Mexican rice
Jump to Recipe
Mexican rice is a vibrant, flavour-packed side dish that brings colour, warmth and bold tomato richness to any meal. Made with rice, tomatoes, onions, garlic and spices, it’s wonderfully simple to prepare and ready in around 30 minutes.
Light, fluffy and full of savoury depth, it’s the perfect partner for tacos, fajitas, enchiladas or any midweek Mexican-inspired feast.
You can serve it hot straight from the pan or enjoy it cold the next day — it makes an effortless lunch alongside leftover fajitas or grilled meats.
Serving Suggestions for Mexican Rice
- Mexican Chilli Chicken — juicy, spicy, and perfect with tomato‑based rice.
- Mexican Meatballs — rich, saucy meatballs that sit beautifully alongside fluffy rice.
- Chicken or Beef Fajitas — charred peppers, onions, and seasoned meat make an ideal pairing with Mexican rice.
- Grilled Chicken Thighs — lime‑chilli seasoning keeps things bright and balanced.
- Pork Carnitas — tender, crispy pork with citrus notes complements the rice’s warmth.
- Chilli Beef with Peppers & Onions — a natural match for your usual flavour profile.
- Blackened Fish — smoky, spicy fish adds freshness and contrast.
- Prawns with Lime & Coriander — light, zesty seafood works beautifully with Mexican rice.
- Refried Beans — creamy, savoury, and great for rounding out a plate.
- Guacamole or Avocado Slices — cooling richness against the chilli‑tomato base.
- Corn on the Cob with Chilli & Lime — sweet, smoky, and perfect with rice.
- Tortilla Chips — for scooping, crunch, and texture.
- Shredded Lettuce & Pico de Gallo — adds freshness and brightness
Mexican rice
Ingredients
- 100 g basmati rice
- 1¼ tsp fajita seasoning
- ¼ tsp onion granules
- ¼ tsp garlic granules
- pinch of salt
- 1 tbsp tomato puree
- 500 ml chicken stock
- ¼ tsp yeast extract
- handful of frozen peas and peppers
Optional
- sliced jalepeno peppers
- or some chilli flakes
Instructions
- In a medium sized saucepan, add the rice, fajita seasoning, onion and garlic granules, salt and stir all together. Add the tomato puree and mix together so that all the rice is covered.
- Add the frozen vegetables, chicken stock and yeast extract and stir again.
- Bring the saucepan to boil, then on the smallest ring on your hob, turn down to the lowest setting and simmer gently for 15mins. Checking occasionally to ensure the rice isn't boiling dry.
- Serve immediately or leave to cool for lunch the next day.