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One Pot Mexican Rice Recipe

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3.8 from 60 reviews

This One Pot Mexican Rice Recipe is a flavorful, easy-to-make dish combining aromatic spices, fresh vegetables, and tender rice all cooked together in a single skillet for a convenient and delicious meal inspired by Mexican cuisine. Perfect as a main dish or side, it features a vibrant blend of chili and cumin, fresh lime, and crisp tortilla chips for added texture.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 1 onion (diced)
  • 250 g basmati or white rice
  • 750 ml vegetable or chicken broth (or water)
  • 400 g tin crushed tomatoes
  • 1 tablespoon tomato puree

Vegetables

  • 250 g corn (tinned, fresh, or frozen)
  • 1 large carrot (diced)
  • 1 courgette (zucchini) (diced)
  • 75 g frozen peas

Seasonings and Garnish

  • ½ teaspoon chili powder
  • 1 teaspoon cumin powder
  • Salt and pepper, to taste
  • Chopped coriander
  • Tortilla chips
  • Lime wedges

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent. Then add the minced garlic and cook for another 2 minutes until fragrant.
  2. Toast Rice: Add the basmati or white rice to the skillet and toast it in the oil for about 2 minutes, stirring frequently to prevent sticking and to lightly coat the grains with oil and flavor.
  3. Add Tomato and Broth: Stir in the tomato puree, crushed tomatoes, and vegetable or chicken broth. Bring the mixture to a gentle simmer and let it cook for about 3 minutes to blend the flavors.
  4. Add Vegetables and Spices: Incorporate the diced carrot, corn, courgette, and frozen peas into the skillet. Sprinkle in the chili powder and cumin powder, then season with salt and pepper according to your taste preferences.
  5. Simmer Rice: Increase the heat to bring the mixture to a boil. Then reduce heat to low, cover the skillet with a lid, and let it simmer gently for 13-16 minutes until the rice is fully cooked and has absorbed the liquid. For best results, follow the cooking time recommended on your rice package.
  6. Rest and Fluff: Remove the skillet from heat and allow the rice to stand covered for 10 minutes. After resting, fluff the rice gently with a fork to separate the grains and distribute the vegetables evenly.
  7. Garnish and Serve: Garnish the cooked Mexican rice with freshly chopped coriander. Serve hot accompanied by crunchy tortilla chips and tangy lime wedges for squeezing over the top.

Notes

  • This dish can be made vegetarian or vegan by using vegetable broth instead of chicken broth.
  • You can adjust the chili powder to suit your preferred spice level.
  • For extra protein, consider adding black beans or cooked chicken.
  • If using frozen vegetables, no need to thaw before adding; they will cook through during simmering.
  • Make sure to keep the skillet covered during simmering to ensure even cooking and avoid burning.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/one-pot-mexican-rice-recipe/