Click here to watch me prepare this recipe.

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! 🙂


1 vote


One Pot Mexican Rice




Yield 4 Servings


1 cup uncooked Basmati rice, rinsed and drained

2 tbsp oil

2 tbsp taco seasoning

1 tsp salt

2 serrano peppers, finely small

1 tsp cumin powder

1 tbsp tomato paste

1/4 cup corn

1/4 cup cilantro, finely chopped

1/4 cup sliced scallions

2 tsp garlic, grated

2 1/3 cup water

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


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.