Easy and flavorful Mexican Rice made with left over rice, veggies, tomato paste and Mexican style seasonings.
Enjoy it as main dish or serve it on Taco Tuesday or in burrito or enchiladas. Its Vegan too!
What is Mexican Rice?
Mexican Rice is made by sauteing rice and cooking it with onion,garlic, jalapeno, tomato sauce and taco seasoning. It is a flavorful rice dish found in popular Mexican Restaurants.
Today I am sharing the easy version of this Mexican Rice by using up some left over rice and adding some veggies to it. Takes less than 15 minutes to make it. A perfect weeknight dinner recipe.
How to make Easy Vegan Mexican Rice –
1 – Finely dice the onion and bell pepper. Mice the garlic, chop the coriander leaves and jalapeno. If using canned black beans, rinse and set a side.
2 – In a wide skillet heat the oil and add the cumin seeds. Let them sizzle for 30 seconds. Now add the garlic and jalapeno and cook for a minute.
3 – Now add the onion, bell pepper and little salt. Cook for five minutes or till soft.
4– Add the tomato paste, cumin powder, chili powder and taco seasoning.
5 – Mix everything and cook for five minutes.
6 – Add the rice, salt, coriander leaves and a squeeze of lime juice.
7- Mix until all the rice is incorporated in to the spice mixture. Mexican rice is ready to be served.
What can I serve the Mexican rice with?
You can enjoy this rice as a main dish or add it to your burrito bowl or enchiladas. You can also serve this rice with some appetizers like chip and guacamole or masala corn toast.
Is Mexican rice and Spanish rice same?
Though both have very similar ingredients, Spanish rice has saffron which gives the rice a beautiful yellow color.
What can I replace taco seasoning with?
You can add garlic powder, chili powder, pepper and oregano.
What kind of rice to use?
Traditionally long grain rice is used to make Mexican rice, but today I have used basmati rice.
More easy rice dishes –
Instant Pot Spanish Rice with Salsa
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Easy Mexican Rice
Ingredients
- 3 heaping cups of cooked rice
- 1 cup of finely chopped bell peppers ( i used red and orange combo)
- ¼ cup chopped onion
- Jalapeno pepper, deseeded to taste ( I used jarred Jalapeno)
- ½ cup black beans can replace by corn
- ¼ cup cilantro
- 2 tsp tomato paste
- 3 garlic cloves, minced
- 1 tsp cumin seeds
- 1.5 tbsp taco seasoning, I used mild
- ½ -1 tsp mild chili powder
- ½ tsp cumin powder
- 1 tbsp oil
- salt to taste
- lime juice to taste
Instructions
- Finely dice the onion and bell pepper. Mice the garlic, chop the coriander leaves and jalapeno. If using canned black beans, rinse and set a side.
- In a wide skillet heat the oil and add the cumin seeds. Let them sizzle for 30 seconds. Now add the garlic and jalapeno and cook for a minute.
- Now add the onion, bell pepper and little salt. Cook for five minutes or till soft.
- Add the tomato paste, cumin powder, chili powder and taco seasoning. Mix everything and cook for five minutes.
- Add the rice, salt, coriander leaves and a squeeze of lime juice. Mix until all the rice is incorporated in to this spice mixture.
- Mexican rice is ready to be served.
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