Yummy Homemade Mexican Rice: A Riff by Daniel Blevins

Homemade Mexican Rice Recipe with Printable

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  • 1 Can Diced Tomatoes
  • 1 Red Pepper (Diced)
  • 2 Cups Chicken Broth (Or one can if you don’t have boxed.)
  • 1 Tbsp olive oil
  • 1 Onion (Large, Diced)
  • 1 Zucchini, (Diced)
  • 3 Garlic Cloves (Large, Minced)
  • 3 Cups Basmati Rice (or Jasmine)
  • 2 Tsp Salt
  • 1 12 oz Frozen Corn


  1. In a blender, puree the tomatoes, 1/2 red pepper, and chicken broth.
  2. In a large sauce pan, heat the olive oil and sautee the onion, zucchini, and remaining red pepper for four minutes until the onions are translucent.
  3. Add garlic and sautee for one more minute.
  4. Stir in rice and continue for three minutes.
  5. Add the pureed liquid mixture to the saucepan and stir thoroughly. Bring to a boil.
  6. Add salt, reduce heat, cover and simmer until the rice is tender, about twenty minutes. Add additional water or broth should the rice absorb all liquids and remain slightly crunchy.
  7. Add the remaining corn and heat for a couple more minutes.
  8. Remove from heat and let stand for five minutes or so before serving.
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