Mexican Rice with Tomatoes and Corn Recipe
Mexican rice is a colorful, aromatic dish where every grain is coated in tomato sauce and spices. In Mexico it’s often served as a side for meats, beans, or tacos, but it can easily take the lead role on your plate. Thanks to the corn and bell pepper it’s not only tasty, but also looks very appetizing.
This Mexican-style rice combines fluffy grains with a rich tomato base, sweet corn, and colorful bell pepper, creating a dish that is both comforting and vibrant. It works equally well as a side or a simple main, and the spices give it a distinct, aromatic character without being overwhelmingly hot.
Chef's tips
Rinse the rice thoroughly before cooking to remove excess starch and keep the grains separate. Use a pot with a heavy bottom and a well-fitting lid so the rice cooks evenly and doesn’t burn. Avoid lifting the lid or stirring while the rice is cooking, as this releases steam and can make the rice unevenly cooked.
How to serve
Serve the rice alongside grilled or roasted chicken, baked fish, or chili con carne. For a vegetarian plate, pair it with black beans, guacamole, and a simple tomato and lettuce salad. It also works well as a filling for burritos or as a base for a rice bowl with your favorite toppings.
Ingredients
- white long-grain rice e.g. basmati or parboiled - 250 g
- onion small half - 0.5 pieces
- garlic - 2 cloves
- red bell pepper diced - 0.5 pieces
- canned corn drained - 150 g
- canned chopped tomatoes 1 can - 400 g
- vegetable or chicken stock hot - 400 ml
- vegetable oil for frying - 2 tablespoons
- ground cumin - 0.5 teaspoons
- sweet paprika powder - 1 teaspoon
- salt or to taste - 0.75 teaspoons
- ground black pepper - 0.25 teaspoons
- fresh coriander or parsley chopped, for serving - 2 tablespoons
- lime juice for drizzling, optional - 0.5 pieces
Preparation
- Rinse the rice in a sieve under cold running water for about 1–2 minutes, until the water is almost clear. Set aside to drain.
- Peel the onion and dice finely. Peel the garlic and chop finely. Wash the bell pepper, remove the core and seeds, and cut into small cubes.
- Heat the oil in a wide pot or deep frying pan over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and bell pepper and fry for another 2–3 minutes, until the pepper softens slightly.
- Add the rinsed rice and fry for 2–3 minutes, stirring, until each grain is coated in oil and turns slightly glossy white.
- Add the cumin, sweet paprika, canned tomatoes with their juice, and the hot stock. Add salt and pepper and mix everything thoroughly.
- Bring to a boil, then reduce the heat to low, cover the pot with a lid, and cook for 15 minutes without stirring.
- After 15 minutes add the drained corn, gently fluff and mix with a fork, cover again, and cook for another 5 minutes over very low heat.
- Remove the pot from the heat and leave covered for 5 minutes so the rice can finish cooking and absorb the remaining liquid.
- Before serving, fluff the rice with a fork, sprinkle with chopped coriander or parsley, and drizzle with a little lime juice if you like.
Storage
Ryż przechowuj w lodówce w szczelnym pojemniku i dobrze wystudź przed schowaniem. Możesz go też zamrozić w porcjach i odgrzewać na patelni z odrobiną wody lub w mikrofalówce.
