Easy Mexican Rice Recipe
Learn how to make the Easiest Mexican Rice.
Packed with flavor and Oh so Delicious!
I have the perfect Mexican Rice recipe for you to try. It’s simple and super easy to follow. I absolutely love Mexican food & figured I’d make an inspired Mexican Rice dish that I can serve with tacos, fajitas, or my enchiladas with a side of refried beans. This rice recipe will complement your favorite Mexican entrees and it’s such a flavorful side dish.
I can never get enough of Taco Tuesdays, but I love a yummy and good side dish to go with my tacos. And Mexican Rice is right up my alley. This inspired Mexican Rice recipe goes well with any Mexican food that you plan on putting on your menu for lunch or dinner. Plus, this recipe doesn’t take too much effort to prep. You will only need 5 to 10 minutes to prepare the tomato sauce.
If you’re a fan of rice, this is the perfect rice recipe to give a try. It’s super yummy and will only take about 25 to 30 minutes to cook. This Mexican Rice is a sure winner & you won’t be disappointed. I hope you enjoy this rice side dish as much as I do! Pair with your favorite chicken, steak, or shrimp fajitas and throw in a side of refried beans.
Easy Mexican Rice in 30 Minutes!
Ingredients for the Perfect Mexican Rice:
- Rice: I recommend using long grain white rice, but you may use brown rice. For brown rice you will just increase the liquid by 1/2 cup (extra broth or stock) and will need to cook the rice longer.
- Oil: Mexican Rice is normally made with Canola or Vegetable Oil, but I’m using Olive oil.
- Chicken Stock or Chicken Broth: Adds Flavor, but you can use Water only if you don’t have either on hand.
- Roma Tomato: Use 1 or 2 Roma tomatoes.
- Tomato bouillon: Adds flavor and a nice color for the rice.
- White Onion: Use 1/2 of a small onion, nicely chopped or sliced.
- Tomato Paste: Use 1/2 tablespoon
- Cloves Garlic: Use fresh garlic and add only 2 to 3 cloves:
- Turmeric: For flavor and adds color
- Cumin: For flavor
- Garlic Pepper: For flavor
- Salt: For flavor
Optional Add-Ons:
- Serrano Pepper or Jalapeño Pepper: Note – Do not cut the pepper in half! If you want, you can make a small slit on the side of the pepper and add the pepper to the rice. Or just simply add the pepper on top of rice with no slit. Avoid cutting the whole pepper or making a huge slit to the pepper. This will avoid any seeds falling out or the pepper falling apart. Why? – because then your rice would be spicy, and you don’t want spicy rice.
- Peas & Carrots: If you want the kids to get a little veggie in for dinner.
- Parsley: For garnish
Mexican Rice Recipe
Ingredients
- 1 Cup Rice
- 2 Tbsp Olive Oil Substitute: Canola or Vegetable Oil
- 1 1/2 Cup Chicken Stock
- 1 to 2 Roma Tomato
- 1 to 2 tsp Tomato bouillon
- 1/2 Small White Onion
- 1/2 Tbsp Tomato Paste
- 2 to 3 Cloves Garlic
- 1/8 Tsp turmeric
- 1/4 Tsp Cumin
- Dash of Garlic Pepper
- Salt For Taste
- Optional: 1 Serrano Pepper Substitute: Jalapeño Pepper
Instructions
- First, rinse the rice under cold water to remove some of the starch. After a few rinses the water should be clear.
- Once the water runs clear, set the rice to the side.
- In a blender- Add the onion, Roma tomatoes, chicken stock, garlic cloves, tomato paste, dry seasonings, and blend everything together. Set the sauce to the side to use for later.
- On medium high heat, drizzle some olive oil in a pot or skillet and allow the oil to get hot.
- Once the oil is hot, add the rice and allow the rice to brown or toast. It should take about 5 to 8 minutes to toast the rice.
- Stir the rice consistently until it turns a light brown color or toasted.
- Reduce the heat to low.
- Add the tomato sauce mixture to the rice and mix everything together. (Be careful because it will steam)
- Add a teaspoon of the tomato bouillon and mix into the rice.
- Optional: Add 1 whole Serrano pepper or jalapeño pepper. Do not cut the pepper!
Note You can make a small slit on the side of the pepper and add the pepper to the rice. Avoid cutting the whole pepper or making a huge slit to the pepper. This will avoid any seeds falling out or the pepper falling apart. Why? - because then your rice would be spicy, and you don’t want spicy rice.
- Sprinkle an extra teaspoon of the tomato bouillon on top or over the rice.
- Place a lid over the pan & allow the rice to cook.
- Optional: Quick Tip- You can place a piece of aluminum foil over the rice (tightly covered) then the lid. This allows the rice to steam perfectly.
- Allow the rice to cook for 20 to 25 minutes undisturbed. Do not lift the lid while the rice is simmering.
- After 20 to 25 minutes, the rice should be done.
- Remove the Serrano or jalapeño pepper. Make sure it doesn’t fall apart or that no seeds fall out.
- Fluff the rice with a fork or spatula.
- Allow the rice to sit for 5 minutes before serving.
- Serve with tacos, fajitas, or enchiladas. Enjoy!
