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Spicy Mexican Rice with Corn Recipe

Spicy Mexican Rice with Corn

Fluffy long-grain rice is toasted before simmering with tomato sauce, broth, jalapeno, corn, and warm spices. The result is a colorful, savory side dish with adjustable heat and fresh cilantro-lime flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Long-grain white rice, rinsed and well drained
  • 2 tablespoons Vegetable or canola oil
Aromatics and Vegetables
  • 1/2 small onion Small yellow onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 1 jalapeno Jalapeno, seeded and minced
  • 1 cup Corn kernels, frozen or canned and drained
Sauce and Seasoning
  • 1/2 cup Tomato sauce
  • 1 1/2 cups Chicken broth or vegetable broth
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Chili powder
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Finishing Ingredients
  • 2 tablespoons Fresh cilantro, chopped
  • 1 tablespoon Fresh lime juice

Method
 

Step-by-Step
  1. Rinse the rice under cold water until the water is mostly clear, then drain it thoroughly.
  2. Heat the oil in a medium saucepan or deep skillet over medium heat. Add the rice and cook for 3 to 5 minutes, stirring often, until lightly golden and nutty-smelling.
  3. Add the onion, jalapeno, and garlic. Cook for 2 to 3 minutes, stirring occasionally, until the onion starts to soften.
  4. Stir in the corn, tomato sauce, broth, cumin, chili powder, salt, and black pepper. Bring the mixture to a boil, stir once, cover tightly, and reduce the heat to low.
  5. Simmer for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender. Keep the lid closed as much as possible during cooking.
  6. Remove the pan from the heat and let the rice stand, covered, for 5 minutes. Fluff gently with a fork, then stir in cilantro and lime juice if desired.

Notes

Toasting the rice helps keep the grains separate and gives the dish a deeper traditional flavor. For firmer, less sticky rice, rinse thoroughly, drain well, and keep the pan covered during both simmering and resting. Store leftovers in a covered container in the refrigerator and reheat gently with a small splash of broth or water.