Spicy Mexican Rice Recipe

by Rachna
Mexican Rice

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
Mexican Rice

Spicy Mexican Rice Recipe

Rachna Parmar
A delicious one pot Mexican rice dish that is flavoursome and really versatile. I love to make it often for weekend lunch or dinner.
5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course One pot meal
Cuisine Mexican
Servings 6 people
Calories 260 kcal
people

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • Add this hot mixture to toasted rice in a deep pan or rice cooker. Add in the corn kernels. Add salt.
  • Lower the heat and cover. Cook for about 15 minutes till the rice is well cooked but not mushy.
  • Serve hot after adding lemon juice, garnishing with chopped coriander leaves and fluffing the rice a bit using a fork.
  • Mexican rice is ready to serve.

Notes

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.

Nutrition

Nutrition Facts
Spicy Mexican Rice Recipe
Amount Per Serving (1 people)
Calories 260 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 2mg1%
Carbohydrates 48g16%
Fiber 125g521%
Protein 20g40%
Vitamin C 1409.6mg1709%
Calcium 1053mg105%
Iron 28.6mg159%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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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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Shailaja V -

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) 😉

Reply
Rachna -

Trust me, I prefer no-slog recipes too. ? Hope you like the recipe.

Reply
Megala -

Looks so beautiful & delicious !

Reply
Rachna -

Thanks Megala. ?

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the bespectacled mother -

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.

Reply
Rachna -

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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Soumya Prasad -

So easy to make and this looks so delicious! I’ll load up on the spice when I make this one 🙂

Thank you for the recipe, Rachna.

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