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

One Pot Mexican Rice Recipe

This one-pot Mexican rice is an amazing restaurant-worthy dinner that's ready in only 30 minutes. It's vegetarian, but feel free to add chicken or prawns or serve it alongside tacos or fajitas or just have it as a meal in itself. And of course, all ingredients are from Aldi UK making it totally budget-friendly!
 
4.75 from 4 votes
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Course: One Pot
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings
Author: Deborah Rainford

Ingredients

  • 2 tablespoons (2 tablespoons) olive oil
  • 4 cloves (4 cloves) garlic, minced
  • 1 (1) onion, diced
  • 250 g (1 2/7 cups) basmati or white rice
  • 750 ml (3 cups) vegetable or chicken broth, or water
  • 1 x 400g (1) tin crushed tomatoes
  • 250 g (1 ½ cups) corn, tinned or fresh or frozen
  • 1 (1) large carrot, diced
  • 1 (1) courgette, diced
  • 75 g (2 ⅔ oz) cup frozen peas
  • ½ teaspoon (½ teaspoon) chilli powder
  • 1 teaspoon (1 teaspoon) cumin powder
  • 1 tablespoon (1 tablespoon) tomato puree
  • For serving
  • Chopped coriander
  • Tortilla chips for serving
  • Lime wedges

Instructions

  • Heat oil in a skillet and add the onion. Sautee for 2-3 minutes until the onions are translucent and then add in the garlic. Cook for another 2 minutes until the garlic is fragrant. Add in the rice and toast in the oil for about 2 minutes.
  • Stir in the tomato puree, tomatoes and broth. Bring to a simmer for about 3 minutes. Stir in the carrots, corn, courgette and peas. Add in the chilli powder and cumin. Season with salt and pepper.
  • Bring to a boil, reduce heat, cover and continue to simmer until the rice is cooked. If using basmati, this should take about 13-16 minutes, but check the package instructions.
  • Once the rice is cooked, leave it to stand for 10 minutes, before fluffing with a fork. Scatter the chopped coriander over top and serve with tortilla chips if required.

Notes

  1. Cooking the rice- if you’re using brown rice, be sure to check the cooking time and adjust accordingly. It can often take longer than white rice and may require a top-up of water as it can absorb more too.
  2. Leftover rice- Cool the rice completely and store in an airtight container with a lid. Store in the fridge for up to 2 days. No longer.
  3. To reheat- Microwave on high in 30-second intervals until rice is piping hot. Or on the stovetop, simply heat 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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