It’s so flavorful, I was eating it right out of the pan while making the Jackfruit Flautas. The combination of the Flautas with the Mexican Rice and that crazy-good Sweet Corn Sauce…you simply must give it a try!
Start by rinsing and soaking basmati rice for 20 minutes. You’ll see the water get cloudy and you’ll want to rinse it for a few minutes after soaking. Drain and set aside.
Next, I dice the red onion and saute it for a few minutes in a small amount of oil. Red onion, at least in my opinion, has a bit more texture to it and I like to give the cooking process a head start before proceeding.
I add frozen corn (fresh is great if you have it). Saute for just a minute or two and then add your drained rice. I like to saute the rice for at least three minutes or until most of the moisture has absorbed. Add chopped garlic and your spices, stirring until well incorporated.
I do something a bit different than most when it comes to the tomatoes. I like to take a can of diced (or petite diced) tomatoes, add half to the pan and puree the other half. I like the texture of the diced tomatoes and of course, it’s that puree that tints our rice a beautiful red color. Add to the rice along with the vegetable broth.
Use the most rich and flavorful broth you can find. It really makes a difference. Cover the pan and cook for 10-12 minutes. Stir, lower heat, cover again and cook for another 10-12 minutes OR until the rice is tender. You definitely don’t want under cooked rice.
Remove the rice from the heat, but keep the pan covered for another 10-12 minutes. Fluff with a fork, garnish with parsley (or cilantro) and a squeeze of fresh lime juice.
Serve as a main dish, or as a side with our Jackfruit Flautas with Sweet Corn and Green Chile Sauce. It’s SO good!
Did you make this Mexican Rice Recipe? Let me know what you thought in the comments section below.
Mexican Rice Recipe
Mexican Rice Recipe
- 1 c Basmati Rice rinsed, soaked and rinsed again
- 1 tsp Oil of your choosing
- 1/4 c Red Onion diced
- 1 tsp Garlic minced
- 1/4 c Corn
- 1 can Diced Tomatoes puree 1/2 and add the other half to the pan
- 1-1/2 c Vegetable Broth
- 2 tbsp Parsley (or Cilantro) chopped
- Salt & Pepper to taste
- Cumin, Cayenne and/or Chili Powder optional, to taste
Rinse and soak the rice for 20 minutes. Drain and rinse well. Set aside.
Add a small amount of oil to a pan over medium-high heat and saute the onion for a few minutes.
Add the chopped garlic, cook for a minute then add the corn, cooking for another 2-3 minutes.
Add the soaked rice to the pan and saute for about 3 minutes.
Using a can of diced tomatoes, pour half in with the rice mixture. Puree the remaining tomatoes in a food processor. Add to the pan. Lower the heat to medium at this point.
Season to taste. I give a lot of different flavor options in the recipe. I personally don't love cilantro, so I use parsley. You can use any seasonings you'd like and make it as mild (or spicy) as you can handle!
Cover the pan and cook for 10-12 minutes. Stir, lower heat, replace cover and cook for another 10 minutes or until the rice is tender and done. Keep covered for another 10 minutes off of the heat. Fluff with a fork.
Serve as a main dish or a side with our Jackfruit Flautas.