This Mexican Rice is the absolute perfect side dish for tacos, burritos, or enchiladas! You probably have all the ingredients on hand and it only takes about 30 minutes to make, start to finish.
If you want to make this in your Instant Pot then pop over to this recipe for Instant Pot Mexican Rice.
Why This Recipe Works
- Cooking the long grain white rice in chicken broth adds more flavor than using water.
- You literally infuse the rice with flavor by adding the Mexican seasonings before cooking.
- Layering in the tomato sauce give the rice a nice red color that is traditional for Mexican rice.
- It is perfect served with tacos, burritos, or enchiladas!
Ingredients
Here are the things that you will need to make this Mexican Rice recipe, plus a few special notes about the ingredients.
White Rice – This recipe is written and tested using long grain white rice. You can also use brown rice or basmati rice, you will just want to follow cooking times on the package.
Pro Tip: Rinse your rice to remove the excess rice starch that clings to the outside of the grains. This will prevent your rice from clumping or becoming too creamy.
Adding Spice – If you like your Mexican Rice a little spicy you can absolutely add a diced jalapeno in with the onions and garlic.
You can also add a couple pinches of cayenne pepper when you add the seasonings.
Step-by-Step Picture Instructions
Make sure you have a sturdy pot that has a lid. It is important to have a pot with a well fitting lid so that it will trap the steam to cook the rice.
Rinse your uncooked rice by running it under cool water for about a minute in a fine mesh sieve. Set aside.
Place the pot over medium heat and add the olive oil. Once it is hot add the diced onions and garlic. Sauté for 5 minutes, stirring often.
Pour in the rice and spices and sauté for another 2-3 minutes.
Now pour in the chicken broth and scrape up any browned bits from the bottom of the pan (deglazing).
Crank the heat up to medium high and bring the pot to a boil.
Once it boils, turn the heat to low. Gently pour in the tomato sauce.
Pop the lid on and let it cook (without peaking) for 20 minutes, or per package time instructions if using something other than long grain white rice.
At the end of 20 minutes remove the pot from the heat and leave it covered for 5 more minutes.
Fluff the rice with a fork and garnish with cilantro and green onions.
Serving
This rice is best served as a side dish along side tacos, burritos or enchiladas.
It would also be a great base for a burrito bowl.
Freezing
You can absolutely freeze this rice! If you have leftovers or just want to meal prep, freezing is a great option to save your Mexican Rice for up to 3 months.
Simply spread your prepared and cooled rice on a parchment paper lined baking sheet, choose one that will fit in your freezer.
Spread it so that it is in one layer.
Pop in the freezer for about 3 hours. Then break it apart and place in a freezer baggie.
Mark the date on the bag and save for up to 3 months!
Reheating
Reheat your frozen rice in a skillet over medium low heat with a little water. Or pop it in the microwave for a minute or two.
Taste it for additional seasonings like chili powder, cumin and garlic.
Expert Tips
- Rinse your rice, removing the extra rice starch. This will give you fluffier rice.
- Sauté the rice and spices for about 2 minutes. It will lightly toast the rice and release the spice oils, giving extra flavor.
- Don’t peek while your rice is cooking, keep the steam in the pot.
- Fluff your rice with a fork. The tines will seperate the grains perfectly.
Recipe FAQ’s
Some will also call Mexican Rice, Spanish Rice, although they are different dishes. It is also called Arroz Rojo (Red Rice).
Mexican Rice is a traditional Mexican side dish, so you should serve it with a main dish that is of Mexican heritage: tacos, burritos, barbacoa, or enchiladas all make great options!
Traditionally a long grain white rice is used to make Mexican Rice.
Related Recipes
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Easy Mexican Rice
Equipment
- Pot with a well fitting lid
Ingredients
- 2 tablespoon olive oil
- 1 small onion diced, white or yellow
- 3 garlic cloves minced
- 1 ½ cups long grain white rice (can use brown rice or basmati rice, see notes)
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 2 ½ cups chicken broth
- 8 oz can tomato sauce
Garnish
- green onions and cilantro
Instructions
- Start by rinsing your uncooked rice by running it under cool water for about a minute in a fine mesh sieve. Set aside.
- Place the pot over medium heat and add the olive oil. Once the oil is shimmery and warm add the diced onions and garlic. Sauté for 5 minutes, stirring often.
- Pour in the long grain white rice and spices (kosher salt, chili powder, onion powder, cumin and dried oregano) and sauté for another 2-3 minutes.Pro Tip: if you want spicy Mexican Rice add a few pinches of red pepper flakes and cayenne pepper when you add the other spices
- Now pour in the chicken broth. Scrape up any browned bits from the bottom of the pan.
- Crank the heat up to medium high and bring the pot to a boil.
- Once it comes to a boil, turn the heat to low.
- Gently pour in the tomato sauce, then pop the lid on.
- Cook for 20 minutes, or per package time instructions if using something other than long grain white rice.Pro Tip: Do not lift the lid to peek at the rice. You want the steam trapped to properly cook the rice.
- At the end of 20 minutes remove the pot from the heat and leave it covered for 5 more minutes.
- Remove the lid and fluff the rice with a fork.
- Serve garnished with cilantro and green onions.
Notes:
- Rinse your rice, removing the extra rice starch. This will give you fluffier rice.
- Sauté the rice and spices for about 2 minutes. It will lightly toast the rice and release the spice oils, giving extra flavor.
- Don’t peek while your rice is cooking, keep the steam in the pot.
- Fluff your rice with a fork. The tines will separate the grains perfectly.
- Spread your prepared and cooled rice on a parchment paper lined baking sheet, choose one that will fit in your freezer.
- Spread it so that it is in one layer.
- Pop in the freezer for about 3 hours.
- Then break it apart and place in a freezer baggie. Mark the date on the bag and save for up to 3 months!
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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