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One pot Mexican rice in a skillet with avocado and tortilla chips.

One Pot Mexican Rice Recipe

This delicious Mexican rice is a perfect side dish for any meal. It's packed with vegetables, easy to make, and perfect for meal prepping. This recipe is sure to become a family favourite.
4.75 from 4 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Deborah Rainford

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

Calories: 410kcal | Carbohydrates: 75g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 777mg | Potassium: 515mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3457IU | Vitamin C: 24mg | Calcium: 55mg | Iron: 2mg
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