Easy Mexican-Style Rice

5 from 1 vote

This Mexican-style rice is super easy to prepare with just a few simple ingredients. It makes a great base for a variety of Mexican dishes and is equally delicious on its own!

Servings servings

Prep Time 5

Cook Time 25

Total Time 30

Ingredients

3 cups water
1½ cups dry white or brown rice
1 tbsp vegetable oil
½ cup white onion diced
4.5 oz canned diced green chiles
1 cup frozen chopped bell peppers*
½ cup frozen roasted corn*
1 tsp chili powder
1 tsp garlic powder
½ tsp onion powder
½ tsp ground red cayenne pepper
¼ tsp cumin
Salt to taste
2 tbsp taco sauce
1 tbsp lime juice

US Customary - Metric

Instructions

Bring water to a boil in a medium saucepan over high heat. Stir in rice, turn heat to low, and simmer for 20 minutes.
While the rice is cooking, heat oil in a large sauté pan over medium-high heat. Add frozen bell peppers and corn and sauté until they begin to defrost, about 5 minutes.*
Add diced onion and green chiles. Season with chili powder, garlic powder, onion powder, cayenne pepper, cumin, and salt. Sauté for another 5 minutes or until vegetables are soft.
Turn heat to low. Stir in cooked rice, then add taco sauce and lime juice. Stir well to combine and let sit for about 5 minutes, turning rice over occasionally.
Serve as a side dish or use as a base for a variety of Mexican recipes, like burrito bowls!

Notes

Chopped bell peppers and roasted corn: We love stocking up on frozen food at Trader Joe's, so we always use the Mélange À Trois bell peppers and Roasted Corn, but any frozen bell peppers and corn will do! Fresh bell peppers and corn (or drained canned corn) are also fine substitutes - just see the note below.

Cooking the veggies: If you end up using fresh veggies instead, skip the defrosting step. Throw everything in the pan at once, season, and sauté!

Author: Nicole

Calories: 113kcal

Course: Ingredients, Side Dish, Sides

Cuisine: Mexican

Keyword: bell pepper, corn, green chiles, onion, rice, stovetop

Nutrition