Instant Mexican Rice-2 Easy Varieties, Only in 15 min, Non Sticky, Healthy Lunch recipe

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a protein-rich alternative, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium, while water is more economical.

tomato sauce

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes add nutrients, while canned tomatoes are budget-friendly.

green bell pepper

🥗Healthier: red bell pepper

💰Cheaper: frozen mixed peppers

Red peppers are sweeter and more nutritious, while frozen options are cost-effective.

Rinse rice under cold water until water runs clear.

Heat vegetable broth in a pot over medium heat until simmering.

Add tomato sauce, onion, garlic, cumin, and chili powder to the broth.

Stir to combine and bring to a gentle boil.

Add rinsed rice to the pot and stir well.

Reduce heat to low and cover the pot with a lid.

Cook for 15-20 minutes until rice is tender and liquid is absorbed.

Remove from heat and let sit covered for 5 minutes.

Fluff rice with a fork and mix in green bell pepper, corn, and peas.

Add cilantro and lime juice, stirring gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary