Fiesta Mexican Rice

This Fiesta Mexican Rice recipe is a Mexican rice side dish with jasmine, tomatoes, corn, cilantro, lime and black beans. Full of flavour and so easy to make!

Fiesta Mexican Rice

For another mouthwatering Mexican dish, try this Mexican Fiesta Dip, it’s an amazing appetizer dip. So full of flavour!

During the winter months, our meal sides consist of a lot of potatoes root vegetables. Before the summer salad craving sets in, we tend to ease the transition with -rice.

Yet, our rice side dishes aren’t boring to say the least, there is plenty that you can do to change up the flavour of rice.

One of our favourites is Fiesta Rice, it has a wonderful taste {fiesta says it all!} and also sneaks in some servings of veggies too. Mom for the win!

I also love that Fiesta Rice re-heats like a dream, so serving it again as leftovers the next day or taking for school lunch – is totally doable.

We like to pair it with Pesto Chicken Quesadillas or these delicious Margarita Grilled Chicken for a themed delicious meal! It’s also a fantastic side dish for our Leftover Turkey Enchiladas Recipe.

We most recently has this with our Air Fryer Chicken Taquitos and it was a meal to impress!

Since I also pair this side with another veggie, there’s always plenty of leftovers. My tip is to plan fajitas for the next night, Fiesta Rice is amazing in fajitas!

You could make this recipe with a different rice than jasmine, this is just my favourite with this recipe.

I’m not that crazy about brown rice {or brown bread for that matter}, but if that’s your thing – give it a try.

I’d like to hear how this recipe fares for those interested, so let me know if you try it with another rice.

More Recipes to Try:

• Mexican Macaroni Salad
• Sweet Chili Lime Grilled Chicken
• Mexican Hot Chocolate Cookies
• Mexican Cornbread Casserole

Fiesta Rice

This Fiesta Rice recipe is a Mexican rice side dish with jasmine, tomatoes, corn, cilantro, lime and black beans. Full of flavour and so easy to make!

4.60 from 25 votes

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Course: Side Dishes

Cuisine: Mexican

Author: Tammi

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Ingredients

  

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• 1.5 cups rice (jasmine is my favourite for this recipe)
• 2 cloves garlic (minced)
• 1/2 cup shallots (chopped)
• 2 tsp extra virgin olive oil
• 1.5 cups chicken broth. may need a 1/4 cup extra (all depends on your heat})
• 1 10 oz pkg whole-kernel corn (frozen sweet , thawed)
• 1 cup carrots (diced)
• 1 15 oz can black beans (rinsed and drained)
• 1 cup tomatoes (chopped with no seeds)
• 1/2 cup cilantro (fresh and chopped)
• 1 tablespoon lime juice (fresh and optional, but recommended})
• salt (dash and optional)

Instructions

• Heat your pan and add the olive oil. Add shallots and sauté until tender.
• Stir in rice, diced carrots and garlic. Stir and cook 1 minute. Add chicken broth and bring to a boil.
• Cover, reduce heat, and simmer for 45 minutes, stirring it occasionally.
• Remove from heat; stir in the thawed corn and beans.
• Cover and let stand 10 minutes. The heat from the rice will heat up the corn and beans. Then add the chopped tomatoes.
• Fluff your rice with a fork and add in the cilantro and juice. Give it that final stir and enjoy!

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Nutrition

Serving: 4Servings | Calories: 302kcal | Carbohydrates: 61g | Protein: 6g | Sodium: 351mg | Fiber: 2g | Sugar: 2g

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