mexican rice

Mexican Rice Recipe – Restaurant Style

I love Mexican flavours. If you are just like me, today’s mexican rice recipe will certainly steal your heart. I have had Mexican rice at so many places and noticed that everyone prepares it in different ways, yet it always has some basic flavours. However, this restaurant-style recipe is easy to cook at home and takes simple ingredients that we always have on hand. With a lot of veggies and rice in it, this is a very healthy and filling recipe. This one-pot dish can be served as a side or a main dish.

If you love to cook different styled rice, you can also try out Sweet Corn Fried Rice Recipe or Instant Chinese Fried Rice Recipe.

Here’s the method to cook Mexican rice:

How to make Mexican Rice


mexican rice
Print Pin
0 from 0 votes

Mexican Rice Recipe

Servings 3
Calories 460kcal
Author Siddhi Panchal

Ingredients

  • 1 Cup Rice Basmati / long grain
  • 3 Tomato Puree big
  • 2 Onion Finely chopped
  • 1/2 Cup Corn Boiled
  • 1 Capsicum Small Finely chopped
  • 1/2 Red bell pepper Finely chopped
  • 2-3 Spring onion Finely chopped
  • 1/3 Cup Kidney Beans Boiled
  • 2 Tbsp coriander leaves Finely chopped
  • 2-3 Tbsp Jalapeno Finely chopped
  • 1 Tbsp Butter
  • 1 Tbsp Tomato Ketchup
  • 1 Tbsp Ginger garlic paste
  • 1 Tsp Oregano
  • 1 Tsp Chili flakes
  • 1/2 Tsp Red chilli powder
  • 1/2 Tsp Black pepper powder
  • 2 Tbsp Oil
  • Salt to taste

Instructions

  • Heat the pan and uniformly spread the oil.
  • Add ginger-garlic paste to the pan. Heat and mix it till sauteed.
  • Then, add butter to it and mix it till it melts.
  • Put the finely chopped onion to the mix. Add salt to taste.
  • Add water-soaked rice in the pan. Mix it well. Cook it for 1-1.5 minutes.
  • Add finely chopped capsicum, bell pepper, spring onion, jalapenos, kidney beans and boiled corn. Cook well on low flame.
  • Add salt to taste, chilli flakes, red chilli powder, black pepper powder, hand crushed oregano, and tomato puree.
  • Add tomato ketchup and water in proportion. Stir it on full flame. Once the water starts boiling, put the stove on low flame and cover the pan with lid. Cook it for 7 minutes.
  • Open the lid to see if the rice is cooked else, add some water. If cooked, use a fork to mix it so that the grain is not broken
  • Serve it in a bowl. Sprinkle some coriander and grated cheese to garnish it.

Nutrition

Calories: 460kcal | Carbohydrates: 73g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 110mg | Potassium: 514mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2611IU | Vitamin C: 96mg | Calcium: 56mg | Iron: 2mg

Nutrition Facts
Mexican Rice Recipe
Amount Per Serving
Calories 460 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 110mg5%
Potassium 514mg15%
Carbohydrates 73g24%
Fiber 7g29%
Sugar 9g10%
Protein 9g18%
Vitamin A 2611IU52%
Vitamin C 96mg116%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Serve it hot at home and I am sure you won’t miss visiting a restaurant in the lockdown due to COVID-19.

Bon appetite!

mexican rice recipe

Leave a Comment

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

*