Mexican Rice is a colourful and flavourful rice dish made with long grain rice, mixed vegetables, kidney beans, and aromatic spices, all cooked together in vegetable stock. Finished with fresh lemon juice, coriander, and spring onions, this easy one-pot meal is perfect as a main course or served alongside Mexican salsa, nachos, or grilled dishes.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 25 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 cup Long grain rice, washed and soaked
- 2 tablespoons Vegetable oil
- 1 tablespoon Butter
- 4 cloves Garlic, finely chopped
- 1 medium Onion, finely chopped
- 2 tablespoons Tomato purée
- 2 tablespoons Tomato ketchup
- 0.5 teaspoon Salt, or to taste
- 1 teaspoon Coriander powder
- 0.5 teaspoon Crushed black pepper
- 1 teaspoon Cumin seeds
- 1 teaspoon Chilli flakes
- 1 teaspoon Chilli powder
- 1 tablespoon Dried oregano
- 0.5 cup Sweetcorn
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 2 whole Green chillies, sliced
- 0.5 cup Frozen peas
- 0.5 cup Cooked kidney beans, drained
- 1.5 cups Hot vegetable stock
- 2 tablespoons Spring onions, sliced
- 2 tablespoons Fresh coriander, chopped
- 0.5 medium Lemon, juiced
For Dressing
Nutritional Information
-
Calories
395 kcal -
Fat
11 g -
Carbohydrates
64 g -
Protein
10 g -
Fiber
7 g -
Sugar
8 g -
Sodium
510 mg
Procedure
-
5 minutesMark As Complete
Sauté the Aromatics
Heat the vegetable oil and butter together in a large pan over medium heat until the butter melts. Add the chopped garlic and onion, then cook gently for a few minutes until the onions soften without browning, creating a fragrant base for the rice.
-
5 minutesMark As Complete
Build the Flavour Base
Stir in the tomato purée, tomato ketchup, salt, coriander powder, crushed black pepper, cumin seeds, chilli flakes, chilli powder, and dried oregano. Cook the mixture for a couple of minutes, stirring frequently so the spices become aromatic and coat the onions evenly.
-
3 minutesMark As Complete
Add the Rice and Vegetables
Drain the soaked rice and add it to the pan, stirring gently to coat every grain in the seasoned mixture. Mix in the sweetcorn, diced red, green, and yellow peppers, sliced green chillies, frozen peas, and kidney beans until everything is evenly distributed.
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15 minutesMark As Complete
Cook the Rice
Pour in the hot vegetable stock and bring everything to a gentle boil. Cover the pan with a lid, reduce the heat to low, and cook for 5 minutes before gently stirring once. Replace the lid and continue cooking for another 10 to 15 minutes until the rice is tender and the liquid has been fully absorbed.
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2 minutesMark As Complete
Finish and Serve
Remove the pan from the heat and gently fluff the rice with a fork. Stir through the fresh lemon juice, then garnish with sliced spring onions and chopped coriander. Serve hot with fresh Mexican salsa, tortilla chips, or nachos for a complete meal.
