Mexican Rice
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Looking for a flavorful side dish to complement your favorite Mexican meals? Try this easy-to-make Mexican rice recipe featuring long-grain rice cooked in a tomato-based broth with onions, garlic, and spices.
If your family loves Mexican food like mine does, then this easy-to-make Mexican rice, also known as Spanish rice or “arroz rojo” in Spanish, is a must-have addition to your recipe box. It’s a classic side dish in Mexican cuisine, typically made with long-grain rice cooked in a tomato-based broth with onions, garlic, and spices such as cumin and chili powder, giving it a beautiful reddish-orange hue. While this may not be the most authentic version, my kids attest that it rivals the deliciousness of the rice served at their favorite Mexican restaurant, and that’s all that matters to me! I usually pair this rice with our favorite Mexican dishes, such as beef or chicken enchiladas, fajitas, or carne asada, to create a flavor-packed and satisfying meal.
What you’ll need to make Mexican Rice
Step-by-Step Instructions
Begin by finely chopping the onion and mincing the jalapeño pepper. To keep the rice on the mild side, cut the flesh of the jalapeño pepper away from the seeds, ribs, and stem, leaving the spiciest part of the pepper behind. If you think you might like more heat, I recommend holding onto the seeds and adding them at the end to taste.
Pro Tip: When handling jalapeño peppers, be sure to keep your hands away from your eyes and wash your hands immediately afterwards so the juices don’t irritate your skin.
Cook the minced jalapeño and chopped onions in olive oil until soft, about 5 minutes.
Add the rice, tomato paste and garlic and cook, stirring frequently, until the rice is evenly coated with oil, 2-3 minutes.
Add the seasoning.
Then add the chicken broth.
Cover the pot and simmer for about 20 minutes, until the rice is tender.
Add the peas, cilantro, and fresh lime juice.
Stir to combine.
Serve the rice with lime wedges.
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Mexican Rice
Looking for a flavorful side dish to complement your favorite Mexican meals? Try this easy-to-make Mexican rice recipe featuring long-grain rice cooked in a tomato-based broth with onions, garlic, and spices.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 large jalapeño pepper, stemmed, seeded and minced
- 2 large cloves garlic, minced
- 2 tablespoons tomato paste
- 1½ cups white long grain rice
- 3⅓ cups low-sodium chicken broth (see note)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ cup frozen peas, defrosted
- ¼ cup finely chopped cilantro
- 2 teaspoons fresh lime juice
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.
- Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
- Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
- Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
- Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary.
- Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.
- Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.
Nutrition Information
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- Calories: 253
- Fat: 6 g
- Saturated fat: 1 g
- Carbohydrates: 43 g
- Sugar: 2 g
- Fiber: 2 g
- Protein: 7 g
- Sodium: 491 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Another great recipe to add to my menu!! Loved it! Thank you again for such easy and delicious recipes!!
Delicious! I would like to make this with brown rice next time. What modifications would I make? Thanks!
Glad you liked it, Monica! If you’d like to use brown rice, I’d make the recipe as directed, but once you add the rice, follow the instructions on the box for how long it should be cooked along with the chicken broth, etc. Please LMK how it turns out with brown rice!
Wow, will definitely be making this again. Absolutely delicious, followed recipe and paired it with the beef enchiladas. Cinco de Mayo could not have been better.
This dish was delicious, I didn’t have any jalapeños or peas and it was still turned out great.
Hi Jenn, first time visitor here, and I loved this recipe. I knocked the fluid down to 3 cups, but otherwise made it as written. It was a big hit with our holiday crowd here. I particularly liked the heat and eye appeal. I was skeptical of the peas – but they’re a keeper!
I wouldn’t suggest you change anything, but I found frying the uncooked rice with the tomato paste and garlic a bit odd. I may change things around process-wise and see if there’s any difference. Less caramelization of the paste, more toastiness to the rice. Nonetheless, I leave this comment because I’m a foodie, not a critic. This recipe is a great base for experimentation, and I’m going to forward it to several friends because of this. Thanks a lot!
I love your recipes and have passed your information on to a number of friends. However is there any way that the potassium levels in your recipes can be included as my husband is now on a low potassium diet. I am sure this would be more than helpful to many with kidney disease and to their families. Thanks for all your wonderful recipes over the years.
Hi Rose, I use an online tool called Edamam to calculate nutritional information for my recipes. Unfortunately, if I included all the different nutritional requests that I get from readers on various diets, it would take up too much space on the site–I’m sorry! If you ever have a question about a specific recipe, Edamam is free to use (and does include the values for potassium), so feel free to plug the recipe ingredients in and you’ll know whether or not it will work for you. Hope that helps!
Hubby said, “do not change a thing!” So excited that this can be frozen and ready in an instant. Just perfect for Cinco de Mayo – or any day!
I married into a Mexican family. They all make Mexican rice by first browning the rice in oil, adding the onion and garlic to sauce and then mixing in the other ingredients. The heat is an addition on the side, such as pica de gallo.
Your recipe sounds delicious and I will try it your way.
Joanna
So I have never been able to make good mexican rice, can make a gnarly fried rice, but for some reasom struggled w Mexican rice. I didnt have peas, cilantro or lime juice (substituted lemon juice) and did not have onion. Also used sliced jalapenos in the jar… still the best rice I have ever made!!! So stinking good, thank you!
Everything I try from your recipes turns out great!
This was delicious and that’s even after I forgot lime juice at end. Not sure the peas add much, but made this recipe as written.
Thanks Jenn, I’ll enjoy this tomorrow on Cinco de mayo
This is the most flavorful Mexican Rice recipe. I’m planning on making it for a Mexican-themed shower for 40 people. The seasonings are great. Another score for Jenn!
This rice was flavorful but very gummy. How can I prevent that in the future? How long should it sit with the lid off?
Hi Debbie, I’m sorry it came out gummy for you! It doesn’t have anything to do with how long the lid is off before serving. Rather, it sounds like you may have used too much broth; some rice brands will require a little less or a little more liquid; check the package for specific instructions next time you make this.
Everyone at family dinner loved this rice!
I substituted pickled jalapeños for the fresh and veggie broth for the chicken broth.
It’s a keeper!
What is the best size slow cooker to make the traditional 10 serving recipe? I have a large oval and a slightly smaller round crock pot- thank you
Hi Laura, I would guess that you’ll probably need a 4 to 5-quart-sized slow cooker. If you’ve made rice in a slow cooker successfully, I’d say go for it, but keep in mind that I’ve never cooked rice in one. I’d love to hear how it turns out if you try it!
This was nice, but a little lacking in seasoning and salt. Maybe adding chorizo next time will help. Great texture though.
I made a double recipe to take to a ten year vacation anniversary gathering. I used basmati rice and it was super!! Thought we’d have leftovers for home…not so much!