Mexican Rice Recipe | Vegetarian Times Skip to main content

Mexican Rice

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.

Ingredients: 

Ingredients: 

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1 Tbs. olive oil
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1 cup instant brown rice
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1 cup frozen corn
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1 cup frozen peas
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8 green onions, chopped (½ cup)
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3 cloves garlic, minced (1 Tbs.)
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1 tsp. ground cumin
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½ tsp. dried oregano
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2 Tbs. tomato paste

Instructions: 

1. Heat oil in saucepan over medium-high heat. Add rice, and sauté 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and sauté 1 minute.

2. Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.

Nutrition Information: 

Calories: 
190
Protein: 
6 g
Total Fat: 
4.5 g
Saturated Fat: 
0.5 g
Carbohydrates: 
32 g
Cholesterol: 
0 mg
Sodium: 
427 mg
Fiber: 
5 g
Sugar: 
4 g
Yield: 
Serves 4

Comments on this Recipe

How about just some simple Mexican brown rice! This would include: Oil, rice, spices, tomato paste, water, and that is it! Delicious!

I added a diced tomato & a few dashes of smokey chipolte sauce to jazz it up.....delish!

I always use Picante sauce 1:1 with water. Hadn't thought about adding peas, corn and onions. Intriguiing thought-taste sensation

I'd make this with regular brown rice...don't care for the instant variety

Sounds like a good use for left-over brown rice. I usually make extra rice just for such purposes.

How would you make this using regular brown rice, left over or uncooked? My query concerns the use of the tomato paste in the cooking water for the regular brown rice. Or if you are using left over rice, how would YOU suggest doing this so it does not get soggy. Thanks much for your ideas. As for instant rice,I DO NOT ever use 'instant' rice...nutrients are lost in that process.

Ed...I would like your simple recipe for Mexican rice...

I usually make Spanish or Mexican rice with leftover rice whether that be white or brown rice. You want cold, leftover rice. It won't turn out right with hot or warm rice. And then add your favorite red salsa to the mix, hot, mild, or medium. Add some sweet corn, diced onions, little diced up carrots, and some cumin. Toss those around in your wok with a little olive oil for a few minutes and you've got some sick, insane, amazing Spanish rice or Mexican rice...

That is not "Mexican " rice looks like a Puerto Rican dish!

Boring! Peas? Leftover rice or just cook off some rice. In large skillet saute onions add fresh garlic and frozen blend of corn and peppers. After a few minutes add a can of drained, rinsed off black beans. Mix in the rice. Add some salsa, lime juice and cilantro. S+P I personally like to kick it up with a bit of finely chopped habaneros. Turn it into a complete meal with diced chorizo.

This works perfectly well as an easy quick side dish. I wouldn't go out of my way to make it as it's not the most flavorful but if you have these ingredients on hand it's worth making and it can round out a meal. I didn't bother with boiling water, just added 1 cup water along with the tomato paste and it heated up immediately. I also used pre-cooked rice rather than instant.