Healthy Homemade Mexican Rice
Learn how to make this delicious & healthy Homemade Mexican Rice that takes less than 30 minutes to make! Add this to your weekly Taco Tuesday rotation rather than buying that gross boxed stuff! I literally serve this rice with all of my Mexican dishes. This is my favorite rice of all time by far!
Now this may not be considered "authentic" to some, but this is how I make mine and it's pretty darn close! I hope you give this recipe a try and love it as much as I do! Be sure to try my Low Carb Classic Red Enchiladas as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- Olive Oil - 1 tablespoon of organic extra virgin olive oil.
- Yellow Onion - 1 small yellow or white onion, diced.
- Garlic - 2 cloves of organic garlic, minced (about 2 tsp).
- Red Bell Pepper - 1/2 of a red bell pepper, diced.
- Jalapeno - 1 small jalapeno, seeded & finely diced.
- Jasmine Rice -1 cup of dry jasmine rice, or rice of choice.
- Cumin - 1/2 teaspoon of ground cumin.
- Salt - To taste, about 1/4 teaspoon.
- Tomato Sauce - 8 ounces of organic tomato sauce.
- Chicken Broth - 1 cup of organic chicken bone broth - Use the code COOKINGKATIELADY for 20% off at Kettle & Fire! The best broth ever for real.
- Cilantro - Small handful of finely chopped cilantro, plus more to top.
Equipment you will need:
Large Skillet or Wok - I used my 14" HexClad wok to make this dish! I use this wok for literally everything, even if I am not making that much food haha! I do double this recipe when I am making it though.
How To Make It
- Heat up the olive oil in a large saucepan over medium-high heat. Add the onions, garlic, bell pepper, and jalapeño. Sauté for 1-2 minutes, or until the onions become translucent.
- Add the rice and saute until it’s lightly toasted and golden brown, about 2 minutes.
- Add in the cumin, salt, tomato sauce and chicken broth, then stir everything together.
- Bring the mixture to a boil, cover, reduce the heat to low and simmer until rice is cooked all the way through, about 15 minutes. Stir the rice half way through to prevent it from burning on the bottom of the pan.
- Remove the rice from the heat and use a fork to fluff it up.
- Garnish with chopped cilantro and enjoy!
How To Serve
Serve this dip with your favorite Mexican dishes, such as tacos, enchiladas, etc.! I have lot of Mexican inspired recipes that would go great with this rice!
(adsbygoogle = window.adsbygoogle || []).push({});Check me out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Learn how to make this delicious & healthy Homemade Mexican Inspired Rice that takes less than 30 minutes to make! Add this to your weekly Taco Tuesday rotation rather than buying that gross boxed stuff! I literally serve this rice with all of my Mexican dishes. This is my favorite rice of all time by far! Now this may not be considered "authentic" but this is how I make mine and it's pretty darn close!
- 1 tbsp olive oil (extra virgin)
- 1 yellow onion (small, diced)
- 2 tsp garlic (minced)
- 1/2 red bell pepper (diced)
- 1 jalapeno (diced finely)
- 1 cup jasmine rice (dry)
- 1/2 tsp cumin (ground)
- 1/4 tsp salt (or to taste)
- 8 oz tomato sauce
- 1 cup chicken broth (organic chicken bone broth; Use the code COOKINGKATIELADY for 20% off at Kettle & Fire!)
- 4 tbsp cilantro (chopped (a small handful))
Heat up the olive oil in a large saucepan over medium-high heat. Add the onions, garlic, bell pepper, and jalapeño. Sauté for 1-2 minutes, or until the onions become translucent.
Add the rice and sauté until it’s lightly toasted and golden brown, about 2 minutes.
Add in the cumin, salt, tomato sauce and chicken broth, then stir everything together.
Bring the mixture to a boil, cover, reduce the heat to low and simmer until rice is cooked all the way through, about 15 minutes. Stir the rice half way through to prevent it from burning on the bottom of the pan.
Remove the rice from the heat and use a fork to fluff it up.
Garnish with chopped cilantro and enjoy!
Servings 6
- Amount Per Serving
- Calories 206kcal
- % Daily Value *
- Total Fat 0.2g1%
- Sodium 509mg22%
- Total Carbohydrate 44.4g15%
- Dietary Fiber 1.3g6%
- Sugars 3.5g
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. These macros are per 1/2 cup of rice. 1/4 cup of cooked rice is 103 cals, 0g fat, 22g carbs, and 3g protein.