Mexican Rice Recipe
Mexican rice is a hearty, plant-based dish that comes together in just one pan! This Mexican-Inspired Vegetable Rice is loaded with wholesome ingredients like tomatoes, bell peppers, black beans, and corn, making it a satisfying and healthy meal.
Equipment
- One Set of measuring cups
- Set of Measuring Spoons
- Cutting Boards and Knives
- Wide Pan
Ingredients
- 2 tbsp cooking oil
- 1 large clove garlic roughly chopped
- 2 cups fresh tomatoes canned are fine, too
- ½ cup green bell pepper roughly chopped
- 1 cup sweet corn fresh or frozen
- 1 medium onion roughly chopped
- ½ medium jalapeño seeds and veins removed
- 1 tsp paprika powder optional
- ½ tsp cumin powder optional
- 1 teaspoon salt
- 2 cups vegetable stock or water
- 1 cup long-grain white rice
Instructions
- Wash and rinse rice and set aside
- Heat the oil in a pan over medium heat. Add the onions and garlic
- Sauté until the onions turn translucent.
- Add the tomatoes, bell pepper, corn, jalapeño, and salt. Stir to combine.
- Add rinsed rice.
- Pour in the vegetable stock or water , and top with paprika and ground cumin. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 10-15 minutes, or until the rice is fully cooked and the liquid is absorbed.
- Fluff with a fork and serve warm.
Notes
- Always rinse the rice to remove excess starch and prevent it from becoming sticky.
- If using canned tomatoes, choose ones without added salt to control sodium levels.
- Adjust the spice level by adding more or less jalapeño.
- Let the rice rest for a few minutes after cooking for the best texture.