This easy Mexican rice recipe is bursting with flavour and makes a great addition to any meal. Ready in about 35 minutes, it’s an ideal side for busy weeknights and can be turned into a complete meal by adding cooked chicken, beef or prawns.
You might also enjoy other simple rice recipes like easy fried rice, prawn rice, Jamaican-style peas and rice, or a fragrant pilau rice.
Table of Contents
⭐️ Why this recipe works
- Texture Variety: A mix of vegetables such as courgette, carrots and peas gives the dish satisfying contrast.
- Simple Prep: Uses pantry staples and cooks in one skillet for minimal cleanup.
- Flexible Serving: Serves as a versatile side for tacos, burritos and grilled meats, or works as a main when combined with protein.
🧾 Ingredients overview
- Olive oil: For sautéing and flavour.
- Garlic: Adds a fragrant, savoury base.
- Onion: Builds sweetness and depth.
- Basmati or white rice: Long-grain rice gives a light, fluffy texture.
- Vegetable or chicken broth (or water): Adds flavour to the rice.
- Crushed tomatoes and tomato puree: Create a rich, saucy base.
- Corn, carrot, courgette, peas: Provide colour, sweetness and texture.
- Chili powder and cumin: Give mild heat and warm, earthy notes.
👩🏻🍳 Here’s how to make it
Easy One Pot Mexican Rice – step by step
- Prep: Dice the onion, carrot and courgette; mince the garlic.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Sauté the diced onion for 2–3 minutes until translucent, then add the garlic and cook another 1–2 minutes until fragrant.
- Toast the rice: Add the rice to the skillet and toast it in the oil for about 2 minutes, stirring to coat the grains.
- Add tomatoes and broth: Stir in the tomato puree, crushed tomatoes and broth. Bring to a gentle simmer for a few minutes to meld flavours.
- Vegetables and spices: Stir in the diced carrot, corn, courgette and peas. Season with chili powder, cumin, salt and pepper.
- Cook: Bring to a boil, then reduce heat to low, cover and simmer until the rice is tender—about 13–16 minutes for basmati (follow package instructions for exact timing).
- Rest and serve: Remove from heat and let stand for 10 minutes. Fluff with a fork, garnish with chopped coriander and serve with lime wedges and tortilla chips.
📖 Variations
- Brown rice: Swap in brown rice but increase cooking time and liquid as needed.
- Spicier: Add chopped jalapeños, extra chili powder, or chipotle for a smokier heat.
- Add protein: Stir in cooked chicken, prawns, or black beans to make it a main course.
💡 Chef’s Guide: Expert Tips
Practical tips to improve the result based on professional experience.
- Rinse the rice: Rinse under cold water until the water runs clear to remove excess starch and keep grains separate.
- Brighten the dish: A squeeze of lime just before serving lifts the flavours and balances the tomato richness.
🍯 Storing and reheating leftovers
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in a suitable container for up to 3 months; note that vegetable texture may change slightly when thawed.
- Reheat: Reheat in the microwave with a splash of water or in a skillet over medium heat with a little broth to restore moisture.
❓Recipe FAQ’s
Yes. Sauté the vegetables and rice using the sauté function, then add the liquids and tomatoes and cook on high pressure for about 4–6 minutes followed by a natural release.
You can use water, though broth gives a richer flavour. Adjust seasoning to taste.
Yes. Make ahead and refrigerate for up to 3–4 days. Reheat with a splash of water or broth to keep it moist.
Long-grain rice such as basmati or jasmine works well for a light, fluffy texture. Regular white rice is fine too.
Add smoked paprika or chipotle powder for a pleasant smoky note.
Looking for more easy rice recipes? Try the variations above or add your favourite protein and vegetables to make the dish your own.
If you make this Easy One Pot Mexican Rice, please leave a comment and rating below — feedback is appreciated!
One Pot Mexican Rice Recipe
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, diced
- 250 g (1 ½ cups) basmati or white rice
- 750 ml (3 cups) vegetable or chicken broth, or water
- 400 g (14 oz) tin crushed tomatoes
- 250 g (1 ½ cups) corn (tinned, fresh or frozen)
- 1 large carrot, diced
- 1 courgette (zucchini), diced
- 75 g (½ cup) frozen peas
- ½ teaspoon chili powder
- 1 teaspoon cumin powder
- 1 tablespoon tomato puree
For serving:
- Chopped coriander
- Tortilla chips
- Lime wedges
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté 2–3 minutes until translucent. Add the minced garlic and cook 1–2 minutes until fragrant.
- Add the rice and toast in the oil for about 2 minutes, stirring frequently.
- Stir in the tomato puree, crushed tomatoes and broth. Bring to a gentle simmer for about 3 minutes.
- Add the diced carrot, corn, courgette and peas. Sprinkle in the chili powder and cumin, and season with salt and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer until rice is cooked—about 13–16 minutes for basmati. Check package instructions for exact times.
- When cooked, remove from heat and let stand 10 minutes. Fluff with a fork.
- Garnish with chopped coriander and serve with tortilla chips and lime wedges.
Notes
- Brown rice: If using brown rice, increase cooking time and liquid as it takes longer to cook.
- Leftovers: Cool fully before storing in an airtight container. Refrigerate up to 4 days.
- Reheating: Reheat in the microwave in short intervals with a splash of water, or warm in a pan with a little broth.
Nutrition
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Carbohydrates: 75g
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Protein: 9g
Meet the Chef!
Hi, I’m Debs, a Cordon Bleu-trained chef focused on creating delicious, budget-friendly meals. Explore more recipes and tips designed to help you cook with confidence and flavour.
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