Joanna Gaines Mexican Rice
A flavorful and vibrant side dish inspired by Joanna Gaines, this Mexican rice is packed with spices, tomatoes, and a hint of lime. Perfect for pairing with tacos, enchiladas, or grilled proteins, this recipe is simple yet full of authentic flavor.
Equipment
- Large skillet or frying pan with a lid
- Wooden spoon or spatula
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
- Blender or food processor (optional, for pureeing tomatoes)
Ingredients
- For the Rice:
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 cup long-grain white rice uncooked
- 1 can 14.5 oz diced tomatoes (or 1 1/2 cups fresh tomatoes, pureed)
- 2 cups chicken broth low-sodium preferred
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: Fresh cilantro chopped, for garnish
- Optional: Lime wedges for serving
Instructions
- Sauté the Aromatics :
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Toast the Rice :
- Add the uncooked rice to the skillet. Stir continuously for 2–3 minutes, allowing the rice to toast slightly and become fragrant.
- Add the Spices :
- Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices, enhancing their flavors.
- Simmer the Rice :
- Pour in the pureed tomatoes and chicken broth. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring during this time to prevent the rice from becoming sticky.
- Fluff and Serve :
- Remove the skillet from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
- Garnish with freshly chopped cilantro if desired. Serve warm with lime wedges on the side for an extra burst of flavor.
Notes
Substitute chicken broth with vegetable broth for a vegetarian version.
Use brown rice instead of white rice for a healthier option—adjust cooking time as needed (typically 35–40 minutes).
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the rice.
Freeze portions of the rice for up to 3 months. Thaw overnight in the refrigerator before reheating.
Use brown rice instead of white rice for a healthier option—adjust cooking time as needed (typically 35–40 minutes).
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the rice.
Freeze portions of the rice for up to 3 months. Thaw overnight in the refrigerator before reheating.