This tasty Mexican Rice is quick and easy to make all in one pot. It is the perfect side dish for all your favorite Mexican entrees. With just the right amount of seasoning, vegetables, and fresh cilantro, your taste buds will thank you!
This tasty rice is always a hot commodity. Family and friends love it, so I like to serve it with many of my favorite Mexican and Tex-Mex dishes. It is a delicious side for my green chile chicken enchiladas, Mexican stuffed peppers, and chile Colorado.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Rice: long-grain white rice. I like to use basmati or jasmine, but you can use any long-grain white rice.
- Seasonings: fresh garlic, ground cumin, chili powder, and fresh cilantro. You could also add a little bit of oregano or smoked paprika.
- Chicken broth: preferably low-sodium
- Frozen peas: Though not traditional in Mexican rice, I like the color and sweetness they add to the dish. You can substitute sliced green onions.
How to Make Mexican Rice
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Heat the olive oil in a medium pot over medium-low heat. Add the rice and the onion. Cook, stirring frequently, until the rice is lightly browned and the onion is tender. Reduce the heat to low and add the garlic, cumin, and chili powder. Cook for a minute while stirring.
Stir in the chicken broth, tomato sauce, and peas. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 20 minutes or until the water is absorbed. Remove the pan from the heat and let the rice rest for 10 minutes, covered. Then, add the cilantro and fluff it with a fork.
Preparation Tips and Storage
- Toasting rice enhances its flavor and helps keep the rice from clumping, resulting in a fluffier texture.
- Don’t lift the lid to see if all the liquid has been absorbed. Carefully, using potholders, tilt the pot over the sink to see if all the liquid has been absorbed. Go slowly, and if the liquid is not absorbed, return it to the stovetop and simmer for a couple more minutes.
- Store leftover rice in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a dampened paper towel over the dish.
- To freeze, cool thoroughly, spoon it into a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave with a dampened paper towel over the dish.
Serving Suggestions
It is delicious with any Mexican or Tex-Mex dish, but some of my favorites are chicken fajitas, shrimp enchiladas, and crock pot chicken tacos. Other more unusual classic favorites are beef birria, refried beans, and chile verde.
Easy Mexican Rice Recipe
Ingredients
- 3 tablespoons vegetable oil
- 1½ cups long grain white rice
- ¼ medium yellow onion finely chopped
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 2½ cups low-sodium chicken broth
- ½ cup tomato sauce
- ½ cup frozen peas
- tablespoon chopped cilantro
Instructions
- Heat the olive oil in a medium pot over medium-low heat. Add the rice and the onion. Cook, stirring frequently, until the rice is lightly browned and the onion is tender.
- Reduce the heat to low and add the garlic, cumin, and chili powder. Cook for a minute while stirring.
- Stir in the chicken broth, tomato sauce, and peas. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 20 minutes or until the water is absorbed.
- Remove the pan from the heat and let the rice rest for 10 minutes covered. Add the cilantro and fluff it with a fork.
Notes
- Toasting rice enhances its flavor and helps keep the rice from clumping, resulting in a fluffier texture.
- Don’t lift the lid to see if all the liquid has been absorbed. Carefully, using potholders, tilt the pot on its side over the sink to see if all the liquid has been absorbed. Go slowly, and if the liquid is not absorbed, return it to the stovetop on simmer for a couple more minutes.
- Store leftover rice in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a dampened paper towel over the dish.
- To freeze, cool thoroughly, spoon it into a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge over and reheat in the microwave with a dampened paper towel over the dish
Cara
A very delicious and easy rice side dish! Loved the flavor
Beth Pierce
So glad that you liked it, Cara!
Maria
This is so good. I made it to go with my Southwest chicken, but next time I’ll be putting it in my burritos.
Beth Pierce
Thank you, Maria! I am happy that you like it!