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Mexican Rice

A quick and flavorful side dish made with long-grain rice, seasoned vegetables, and spices, ideal for weeknight dinners or taco nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long-grain rice
  • 2 cups vegetable broth Use hot for faster cooking
  • 1 tablespoon olive oil For sautéing
  • 1 small onion, diced For flavor
  • 2 cloves garlic, minced For flavor
  • 1 cup corn, frozen or fresh Added at the end for sweetness
  • 1 teaspoon chili powder Adjust to taste
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Method
 

Preparation
  1. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.
  2. Stir in the diced red bell pepper and cook for 2-3 minutes.
  3. Add the rice, chili powder, cumin, salt, and pepper, stirring to coat the rice in the mixture.
  4. Pour in the vegetable broth and bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
  6. Fluff the rice with a fork and stir in the corn.
  7. Garnish with chopped cilantro and serve.

Notes

Serve warm as a side to grilled chicken, beans, or a simple taco bar. Enhance with a squeeze of lime and fresh cilantro.