Mexican rice

Mexican Rice, also known as Spanish Rice, is a flavorful and easy-to-make dish that serves as a versatile side or a main meal. Traditionally made with brown rice and cooked in chicken broth, this recipe brings a twist by using fragrant basmati rice and skipping the chicken broth to make it vegetarian-friendly. You can also use vegetable broth to enhance the flavor further.

What makes Mexican rice unique is its bold flavors, thanks to ingredients like tomatoes, garlic, onions, and spices like cumin and paprika. The rice is often sautéed to a light golden color before being cooked, which adds a nutty aroma and a lovely texture to the dish.

This recipe is my take on the classic Mexican rice, keeping the authentic flavors intact while making minor tweaks for convenience and dietary preferences. It’s a perfect side dish for tacos, enchiladas, or burritos and works just as well as a stand-alone meal.

Tips for Making Perfect Mexican Rice

1. Rice Selection: Use basmati rice or any long-grain rice for the best results. Soak the rice for 20–30 minutes and rinse thoroughly to remove excess starch.

2. Golden Sauté: Toasting the rice in a little oil until it turns light golden enhances the flavor and ensures fluffy rice.

3. Liquid Ratio: For every cup of rice, use two cups of liquid (water, vegetable broth, or tomato puree) to ensure perfectly cooked grains.

4. Tomato Base: Use fresh tomatoes or canned tomato puree for a rich and tangy flavor. Adding a touch of tomato paste intensifies the color and taste.

5. Spices: Adjust the spice level by adding green chilies, smoked paprika, or a dash of cayenne pepper for heat.

6. Vegetable Add-Ins: Add peas, corn, or bell peppers for extra nutrition and texture.

7. Resting Time: Allow the rice to rest for 5–10 minutes after cooking to absorb flavors and achieve the perfect fluffy consistency.

Mexican Rice is a vibrant and flavorful dish that’s simple to prepare yet full of taste. Whether you’re serving it as a side with your favorite Mexican entrees or enjoying it as a standalone meal, this recipe is sure to please. The aromatic blend of spices, the tangy tomato base, and the light, fluffy rice make it a must-try for any occasion. With its vegetarian-friendly twist and easy preparation, it’s a perfect addition to your meal rotation. Pair it with guacamole, salsa, or a dollop of sour cream to complete the experience.

Ingredients

Basmati rice -1 1/2 cups cooked

Onions -2 nos chopped

Garlic- 6-8 cloves chopped fine or crushed

Capsicum -1 no chopped

Rajma (Field beans)-1/4 cup cooked

Sweet corn -1/4 cup cooked

Tomato puree / ketchup-2 tbsps

Red chilly flakes-1 -2 tsps

Oregano -1 tsp

Pepper powder -1-2 tsps

Basil leaves few

Salt to taste

Oil -1 tbsp

Method

👉Cook the basmati rice and set aside.

👉Cook the rajma (soaked overnight) set aside.

👉Boil the corn and set aside.

👉Heat oil in a kadai add chopped or crushed garlic and saute it well until the colour changes to light brown.

👉Next add the onions and saute well until its translucent.

👉Add the capsicum cook until its 3/4 th done.

👉Add the tomato puree/ ketchup cook for 2 mins.

👉Add the cooked rajma and corn .

👉Add the red chilly flakes,oregano,pepper powder,salt mix well.

👉Finally add the cooked basmati rice and combine everything well and cook for 2-4 mins.

👉Garnish with basil leaves serve hot.

Note-

✍️If you don't have red chillies flakes grind some red chillies in mixie coarsely and use it.
✍️Oregano is easily available in all super markets but if you don't have it you can avoid it .
✍️Even dried basil leaves are available in the market you can use that too for extra flavour.

Preparation time -30 mins

Serves -4-6