Mexican Rice Recipe

A delicious one-pot Mexican rice dish that is flavoursome and really versatile. I love to make it often for weekend lunch or dinner.

Course One pot meal

Cuisine Mexican

Keyword Mexican rice

recipe Mexican rice

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 260kcal

Author Rachna Parmar

Ingredients

1.5 cups rice any long grained rice works
1 jalapeno diced optional
3 cloves garlic
1 onion chopped
1 can tomato puree or paste
2 tbsp. cilantro chopped
1.5 tbsp. olive oil
2 cups vegetable stock can use chicken stock too
½ tsp. ground cumin
1 cup corn kernels
1 tsp. pepper
Salt to taste

Instructions

Take oil in a pan and heat. Toast rice in olive oil on low flame for about 2-3 minutes till it is golden brown.
Make sure you don't do it too vigourously. This keeps the rice nice and separate once cooked.
Add chopped onion and garlic to the pan and continue to fry for 2-3 minutes.
Add tomato puree, corn, minced jalapeno and cook for about 5 minutes.
Add the stock. Add salt, cumin powder and pepper. If using any other vegetable, add here.
Lower the heat and cover. Cook for about 10-15 minutes till the rice is well cooked but not mushy.
Serve hot after garnishing with chopped cilantro and fluffing the rice a bit using a fork.
Mexican rice is ready to serve. It is so delicious on its own. Serve with a protein of choice and salad.

Notes

1. Any long grain rice works well. You can use basmati as well. 2. Other vegetables like peas, beans and carrots can be added as well. 3. I like the heat hence I use both jalapeno and pepper. Feel free to adjust to your requirements. 4. You can also add canned black beans or garbanzo beans to the recipe to up the protein. 5. This is a versatile recipe and can be really customised to suit your requirements.

Nutrition