This super simple Mexican rice is cooked in a rich tomato based sauce, flavored with fire-roasted tomatoes and spices. It only takes about half an hour to make, and it is a fantastic side dish to serve with tacos to taquitos or with almost anything else you can think of.
The Mexican rice that comes in a box is quick, but it is not nearly as good as freshly cooked Mexican rice, but if you are anything like me, I have struggled to make fluffy rice my whole life. It always seems to come out either overcooked or mushy.Â
I’ve played around with this Mexican rice recipe for a while now and I have to say, I am very proud to serve it alongside my homemade salsa, guacamole and enchilada sauce.
What’s the difference between Spanish rice and Mexican rice?Â
Mexican rice, sometimes known as red rice, consists of long grain rice that is fried and then cooked in a tomato broth with peppers. It is an absolute staple in Mexican homes and restaurants.Â
Spanish rice is made with a saffron base while Mexican rice has cumin and cilantro.  You can use diced up tomatoes, tomato paste or salsa for your Mexican rice. I chose to use fire roasted tomatoes for this recipe and it comes out terrific.
Ingredients You Will Need:
- White rice – long grain or extra long grain
- Tomatoes – tomato paste as well as diced tomatoes (again I use fire roasted but you don’t have to)
- Aromatics – onion, bell pepper, garlic
- Spices – cumin, cilantro, parsley, salt and pepper
- Chicken stock – you can certainly make you own, it’s super simple or boxed. You can also use vegetable stock to make this Vegetarian and add a ton more flavor.
- Additional Veggies– this is optional. Some recipes add peas, carrots and/or corn. I personally do not add them, but feel free to do so.
Tips and Tricks
- Rinse the rice. Rinsing the rice under cool water removes any starch which will help the rice fluff up and not clump up
- Toast the rice. There is a definite reason and science behind this. I won’t go into it, but basically it helps with the starch on the rice again and allows it to cook in separate grains.
- Fluff and Cover. I always place a kitchen towel over the rice once it’s done cooking. Fluff first, then loosely cover. You will see steam coming up out of the towel which gives a perfect fluffy rice every single time.
Make Ahead and Storage:
- Make Ahead: This rice can be made hours in advance. Just keep it warm with the lid on. Reheat in the microwave if desired.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Store in an airtight container and freeze for up to 3 months
What to Serve with Mexican Rice:
- Nothing goes better with this perfect side dish than Enchiladas.
- You can serve it alongside these wonderful Steak Fajitas.
- These Instant Pot Carnitas have all the same Mexican spices as the rice and pair beautifully together.
Easy Mexican Rice
Description
The Mexican rice that comes in a box is quick, but it is super salty and not nearly as good as this restaurant-style Mexican rice that compares to your favorite Mexican restaurant.
Ingredients
- 1 Tbsp. Butter
- 1 Cup Long Grain Brown rice
- ÂĽ Cup Onion, diced finely
- ÂĽ Cup Green (or red) pepper, diced finely
- 2 Cloves Garlic, minced
- 2 Cups Chicken broth
- 1 teaspoon Cumin
- ÂĽ Cup Freshly Chopped Cilantro
- ÂĽ Cup Freshly Chopped Parsley
- ½ teaspoon Sea salt
- ÂĽ teaspoon Pepper
- 1 (14 oz) Can Diced tomatoes, drained (or salsa or fire roasted)
- 1 Tablespoon Tomato paste
Instructions
- Add the butter to a large skillet that has a tight fitting lid over medium heat.
- Add the rice and sauté until light brown, approximately 2-3 minutes.
- Add the onions and peppers and sauté a few more minutes to soften them.
- Add the garlic and stir to combine.
- VERY CAREFULLY add the chicken stock, your pan may sizzle and pop and steam so please use caution.
- Add all the spices, tomatoes and tomato paste. Bring to a boil and immediately, cover and reduce the heat to low.
- Simmer for 35 minutes without lifting the lid. Gently shake the pan now and then.
- After 35 min stir the rice to see how much liquid is left, if it needs a little more time, continue to cook, otherwise, fluff the rice, turn the stove off, put the lid back on and let the rice sit for 10 minutes. *At this point I remove the cover and use a kitchen towel instead of a lid.
- Fluff with a fork and enjoy!
WHAT TO SERVE WITH THIS:
amazing!
I made this yesterday and it came out so good. I made them alongside your chicken enchiladas which were spectacular. I used canned enchilada sauce only because I was making the rice too and it was a lot. But next time I’m going to either make the enchilada sauce or the rice beforehand because the reviews on the enchilada sauce all say how good it is. Great recipes Debi. I’ve never made anything my family didn’t love.
The only problem I see is you don’t mention the cilantro and parsley in the instructions. I assume those are added to the top after and not put in before the cooking unless you count them as “spices”?