Spicy Mexican Rice

Spicy One-Pot Mexican Rice

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 -6
Author Nicole Johnson


  • 1 cup long grain white rice
  • 2 tablespoons butter salted
  • 1 - 15.5 ounce can diced tomatoes with spicy red pepper or sub the green chili variety for a less-spicy version
  • 1 - 7.75 El Pato Hot Tomato Sauce yellow can
  • 1 - 15.5 ounce can black beans drained and rinsed
  • 1 1/3 cup water
  • 1/2 teaspoon cumin
  • 2 teaspoons Gourmet Garden cilantro stir-in paste
  • 1 teaspoon Gourmet Garden chunky garlic paste
  • 1/2 teaspoon salt or to taste
  • 1/2 pieces lime cut into serving-sized
  • Gourmet Garden lightly dried cilantro for garnish and extra flavor


  1. Place the rice and butter into a skillet over medium heat. Stir constantly, until the rice is lightly browned.
  2. Add the diced tomatoes, El Pato, black beans, water, and cumin. Stir to combine, reduce heat to low (a very low simmer), and cover. Stir occasionally after 4-5 minutes to reincorporate liquid throughout the dish, and then recover and cool an additional 5-10 minutes.
  3. Stir in Gourmet Garden cilantro stir-in paste, chunky garlic, and salt. Taste. Cook additional 5 minutes if necessary, or until the rice is done. (Different varieties of rice will have different cook times.)
  4. Garnish with lime and cilantro, and let guest squeeze lime over the finished rice.