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Mexican Rice Recipe
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5 from 2 votes

Mexican Rice Recipe

This Mexican rice recipe is fluffy and flavorful with lightly toasted rice, tomato, chilies and spices, the perfect fiesta side dish.
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Mexican
Keyword: rice
Servings: 4
Calories: 337kcal


  • 2 tablespoons vegetable oil
  • 1.5 cups long grain or medium grain rice rinsed
  • 1 medium onion chopped
  • 1-2 jalapeno peppers chopped (optional - use serrano for spicier)
  • 3 cloves garlic chopped
  • 2 medium tomatoes chopped (or use a 15-ounce can tomatoes, drained)
  • 2 cups chicken broth
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Chopped cilantro for serving


  • 1/2 cup frozen corn thawed
  • 1/2 cup frozen peas thawed


  • Add the chicken broth to a small pot and heat to warm it.
  • Puree the tomatoes and set them aside.
  • Heat the oil in a large pan to medium heat and add the rice, onion, and chili peppers. Cook 6-7 minutes, stirring occasionally, until the rice is lightly toasted.
  • Add the garlic and cook 1 minute, until the garlic becomes fragrant.
  • Stir in the pureed tomatoes and seasonings, and cook 2-3 minutes.
  • Stir in the chicken broth and optional extras (peas, corn). Bring the rice to a boil, then cover and reduce the heat to a simmer.
  • Cook, covered, for 15-20 minutes, or until the rice absorbs all of the liquid. Do not stir while cooking. If the rice gets too dry, add a few tablespoons of extra chicken broth or water.
  • Remove from heat and let sit for 5 minutes.
  • Fluff with a fork and garnish with chopped cilantro. Serve.


Spice It Up. For a spicier version, use hotter chilies and add chili powder to your mix of seasonings. Also, hot sauce is a great addition.


Calories: 337kcal | Carbohydrates: 71g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 46mg | Potassium: 505mg | Fiber: 4g | Sugar: 4g | Vitamin A: 705IU | Vitamin C: 24mg | Calcium: 59mg | Iron: 2mg