Mexican Rice, Spanish Rice

Mexican Rice

Mexican rice can easily be made at home.  This Mexican rice comes together so easily and quickly using few ingredients. You can serve it alongside some tacos or enchiladas. Today I have also tried this rice as a filling for Bell Peppers.

Serves: 2 to 3
Prep time: 10 minutes
Total time: 30 minutes

1 cup long grain rice soaked
¾ cup corn kernels boiled or frozen
4 medium tomatoes
2 medium onions cubed
1 teaspoon garlic chopped
1 tablespoon coriander chopped (cilantro)
1 teaspoon oregano
½ teaspoon cumin powder
½ teaspoon chilli flakes
Salt to taste
2 teaspoon oil


  • Blanch the tomatoes, peel, chop fine or blend coarsely. Reserve the water for later use. Keep aside.
  • Drain the rice and keep.
  • Heat oil in a pan, add garlic and onion, sauté till translucent.
  • Add the corn kernels, chilli flakes, oregano, cumin and sauté for 1 minute.
  • Add the rice, and salt and sauté for 2 minutes till rice is well glazed.
  • Stir in the chopped tomatoes and sauté for 2 minutes.
  • Now add 2 cups of water (use the water of the blanched tomatoes).
  • Cover the rice and cook by stirring ones in between.
  • Stir in  the coriander before serving.
  • Serve with a spring of coriander or fresh oregano.

Notes:  You can use green peas along with corn kernels. Add the chopped coriander just before serving, to retain the colour and the freshness.



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