Spicy Mexican Rice

Spicy Mexican Rice

  • Author: Joshua Weisgarber
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican


This spicy Mexican rice is made with healthy brown rice for lots of flavour. Even though I’m not normally a rice fan I could eat this everyday.



  • 2 cups brown rice
  • 4 cups water
  • 1 small onion, finely diced
  • 1 sweet tooth red pepper, diced
  • 1 medium carrot, diced
  • 2 tablespoons olive oil
  • 4 cloves garlic, roughly chopped
  • 2 large tomatoes, diced
  • 1 serano pepper, thinly sliced (use less if you only want it a little spicy)
  • ½ tablespoon sea salt, plus more to taste
  • 1 teaspoon fresh cracked pepper, plus more to taste
  • ½ cup fresh or frozen corn
  • 1 lime
  • For garnish, chopped fresh tomatoes, cilantro, good quality extra virgin olive oil.


  1. Add all the ingredients, except the corn, lime and garnish, to a medium sized pot over high heat. Bring the pot to a boil then reduce the heat to low, cover the pot, and and simmer for 45 minutes, stirring occasionally.
  2. Once the rice is soft remove it from the heat, taste for seasoning and add more sea salt to taste. We added an extra ¼ tablespoon of sea salt. Stir through the corn and the juice from 1 lime.
  3. Garnish with fresh tomatoes, cilantro and a drizzle of good quality extra virgin olive oil.