Easy Homemade Mexican Rice

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This easy homemade Mexican rice comes together in just 30 minutes and It’s the perfect side for all your Mexican dishes.

I love Mexican food but I have had some bad Mexican rice in my time. Bland, overcooked and tasteless. Why settle for mediocre when you can have a version that is sure to delight your tastebuds. Im talking fluffy rice thats full of flavour with zesty lime, fresh coriander and veggies.

Why I love this Mexican rice

It’s so good that it doesn’t even need to be a side dish. I could happily eat this as a main and be totally satisfied. Your next meat free Monday is sorted!

The kids love it too which is always a bonus! It’s simple ingredients means that the kids are not going to drive you nuts with the fussiness. If anything just omit the coriander over the top.

I love that the dish comes together so easily in under 30 minutes!

Plus, you only need one pan. Which equals less washing up and who doesn’t love that!

I’d say It’s a winner all round!

What can you serve Mexican rice with?

• Its perfect on It’s own as a main meal. I love to serve it with lime wedges and some fresh coriander.
• I also love to serve it with a dollop of natural yoghurt and corn chips
• Mexican rice is great for stuffing your burritos or Tacos. Check out my recipe for shredded beef tacos you will be hooked!
• Alongside your enchiladas
• As part of a burrito bowl
• Anything goes really, experiment, make it your own and make it fun!

Be sure to give this a try and I bet this easy Mexican rice recipe will be your go to Mexican side dish!

Ingredients you will need for Mexican rice

• Onion and garlic: the basics but the necessities.
• Spices, ground cumin and coriander adds a lot of flavour to the rice. Not much is added but you can add a little less or a little more to suite your taste.
• Basmati rice: I like using basmati because it cooks quickly but you can also use short or long grain rice.
• Fresh coriander; both the stems and the leaves are used. I really like the freshness that coriander brings. I get that some people are not a fan though so again you can omit if coriander is not your thing.
• Red capsicum
• Can crushed tomatoes
• Vegetable stock be sure to use a good quality stock for the best results.
• Corn kernels, you can cut them off the Cobb yourself or just use can corn, drained and rinsed before adding to the rice.
• Lemon to serve; squeezing lemon juice over the rice just before serving brings so much flavour. It really transforms the rice and takes it to another level.

How to make Mexican rice

Mexican rice is so simple so don’t think that It’s not worth the effort because it totally is!!

Here is what you need to do!

Heat olive oil in a large skillet or pan.

Add the onion and garlic, and cook, stirring frequently, until onions start to soften about 3-4 minutes then add the spices and cook until fragrant. Be careful not to let the garlic burn as it will release a bitter flavour.

Add the capsicum and continue to cook for a few more minutes before adding the rice. Stir through making sure all the grains are coated in the lovely flavours.

Add crushed tomatoes, stock and corn and season with salt and pepper. bring to the boil then cover, reduce heat and simmer until rice is cooked through, about 15 minutes. Add water if it becomes too dry. You want the rice to be cooked through but be careful not to go over as it will then turn to mush. No one likes mushy rice! You want fluffy, textured rice.

Remove from heat, top with coriander and serve with lemon wedges.

Serve it alongside your favourite Mexican dish like my shredded beef tacos!!!! Or devour it on It’s own. Either way try it for yourself and let me know if you agree that this Mexican rice is a fiesta on a plate!

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xxx

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Print Recipe

5 from 1 vote

Best ever Mexican Rice

This delicious mexican rice is full of flavour and It's the perfect side for all your mexican dishes.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: Mexican

Keyword: mecixan rice, mexican, rice,, side dish

Servings: 6

Author: Marie Muccio

Ingredients

• 1 tbs olive oil
• 1 onion finely diced
• 2 cloves garlic crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 ½ cups basmati rice
• small bunch fresh coriander Leaves picked and set aside, stems finely chopped
• 1 red capsicum diced
• 400 g can crushed tomatoes
• 4 cups vegetable stock
• 400 g can corn kernels drained and rinsed
• lemon wedges to serve

Instructions

• Heat olive oil in a large skillet or pan over medium heat. Add onion and garlic and cook, stirring frequently until onions start to soften about 3-4 minutes.
• Add cumin and coriander and stir until fragrant.
• Add the rice and stir through for two minutes allowing the rice to crisp up and ensuring all the grains are coated in the oil.
• Add crushed tomatoes, stock and corn, season with salt and pepper.
• Bring to a boil, cover, reduce heat and simmer until rice is cooked through, about 15 minutes. Add water if it becomes too dry.
• Remove from heat top with coriander and lemon wedges. Serve alongside your favourite Mexican dish.

Notes

Have you made this recipe? Don’t forget to tag me in your posts @mrsfoodiemumma and use the hashtag #mrsfoodiemumma

Mexican rice is a perfect side for my shredded beef tacos 

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