A savoury tomato-flavoured rice with a spicy kick, Mexican rice is a side dish that makes any meal more vibrant and colourful.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Use a small sharp knife to cut 2 of the chillies in half lengthways. Thinly slice the remaining chilli and set aside.
Heat a chargrill pan on medium-high. Spray the spring onion, capsicum, corn and halved chillies with oil spray. Season. Cook, in batches, turning, for 5-8 mins or until charred and tender.
When cool enough, thickly slice the chargrilled chilli halves and place in a large bowl with the onion and capsicum. Use a small sharp knife to run down the side of the cobs to release the kernels. Add the corn to the bowl.
Meanwhile, cook rice following packet directions. Add the rice to the onion mixture. Stir in black beans, chopped coriander stems and half the coriander leaves, lime rind and juice. Gently toss to combine. Season.
Divide the rice mixture among serving bowls. Sprinkle with reserved chilli and remaining coriander leaves. Serve with avocado and lime wedges.
It can be easy to assume that Mexican rice refers to Mexican beans and rice, but this is a completely different dish. When refried beans are served separately as a side to accompany rice, the rice is usually unflavoured and white. In the case of Mexican rice, however, the rice is orangey-red, infused with the flavours of tomato, savoury stock and spices. This side dish is seen everywhere in northern and central Mexico and almost always served as an accompaniment to other traditional dishes. In this recipe, we show you how to use Mexican-style microwave rice to build a more substantial Mexican rice bowl that you can have for a quick work lunch, easy midweek dinner or a potluck dish you can bring to share at a BBQ or picnic.
Fire is a big part of Mexican cooking, from underground ovens (píib) and clay chimneys (chimenea) to roasting over the open flames. Chargrilling is a great way to add smoky flavour to your Mexican dishes. Veggies that love a good char are peppers like capsicum and chilli, onions (including spring onion), and garlic as these grow soft and tender on the inside while the skin blackens. Corn is another obvious choice since it becomes beautifully sweet and juicy when charred.
You can chargrill your veggies on the barbecue, in a dry pan on the burner, over the gas flame of your stove (though this might get a little messy) or with a blow torch. You don’t have to be too pedantic about chargrilling veg as the goal is actually for them to burn on the outside – the more colour, the more flavour. Just make sure to turn the cobs regularly so that the kernels don’t burst on the flame, and you get an even colour.
Before storing it in the fridge, spread the rice on baking paper so it cools down quickly. Store the cooled rice (without avocado added) in an airtight container in the fridge for up to 3 days. To freeze, portion the rice into airtight containers or resealable freezer bags and pop into the freezer for up to 3 months. To reheat the rice in the microwave, place the rice and a splash of water into a bowl, and cover with a damp paper towel while reheating so the rice doesn’t dry out.
Now that you know how to make Mexican rice part of a dinner party menu, you can build a Mexican culinary fiesta by serving Mexican rice bowls with other dishes like grilled or roast chicken, carne asada, fried fish, enchiladas, tacos, burritos or Mexican chicken soup with crispy tortilla strips. You can also serve it with steak, like in this recipe for Cajun T-bone steaks with Mexican rice.