Description
A flavorful and easy-to-make taco night rice recipe that can be used as a base for tacos or as a side dish for various Mexican-inspired meals. This seasoned rice dish is packed with savory flavors and pairs well with a variety of dishes.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long grain white rice
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup tomato sauce or salsa
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additions:
- 1/2 cup canned corn (drained)
- 1/2 cup black beans (rinsed and drained)
- Chopped cilantro and lime wedges for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a medium saucepan, sauté onion until softened, then add garlic.
- Cook Rice: Add rice, toast lightly, pour in broth and tomato sauce, add spices, bring to a boil, then simmer covered until rice is tender.
- Finish and Serve: Fluff rice, stir in corn and black beans, garnish with cilantro and lime, serve warm.
Notes
- Great as a taco filling base or side dish for burritos, enchiladas, or grilled meats.
- You can swap in brown rice—just increase liquid and cooking time as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
