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
Jenny
This Mexican rice was delicious! It was a great accompaniment to your beef birria recipe! It was a fantastic meal.
Beth Pierce
Thanks, Jenny! That sounds amazing!
Hari
This a delicious Mexican rice recipe. It was easy to make and perfect with your crock pot chicken taco. Thanks a lot for sharing!
Beth Pierce
My pleasure, Hari!
Amy L
I am always excited to make this Mexican rice because it is so delicious, flavorful, and easy to make. Thanks for the great recipe, Beth!
Beth Pierce
My pleasure, Amy!
Bethany
This Mexican rice recipe was delicious and so easy to make! I love adding fresh veggies for extra flavor. Have you tried it with brown rice instead of white?
Beth Pierce
Sorry, I have not. It is traditionally made with white rice. Let us know if you do. Keep in mind that brown rice takes a little longer to cook.
Lisa
This recipe was so delicious! I served it with your sour cream chicken enchiladas and my family said it was a hit! They loved the meal.
Beth Pierce
That is awesome. I am so glad that they liked it.
Kristine
YUM! Another excellent recipe. I’m making this tonight for my family! No more buying expensive frozen Mexican rice from the grocery store!
Beth Pierce
Thanks, Kristine! Enjoy!