Church Cookbook Mexican Rice

Bring the flavors of a timeless classic to your table with this Church Cookbook Mexican Rice recipe, a crowd-pleaser that’s bursting with bold, comforting flavors. Perfected over generations and featuring pantry staples like long-grain white rice, chicken broth, and tomato sauce, this dish is elevated by diced tomatoes with green chilies, fragrant cumin, and a touch of chili powder for a zesty kick. The rice is cooked to perfection with a golden, toasty base and finished with vibrant peas and carrots for a beautiful pop of color. Ready in just 35 minutes, this one-pan side dish is ideal for potlucks, family dinners, or as a flavorful complement to tacos, enchiladas, or grilled meats. Top it with fresh cilantro for an optional bright, herby finish that ties it all together. Perfect for feeding a crowd, this recipe is as heartwarming as it is easy to make.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups long-grain white rice
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3.5 cups chicken broth
• 1 cup tomato sauce
• 1 can diced tomatoes with green chilies (such as Rotel), drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 cup frozen peas and carrots, thawed
• 2 tablespoons cilantro, chopped (optional garnish)

Directions

Step 1

Rinse the rice in a fine mesh strainer under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. Set aside to drain.

Step 2

Heat the vegetable oil in a large, heavy-bottomed skillet or saucepan over medium heat.

Step 3

Add the rice to the pan and cook, stirring frequently, until the rice is lightly golden brown, about 5-7 minutes.

Step 4

Stir in the chopped onion and minced garlic. Cook for an additional 2-3 minutes, until the onion is softened and aromatic.

Step 5

Pour in the chicken broth, tomato sauce, and diced tomatoes with green chilies. Stir well to combine.

Step 6

Add the cumin, chili powder, and salt. Stir again to distribute the seasonings evenly.

Step 7

Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid. Let the rice simmer for 15 minutes without lifting the lid.

Step 8

After 15 minutes, carefully remove the lid and stir in the peas and carrots. Replace the lid and cook for an additional 5 minutes, or until the rice is tender and the liquid is fully absorbed.

Step 9

Remove the pan from heat and let the rice sit, covered, for 5 minutes to finish steaming.

Step 10

Fluff the rice with a fork and garnish with chopped cilantro, if desired. Serve warm as a side dish or enjoy on its own!

Nutrition Facts

Serving size	(2124.6g)

Amount per serving	% Daily Value*
Calories	1103.6

Total Fat 32.4g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 5430.9mg	0%
Total Carbohydrate 167.2g	0%
Dietary Fiber 15.9g	0%
Total Sugars 25.7g
Protein 34.6g	0%

Vitamin D 0IU	0%
Calcium 267.1mg	0%
Iron 13.5mg	0%
Potassium 1834.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.5%

Protein: 12.6%

Carbs: 60.9%