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"Quick ""Spanish"" Rice with Corn"

Quick and easy side dish. I do not add any salt to my dishes, you may want to add a pinch to the water tomato sauce mixture -- It's up to you.

4.5 · 6 reviewsRecipe card by Shannon in VAEditorial by recipesvibrant · Updated October 15, 2026
Tex MexSouthwestern U.S.MexicanVeganLow CholesterolHealthy
"Quick ""Spanish"" Rice with Corn"

Total time

7 min

Servings

2

Calories

255.2

Category

Rice

This Quick Spanish Rice with Corn is a rapid, one-pot solution for busy weeknights when you need a flavorful, texture-rich side dish in under 10 minutes. Designed for beginner cooks, this fuss-free recipe relies on a simple absorption method to infuse every grain of rice with robust cumin and chili notes.

Ingredients

Makes 2 servings

  • 1 tomato sauce
  • 1 corn
  • 1/4 chili powder
  • 2 cumin powder

Method

  1. In measuring cup, fill 2/3 c with tomato sauce, add water to equal a little over 1 cup.

  2. In med.

  3. saucepan, bring tomato sauce and water mixture to boil.

  4. Add rice, corn, chili powder and cumin.

  5. Cover, and remove from heat.

  6. Let stand 5 minutes until liquids have been absorbed Fluff with fork and serve.

Cook's notes

  • Use pre-cooked or leftover jasmine rice to ensure the grains stay fluffy rather than mushy during the five-minute steam.
  • Ensure your tomato sauce is plain; if using a seasoned variety, reduce the chili powder by half to keep the spice profile balanced.
  • For a deeper color and earthier aroma, toast the cumin and chili powder in the dry saucepan for 30 seconds before adding the liquids.
  • Measure your tomato sauce and water accurately; if the liquid is too low, the rice will remain crunchy, so aim for that 'just over 1 cup' mark.

Easy swaps

  • Instead of Chili powder, use Smoked paprikaProvides a milder, woodsy flavor profile if you prefer a less spicy finish.
  • Instead of Canned corn, use Frozen corn kernelsNo need to thaw; add them directly to the boiling liquid for an instant crunch.
  • Instead of Tomato sauce, use Vegetable broth mixed with tomato pasteCreates a richer, more concentrated base if you run out of canned sauce.
  • Instead of White rice, use QuinoaUse pre-cooked quinoa for an alternative grain base that holds the sauce well.

Frequently asked

Why do I remove the pan from the heat instead of simmering?

The residual heat in the boiling tomato-water mixture is sufficient to finish cooking the rice gently without scorching the bottom of the pan.

Can I use brown rice for this recipe?

The seven-minute rest method only works with pre-cooked or instant rice; raw brown rice requires a significantly longer cooking time and liquid ratio.

My rice is too wet after 5 minutes, what happened?

You likely added too much water. Simply uncover the pot and let it sit for another minute or two, or place it back on low heat for 60 seconds to evaporate excess moisture.

Does the type of tomato sauce matter?

Yes, use plain tomato sauce rather than pasta sauce, as pasta sauces often contain basil or oregano which will clash with the Southwestern flavor profile.

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