If you’ve ever dreamt of recreating that tender, flavorful, restaurant-style Easy Mexican Rice at home, you’re in for a treat. This recipe is my absolute go-to whenever I crave a fluffy, tomato-kissed side that brings warmth and color to the table. It’s ridiculously beginner-friendly, delightfully versatile, and never fails to impress guests or satisfy picky eaters. With just a handful of pantry staples, you can serve a classic dish with irresistible aromas, vibrant hues, and that signature, comforting taste only Easy Mexican Rice delivers.
Ingredients You’ll Need
Everything you need for Easy Mexican Rice is straightforward, affordable, and likely already sitting in your kitchen. Each ingredient has an important role to play, coming together to create perfect flavor, texture, and signature color with almost no effort. Here’s what you’ll need and why it matters:
- Vegetable oil: Gives the rice its golden color and helps each grain cook up separately instead of sticking together.
- Long-grain white rice (rinsed and drained): Stays fluffy and soaks up those delicious flavors without turning mushy.
- Onion (finely chopped): Adds sweetness and an aromatic base, making the rice super savory from the very first bite.
- Garlic (minced): Provides a subtle, irresistible kick and infuses the whole dish with incredible depth.
- Chicken broth: Infuses the rice with a rich, savory flavor; easy to swap with vegetable broth for a vegetarian version.
- Tomato sauce or blended tomatoes: Creates that beautiful red color and classic tang you expect from Easy Mexican Rice.
- Salt: An essential enhancer, drawing out and balancing all the flavors.
- Cumin: Adds earthiness and warmth, so every forkful feels cozy and robust.
- Chili powder (optional): Brings a gentle heat; totally optional depending on your spice preference.
- Frozen peas and carrots (optional): Folded in at the end for a pop of color and sweetness, but easily left out if you want to keep it classic.
- Fresh cilantro (chopped): Brightens up the dish at the very end, making it taste garden-fresh and extra special.
How to Make Easy Mexican Rice
Step 1: Toast the Rice
Begin by heating the vegetable oil in a large skillet over medium heat. Add the rinsed and drained rice, stirring every minute or so until it takes on a lovely golden hue—about 5 minutes. Toasting the rice is key for flavor and keeps it from getting sticky, so don’t rush this step!
Step 2: Sauté Onion and Garlic
Once the rice is beautifully toasted, stir in your finely chopped onion and minced garlic. Let them cook together for around 2 minutes. The onion will become soft and the garlic will release its wonderful aroma. This quick sauté builds a rich, savory base for your Easy Mexican Rice.
Step 3: Add the Liquids and Spices
Next, pour in the chicken broth and tomato sauce, then sprinkle in the salt, cumin, and chili powder if you like a bit of heat. Give everything a good stir to combine. This is when the rice absorbs all the flavors that make it truly taste like classic Easy Mexican Rice.
Step 4: Simmer Gently
Bring everything to a gentle boil, then reduce the heat to low. Cover the skillet with a snug lid and let the rice simmer for about 18 to 20 minutes. Be patient and avoid lifting the lid, so the steam can work its magic and cook the rice perfectly tender.
Step 5: Rest and Fluff
Take the skillet off the heat and leave it covered for an extra 5 minutes. This resting time lets the rice finish steaming and become extra fluffy. Then, uncover and fluff the rice with a fork to separate the grains and release some steam.
Step 6: Stir In Peas, Carrots, and Cilantro
Finally, gently fold in the frozen peas and carrots along with the fresh chopped cilantro. The veggies add color, sweetness, and a touch of crunch, while the cilantro brings a pop of fresh flavor right at the end. Serve warm and enjoy!
How to Serve Easy Mexican Rice
Garnishes
For that restaurant-worthy finish, sprinkle your Easy Mexican Rice with a little extra chopped cilantro or a squeeze of fresh lime. A few diced green onions or slices of jalapeño look stunning and add a flavor boost, too. I like to top mine with a light flurry of queso fresco whenever I have it on hand.
Side Dishes
Pair this dish with sizzling fajitas, classic enchiladas, or simple grilled chicken for a meal that feels festive. Easy Mexican Rice also makes a wonderful side for tacos, burritos, or chimichangas, and it’s the perfect way to round out any Tex-Mex feast. If you’re going vegetarian, it’s fantastic alongside sautéed veggies or refried beans.
Creative Ways to Present
Try packing Easy Mexican Rice into a small bowl or ramekin, then flipping it onto a plate for a pretty dome shape like in Mexican restaurants. For potlucks or parties, serve it in a big, colorful platter topped with a rainbow of veggies. You can also use leftovers as a flavorful filling for stuffed bell peppers or quick rice bowls—so versatile!
Make Ahead and Storage
Storing Leftovers
To keep your Easy Mexican Rice fresh, let it cool to room temperature first, then transfer it to an airtight container and pop it in the fridge. It will stay perfectly tasty for up to four days, ready to reheat for quick lunches or dinners.
Freezing
If you want to save some for later, Easy Mexican Rice freezes beautifully. Place cooled rice in a freezer-safe bag or container; squeeze out as much air as possible. It will last in the freezer for up to three months—just thaw in the fridge overnight before reheating.
Reheating
The easiest way to reheat is to microwave in a covered, microwave-safe bowl with a splash of water until warmed through, fluffing halfway. On the stovetop, gently reheat in a skillet with a little extra broth or water, stirring occasionally until hot and steamy. Either way, Easy Mexican Rice stays fluffy and delicious.
FAQs
Can I use brown rice instead of white?
Absolutely! Just be sure to increase the cooking time and add a little extra liquid, since brown rice takes longer to soften. The texture will be a bit chewier but still delicious.
Is Easy Mexican Rice spicy?
By default, this recipe is mild and family-friendly, but you can easily kick up the heat with more chili powder or by tossing in diced jalapeños or green chilies when cooking. It’s totally adaptable to your spice preference.
What if I don’t have tomato sauce?
No worries! Blended canned tomatoes or even a scoop of salsa will work just fine and still provide that essential flavor and color. The rice turns out great either way.
Can I double this recipe for a crowd?
Yes, Easy Mexican Rice is perfect for doubling (or even tripling) for parties or potlucks. Just use a larger pot or skillet so everything cooks evenly, and be sure to keep the rice ratio to liquid the same.
Is this dish gluten-free and vegetarian?
The recipe is gluten-free as written, and it’s easy to make vegetarian—just swap the chicken broth for vegetable broth. It’s a go-to side for almost any dietary need!
Final Thoughts
I hope you’re excited to try this Easy Mexican Rice in your own kitchen. It’s the kind of recipe you’ll want to make again and again, whether for casual weeknights or fun-filled gatherings. Give it a go and let it become one of your favorites, too!
Print
Easy Mexican Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
This quick and flavorful Easy Mexican Rice recipe is a perfect side dish for your favorite Mexican meals. With simple ingredients and a delicious taste, it’s sure to become a new favorite in your recipe collection.
Ingredients
Main Ingredients:
- 2 tablespoons vegetable oil
- 1 cup long-grain white rice, rinsed and drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 cup tomato sauce or blended tomatoes
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder (optional)
- 1/2 cup frozen peas and carrots (optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat oil and rice: Heat oil in a large skillet over medium heat. Add the rice and cook, stirring often, until lightly golden and toasted, about 5 minutes.
- Add onion and garlic: Stir in onion and garlic, cooking for 2 minutes until softened and fragrant.
- Cook with broth and seasonings: Add chicken broth, tomato sauce, salt, cumin, and chili powder if using. Bring to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
- Finish and serve: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in peas, carrots, and cilantro before serving.
Notes
- For vegetarian rice, substitute chicken broth with vegetable broth.
- Add diced jalapeños or green chilies for extra spice.
- This rice makes an excellent side dish for tacos, enchiladas, or grilled meats.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
