Mexican Rice Recipe | Easy One Pot Meal | How To Make Mexican Rice | Kanak's Kitchen

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Soak 1.5 cups of long-grain rice for half an hour and set aside.

In a pan or wok, add 2 tablespoons of oil (or butter for extra flavor).

Add 1 tablespoon of finely chopped garlic and cook for about 1 minute until lightly fried and golden brown.

Add 2 medium-sized chopped onions and cook for 2-3 minutes until slightly soft, avoiding browning.

Strain the soaked rice and add it to the pan, sautéing for 1-2 minutes without adding water.

Add in chopped capsicum (bell peppers) and 0.5 cup of frozen green peas, mixing well.

Pour in 0.5 cup of tomato puree and mix.

Add salt, black pepper, 0.5 teaspoon cumin powder, 0.5 teaspoon red chili powder, 1 teaspoon red chili flakes, 1 teaspoon oregano, and 1-2 tablespoons of tomato sauce, mixing everything well.

Add 2.5 cups of water to the mixture and bring it to a boil, then cook on medium heat for 3-4 minutes without covering.

Once the water is reduced and the rice is half done, add in boiled corn, 0.5 cup of pre-boiled kidney beans, spring onions, green chilies, and fresh coriander, mixing gently.

Cover the pan and cook on low flame for 4-5 minutes, checking after 2 minutes and adding a little water if needed.

After 6 minutes, remove the lid to check; the water should be evaporated, and the rice should be fluffy and colorful, with vegetables still having some bite.

Switch off the flame and serve hot, optionally garnishing with more greens, sour cream, or grated cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary