22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Mexican Rice

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

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.

Wooden spoon in a pot of Mexican rice.

If you’re a fan of homemade Mexican food, a good Mexican rice recipe is a must. Often referred to as Spanish rice or “arroz rojo,” this classic dish features long-grain rice simmered in a tomato-infused broth, seasoned with onions, garlic, cumin, and chili powder — lending it that iconic reddish-orange color. While my version might not be 100% traditional, my kids swear it’s just as delicious as the rice from our favorite local Mexican spot. It’s my go-to side for dishes like beef enchiladas, chicken enchiladas, beef tacos, chicken fajitas, and carne asada.

“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!”

Karen

What You’ll Need To Make Mexican Rice

ingredients to make Mexican rice

  • Onion, Jalapeño Pepper, and Garlic: The base aromatics that provide depth and a hint of spice to the rice.
  • Tomato Paste: Adds a concentrated tomato flavor and rich color, essential for that signature Mexican rice taste.
  • Rice: White long grain rice is preferred because it cooks up fluffier and less sticky than shorter grains, ensuring each grain remains distinct and absorbs the flavorful broth without becoming mushy.
  • Chicken Broth: Used instead of water to cook the rice, it enriches the dish with more flavor.
  • Chili Powder and Cumin: These spices are key for adding the warm, smoky notes characteristic of Mexican cuisine.
  • Frozen Peas: Add a pop of sweetness and color, making the dish more vibrant and balanced.
  • Cilantro: Brings freshness and a bright note to finish the dish.
  • Fresh Lime Juice: A splash brightens up all the flavors.
  • Jump to the printable recipe for precise measurements

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.

cooking the onion and jalapeno in oil

Add the rice, tomato paste and garlic and cook, stirring frequently, until the rice is evenly coated with oil, 2-3 minutes.

adding the rice and tomato paste

Add the seasoning.

sautéed rice with seasoning

Then add the chicken broth.

Chicken broth pouring into a pot of rice.

Cover the pot and simmer for about 20 minutes, until the rice is tender.

tender Mexican rice in pot after cooking

Add the peas, cilantro, and fresh lime juice.

adding the peas and lime

Stir to combine, then serve the dish with lime wedges.

Mexican rice in pot

Frequently Asked Questions

Can Mexican rice be frozen for later use?

Absolutely! Mexican rice freezes beautifully. Just place it in an airtight container or spread it out in a flat layer inside sealable plastic bags—this method saves space in your freezer. It can be stored like this for up to 3 months. When you’re ready to enjoy it, there’s no need to thaw; simply reheat it directly from frozen in the microwave, adding 1 to 2 tablespoons of water to help rehydrate and prevent it from drying out.

Can Mexican rice be made ahead of time?

Yes, Mexican rice is a great candidate for making ahead of time. Prepare it as you would normally, let it cool completely, then store it in the refrigerator in an airtight container. It will keep well for 3 to 5 days. When you’re ready to serve it, reheat it on the stove over low heat with a splash of water or broth to keep it moist, or microwave it, covered, with a little added water to refresh its texture.

Why is my Mexican rice mushy?

Mushy rice often results from too much liquid or overcooking. It’s important to use the correct ratio of liquid to rice, and different brands require a little less or a little more liquid, which is why I recommend checking the package for specific cooking instructions. It’s also important to use long grain rice because it contains less starch compared to short grain varieties. Long grain rice tends to remain separate and fluffy after cooking, rather than clumping together, which is key for the perfect texture in Mexican rice. Ensuring that you’re using the right type of rice and adjusting the liquid according to the brand’s instructions can help prevent your rice from becoming mushy.

Wooden spoon in a pot of Mexican rice.

You May Also Like

Video Tutorial

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.

Servings: 6
Total Time: 30 Minutes

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

  1. 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.
  2. Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
  3. Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
  4. Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
  5. 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.
  6. Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.
  7. Make-Ahead/Freezing Instructions: Mexican rice can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. When you're ready to serve it, reheat it on the stove over low heat with a splash of water or broth to keep it moist, or microwave it, covered, with a little added water to refresh its texture. This rice can also 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.) If reheating in the microwave, there is no need to thaw before serving; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water.

Nutrition Information

Powered by Edamam

  • 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.

See more recipes:

Comments

  • Awesome rice. Cooking it almost every other week.

  • Used this to go with a baked cod – replaced the jalapeno with green bell pepper so as not to overpower the fish. Result was everything I could hope for. So simple, and so good. These two recipes should not have worked together, but made an excellent combination. Once again, a preparation that makes magic from simple ingredients. Almost bored by my constant five star reviews – when I decide what I want to make for dinner, this is the first place I come to figure out how to prepare it.
    Time and again, thank you Jenn. You make all of us look so talented.

    • 😊

    • Craig, I totally agree with you! I want to pack up all my 50 years of cookbooks and throw them away. Every single recipe on Once Upon a Chef is more delicious and there should be a 6 star rating. Even my picky grandchildren and picky husband love everything I make from Jenn’s recipes. Thank you Jenn for making dinner fun and delicious. Oh yes, of course this recipe is absolutely delicious.

  • This rice is wonderful! I doubled the recipe and took around 45 minutes to cook. This was a side dish for your Mexican Lasagna. I made both for a friend who is going through Chemo…organic fresh ingredients for health! I also used the other half of the rice and paired it with grilled old bay shrimp to feed my family. It is reminiscent of paella…so good! Thanks Jen! Your recipes are amazing!

  • Great recipe, thanks for sharing!

  • Can you freeze and then reheat? If so how would you reheat?

    • Sure, Lesley. I would place the frozen rice in a microwave-safe bowl and sprinkle it with a tablespoon or two of water. Cover the bowl, then microwave in 45-second bursts until warmed through. Hope that helps!

  • Made this to accompany the Peruvian chicken as recommended. Goes great with the chicken and it was very tasty.

  • Delicious and so easy to prepare!

  • Hi Jenn, I have two questions for you.
    1. Can I use Basmati rice? Will it be still good for this recipe?
    2. Can I use Veg broth instead of chicken broth.

    Thanks!

    • Yes and yes! (Although use the amount of liquid called for on the basmati package.) 🙂

      • Thanks Jenn!

  • We enjoy this recipe. Have it as a side dish with our Mexican flair. Always comes out perfect.

  • This is begging to made in the Instant Pot. Has anyone tried it yet?

    • Hi Meg, I haven’t made this in an Instant Pot (I don’t have one), but hopefully some other readers can weigh in if they have.

      • I’ve made it a couple of times in the Instant Pot. The only adjustment I made was to reduce the broth to 2 cups. Do everything else the same as the original recipe, but saute in the IP, rather than on the stove. Cook on the “white rice” setting, and do a 10 minute natural pressure release. Then stir in the remaining ingredients per the original recipe. It worked great!

  • I’ve made this several times and my family loves It! I find cutting the chicken broth back to 2 1/3 cups works best for ne using Uncle Ben’s rice.

    • Thank you for your tip! I tried this and it turned out perfect.

  • Hi, I wonder if this can be made in a rice cooker? Only way I r ever managed to not bungle rice cooking 😩

    • Hi Alison, I haven’t worked with a rice cooker, but I think that would work. You’d probably need to saute the jalapeño and onions on the stove first as the recipe directs. Also, I’m not certain if the amount of liquid would differ at all with a rice cooker, so just make sure to check the manufacturer’s instructions. I’d love to hear how it turns out in a rice cooker!

  • Any chance this could be made ahead and reheated, covered in the oven before serving to guests?

    • Hi Diane, it can definitely be made ahead and reheated. I would typically reheat something like this in the microwave, but as long as it’s tightly covered, I guess you could reheat it in the oven. Just keep an eye on it to make sure it doesn’t dry out.

  • This was so easy to make and delicious. We love rice and peas so this was perfect.

  • Jen you are the best. This was really good. I used brown rice and cooked it for 45 minutes instead of 20. I also used corn instead of peas. Thank you.

  • We loved it! I’ve tried many recipes on your site and the family has loved them all. I used Uncle Ben’s rice but it was to much broth so I had to cook it longer. Next time maybe less broth and will add more if I need to.

  • I followed this recipe 100% and it was delicious. Usually I like to bake my rice in the oven to prevent it from being soggy. I decided to try it the way the recipe suggested. The rice was moist but not soggy. The spices made it very aromatic and tasty!

  • This recipe is delicious. Family really liked

    • — Margaret Higgins
    • Reply
  • I’ve finally found a Mexican rice recipe that I love! We like to eat carnitas or fajitas and this goes very well as a side dish. Delicious!

  • I’ve tossed out my old recipe for Mexican rice and replaced it with this one! Super flavorful and easy. I had company so I made two cups rice. I didn’t change anything else and it was perfect : )

  • Would it be possible to use a rice cooker with this recipe? Thanks!

    • Hi Jane, I’m not an expert with a rice cooker, but I think that would work. You’d probably need to saute the jalapeño and onions on the stove top first as the recipe directs. Also, I’m not sure if the amount of liquid would differ at all with a rice cooker, so just make certain to check the manufacturer’s instructions.

      • Thanks Jenn. Also, just wanted to let you know how much I am enjoying your recipes. Everything I’ve tried has been terrific. Keep up the great work!

  • We all hate cilantro in my family ( think Ivory Soap). Can I just leave it out or should I substitute something else?
    thanks

    • Hi Lisa, It’s perfectly fine to leave it out. Enjoy!

    • I am going make this. My family doesn’t care for peas. Any recommendations for a good substitute??? Looking forward to trying this along with the Peruvian roasted chicken!

      • Hi Jessica, any frozen diced veggie your family likes would work nicely. A couple that come to mind — carrots, bell peppers, or corn. Hope that helps!

  • Easy to make and delicious. I realized I didn’t have peas so I substituted frozen diced carrots and corn. Turned out great.

  • This rice recepe is wonderful! I used brown rice (didn’t have white rice) , it came out delicious. The family loved it. Thank you for posting this recepe. This one is a keeper!

  • Perfect! just the way it is. My picky eaters even loved it. Made it for Cinco de Mayo and it was a HIT!

  • This was the best Mexican rice it turned out perfect!

  • Hi Jenn,

    Is there any way I can substitute the packaged par boiled rice for a regular rice (like the kinds used for your perfect basmati and the basmati with the dried fruit.) Or can I parboil the regular rice to be like how I would get it already packaged? Does that make sense? Many thanks in advance.

    • Hi Karen, You can just use standard white rice here. Sorry if the mention of parboiled rice confused you- I’ve updated the recipe!

  • Hi Jenn,

    Could this recipe be made with brown rice and vegetable broth?

    thanks,
    Mariana

    • Yes and yes! Hope you enjoy-

  • I am finding difficulty printing out your recipes….sorry I’m old school!….:)

    • — Marlene Butler
    • Reply
    • Hi Marlene, Are you clicking on the print tab at the top of the recipe?

  • Hello! Can I substitute vegetable stock for the chicken stock? I am cooking for a non-meat eating crowd, and want to be sure it’s going to turn out delicious before I try the recipe. Thanks!

    • — Cheryl Bonifant
    • Reply
    • Definitely!

  • Hi. Would you suggest basmati or jasmine rice as an alternative for long grain rice in the pilaf? Nicole

    • Hi Nicole, You could easily use either of those– just look at the package as you may need to adjust the cooking time for the rice.

  • Looks great! Would brown rice be a good sub here, or do you think the tomato paste etc would overcook due to the longer cooking time of brown rice?

    • Hi Erika, I think brown rice would work well. Enjoy!

  • I used vegetable broth instead of chicken broth and used the whole pepper. Delicious!

  • Hi Jenn,

    Could this be made ahead and reheated for dinner?

    • Absolutely 🙂

  • Think it would be ok to double, even triple the recipe? I’m having a party with about 18. Thanks for the delicious recipes!

    • Hi Jamie, I’d say double it — somehow tripling recipes never works out! Or you could make two double batches in separate pots.

      • Will do. Thanks a bunch

  • how long do you parboil the rice?

    • Hi Cheryl, There is no need to parboil the rice.

  • Made this last night for our Mexican dinner, we had a few extra people that I didn’t plan for so needed extra bulk!

    This was so simple to make and tasted really good. So glad I’m finding use for all my farm grown cilantro too!!

  • This was lovely. To start with, I followed your recipe completely – no changes – and I rate the recipe a definite “5.” 🙂 However, to make use of some other ingredients I wanted to use up, I stirred in: pre-cooked Quinoa, Haricot Beans, Lentils and Spinach. This was served with your Peruvian Chicken and French Green Beans. These are the first three recipes I have ever followed from your website, and I am wowed by how delicious they all were! Thank you for your terrific work. Looking forward to trying some of your amazing looking desserts. 🙂 Bisous from Belgium!

    • — Hannah, an Australian in Belgium
    • Reply
  • Made this last night with chicken tacos. I also served a side of black beans. Made for a very full yummy plate. It’s a enjoyable side dish for all palates.

  • Regarding partially used cans of tomato paste: I measure out approximately 1 tablespoon portions, freeze them until firm, and keep the frozen paste in a freezer bag in the freezer. When I need just a small amount of paste I use that rather than opening another can. The frozen tomato paste melts easily in a warm stew or soup or you can microwave it until it is soft.

  • Write more, thats all I have to say. Literally, it seems as though you relied on the video
    to ake your point. Yoou obviously know what youre talking about, why throw away your intelligence on just posting videos too your weblog when you could
    be giving us somethkng informative to read?

    • — squaretechnique01.blox.pl
    • Reply
  • This was a big hit last night! Perfect with a grilled steak and sauteed spinach! You are my “go to” gal when it comes to finding new recipes!

  • I made this tonight and it is a winner. Everyone loved it. No leftovers. I’ll make it again.

  • Very easy and tastes just like what you get in a Mexican restaurant. Really doesn’t have much heat with just the green parts of the jalapeno, so next time I will add some of the ribs and seeds. Otherwise perfect as is!

  • Made this with your chicken enchiladas for dinner last night and both were a hit. Best Mexican rice I’ve tried and so easy. Thank u!!

  • Made this the other night, it was delicious! It beats all other Mexican rice recipes I have tried. I have to say I love all your recipes, most of them are becoming staples in our house! Thank you for sharing.

  • Thank you, this recipe is all win. I used 2ish cups of basmati rice and the entire can of tomato paste (I have exceeded my life-time limit of sacrificial half-used tomato paste cans), eye-balled the chili powder and cumin def more than double and I scorched the bottom of the pot, but in this house, that charred bit is a bonus that the kids fight over, so all win. Next time I’m going to use two jalapenos, but that’s just our preference, otherwise, all win. Thanks for sharing your talent.

  • Glad to have this recipe—I was looking for one like this last week. I try this one next time. Thanks.

  • I would like to see every recipe list the nutrition values.

  • Think we could make it with quinoa? One if my kids has a rice allergy, thanks.

    • Hi Lynn, Absolutely. You’ll just have to adjust the quantities a bit. For the broth, I typically use 1-2/3 cup liquid for every 1 cup quinoa; so, if my math is right, you’d need about 2-1/2 cups. I’d also reduce the tomato paste to 1 tablespoon, the salt to 3/4 teaspoon, and the chili powder and cumin to 1/4 teaspoon each. Please let me know how it comes out!

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.