Mexican Rice

Serves 4 – 8

Mexican Rice is a staple in Mexican cuisine that it’s served as a side with many main dishes.  This version can be personalized with the vegetables of your choice.  I’m using corn and tomatoes to achieve an authentic Mexican taste, but you can also add fresh or frozen carrots, peas, peppers and mushrooms to serve as a complete meal.   The turmeric and tomato sauce combined add a great, rich colour, which is a visual treat that will whet the appetite.  This makes a great addition to tacos and burritos or even rolled up in a taquito alongside cooked chicken.  This Mexican Rice isn’t just for accompanying Mexican dishes, but can be used to jazz up basic baked chicken and steamed broccoli or an already flavourful roast!  Let’s get started.


Mexican Rice – Recipe


  • 1 Tbsp. butter
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup kernel corn (canned is fine, thoroughly rinse in cold water prior to cooking)
  • 1 1/2 cups basmati rice, rinsed in cold water a few times to remove starch
  • ½ cup tomato sauce
  • 6 – 8 slices of pickled jalapeno, drained and chopped (optional)
  • 2 cups chicken broth, hot (substitute 2 cups water, hot, and 1 bouillon cube or 1 tsp. chicken broth powder)
  • ½ tsp. ground dry red chili
  • ¼ tsp. ground cumin
  • 1 pinch turmeric
  • Salt, to taste
  • Pepper, to taste
  • 1 tomato, chopped
  • 1 green onion, green part sliced thin
  • 1 Tbsp. coriander, chopped fine


  1. Heat butter in a large, heavy bottom, non-stick pan over medium-high heat. Add garlic and onion and sauté until onions are soft, about 2-3 minutes.
  2. Stir in rice and sauté until toasted, about 2 minutes.
  3. Add corn, pickled jalapenos, ground dry red chili, ground cumin and turmeric.
  4. Add tomato sauce and chicken broth (or water and 1 bouillon cube or 1 tsp. chicken broth powder).
  5. Season with salt and pepper to taste, stir until well combined, and cook covered over medium heat for 15 -20 minutes or until liquids are evaporated and rice is fluffy. Turn off stove.
  6. Add tomato and green onion, stir through, and let rice rest for about 5 minutes prior to serving.

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Serve garnished with finely chopped coriander.  This Mexican Rice can be served as a side or even as a main dish for the family.  It’s so flavorful and delicious that they won’t miss the meat.