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Mexican Rice

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Friday night is Mexican night in my house -- the kids just love rice and black beans, loaded nachos and Quinoa Black Bean Enchiladas. This Traditional Mexican Rice dish with a little Chili Lime Margarita and a movie with the family is the perfect Friday night for me!
Servings: 6
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour


  • 1 cup basmati rice
  • 2 teaspoons olive oil
  • 1 small red onion, (chopped)
  • 1/2 jalapeno pepper, (seeded, chopped)
  • 2 garlic cloves, (chopped)
  • 3 tablespoons yellow corn
  • 1/4 teaspoon cumin powder
  • 1 cup crushed tomatoes
  • 1 1/2 cups vegetable broth
  • 1 lime
  • 1 tablespoon cilantro, (chopped)
  • Salt, (to taste)
  • Black pepper, (to taste)


  • Rinse and soak rice in water for 15-20 minutes, then drain and set aside.
  • Heat olive oil in pan on medium heat. 
  • Add chopped red onion and cook for 1 minute, then add chopped jalapeno and cook for 1 more minute.
  • Add chopped garlic and cook for another minute.
  • Add yellow corn and mix, then add cumin powder, salt, and pepper, and mix well. 
  • Add soaked rice to the pan and saute for 2-3 minutes.
  • Add crushed tomatoes and vegetable broth or water and mix, lowering the heat to medium.
  • Cover the pan and cook for 10 minutes. 
  • After 10 minutes, lower the heat, cover, and cook until rice is soft and done (about 15-20 minutes).
  • Switch off the flame and leave the rice covered. 
  • Remove cover after 10-15 minutes, fluff with a fork, and add cilantro and lime juice.