This fluffy mexican rice recipe has a slight spicy and sweet kick to it that you can adjust by taste. It’s one of my favorite things about this recipe! Some days I want extra corn and other days I want it with more lemon.
This recipe is written to be the baseline ingredients, you can adjust to your taste and how you prefer it!
The most important thing about cooking rice is to wash any of the starch out of it and let it soak with some water before you cook it. Drain the water the rice was soaking in and use fresh water to cook with or it will be too sticky.
As far as the ingredients inside go. You’ll want to cook the onion and garlic before adding the corn and black beans. You can add jalapenos to your taste but make sure to account for any additional spice. If you want to add cilantro, it’s better to add it at the end!
Once the rice, tomato sauce, and water is added, add the seasoning and taste. Keep in mind that you want the flavors to be a little more bold than what you would prefer because it’s takes more spice and salt to season rice.
Cook the rice uncovered at a medium heat for above 10 minutes while stirring occasionally to make sure it doesn’t stick. Cook until most of the liquid has evaporated, refer to the photo below.
Once it gets to that stage, add the lemon juice, turn to a simmer and cover for about ten minutes or until the rest of the water has cooked off.
Add the cilantro and use a fork to make your spicy mexican rice fluffy!
Fluffy Spicy Mexican Rice
Ingredients
- 1 Cup Uncooked Rice medium or long grain, I used basmati
- 1½ tbsp Olive Oil
- 3 Cloves Garlic, grated
- ½ Cup Diced Red Onions
- ½ Cup Canned Black Beans, drained and rinsed
- ½ Cup Corn, frozen or canned (drained and rinsed)
- ½ tsp Cumin
- ½ tsp (Mexican) Chili Powder
- 1½ tsp Kosher Salt
- ½ Cup Tomato Sauce, canned
- 2 Cups Water
- 1 tsp Lemon Juice
- 3 Sprigs Cilantro chopped
- Jalapeno, diced Optional
Instructions
- Rinse the rice and set aside to soak while you prep the other ingredients.
- Add the oil to a saucepan and cook the garlic and onions (and optional jalapenos)
- Add the beans and corn to the pan followed by the rice, water, and tomato sauce.
- Season with cumin, chili powder, and salt and stir. Taste and adjust, the water should be slighlty spicy and salty or the rice will be bland.
- Cook uncovered at a medium heat for about 10 minutes until the water has almost fully evaporated.
- Stir to ensure that the rice doesn't stick. Add the lemon juice, cover the pot and turn the heat to a simmer. Cook for another 8 – 10 minutes.
- Sprinkle the cilantro and fluff the rice up with a fork so it doesn't clump.
- The rice is ready to serve!
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