This Mexican Rice with Corn is a flavorful and easy side dish that is perfect for any Mexican-inspired meal. This dish is made with long-grain rice, corn, and a delicious blend of spices to give it an authentic taste.
Jump to:
❤️ Why You'll Love It
- The combination of rice, garlic, onions, and warm spices make this a mouth-watering side dish.
- All of these ingredients are easy to find at your local grocery store, so you don't have to worry about a separate trip to a specialty store.
- Not only is rice a filling dish, but it's also budget-friendly so you can keep your grocery budget in check.
In this Arroz Con Elote, the corn adds just a touch of sweetness that balances out spices to make a simple yet flavorful side dish that your whole family will love.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Rice - For this recipe, I used long-grain white rice.
- Oil - Any type of oil that you have on hand can be used. I like to use a neutral oil such as canola oil or olive oil.
- Onion - A yellow or white onion works best for this recipe.
- Chicken bouillon - You can use the cubes or the granules.
- Garlic powder - This adds flavor to the rice.
- Taco seasoning - You can use a packet of your favorite brand or homemade.
- Cumin - Cumin adds a nice smoky and nutty flavor to your rice.
- Roma tomatoes - These are the best tomatoes to use for this recipe as they have fewer seeds and more flesh.
- Hot boiling water - Make sure your water reaches a full boil so that your rice cooks.
- Corn - You can use frozen corn or even canned corn that has been drained.
- Salt - A pinch of salt enhances all the flavors in this dish.
- Garnishes - Fresh cilantro and sliced jalapeno are optional garnishes for this recipe.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Add diced tomatoes, chicken bouillon, garlic powder, taco seasoning, cumin, and salt to a mini food processor and pulse until smooth.
- In a nonstick pan over medium-high heat, add oil and saute onion until fragrant.
- Add rice and continue to cook stirring constantly until rice turns to light golden color, about 2-3 minutes.
- Reduce heat to medium empty the contents of the food processor over the rice and keep stirring for about a minute.
- Add in corn kernels then pour in boiling water, and stir everything to combine.
- Add jalapeño pepper on top along with chopped cilantro if using.
- Turn the heat down to low, cover, and let it cook for 20 minutes.
- Remove from heat and fluff the rice with a fork, Cover the pot again and let it rest for another 5 minutes.
- Serve garnished with more chopped cilantro.
🥣 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Food processor
- Large pot or skillet with lid
Don't forget to check out my Amazon storefront for some of my favorite products!
👍 Amira's Tips
- If you don't have a food processor you can use a blender instead.
- When you are sauteing the onions don't let them overcook and burn. You want them to be translucent but not brown.
- Once you add the rice to the pan make sure that you stir it constantly so that it doesn't overcook.
- The jalapeno is optional, if your family is not a fan of spice, leave it out.
💬 FAQs
For this recipe, I don't recommend rinsing the rice, because you need it to be dry so that it will brown while you are toasting it.
If your rice is mushy that means that you added too much water. Make sure that measure the water and not guess.
🧺 Storage
Storage - Store leftover rice in an airtight container in the fridge for up to 3 days. I like to store my leftovers in glass containers so that they don't stain.
Freezing - You can freeze leftover rice and use it later. Simply place the rice in an airtight container or freezer bag, for up to 3 months.
Reheating - Rice can be reheated in the microwave for 1 - 2 minutes on 50% power. Or, in a skillet on a stovetop over medium heat until warm through.
⌛ Make Ahead
This rice is best when made fresh. However, if you want to prep it ahead, it does reheat well, so feel free to make it up to 24 hours in advance.
🍽️ Serve With
This rice side dish goes well with any of your favorite Mexican dishes. Some of my favorite meals to pair it with are these Beef and Potato Tacos or these Baja Shrimp Tacos.
👩🍳 Variations
- For additional spice, you can add red pepper flakes or cayenne pepper to the food processor with your other ingredients.
- Drained and rinsed black beans also make a great addition to this rice dish.
- Turn this into a meal by adding your favorite cooked protein such as grilled chicken or shrimp.
📣 Related Recipes
- This Rice Cooker Mexican Rice is another simple dish that you can make for your family.
- No Tomato Guacamole would add a delicious flavor if you serve it on top of this rice.
- Mexican Chicken Pinwheels are great for a lunch, snack, or even a party appetizer.
- BEST Mexican Party Dishes to throw a celebration that everyone will remember. From tacos, casseroles, and dips to mocktails, crafts, and even decorations. There is something for everyone.
- A quick Lebanese Rice recipe that is fuss free, no soaking required. This is my everyday rice recipe and the kids are loving it.
- This comforting side dish of Mushroom and Rice Bake has a fluffy texture and earthy flavor. A warming, satisfying, and delicious meatless lunch, or pair it with the protein of choice for a delightful dinner.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Mexican rice with corn
Ingredients
- 1 ½ cups long grain white rice
- 3 tablespoons oil
- 1 small onion diced
- 1 Tablespoon chicken bouillon
- ½ teaspoon garlic powder
- 1 teaspoon taco seasoning
- ½ teaspoon cumin
- 2 roma tomatoes diced
- 2 cups hot boiling water
- ¾ cup corn kernels
- Salt ¼ teaspoon or to taste
Optional:
- 2 Tablespoons fresh cilantro finely chopped plus more for garnish
- 1 Jalapeno
Instructions
- Add diced tomatoes, chicken bouillon, garlic powder, taco seasoning, cumin and salt to a mini food processor and pulse until smooth.
- In a non stick pan over medium hight heat, add oil and saute onion until fragrant.
- Add rice and continue to cook stirring constantly until rice turns to light golden color, about 2-3minutes.
- Reduce heat to medium and empty content of the food processor over the rice and keep stirring for about a minute. Watch out so the rice mixture does not burn.
- Add in corn kernels then pour in boiling water, stir everything to combine.
- Add jalapeño pepper on top along with chopped cilantro if using.
- Turn heat down to low, cover and let it cook for 20 minutes.
- Remove from heat and fluff the rice with a fork, Cover the pot again and let it rest for another 5 minutes.
- Serve garnished with more chopped cilantro.
Nutrition
Sign up and learn more about Mediterranean flavors
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Carolee
I made this last night and my family loved it!! All of them said this was a keeper recipe. I wouldn’t change a thing! Thank you for sharing this ❤️