Cover and cook until the Mexican rice is done.

Mexican Rice

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! 
Course Side Dish
Cuisine Mexican
Keyword rice, tomatoes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 people
Calories 241kcal
Author Jillian - a Food, Folks and Fun original!


  • 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. 
    Sauté the onion and garlic.
  • 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 the rice, rotel, and spices to the pan.
  • 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.
    Pour in the chicken stock.
  • Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
    Close up of Mexican rice.


Calories: 241kcal | Carbohydrates: 45g | Protein: 5g | Fat: 4g | Sodium: 383mg | Potassium: 357mg | Fiber: 2g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 9.9mg | Calcium: 52mg | Iron: 1.7mg