Description
Looking for a quick dinner or an easy side dish for your next taco night? This Easy Mexican Rice recipe is your go-to answer. With its bright flavors, vibrant colors, and satisfying texture, this rice dish is more than just a side—it can easily stand alone as a delicious vegetarian main. Made with fluffy basmati rice, a medley of vegetables, and a rich tomato base spiced with cumin, paprika, and garlic, it’s a flavorful and comforting option for busy weeknights or festive family meals. Whether you’re searching for healthy snack ideas, quick meal prep solutions, or bold food ideas with global inspiration, this recipe has you covered. One bite of this spicy, savory rice and you’ll be hooked.
Ingredients
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)
Instructions
- Rinse and soak the rice for 15–20 minutes, then drain.
- Heat oil or butter in a skillet. Sauté chopped onion until translucent.
- Add minced garlic and cook until fragrant.
- Stir in corn, beans, and bell pepper. Cook for a couple of minutes.
- Add cumin, paprika, turmeric, chili powder, and salt. Mix well.
- Pour in tomato puree and simmer for 3–4 minutes.
- Add the drained rice and mix to coat with the tomato and spice mixture.
- Pour in water or broth. Bring to a boil, then reduce heat to low.
- Cover and simmer for 15–18 minutes until rice is cooked and liquid absorbed.
- Let rest for 5 minutes. Fluff with a fork, garnish with cilantro, and serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish