Fluffy Spicy Mexican Rice
Fluffy Mexican Rice with corn, beans, and a spicy kick! This recipe is really simple and doesn't utilize any special ingredients, perfect for any home cook.
Servings: 4 - 6 Servings
Calories: 215kcal
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!