Go Back
Spicy Mexican Rice with Sweet Corn is a vibrant and flavorful dish that brings the essence of Mexican cuisine right to your dinner table. This dish is not just about sustenance; it's a celebration of color, texture, and taste, making it an ideal addition to any meal. Whether you're preparing a weeknight dinner, hosting a festive gathering, or simply looking to spice up your lunch leftovers, this rice dish is incredibly versatile and easy to adapt to your preferences.

Mexican Rice with Corn

Spice up your dinner with this delicious Spicy Mexican Rice with Sweet Corn recipe! It’s a flavorful blend of long-grain rice, corn, and zesty seasonings like cumin and smoked paprika. Perfect as a side dish or a main meal, this easy-to-follow recipe takes just 35 minutes to prepare. Garnish with fresh cilantro and serve with lime wedges for a burst of freshness. Ideal for taco nights or any vibrant meal. Enjoy a taste of Mexico tonight!
Print Recipe Pin Recipe

Ingredients
  

1 cup long-grain rice

2 cups vegetable broth (or chicken broth)

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

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (adjust to taste)

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1/4 cup fresh cilantro, chopped (optional, for garnish)

Lime wedges (for serving)

Instructions
 

Rinse the Rice: Begin by rinsing the rice under cold water in a fine-mesh sieve to remove excess starch. This helps prevent the rice from being too sticky.

    Sauté Vegetables: In a medium-sized pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir in the minced garlic and sauté for another minute until fragrant.

      Toast the Rice: Add the rinsed rice to the pot and stir it into the onion and garlic mixture. Cook for 2-3 minutes, stirring frequently, until the rice turns slightly golden.

        Add Seasonings: Sprinkle in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat the rice with the spices.

          Incorporate Corn and Broth: Pour in the vegetable or chicken broth and add the corn kernels. Stir everything together to combine.

            Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.

              Fluff and Garnish: Once cooked, remove the pot from heat and let it sit covered for 5 minutes. Then, uncover and fluff the rice with a fork. If desired, sprinkle fresh cilantro over the top.

                Serve: Serve the spicy Mexican rice warm with lime wedges on the side for an extra burst of flavor.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4