Mexican rice was a game changer for me and I’m sure it will be for you. I started making Mexican rice when I wanted to add some more flavour to burritos/tacos and Mexican bowls instead of using plain rice or rice just cooked with garlic. Now its one of my go to ‘I’m feeling lazy, have limited ingredients, pantry throw together meal.’ Add some black beans and we’ve got ourselves a very hearty and nutritious meal.
Why is this Mexican Rice so good?
It’s packed full of Mexican flavours we all know and love – tomato, lime, cumin, chilli, garlic, coriander and comes together super quick in one pot using pantry ingredients (20 minutes start to finish). You can even throw in some veggies like corn, carrot or peas if you’re feeling extra adventurous. The real secret to why its so good though is toasting the rice with the spices before simmering. Not only does it add a nutty depth of flavour and infuses the flavours into the rice but it also produces more fluffy, and very evenly cooked rice.
If you try this recipe, please let me know! Leave a comment, rate it, or tag me on Instagram (@tillyeats). I love seeing what you create!
More Mexican Recipes:
Homemade Flour Tortillas – 5 basic ingredients is all it takes to make homemade flour tortillas.
Black Bean Enchiladas – Vegetarian Enchiladas smothered in the best homemade sauce
Breakfast Quesadilla – Sweet potato, black beans and veggies cooked together, stuffed inside a quesadilla and topped with fried egg, guacamole and tomato salsa.
Mexican rice makes for the best side dish. Packed full of flavour, quick to make and uses minimal ingredients
- 1 tbsp olive oil
- 1 brown onion
- 3 cloves garlic
- 1 cup rice
- 1 jalapeno sub 1/2 tsp chilli flakes
- 1 tsp cumin
- 1 can diced tomatoes
- 1 lime
- 1 cup water or stock
- salt and pepper
- coriander to serve
Heat olive oil in a medium sized saucepan. Add onion and cook until translucent. Add garlic and cook for a further 2 minutes, add in rice and cook until toasted around 2 minutes.
Stir in chilli, cumin, salt and pepper. Toast for another 30 seconds then add chopped tomatoes, lime juice/zest and water/stock.
Bring to boil, cover and reduce to a simmer and let cook until rice is cooked through 12-16 minutes. Garnish with coriander
Calories are only a rough estimate, calculated online and may vary depending on products used.
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