Easy Mexican Rice, an authentic Mexican flavored rice recipe, is 40 minutes away!
As good as the rice from your favorite Mexican restaurant, this recipe is simple to make and full of flavor. It compliments any Mexican or Tex-Mex entree from quesadillas to fajitas or simple tacos.
EASY MEXICAN RICE
This easy 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 the packaged mixes you can get in the store. As well, it’s much lower in sodium and healthier. My recipe 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 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.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
- Ranch Pork Chops and Potatoes Sheet Pan Dinner
- One Pan Stick of Butter Rice
- Sheet Pan Steak and Veggies
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- Cheesy Spanish Rice
- Green Chile Cheese Rice Casserole
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Easy Mexican Rice
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Save To Your Recipe BoxIngredients
- 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
Instructions
- 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.
- Stir and cover pan.
- Simmer 40 to 45 minutes.
- Fluff and serve.
Notes
Nutrition
Lydia says
Such a simple but flavorful recipe! I love easy, frugal side dish recipes like this.
Dana says
Mexican Rice is one of my favorite side dishes- who is kidding, I could eat it as a meal! This is a great make-at- home version instead of the packaged kinds; I appreciate the lower sodium content.
Margle Smith says
Do you cook rice first before you add all other ingredients for the Mexican rice
Paula says
No, toast the dry, uncooked rice in oil (step 2)
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.