Healthy Recipes | Mexican Rice

Growing up in a very traditional Korean household, we had fried rice for dinner at least once a week. It was my mom’s go-to clean-out-the-fridge meal, especially on those busy nights where she was too tired to cook. Now I love fried rice just as much as the next person, but I realized it was time to change it up with this restaurant-style Mexican rice.

You can serve as is or alongside some tacos or enchiladas. We loved it as a main dish, digging our way in with tortilla chips. Either way, we loved the change from our usual Asian-style fried rice and have made this at least 3 times this week!

To start, you’ll want to combine some uncooked rice, chicken broth, butter, salsa, garlic powder, black beans, salt and pepper into a medium pot. Bring the mixture to a boil and then cover and simmer for 15-20 minutes, or until the rice mixture is tender. Fluff with a fork and get ready to indulge in this zesty Mexican Rice.

This Mexican Rice cooks up full of zesty flavor and hearty beans. The salsa and seasonings give this dish a nice twist, which pairs perfectly with the Delimex Taquitos. If you’re looking for a Cinco de Mayo dish, then this is it!

Mexican Rice

yield: 6 Servings

prep time: 10 Minutes

cook time: 20 Minutes

total time: 30 Minutes

Ingredients:

• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh cilantro leaves
• 1 1/2 cups vegetable broth
• 1 cup corn kernels
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 1/2 cups basmati rice
• 1 (8-ounce) can tomato sauce

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
2. Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes.
3. Serve immediately, garnished with cilantro, if desired.

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Healthy RecipesMexicanrice

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