You’re going to love this simple recipe for the best restaurant style Mexican rice. Made in just 30 minutes, it’s the perfect side for all your favorite Mexican dishes!
This easy Mexican rice, that is light and fluffy and loaded with flavor, will easily rival your local Mexican restaurant! With only 7 ingredients and no chopping or prep work involved, you will want to make this over and over!
Which Rice to Use
Because long grain rice has less starch than a shorter grain rice, any variety of long grain rice is the best choice for Mexican rice. Shorter grain rices have more starch causing them to be sticky. I have used basmati rice, jasmine rice, and white long grain rice. All of them work great for this recipe.
How much rice per person
Allow 1/4 cup uncooked rice per person. This recipe serves 4. It can easily be doubled to serve 8, but instead of doubling the amount of chicken broth to 3 cups, use 2 1/2 cups.
What is the difference between Mexican rice and Spanish Rice
Mexican rice and Spanish rice are basically the same dish, except that Spanish rice gets its reddish color from saffron.
Step by Step Instructions
Before you begin, rinse your rice under cool water in a fine sieve until the water runs clear.
Artzy Foodie Pro Tip: Rinsing the rice removes extra starch, resulting in fluffy rice rather than a sticky or mushy rice.
Step 1: To a non stick skillet, add 1 Tbsp of your favorite cooking oil and 1 cup of long grain rice. Stir to coat all the rice with the oil.
Step 2: Over medium high heat, toast the rice for 5-7 minutes, stirring occasionally.
Artzy Foodie Pro Tip: Toasting the rice develops a nutty flavor and helps each grain of rice maintain its texture.
Step 3: Add 1 tsp salt, 1 tsp chili powder, 1 Tbsp tomato paste, and a 10 ounce can of diced tomatoes with green chilis or Rotel tomatoes.
Step 4: Add 1 1/2 cups chicken broth, stir to combine, and over high heat bring to a boil.
Step 5: Cover the pan with a tight fitting lid, reduce the heat to low, and simmer for 20 minutes.
Artzy Foodie Pro Tip: A tight fitting lid will keep the steam from escaping and ensure that your rice will be light and fluffy. If your lid allows steam to escape, cover the top of your skillet with a cloth napkin, and then top with the lid to create a tight seal.
Step 6: Remove the lid, fluff the rice with a fork, cover and let rest off the heat for 5-10 minutes.
Artzy Foodie Pro Tip: The rice may appear to be too moist, but it will continue to absorb the liquid and become light and fluffy as it rests.
Garnish with some chopped cilantro and a squeeze of lime and enjoy!
How to Store and Reheat
To store, allow the rice to cool and put it in an air tight container in the refrigerator for 1 week. The rice can be frozen in an air tight freezer container or a freezer bag (be sure to remove as much air as possible) for up to 3 months.
To reheat, cover the rice with a damp paper towel and microwave until warm. To reheat on the stove top, add a few tablespoons of chicken broth or water and cook over medium heat until warm.
For frozen rice, allow it to thaw overnight in the refrigerator and follow reheating instructions above.
If you like Easy Mexican Rice, you might like to serve it with Beef Enchiladas and The Ultimate Restaurant Style Queso Blanco!
Easy Mexican Rice
Ingredients
- 1 tbsp oil
- 1 cup long grain rice
- 1 tsp salt
- 1 tsp chili powder
- 1 tbsp tomato paste
- 1 10 ounce can diced tomatoes with green chilis
- 1 1/2 cups chicken broth
- 2 tbsp chopped cilantro optional
- 1 lime optional
Instructions
- In a fine sieve, rinse the rice under cool water until the water runs clear
- To a non stick skillet, add the oil and rice, stir to coat all rice with oil
- Over medium heat, toast the rice for 5-7 minutes, stirring occasionally
- Add salt, chili powder, tomato paste, diced tomatoes with green chilis, and chicken broth
- Stir to combine and over high heat, bring to a boil
- Cover skillet and reduce heat to low, simmer for 20 minutes
- Remove the lid, fluff the rice with a fork, cover and let rest off heat for 5-10 minutes
- Garnish with chopped cilantro and a squeeze of lime, if desired
Notes
- Allow 1/4 cup uncooked rice per person. This recipe serves 4. It could easily be doubled to serve 8, but rather than doubling the chicken broth to 3 cups, use 2 1/2 cups.
- Rinsing the rice removes extra starch, resulting in fluffy rice rather than a sticky or mushy rice.
- Toasting the rice develops a nutty flavor and helps each grain of rice to maintain its texture.
- A tight fitting lid will keep the steam from escaping and ensure that your rice will be light and fluffy. If your lid allows steam to escape, cover the top of your skillet with a cloth napkin, and then top with the lid to create a tight seal.
- The rice may appear to be too moist, but it will continue to absorb the liquid and become light and fluffy as it rests.
- Store left over rice in an air tight container in the refrigerator for 1 week, or freeze in an air tight freezer container or a freezer bag (be sure to remove as much air as possible) for 3 months.
- To reheat, cover the rice with a damp paper towel and microwave until warm, or add a few tablespoons of chicken broth or water and reheat over medium heat on the stove top until warm.
- For frozen rice, allow to thaw overnight in the refrigerator and follow reheating instructions above.
4 Responses
I like it very much I will try it at home.
I made these yesterday and the taste was very good I literally had some of the batter before even baking them lol………..
I think you’re referring to the Snickerdoodle cookie recipe. I’m so glad you liked them! It is hard to resist eating the dough 😋.
Niki – I so love Mexican Rice and especially if you can make it at home and have it whenever you want it. Such great “pro tips” as well. Thanks so much for sharing.