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15 September, 2014

Mexican Rice

Posted in : Bachelor Recipes, Blogging Marathon, Meal, Mexican Cuisine, Rice on by : admin Tags: , , , , , , , , , , , , , , , , , , ,

Mexican Rice

I hope you have enjoyed your trip around the world with us! Wondering what I am talking about? Okay we at
blogging marathon are off” Around the World in 30 Days”! Foodies’ hai bhai kya? Food par he bolenge!

 So let’s stop today at M-Mexico! Why it’s like Indian food! My daughters refuse to believe that I have cooked international food today! The younger one checked it out to see if there is something called Mexican Rice!
 I do not know what to say? Okay, I do cook up names, fancy names but them not believing me when I am so earnestly telling them…! Pah! I do not know what these youngsters are these days… No respect at all!!! (Ha all that ranting feels good!)
Anyway please, believe me, when I say that most Mexican food is like Indian food so that is the reason it’s popular in India.  I have a big list and recipes shared with me by my friend Vidya that I want to try in near future… so look out for some more delicious food here.
Right now  before you enjoy the Mexican rice I have dished out here some cuisine history, sorry you can skip it if you want and go directly to the recipe and I am quoting what I read in Wikipedia so,
“Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices.
While, the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is closely tied to the culture, social structure and popular traditions of the country. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Center regions of the country.”
” Mexican Cuisine is as complex as any of the great cuisines in the world, such as those of  India,  China,  France,  Italy and Turkey It is created mostly with ingredients native to Mexico  as well as those brought over by the Spanish conquistadors, with some new influences since then In addition to staples such as corn and chilli peppers, native ingredients include  tomatoes,  squashes,  avocados,  cocoa and vanilla as well as ingredients not generally used in other cuisines such as edible flowers, vegetables such as  huauzontle  and papaloquelite or small criollo avocados, whose skin is edible. European contributions include pork, chicken, beef, cheese, herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the centre and south of the country. It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chilli pepper as a seasoning as they are complementary foods.

Mexican Rice

Mexican Rice

Recipe Source: Vidya 

  • 1 cup rice
  • 3 cups water+8 cups
  • 6 tblspn oil
  • 1 tblspn red sauce( recipe coming soon)
  • 2 tsp garlic paste
  • ½ tsp ginger paste
  • ¼ cup rajma, soaked and boiled
  • 1/3 cup corn, boiled
  • 2 tsp chopped green chillies
  • ¼ tsp dhania/ coriander seed powder
  • ½ cup capsicum, sliced
  • 1/3 cup onions sliced and separated
  • ½ cup cabbage sliced fine
  • ½ tsp oregano
  • ¼ tsp pepper powder, freshly ground
  • 1 tsp butter
  • 1 tsp jalapeño water (I substituted with vinegar)
  • 1 tsp dhania/ coriander leaves

Mexican Rice

  • Wash and soak the rice in 3 cups of water for 30 minutes.
  • Strain and discard the water.
  • Boil the 8 cups add 2 tblspn oil add the rice. Cook uncovered till the rice is done.
  • Once the rice is cooked strain the rice in a colander.
  • Cool the rice for 1 hour. Then to cooked rice apply oil, salt and 1 tbsp red sauce.
  • In a kadhai/wok heat, 2 tbsp oil add the garlic, ginger pastes. Stir.
  • Add boiled rajma, boiled corn, green chillies, and coriander seed powder. Stir fry for 2 minutes.
  • Add the capsicum, onions, cabbage and stir.  The ingredients should not cook fully.
  • To this add the prepared rice, oregano, pepper powder, butter. Stir fry for 4-5 minutes.
  • Add the jalapeño water, if using else add the vinegar and coriander.
  •  Serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

Hi! First time here? Well, then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on  Twitter too!



​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​

0 thoughts on : Mexican Rice

  • September 15, 2014 at 2:40 pm

    our fav in chipotle..yummy!!

  • September 15, 2014 at 3:00 pm

    This is a very new recipe for me. Looks good and very much like an Indian recipe.

  • September 15, 2014 at 3:16 pm

    That red sauce and jalapeno water intrigue me. :)Must have been a flavorful dish.

  • September 15, 2014 at 4:17 pm

    another beautiful picture, loved the recipe too..nice going

  • September 15, 2014 at 7:04 pm

    Full of flavours, wat a colourful and delicious Mexican rice, love the simplicity of this dish.

  • September 16, 2014 at 1:54 am

    Mexican cuisine is similar to Indian, minus the cheese. That Mexican rice looks very flavorful.

  • September 16, 2014 at 2:48 am

    Such a colorful and delicious rice.

  • September 16, 2014 at 3:43 am

    delicious and lovely looking Mexican rice.

  • September 16, 2014 at 3:52 am

    wow such an flavorful and tempting mexican rice 🙂 looks so colorful.. loved reading about the facts , Yes I believe you mox of mexican foods are similar to indian once !!

  • September 16, 2014 at 9:24 am

    I love Mexican Rice Archana, you have got it so nicely done..

  • September 16, 2014 at 12:42 pm

    Loved those rice to the core. Yours looks so perfect…

  • September 16, 2014 at 5:11 pm

    Archana I love mexican rice and these pics are so so good..well whatever the kids feel..it really doesn't matter..good food is always welcome and I am enjoying this lovely rice.

  • September 17, 2014 at 11:48 pm

    I can imagine the burst of flavors in there! Love it!

  • October 6, 2014 at 12:59 am

    well some of the spices you used like the coriander powder and ginger wouldn't really be used in the authentic Mexican version – maybe that's why the girls still thought it was Indian food. Regardless I am sure this version is just as delicious

  • October 10, 2014 at 12:29 am

    Very flavorful rice.. I love the mexican food and the flavors always make me crave for more.

  • November 1, 2014 at 6:45 am

    Your version sounds delicious Archana and I love your plate 🙂

  • November 22, 2014 at 3:51 pm

    Looks delicious archana!!!! Kids these days, don't ask, my Elder one is also the same, lots of question, before putting a morsel into his mouth!!! shhhh!!!

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