Mexican Rice Recipe
Make this authentic, homemade Mexican rice recipe for your next fiesta then step back as your guests go loco with flavor. The perfect anytime side dish.
We’re busting out this AWESOME Mexican Rice Recipe today for no reason other than it is simply awesome. We’ve thrown Mexican-themed fiesta parties throughout the year, usually toward summertime when the warm weather calls for getting a little crazy, and this is always on the fiesta menu.
It doesn’t matter how much we make, it always goes. Nary a leftover of Mexican rice, my friends!
When we make it at home, I like to make an extra large batch and keep the leftovers throughout the week. Mexican rice goes with MANY a meal, a perfect side pairing, but did you realize it can also be the star of your meal?
Try serving it with refried beans over warmed flour tortillas with a bit of shredded cheese, roasted jalapeno peppers and hot sauce for your next vegetarian taco night.
Or cook up a chicken breast, chop it up, and serve it over your Mexican rice with a simple sauce. How about pairing it with chicken thighs? Hmmm. Mexican Arroz con P0llo, anyone? Yes!
Coming soon! Or hey, make it your side and watch it steal the show.
Let’s talk about how we make Mexican rice, shall we?
Mexican Rice Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 jalapeno peppers chopped – Or MORE as desired
- 4 cloves garlic chopped
- 1-1/2 cups long grain rice
- 12 ounces tomato sauce
- 2 cups chicken stock + more as needed
- ½ cup frozen corn – or fresh corn if you can get it!
- ½ cup frozen peas
- 1-2 tablespoons chili powder – I used a combination of ancho powder and cayenne powder
- ½ teaspoon cumin
- 1 teaspoon Mexican oregano
- Salt and pepper to taste
- 1-2 tablespoons favorite hot sauce if desired
- Cilantro for serving
How to Make Homemade Mexican Rice – the Recipe Method
Cook the Vegetables. First, heat a large pan to medium heat and heat oil. Add onion and jalapeno peppers and cook about 5 minutes to soften. Add garlic and cook another minute, until you can smell the yummy garlic.
Brown the Rice. Add the rice and stir. Cook for a couple minutes, stirring, to very lightly toast the rice.
Tomato Sauce and Broth. Add tomato sauce and chicken broth. Stir. Diced tomatoes are good here, too.
Seasonings. Add corn, peas, chili powder, cumin, oregano, salt and pepper, and hot sauce if using. Stir and bring to a boil. Sazon seasoning is also a popular additional seasoning.
NOTE: Feel free to add other seasonings that you LOVE. Flavor it up!
Simmer. Turn the heat down and simmer for about 30 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
Garnish. Remove from heat and top with cilantro for serving.
BOOM! That’s it! I love it. Authentic Mexican rice. It’s the perfect side dish. Serve it alongside any of your favorite Mexican food. Such a great recipe.
About the Rice
Use long grain white rice for this recipe. Long grain is the most forgiving white rice. It is thinner, less puffy than medium or short grain, and it never clumps up, so GO LONG. A cup of rice goes a long way, too.
You can use any large pan or even a pot to cook this up, but I like to use my cast iron pan. It has excellent heat distribution and you can serve it right in the pan. Cooking the rice can vary, depending on amounts and elevation, so just keep an eye on your cook time to make sure it absorbs all of the moisture and softens up to your preference.
Bonus points for presentation. It makes it look all that more enticing.
And, DO NOT forget the hot sauce. A good hot sauce will add both depth and flavor to your Mexican rice. It’s a concentrated shot of awesomeness, so bust that stuff out.
Which hot sauce? Good question!
There are MANY great artisan hot sauces on the market. I suggest a Mexican or Louisiana style hot sauce, more pepper based, or a tomato-pepper based hot sauce, something that will complement the tomato and peppers of this dish.
A Caribbean style sauce probably won’t work as well, but hey, if you want to experiment, go for it! Just be sure to report your results back to Chili Pepper Madness so we can compare notes. As good as any restaurant style Mexican rice, if not better. You’ll love this!
Try this also: Easy Arroz con Pollo.
Patty’s Perspective
I like how versatile this dish can be. We’ve used it as a side, of course, but it can do so much, like tacos, added into quick soups, all sorts of ideas, and it really packs a punch with flavor.
Try Some of My Other Popular Recipes
- Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)
- Puerto Rican Arroz con Pollo
- Mexican Rice with Chorizo and Black Bean
- Mexican Rice
- Chicken Enchiladas Verdes
- Seriously Awesome Jambalaya
- Grilled Harissa Chicken Legs
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.
Homemade Mexican Rice Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 jalapeno peppers chopped - Or MORE as desired
- 4 cloves garlic chopped
- 1-1/2 cups long grain rice
- 12 ounces tomato sauce
- 2 cups chicken broth + more as needed
- ½ cup frozen corn – or fresh corn if you can get it!
- ½ cup frozen peas
- 1-2 tablespoons chili powder – I used a combination of ancho powder and cayenne powder
- ½ teaspoon cumin
- 1 teaspoon Mexican oregano
- Salt and pepper to taste
- 1-2 tablespoons favorite hot sauce if desired
- Cilantro for serving
Instructions
- Heat a large pan to medium heat and add olive oil.
- Add onion and jalapeno peppers and cook about 5 minutes to soften.
- Add garlic and cook another minute, until you can smell the yummy garlic.
- Add the rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.
- Add tomato sauce and broth. Stir.
- Add corn, peas, chili powder, cumin, oregano, salt and pepper, and hot sauce if using. Stir and bring to a quick boil. NOTE: Feel free to add other seasonings that you LOVE. Flavor it up!
- Reduce heat and simmer for about 30 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
- Remove from heat and top with cilantro for serving.
Notes
Nutrition
3 comments
Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Increased to 3 jalapeños, added a few tbsps of hot sauce and three dried abrol Chilis. It is very hot, but becomes milder as it sits. I absolutely love the intense, rich flavour and colour. Will most definitely make again and again. Thank you for the recipe.
Outstanding, Cindy! Super happy! Glad you enjoyed it. I love this one.
Hello Patty, your rice sounds devine!! I see you use long grain rice. How do you feel about converted rice? I love it and it keeps me from screwing up my recipes. Lol I also fluff my rice at the end, with a fork. Thank you, have a nice weekend!
REPLY: Patty, this recipe will certainly work with converted rice. No problem! — Mike from Chili Pepper Madness.