thepounder1: "great recipe as written. didn't change a thing an…" Read More


  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 onion (diced)
  • 1 1/2 cups basmati rice
  • 8 ounces tomato sauce
  • 1 1/2 cups vegetable broth
  • 1 cup corn kernels
  • 1/2 cup carrots (diced)
  • 1/2 cup frozen peas
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • kosher salt
  • freshly ground black pepper
  • 2 roma tomatoes (diced)
  • 2 tablespoons cilantro leaves (chopped fresh)

NutritionView more

Sodium35% DV840mg
Fat6% DV4g
Protein20% DV10g
Carbs17% DV51g
Fiber12% DV3g
Calories280Calories from Fat35
Total Fat4g6%
Saturated Fat1g5%
Trans Fat
Calories from Fat35
Total Carbohydrate51g17%
Dietary Fiber3g12%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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thepounder1 3 days ago
great recipe as written. didn't change a thing and it was easy to make and very tatty.
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Delicious and so easy to make!
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Jamison S. 14 Oct 2018
Didn't turn out exactly how I wanted it to as I didnt exactly have all the ingredients a d I added a few spices of my own, but it tastes great.
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William Néron 11 Oct 2018
Quite excellent. We love doing half the recipe and serve with fish on the side.
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Nakia Nicole 9 Aug 2018
Very good saved well and will make again
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me 2 Jul 2018
This was delicious and was even better as left overs the next day. I have made this twice now and added extra liquid and extra chilli the second time around. For the fussy ones who don't like to go without some sort of meat, I added some prawns in the last five minutes of cooking. Really great recipe thanks
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Francis Jackson 16 Jun 2018
I would make it again Mexican rice Mexican chilli rice I’ll make it a game
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John 16 Jun 2018
Loved it, easy to make and tastes great . made enough to microwave next day, and it taste just as good microwaved as freshly cooked.
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Kristina B. 5 Jun 2018
Turned out a little dry but I had some store bought bruschetta on hand which I stirred in at the end, the juices and spices from that made it just wonderful
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Rina Jeremiah 20 May 2018
Really delicious! I would maybe add a little bit more spices to it though but that’s just my preference
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D W. 19 May 2018
Turned out great, but could use a little more flavor. I’ll make this again and add a little salsa for flavor.
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Emilie van Oosten 11 May 2018
I loved it, tasty and easy to make kids even gave it a go
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Avery 11 May 2018
Came out a little dry for me, but super tasty and easy!
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Teddy Pessagno 4 May 2018
Turned out great. Used more broth because of some comments about the rice.
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Aziz Tnani 24 Apr 2018
It was a simple and rapid recipe. It lacks some spices for me, I added more paprika
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Yotam S. 14 Apr 2018
Turned out nice, needs something to go along with it though.
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Constanze 12 Apr 2018
I modified a little as I don't like coriander that much. I'll definitely cook it again. Simple and Yummly!
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Sherri P. 31 Mar 2018
It came out great and Tasted yummy
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Richard D. 2 Aug 2015
While the family said they like it, I would make two, possibly three, changes if I use this recipe again. First, I would replace the basmati rice with either a medium or long grain white rice. I used brown basmati and it was too firm (crunchy). When I used a medium grain white in the past I has zero leftovers. The second regards the corn. While I recognize the three vegetable combination as a sort of Mexican-mirepoix I'll consider roasting the corn first to add a little more color and flavor. The third is to go full on and replace the corn and peas with green peppers (with a little chopped green chilies) and red pepper with some cayenne or chipotle. The carrots stay since they add good color and texture. This, to me, is a nice Mexican flavor profile but is conditional since my boys like the vegetables in this dish.