Mexican Rice

Mexican Rice

This Mexican Rice is the easiest and most delicious, as if it came straight from the restaurant, only better! Just a few ingredients and in 25 minutes, you have a great side dish or the perfect foundation for burrito bowls.

Jump to Recipe

I was inspired by this recipe from another fellow foodie Tiffany, from Creme De La Crumb.

We make Mexican and/or Spanish rice several times a month to go alongside our Mexican cuisines. I’ve tried many different recipes, but for me, they usually wind up too dry or too soggy. I typically end up throwing in a bag of Uncle Ben’s Ready Rice, which is fine in a pinch, but not great.

This Mexican Rice version is not only so easy, but it’s flavorful and has the perfect texture. The rice turns out fluffy and it’s seasoned just right. The original recipe is delicious as is, but I did make a few small adjustments to boost the flavor even more. A pinch of smoked paprika is subtle but it adds a nice touch, along with a little dried oregano.

We love to serve this as a side dish but it’s also a great foundation for burrito bowls.


Other Recipes You Might Enjoy:



⭐Make Sure To Rate The Recipe When You Make It!⭐

Let’s eat!🤍

Mexican Rice

This Mexican Rice is the easiest and most delicious as if it came straight from the restaurant, only better! Just a few ingredients and in 25 minutes you have a great side dish or the perfect foundation for burrito bowls.
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine American, Mexican
Calories 213 kcal

Ingredients
  

  • 1 cup long grain white rice
  • 1 tbsp butter
  • 2 cups chicken stock
  • 8 oz tomato sauce
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • In a medium size skillet with fitted lid melt butter. Add spices and rice, and toast for 1-2 minutes on medium high heat, stirring continually. Add chicken stock and tomato sauce and stir to combine. Bring to a boil and put the lid on. Turn down to simmer for 20-25 minutes until the moisture is absorbed and the rice is tender. You may have a little sauce around the edges and that's totally fine.
  • Let stand 5 minutes with lid on, fluff with a fork and serve!

Notes

Calorie facts are per 1 cup of cooked Mexican Rice.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword Chicken broth, Mexican spices, Rice, Tomato sauce

AFFILIATE DISCLAIMER:

Please note that some of the links on my website are affiliate links. Meaning, I receive a commission if you decide to purchase through my links at no extra cost to you! The product links at the bottom of my posts are products I’ve used and/or recommend.


My Kitchen Favorites For This Recipe:




2 thoughts on “Mexican Rice”

  • 5 stars
    Best Mexican rice I’ve ever made. This is hands down the simplest most flavorful way to make Mexican rice at home. I’ve tried Ree’s and Guy’s, nope, this is way better and easier trust me. Best side for taco Tuesday for sure or with the menu maids enchilada casserole which is another amazing flavorful dish to check out!

Leave a Reply

Your email address will not be published.

Recipe Rating