Easy Mexican Rice, an authentic Mexican flavored rice recipe, is 40 minutes away!
As good as the rice from your favorite Mexican restaurant, Easy Mexican Rice is simple to make and full of flavor. It compliments any Mexican or Tex-Mex entree from quesadillas to fajitas to or simple tacos.
This Easy Mexican Rice recipe is flavored with tomato sauce, canned tomatoes, cilantro, garlic, and cumin. It’s so delicious and the perfect side dish for any Mexican inspired dish. I like to serve it with my Mexican Meatloaf and Skillet Mexican Street Corn.
I enjoy this rice much more than those package of Mexican Rice you can get in the store. As well, it’s much lower in sodium and healthier than packaged Mexican rice. My Easy Mexican Rice requires a little more time to prepare and cook. However, the finished result tastes much better.
Along with being an easy dish to make, it’s also economical since rice is just a few cents per ounce. This recipe makes a large batch and easily serves eight side dish portions. With a family of four, I actually always have leftovers to enjoy the next day.
By using canned products and dried spices, you can stock your pantry and always have the ingredients available for this recipe.
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- Mexican Street Corn
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- Mexican Meatloaf
I use a white rice in this recipe. White rice is about 90 percent carbohydrate, 8 percent protein, and 2 percent fat. It is a good source of magnesium, phosphorus, manganese, selenium, iron, folic acid, thiamine, and niacin. It is low in fiber and its fat content is primarily omega-6 fatty acids, which are considered pro-inflammatory.
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Easy Mexican Rice is a one-pot recipe that is perfect for your Tex-Mex spread.
- 2 cups long grain rice
- 1/4 cup oil
- 1 can diced tomatoes with green chilies do not drain
- 1/2 teaspoon salt
- 1 teaspoon minced garlic
- 2 cups water
- 2 cups chicken stock
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper
- 1/2 teaspoon paprika
- Heat the oil a large pan. (Your pan will need to be large enough to hold the water as well.)
- Add rice to pan and cook until golden brown.
- Add tomatoes, water, chicken stock, salt, garlic, cumin, red pepper and paprika to rice and stir.
- Stir and cover pan.
- Simmer 40 to 45 minutes.
- Fluff and serve.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you
PJ says
My husband and lived in Mexico @ one time and totally embraced the culture & the food. We eat Mexican food (not Tex-Mex) at least weekly. Just want to know we enjoy reading & using your recipes. Thank you!
Paula says
Thank you so much!
2pots2cook says
Everything made under 60 mins is my kind of week dinner ! This is simple yet perfect ! Thank you so much !
Marvina says
when do you put the can of tomatoes in?
Maggie says
I would put the tomatoes in at step 3.