Mexican Rice doesn’t have to be the flavorless orange-colored rice you get on plates of Mexican food. It can be bursting with flavor from garlic, tomatoes, onions, and fresh lime juice. That’s what this easy Mexican Rice recipe is all about, and I’ve packed just about as much flavor into this simple dish as you can get!
I love Mexican Rice. It’s such an easy and tasty side dish that goes with all my favorite Tex-Mex and Mexican meals. I learned this recipe from a friend. Her mother was born in Mexico and would make this recipe often for them when growing up.
After living in Texas for 20 years and eating my fair share of Mexican Rice, I can tell you that this super easy dish will outshine just about every version you’ll find at Mexican restaurants. Say goodbye to flavorless orange rice and say hello to flavor!
Ingredients
- Long grain rice
- Roma tomato
- Small onion
- Garlic
- Cilantro – Washed and thick ends removed.
- Jalapeno – Seeded and diced; optional.
- Lime – Fresh lime juice.
- Salt and pepper
How To Make the Perfect Mexican Rice
- Rinse the long grain rice under cold water until the water runs clear. Drain it well.
- Add the tomato, onion, garlic, cilantro, and optional jalapeno to a blender or food processor and pulse until it’s finely chopped.
- Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped veggies and cook for 1-2 minutes.
- Add the rinsed and drained rice to the skillet. Stir continuously to coat the rice with the oil and sauté until the rice begins to turn golden brown.
- Add 2 ½ – 3 cups of water to the rice, add a pinch of salt, and cover. Reduce the heat to low and let it simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the rice from the heat. Let it sit covered for another 5 minutes, then fluff it with a fork. Squeeze fresh lime juice over the rice and gently mix it in. Adjust the seasoning if needed.
- Serve and Enjoy
Step-By-Step Process
Chef Jenn’s Tips
- Use a heavy-bottomed skillet to ensure even cooking and prevent burning.
- For extra flavor, cook the rice in chicken or vegetable broth instead of water.
- Add a tablespoon of tomato paste to the rice if you like it more tomato-y.
- If you prefer a spicier kick, add a pinch of chipotle powder to the rice before cooking.
Recommended
Make It A Meal
Mexican rice is incredibly versatile and can be served with a variety of dishes. Try pairing it with grilled chicken or steak, adding it to burritos, or serving it alongside enchiladas and tacos. It also makes a great base for a hearty rice bowl topped with beans, avocado, and a fried egg for a delicious and filling meal.
Storage
Store any leftover Mexican rice in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or broth to help rehydrate the rice and heat it in the microwave or on the stovetop until warmed through. Mexican rice also freezes well. Place the cooled rice in a freezer-safe container or bag, and it will keep for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Easy Mexican Rice
Ingredients
- 1 ½ cup long grain rice
- 1 Roma tomato
- 1 small onion
- 2 cloves garlic
- 6 – 8 stems cilantro washed and thick ends removed
- ½ jalapeno seeded and diced; optional.
- lime fresh lime juice
- salt and pepper
Instructions
- Rinse the long grain rice under cold water until the water runs clear. Drain it well.
- Add the tomato, onion, garlic, cilantro, and optional jalapeno to a blender or food processor and pulse until it’s finely chopped.
- Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped veggies and cook for 1-2 minutes.
- Add the rinsed and drained rice to the skillet. Stir continuously to coat the rice with the oil and sauté until the rice begins to turn golden brown.
- Add 2 ½ – 3 cups of water to the rice, add a pinch of salt, and cover. Reduce the heat to low and let it simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the rice from the heat. Let it sit covered for another 5 minutes, then fluff it with a fork. Squeeze fresh lime juice over the rice and gently mix it in.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Use a heavy-bottomed skillet to ensure even cooking and prevent burning.
- For extra flavor, cook the rice in chicken or vegetable broth instead of water.
- Add a tablespoon of tomato paste to the rice if you like it more tomato-y.
- If you prefer a spicier kick, add a pinch of chipotle powder to the rice before cooking.