Delicious, versatile, and always a crowd-pleaser—Mexican rice is the ultimate comfort food that transforms any meal into a fiesta. Whether you’re craving a quick weeknight dinner or planning a festive gathering, these 19 flavorful recipes have you covered. Get ready to spice up your kitchen and discover your new favorite dish!
Classic Mexican Red Rice
Craving that authentic Mexican restaurant vibe at home? This classic red rice delivers bold flavor with minimal effort—perfect for taco night or meal prep.
Ingredients
– 1 cup long-grain white rice (rinsed well to remove excess starch—trust me, it makes all the difference)
– 2 tbsp vegetable oil (I always use avocado oil for its high smoke point)
– 1/4 cup finely chopped white onion (don’t skip this—it builds the flavor base)
– 1 clove garlic, minced (fresh only, please!)
– 1/4 cup tomato sauce (I use canned but homemade works too)
– 2 cups chicken broth (warmed—cold broth slows cooking)
– 1 tsp salt (adjust if your broth is salty)
– 1/4 tsp ground cumin (toasted cumin seeds ground fresh if you’re fancy)
– 1 small carrot, finely diced (adds sweetness and color)
– 1/4 cup frozen peas (thawed—they’ll cook perfectly in the steam)
Instructions
1. Rinse 1 cup long-grain white rice under cold water in a fine-mesh strainer until water runs clear.
2. Heat 2 tbsp vegetable oil in a medium saucepan over medium heat for 1 minute.
3. Add rinsed rice to the hot oil and toast for 3-4 minutes, stirring constantly, until lightly golden.
4. Stir in 1/4 cup finely chopped white onion and cook for 2 minutes until softened.
5. Add 1 clove minced garlic and cook for 30 seconds until fragrant.
6. Pour in 1/4 cup tomato sauce and stir to coat the rice evenly, cooking for 1 minute.
7. Add 2 cups warmed chicken broth, 1 tsp salt, and 1/4 tsp ground cumin, then bring to a boil.
8. Stir in 1 small finely diced carrot and 1/4 cup thawed frozen peas.
9. Reduce heat to low, cover the saucepan tightly, and simmer for 18 minutes—do not lift the lid!
10. Remove from heat and let stand covered for 5 minutes to finish steaming.
11. Fluff the rice gently with a fork before serving.
Fluffy, vibrant, and packed with savory tomato goodness, this rice has just the right chew. Serve it alongside grilled chicken or stuff it into burritos for an instant upgrade—leftovers reheat like a dream for tomorrow’s bowl.
Spicy Chipotle Mexican Rice
Kick off your fiesta with this smoky, spicy side that steals the show. Packed with bold chipotle heat and fluffy grains, it’s a weeknight hero. Ready in under 30 minutes—let’s fire it up.
Ingredients
– 1 cup long-grain white rice (rinsed well to avoid mushiness)
– 2 tbsp avocado oil (my high-heat favorite for perfect sautéing)
– 1 small white onion, finely diced (about ½ cup—trust me, it adds sweet balance)
– 2 cloves garlic, minced (fresh only, no jarred stuff!)
– 1 tbsp chipotle in adobo, minced (adjust for heat—I go bold with extra sauce)
– 1½ cups chicken broth (warm it slightly for even cooking)
– ½ tsp salt (fine sea salt blends best)
– ¼ cup fresh cilantro, chopped (reserve some for garnish—it brightens everything)
– 1 lime, juiced (about 2 tbsp—squeeze it fresh, no bottled juice!)
Instructions
1. Rinse 1 cup long-grain white rice under cold water until water runs clear to remove excess starch.
2. Heat 2 tbsp avocado oil in a medium saucepan over medium-high heat until shimmering, about 1 minute.
3. Add ½ cup finely diced white onion and sauté for 3 minutes until translucent and fragrant.
4. Stir in 2 cloves minced garlic and cook for 30 seconds until golden but not browned.
5. Mix in 1 tbsp minced chipotle in adobo and cook for 1 minute to bloom the spices.
6. Add the rinsed rice to the saucepan and toast for 2 minutes, stirring constantly, until lightly golden.
7. Pour in 1½ cups warm chicken broth and ½ tsp salt, scraping any browned bits from the bottom.
8. Bring to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
9. Simmer for 18 minutes without lifting the lid—this traps steam for fluffy rice.
10. Remove from heat and let stand covered for 5 minutes to finish absorbing liquid.
11. Fluff the rice gently with a fork to separate grains without mashing them.
12. Fold in ¼ cup chopped fresh cilantro and 2 tbsp fresh lime juice until evenly distributed.
Mouthwatering and slightly sticky with a smoky kick, this rice has a perfect tender bite. Serve it alongside grilled chicken or stuff it into burritos for an instant upgrade—leftovers? Toss with black beans for a next-day bowl.
Mexican Green Rice with Cilantro-Lime
Zesty and vibrant, this Mexican Green Rice with Cilantro-Lime is your new weeknight hero. Packed with fresh herbs and zingy citrus, it’s a flavor bomb that pairs perfectly with tacos, grilled proteins, or even solo as a satisfying bowl. Trust me, it’s a crowd-pleaser that’ll have everyone asking for seconds.
Ingredients
– 1 cup long-grain white rice (I always rinse mine to avoid mushiness)
– 2 cups low-sodium chicken broth (vegetable broth works great for a vegan twist)
– 1 cup fresh cilantro leaves and tender stems (packed—don’t skimp!)
– 1/4 cup fresh lime juice (about 2 limes, and I squeeze them fresh for maximum zing)
– 2 cloves garlic (minced finely—no one wants a big chunk)
– 1/4 cup white onion (diced small for even flavor distribution)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1/2 tsp salt (adjust later if needed, but start here)
Instructions
1. Rinse 1 cup long-grain white rice under cold water in a fine-mesh strainer until water runs clear to remove excess starch.
2. Heat 2 tbsp extra virgin olive oil in a medium saucepan over medium heat for 1 minute until shimmering.
3. Add 1/4 cup diced white onion and sauté for 3 minutes until translucent and fragrant.
4. Stir in 2 cloves minced garlic and cook for 30 seconds until aromatic but not browned.
5. Tip: Toasting the rice here adds a nutty depth—add the rinsed rice and cook for 2 minutes, stirring constantly.
6. Pour in 2 cups low-sodium chicken broth and 1/2 tsp salt, then bring to a boil over high heat.
7. Once boiling, reduce heat to low, cover the saucepan tightly with a lid, and simmer for 18 minutes without lifting the lid.
8. Tip: Letting it steam undisturbed ensures fluffy grains—remove from heat and let it sit covered for 5 minutes.
9. While rice rests, blend 1 cup fresh cilantro leaves and tender stems with 1/4 cup fresh lime juice in a blender until smooth.
10. Tip: For a brighter green color, add a splash of broth to the blender if needed to help it puree easily.
11. Fluff the cooked rice with a fork to separate the grains.
12. Gently fold the cilantro-lime puree into the rice until evenly distributed and vibrant green.
13. Serve immediately for the best texture and flavor.
Oozing with fresh, herby goodness, this rice has a fluffy yet slightly sticky texture that clings to every bite. The lime adds a tangy kick that balances the earthy cilantro—perfect alongside grilled chicken or stuffed into burritos for an extra pop of color and zest.
Cheesy Mexican Rice and Beans
Zesty and satisfying, this one-pot wonder transforms pantry staples into pure comfort. Get ready for bold flavors and melty cheese in under 30 minutes.
Ingredients
– 1 cup long-grain white rice (I always rinse mine to prevent mushiness)
– 1 can (15 oz) black beans, drained and rinsed (save that liquid for smoothies!)
– 1 cup shredded Monterey Jack cheese (freshly grated melts so much better)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
– 1 cup canned diced tomatoes with green chilies (like Rotel—trust me on this)
– 1.5 cups vegetable broth (low-sodium lets you control the salt)
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt to taste (I start with 1/2 tsp and adjust later)
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 small diced onion and cook for 4–5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—don’t let it brown!
4. Add 1 cup rinsed rice to the skillet and toast for 2 minutes, stirring constantly to coat with oil.
5. Pour in 1 cup diced tomatoes with green chilies, 1.5 cups vegetable broth, 1 tsp cumin, 1/2 tsp chili powder, and 1/2 tsp salt.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes—no peeking!
7. Remove the skillet from heat and let it sit covered for 5 minutes to steam the rice perfectly.
8. Fluff the rice gently with a fork, then fold in 1 can drained black beans and 1 cup shredded cheese until evenly distributed and melted.
9. Season with additional salt if needed.
Velvety cheese clings to every grain, while the beans add a creamy contrast. Serve it straight from the skillet with a squeeze of lime or piled into tortillas for instant burrito bowls.
One-Pot Mexican Rice with Chicken and Peppers
One-pot Mexican rice with chicken and peppers delivers bold flavor without the cleanup. Grab your skillet and let’s build layers of spice, color, and comfort—fast. Perfect for busy nights when you crave something vibrant and satisfying.
Ingredients
– 1 lb boneless, skinless chicken thighs, diced (I love thighs for extra juiciness!)
– 1 cup long-grain white rice, rinsed (rinsing removes excess starch for fluffier rice)
– 1 red bell pepper, chopped (adds sweet crunch)
– 1 green bell pepper, chopped
– 1 small yellow onion, diced
– 2 cloves garlic, minced (fresh is best for that punchy aroma)
– 1 tbsp olive oil (extra virgin is my go-to for richness)
– 1 (15 oz) can diced tomatoes, undrained (they bring tangy liquid)
– 1 cup chicken broth (low-sodium lets you control the salt)
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste (I start with 1/2 tsp salt and adjust later)
– Fresh cilantro, chopped (for garnish—don’t skip the bright finish!)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken thighs and cook for 5–6 minutes, stirring occasionally, until browned on all sides.
3. Tip: Don’t overcrowd the skillet to ensure a good sear on the chicken.
4. Add diced onion and chopped bell peppers to the skillet and sauté for 3–4 minutes until softened.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Add rinsed rice, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt to the skillet, stirring to coat everything evenly.
7. Pour in undrained diced tomatoes and 1 cup chicken broth, scraping the bottom to release any browned bits.
8. Tip: This deglazing step adds depth to the flavor base.
9. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 18–20 minutes.
10. Tip: Avoid lifting the lid during cooking to keep steam trapped for perfectly tender rice.
11. Remove from heat and let stand covered for 5 minutes to allow the rice to absorb any remaining liquid.
12. Fluff the rice with a fork, season with additional salt and pepper if needed, and garnish with fresh cilantro.
Fluffy rice soaks up the smoky spices, while tender chicken and crisp peppers add texture in every bite. Serve it straight from the skillet with a squeeze of lime or topped with avocado slices for a fresh twist—it’s a crowd-pleaser that tastes even better the next day.
Mexican Street Corn and Rice Skillet
OBSESSED with this one-pan wonder that brings fiesta vibes straight to your kitchen. Charred corn meets creamy rice in a skillet that’s ready in under 30 minutes—perfect for Taco Tuesday upgrades!
Ingredients
– 2 tbsp olive oil (my go-to for that golden sizzle)
– 4 ears fresh corn, kernels sliced off (frozen works, but fresh is chef’s kiss)
– 1 cup long-grain white rice (rinsed—trust me, it prevents mush)
– 2 cups chicken broth (vegetable broth for my veggie friends)
– 1/2 cup cotija cheese, crumbled (adds salty magic)
– 1/4 cup mayo (the secret to creamy dreams)
– 1 lime, juiced (freshly squeezed, no bottled stuff)
– 1 tsp chili powder (kick it up if you dare)
– 1/4 cup chopped cilantro (for that fresh pop)
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until lightly charred and fragrant.
3. Stir in 1 cup rinsed rice and toast for 2 minutes, coating it in the oil—this enhances nutty flavor.
4. Pour in 2 cups chicken broth and bring to a boil, then reduce heat to low and cover the skillet.
5. Simmer for 15-18 minutes, until the rice is tender and liquid is absorbed—avoid peeking to keep steam in.
6. Remove from heat and let sit covered for 5 minutes; this rest time fluffs the rice perfectly.
7. Uncover and stir in 1/2 cup cotija cheese, 1/4 cup mayo, juice of 1 lime, and 1 tsp chili powder until creamy.
8. Fold in 1/4 cup chopped cilantro just before serving for a bright finish.
The skillet delivers a smoky-sweet crunch from the corn against creamy, cheesy rice—top with extra cotija and serve straight from the pan for that rustic, shareable vibe.
Slow Cooker Mexican Rice Casserole
Mouthwatering layers of flavor that practically cook themselves while you live your life. This set-it-and-forget-it casserole brings all the fiesta vibes without the fuss—perfect for busy weeknights or lazy Sundays. Trust me, your slow cooker is about to become your new best friend.
Ingredients
– 1 cup long-grain white rice (I always rinse mine to prevent mushiness)
– 1 lb ground beef (85/15 lean-to-fat ratio for optimal flavor)
– 1 yellow onion, diced (sweet varieties work wonders here)
– 2 cloves garlic, minced (fresh is non-negotiable for that punch)
– 1 (15 oz) can black beans, drained and rinsed (low-sodium lets you control salt)
– 1 (15 oz) can corn kernels, drained (fire-roasted adds smoky depth)
– 1 (10 oz) can diced tomatoes with green chilies (Rotel is my go-to for zest)
– 2 cups chicken broth (warm it slightly to help rice cook evenly)
– 1 tbsp chili powder (adjust if you like extra heat)
– 1 tsp ground cumin (toasted whole seeds crushed fresh? Chef’s kiss)
– 1 tsp paprika (smoked type elevates everything)
– 1/2 tsp salt (fine sea salt distributes best)
– 1/4 tsp black pepper (freshly cracked, always)
– 1 cup shredded cheddar cheese (sharp cheddar melts like a dream)
– Fresh cilantro for garnish (a must for that bright finish)
Instructions
1. Brown 1 lb ground beef in a skillet over medium-high heat for 5–7 minutes until no pink remains, breaking it into crumbles with a spoon.
2. Add diced onion and minced garlic to the skillet, sautéing for 3 minutes until fragrant and softened.
3. Transfer the beef mixture to a 6-quart slow cooker, spreading it evenly across the bottom.
4. Layer 1 cup rinsed rice over the beef, followed by drained black beans, corn, and diced tomatoes with green chilies.
5. In a separate bowl, whisk together 2 cups warm chicken broth, 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
6. Pour the broth mixture evenly over the ingredients in the slow cooker; do not stir to keep layers intact.
7. Cover and cook on high for 2.5–3 hours or on low for 5–6 hours, until rice is tender and liquid is absorbed.
8. Tip: Avoid peeking during cooking to maintain steady heat and prevent rice from undercooking.
9. Tip: If rice seems too wet after cooking, let it sit uncovered for 10 minutes to thicken.
10. Sprinkle 1 cup shredded cheddar cheese over the top, cover for 5 minutes until melted.
11. Tip: For a golden cheese crust, switch to broil for 2–3 minutes after melting, but watch closely to avoid burning.
12. Garnish with fresh cilantro before serving.
Outrageously fluffy rice soaked in savory spices, with hearty beef and beans creating a texture that’s both comforting and satisfying. Serve it straight from the cooker with a dollop of cool sour cream or scoop into tortillas for instant burrito bowls—leftovers taste even better the next day, if they last that long.
Zesty Lemon-Mexican Rice Salad
Perfect for meal prep or a last-minute potluck, this Zesty Lemon-Mexican Rice Salad packs a flavor punch with bright citrus and savory spices. Grab your bowl and let’s build layers of texture and zest that’ll have everyone asking for the recipe.
Ingredients
– 2 cups cooked white rice (I use day-old rice for better texture)
– 1 can (15 oz) black beans, rinsed and drained (trust me, rinsing removes that tinny taste)
– 1 cup corn kernels, fresh or frozen (frozen works great—no thawing needed!)
– 1 red bell pepper, diced (go for vibrant red—it adds color and sweetness)
– 1/4 cup fresh cilantro, chopped (don’t skip this—it’s the herb hero here)
– 1/4 cup red onion, finely diced (soak in ice water for 5 mins to mellow the bite)
– 1 jalapeño, seeded and minced (adjust for heat—I keep the seeds for extra kick)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 3 tbsp fresh lemon juice (about 1 large lemon, squeezed right before using)
– 1 tsp ground cumin (toasted cumin is game-changing)
– 1/2 tsp chili powder
– Salt to taste (I start with 1/2 tsp and adjust later)
Instructions
1. In a large mixing bowl, combine 2 cups cooked white rice, 1 can rinsed black beans, 1 cup corn kernels, 1 diced red bell pepper, 1/4 cup chopped cilantro, 1/4 cup diced red onion, and 1 minced jalapeño.
2. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt until emulsified.
3. Pour the dressing over the rice mixture and toss thoroughly to coat every ingredient.
4. Taste and adjust salt if needed, adding more in 1/4 tsp increments.
5. Cover the bowl and refrigerate for at least 30 minutes to let flavors meld.
6. Remove from fridge, give it a final toss, and serve chilled.
A vibrant medley of fluffy rice, creamy beans, and crisp veggies, each bite bursts with zesty lemon and warm spices. Serve it straight from the bowl, or scoop into lettuce cups for a low-carb twist—it’s as versatile as it is delicious.
Vegetarian Mexican Rice with Black Beans
Get ready to level up your meatless Monday game with this flavor-packed vegetarian Mexican rice. Grab your skillet and let’s create some magic in under 30 minutes—your taste buds will thank you!
Ingredients
– 1 cup long-grain white rice (I always rinse mine to remove excess starch)
– 2 tbsp olive oil (extra virgin gives the best flavor foundation)
– 1 small yellow onion, finely diced (about ¾ cup)
– 2 cloves garlic, minced (fresh is non-negotiable for that aromatic punch)
– 1 can (15 oz) black beans, drained and rinsed (I prefer low-sodium to control salt levels)
– 1 can (14.5 oz) diced tomatoes with green chilies (Rotel works perfectly here)
– 1½ cups vegetable broth (homemade if you have it, but boxed works great)
– 1 tsp ground cumin (toast it lightly for maximum fragrance)
– ½ tsp chili powder (adjust based on your heat preference)
– ¼ cup fresh cilantro, chopped (reserve some for garnish)
– 1 lime, cut into wedges (for serving—trust me, it’s essential)
Instructions
1. Rinse 1 cup long-grain white rice under cold water in a fine-mesh strainer until water runs clear to prevent clumping.
2. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
3. Add ¾ cup diced yellow onion and cook for 3 minutes, stirring occasionally, until translucent.
4. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant—don’t let it brown.
5. Add rinsed rice to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.
6. Pour in 1 can diced tomatoes with green chilies (undrained) and 1½ cups vegetable broth.
7. Sprinkle in 1 tsp ground cumin and ½ tsp chili powder, then stir to combine all ingredients.
8. Bring mixture to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
9. Simmer for 18 minutes without lifting the lid—this builds crucial steam for perfect rice.
10. Remove skillet from heat and let stand covered for 5 minutes to finish absorbing liquid.
11. Fluff rice gently with a fork, then fold in 1 can drained black beans and ¼ cup chopped cilantro.
12. Squeeze juice from half a lime over the rice and stir to incorporate evenly.
Serve immediately with extra lime wedges and reserved cilantro. Seriously—the rice comes out fluffy yet distinct, with the black beans adding creamy texture against the zesty tomato base. Crumble some cotija cheese on top or stuff it into warm tortillas for next-level tacos!
Mexican Cauliflower Rice with Avocado
Y’all, this isn’t your average side dish—it’s a flavor explosion that’ll make you forget it’s actually healthy. Perfect for Taco Tuesday or meal prep magic.
Ingredients
– 1 large head of cauliflower (trust me, fresh beats frozen for texture)
– 2 tbsp avocado oil (my go-to for high-heat cooking)
– 1 small yellow onion, diced (sweet varieties work best here)
– 2 cloves garlic, minced (fresh only—jarred just won’t do)
– 1 tsp ground cumin (toasted whole seeds if you’re fancy)
– 1/2 tsp chili powder (I like mild, but spice it up if you dare)
– 1/4 cup fresh cilantro, chopped (stems and all for maximum flavor)
– 1 ripe avocado, diced (slightly firm holds its shape better)
– Juice of 1 lime (roll it first for extra juice)
– Salt to taste (I start with 1/2 tsp and adjust)
Instructions
1. Cut cauliflower into florets and pulse in a food processor until rice-like texture forms—about 10 pulses.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering (around 350°F).
3. Add diced onion and sauté for 3 minutes until translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Sprinkle cumin and chili powder into the skillet, toasting for 15 seconds to awaken flavors.
6. Add riced cauliflower and toss to coat evenly with spiced oil.
7. Cook uncovered for 8 minutes, stirring every 2 minutes to prevent sticking.
8. Remove skillet from heat and fold in chopped cilantro.
9. Gently mix in diced avocado and lime juice to avoid mashing.
10. Season with salt, starting with 1/2 tsp and adding more if needed.
Keep it chunky with the avocado for contrast against the fluffy rice texture. The lime brightens everything up—serve it piled high in bowls with extra cilantro and a squeeze of lime.
Mexican Rice with Chorizo and Pepper
Let’s get this fiesta started with Mexican rice that packs serious flavor punch. Loaded with spicy chorizo and colorful peppers, this one-pan wonder delivers restaurant-quality results at home.
Ingredients
– 1 lb Mexican chorizo (remove from casing for better browning)
– 1 cup long-grain white rice (rinse it—trust me, prevents mushiness)
– 1 red bell pepper, diced (I love the sweet contrast)
– 1 green bell pepper, diced
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced (fresh only—jarred won’t cut it)
– 2 cups chicken broth (warm it slightly for even cooking)
– 1 tbsp olive oil
– 1 tsp cumin
– ½ tsp smoked paprika
– Salt to taste (start with ½ tsp)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chorizo, breaking it into small crumbles with a wooden spoon, and cook for 5-7 minutes until browned.
3. Tip: Drain excess grease but leave about 1 tbsp for flavor.
4. Add onions and bell peppers, sautéing for 4 minutes until slightly softened.
5. Stir in garlic and cook for 30 seconds until fragrant.
6. Add rice, cumin, and smoked paprika, toasting for 2 minutes while stirring constantly.
7. Pour in warm chicken broth and bring to a boil.
8. Reduce heat to low, cover tightly, and simmer for 18 minutes—no peeking!
9. Tip: Use a clear lid to monitor without losing steam.
10. Remove from heat and let stand covered for 5 minutes to finish absorbing liquid.
11. Fluff rice with a fork to separate grains.
12. Tip: For extra freshness, stir in chopped cilantro before serving.
What you get is perfectly fluffy rice with crispy chorizo bits and tender-crisp peppers. The smoky paprika and cumin create depth that makes this dish seriously addictive. Serve it stuffed into burritos, alongside grilled chicken, or just devour it straight from the skillet—no judgment here!
Easy Mexican Rice with Fresh Tomatoes
Finally, a Mexican rice that won’t leave you with mushy grains or bland flavors. Fresh tomatoes and simple spices transform basic rice into a vibrant side dish that pairs perfectly with tacos, enchiladas, or grilled meats. Skip the takeout—this version comes together in under 30 minutes.
Ingredients
– 1 cup long-grain white rice (I always rinse it to remove excess starch for fluffier results)
– 2 tbsp olive oil (extra virgin adds a fruity note that balances the spices)
– 1 small white onion, finely diced (about ½ cup—yellow onion works too if that’s what you have)
– 2 garlic cloves, minced (fresh is best here for that punchy aroma)
– 1 ½ cups fresh tomatoes, diced (ripe Roma tomatoes are my favorite for their low moisture)
– 1 ¾ cups chicken or vegetable broth (low-sodium lets you control the salt level)
– 1 tsp ground cumin (toasted cumin seeds ground fresh if you’re feeling fancy)
– ½ tsp chili powder (adjust based on your heat preference—I like a mild kick)
– Salt to taste (start with ½ tsp and adjust later)
– Fresh cilantro for garnish (a must for that bright finish)
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Heat 2 tbsp of olive oil in a medium saucepan over medium heat for 1–2 minutes until shimmering.
3. Add the rinsed rice to the saucepan and toast for 3–4 minutes, stirring frequently, until lightly golden and fragrant.
4. Add ½ cup of finely diced white onion and sauté for 2–3 minutes until softened and translucent.
5. Stir in 2 minced garlic cloves and cook for 30–45 seconds until aromatic but not browned.
6. Mix in 1 ½ cups of diced fresh tomatoes, 1 tsp ground cumin, and ½ tsp chili powder, and cook for 2–3 minutes until the tomatoes begin to break down.
7. Pour in 1 ¾ cups of low-sodium broth and add ½ tsp salt, stirring to combine all ingredients.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
9. Simmer for 18–20 minutes without lifting the lid to allow the rice to steam and absorb the liquid fully.
10. Remove the saucepan from the heat and let it stand covered for 5 minutes to finish steaming and firm up the grains.
11. Fluff the rice gently with a fork to separate the grains and avoid mushiness.
12. Garnish with fresh cilantro before serving.
Vibrant and fluffy, this rice has a slight chew with bursts of fresh tomato and warm spices. Serve it alongside grilled chicken or stuff it into burritos for an extra layer of flavor—leftovers reheat beautifully for meal prep.
Conclusion
Whether you’re hosting a fiesta or craving a cozy meal, these 19 Mexican rice recipes offer endless inspiration. We hope you find new favorites to try—don’t forget to share which ones you love in the comments and pin this roundup to your Pinterest boards for easy reference!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
