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5 from 2 votes

Homemade 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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4
Calories: 231kcal


  • 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


  • 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.


Makes about 4-5 cups.


Calories: 231kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 999mg | Potassium: 596mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1225IU | Vitamin C: 36.2mg | Calcium: 55mg | Iron: 2.4mg