One-Pot Mexican Rice

This is my go-to quick lunch/dinner if I’m in a rush or just craving some spicy, delicious food. This one-pot rice is as easy as it gets, taking just half an hour to make. It’s packed full of amazing Mexican flavour and spice and is great served alongside spicy grilled chicken or barbecue ribs. A must try recipe for anyone who love’s Mexican food!

Easy to cook and very tasty


1 tablespoon olive oil or vegetable oil

1 medium white onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1-2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

Pinch chilli flakes (optional)

2 tablespoons tomato purée

2 cups long grain rice

4 cups chicken or vegetable stock

Juice of 1 lime


  1. Heat the oil in a large saucepan. Sauté the chopped onion and peppers for about 5 minutes until they’re starting to soften slightly. Season generously with salt and pepper.
  2. Add the garlic and spices and toast for a minute or so until fragrant. Add the tomato purée and cook for a further mixture.
  3. Now add the rice and cook for another couple of minutes to toast slightly. Add all the stock and bring the mixture up to the boil.
  4. Once up to the boil, simmer for 20 minutes or until all the rice is cooked and all the stock has been absorbed and the rice is fluffy. Tip: Use a fork to stir the rice, this will ensure that the rice will be fluffy and not sticky.)
  5. Take off the heat and add the lime juice, fluff the rice with a fork. Season with extra salt and pepper, if needed and then cover and allow the flavours to infuse for 5 minutes. Serve the rice warm or cold.




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