Mexican Rice with Corn

Why We Love This Recipe

• Classic Restaurant Texture: Toasting the rice before adding liquid creates fluffy grains that stay separate instead of becoming heavy or sticky.
• Balanced Tomato Flavor: Blended tomatoes and tomato bouillon create rich color and savory depth without overpowering the rice.
• Weeknight Friendly: Once everything goes into the pot, the stovetop handles most of the work.
• Reliable For Entertaining: This side dish holds well and pairs easily with many mains, making it practical for family dinners.

Key Ingredients

This ingredient list stays simple while building the flavor directly into the rice so every bite tastes seasoned.

• Long Grain White Rice: We use long grain rice because it cooks into light, fluffy grains and gives the finished dish its classic texture.
• Canned Diced Tomatoes: We blend canned diced tomatoes with their juices until smooth to create color and body.
• Frozen Corn: We add frozen corn directly to the pot because it cooks perfectly during simmering and brings sweetness and color to the finished dish.
• Tomato Bouillon Powder: This ingredient adds concentrated tomato flavor and helps create the savory profile associated with Mexican-style rice.
• Neutral Oil: Toasting the rice in oil helps the grains stay separate and builds flavor before simmering.
• White or Yellow Onion: A moderate amount softens into the rice and creates sweetness without becoming dominant.
• Chicken Broth: Using broth instead of plain liquid gives the rice a fuller, more developed flavor.
• Garlic Powder: This keeps the seasoning easy and evenly distributed throughout the rice. 1-2 minced garlic cloves can be substituted for added depth.
• Ground Cumin: Optional, but helpful for adding warmth.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Long Grain White Rice: Extra Long-grain white rice also works well. We would avoid instant rice because the liquid ratio and cook time are different.
• Chicken Broth: Vegetable broth can be substituted for a lighter flavor.
• Frozen Corn: Canned corn or Fire-roasted frozen corn gives a slightly smokier finish and works well for entertaining.
• Tomato Bouillon: A tablespoon of tomato pasta can be used instead.
• Flavor: Stir in cooked black beans after resting for a more filling version inspired by Mexican rice with corn and black beans.
• Spice: Add a pinch of chili powder or diced green chiles for warmth.
• Presentation: Garnish with chopped cilantro and lime wedges.

How To Make Mexican Rice with Corn

STEP ONE: Prepare the Rice and Onion

Heat the oil in a medium saucepan over medium heat.

Add the onion and cook until softened, then stir in the rice and continue cooking until the grains become slightly opaque and lightly toasted.

STEP TWO: Add the Liquid and Seasonings

Pour in the prepared blended tomatoes, then add the chicken broth, frozen corn, garlic powder, tomato bouillon, cumin if using, and black pepper.

Stir once to combine and bring to a gentle boil.

STEP THREE: Simmer Until Tender and Fluff

Reduce the heat to low, cover tightly, and cook undisturbed until the liquid is absorbed and the rice is tender.

Remove the saucepan from the heat and let the rice rest for 10 minutes, covered, before gently fluffing with a fork.

STEP FOUR: Transfer to a Bowl and Serve

Transfer the fluffed rice to a serving bowl and serve warm with tacos, grilled meats, enchiladas, or black beans.

Garnish with chopped cilantro and lime wedges if desired for a fresh finish.

Storage

Store leftover Mexican rice with corn in an airtight container in the refrigerator for 3 to 4 days. Freeze in portioned containers for up to 2 months and thaw overnight before reheating. Warm gently in the microwave or in a covered skillet with a splash of broth to refresh the texture.

Mexican Rice with Corn FAQs

📖 Recipe

Mexican Rice with Corn

Jami Powell

Mexican Rice with Corn is a Mexican-inspired side dish made with long-grain rice simmered in tomato broth and finished with sweet corn, delivering easy stovetop cooking, family-friendly flavor, and make-ahead convenience. Toasting the rice before simmering creates light, separate grains with the classic color and savory flavor people expect from a restaurant-style side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Total Time 45 minutes mins

1x2x3x

Course Side Dish

Cuisine Mexican

Servings 6

Calories 255 kcal

Equipment

• ▢
  Medium saucepan with a tight-fitting lid
• ▢
  Blender or immersion blender
• ▢
  Measuring cups and spoons
• ▢
  Wooden spoon or heat-safe spatula
• ▢
  Fork for fluffing

Ingredients

  

1x2x3x

• ▢ 1½ cups long grain white rice
• ▢ 2 tablespoons neutral oil
• ▢ ½ cup finely diced white or yellow onion
• ▢ ¾ cup canned diced tomatoes with juices blended until smooth
• ▢ 1¾ cups chicken broth
• ▢ 1 cup frozen corn
• ▢ ½ teaspoon garlic powder
• ▢ 1 tablespoon Tomato Bouillon Powder Caldo de Tomate (such as Knorr)
• ▢ ¼ teaspoon ground cumin optional
• ▢ ¼ teaspoon black pepper

Instructions

 

• Add the canned diced tomatoes with their juices to a blender and process until completely smooth. Measure out ¾ cup and set aside.
• Heat the oil in a medium saucepan over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent. Stir in the rice and continue cooking for another 3 to 4 minutes, allowing the grains to become lightly toasted and slightly opaque while stirring occasionally to prevent browning.
• Pour the blended tomato mixture into the saucepan, then add the chicken broth, frozen corn, garlic powder, tomato bouillon, cumin if using, and black pepper. Stir once to evenly distribute the ingredients and bring the mixture to a gentle boil.
• Once boiling, reduce the heat to low and cover tightly with the lid. Allow the rice to cook undisturbed for 18 minutes. Avoid lifting the lid or stirring during this time so the rice cooks evenly and develops separate grains.
• Remove the saucepan from the heat and keep it covered for 10 minutes to allow the remaining steam to finish cooking the rice. Uncover and gently fluff with a fork before serving.

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Nutrition

Calories: 255kcalCarbohydrates: 47gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 518mgPotassium: 232mgFiber: 2gSugar: 2gVitamin A: 39IUVitamin C: 6mgCalcium: 31mgIron: 1mg

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