Mexican Rice


Mexican Rice

I make this flavorful (and easy!) Mexican rice every time we have a “Make Your Own Burrito” night. It’s one of our favorite dinners – I prepare a spread of warm whole-wheat tortillas, black beans, refried beans, Mexican rice, shredded cheddar, sliced jalapeños, Greek yogurt, salsa and guacamole, and we each decide what to put in our burritos. Fun!

Mexican Rice
Cook time
Total time
Recipe type: Sides, Gluten-Free
Yield: 4 servings
New quantity:
  • 1 tablespoon olive oil
  • 1 cup long-grain brown rice
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 2 – 2.5 cups chicken broth, depending on the package directions for the rice, not low-sodium
  • 1 tablespoon tomato paste
  1. In a medium, heavy-bottomed saucepan, heat the oil over medium heat.
  2. Add the rice and cook, stirring, 2-3 minutes.
  3. Add the garlic, onion powder, paprika and chili powder and cook, stirring, one more minute.
  4. Stir in the broth and tomato paste. Bring to a boil, then reduce heat to low and cover. Simmer for 45-50 minutes (check the instructions on the package of rice).
  5. Turn heat off, allow to rest 10 more minutes, covered, then fluff with a fork and serve.
Nutrition Per Serving
Calories: 222; Total Fat: 5g; Carbohydrates: 39g; Sugars: 2g; Sodium: 396mg; Fiber: 2g; Protein: 2g

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