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One Pot Mexican Rice

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When I was younger I LIVED off of boxed mexican rice. I loved the tang, the flavor and the comforting feeling of a big bowl of rice topped off with some cheese and sour cream- it was perfection! Of course as I spent more and more time in the kitchen, I played around with a ton of homemade versions and started to ditch the boxed stuff- especially because the homemade version wasn’t all that difficult.

I like to make this rice when I’m serving something simple for dinner like tacos or quesadillas- it just kind of evens the meal out and makes it a little more wholesome! I ate this for three days after I made it and it tastes so good with a little cheese sprinkled on top, so indulge a little! You can also add in other ingredients like black beans if you like or some more peppers. I kind of just work with what I have and it always turns out great!

Hope you guys enjoy this! ?

One Pot Mexican Rice

One Pot Mexican Rice

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SERVES: 4 servings
PREP TIME: 10 mins
COOK TIME: 20 mins
TIME: 30 mins
The Chutney Life

Ingredients


  • 2 tbsp oil

  • 2 serrano peppers, finely small

  • 1 small yellow or white onion, diced small

  • 1 tbsp tomato paste

  • 2 tsp garlic, grated

  • 2 tbsp taco seasoning

  • 1.5 tsp salt

  • 1 tsp cumin powder

  • 1 cup uncooked Basmati rice, rinsed and drained

  • 1/4 cup corn

  • 1/4 cup cilantro, finely chopped

  • 1/4 cup sliced scallions

  • 2 1/3 cup water


*For less spice, omit serrano peppers or use less.

Directions

  1. Heat oil in a large skillet over medium heat. Add the serrano peppers and onions and cook for 2-3 minutes until the onions are translucent. Add the garlic, tomato paste, taco seasoning, cumin powder, and salt and stir for about 1 minute until the garlic is fragrant. Add the rice, stir to coat with all of the seasonings, toast the rice for about 2 minutes and then increase the heat to high and add the water.
  2. Bring to a boil, then place a lid on the pot, reduce heat to low and let the rice cook covered and undisturbed for about 15 minutes. Remove the lid from the pot, add the scallions, cilantro and corn and gently fluff the rice and mix. Serve warm.
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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We enjoy your recipes. I have a couple of questions. When do I add the cilantro? How much onion? Thank you!!!!

Hi,
Can I just use water to cook the rice and not vegetable broth? I need to buy the vegetable broth.

What was the size of your can of chicken or veg stock? My problem with rice is always the rice to liquid ratio so I just wanted exact amounts..thanks!

Hi! Excited to use this but I see onions aren’t in the ingredients list? However you’re saying to cook onions…… can you fix that?

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