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

2 tbsp oil

3 tbsp taco seasoning

2 serrano peppers diced small

1 tsp cumin powder

2 tsp chili powder

1 tbsp tomato paste

1/4 cup corn

1/4 cup cilantro

1/4 cup sliced scallions

4 garlic cloves minced

1 14.5 oz can chicken or vegetable broth

1/2 cup water

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


1.Heat oil in a large skillet over medium heat. Add onion, serrano peppers, garlic and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

2. Add in rice and cook for 2-3 minutes, to slightly toast rice.

3.Stir in tomato paste, vegetable or chicken broth, water, taco seasoning, cumin powder, chili powder, corn and salt. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. (Try not to disturb rice-but start checking at the 13 minute mark- if it looks dry or is starting to stick- add splash of water as needed and continue to cook).

4. Stir in Scallions, top with cheese (optional) and serve hot!