Spicy Mexican Rice Recipe

Spicy Mexican Rice Recipe

I love Mexican Rice. It is flavourful and not very hot. It has a pleasant tomato taste with a chilli kick from jalapenos or any other hot chillies that you wish to use. You can easily make it in the rice cooker as I do or do it in a pan. Serve it with steak — chicken or fish or some sauteed prawns and some grilled veggies on the side. Not in the mood for that, just have it as a one-pot meal. It tastes good in your lunchbox too. Made with few simple ingredients you will fall in love with this recipe.

Mexican Rice

Spicy Mexican Rice Recipe
Prep time
Cook time
Total time
A delicious rice dish that is flavoursome and really versatile. I love to make it often for weekend lunch or dinner.
Recipe type: One-pot meal
Cuisine: Mexican
Serves: 4
  • 2 cups rice (I use sona masoori)
  • 2-3 green chillies (or jalapenos)
  • 4-5 garlic cloves
  • 1 onion chopped
  • 500 gms. tomatoes
  • a large bunch of coriander leaves chopped
  • 3-4 tbsp. olive oil
  • 2 cups chicken stock (optional)
  • 1 tbsp. lemon juice
  • 1 cup corn kernels (or chopped peppers)
  • Salt to taste
  1. Toast rice in olive oil on low flame for about 8-10 minutes till it is golden brown. Make sure you don't do it too vigourously. This keeps the rice nice and separate once cooked.
  2. In a blender, blend together onion, garlic, chillies and tomatoes. Add chicken stock (or seafood stock or water) to this blended mix. Bring it to a boil.
  3. Add this hot mixture to toasted rice in a deep pan or rice cooker. Add in the corn kernels. Add salt.
  4. Lower the heat and cover. Cook for about 15 minutes till the rice is well cooked but not mushy.
  5. Serve hot after adding lemon juice, garnishing with chopped coriander leaves and fluffing the rice a bit using a fork.
  6. Mexican rice is ready to serve.
Don't use basmati for this recipe. A thicker grain is better.

You can add any vegetable you like to this dish though corn does taste the best.

You can reduce or increase the quantity of chillies depending upon taste.

You could use vegetable oil instead of olive oil as well.

If you are in a rush, you could do away with toasting though that does make the grains fluffier.

This simple recipe of Mexican rice will become a hit at your home. It does not take long to cook or much prep. So what are you waiting for? Do try this recipe.

Do tag #rachnacooks if you make this and share pictures. I would love to know if you tried out this easy recipe.

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7 thoughts on “Spicy Mexican Rice Recipe

  1. That looks very tasty. Any rice dish has my vote usually because it’s easy to make and put together especially in a hurry. 😉 Yes you know my ‘fondness’ for cooking.

    I do think I shall try this with sweet corn and capsicum. Soon. (After that garlic potatoes recipe though) 😉

  2. The image in this post made me wish if the dish can come out live for me to eat. It looks tempting. But my fate. It is not a vegetarian dish and sona masoori rice is not available here. Everywhere I see there is only basmati rice available.

    1. I love how the pic came out too. 😊 This one was veggie actually. I used water and not chicken stock for this. And you can use any short grained rice. Did you check Indian groceries? Otherwise try with basmati. 😊 It’s simple. You will like it.

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