Colorado Mexican Rice is a flavorful and vibrant side dish that pairs perfectly with any Mexican or Southwestern-inspired meal. This rice is seasoned with a combination of bold spices, tomatoes, and onions, making it a delicious and savory accompaniment. The addition of green chilies gives it a mild kick, while the aromatic garlic and cumin lend a rich depth of flavor. Whether served alongside enchiladas, grilled meats, or as part of a burrito bowl, Colorado Mexican Rice adds a delicious layer of zest and color to your plate.
Ingredients:
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes with green chilies, undrained
- 1 ½ cups chicken or vegetable broth
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.
- Stir in the uncooked rice and cook for 2–3 minutes, stirring frequently, until the rice turns slightly golden.
- Add the can of diced tomatoes with green chilies, broth, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the rice is cooked and has absorbed all the liquid.
- Fluff the rice with a fork and let it rest, covered, for an additional 5 minutes.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Colorado Mexican Rice is a simple yet delicious side that’s perfect for adding a pop of flavor and spice to any meal!
