Mexican rice with greens

Mexican rice with greens is a vibrant, savory side dish where long-grain rice is typically toasted and then simmered in a flavorful tomato-based broth, often infused with onions, garlic, and spices like cumin. It's generously mixed with leafy greens such as spinach, kale, or chard, which wilt into the rice, adding color, texture, and nutrients. This dish is a staple in Mexican and Tex-Mex cuisine, commonly served alongside beans, meats, or as a filling for burritos.

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🍽️ Nutrition at a glance

This dish is primarily a carbohydrate-rich meal from the rice, with a moderate amount of fat if cooked with oil and a boost of plant-based protein and fiber from the added greens. Key nutrients include iron, vitamins A, C, and K from the greens, along with B vitamins from the rice. A typical one-cup serving generally ranges from 200 to 300 calories, depending on the specific ingredients and preparation method.

Nutrition breakdown

Calories	220 kcal
Protein	4.5 g
Carbs	38 g
Fat	6 g
Fiber	3 g
Sugar	2 g
Sodium	480 mg
Potassium	320 mg
Iron	2.1 mg
Vitamin A	120 mcg RAE
Vitamin C	8 mg
Calcium	45 mg
Magnesium	35 mg
Phosphorus	80 mg
Folate	60 mcg DFE

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this dish showcases the Mexican culinary principle of 'comida completa' (complete food), where a single, well-rounded side can complement a meal nutritionally and visually. Nutritionally, the addition of greens transforms a simple starch into a more balanced dish, enhancing its fiber and micronutrient content without significantly altering its comforting, hearty nature.