Mexican Rice

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This Mexican Rice recipe is filled with flavor and comes together in hardly any time! It is so delicious and pairs well with countless dishes.

Mexican Rice

Side dishes are just as important as the main course, in my opinion. There are some nights when my kids are more excited about the side dish! Taco Tuesday is one of those dinners. Whenever I make this Mexican Rice to go with our tacos or enchiladas it’s usually the first thing to disappear off the table. My kids can’t get enough!

This recipe is so easy and takes only 30 minutes from start to finish. In a non-stick skillet or saucepan add chicken broth, rice, garlic salt, salsa, cumin, and butter. Bring to a boil and then let simmer while covered for 25 minutes. All of these delicious flavors will cook together to create the most amazing rice.

It’s highly likely that once you try this Mexican Rice recipe it will become your new favorite. Mexican Rice can really go with any meal. Grilled chicken, steak, late night nachos, and my personal favorite Green Chili Chicken Enchiladas. Don’t be surprised if your table ends up like mine, and this side is the first thing to be completely eaten.

Mexican Rice

CAN I USE ANOTHER TYPE OF RICE?

Yes! If you prefer another grain of rice, substitute that into the recipe. Double check the cooking time, and liquid ratio as certain grains require different measurements.

HOW DO I MAKE THIS RICE SPICY?

If you and your family like a little heat then add a small can of green chilis to the cooking process, or cut up some fresh jalapeno and add to rice before boiling.

HOW DO I PREPARE MORE FOR A LARGE FAMILY?

If you have a large family, or are preparing this recipe for more people, double the amounts of ingredients to double the portion size. Just be sure to use a large skillet or saucepan.

Mexican Rice

ENJOY THIS RECIPE? HERE ARE A FEW MORE SIDE DISHES TO ENHANCE YOUR MAIN COURSES

Cilantro Lime Rice – Fluffy rice with hints of lime and cilantro.

The Best Green Bean Casserole – Fresh green beans covered in a homemade sauce and topped with crispy onions.

Twice Baked Potato Casserole – Creamy potatoes, cheese, and crispy bacon.

Baked Parmesan Zucchini – Fresh sliced zucchini with parmesan cheese and Italian flavor.

Mexican Rice
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5 from 5 votes

Mexican Rice

Easy and delicious Mexican rice. Ready in about 30 minutes!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Life in the Lofthouse

Ingredients

  • 1 cup uncooked long-grain rice
  • 2 cups chicken broth
  • 1 Tablespoon butter
  • 1/2 cup salsa
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin

Instructions

  • Combine all ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes.
    Remove from heat and let rice stand with the lid on for 10 minutes. Remove lid and fluff rice with a fork. Serve!

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Mexican Rice

 


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49 thoughts on “Mexican Rice

  1. Okay, I made this tonight to take to a family member who recently had a baby. I have a Mexican rice that I like but it’s kinda spicy and I didn’t want to overwhelm her 7 year old daughter. This rice was great! I tasted it before packing it up and I had to save a small portion for myself. It is a great go-to Mexican rice recipe. Thanks so much!

  2. so if you want good Spanish/Mexican rice–try this, real Spanish rice doesn’t have butter.

    1cup jasmine rice (hard to mess up w/ this rice
    1/2 small onion (diced)
    1 can Rotel (diced tomatoes and can pick if you want spicy or not)
    2 cloves fresh garlic (minced)
    1/2 can tomatoe sauce (use only 1/2 the can )
    salt (your preference on amount)
    pepper( your preference on amount)
    garlic salt(your preference on amount)
    cumin 1-2tsp. (this is a strong spice so don’t add too much)
    jalepenos (fresh sliced) optional (I like it hot)
    2tablespoons oil

    In a pot or pan add 2tablespoons oil and heat for a couple minutes–then add your dry rice and stir til you see it’s starting to brown slightly–toss in your onions and continue browning rice (careful not to burn you just want to turn the majority of it a slight brown color). When done browning add your whole can of rotel, 1/2 can tomatoe sauce, sliced fresh jalepeno (optional), and 1&1/2cups cold water. Then toss in your garlic cloves and other seasonings (stir it all together), then bring to a boil for about 2 minutes over medium heat–then drop heat to low and cover–let simmer til liquid is gone usually about 20minutes or so. Once liquid is cooked out and rice has set for a few minutes–stir rice w/ a fork to fluff and mix in the sauce that has settled on top–I’m Mexican and this is how we cook it only reason I use jasmine rice is because it’s not as finicky as other long grain rice and is hard to undercook.

  3. I’m making this now to go with Steak fajitas and it smells great! Can’t wait to eat. I wanted to thank you for posting a quick and easy MEXICAN rice recipe, aka rice with a Mexican flavor. I hope you weren’t offended by the previous poster who tried to take you to school with her SPANISH rice. You’re great, keep up the good work!

  4. I made this to go with your chicken ranch tacos, and it was oh so good! I’ve tried several different spanish/mexican rice recipes, and this one is by far my favorite. I did need a bit more cooking time; my rice still had a bit of a crunch at 25 minutes. I think a 30 minute cook time and removing from heat and letting the rice have an extra 5 minutes to steam should do the trick.

  5. Can I ask what type of salsa you use? In the photo there is no sign of onion, tomato or pepper. Those are usually found in salsa. I know my kids would love this if it came out as pictured.

  6. ZimmerDesigns- I used Pace Picante salsa. It’s the only type of store-bought salsa I use, especially in this recipe. It does have little bits of onions and peppers, but they didn’t show up in this picture for some reason. I did not edit them out. Thanks

  7. This was soooo good! I always buy the mexican rice in a bag, but decided to try this…glad I did! Even Mr. Picky Eater (aka my 18 yr old who only eats McDonald’s) loved it! So easy and so good!

  8. Alright, I made this last night with Cilantro Lime chk and my husband is still raving over leftovers this afternoon about how amazing the rice is. Thank you! I’m very pleased with how easy it was, although I thought the rice was a little sticky. Would the consistency change if I brought the broth to boil then added rice? (I did not lift the lid).

    1. Savannah- We love this rice too! So good! To prevent sticky rice I always make sure to measure the broth exactly 2 cups, any less then you’ll have sticky rice. And you can always cook it a couple extra minutes as well! πŸ™‚

  9. I’ve made this rice twice now. I made a double batch tonight to share with a coworker that just had surgery. Another coworker made enchiladas for her, so I thought this would be a great side dish.

    Just wanted to let you know that this will be my mexican rice recipe from now on. Delicious! I thought I would add that I found a new salsa from Taco Bell at the store and used that. In the past, I’ve used Pace when I need salsa for a recipe, but I really liked the Taco Bell Thick & Chunky Salsa in this. It turned out perfect. Oh… and I used long grain brown rice.

    Thanks again, Holly… for the delicious recipe. It’s definitely a keeper!!!

  10. This is how my mother, grandmothers, aunts, and even mother in law makes mexican rice, and they are all born and raised in Mexico.
    Take a cup of long rice and let it sit in water for 30 minutes. While that is soaking put water to boil add 2 juicy roma tomatoes. While that is boiling, in a blender add a teaspoon of salt, a tablespoon of chicken bullion powder, add one garlic, and half of a small onion, cut that into quarters so it blends easy. Once the tomatoes have burst add it to the blender. Take the boiling water and also add it to the blender. Blend till very liquidy. Strain out 2 cups of the broth.

    Drain rice well. In pan add a good amount of vegetable oil, enough to cover the rice. Set to medium heat, add rice while its cold. Let the oil do its work, stirring occasionally. Once the rice turns golden brown, which will take about 10 minutes, drain well the oil from the rice. Put back any rice that fell into the strainer. Then add the tomato broth, watch out it will sizzle. Once its good and boiling, turn the heat down to as low as you can, to a simmer, cover. Let it simmer for 15 minutes. After the 15 minutes let it sit for another 5 minutes, don’t uncover even though its tempting. The steam will finish it off.

    No need for cumin or none of that.

  11. I didn’t have chicken broth, but I did have a can of condensed chicken noodle soup. I drained the broth from the noodles of course, then added 1 can of water and there was exactly 2 cups of broth. I also did not have cumin, but substituted chili powder. I was also at the end of my garlic salt so I ended up having to sub the other 1/2 with regular salt. 1/2 taco sauce to 1/2 salsa. (I need to go to the store badly). This was a great recipe that wasn’t intimidating that gave me a starting point. I have never made my own Mexican rice from scratch. Thanks for the post!

  12. Just wanted to let you know this is my GO TO mexican rice recipe! It is so easy and comes out great every time… (except that one time I forgot to turn the burner down!). We have this in my house almost weekly. Thanks for sharing your simple and delicious recipes!

  13. Hi There,

    I followed this recipe and loved the flavour. However, my rice came out gummy and overcooked. Was I supposed to bring everything to a boil with the rice in the pot?

    Also, I used Jasmine rice, should I have used a different kind? I’d like to know because like I said, loved the flavour of this recipe and I want to try it again.

    1. Amy, I haven’t used Jasmine rice so I don’t know if that’s why it didn’t work. When I make this I always use long grain white rice. I would try that next time. And Yes, you bring it to a boil with everything in the pot. I always cook it as stated above, and make sure to let it stand 10 minutes with the lid on, that should help it soak up all the water so you get fluffy rice!

      1. I have a rice cooker that is the only way I cook rice. Could I just put everything in it. When I make red beans and rice or jambalaya that is what we do. Just wondering if I could do that.

  14. Hi, Holly. Just wanted to tell you that I hardly ever leave reviews of recipes, but I just had to rave about this mexican rice! I made it to go in your crockpot stuffed bell peppers, and it is SO delicious. My daughter and I ate all the leftover rice that didn’t go into the recipe! I’ve made mexican rice before, but yours is so much better and more flavorful! (I followed your recipe exactly- no additions or substitutions. I even had Pace salsa!)
    I have made many of your recipes and enjoyed them all! Thanks for all you do and for sharing your talents with us!

    1. Shannon, thank you so much for taking the time to comment and let me know what you thought! What an incredibly sweet comment. Thank you so so much! β™₯

  15. Ok, I’m getting ready to make this rice some time this week, but (sorry if it’s a silly question) but what kind of salsa did you use? I love your site and had make MANY of your recipes, which list some of our favorite dishes at home, simple, easy and super yummy!
    Let me know about the salsa so I can get it and make it probably mid week.

  16. I never leave comments on recipes but this was by far my favorite mexican rice, I’ve looked up several that were all never good. I even read all the comments to find out what salsa you used just to make it exactly pictured! Excellent recipe!

  17. I make this using Uncle Ben’s whole grain brown rice and it is delish!!! My 6yr old son requests it often. Simple recipe that tastes great!

  18. OMG, I just made this & it is soooo good. You know it’s good when your kids want more. I followed the recipe exact and it was full of flavor. Thank you for the recipe

  19. This rice was absolutely amazing!! I have tried so many rice recipes and this one, hands down, is the best! Thank you!

    1. Yes Mary, you can definitely make this a day in advance. Just store it covered in the fridge before using. Then reheat on stovetop or microwave πŸ™‚

  20. 5 stars
    This rice is so fluffy and delicious! It was the bOmbdiggity and we all LOVEd it.

    I Love all YOur recipes, They never disappoinT!
    Thank yOu πŸ™‚

  21. 5 stars
    YuM! We love this recipe and make it at least 2-3 times per month.
    Quick question though: have you ever made it in an instant pot AND if so, how long do you set it for? And natural or quick release?
    Thanks a ton!

    1. Mary, SO happy you enjoy this yummy rice so much! To be honest- I have yet to have tried cooking in an instant pot! lol That’s one of my new year’s goals- to start using mine! πŸ˜‰

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