Easy Mexican Rice
A flavorful and vibrant Mexican rice dish that's easy to make, perfect for serving with various meals.
Ingredients
Main Ingredients
- 2 cups uncooked rice (long or medium grain)
- 1.25 cups cooked black beans
- 1.25 cups cooked kidney beans
- 1 cup sweet corn kernels
- 1 medium red onion, finely chopped
- 1/2 large red bell pepper, finely chopped (around 1 cup)
- 1 jalapeño, finely chopped (adjust to taste)
- 1/4 cup roughly chopped cilantro
- 2 tablespoons fresh lime juice (adjust to taste)
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 cube vegetable bouillon
- to taste salt salt
- 1 tablespoon olive oil (or any cooking oil of choice)
- 4.5 cups water
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Once hot, add the finely chopped red onion. Sauté for about two to three minutes until the onion is translucent.
- Add the finely chopped red bell pepper and jalapeño to the pot and sauté for another two to three minutes until they soften slightly.
- Sprinkle in the garlic powder and crumble the vegetable bouillon cube over the sautéed veggies. Stir for about a minute to allow the spices to bloom.
- Stir in the tomato paste and cook for a few seconds to enhance the dish's depth of flavor.
- Add the cooked black beans, kidney beans, sweet corn, and a pinch of salt. Mix thoroughly and let it cook for one to two minutes. Then, add the rinsed rice and stir well.
- Pour in the 4.5 cups of water and add the roughly chopped cilantro. Stir to combine and cover the pot with a lid.
- Reduce the heat to low and let the rice cook for 20 to 25 minutes or until tender and water has been absorbed.
- After cooking, turn off the heat but leave the lid on. Let the rice sit for five minutes.
- Remove the lid, add fresh lime juice, and gently fluff the rice with a fork.
Notes
This dish can be customized with different vegetables or spices, and leftovers can be stored in the fridge for up to four days or frozen for up to three months.