Mexican rice, also known as arroz Mexicana, arroz roja, or sometimes Spanish rice, is a simple, flavorful rice side dish that goes perfectly with tacos, burritos, enchiladas, and all of your favorite Mexican meals. This recipe for authentic Mexican rice is so easy to make, and cooks on the stove in under 30 minutes! I use common ingredients that are probably already in your kitchen, so there’s no need to pick up anything special to make this pilaf-style side dish. If you are looking for a different flavor for your rice tonight, you might like my copycat Chipotle Cilantro Lime Rice instead. Dirty Rice is Popeye’s copycat recipe that goes great with many dishes, too!
Why You’ll Love This Recipe
Key Ingredients for Mexican Rice
Here’s what you need to make this easy Mexican Rice recipe: Rose D Complete list of ingredients and amounts can be found in the recipe card below.
Long Grain Rice: I used basmati rice here, as that’s what I had on hand, but any style of long grain white rice works perfectly. I’ll give you instructions for making Mexican rice with brown rice too. Onion and Garlic: Finely diced onion and minced garlic are sauteed with oil to build a base layer of flavor for this tasty authentic Mexican rice recipe. Tomato Sauce: The color of Mexican rice should be tinged red from tangy tomato sauce. Canned sauce works perfectly here, or you can blend up a few fresh tomatoes. Seasonings: You don’t need to add much, as this rice is meant to be eaten with other flavorful Mexican meals! A bit of cumin, salt, and a chicken bouillon cube is perfect.
How To Make Mexican Rice
Before you start cooking, Soak the rice in water for 15 minutes, then rinse it very well to remove the excess starches.
Recipe Tips
It’s important to soak and wash the rice to remove dirt and excess starch, which makes it extra fluffy. Instead of bouillon, you can use 3 cups of chicken stock or broth. Use a non-stick pan or a well-seasoned cast iron pan for this recipe. You don’t want the rice to stick! Want heat? Add 1-2 whole serrano or jalapeno peppers to the pot along with the seasonings. Leave the lid on: Avoid peeking at the rice while it’s simmering. Removing the lid lets the heat escape and will keep the rice from cooking properly. If the rice isn’t cooked after 20 minutes, add 2 tablespoons of water, re-cover, and cook for an additional 5 minutes. If you enjoy this recipe, try my easy Spanish Seafood Paella recipe too!
How to Store Mexican Rice
Keep leftovers in the fridge for up to 5 days, or freeze for up to 6 months. To reheat Mexican rice, add frozen or refrigerated rice to a microwave-safe container and cook on high, stirring every 2 minutes until it’s warmed through.
How to Make Mexican Rice with Brown Rice
If you’re looking to make rice just like you’ve enjoyed at a Mexican restaurant, I recommend sticking with the recipe and using white rice. That’s the most authentic way to make this recipe. If you want to cook brown rice with these same Mexican flavors, you can, but the texture will be different. To replace the white rice with brown rice in this recipe, add an additional 1 cup of water or broth. You’ll need to simmer longer until the rice absorbs the liquid and is tender.
What To Serve With Mexican Rice
This rice goes perfectly with any and all of your favorite Mexican meals! Here are some of my family’s favorites:
Salmon Tacos or Grilled Shrimp Tacos with a delicious cabbage slaw topping. Stuffed Poplano Peppers Fajita Chicken Kabobs Shredded Chicken Tacos Mexican Shredded Beef Tacos Chile Colorado Tex Mex Salad
For Dessert, try Sopapila Cheesecake, or Pinata Cupcakes! This tasty authentic Mexican Rice recipe is the perfect side dish for taco Tuesday, Cinco de Mayo, or any time you’re serving Mexican for dinner. Pin it so more people can enjoy this easy recipe too! © Little Sunny Kitchen
