Mexican fiesta rice served in a bowl

Mexican fiesta rice

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

Prep: 15 mins Cook: 25 mins Plus resting


Serves 8

Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal164
  • fat3g
  • saturates1g
  • carbs29g
  • sugars3g
  • fibre2g
  • protein4g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 peppers (choose your favourite colours), finely chopped



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 4 garlic cloves, very finely chopped or crushed
  • 1 tsp cumin seeds or ½ tsp ground cumin
  • 1 tbsp tomato purée
  • small pinch of sweet smoked paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 250g basmati rice
  • 450ml hot vegetable stock (make sure it’s vegan-friendly)
  • finely chopped coriander and sliced spring onions, to serve


  1. Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.

  2. Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Jun, 2020
Very tasty - I added bacon to this dish but you could add any meat/veg/bean combo to the rice really. Very easy to make and even my 16 year old son liked it .... not an easy feat!
7th Apr, 2019
Made this as a side dish for enchiladas. Very easy to make, but did add extra paprika and some cayenne pepper. Next time going to try adding kidney beans and sweet corn.
Karen Sylvester's picture
Karen Sylvester
18th Jan, 2019
Very tasty and went down well with all the family. My only query was with the portion sizing. It says it feeds 8 but we struggled to feed 4 with it (two adults and two teenage girls with healthy appetites). I might add beans next time to bulk it out. Will definitely cook again.
25th Sep, 2018
Super tasty and easy to make
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?