Summer Time Mexican Rice

Summer Time Mexican Rice

I’ve mentioned in the past (many, many, many times) my adoration of Mexican cuisine. Any time someone suggests Mexican I’m there! I make my versions of Mexican dishes at home as well and this is one of my favorites. It’s not completely authentic, but it’s tasty so that’s all that matters!

This time of year I like to utilize the abundance of tomatoes and peppers that sometimes pile up. This is a quick and easy dish that you cook entirely in the microwave, making it ideal for those hot summer days! Not to mention the fact it’s really delicious. What’s not to like about that?

So grab those summer veggies and lets get started!

What You’ll Need:
1 cup of instant rice (Note: You can use white or brown.)
2 cups of tomatoes, chopped
2 ears of corn, kernels removed (Note: You can use left over corn that is cooked or add it in raw. Either way works.)
1/2 a large red onion, chopped
1 bell pepper, chopped
2 tablespoons of chili powder
1 tablespoon of paprika
1/4 to 1 teaspoon of cayenne (Note: More if you like it hot, less if you don’t. You can leave this out all together if you prefer.)
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of finely ground black pepper
1 teaspoon of sea salt
1 bunch of chives, chopped (Note: About 1/3 to 1/2 cup.)
2 cups of water

First place rice in the bottom of a large glass dish. (Note: You’ll need one with a lid.) Next add tomatoes:

Summer Time Mexican Rice: Rice and Tomatoes

Then add corn kernels:

Summer Time Mexican Rice: Corn

Then add red onion:

Summer Time Mexican Rice: Red Onion

Have I mentioned lately how much it annoys me that something that is purple is called red? No? Well then there you go! ;oP


After the onion add bell pepper:

Summer Time Mexican Rice: Bell Pepper

You can use whatever color you have on hand. I used a yellow variety this go around.

Sprinkle chili powder, paprika, cayenne, black pepper, onion powder, garlic powder, chives and sea salt over the top of the veggies:

Summer Time Mexican Rice: Spices

And last add the water:

Summer Time Mexican Rice: Ready to Cook

Place lid on the dish and microwave on high for 10 minutes. Remove lid and stir. Replace lid and microwave on 3-5 minute intervals until liquid is absorbed and rice is tender.

Be sure to keep an eye on this toward the end. You don’t want it to “boil” over in the microwave and make a mess. Not that I’ve done that before or anything! ;oP

Remove lid and stir. Place lid back on the dish and let sit for 5 minutes before serving.

Notes: You can add in beans too if you like. I like black or red in this dish.

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