This easy Mexican rice recipe is full of flavour and comes together in about 35 minutes, making it an excellent side for busy weeknights. Packed with vegetables, it also works well as a main when you add chicken, beef or shrimp.
You might also enjoy other quick rice recipes such as easy fried rice, prawn rice, Jamaican-style peas and rice, and fragrant pilau rice.
Table of Contents
⭐️ Why this recipe works
- Texture Variety: A mix of courgette (zucchini), carrots, sweetcorn and peas gives the dish pleasant contrasts — tender rice, crisp-tender vegetables and little pops of sweetness.
- Easy Preparation: Made in one skillet with pantry staples, this version is straightforward and keeps cleanup to a minimum.
- Versatile Serving: Serve it alongside tacos, burritos and grilled meats, or add cooked protein to make a filling one-pan meal.
🧾 Ingredients overview
- Olive oil: For sautéing and flavour.
- Garlic and onion: The aromatic base that gives depth.
- Basmati or white rice: Long-grain rice yields light, separate grains.
- Vegetable or chicken broth (or water): Infuses the rice with savory flavour.
- Crushed tomatoes and tomato puree: Create a rich, saucy base and boost tomato intensity.
- Corn, carrot, courgette (zucchini) and peas: Provide colour, sweetness and texture.
- Chili powder and cumin: Add warmth and mild heat; adjust to taste.
👩🏻🍳 Here’s how to make it
Easy One Pot Mexican Rice recipe — step by step
- Prep the vegetables: Dice the onion, carrot and courgette; mince the garlic.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Sauté the diced onion 2–3 minutes until translucent, then add garlic and cook a further 1–2 minutes until fragrant.
- Toast the rice: Add the rice and stir to coat and lightly toast for about 2 minutes.
- Add tomatoes and broth: Stir in the tomato puree, crushed tomatoes and broth. Bring to a gentle simmer for 2–3 minutes.
- Add vegetables and spices: Stir in diced carrot, corn, courgette and peas. Add chili powder, cumin and season with salt and pepper.
- Cook covered: Bring to a boil, reduce heat to low, cover and simmer until the rice is tender — about 13–16 minutes for basmati. Follow your rice packet for exact timing.
- Rest and serve: Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork, garnish with chopped coriander, and serve with tortilla chips and lime wedges.
📖 Variations
- Brown rice: Swap in brown rice but increase the cooking time and liquid.
- Make it spicier: Add jalapeño, extra chili powder or a pinch of chipotle for smoky heat.
- Add protein: Stir in cooked chicken, shrimp or beans to make it a complete meal.
💡 Chef’s Guide: Expert Tips
From years working in professional kitchens, here are a couple of tips to improve results every time.
- Rinse the rice: Rinsing under cold water removes excess starch and helps keep the grains separate.
- Brighten with acid: A squeeze of fresh lime before serving lifts the flavours and balances the tomatoes.
🍯 Storing and reheating leftovers
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in a suitable container for up to 3 months; note vegetables may soften slightly on thawing.
- Reheat: Sprinkle a little water over the rice and microwave until hot, or reheat gently in a skillet with a splash of broth to restore moisture.
❓Recipe FAQ’s
Yes. Use the sauté function to cook the aromatics and toast the rice, add the remaining ingredients, then cook on high pressure for 4–6 minutes followed by a natural release.
You can use water in place of broth, though the flavour will be slightly milder.
Yes. Store in the fridge for up to 3–4 days. Reheat with a splash of water or broth to keep it moist.
Long-grain rice such as basmati or jasmine gives a fluffy texture; standard white rice works too.
Add smoked paprika or a pinch of chipotle powder for a pleasant smoky note.
Looking for more easy rice recipes? Try other variations and meal ideas to suit your week.
If you make this Easy One Pot Mexican Rice let us know in the comments and consider leaving a rating — feedback helps others find and trust the recipe.
One Pot Mexican Rice Recipe
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, diced
- 250 g (1 ½ cups) basmati or white rice
- 750 ml (3 cups) vegetable or chicken broth, or water
- 400 g (14 oz) tin crushed tomatoes
- 250 g (1 ½ cups) corn, tinned, fresh or frozen
- 1 large carrot, diced
- 1 courgette (zucchini), diced
- 75 g (½ cup) frozen peas
- ½ teaspoon chili powder
- 1 teaspoon cumin powder
- 1 tablespoon tomato puree
For serving:
- Chopped coriander
- Tortilla chips
- Lime wedges
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until translucent, then add the minced garlic and cook 1–2 minutes until fragrant.
- Add the rice and toast in the oil for about 2 minutes, stirring frequently.
- Stir in the tomato puree, crushed tomatoes and broth. Bring to a simmer for 2–3 minutes.
- Add diced carrot, corn, courgette and peas. Sprinkle in chili powder and cumin; season with salt and pepper.
- Bring to a boil, reduce heat to low, cover and simmer until rice is cooked through — about 13–16 minutes for basmati. Check the rice package for exact timing.
- Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.
- Garnish with chopped coriander and serve with tortilla chips and lime wedges.
Notes
- Cooking the rice: Brown rice requires longer cooking time and more liquid — adjust accordingly.
- Leftovers: Cool the rice fully before storing. Keep in the refrigerator up to 3–4 days.
- Reheating: Microwave in short bursts with a splash of water or reheat in a pan with a little broth to restore moisture.
Nutrition
| Carbohydrates: 75g
Meet the Chef!
Hi, I’m Debs. I’m Cordon Bleu trained and passionate about creating affordable, delicious meals. My recipes focus on simple techniques and reliable results so you can cook with confidence.
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