Easy Mexican Rice Pilaf

A one-pan wonder that’s light, fresh, and ready in 30 minutes flat. Perfect as a side, but honestly? Pile it into a bowl and call it dinner. Sweet corn, juicy tomatoes, briny black olives, and a hit of herbs to tie it all together. Simple, vibrant, and tastes like sunshine.

Serves 3–4

Ingredients

1 mug of long-grain rice (basmati or jasmine work well)
2 mugs vegetable stock (or water + a stock cube)
1 handful sweetcorn (fresh, frozen or canned)
2 ripe tomatoes, chopped (or a handful of cherry tomatoes, halved)
A small handful black olives, roughly chopped
A small handful parsley, chopped
A small handful coriander, chopped
Olive oil or butter (your call)
Salt & black pepper

Method

Heat a splash of olive oil or a knob of butter in a wide pan over medium heat. Add the rice and toast it gently for a couple of minutes until it’s glossy and smells slightly nutty. Don’t let it colour — you’re just waking it up.

Pour in the stock, bring to a simmer, then drop the heat to low. Cover and let it cook gently for 12–15 minutes until the rice is tender and the liquid’s absorbed.

While the rice cooks, prep the rest: chop your tomatoes, herbs, and olives.

When the rice is done, fluff it gently with a fork. Stir through the sweetcorn, tomatoes, and black olives. Let the heat of the rice warm them through — no need to cook them down.

Off the heat, fold in the parsley and coriander. Season generously with salt and black pepper.

To Serve

Serve warm, with extra herbs on top. A squeeze of lime wouldn’t hurt either.

Eat as is, or serve alongside grilled chicken, fish, or tuck it into tacos.

Bon app!