Mexican Rice Recipe
Make Mexican Rice Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice Preparation
Flavor Base
Vegetables
Finishing Touches
Method
Cooking Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the long-grain white rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed.
- 3
Preparing Flavor Base
- 4
Sauté Onions and Garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add minced garlic and sauté for another minute until fragrant.
- 5
Add Tomato Paste and Spices
Stir in the tomato paste, cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes, allowing the mixture to thicken slightly and the flavors to meld.
Combining Ingredients
- 6
Incorporate Vegetables
Add the diced bell pepper, frozen peas, and corn kernels to the skillet. Stir well and cook for an additional 5-7 minutes until the vegetables are heated through.
- 7
Combine with Rice
Add the cooked rice to the skillet, mixing thoroughly with the vegetable and spice mixture. Cook for another 2-3 minutes until everything is well combined and heated through.
Finishing Touches
- 8
- 9
Serve
Serve the Mexican rice warm, garnished with lime wedges on the side for squeezing over the top.