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.
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. 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.
Video Tutorial
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.
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
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