Mexican Rice Skillet

Here’s a quick and flavorful Mexican Rice Skillet recipe—one-pan, vibrant, and perfect as a side or a main 🌶️🍅🍚

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Mexican Rice Skillet

Ingredients

• 1 cup long-grain white rice

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 bell pepper (red or green), diced

• 1 can (14.5 oz / 410 g) diced tomatoes (or fresh)

• 1 cup chicken or vegetable broth

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp smoked paprika (optional)

• Salt and pepper, to taste

• 1 cup corn kernels (fresh, frozen, or canned)

• ½ cup black beans, drained and rinsed (optional)

• Fresh cilantro for garnish

• Lime wedges, for serving

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Instructions

1. Heat oil in a large skillet over medium heat.

2. Add onion, garlic, and bell pepper, sauté 3–4 minutes until soft.

3. Stir in rice, toast for 1–2 minutes until lightly golden.

4. Add diced tomatoes, broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.

5. Bring to a boil, then reduce heat to low. Cover and simmer 15–18 minutes, or until rice is tender and liquid is absorbed.

6. About 5 minutes before done, stir in corn and black beans if using.

7. Remove from heat and let sit 5 minutes covered.

8. Fluff with a fork and garnish with cilantro. Serve with lime wedges.

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Optional Additions

• Shredded cheese on top

• Cooked chicken, shrimp, or ground beef for a full meal

• Jalapeños for extra heat

• Avocado slices for creaminess

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If you want, I can give you a super-fast 20-minute version that keeps the rice extra fluffy without any mushiness—perfect for weeknights. Do you want me to do that?