Mexican Rice

Mexican Rice Recipe

Mexican Rice Recipe
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 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 rice along with the vegetable broth.  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.