Why make this recipe
This Easy Mexican Rice is fast, tasty, and made with simple ingredients. It pairs well with beans, chicken, or tacos. You can make it on any weeknight. If you like easy rice recipes, read more about making fluffy rice in a pressure cooker with this fluffy basmati rice in Instant Pot guide for more ideas.
Introduction
This recipe gives you warm, seasoned rice with a mild tomato flavor. It uses pantry staples and takes about 25 minutes. The steps are simple and clear, so beginners can follow them easily.
How to make Easy Mexican Rice
Follow the directions below. Cook the rice until the water is gone and the grains are tender. Keep the lid on while it cooks so the rice steams well. After cooking, fluff with a fork and let it rest a few minutes before serving.
Ingredients :
1 cup rice
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Directions :
- In a medium saucepan, heat olive oil over medium heat.
- Add the diced onion and garlic, sauté until the onion is translucent.
- Stir in the rice and cook for 1-2 minutes until it becomes slightly translucent.
- Add the diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then cover and reduce the heat to low.
- Cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Fluff the rice with a fork and garnish with fresh cilantro if desired. Serve warm.
How to serve Easy Mexican Rice
Serve warm as a side with tacos, grilled meats, or beans. You can also use it as a base for burrito bowls. Add a squeeze of lime or a sprinkle of extra cilantro on top for fresh flavor.
How to store Easy Mexican Rice
Let the rice cool to room temperature. Put it in an airtight container and store in the fridge for up to 4 days. Reheat in a pan with a splash of broth or water, or microwave with a damp paper towel over the top to keep it moist.
Tips to make Easy Mexican Rice
- Rinse the rice briefly if you want firmer grains.
- Toast the rice a bit in oil to add a nutty taste.
- Use low sodium broth and adjust salt at the end.
- If the rice is still hard after the time, add a little more hot broth and cook a few minutes.
- For extra flavor, stir in a small bit of tomato paste when you add the broth, or add peas and carrots for color. For another flavored rice idea, see this French onion soup rice made easy recipe.
Variation
- Spicy: add 1/4 teaspoon cayenne or sliced jalapeño.
- Veggie: add frozen peas, corn, or chopped bell pepper.
- Chicken: cook bite-size chicken pieces first, then set aside and stir into the rice when done.
FAQs
Q: Can I use long-grain rice instead of regular rice?
A: Yes. Long-grain works well. Keep the same liquid and time as listed.
Q: Can I make this with brown rice?
A: Brown rice needs more liquid and longer cooking time. Use 2 1/2 cups broth and cook about 40-45 minutes.
Q: Do I need to drain the canned tomatoes?
A: You can use them with their juice for more flavor, or drain them if you want less liquid. If you drain, keep the 2 cups broth amount.
Q: Can I make this vegan?
A: Yes. This recipe is already vegan if you use vegetable broth and oil.
Q: Can I freeze the rice?
A: Yes. Cool fully, put in a freezer bag, and freeze up to 2 months. Thaw in the fridge before reheating.
Conclusion
This Easy Mexican Rice is quick, low effort, and full of flavor. For more ideas and a different take on Mexican rice, check this How to Make Mexican Rice Recipe for all your Tex-Mex meals! guide, and for an authentic version with extra tips try Easy Authentic Mexican Rice – Tastes Better From Scratch.
Easy Mexican Rice
Ingredients
Main Ingredients
- 1 cup rice Regular or long-grain rice can be used.
- 2 cups vegetable broth Low sodium preferred.
- 1 tablespoon olive oil For sautéing.
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh) Can use with juice for more flavor.
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional) Add for fresh flavor when serving.
Instructions
Cooking
- In a medium saucepan, heat olive oil over medium heat.
- Add the diced onion and garlic, sauté until the onion is translucent.
- Stir in the rice and cook for 1-2 minutes until it becomes slightly translucent.
- Add the diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then cover and reduce the heat to low.
- Cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Fluff the rice with a fork and garnish with fresh cilantro if desired. Serve warm.