Spicy Mexican Rice is made with your choice of brown (our favorite) or white rice and flavored with onion, garlic, bell pepper, carrot, tomatoes, and spices. We cook the rice in broth for extra flavor then stir in some corn, cilantro, and lime juice at the end. It’s an incredibly zesty and delicious side dish that’s perfect for all your Mexican meals.
1mediumred pepper, minced
3 ½ cupschicken stock or vegetable stock, see notes
2cupsbrown rice, see notes
1mediumjalapeño pepper, minced (see notes)
½ cupcilantro, minced
2tablespoonlime juice, fresh is best
Heat the oil in a medium-sized pot over medium-high heat. Add the onion, pepper, and carrot and cook until the onion is golden, about 5 minutes. Stir in the garlic and cumin and let them cook for 1 minute.
1 tablespoon cooking oil, 1 small onion, 1 medium red pepper, 1 medium carrot, 4 cloves garlic, 1 teaspoon ground cumin
Add the stock, rice, salt, tomatoes, and jalapeño pepper and bring the pot to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 40 minutes, or until the rice is tender.
3 ½ cups chicken stock or vegetable stock, 2 cups brown rice, 1 teaspoon sea salt, 2 large tomatoes, 1 medium jalapeño pepper
Remove the pot from the heat and stir in the corn, cilantro, and lime juice.
1 cup frozen corn, ½ cup cilantro, 2 tablespoon lime juice
If you'd like to use white rice in this recipe, only use 2 ½ cups of stock and cook the rice for 15 minutes. For less spicy rice, remove the jalapeño seeds or omit the jalapeño pepper altogether.