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Mexican Rice

Mexican Rice

Mexican Rice

When I first came to the United States, one of the first cuisines I was introduced to was Mexican. I really enjoyed it then just as much as I enjoy it now. My first experience with Mexican cuisine was a little mom and pop restaurant that really made an extra effort and catered to our vegetarian preference. I decided to try out a recipe for a Mexican rice which is typically served as a side dish with Mexican meals. I especially enjoy this rice with cheese enchiladas and refried beans. Enjoy!
5 from 2 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main Course
Cuisine Mexican
Servings 4 people


  • 1 cup long grain rice you can use any long grain rice
  • 3 Tbsp oil
  • 1 14 oz can tomatoes chopped
  • 1 cup corn kernels I am using frozen corn
  • 1 cup green bell pepper cut in small pieces
  • 1 tsp cumin seeds ground, jeera
  • 1 tsp salt
  • 1 Tbsp jalapeno pepper finely chopped
  • 2 cups of water
  • 1/4 cup cilantro finely chopped hara dhania
  • 2 Tbsp lime juice I prefer lime juice but lemon juice will work


  • Wash the rice and drain the water and pat dry.
  • In a frying pan heat the oil over medium high heat, when oil is moderately hot add the rice and stir fry for about 4-5 minutes till rice is lightly toasted.
  • Add vegetables, corn bell pepper and jalapeno pepper sauté, stirring frequently for about 2 minutes.
  • Add cumin powder, salt and tomato sauté, stirring frequently for about 3-4 minutes. Until most of the moisture from tomatoes has evaporated.
  • Add water stir and bring it to boil, lower the heat to low. Cover the pan and let it cook for about 10 minutes, or until all the water has evaporated. Uncover the pan let it sit for about 2-3 minutes without stirring.
  • Add cilantro and lime juice and fluff the rice gently. Rice is ready to serve.
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16 thoughts on “Mexican Rice

  1. Hi Manjula ji, thanks for sharing this recipe. My sons loves mexican rice!
    But i don’t have canned tomatoes, can I use regular tomatoes instead?
    If yes, how much quantity should I use? and can i use it as is or it needs different prep method? Thanks

  2. Hi Aunty,
    As always your recipes are delicious and yummy. I always get compliments because of you. Thank you for showing and teaching how simple it is to cook any type of cuisine. Can you share your recipe of refried beans. It will be helpful as my don’t enjoy can refried beans. Thank you.

  3. Hi aunty…. your recipes are always so easy to cook and they come out so tasty and it was the same with the Mexican rice too…. simply yummy….my family loved it. Can you please post some Indian Chinese recipes too as my daughter loves to eat Chinese food.

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