Mexican Rice
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Looking for a flavorful side dish to complement your favorite Mexican meals? Try this easy-to-make Mexican rice recipe featuring long-grain rice cooked in a tomato-based broth with onions, garlic, and spices.
If you’re a fan of homemade Mexican food, a good Mexican rice recipe is a must. Often referred to as Spanish rice or “arroz rojo,” this classic dish features long-grain rice simmered in a tomato-infused broth, seasoned with onions, garlic, cumin, and chili powder — lending it that iconic reddish-orange color. While my version might not be 100% traditional, my kids swear it’s just as delicious as the rice from our favorite local Mexican spot. It’s my go-to side for dishes like beef enchiladas, chicken enchiladas, beef tacos, chicken fajitas, and carne asada.
Table of Contents
“Hubby said, “do not change a thing!” So excited that this can be frozen and ready in an instant. Just perfect for Cinco de Mayo—or any day!”
What You’ll Need To Make Mexican Rice
- Onion, Jalapeño Pepper, and Garlic: The base aromatics that provide depth and a hint of spice to the rice.
- Tomato Paste: Adds a concentrated tomato flavor and rich color, essential for that signature Mexican rice taste.
- Rice: White long grain rice is preferred because it cooks up fluffier and less sticky than shorter grains, ensuring each grain remains distinct and absorbs the flavorful broth without becoming mushy.
- Chicken Broth: Used instead of water to cook the rice, it enriches the dish with more flavor.
- Chili Powder and Cumin: These spices are key for adding the warm, smoky notes characteristic of Mexican cuisine.
- Frozen Peas: Add a pop of sweetness and color, making the dish more vibrant and balanced.
- Cilantro: Brings freshness and a bright note to finish the dish.
- Fresh Lime Juice: A splash brightens up all the flavors.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by finely chopping the onion and mincing the jalapeño pepper. To keep the rice on the mild side, cut the flesh of the jalapeño pepper away from the seeds, ribs, and stem, leaving the spiciest part of the pepper behind. If you think you might like more heat, I recommend holding onto the seeds and adding them at the end to taste.
Pro Tip: When handling jalapeño peppers, be sure to keep your hands away from your eyes and wash your hands immediately afterwards so the juices don’t irritate your skin.
In a large pot, cook the minced jalapeño and chopped onions in olive oil until soft, about 5 minutes.
Add the rice, tomato paste and garlic and cook, stirring frequently, until the rice is evenly coated with oil, 2 to 3 minutes. You’re essentially toasting the rice at this stage, which deepens its flavor.
Add the salt and spices.
Then add the chicken broth.
Cover the pot and simmer for about 20 minutes, until the rice is tender.
Add the peas, cilantro, and fresh lime juice.
Fluff the rice with a fork to combine, then serve the dish with lime wedges.
Make-Ahead/Freezing Instructions
Mexican rice is a great candidate for making ahead of time. Prepare it as you would normally, let it cool completely, then store it in the refrigerator in an airtight container. It will keep well for 3 to 5 days. When you’re ready to serve it, reheat it on the stove over low heat with a splash of water or broth to keep it moist, or microwave it, covered, with a little added water to refresh its texture.
It also freezes beautifully. Just place it in an airtight container or spread it out in a flat layer inside sealable plastic bags—this method saves space in your freezer. It can be stored like this for up to 3 months. When you’re ready to enjoy it, there’s no need to thaw; simply reheat it directly from frozen in the microwave, adding 1 to 2 tablespoons of water to help rehydrate and prevent it from drying out.
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Video Tutorial
Mexican Rice
Looking for a flavorful side dish to complement your favorite Mexican meals? Try this easy-to-make Mexican rice recipe featuring long-grain rice cooked in a tomato-based broth with onions, garlic, and spices.
Ingredients
- 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.
- Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.
- Make-Ahead/Freezing Instructions: Mexican rice can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. When you're ready to serve it, reheat it on the stove over low heat with a splash of water or broth to keep it moist, or microwave it, covered, with a little added water to refresh its texture. This rice can also be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) If reheating in the microwave, there is no need to thaw before serving; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water.
Nutrition Information
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- Calories: 253
- Fat: 6 g
- Saturated fat: 1 g
- Carbohydrates: 43 g
- Sugar: 2 g
- Fiber: 2 g
- Protein: 7 g
- Sodium: 491 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Write more, thats all I have to say. Literally, it seems as though you relied on the video
to ake your point. Yoou obviously know what youre talking about, why throw away your intelligence on just posting videos too your weblog when you could
be giving us somethkng informative to read?
This was a big hit last night! Perfect with a grilled steak and sauteed spinach! You are my “go to” gal when it comes to finding new recipes!
I made this tonight and it is a winner. Everyone loved it. No leftovers. I’ll make it again.
Very easy and tastes just like what you get in a Mexican restaurant. Really doesn’t have much heat with just the green parts of the jalapeno, so next time I will add some of the ribs and seeds. Otherwise perfect as is!
Made this with your chicken enchiladas for dinner last night and both were a hit. Best Mexican rice I’ve tried and so easy. Thank u!!
Made this the other night, it was delicious! It beats all other Mexican rice recipes I have tried. I have to say I love all your recipes, most of them are becoming staples in our house! Thank you for sharing.
Thank you, this recipe is all win. I used 2ish cups of basmati rice and the entire can of tomato paste (I have exceeded my life-time limit of sacrificial half-used tomato paste cans), eye-balled the chili powder and cumin def more than double and I scorched the bottom of the pot, but in this house, that charred bit is a bonus that the kids fight over, so all win. Next time I’m going to use two jalapenos, but that’s just our preference, otherwise, all win. Thanks for sharing your talent.
So glad you enjoyed, Marji. You’re right, this recipe can definitely handle two jalapeños. I considered it but decided to keep it mild for my kids. Also, you can avoid the half-used can of tomato paste dilemma by buying tomato paste in a tube.
https://www.thekitchn.com/the-best-way-to-store-leftover-tomato-paste-tips-from-the-kitchn-194724
Glad to have this recipe—I was looking for one like this last week. I try this one next time. Thanks.
I would like to see every recipe list the nutrition values.
Think we could make it with quinoa? One if my kids has a rice allergy, thanks.
Hi Lynn, Absolutely. You’ll just have to adjust the quantities a bit. For the broth, I typically use 1-2/3 cup liquid for every 1 cup quinoa; so, if my math is right, you’d need about 2-1/2 cups. I’d also reduce the tomato paste to 1 tablespoon, the salt to 3/4 teaspoon, and the chili powder and cumin to 1/4 teaspoon each. Please let me know how it comes out!