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, giving it that 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.

What You’ll Need To Make Mexican Rice

• Onion, jalapeño, and garlic: Build a flavorful base for the rice. For a milder dish, remove the seeds and ribs from the jalapeño; for more heat, add some of the seeds back in to taste.
• Tomato Paste: Adds a concentrated tomato flavor and rich color, essential for that signature Mexican rice taste.
• Rice: White long-grain rice works best here because it cooks up fluffy, with grains that stay nicely separate.
• Low-sodium chicken broth: Gives the rice more flavor than water alone. You can substitute vegetable broth to make the dish vegetarian.
• 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 and lime: Brings freshness and a bright note to finish the dish. Feel free to leave the cilantro out if you’re not a fan.
• 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.

Make-Ahead, Storage, and Freezing Instructions

Make ahead: Mexican rice is great for making ahead. Prepare it up to 3 days in advance, let it cool quickly, and refrigerate in an airtight container until ready to serve.

Storage: Leftover rice will keep in the refrigerator for up to 3 days. To reheat, add a splash of water or broth and warm gently on the stovetop, covered, or in the microwave until steaming hot throughout.

Freezing: The rice can also be frozen for up to 3 months. Let it cool completely, then transfer it to airtight, freezer-safe containers or resealable bags. I like to flatten the bags so they take up less room in the freezer. There’s no need to thaw before reheating in the microwave; just add a tablespoon or two of water, cover, and heat until steaming hot.

What to Serve with Mexican Rice

Mexican rice goes with just about any Tex-Mex dinner. I love serving it alongside beef enchiladas, chicken fajitas, or carne asada. It’s also a natural with ground beef tacos, especially with some guacamole on the side. For a simple meatless meal, pair it with black beans, sliced avocado, and your favorite salsa.

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