor. The key to great and authentic Mexican Rice is basmati rice, fresh vegetables, herbs and spices. For a change, try adding black beans or grilled corn. Perfect by itself or layered in tacos, burritos, enchiladas. Ole!
35MIN
Total Time

Snowflakes & Coffeecakes

My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
3 Tbsp
1/2
Medium  Onion , chopped
or 1 teaspoon onion powder
3 cloves
Garlic , minced
or 1 teaspoon garlic powder
1
Jalapeño Pepper , deseeded, deveined, minced
or 1/4 teaspoon cayenne pepper
1
or Yellow Bell Pepper
3 cups
Low-Sodium Chicken Broth
1 cup
Tomato Sauce
1 can
Fire Roasted Diced Tomatoes , drained
1/2 cup
Tomato Paste
3 Tbsp
Green Chili Pepper , chopped
1/2 tsp
Ground Cumin
1/2 tsp
Chili Powder
1/4 tsp
Ground Coriander
1/4 tsp

Garnish

to taste
Fresh Cilantro , finely chopped
to taste
Limes , sliced
to taste

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Nutrition Per Serving

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CALORIES
284
FAT
6.6 g
PROTEIN
7.0 g
CARBS
49.9 g

Author's Notes

You will notice I use both coriander and cilantro in this Mexican Rice recipe but they actually taste different even though they both come from the cilantro plant and taste sweet, warm and toasty while whereas cilantro adds the fresh, fruity citrus punch. If you don't have coriander on hand you can omit it, I just think it adds a little "something-something" special.

Cooking Instructions

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Step 1
Place the Basmati Rice (2 cup) in a fine mesh sieve and thoroughly rinse under cool running water until the water runs clear.
Step 2
Heat Olive Oil (3 tablespoon) in a dutch oven or large heavy pot over medium-high heat. Once hot, add Onion (1/2) and rice and sauté for 3 minutes. Don't worry that the rice doesn't look like it's toasted evenly, we are just looking for some of the rice to be toasted, indicating that the flavor is developed.
Step 3
Add Jalapeño Pepper (1) and sauté until rice is toasted, approximately 2-3 more minutes. Add Garlic (3 clove) and sauté 30 seconds.
Step 4
Stir in Red Bell Pepper (1), Orange Bell Pepper (1), Low-Sodium Chicken Broth (3 cup), Tomato Sauce (1 cup), Fire Roasted Diced Tomatoes (1 can), Tomato Paste (1/2 cup), Green Chili Pepper (3 tablespoon), Ground Cumin (1/2 teaspoon), Chili Powder (1/2 teaspoon), Dried Oregano (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), Ground Coriander (1/4 teaspoon) and Salt (1/4 teaspoon).
Step 5
Bring to a boil, cover and reduce heat too low. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing the lid. If liquid evaporates before rice is done, then add just a little liquid, but the rice will continue to steam for 10 minutes once it's removed from heat, so it doesn't need to be 100% cooked once the liquid is gone.
Step 6
Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes. If rice is still wet, don't worry, it will continue to absorb the 10 minutes while it is steaming. The rice will also dry out a bit more once the lid is off.
Step 7
Add Fresh Cilantro (to taste), Lime Juice (to taste) and Lime (to taste) if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.

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Nutrition Per Serving
Calories
284
% Daily Value*
Fat
6.6 g
8%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
49.9 g
18%
Fiber
3.9 g
14%
Sugars
6.4 g
--
Protein
7.0 g
14%
Sodium
204.8 mg
9%
Vitamin D
--
--
Calcium
46.3 mg
4%
Iron
1.3 mg
7%
Potassium
274.6 mg
6%
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