This easy Mexican rice recipe is packed with flavour and perfect for any meal. Ready in just 35 minutes, it's an ideal side dish for busy weeknights. Add chicken or beef to turn it into a satisfying dinner.
You'll also love my easy fried rice, this prawn rice, my Jamaican-style peas and rice, and this easy pilau rice.
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⭐️ Why this recipe works
- Texture Variety: Using a mix of vegetables like courgette, carrots, and peas adds a satisfying variety of textures to the dish.
- Easy Preparation: This recipe uses common pantry staples and can be prepared in one skillet, making it a convenient and minimal cleanup option.
- Versatile Serving: Mexican Rice is a versatile side that pairs well with tacos, burritos, grilled meats, or can even be enjoyed on its own.
🧾 Ingredients overview
- Olive oil: Adds richness and helps sauté the vegetables.
- Garlic: Provides a fragrant, savoury base flavour.
- Onion: Adds sweetness and depth to the dish.
- Basmati or white rice: Forms the bulk of the dish and absorbs flavors.
- Vegetable or chicken broth: Infuses the rice with additional flavor.
- Crushed tomatoes: Creates a saucy, rich base.
- Corn: Adds sweetness and texture.
- Carrot: Adds sweetness and crunch.
- Courgette (zucchini): Adds a mild flavor and additional texture.
- Frozen peas: Adds a pop of color and sweetness.
- Chili powder: Adds a mild heat and depth of flavor.
- Cumin powder: Adds a warm, earthy flavor.
- Tomato puree: Intensifies the tomato flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy One Pot Mexican Rice recipe step-by-step
- Prep the vegetables: Dice the onion, carrot, courgette, and mince the garlic.
- Sauté the onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 2 minutes until fragrant.
- Toast the rice: Add the rice to the skillet and toast in the oil for about 2 minutes, stirring frequently.
- Combine with tomatoes and broth: Stir in the tomato puree, crushed tomatoes, and broth. Bring to a simmer for about 3 minutes.
- Add vegetables and spices: Add the diced carrot, corn, courgette, and peas. Sprinkle in the chilli powder and cumin, then season with salt and pepper to taste.
- Cook the rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer until the rice is cooked through, about 13-16 minutes for basmati rice. Refer to the rice package instructions for exact cooking times.
- Rest and serve: Once the rice is cooked, remove from heat and let it stand for 10 minutes. Fluff the rice with a fork before serving. Garnish with chopped coriander and serve with tortilla chips and lime wedges.
📖 Variations
- Brown Rice: Substitute white rice with brown rice. Adjust cooking times accordingly.
- Spicier Version: Add chopped jalapeños or extra chilli powder for more heat.
- Protein Addition: Stir in cooked chicken, shrimp, or beans for added protein.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Rinsing Rice: Rinse the rice thoroughly under cold water before cooking to remove excess starch and prevent it from becoming sticky.
- Acid Balance: Adding a squeeze of lime juice before serving brightens the flavors and adds a refreshing contrast.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled Mexican rice in an airtight container in the fridge for up to 4 days.
- Freezer: Place the cooled rice in a freezer-safe bag or container for longer storage and freeze for up to 3 months. *The texture of the vegetables will change slightly once defrosted.
- Reheat: To reheat, sprinkle a little water over the rice and microwave it on medium power until warmed through, or reheat it in a skillet over medium heat with a splash of broth or water.
❓Recipe FAQ's
Yes, you can make Mexican rice in an Instant Pot. Sauté the vegetables and rice using the sauté function, then add the remaining ingredients and cook on high pressure for 4-6 minutes, followed by a natural release.
If you don't have broth, you can use water, though the flavour may be less rich.
Yes, you can make Mexican rice ahead of time and store it in the fridge for up to 3 days. Reheat it with a splash of water or broth to keep it moist.
Long-grain rice, such as basmati or jasmine, is preferred for its light and fluffy texture, but regular white rice can also be used.
To achieve a smoky flavour, you can add a small amount of smoked paprika or chipotle powder.
Looking for other easy rice recipes like this? Try these:
If you tried this Easy One Pot Mexican Rice please let me know in the comments below, and please leave a star rating while you're there!
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One Pot Mexican Rice Recipe
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, diced
- 250 g (1 ½ cups) basmati or white rice
- 750 ml (3 cups) vegetable or chicken broth, or water
- 400 g (14 oz) tin crushed tomatoes
- 250 g (1 ½ cups) corn, tinned, fresh, or frozen
- 1 large carrot, diced
- 1 courgette (zucchini), diced
- 75 g (½ cup) frozen peas
- ½ teaspoon chili powder
- 1 teaspoon cumin powder
- 1 tablespoon tomato puree
For serving:
- Chopped coriander
- Tortilla chips
- Lime wedges
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 2 minutes until fragrant.
- Add the rice to the skillet and toast in the oil for about 2 minutes, stirring frequently.
- Stir in the tomato puree, crushed tomatoes, and broth. Bring to a simmer for about 3 minutes.
- Add the diced carrot, corn, courgette, and peas. Sprinkle in the chili powder and cumin, then season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer until the rice is cooked through, about 13-16 minutes for basmati rice. Refer to the rice package instructions for exact cooking times.
- Once the rice is cooked, remove from heat and let it stand for 10 minutes. Fluff the rice with a fork before serving.
- Garnish with chopped coriander and serve with tortilla chips and lime wedges.
Notes
- Cooking the Rice: If using brown rice, adjust the cooking time accordingly as it usually takes longer to cook than white rice and may require additional water.
- Leftover Rice: Cool the rice completely before storing it in an airtight container. It can be kept in the refrigerator for up to 2 days.
- Reheating: To reheat, microwave the rice on high in 30-second intervals until piping hot, or heat the stovetop in a non-stick pan until hot.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Phil
Where does the tomato purée come in? No mention in the written recipe...
Deborah Rainford
HI Phil. Sorry about that. It goes in with the tinned tomatoes and vegetables. I've added it to the recipe card and it's also in the step by step section of the blog post. 🙂
Sabiha khayum
Nice delicious
Deborah Rainford
So happy you liked this recipe. Thank you for taking the time to leave a comment and a rating. 🙂
Amy
Great recipe. Thank you!