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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Hi Jenn,
can I make this recipe using cauliflower rice?
Thanks!
Hi Lisa, I haven’t tried it so I can’t say for sure, but I suspect it will work. Please LMK how it turns out if you try it!
I definitely will let you know how it goes!
Thank you 😊
Can l use jasmine rice instead of the Uncle Ben’s?
Sure, just keep in mind the rice-to-water ratio and cook time may be a little different, so follow the instructions on the box. Enjoy!
Going to a Mexican party and I was asked to make black beans and rice. Can I simply add black beans to this recipe? Would I need to add additional liquid or seasoning? Looks delicious. Thx in advance.
Sure, assuming you’re using canned beans, I would just add them along with the peas, cilantro, and lime juice. (And you may want to just swap the peas for black beans). You shouldn’t need any additional seasoning. Hope everyone enjoys!
have made this and loved it..like the idea of swapping out the peas for black beans, same amount or should I up it a little>
I’d stick with the same amount (but it certainly won’t hurt if you add a little more).
Hi Jen!
I would need to leave out the garlic due to allergies, how much would that effect the taste? And would this pair well with your Moroccan spiced grilled chicken?
Thanks so much, loving your new cookbook!
Hi Laurie, leaving out the garlic will have a bit of an impact on the taste but there are a lot of other seasonings and aromatics here, so it should still have plenty of flavor. Feel free to add just a little more onion if you’d like. And I’m not certain that this would pair perfectly with the Moroccan grilled chicken. You may want to try this instead. Hope you enjoy whatever you make!
(And so glad you like the cookbook!) 🙂
Can I use tomato sauce if I don’t have paste?
You can, but it won’t add as much tomato flavor.
Hi, would pickled jalapeños work for this or would they spoil the taste in the recipe? I would like to use up my jar of them and am considering soaking them in water to dull down the pickled flavour but not sure it will be enough to give the same taste as your recipe. Thanks!
Hi Lindsey, They will give the rice a slightly different flavor, but I think you can get away with it. I’d love to hear how it turns out if you use them!
Jenn, I always use the concentrated tomato paste in the tube, have never reduced the amount , and have had no problems. Can I do it in this recipe?
Sure – enjoy!
Followed recipe, upping the peas a little, for a WONDERFUL Mexican rice to go with the Peruvian Chicken. Perfect pairing. Made the day before and reheated in the microwave. Going to have left overs tonight with some grated cheddar cheese on top. Should be yummy
I’m planning the same for tomorrow night!
Yum!!! Followed exactly. Came out great.
Makes a lot! Wonderful flavour to this rice. I made it ahead of time and just re-heated as suggested. Perfect side dish with the beef enchiladas and Jen’s amazing creme brulee. Perfect dinner party with a big jug of white sangria. We almost felt like we were in Mexico, feeling warm and sharing with good friends. Jen is my “go-to” party planner every time. This meal won rave reviews all around.
Absolutely delicious and not too fiddly
Hi Jenn,
Can this recipe be doubled easily?
Thank you!
Sure!
Recipe was super easy and turned out so well! This is my new “go to” Mexican rice!