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You are here: Home / Recipes / Side Dishes

Easy Mexican Rice

By Susie Weinrich ยท Date Mar 4, 2021ยท Leave a Comment ยท May contain affiliate links.

mexican rice in a bowl topped with cilantro and limes
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This savory Mexican Rice recipe serves as the perfect side dish for any Mexican meal, including tacos, burritos, and enchiladas. The required ingredients are likely already in your pantry. Combining everyday items like rice, tomatoes, onions, and spices, come together in about 30 minutes!

mexican rice in a bowl topped with cilantro and limes

Perfect for hosting a taco party, family meals, or a craving for Mexican cuisine, this Mexican Rice recipe seamlessly blends convenience, simplicity, and taste.

If you want to make this in your Instant Pot then pop over to this recipe for Instant Pot Mexican Rice.

RELATED: Instant Pot Refried Beans & 15 Minute Refried Beans

Table of Contents hide
1 Why This Recipe Works
2 Ingredients
3 Step-by-Step Picture Instructions
4 Serving
5 Freezing
6 Reheating
7 Expert Tips
8 Recipe FAQโ€™s
9 Related Recipes
10 Did you make this recipe?
11 Easy Mexican Rice Recipe

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.

Mexican rice ingredients on a table with labels

White Rice โ€“ 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 โ€“ 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.

  1. Prep Rice
  2. Rinse your uncooked rice by running it under cool water for about a minute in a fine mesh sieve. Set aside.

  3. Onions & Garlic
  4. Place the pot over medium heat and add the olive oil. Once it is hot add the diced onions and garlic. Sautรฉ for 5 minutes, stirring often.

  5. Add Rice
  6. Pour in the rice and spices and sautรฉ for another 2-3 minutes.

    onions and rice in a pot
    rice onions and spices in a pan being stirred

    Now pour in the chicken broth and scrape up any browned bits from the bottom of the pan (deglazing).

  7. Bring To A Boil
  8. Crank the heat up to medium high and bring the pot to a boil.

    tomato sauce being poured into a pot with rice and chicken broth

    Once it boils, turn the heat to low. Gently pour in the tomato sauce.

  9. Cook Rice
  10. 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.

    mexican rice cooked in a pot with onions and tomato sauce on top

    At the end of 20 minutes remove the pot from the heat and leave it covered for 5 more minutes.

  11. Fluff and Serve
  12. Fluff the rice with a fork and garnish with cilantro and green onions.

    fluffing red rice in a pot with a fork

    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.

red rice in a bowl with a margarita to the side

Expert Tips

  • Rinse your rice, removing the extra rice starch. This will give you fluffier rice.
  • Sautรฉ the rice and spices for about 2 minutes. It will lightly toast the rice and release the spice oils, giving extra flavor.
  • Donโ€™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 FAQโ€™s

What is another name for Mexican Rice?

Some will also call Mexican Rice, Spanish Rice, although they are different dishes. It is also called Arroz Rojo (Red Rice).

What should I serve with Mexican 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!

What kind of rice do I use for Mexican Rice?

Traditionally a long grain white rice is used to make Mexican Rice.

Related Recipes

  • Mexican Side dish of refried beans topped with cheese, tomatoes and cilantro
    Best 15-Minute Canned Refried Beans
  • homemade salsa in a bowl with cilantro and limes
    Restaurant Style Salsa
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    Instant Pot Queso Blanco Dip
  • beef enchilada Casserole with a slice cut out so you can see the layers of corn tortillas, beef, cheese and sauce
    Ground Beef Enchilada Casserole
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    Cream Cheese Chicken Enchiladas
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    Easy Enchilada Skillet

Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
Mexican Rice in a white bowl, picture from above

Easy Mexican Rice Recipe

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.
5 from 1 vote
Print Pin Rate Save Saved!
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 people
Calories: 237kcal
Author: Susie Weinrich

Equipment

  • Pot with a well fitting lid

Ingredients

  • 2 tablespoon olive oil
  • 1 small onion - diced, white or yellow
  • 3 garlic cloves - minced
  • 1 ยฝ 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
  • ยฝ teaspoon cumin
  • ยฝ teaspoon dried oregano
  • 2 ยฝ 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.
    1 ยฝ cups long grain white rice
  • Place the pot over medium heat and add the olive oil.
    Once the oil is shimmery and warm add the diced onions and garlic. Sautรฉ for 5 minutes, stirring often.
    2 tablespoon olive oil, 1 small onion, 3 garlic cloves
  • Pour in the long grain white rice and spices (kosher salt, chili powder, onion powder, cumin and dried oregano) and sautรฉ 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
    1 teaspoon kosher salt, 1 teaspoon chili powder, 1 teaspoon onion powder, ยฝ teaspoon cumin, ยฝ teaspoon dried oregano
  • Now pour in the chicken broth.
    Scrape up any browned bits from the bottom of the pan.
    2 ยฝ cups chicken broth
  • 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.
    8 oz can tomato sauce
  • 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.
    green onions and cilantro
  • Perfect served with Instant Pot Refried Beans or 15 minute Refried Beans

Recipe Tips and Notes:

INSTANT POT : To make this recipe in your Instant Pot/ Electric Pressure Cooker, head over to Instant Pot Mexican Rice.
To use Brown Rice make the recipe as is, however follow the cooking time printed on the rice package.ย 
To use Basmati Rice make the recipe as is, however REDUCE the chicken broth to 2 cups and follow the cooking time printed on the rice package.ย 
P
Recipe Tips:ย 
  • Rinse your rice, removing the extra rice starch. This will give you fluffier rice.
  • Sautรฉ the rice and spices for about 2 minutes. It will lightly toast the rice and release the spice oils, giving extra flavor.
  • Donโ€™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.
ย 
Freezing Mexican Rice โ€“
  • 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!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 237kcal | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 953mg | Potassium: 304mg | Fiber: 2g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 1mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom's Dinner! Read More

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