Easy Mexican Rice

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Vibrant, zesty, and wonderfully satisfying—Easy Mexican Rice is a one-pot wonder that brings the taste of Mexico straight to your table. Perfectly cooked basmati rice is infused with bold spices, mixed with sweet corn, kidney beans, and chopped bell peppers, creating a savory symphony of flavors and textures in every bite. The beautiful golden hue, thanks to turmeric and tomato, makes it not just delicious but a visual treat, too.

Whether you’re whipping up a quick dinner, meal prepping for the week, or preparing a festive side dish for taco night, this Easy Mexican Rice fits the bill. It’s vegetarian-friendly, customizable, and comes together with simple pantry staples. Pair it with enchiladas, grilled veggies, or enjoy it on its own for a cozy comfort meal that’s both wholesome and satisfying.

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Ingredients for Easy Mexican Rice

• 1 cup basmati rice (rinsed and soaked for 15–20 minutes)
• 1 tablespoon olive oil or butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup sweet corn (fresh or frozen)
• 1/2 cup cooked kidney beans (or canned, drained and rinsed)
• 1/2 cup diced red bell pepper
• 1/2 teaspoon cumin powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon chili powder (adjust to taste)
• Salt to taste
• 1 cup tomato puree (or 1 large tomato, blended)
• 2 cups water or vegetable broth
• Fresh cilantro for garnish
• Lime wedges (optional, for serving)

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Step 1: Prep the Rice

Begin by rinsing the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 15–20 minutes to ensure it cooks evenly and remains fluffy. Drain just before cooking.

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Step 2: Sauté the Aromatics

In a medium-sized pan or skillet, heat the olive oil or butter over medium heat. Add the chopped onions and sauté until translucent, about 2–3 minutes. Stir in the minced garlic and cook for another minute until fragrant.

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Step 3: Add the Vegetables and Spices

Toss in the diced red bell pepper, corn, and kidney beans. Sauté for a couple of minutes until the veggies are slightly tender. Then add cumin powder, paprika, turmeric, chili powder, and salt. Stir well to coat everything evenly in the spices.

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Step 4: Mix in Tomato Puree

Pour in the tomato puree and cook for 3–4 minutes, letting the mixture simmer and reduce slightly. This builds the base flavor for the rice and enhances the depth of the dish.

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Step 5: Add Rice and Liquid

Add the soaked and drained rice into the pan. Gently mix it into the tomato-veggie mixture, making sure every grain is coated. Pour in the water or vegetable broth, bring it to a boil, then reduce the heat to low.

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Step 6: Cook and Fluff

Cover the pan with a tight-fitting lid and let the rice simmer on low heat for 15–18 minutes or until the water is absorbed and the rice is tender. Avoid opening the lid too often to ensure even cooking. Once done, let it rest for 5 minutes, then fluff with a fork.

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Step 7: Garnish and Serve

Sprinkle freshly chopped cilantro over the top and serve hot with lime wedges on the side. It’s ready to enjoy as a main dish or a side to your favorite Mexican entrées.

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Storage Instructions

Easy Mexican Rice stores beautifully, making it ideal for meal prep or leftovers. Once the rice has completely cooled to room temperature, transfer it to an airtight container.

• Refrigerator: Store for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water to bring back its fluffy texture.
• Freezer: This rice freezes well for up to 2 months. Store in portioned containers or freezer bags. Thaw in the refrigerator overnight before reheating.

Avoid leaving the rice out at room temperature for extended periods to prevent bacterial growth.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: 260 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 7g
• Fiber: 4g
• Sugar: 3g
• Sodium: 330mg
• Cholesterol: 0mg

Note: Nutritional values may vary depending on exact ingredients and portion sizes.

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Frequently Asked Questions

1. Can I use brown rice instead of white?

Yes, but you’ll need to increase the cooking time and liquid. Brown rice typically takes about 35–40 minutes to cook and needs 2.5 cups of water per cup of rice.

2. Is this dish vegan?

Absolutely! As long as you use oil instead of butter and ensure the broth is vegetable-based, it’s 100% vegan.

3. What protein can I add to make it a full meal?

Grilled chicken, tofu, or even scrambled eggs go wonderfully with this rice if you want to turn it into a more protein-rich main.

4. Can I make this in a rice cooker?

Yes! After sautéing the aromatics and spices in a pan, you can transfer everything into a rice cooker and cook as you normally would.

5. Can I use canned tomatoes instead of fresh puree?

Definitely. Use canned crushed tomatoes or tomato sauce as a convenient substitute.

6. Is this recipe spicy?

It’s mildly spiced. Adjust the chili powder to your heat preference to make it more or less spicy.

7. Can I add cheese on top?

Yes! A sprinkle of shredded cheddar or a Mexican blend cheese can make it extra indulgent.

8. How do I prevent the rice from turning mushy?

Make sure to rinse the rice well, soak it before cooking, and use the correct water-to-rice ratio. Avoid over-stirring while it cooks.

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