Vegetarian Mexican Rice

IngredientsJump straight to recipe

Easy Vegetarian Mexican Rice – serve is as a side or as main dish with tacos, burritos & more. Vegan & gluten-free.

The satisfaction that you get after gorging on your favorite food cannot be described in words, isn’t it? Just the day before I went out to eat my favorite chaat (Indian street food) and had plate full of aloo tikki, golgappe, samosa chaat. Ahh, sheer bliss! No matter how much you make all this at home, the taste of chaat when you eat directly from the roadside carts in India is just something else. Somehow eating golgappe in a fancy restaurant or at your home never feels the same to me. I think that’s typical Indian chaat lover in me speaking. Anyway that day it was really cold and I had some throat pain too but I braved it all for my favorite chaat. I was like even if I get throat infection, it will be worth it. Yes, anything for that delicious chaat in cold Delhi winters.

Talking about my favorite food, Mexican food is also right up there. Mexican food is probably my favorite after Indian, oh well there’s Italian too. I mean it’s tough to decide which one is my most favorite but it is one of my favorites. I love mexican flavors and I also love the fact that they have so many vegetarian options. Remember when I posted the stuffed poblano peppers? I served those with vegetarian mexican rice and I finally get around to sharing the recipe. Okay thinking about it is making my mouth water since I haven’t had mexican food in more than 2 months now!

Vegetarian Mexican Rice

I remember the very first time I had mexican rice, which wasn’t too long back and instantly loved it. Since then, I have had mexican rice in so many places and while everyone makes them differently, they all have the basic flavors. The restaurant style mexican rice is not difficult to cook at home, in fact it’s quite easy to make with a handful on ingredients.

vegetarian mexican rice

This easy vegetarian Mexican rice is a one pot dish which you can serve as a side or as a part of main dish. The rice is lightly spiced and has corn, tomato, garlic, onion and jalapeno. I served it with poblano peppers but you can serve them with tacos, burrito or just eat them with some refried beans. I think they will also be great in stuffed peppers with some cheese on top.

I have used basmati rice in this recipe but you may use long grain. Since I had only basmati at home, I went ahead with it and it worked pretty well in this recipe.

 

Method

*Rinse and soak rice in enough water for 15-20 minutes. Drain and set aside.

 

Heat olive oil in a pan on medium heat. Once hot add chopped red onion and cook for a minute. Then add chopped jalapeno and cook for a minute.

Add chopped garlic and cook for another minute.

Add yellow corn and mix. Add cumin powder, salt, pepper and mix. You may also add some cayenne pepper at this point to increase the heat.

Add the soaked rice to the pan and saute for 2-3 minutes.

Then add crushed tomatoes, vegetable broth or water and mix. Lower the heat to medium. Cover the pan and cook for 10 minutes. After 10 minutes, lower heat to low and cover and cook for another 5-10 minutes or till rice is soft and done.

Switch off flame and let the rice remain covered. Remove cover after 10-15 minutes. Fluff with fork, add cilantro and lime juice.

Serve vegetarian mexican rice as a side or main dish and enjoy!

* The amount of vegetable broth/water that you use in the recipe may change depending on the type of rice you use.

* To increase the heat and make the rice more spicy – use more jalapeno peppers or use some cayenne pepper.

* You can add peas, black beans, carrots as well to the rice.

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here

Recommended for this recipe: Stainless Steel Skillet | Ground Cumin | Cayenne Pepper

Vegetarian Mexican Rice

Prep time: 

Cook time: 

Total time: 

Serves: 2-3

Vegetarian Mexican Rice with tomatoes, corn, garlic & jalapeno. Serve it as a side or main dish. Vegan & gluten-free.
Ingredients
  • 1 cup basmati rice
  • 2 teaspoons olive oil
  • 1 small red onion, chopped
  • ½ jalapeno pepper, chopped
  • 2 garlic cloves, chopped
  • 3 tablespoons yellow corn
  • ¼ teaspoon cumin powder
  • ¼ teaspoon cayenne pepper, optional
  • 1 cup crushed canned tomatoes
  • 1.5 cups vegetable broth or water
  • juice of 1 lime
  • 1 tablespoon chopped cilantro
  • salt, to taste
  • black pepper, to taste
Instructions
  1. Rinse and soak rice in enough water for 15-20 minutes. Drain and set aside.
  2. Heat olive oil in a pan on medium heat. Once hot add chopped red onion and cook for a minute. Then add chopped jalapeno and cook for a minute.
  3. Add chopped garlic and cook for another minute.
  4. Add yellow corn and mix. Add cumin powder, salt, pepper and mix. You may also add some cayenne pepper at this point to increase the heat.
  5. Add the soaked rice to the pan and saute for 2-3 minutes.
  6. Add crushed tomatoes, vegetable broth or water and mix. Lower the heat to medium.
  7. Cover the pan and cook for 10 minutes. After 10 minutes, lower heat to low and cover and cook for another 5-10 minutes or till rice is soft and done.
  8. Switch off flame and let the rice remain covered. Remove cover after 10-15 minutes.
  9. Fluff with fork, add cilantro and lime juice.
  10. Serve vegetarian mexican rice as a side or main dish and enjoy!

Vegetarian Mexican Rice

19 thoughts on “Vegetarian Mexican Rice

  1. I love spicy Mexican rice – there have been days lately when we go to Mexican restaurants and all I order is side of Mexican rice! Your version looks yum Manali!! And I saw your chaat video on Insta and I suddenly wished I was in India eating all that street chaat!!

  2. Oh man, I love Mexican rice! It’s the perfect side dish…it can stand alone by itself, or it can be used in tacos, burritos, etc. This looks delicious, Manali! (Also, now I’m craving chaat…haha!)

  3. This Mexican Rice is so delicious and healthy! I am allergic to Cayenne so I just add more Cumin and more Jalapeno. So good! I have made it 4 times in the last two months! YUM! Family and younger kids loved it too!

    1. Hi Garima, amount of water would depend on the type of rice you use. I have used basmati rice here and as I have mentioned in the recipe, I have used 1.5 cups of vegetable broth of water and 1 cup crushed tomatoes. hope this helps!

  4. Great recepie Manali

    Thanks for sharing.
    Just a suggestion,,,,,
    We can add t spoon full of taco seasoning while boiling Basmati Rice. And then follow Manali’s recepie. I tried and that turned out great !!

Leave a Reply

Your email address will not be published. Required fields are marked *