Looking for a flavorful side dish that’s quick to make but tastes like you spent hours in the kitchen? This Mexican rice recipe is your answer! Whether you’re juggling work deadlines, kids’ homework, or just craving something delicious without the fuss, this recipe delivers big flavor with minimal effort. It’s the perfect companion to tacos, enchiladas, or even as a satisfying base for a quick burrito bowl when time is tight.
Why You’ll Love This Mexican Rice Recipe
Let’s be honest we all need those reliable recipes that taste amazing but don’t require a culinary degree. This Mexican rice recipe is exactly that kind of kitchen hero:
- Ready in under 30 minutes (perfect for those “I need dinner now” moments)
- Uses simple pantry ingredients you probably already have
- Versatile enough to pair with almost any Mexican-inspired meal
- Kid-friendly but still flavorful enough for adults
- Makes great leftovers for tomorrow’s lunch
Ingredients You’ll Need
For this Mexican rice recipe, gather these simple ingredients:
- Olive oil
- Yellow onion
- Jalapeño pepper
- Garlic
- Tomato paste
- White long grain rice
- Low-sodium chicken broth
- Salt and pepper
- Chili powder and cumin
- Frozen peas
- Fresh cilantro
- Lime juice
For exact measurements, just scroll down to the recipe card!
How to Make Perfect Mexican Rice
- Start with the aromatics: Heat olive oil in a large pot over medium-low heat. Add chopped onions and jalapeño, cooking until the onions become soft and translucent about 5 minutes. Your kitchen will start smelling amazing right about now!
- Toast the rice: Turn up the heat to medium and add tomato paste, garlic, and rice. This is where the magic happens! Stir frequently for about 3 minutes until the rice gets slightly toasted and fragrant. This step adds incredible depth of flavor to your Mexican rice.
- Simmer to perfection: Add chicken broth, salt, pepper, chili powder, and cumin. Bring everything to a boil, then reduce heat to low. Cover and let simmer until all liquid is absorbed, about 20 minutes. No peeking keeping the lid on helps the rice cook evenly!
- Add the finishing touches: Stir in peas, cilantro, and lime juice. Fluff the rice with a fork and let it sit for a few minutes to “dry out.” This final rest helps your Mexican rice achieve that perfect texture not too wet, not too dry.
Amelia’s Tips for the Best Mexican Rice
As a nutrition specialist who loves flavorful food, I’ve learned a few tricks to make this Mexican rice recipe even better:
- Toast the rice thoroughly it’s like giving your rice a flavor jumpstart! Those few extra minutes of toasting make all the difference.
- Fresh lime juice is non-negotiable. The brightness it adds cuts through the richness and makes all the flavors pop. Trust me on this one!
- If your rice seems too wet after cooking, just remove the lid and let it sit for a few extra minutes. The steam will escape and your rice will be perfect in no time.
When my family first tried this recipe, my youngest (who normally picks around “green things”) actually asked for seconds! Now it’s our Tuesday taco night staple, and I always make extra for lunch the next day.
Frequently Asked Questions About Mexican Rice
Can I make this Mexican rice recipe with brown rice instead?
Absolutely! Just increase the cooking time to about 35-40 minutes and you may need to add about ½ cup more broth since brown rice absorbs more liquid.
How do I store leftover Mexican rice?
Store in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water before microwaving to bring back the moisture.
Can I freeze this Mexican rice?
Yes! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
For more creative variations on this classic dish, check out these alternative Mexican rice preparations for inspiration.
Perfect Pairings for Your Mexican Rice
This Mexican rice recipe pairs beautifully with so many dishes from the Healthi Recipes collection:
- Serve alongside our Healthy Enchiladas for a complete meal that’s still on the lighter side
- Add it to your Taco Bowl Recipe for an extra filling base
- Try it with Seafood Boil Sauce for a fusion dish that will surprise your taste buds
- For a complete fiesta, pair with our Green Taco Sauce for an extra kick of flavor
Looking for more Mexican-inspired dishes? Our Enchilada Seasoning guide will help you create authentic flavors at home!
A Healthier Twist on a Classic
What I love most about this Mexican rice recipe is how it brings comfort food vibes while still being relatively nutritious. The peas add a pop of color and extra nutrients, while the moderate amount of oil keeps it lighter than restaurant versions. It’s these small tweaks that align perfectly with my philosophy that healthy eating should never sacrifice flavor.
Next time you’re wondering what to serve with your main dish, remember this Mexican rice recipe. It’s simple enough for beginners but tasty enough to impress even the most discerning dinner guests. Your kitchen will smell amazing, your family will clean their plates, and you’ll have one more reliable recipe in your weeknight dinner arsenal.
Mexican Rice Recipe
Equipment
- Large pot with lid
- Fork
Ingredients
Base
- 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.