Recipe Overview
Why you’ll love it: Serve restaurant-style Mexican rice alongside tacos, burritos, or enchiladas for a true “south of the border” experience. Mexican rice isn’t much more difficult to make than plain rice but it’s so much more flavorful.
How long it takes: 45 minutes
Equipment you’ll need: sharp knife, saucepan, stove
Servings: makes 6 cups
My Go-To Taco Night Side
Mexican rice is one of those side dishes that’s often treated like an afterthought. A little scoop on the plate, sitting quietly next to the main event. But when it’s done right? It’s absolutely not background food.
I’m not claiming this is an authentic recipe. It’s simply the version I make for my family, and they’re crazy about it. It’s dependable, full of flavor, and turns any taco night into something better.
What makes it special:
- Weeknight friendly: Simple ingredients and easy steps – totally doable even on a Tuesday.
- Flavor packed: My version of Mexican rice is filled with cumin, garlic, chili powder, sautéed onions, and bell peppers, so it’s flavorful and vibrant – not bland, not boring.
“I like this flavorful Mexican rice, and have made it a few times.”
Ingredient Notes
- Vegetables: Onion, bell pepper, and tomato paste give this recipe lots of flavor and nutrition. The veggies are sautéed in olive oil.
- Flavor boosters: In addition to the vegetables, Mexican rice has a medley of spices and herbs: fresh garlic, chili powder, cumin, and dried oregano (either Mexican or regular oregano is fine).
- Rice: I usually use long grain white rice for this recipe, but you may also use different types of rice, including brown rice.
- Chicken stock: Cooking the rice in chicken stock adds good flavor. You can also use vegetable stock or broth for a vegetarian version of this recipe. In a pinch, you could also use water.
- Garnishes: Any garnish is optional because the rice can be served just as it is. I love the flavor of fresh cilantro but there are many other options, too. Cheese and/or diced fresh tomatoes are always good.
How To Make Mexican Rice
Prep the ingredients. You’ll need a large skillet with a tight-fitting lid. Get the onions, bell pepper, and garlic chopped, and everything else measured out and ready to go.
Sauté. Start by sautéing chopped onions and peppers briefly in a few tablespoons of olive oil, then add the rice, stirring and cooking until the vegetables soften and the rice is lightly golden. Add garlic, cumin, and chili powder, stirring until the spices are toasted and fragrant, about a minute.
Simmer. Add chicken stock (vegetable for vegetarian rice!), tomato paste, salt, and oregano, bring everything to a boil, turn down the heat and simmer, covered, until the rice is done, about 20 minutes if you’re using long grain white rice.
Serve. Fluff the rice, add seasoning if necessary, and serve. So easy and delicious!
Pro Tip
Sautéing the rice with the onions and peppers infuses the rice with lots of flavor and prevents it from getting sticky. However, if your Mexican rice is stickier than you’d like it, the next time you make it, rinse the rice under running water until the water runs clear. If the rice still seems too sticky to you, try basmati rice instead of long grain white rice.
Serving Suggestions
Mexican rice goes great with any of your southwest favorites: tacos, enchiladas, fajitas (try my sheet pan fajitas!), nachos, refried beans, and more. It also goes well as a side dish with tequila lime grilled chicken, fajita stuffed chicken, barbecued ribs, or crispy air fryer salmon.
Recipe Variations
- Change up the seasoning. Feel free to add more or less seasoning or garlic. If you’re looking for a shortcut, substitute 2 teaspoons of my fajita seasoning or taco seasoning for the salt, garlic, chili powder, cumin, and oregano.
- Add protein. If you add meat, Mexican rice can easily become a main dish. Simply brown a pound of ground beef, turkey or chorizo with the onions and peppers, and continue with the recipe. I also like to top Mexican rice with my crockpot salsa chicken for a hearty dinner.
- Make it a vegetarian main dish. Stir in a can of rinsed and drained pinto or red beans. Rice and beans is a fabulous meatless/vegetarian meal, especially topped with a sprinkling of Mexican-style cheese.
- Substitute brown rice. If you prefer the nutritional benefits of brown rice, you can use that instead of white rice. Follow the instructions on the package for cooking times since brown rice usually takes twice as long to cook, and may require a little extra chicken stock
- Add extra veggies. Boost the veggie content with canned or frozen corn or frozen peas, or increase the amount of onions and bell peppers.
- Try different toppings. Top your Mexican rice with salsa, shredded cheese, sour cream, sliced avocado, chopped fresh peppers or onions.
More Rice Recipes
- Cilantro Lime Rice (Chipotle’s copycat)
- Fried Rice
- Yellow Rice
- Coconut Rice
Refrigerate: Leftover Mexican rice can be refrigerated in a covered container for four to five days.
Freeze: Mexican rice can be frozen in a freezer-safe container or bag for up to a month. Thaw overnight in the fridge.
Reheat: Individual portions can be reheated in the microwave. Reheat larger amounts in a skillet on the stove over medium low heat, stirring frequently.
Free Meal Plans
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #19, Meal Plan #37, or Meal Plan #56. You’ll find a wholesome recipe for each weekday plus a categorized grocery list.
More Mexican Recipes
Easy Mexican Rice Recipe
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup finely chopped yellow or sweet onion (about 1 onion)
- ½ cup finely chopped red bell pepper (about ½ bell pepper)
- 2 cups long grain white rice (see note)
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- 4 cups vegetable or chicken stock (see note)
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon Mexican oregano (regular oregano is okay, too)
- Optional: chopped fresh cilantro to garnish
Instructions
- Heat oil in a large saucepan over medium heat. When the pan is hot, add onion and pepper and cook until softened (3 to 4 minutes).3 tablespoons extra virgin olive oil, 1 cup finely chopped yellow or sweet onion, ½ cup finely chopped red bell pepper
- Add rice to the pan, and continue to cook, stirring frequently, until lightly golden, about 5 minutes. Add garlic, chili powder, and cumin and continue to cook, stirring, for 1 minute or until fragrant.2 cups long grain white rice, 1 clove garlic, minced, 1 teaspoon chili powder, ¼ teaspoon ground cumin
- Add stock, tomato paste, salt, and oregano. Stir to combine and increase heat to high. Bring to a boil, then reduce heat to low to maintain a gentle simmer. Simmer with cover on for 20 minutes or until liquid is absorbed.4 cups vegetable or chicken stock, 2 tablespoons tomato paste, 1 teaspoon salt, ½ teaspoon Mexican oregano
- Remove from heat, leaving the cover on, and let rest for 5 minutes.
- Fluff rice with a fork, taste and season with salt and pepper as needed. Garnish with fresh cilantro, if desired, and serve immediately.Optional: chopped fresh cilantro to garnish
Notes
- Rice: Extra long grain white rice, basmati rice, or brown rice work well, too. The amount of liquid and cooking time depends on the type of rice you use. Check package instructions for specific measurements.
- Broth: Use no salt added, or lower sodium chicken or vegetable stock to reduce sodium.
- Make it a main dish: Browned ground beef or turkey (about 16 oz.), or a can of pinto beans, rinsed and drained, can be added if you want to make this recipe a main dish.
- Topping suggestions: Top with shredded cheese, salsa, or other taco toppings, if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I like this flavorful Mexican Rice, and have made it a few times. Toasting the rice is normal for me, growing up in the days of Rice-a-Roni!
So glad you liked it! Thank you for the review!
I am assuming the rice is browned first then cooked in liquid until done with broth or water? Kind of confusing. I’m. making this for a family of 10 for Christmas and cannot mess it up. Thx
Hi, yes, that is what the recipe states. I’m unsure of what part you’re confused about?
That confused me too. I haven’t heard of browning uncooked rice. Thanks for the clarification.
Toasting it a little adds a lot of flavor!
I liked this recipe! I cooked all in a different order, cooking the rice on the side and the onions/garlic/bell peppers also on the side and then combined. The recommended spices were excellent and the recipe gave me the concept I needed to achieve a beautiful flavor.
So glad you liked it! Thank you for taking the time to leave a review, it really means a lot.
Would this rice be good to add to burritos?
Definitely!
Going from ‘one’ ingredient to over half a dozen… over half of which require a run to the store…
“Mexican rice isn’t much more difficult to make than plain rice”
I guess my burritos are getting plain white rice today.
I mean… it’s not plain rice so it definitely needs other ingredients. It’s still a super easy recipe though. I’m not sure where your confusion comes from?
He is a pain in the derrier I’d say
This rice is amazing and so easy to make thank you!!
So glad to hear it! Thanks for leaving a review!
This rice is fabulous! I made it using brown rice and my family really liked it. I like that it used things that I already had on hand, and I didn’t have to buy the boxed rice mix to make a good Mexican-style rice. Definitely keeping this recipe on hand to make again. I served it with salsa chicken and toppings.
So glad you liked it! Just reading your comment made me crave this rice again, ha!
sounds perfect.
It’s so good, and so easy to make!