This quick and easy Mexican Rice recipe is the perfect compliment to any Mexican meal! It’s restaurant-worthy and it will quickly become a family favorite!
Confession time: I’ve never really liked rice. At all. Even ask my mom. Growing up I never touched the minute rice on my dinner plate. Now as an adult when I eat out at Mexican restaurants I always substitute the rice for sautéed veggies because let’s face it, the rice is never really all that good.
As I’ve gotten older, I’ve tried different types of rice and I can say now that I tolerate Jasmine, Basmati, and brown rice. I can also say that I absolutely LOVE this Mexican Rice; it’s flavorful and you can actually taste the veggies you put into it.
This homemade Mexican rice recipe is the perfect way to step up your rice game. Stepping up your rice game is a thing, right? Mexican rice is an easy way to take your dinner from just ok to amazing. This recipe uses just a few ingredients to bring this flavorful side dish alive. After you make this Mexican rice I think you will be like me and save this as a favorite to make time and time again!
Mexican Rice Questions Answered:
How to make Mexican Rice?
Start by heating oil in your skillet. Add the onions and garlic and cook them for a few minutes. After reducing the heat add in the rice and garlic. It is important to stir constantly to ensure the rice doesn’t burn. Cook it for a few minutes over low heat and then stir in the tomatoes and seasonings. Lastly, add the broth and bring it to a boil. Reduce the heat to low, cover it and let it simmer for about 20 minutes until the rice is done. You can add more liquid as needed. You do not want the rice to be sticky. Garnish with cilantro and serve!
What is Mexican Rice made of?
Mexican Rice is made with white rice, tomatoes, garlic, onions, and various seasonings such as cumin, salt, and cayenne pepper. Top it with cilantro for a delicious blend of flavors.
Can I use brown rice?
You can use brown rice instead of white rice. It is a great healthy substitute. Just keep in mind that brown rice takes longer to cook than white rice. Especially minute rice! You will need to plan on 35-40 minutes to cook the rice, adding 10 minutes to ensure it is fully cooked. If you are using a rice cooker to cook the brown rice, you can just push the “brown rice” button. It will take about 50-55 minutes to cook. So while it takes a little longer than white rice, it’s nutritional values make it worth it.
How to reheat Mexican Rice?
Reheating Mexican Rice is a cinch. Just add a sprinkle of water to the Mexican rice dish before you cover it with foil. Place the dish in a 300-degree pre-heated oven for about 20 minutes. If you just need to reheat a single serving size, just place the desired amount in a microwave safe bowl and add a little bit of water. Cover the bowl with a damp paper towel and cook it in 1-minute increments until it is heated all the way through.
Why is my Rice Mushy?
The main culprit of mushy rice is probably due to overcooking the rice. Another possible cause of mushy rice is not cooking the rice in oil. When you cook the rice in oil it prevents the starch from creating a sticky texture.
Cook’s Note – Homemade Mexican Rice Recipe:
- Leftover rice will keep in an airtight container in the refrigerator for up to 4 days. Follow the directions about for how to reheat the rice.
ONE YEAR AGO: Homemade Croutons
TWO YEARS AGO: Mom’s Zucchini Bread
THREE YEARS AGO: Cherry Crumble Pie
- 2 Tablespoon olive oil
- 1 large white onion chopped
- 3 large garlic cloves minced
- 2 Cups long grain rice
- 10 ounces can Rotel
- 14.5 ounces can petite diced tomatoes
- 1 teaspoon cumin more to taste
- 1 teaspoon kosher salt
- 1/8-1/4 teaspoon cayenne pepper optional
- 2 Cups low sodium chicken broth more if needed
- 1/4 cup fresh cilantro chopped
- Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn.
- Cook over low heat for 3 minutes. Add Ro-tel, tomatoes, cumin, salt, and cayenne (if using). Stir to combine. Let cook for 2 minutes.
- Add broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 additional minutes or until rice is done.
- Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
This post first appeared on Food Folks and Fun on September 12, 2012. I have since updated the pictures, and the originals are below.
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