This Easy Mexican Rice is light, fluffy, and flavorful! This Easy Mexican Rice is infinitely better than the one you get at Mexican restaurants. Easy to make with simple ingredients. Stovetop and Rice Cooker instructions are included.
Easy Mexican Rice Recipe Highlights
Today, I am sharing my super easy no-fuss version of Mexican Rice. I have to say that even though I’m Latina, I’m not Mexican, so my recipe might not be close to authentic, but I do know that it’s damn good. Plus, there’s barely any hands-on time involved here at all. The best kind of recipe, right?
The funny thing is that I’m not a rice lover, but I LOVE this rice.
This Mexican Rice is light, fluffy, and flavorful! And It’s a delicious accompaniment to just about anything.
The rice is truly flavorful because it simmers in a puree of tomatoes, onions, garlic, jalapeño, and chicken stock, absorbing all those delicious additional flavors.
This Easy Mexican Rice is infinitely better than the one you get at Mexican restaurants, hands down.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Rice: Long-grain white rice is commonly used, although you can also use medium-grain rice. I use parboiled long-grain rice.
- Chicken stock: You can substitute for vegetable stock if you want to keep it vegetarian. You can also use chicken broth.
- Veggies: You’ll need Roma tomatoes, garlic, jalapeno pepper, and yellow onion. Fresh tomatoes or tomato sauce are used to give the rice its distinct color and flavor.
- Tomato paste: This will add more flavor and enhance the color too.
- Salt & Black pepper: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Oil: You can use any oil you have handy. I usually use vegetable oil or olive oil.
- Frozen mixed vegetables: This is totally optional. I use frozen mixed vegetables (peas, corn, and carrot).
- Cilantro & lime juice: For extra freshness and flavor, garnish the rice with chopped cilantro and a squeeze of lime juice just before serving.
Best Rice Type To Make Mexican Rice
I use and recommend opting for long-grain rice, such as white rice or parboiled rice. These varieties tend to produce fluffier and more separate grains, which is desirable for Mexican rice. Plus, they cook relatively quickly and have a neutral flavor, allowing the other ingredients and spices to shine.
Make Mexican Rice On the Stove
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Blend Veggies
Place chicken stock, tomatoes, garlic, jalapeño, onion, tomato paste, salt, and pepper into a blender and blend until all ingredients are well-chopped. Set aside.
- Toast the Rice
Add oil to a medium pot over medium heat. When the oil is hot, add the rice and toast, stirring constantly, for 2 minutes. You will notice that the rice will look opaque.
- Add the Veggie Mixture
Add the mixture from the blender and the frozen vegetable (if using) and mix to incorporate. Bring to a boil.
- Cook
Reduce the heat to low, cover the pot, and simmer until all the liquid is absorbed, about 20 minutes. Add chopped cilantro and lime juice, if desired, and fluff the rice with a fork to mix. Let the rice sit for 3 – 5 minutes to “dry out” and lose the extra moisture.
Make Mexican Rice in a Rice Cooker
The best part is that everything gets tossed into the rice cooker, you walk away, and the magic happens in minutes. Then you finish it up with a handful of cilantro, a few big squeezes of lime.
- Place rice into the rice cooker.
- Place chicken stock, tomatoes, garlic, jalapeño, onion, tomato paste, salt, and pepper into a blender and blend until all ingredients are well-chopped. You can leave it as chunky or smooth as you like.
- Add the mixture from the blender to the cooking pot with the rice. Add oil and frozen vegetable (if using) and mix to incorporate.
- Close the cooking pot and set the cooker in “white rice” mode. Note: The cooking time might vary depending on your rice cooker model. My Hamilton Beach rice cooker takes 45 minutes.
- Add cilantro and serve with lime wedges.
Tips To Make The Yummiest Mexican Rice
Choose the Right Rice: Opt for long-grain rice, such as white rice or parboiled rice. These varieties tend to produce fluffier and more separate grains, which is desirable for Mexican rice.
Sauté and Brown the Rice: Start by sautéing the rice in a bit of oil or fat until it’s lightly toasted and turns opaque. This step adds depth of flavor and enhances the texture of the rice.
Don’t Over-Stir: Stir the rice gently after adding the liquid, but avoid excessive stirring as this can cause the rice to become sticky.
Simmer with a Lid: Cover the pot with a lid and reduce the heat to a low simmer once you’ve added the liquid and stirred. Let the rice cook undisturbed until the liquid is absorbed and the rice is tender.
Fluff with a Fork: After you let the rice rest for 5 minutes, use a fork to gently fluff the rice, separating any grains that may have stuck together.
Garnish: For extra freshness and flavor, garnish the rice with chopped cilantro, lime zest, and a squeeze of lime juice just before serving.
Serving ideas
We often serve alongside some Instant Pot Crispy Pork Carnitas, Mexican Short Ribs, or oven-fried chicken. I like to make a double batch of it so we have it to enjoy for a few days. It does keep well and reheats beautifully. Here are some other of my favorite way to serve this flavorful rice.
- Tacos: Serve Mexican rice as a side dish alongside your favorite tacos, whether they’re filled with grilled chicken, beef, pork, or vegetarian fillings. The rice’s flavors complement the savory and spicy elements of the tacos. These are my favorite taco recipes: Easy Shredded Chicken for Tacos, Easy Ground Beef for Tacos Recipe, 30-minute Easy Tacos al Pastor.
- Enchiladas: Mexican rice is a fantastic accompaniment to enchiladas, whether they’re filled with cheese, chicken, beef, or beans: the rice’s richness and mild spiciness balance out the flavors of the enchiladas. Our fave enchiladas: Quick and Easy Enchiladas Suizas.
- Burritos: Include a scoop of Mexican rice inside your burritos to add texture, flavor, and a pop of color. It can be a great filler along with beans, meat, and other fillings.
- Fajitas: When serving fajitas, offer a side of Mexican rice to round out the meal. The rice’s flavors complement the sizzling grilled meat and vegetables in fajitas. No-Fuss Easy Sheet Pan Steak Fajitas.
- Grilled Meats: Whether you’re grilling steak, chicken, or fish, a side of Mexican rice can add depth to the meal. The rice provides a satisfying base to soak up juices and sauces from the grilled meats.
- Beans: Pair Mexican rice with refried beans or black beans for a classic combination. The rice and beans together create a well-rounded, satisfying dish. You need these beans in your repertoire: Easy Drunken Beans (Frijoles Borrachos)
- Mexican Bowls: Create customizable Mexican rice bowls by layering the rice with ingredients like grilled vegetables, beans, avocado, salsa, cheese, and your choice of protein. It’s a great option for a balanced and customizable meal.
- Chiles Rellenos: These stuffed peppers are often served with a side of Mexican rice. The rice helps balance out the richness of the cheese-stuffed peppers.
- Carnitas or Barbacoa: Rich and flavorful dishes like carnitas (slow-cooked pork) or barbacoa (slow-cooked beef) pair wonderfully with Mexican rice, creating a hearty and satisfying meal. My go-to carnitas recipe: Super Easy Mexican Pulled Pork (5 ingredients)
- Mexican Buffets: Mexican rice is a must-have side dish if you’re hosting a Mexican-themed party. It complements a variety of dishes and allows guests to create their own unique plates.
- Lunch Wraps: Use Mexican rice as a filling for lunch wraps or burritos, along with other ingredients like beans, cheese, vegetables, and your choice of protein.
Storing & Freezing Instructions
Store in the refrigerator for up to 5 days.
Freeze: This rice can be frozen in an airtight container for up to 3 months. No need to thaw before reheating; remove it from the freezer and reheat it in the microwave with 1 to 2 tablespoons of water or stock.
Frequently Asked Questions
Spanish rice and Mexican rice involve cooking rice in a tomato-based broth. Mexican rice tends to be more flavorful and includes a wider variety of ingredients and seasonings.
It will depend on the combination of different factors, such as the type of rice used, sautéing, and proper cooking technique.
Mexican rice often appears yellow due to the use of ingredients like tomatoes, tomato sauce, and spices. It’s important to note that the exact shade of yellow in Mexican rice can vary depending on the specific recipe and the ingredient ratio. While yellow is often associated with tomatoes and spices, variations in ingredient proportions and preparation techniques can result in different shades of yellow or even reddish hues.
Browning rice before cooking serves several important purposes that contribute to the flavor and texture of the final dish. It helps to enhance its flavor and to create a slight barrier on the outside of the grains. This barrier helps prevent the rice from becoming overly sticky or mushy during cooking. Instead, it helps each grain maintain its structure, resulting in a fluffier and more distinct texture in the cooked rice.
More Mexican-Inspired Recipes You’ll Love!
- Mexican Short Ribs
- Instant Pot Crispy Pork Carnitas
- Easy Slow Cooker Chipotle Beef Brisket
- Slow Cooker Chipotle Carnitas
- Easy Ground Beef for Tacos Recipe
- Quick and Easy Enchiladas Suizas
- Browse more recipes…
Recipe Card 📖
Easy Mexican Rice
Equipment
Ingredients
- 3 cups (720 ml) chicken stock
- 3 Roma tomatoes ,chopped
- 4 garlic cloves, peeled
- 1 jalapeno pepper ,seeded
- 1 medium yellow onion ,chopped
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 3 cups long white rice (see notes)
- 1 ½ cups frozen mixed vegetables (peas, corn, and carrot) ( (optional)
- 1/4 cup finely chopped cilantro
- 1 tablespoon fresh lime juice
Instructions
Stovetop:
- Place chicken stock, tomatoes, garlic, jalapeño, onion, tomato paste, salt, and pepper into a blender and blend until all ingredients are well-blended. Set aside.
- Add oil to a medium pot over medium heat. When the oil is hot, add the rice and toast, stirring constantly, for 2 minutes. You will notice that the rice will look opaque.
- Add the veggie mixture from the blender and the frozen vegetable (if using) and mix to incorporate. Bring to a boil.
- Reduce the heat to low, cover the pot, and simmer until all the liquid is absorbed, and the rice is tender, about 20 minutes.
- Add chopped cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for 3 – 5 minutes to "dry out" and lose the extra moisture.
Rice Cooker:
- Place rice into the cooking pot.
- Place chicken stock, tomatoes, garlic, jalapeño, onion, tomato paste, salt and pepper into a blender and blend until all ingredients are well-chopped.
- Add mixture from the blender to the cooking pot with the rice. Add oil and frozen vegetable (if using) and mix to incorporate.
- Close the cooking pot and set the cooker on “white rice” mode. Note: The coking time might vary depending on your rice cooker model. My Hamilton Beach rice cooker takes 45 minutes.
- Carefully, open the rice cooker, add chopped cilantro and lime juice, and fluff the rice with a fork to mix. Let the rice sit for 3 – 5 minutes to "dry out" and lose the extra moisture.
- Choose the Right Rice: Opt for long-grain rice, such as white rice or parboiled rice. These varieties tend to produce fluffier and more separate grains, which is desirable for Mexican rice.
- Sauté and Brown the Rice: Start by sautéing the rice in a bit of oil or fat until it’s lightly toasted and turns opaque. This step adds depth of flavor and enhances the texture of the rice.
- Don’t Over-Stir: Stir the rice gently after adding the liquid, but avoid excessive stirring as this can cause the rice to become sticky.
- Simmer with a Lid: Cover the pot with a lid and reduce the heat to a low simmer once you’ve added the liquid and stirred. Let the rice cook undisturbed until the liquid is absorbed and the rice is tender.
- Fluff with a Fork: Use a fork to gently fluff the rice, separating any grains that may have stuck together.
- Garnish: For extra freshness and flavor, garnish the rice with chopped cilantro, lime zest, and a squeeze of lime juice just before serving.
Nutrition
Disclosure: This is a sponsored post. My opinions are my own and were not edited by others.
This recipe was originally published on October 2016. I have tweaked the recipe to be more clear, easy to make, and more delicious in August 2023. I also added more notes, tips, photos, and information to make it as helpful as possible!
This is a great Mexican rice. My family loves any kind of rice even plain rice with milk and cinnamon! Curry, Indian, Fried, Mexican, rice pudding! But, back to the recipe, it has flavor , and color. Great taste. The bowl empties quick!
Hello Debbie! We are a BIG rice enthusiast too. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Yeah i;m with everyone else that is confused. It would be helpful if when you are using a special ingredient or a special appliance that you also provide your readers with the base standard as the alternative to help people out. You are asking us to puree something which will add to the liquid content when you are using parboiled rice. clearly if using regular rice, the addition of the tomato and pepper puree would be a different amount. I have noticed with quite a few of your recipes already and while I have a pretty decent imagination as an at home cook…I don’t feel you use that train of thought of people that don’t have what you are using when you post this stuff.
Hello Nay! I am sorry this is confusing for you. I always use the same water radio when cooking rice because that works for me. I don’t like mushy rice so even I’m using a rice cooker I keep the same ratio. Of course, everyone is different so feel free to adapt the recipe to your taste and situation or just find a better fit for your taste. Thanks for your feedback.
I’m going to try to make this but I don’t understand your note, you said you use pre-boiled rice so Does that mean you cooked the rice before hand or what ? it’s not clear The recipe looks good I will wait for a reply because I don’t know if I should cook the rice first or what because it shouldn’t take 45 minutes if the rice is already cooked. Thank you
Hello Vicci! I apologize if my note is confusing for you. I use parboiled rice, which is partially pre-cooked in its inedible husk before being processed for eating but still raw, it’s just a type of rice. You can use any rice you want and cook according to your rice cooker instructions. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
These comments are not helpful. Did anyone actually make this rice?
So are you using regular measuring cups for this or the rice cup that is provided with cooker?
Hello I! Yes, I used the cup that comes with the cooker, but you can use any measuring cup as long as you keep the proportions. Thanks for your interest in my recipe. ?
I have travel lots of country but i listen about Mexican food among of the place. Among people like Mexican food. Thanks for sharing about Mexican kitchen.
I love hispanic rice (red). Thanks for the chance to win such an amazing giveaway.
I love rice cooked with coconut milk, so rich and delicious.
well spanish rice i love it
I really like saffron rice! we make it with some yummy chicken!
I like Mexican Style Rice the best but also many others.
I like vegetable fried rice.
I like cheese and broccoli rise and chicken fried rice.
Tomato Rice
I LIKE a good Asian rice! yum 🙂
thanks!
There are some good rice pilaf mixes on the market. My favorite.
I like a chicken flavored rice.
I like cilantro/lime rice
I like Rice Pilaf.
I love fried rice and also brown rice.
Besides plain brown rice, I do enjoy a good Mexican rice! This looks delicious. Thank you for the giveaway
I love spanish rice.
Spanish rice is my favorite rice!
I love chicken flavored rice the best.
I love a cilantro lime flavored rice! Delicious!!
I love making Spanish Rice. So delicious!
I like plain white rice with butter!
I like white rice. I like that I can add my own flavors to it to blend well with whatever else i am eating.
Mexican rice is my favorite!
I love Spanish rice.
I like the cilantro and lime flavored rice
That looks so delicious and is something I think my family would love! I will definitely pin for later! My favorite flavor of rice is definitely chicken flavored or spicy. They are favorites of mine!
I love buttered rice the most but my son makes a great cilantro lime rice as well!
Spanish rice is my favorite.
I like lemon rice.
correct Tweet link https://twitter.com/kraftmaking/status/784449858887442433
Spanish rice is my favorite flavored rice.
I love Mexican rice and coconut rice.
Hmm, if I had to pick a favorite flavored rice, I might go with something Indian. I love curry in rice. I like how Indian spices can give you a lot of flavor without bringing too much heat, lol. (I used to love heat, but these days my stomach rebels!!)