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
More mexican Recipes You May Like
Mexican Rice
Add a pop of color (and flavor) to your table with this easy Mexican rice recipe—it’s the side every taco night needs.
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.
- 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
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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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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!….:)
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!
Definitely!