This is the rice dish that makes every other rice dish feel like it is not trying hard enough. Cooked in one pan with spices, tomatoes, stock, and finished with melted cheese, it is flavourful enough to eat on its own and versatile enough to go alongside almost anything. Twenty minutes, one pan, and it…
Why You’ll Love This Recipe
Most rice dishes are either too complicated or too boring. This one is neither. The rice toasts in the pan before the liquid goes in, which adds a nuttiness to every grain. The spices bloom in the oil before anything else, building a flavour base that makes the whole pot taste like it has been simmering for an hour. And then there is the cheese on top, which melts into golden bubbling patches that are honestly the best part.
Why It Works
Toasting the rice in oil before adding liquid is a classic technique that prevents it from going mushy and adds a subtle, nutty depth. Cooking the rice in well-seasoned stock instead of water means every grain absorbs flavour rather than just being a vehicle for whatever is on top. The lid-on steam method cooks the rice through evenly without any stirring, which is how you get distinct, separate grains rather than a starchy clump.
One-Pan Cheesy Mexican Rice in 20 Minutes
Rice toasted in spices, simmered
in tomatoes and stock, and finished with melted cheddar. One pan, twenty
minutes, completely irresistible.
Ingredients
- 250g long grain white rice
- 1 can (400g) chopped tomatoes
- 400ml chicken or vegetable stock
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Half teaspoon chilli powder
- 2 tablespoons olive oil
- 100g cheddar, grated
- Salt and black pepper
- Fresh coriander to serve
Instructions
Instructions
Step 1: Cook onion and bloom the spices
Heat olive oil in your wide pan
over medium heat. Add diced onion and cook for 3 minutes until softened. Add
garlic, cumin, smoked paprika, and chilli powder. Stir constantly for 60
seconds until the spices are fragrant and have darkened slightly.
Step 2: Toast the rice
Add the dry rice to the pan and
stir to coat every grain in the spiced oil. Toast for 2 minutes, stirring
constantly, until the rice smells slightly nutty and the grains look slightly
translucent at the edges.
Step 3: Add liquid
Pour in the chopped tomatoes and
stock. Stir well to combine and season generously with salt and pepper. Bring
to a boil, then reduce the heat to low.
Step 4: Cover and cook undisturbed
Put the lid on and cook over low
heat for 15 minutes. Do not lift the lid and do not stir. The steam trapped
inside is doing all the work and you will ruin it if you interfere.
Step 5: Add cheese and finish
After 15 minutes, check that the
rice is cooked through and all the liquid has been absorbed. Scatter grated
cheddar evenly over the top. Put the lid back on for 2 minutes until the cheese
has melted. Scatter with fresh coriander and serve straight from the pan.
Notes
Pro Tips
If the rice still has a bite
after 15 minutes but the liquid is gone, add a splash of water, put the lid
back on, and give it 3 more minutes. Do not stir during cooking. Stirring
activates the starch in rice and makes it sticky. Trust the lid and the low
heat. For extra smokiness, add a teaspoon of chipotle paste with the other
spices.
Nutrition Information:
Serving Size:
3Amount Per Serving:Calories: 1320 kcal [ serves 3 ]Total Fat: 14ggSaturated Fat: 7gg
Variations
Add a drained can of black beans with the liquid for a more substantial, protein-rich version. Stir through frozen corn when you add the cheese for sweetness and colour. Make it spicier with a diced jalapeño cooked with the onion.
Substitutions
No long grain rice? Basmati works well. No cheddar? Any melting cheese works: Monterey Jack, mozzarella, or even a spoonful of cream cheese stirred through. No chicken stock? Vegetable stock is perfect for a vegetarian version.
Common Mistakes to Avoid
Lifting the lid while cooking: every time you lift the lid you let steam escape and the rice cooks unevenly. Skipping the toasting step: un-toasted rice turns mushy. The two minutes of toasting makes a real difference to the final texture. Too much liquid: follow the ratio exactly. Too much liquid produces wet, sticky rice.
Serving Suggestions
Serve straight from the pan as a side alongside grilled chicken, tacos, or fajitas. It also works brilliantly as a base for a burrito bowl topped with sour cream, salsa, avocado, and whatever protein you fancy.
Storage
Store in an airtight container in the fridge for up to three days. Rice must be cooled quickly and refrigerated promptly for food safety.
Reheating Tips
Add a splash of water and reheat in a pan over medium heat, stirring until steaming hot throughout. Alternatively, microwave in 90-second bursts with a damp paper towel over the top to prevent drying out.
FAQs
Can I make this with brown rice?
Yes but you will need to increase the stock to 500ml and the cooking time to 35 minutes. Brown rice takes longer to absorb liquid and cook through.
Why is my rice clumping?
Either it was stirred during cooking or the heat was too high. Keep the heat on its lowest setting and resist all urges to stir.
Can I make this ahead?
The rice reheats well. Make up to two days ahead and reheat with a splash of water. Add fresh coriander and a sprinkle of fresh cheese when serving.
