Whenever the weather heats up, I find myself craving hot and delicious Mexican food. Does anyone else ever feel this way, or is it just me? For the last few weeks, I have been testing this Mexican rice side-dish recipe to go along with some of our favorite meals. Mexican rice is not only tasty, but it is also filling and it helps spread our leftovers out so that we can enjoy more of our favorite spicy foods for longer. Whether I make burritos, nachos, enchiladas, or tacos — this recipe goes along with each meal perfectly! Get ready to dig in with this simple, 30-minute side-dish. It’s easy to make and so tasty!
This recipe is the perfect side-dish for any Mexican-inspired meal! When you make this recipe, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it! You can also let me know how this meal goes by leaving a comment below. I can’t wait to see how this Mexican rice turns out for you!
Mexican Rice
Ingredients
- 28 oz fire roasted diced tomatoes canned
- ¼ cup vegetable oil
- 2 cups long-grain white rice
- 1 medium onion diced
- 4 cloves garlic minced
- 2 serrano chile peppers minced
- 2 cups vegetable broth
- 1 tsp salt
- ½ tsp ground cumin
- ¼ cup fresh cilantro chopped
- 2 limes juiced
Instructions
- Pour diced tomatoes (and juices) into a blender. Blend for 10-15 seconds until mixture is pureed. Set aside.
- In a large dutch oven, heat vegetable oil over medium heat. When shimmering, add rice and saute until lightly toasted, about 5 minutes.
- Add onion, garlic, serrano peppers to dutch oven. Saute until onion and garlic are fragrant, about 3-5 minutes.
- Stir in pureed tomatoes, vegetable broth, salt, and cumin. Bring to a boil. Lower heat and cover. Cook until the liquid is absorbed and rice is tender, about 25 minutes.
- Remove from heat and gently fluff the rice with the fork. Add cilantro and lime juice. Cover and set aside to steam for 10 minutes.
- Serve hot and enjoy!
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