This is a quick and easy Mexican rice recipe that can be used as either a main dish or a side. Made with affordable and common cupboard ingredients that you most probably already have, bring Mexico to your dinner table for less than 50p per portion!
This delicious recipe became a staple recipe for me during the early weeks of university and I continued making it ever since. Rice, which is one of the most affordable ingredients on the supermarket shelf, is abundant in carbohydrates, including vitamins, minerals and organic components which help increase energy levels. Cook this up for lunch or dinner, it’s guaranteed to fill you up and give you the energy you need for the rest of the day.
Worried about protein deficiency? No need to. The delicious red kidney beans have got you covered. Red kidney beans, also known as the veggie protein powerhouse, serve as a great substitute for meat, proving 8.7g of protein per 100g – pretty impressive for a lil’ bean! The beans in this Mexican rice will provide a boost of protein to your body without you having to worry about high calories (and taste so good with all those spices too).
I love this dish as a main, served with some broccoli and some fat free green yoghurt, but feel free to explore all the possibilities this Spicy Mexican rice has to offer! Serve alongside some tacos, enchiladas or turn it in a burrito – however you have it, the spices will certainly get your taste buds working,
This Spicy Mexican rice comes together so easily and quickly in just one pot – the less washing up the better, right? And with every ingredient being some of the most affordable you can find in the supermarket, you can enjoy this Mexican dish to your dinner table without breaking the bank!
So what’re you waiting for? Follow the quick, easy and cheap Mexican Rice recipe below and get cooking! Remember to leave a comment about your thoughts and rate the recipe!
Note: Price per portion reflect purchasing ingredients from either Aldi or Asda.
| Prep Time | 5 minutes |
| Cook Time | 15-20 minutes |
| Servings |
people
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- 1 tbsp olive oil (although any oil works fine)
- 3 garlic cloves
- 1 large onion (finely diced)
- 1 or 2 carrots (finely diced)
- 350 g rice (note that brown rice will require more water and longer to cook)
- 250 ml passata
- 425 ml vegetable stock
- 1 tbsp chilli powder (more if you like it extra spicy)
- 1 tbsp tomato puree
- 1 tsp ground cumin
- 1 tsp hot paprika
- 100 g frozen peas
- 100 g frozen sweetcorn
- 1 tin red kidney beans (drained and rinsed)
- salt and peper to taste
- coriander to taste (optional)
Ingredients
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- Heat up the oil in a deep pan on a medium heat and sauté the onion, garlic and carrot until golden.
- Add the rice and sauté for a few minutes until toasted - stir to ensure that the rice does not burn.
- Add the spices, tomato puree, passata and vegetable stock. Bring this to the boil and then reduce to a low heat.
- Add the peas, sweetcorn and kidney beans and stir until combined and then leave to cook for 15-20 minutes (until the rice is fully cooked). Add more water if not fully cooked.
- Remove from the heat and set aside for around 10 minutes. Fluff the rice up and garnish with coriander leaves.
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