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This Easy Mexican Rice recipe turns plain old white rice from your pantry into a delicious side dish packed with Mexican flavors. I’ve taken simple white rice and cooked it up with bold Mexican spices and topped it with cheese and cilantro for a truly Mexican-inspired dish.
Easy Mexican Rice Recipe
Rice is a staple side that can be a bit…boring. But I’ve found a way to transform this bland staple into a flavorful and exciting side dish. Simple white rice is cooked with chile-infused diced tomatoes, Mexican spices, and then I’ve topped it all with cheese and cilantro. Super easy, super versatile, and perfect to pair with any of my favorite Mexican dishes. I find that homemade Mexican rice is so much more flavorful than boxed versions, and I can add or remove seasonings and spices based on what I’ve got on hand.
Tips for Beginners
- Use brown rice. Brown rice needs more liquid, so for every 1 cup of brown rice used, you will need 2 and ½ cups of liquid. Also, brown rice does take longer to cook.
- Rinse your rice. Take a few extra seconds to rinse your rice with water to remove the starch film on the surface that can cause the rice to clump together.
- Adding more veggies. Peas and diced carrots are traditionally added to Mexican rice, but you could also throw in corn.
- If the liquid evaporates before the rice is done. Add a little liquid, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from the heat, so it doesn’t need to be 100% cooked once the liquid is absorbed.
Mexican Rice Recipe
Ingredients
- 1½ cups long-grain white rice
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½ yellow onion diced
- 1 clove garlic minced
- 1 can diced tomatoes with green chiles with juice
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ½ tsp chili powder
- ½ cup Mexican cheese blend
- 1 chipotle pepper in adobo sauce minced; optional
- ¼ cup chopped fresh cilantro plus more for garnish
- juice of ½ lime
Video
Instructions
- Cook rice according to package directions.1½ cups long-grain white rice
- Add oil, butter and onions to a large skillet set over medium heat. Cook, stirring often, until onions have softened and are translucent. Add garlic and cook 30 seconds. Add can of tomatoes with juice, salt, pepper, cumin, paprika and chili powder. Stir and cook 1 minute. Remove from heat.1 tbsp olive oil, 1 tbsp unsalted butter, ½ yellow onion, 1 clove garlic, 1 can diced tomatoes with green chiles with juice, ½ tsp kosher salt, ½ tsp ground black pepper, ½ tsp ground cumin, ¼ tsp smoked paprika, ½ tsp chili powder
- When the rice is cooked, add the onion mixture, cheese, chipotle pepper (if using), cilantro and lime juice. Stir well and serve.½ cup Mexican cheese blend , 1 chipotle pepper in adobo sauce, juice of ½ lime, ¼ cup chopped fresh cilantro plus more for garnish
- Garnish with additional chopped cilantro. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Easy Mexican Rice Step By Step
Cook the rice: Cook 1½ cups of white rice according to package directions.
Cook aromatics and spices: Add 1 tbsp of oil and 1 tbsp of unsalted butter, then ½ yellow onion, to a large skillet set over medium heat. Stir often and cook until the onions have softened, become translucent, and are fragrant. Add 1 clove of garlic and cook for 30 seconds so it can soften and release its flavor. Add a can of diced tomatoes with the juice,½ tsp kosher salt, ½ tsp ground black pepper, ½ tsp ground cumin, ¼ tsp smoked paprika, and ½ tsp chili powder. Stir and cook to combine the ingredients.
Combine the rice and seasonings: Combine the cooked rice with the onion mixture and stir in ½ cup Mexican cheese blend, 1 chipotle pepper in adobo sauce, juice of ½ lime, and ¼ cup chopped fresh cilantro.
Garnish and serve: Garnish with additional cilantro and serve. Enjoy!
How To Store
Cooked rice is very moist, which can be a breeding ground for bacteria growth if it is left at room temperature for more than two hours. Play it safe and cool down any leftover rice quickly—either by spreading it out on a baking sheet, or placing it in the refrigerator.
Transfer the cooled, cooked rice into an airtight storage container or a Ziplock plastic bag (remove as much air from the bag as possible before sealing), then store in the refrigerator. It will last about 4 days. Reheat in the microwave oven or over the stove.
Freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
I like to serve this Mexican rice alongside my favorite Mexican dishes, like these handheld individual taco cups or these crispy chicken smash tacos. I find it also goes well along with a bowl of this hearty street corn white chicken chili.
More Mexican Recipes To Try
- Street Tacos make taco night fun, where everyone can choose their own fillings.
- These addictive Mexican Spice Cheese Crackers are made with Cheez-Its, taco seasoning.
- Mexican Street Corn Dip takes street corn up a notch by baking everything into a hot and cheesy dip.
If I make only 1 cup uncooked should I cut back on the spices?
Yes I would just slightly.
I’m making it now and hopefully it’s correct. My only question is if the is 1 1/2 cups cooked or uncooked. We make rice by 1 cup measurements.
Uncooked!
When do you add the salt and pepper? I just decided to add it at the same time as the other spices. Well see how it turns out!
That is totally okay!