Homemade Mexican Rice

This easy Mexican Rice recipe (aka Spanish Rice) is packed with bold tomato flavor, a hint of chili, and the fluffiest texture you’ve ever tasted! Whether it’s Taco Tuesday or a Cinco de Mayo celebration, this authentic arroz rojo pairs perfectly with carne asada, chicken enchiladas, or burrito bowls, making it the ultimate flavorful side dish for your dinner table!

My friend Tiffany shared her homemade Mexican rice recipe after I admitted I hadn’t found one worth keeping. One bite, and I was hooked! It’s now a regular at our dinner table, though I couldn’t resist adding my own twist—a diced Serrano or Anaheim pepper. That little pop of heat takes this already amazing recipe to the next level, blending perfectly with the bold, zesty flavors. Trust me, this dish is love at first bite!

This perfect Mexican rice is the ultimate blend of simplicity and bold, authentic flavor. Fluffy grains soak up the rich tomato juices, garlic, and a hint of chili powder, creating that irresistible orange color and unbeatable taste. The best part? It’s made with basic pantry staples like rice, tomato sauce, and chicken broth, so you can whip up this restaurant-quality side dish right at home anytime!

Looking for more ways to dress up your rice? Try my top picks: Easy Chicken Fried Rice, Easy Cilantro Lime Rice, Easy Dirty Rice, Coconut Rice, and Easy Orzo Pilaf Rice!

Why We Love This Recipe

• The cooking process delivers fluffy rice with a bold tomato flavor, perfect for pairing with black beans, pico de gallo, or chicken enchiladas.
• It’s a versatile recipe that allows for fun variations, such as adding green chilies or fresh cilantro for extra zest, or even shredded cheese for a creamy touch.
• This homemade Mexican rice is made with basic pantry ingredients, meaning you can skip the trip to the Mexican food aisle and make a restaurant-quality dish in your own home.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Vegetable Oil – Toasts the rice to golden brown perfection and adds a rich, nutty flavor. You can swap this with olive oil or even butter for a slightly different taste.
• Uncooked White Rice – Long-grain rice works best for fluffy results. Jasmine rice or even brown rice can be used, but cooking times may vary.
• Salt – Enhances all the flavors and balances the savory, spicy, and tomato-rich ingredients.
• Ground Cumin – Adds warmth and depth to the dish, giving it that authentic Mexican rice taste.
• Garlic Powder – Infuses subtle garlicky goodness into every grain of rice. Substitute with garlic salt if needed, but adjust the salt in the recipe.
• Chopped Onion – Brings a mild sweetness and texture. If you’re out of onions, onion powder can do the trick in a pinch.
• Serrano or Anaheim Pepper – Adds just the right kick of medium heat. Use diced green chilies or cayenne pepper for different levels of spice.
• Tomato Sauce – The heart of the recipe, giving the rice its signature red color and tomato flavor. Diced tomatoes work great too, just don’t drain the juices!
• Chicken Broth – Infuses the rice with a savory richness. Swap with chicken stock, vegetable broth, or water mixed with tomato bouillon cubes for extra tomato-based broth flavor.
• Peas & Carrots (Optional) – For a pop of color and sweetness, these are perfect. Skip them, or replace with bell peppers if you prefer.
• Chopped Cilantro (Optional) – Adds a fresh, herbal touch for garnish, making every bite vibrant and delicious.
• Shredded Cheese (Optional) – A melty, cheesy topping transforms this side dish into pure comfort food.

How to Make Mexican Rice

1. Toast rice. Heat vegetable oil in a large saucepan over medium heat. Add the uncooked white rice and stir frequently for a couple of minutes until the rice turns a beautiful golden brown. This step is key for achieving fluffy rice with great flavor.
2. Season and soften. Sprinkle in the salt, garlic powder, and ground cumin. Stir for a minute, letting the spices coat every grain.

3. Add onion and pepper. Then add the chopped onion and diced Serrano pepper. Cook for 3-5 minutes until the veggies soften and their aromas fill your kitchen.
4. Add liquids. Pour in the tomato sauce and chicken broth.

5. Simmer. Stir well and bring the mixture to a boil. Reduce the heat to low, cover with a lid, and let it simmer for 20-25 minutes until all the liquid is absorbed.

6. Fluff and garnish. Turn off the heat, fluff the rice with a fork, and let it sit for an extra five minutes. Sprinkle with fresh cilantro or a handful of shredded cheese if desired, then serve warm with your favorite Mexican dishes.

Recipe FAQs

Tips for Success

• Rinse the rice before toasting to remove excess starch, ensuring each grain stays fluffy and doesn’t clump together.
• For the fluffiest rice, toast it until golden brown—it brings out a nutty aroma and deepens the flavor.
• Use a wooden spoon to stir the rice gently, as this helps prevent breaking the grains while cooking.
• Let the rice rest for five minutes after cooking, covered, to allow the remaining steam to finish the cooking process.
• Adjust the heat level to your preference by swapping Serrano peppers for milder Anaheim peppers or adding a pinch of cayenne pepper for extra spice.

Substitutions and Variations

• Swap chicken broth with vegetable broth to make the recipe vegetarian-friendly.
• Use diced fresh tomatoes if you prefer a chunkier texture and fresh tomato flavor.
• For a cheesy variation, sprinkle shredded cheese over the rice while it’s still warm and let it melt before serving.
• Add lime juice and chopped cilantro for a tangy, herbaceous twist on cilantro lime rice.
• Stir in cooked black beans or pinto beans for added protein and a heartier dish.
• For a smoky kick, use fire-roasted tomatoes or roasted green chilies.
• Replace white rice with jasmine or long-grain brown rice for a nuttier flavor and added nutrients.

More Mexican Favorites You’re Sure to Love

• Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce)
• Mexican Hot Chocolate
• Easy Chorizo con Papas (Mexican Potatoes with Chorizo)
• Grilled Mexican Street Corn Dip
• Mexican Wedding Cookies (Russian Tea Cakes)
• Whole Roasted Mexican Chicken with Vegetables
• Horchata Mexican Drink Recipe
• Mexican Shredded Beef Barbacoa

Appetizers

The BEST Homemade Guacamole

Side Dish

Instant Pot Refried Beans

Appetizers

Easy Mexican Restaurant-Style Salsa

Print Pin Rate

Homemade Mexican Rice Recipe

4.91 from 11 votes

Amy Nash

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Mexican

Servings 6 servings

This easy Mexican Rice recipe is packed with bold tomato flavor, a hint of chili, and the fluffiest texture you’ve ever tasted! Whether it's Taco Tuesday or a Cinco de Mayo celebration, this authentic arroz rojo pairs perfectly with carne asada, chicken enchiladas, or burrito bowls, making it the ultimate flavorful side dish for your dinner table!

Ingredients

  

123

• ▢ ¼ cup vegetable oil
• ▢ 2 cups uncooked white rice
• ▢ 1 ½ teaspoons kosher salt
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon garlic powder
• ▢ ½ cup chopped onion
• ▢ 1 Serrano or Anaheim pepper, seeds and membrane removed, then diced
• ▢ 15 ounces tomato sauce
• ▢ 4 cups chicken broth
• ▢ 1 cup fresh or frozen peas & carrots (optional)
• ▢ Chopped cilantro, for garnish
• ▢ Shredded cheese for topping (optional)

Cook ModePrevent your screen from going dark

Instructions

 

• Heat the oil in a large sauce pan over medium heat, then add rice and cook, stirring frequently, until the rice begins to turn golden brown.
  ¼ cup vegetable oil, 2 cups uncooked white rice
• Add the salt, garlic powder, and cumin and stir, cooking another minute. Add the onion and Anaheim pepper, stirring to combine and cooking for another 3-5 minutes, until the vegetables begin to soften.
  1 ½ teaspoons kosher salt, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ cup chopped onion, 1 Serrano or Anaheim pepper,
• Stir in the tomato sauce or diced tomatoes and chicken broth and veggies (if using), then bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes, until all of the liquid has been absorbed. Fluff with a fork, then cover and allow to sit another 5 minutes before serving.
  15 ounces tomato sauce, 4 cups chicken broth, 1 cup fresh or frozen peas & carrots, Chopped cilantro,, Shredded cheese

Notes

• If you don’t have an anaheim pepper, you can use one 7-ounce can mild fire roasted diced green chilies. Just drain and add it along with the tomato sauce and water, instead of adding it with the onions.
• You can use one 15-ounce can of diced tomatoes if you don’t have tomato sauce on hand. Do not drain the juice from the tomatoes – go and ahead add it all to the rice.
• Some variations I love are to sprinkle a little melted cheese over the top of the cooked, fluffed rice and let it melt before serving or to sprinkle the rice with chopped cilantro (because I LOVE cilantro). Or you can add a cup or two of frozen peas & carrots if you have finicky littles who tend to balk at the site of veggies!

Storage & Make Ahead

• Store: Transfer cooled rice to an airtight container and store in the fridge for up to 5 days.
• Freeze: Portion into freezer-safe bags or containers, flattening them for easy storage. Freeze for up to 3 months.
• Reheat: Add a splash of chicken broth or water to the rice and reheat on the stovetop or microwave, stirring occasionally to restore its fluffy texture.
• Make Ahead: Cook the rice as directed, then let it cool completely before storing. Reheat just before serving for a freshly made taste with none of the last-minute rush.

Nutrition

Calories: 360kcal | Carbohydrates: 60g | Protein: 7g | Saturated Fat: 7g | Sodium: 1802mg | Fiber: 3g | Sugar: 5g

Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

This recipe was originally published August 15, 2017. It has been updated for new photos and additional helpful tips for readers.