Mumbai: 

Rice has always been a staple in Indian kitchens, but adding a global twist to it can elevate your meals. One such delightful and easy-to-make variation is Mexican Rice, also commonly referred to as Spanish Rice.

Known for its vibrant colour and mildly spiced flavour, Mexican rice is a wholesome and flavorful side dish often served with curries, grilled dishes, or just a bowl of cooling raita.

This dish has made its way into many Indian homes and lunchboxes due to its colourful presentation, delicious taste, and nutritional benefits.

Mexican Rice Recipe

Ingredients (Serves 2)

1 tbsp butter

2 tsp oil

5 cloves garlic, finely chopped

½ onion, chopped

½ cup tomato puree

1 cup basmati rice (soaked for 20 mins)

½ capsicum, cubed

3 tbsp peas

3 tbsp sweet corn

3 tbsp boiled rajma (kidney beans)

1 tsp salt

½ tsp cumin powder

¾ tsp red chilli powder

¼ tsp black pepper powder

1 tsp mixed herbs

½ tsp red chilli flakes

2 tsp tomato ketchup

1½ cups water

Sauté aromatics:
Heat 1 tbsp butter and 2 tsp oil in a kadai. Add the finely chopped garlic and sauté until aromatic. Add chopped onions and cook until soft.

Cook the tomato base:
Stir in the tomato puree and cook until it thickens and the raw smell disappears. This forms the flavour base of your Mexican rice.

Add rice and veggies:
Gently stir in the soaked basmati rice. Mix without breaking the grains. Add chopped capsicum, peas, corn, and rajma. Add salt and sauté until the vegetables become slightly tender yet crunchy.

Spice it up:
Sprinkle cumin powder, chilli powder, pepper powder, mixed herbs, and chilli flakes. Add tomato ketchup and cook for a minute until everything is well combined.

Cook the rice:
Pour in the water and mix gently. Cover the pan and cook on a low flame for about 20 minutes or until the rice is fully cooked.

Rest and serve:
Once cooked, fluff the rice gently and let it rest for 10 minutes. Serve hot with a side of salsa, guacamole, or your favourite raita.

Whether you’re planning a Mexican-themed dinner or just want a quick and easy lunchbox option, this authentic restaurant-style Mexican rice recipe ticks all the right boxes.

It’s hearty, healthy, colourful, and most importantly, incredibly flavourful. It’s also a great way to sneak in some veggies for picky eaters.

Mexican rice is more than just a side dish—it’s a satisfying meal that brings together bold spices, fresh vegetables, and comforting rice. This version retains the essence of traditional Mexican cuisine while adapting it to suit Indian palates.

So the next time you’re in the mood for something new yet familiar, whip up this dish and enjoy the flavours of Mexico right from your kitchen!

Tips for preparing the perfect Mexican Rice

Vegetable choices: While peas, corn, and capsicum are the most common additions, feel free to include carrots, beans, or even zucchini for variety.

Make it spicy: Adjust the chilli powder and flakes according to your spice tolerance. A slightly spicy version brings out the best flavours.

Tomato options: You can use store-bought tomato paste if you don’t have fresh puree.

Protein boost: Add boiled eggs or paneer cubes if you’re looking for more protein in your meal.

Unlike traditional Indian pulao or biryani, Mexican rice is cooked using tomato puree and vegetable stock, giving it a distinct colour and flavour. The key highlight of this dish is its versatility—you can easily customise it by adding your favourite vegetables or protein sources like beans or even tofu.

In this recipe, basmati rice is used for its aroma and long grains, but you can also opt for Sona Masuri or brown rice for a healthier alternative. While traditionally cooked in chicken broth, this version uses vegetable stock for vegetarians.

Read More:

Nirjala Ekadashi 2025