Mexican Rice

If you’re a fan of homemade Mexican food, a good Mexican rice recipe is a must. Often called Spanish rice or arroz rojo, it’s made by simmering long-grain rice in a tomato-infused broth with onion, garlic, cumin, and chili powder, which gives it its characteristic reddish-orange color. My version may not be 100% traditional, but 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 fajitas, and carne asada.

What You’ll Need To Make Mexican Rice

• Onion, Jalapeño Pepper, and Garlic: These aromatics add depth and a touch of heat. For a milder rice, remove the seeds and ribs from the jalapeño; if you want more heat, save the seeds and add them in at the end to taste. Pro Tip: Wash your hands right after handling jalapeños—and avoid touching your eyes!
• 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.
• Low-Sodium 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.
• Cilantro: Brings freshness and a bright note to finish the dish. Feel free to leave it out if you’re not a fan.
• Fresh Lime Juice: A splash brightens up all the flavors.
• Jump to the printable recipe for precise measurements

How To Make Mexican Rice

Cook the aromatics: Heat the olive oil in a large pot, then add the onion and jalapeño. Cook until softened. Be patient here and let the onions soften fully to bring out their sweetness.

Toast the rice: Add the rice, tomato paste, and garlic and cook, stirring often, until the rice is lightly toasted and well coated. This brings out the rice’s nutty flavor while deepening the flavor of the tomato paste.

Add the broth and seasonings: Stir in the chicken broth, salt, pepper, chili powder, and cumin, scraping up anything stuck to the bottom of the pot. Bring to a boil.

Cover and simmer: Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed. Keep the lid on while it cooks so the steam stays trapped in the pot. Stir in the peas, cilantro, and lime juice.

Fluff and serve: Fluff the rice gently with a fork, then let it sit briefly before serving. This gives the grains a chance to firm up and lose that wet, just-steamed texture. Taste and adjust the seasoning, then serve.