Mexican Rice
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Serving homemade Mexican for dinner and looking for a way to add some color to your plate? This Mexican rice is packed with flavor, easy to make, and the perfect complement for any Mexican dish.
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 Mexican rice 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.
This Mexican rice is 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!”
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
Step-by-Step Instructions
Step 1: Cook the aromatics. Heat the olive oil in a large pot over medium-low heat, then add the minced jalapeño and onion. Cook until soft and fragrant, about 5 minutes. Cooking the aromatics first helps build a flavorful base—be patient here and let the onions soften fully to bring out their sweetness.
Step 2: Toast the rice and flavorings. Stir in the rice, tomato paste, and garlic, and cook for 2 to 3 minutes, stirring often to toast the rice—it adds a deeper, nuttier flavor. In addition to deepening the flavor, the rice will get a light coating of the oil; this helps prevent clumping or gumminess in the cooked rice.
Step 3: Add the cooking liquid and seasoning. To the pan, add the salt, spices, and chicken broth.
Step 4: Cover and simmer. Cook for about 20 minutes, until the rice is tender. Avoid the temptation to lift the lid—trapped steam is essential for the rice to cook evenly. Stir in the peas, cilantro, and a squeeze of fresh lime juice for a pop of flavor and color.
Step 5: Fluff. When the ingredients are well-combined, fluff the rice with a fork. Fluffing keeps the grains separate and avoids mashing the rice. Serve the rice with lime wedges on the side and enjoy!
Video Tutorial
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Mexican Rice
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, from 1 lime
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.
Notes
Nutrition Information
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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Hi Jenn,
can I make this recipe using cauliflower rice?
Thanks!
Hi Lisa, I haven’t tried it so I can’t say for sure, but I suspect it will work. Please LMK how it turns out if you try it!
I definitely will let you know how it goes!
Thank you 😊
Can l use jasmine rice instead of the Uncle Ben’s?
Sure, just keep in mind the rice-to-water ratio and cook time may be a little different, so follow the instructions on the box. Enjoy!
Going to a Mexican party and I was asked to make black beans and rice. Can I simply add black beans to this recipe? Would I need to add additional liquid or seasoning? Looks delicious. Thx in advance.
Sure, assuming you’re using canned beans, I would just add them along with the peas, cilantro, and lime juice. (And you may want to just swap the peas for black beans). You shouldn’t need any additional seasoning. Hope everyone enjoys!
have made this and loved it..like the idea of swapping out the peas for black beans, same amount or should I up it a little>
I’d stick with the same amount (but it certainly won’t hurt if you add a little more).
Hi Jen!
I would need to leave out the garlic due to allergies, how much would that effect the taste? And would this pair well with your Moroccan spiced grilled chicken?
Thanks so much, loving your new cookbook!
Hi Laurie, leaving out the garlic will have a bit of an impact on the taste but there are a lot of other seasonings and aromatics here, so it should still have plenty of flavor. Feel free to add just a little more onion if you’d like. And I’m not certain that this would pair perfectly with the Moroccan grilled chicken. You may want to try this instead. Hope you enjoy whatever you make!
(And so glad you like the cookbook!) 🙂
Can I use tomato sauce if I don’t have paste?
You can, but it won’t add as much tomato flavor.
Hi, would pickled jalapeños work for this or would they spoil the taste in the recipe? I would like to use up my jar of them and am considering soaking them in water to dull down the pickled flavour but not sure it will be enough to give the same taste as your recipe. Thanks!
Hi Lindsey, They will give the rice a slightly different flavor, but I think you can get away with it. I’d love to hear how it turns out if you use them!
Jenn, I always use the concentrated tomato paste in the tube, have never reduced the amount , and have had no problems. Can I do it in this recipe?
Sure – enjoy!
Followed recipe, upping the peas a little, for a WONDERFUL Mexican rice to go with the Peruvian Chicken. Perfect pairing. Made the day before and reheated in the microwave. Going to have left overs tonight with some grated cheddar cheese on top. Should be yummy
I’m planning the same for tomorrow night!
Yum!!! Followed exactly. Came out great.
Makes a lot! Wonderful flavour to this rice. I made it ahead of time and just re-heated as suggested. Perfect side dish with the beef enchiladas and Jen’s amazing creme brulee. Perfect dinner party with a big jug of white sangria. We almost felt like we were in Mexico, feeling warm and sharing with good friends. Jen is my “go-to” party planner every time. This meal won rave reviews all around.
Absolutely delicious and not too fiddly
Hi Jenn,
Can this recipe be doubled easily?
Thank you!
Sure!
Recipe was super easy and turned out so well! This is my new “go to” Mexican rice!