Mexican Rice is a one-pot vegan recipe that makes a quick and comforting main dish or side dish. It is mild to moderately spicy, slightly tangy, packed with vegetables, and full of flavor. Making Mexican rice is beyond easy and perfect for lazy or tired weeknight meals.
About Mexican Rice
Mexican Rice is a very satisfying and wonderfully easy recipe. It comes together quickly when I want to make something on the spur of the moment. My family loves Mexican food, and so this recipe is something I often make at home.
Mexican rice is a blend of various ingredients, including rice, beans, corn, and a range of vegetables, which is what I love about it. Additionally, it is a highly customizable recipe, allowing one to modify it according to the family's taste preferences.
I sometimes add more vegetables, and sometimes, if I do not have cooked beans on hand, I skip them. This flavorful and zesty Mexican Rice can be served on its own, with fresh salads, or as a side dish to accompany other Mexican dishes.
Ingredients and Notes
- Rice: Use long-grain rice to make this dish. I have used Basmati rice, but you can use any other type of long-grain rice. So the cooking time may vary depending on the type of rice used. Make sure to soak the rice for at least 20 minutes.
- Cooking Oil: I have used extra-light olive oil, but feel free to use your preferred cooking oil to make this dish. With oil, you can also add some butter for the rich flavor.
- Ginger: I like to add finely chopped ginger to this rice. But instead of chopping, you can add grated ginger or ginger paste. For the strict Jain diet, skip the ginger; if you wish, add a pinch of dried ginger powder instead.
- Jalapeno Pepper: I keep Mexican rice mild to moderately spicy. So I remove some of the seeds from the jalapeno pepper. You can either remove the seeds or keep them, depending on how spicy you prefer.
- Vegetables: I have added celery and bell peppers. However, you can add more vegetables, such as carrots, cabbage, green beans, and fresh or frozen peas.
- Sweet Corn: I have used frozen corn. You can also add fresh corn if it’s available.
- Cooked Kidney Beans: If you do not have kidney beans, you can skip them. Alternatively, you can also add cooked black beans instead of kidney beans.
- Tomato Puree: I have used freshly made tomato puree. However, you can also use canned crushed tomatoes or tomato paste instead.
- Mexican Hot Sauce: I have added it since I have this sauce. But it is optional, and you can skip it. Also, please note that I have used the hot sauce without onion and garlic.
- Tomato Ketchup: It adds a slight zest to the recipe. However, it is optional. Additionally, I would like to mention that I always use the tomato ketchup marked as ‘no onion, no garlic’. I am saying it here because many readers are concerned that tomato ketchup always contains onion and garlic. However, that is not true; I always buy tomato ketchup without onion and garlic from the Indian grocery store. But if you can’t find ketchup without onion and garlic, skip it.
- Spices and Herbs: We require the basic spices and herbs for this recipe. Adjust them as per your taste preferences.
- Water or Vegetable Stock: The amount of water or stock we need may vary depending on the type of rice. While cooking, if the water is completely absorbed but the rice is not cooked, add a little more water as needed and continue cooking.
How To Make Mexican Rice
- Rinse the rice thoroughly and soak in cold water for at least 20 minutes.
- Then drain the water completely and set it aside.
- Heat oil in a pan, add chopped jalapeno and ginger.
- Saute for a few seconds.
- Add chopped celery and continue cooking for a minute.
- If you don’t have celery or don’t want to use it, skip this step.
- Instead of celery, you can also add ¼ cup of finely chopped cabbage.
- Then add chopped bell peppers, and mix well.
- Continue cooking for another minute.
- Add corn kernels and cooked kidney beans, mix well.
- You can add either fresh or frozen corn. I have used frozen corn for this recipe.
- Then add tomato puree, Mexican hot sauce, tomato ketchup, red chili powder, cumin powder, dried oregano, salt, and freshly ground black pepper.
- Instead of fresh tomato puree, you can use canned crushed tomatoes or tomato paste.
- You can skip the Mexican hot sauce if you don’t have it. Or add another hot sauce of your choice.
- Stir everything well and cook the mixture on medium-high heat for 3-4 minutes.
- Then add the soaked and drained rice.
- Gently stir and cook it for a minute.
- Now add water or vegetable stock and stir gently.
- Taste the water and adjust the salt or other seasonings if needed.
- Lower the heat, cover the pan with a lid, and cook until the rice is tender and fully cooked.
- Cooking the rice typically takes about 12-15 minutes, depending on the type of rice used.
- After 5 minutes of cooking, open the lid and gently stir the rice to ensure they are not sticking to the pan.
- Once the rice is cooked, turn off the heat, keep the pan covered, and let it sit for five minutes.
- After five minutes, open the lid and fluff up the rice using a fork.
- Add chopped coriander leaves, squeeze some lime juice, and gently mix.
- Transfer the Mexican rice into a serving bowl or plate and serve hot.
Serving Suggestions
Serve Mexican Rice as a main dish or a side dish.
You can serve Mexican Rice with tomato salsa or accompany it with tortilla chips.
Top the rice with grated cheese if you prefer.
Pair Mexican Rice with your favorite salad.
I enjoy having Mexican Rice with plain yogurt.
Helpful Tips
Jalapeño Peppers: To cut down the heat, remove the seeds from the jalapeno pepper. Or skip adding hot sauce or red chili powder. In contrast, for the spicier version, add more jalapeño pepper or red chili powder.
Rice: I have used Basmati rice to make Mexican rice, but you can also use long-grain rice. The cooking time of rice may vary depending on the type of rice. If the water is completely absorbed but the rice is not yet cooked, add more water as needed and continue cooking.
Vegetables: Add more vegetables of your choice to the Mexican rice, such as chopped cabbage or carrots. Fresh or frozen peas can also go well with this recipe.
Hot Sauce: Adding Mexican hot sauce is optional, but you can also use another type of hot sauce instead.
Kidney Beans: Instead of cooked kidney beans, you can also add cooked black beans.
Spices: Adjust the spices and seasonings to your taste preferences.
Tomato Ketchup: Readers often express concern about tomato ketchup containing onion and garlic. However, I always use the tomato ketchup marked ‘no onion, no garlic’. Also, the Mexican hot sauce I have used is without onion and garlic.
More Easy Recipes
Mexican Rice (Vegetarian, No Onion, No Garlic)
Ingredients
- 1 cup basmati or any other long-grain rice
- 1 tablespoon oil
- A small piece of ginger peeled and finely chopped
- 1 small jalapeno pepper finely chopped ((deseeded for mild heat))
- 2 small celery sticks finely chopped
- ½ cup green pepper finely chopped
- 1 cup mixed color bell peppers finely chopped
- ½ cup sweet corn ((Fresh or Frozen))
- ⅓ cup cooked kidney beans ((Rajma beans))
- 2 tomatoes pureed
- ½ teaspoon Mexican hot sauce ((optional))
- 1 tablespoon tomato ketchup ((optional))
- 1 teaspoon red chili powder or to taste
- 1 teaspoon cumin powder
- 2 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- 2 cups water or vegetable stock
- Fresh coriander leaves finely chopped
- Lime juice to taste
Instructions
- Rinse the rice thoroughly and soak in cold water for at least 20 minutes.
- Then drain the water completely and set it aside.
- Heat oil in a pan, add chopped jalapeno and ginger. Saute for a few seconds.
- Add chopped celery and continue cooking for a minute. Then add chopped bell peppers, mix well and cook for another minute.
- Add corn kernels and kidney beans, mix well.
- Then add tomato puree, Mexican hot sauce, tomato ketchup, red chili powder, cumin powder, dried oregano, salt, and freshly ground black pepper.
- Stir everything well and cook the mixture on medium-high heat for 3-4 minutes.
- Then add soaked and drained rice. Gently stir and cook it for a minute.
- Now add water or vegetable stock and stir gently. Taste the water and adjust the salt or other seasonings if needed.
- Lower the heat, cover the pan with a lid, and cook until the rice is thoroughly cooked.
- Cooking the rice may take about 12-15 minutes, depending on the type of rice. After 5 minutes of cooking, open the lid and gently stir the rice to ensure they are not sticking to the pan.
- Once the rice is cooked, turn off the heat, keep the pan covered and let it sit for five minutes.
- After five minutes, open the lid and fluff up the rice using a fork.
- Add chopped coriander leaves, squeeze some lime juice, gently mix and transfer Mexican rice into a serving bowl or plate.
Serving Suggestions
- Serve Mexican Rice as a main dish or side dish.
- You can serve Mexican Rice with tomato salsa or tortilla chips.
- Top the rice with grated cheese if you prefer.
- Serve this rice as a side dish with a quesadilla.
- Pair Mexican Rice with your favorite salad.
- I like to have Mexican Rice with plain yogurt; this sounds typical Indian style, but it's delicious.
Notes
- To cut down the heat, remove the seeds from the jalapeno pepper. Or skip adding hot sauce or red chili powder. In contrast, for the spicier version, add more jalapeno pepper or red chili powder.
- I have used Basmati rice to make Mexican rice, but you can also use long grain rice.
- The cooking time of rice may vary depending on the type of rice.
- Add more vegetables of your choice to Mexican rice, like chopped cabbage or carrots. Fresh or frozen peas can also go well with this recipe.
- If water is completely absorbed, but the rice is not cooked yet, add more water as required.
- Adding Mexican hot sauce is optional, but you can also add another hot sauce instead of Mexican.
- Instead of cooked kidney beans, you can also add cooked black beans.
- Adjust the spices and seasonings as per your preferences.
- Readers often show their concern about tomato ketchup having onion and garlic. But I always use the tomato ketchup marked with no onion no garlic. Also, the Mexican hot sauce I have used is without onion and garlic.
Thanks for coming! Let me know what you think.