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 soggy.
This Mexican Rice is not only so easy, it’s flavorful and has the perfect texture. The rice turns out fluffy and is seasoned just right. The original recipe is delicious as is, but I did make a few small adjustments to boost the flavor even more.
We love to serve this as a side dish but it’s also a great foundation for burrito bowls.
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⭐Make Sure To Rate The Recipe When You Make It!⭐
- 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
- 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!
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