This Mexican rice recipe turns your basic white rice into a vibrant and flavorful side dish. It’s a simple combination of onion, bell peppers, garlic, jalapeno, tomato sauce, broth and spices. Pair it with seared seafood, grilled chicken, or tacos for the ultimate Mexican-inspired meal.

Living in Southern California, Mexican cuisine is a pretty big part of the lifestyle here. From guacamole to carnitas and ceviche, we’ve got it all. But a dish that never fails is a simple chicken or fish plate with a side of Mexican rice and beans.

I’ll save the beans for another day, but today I’ll walk you through how to achieve that deliciously fluffy and zesty rice with a kick of spice. The red color is unmistakable in Mexican recipes a tasty way to switch up your white rice or cilantro lime rice routine. You’ll definitely be going back for seconds on this one!

Mexican Rice Ingredients

This recipe comes together easily with ingredients you likely already have stocked in your pantry. Here’s what you’ll need:

• White Rice: Grab long-grain white rice. Don’t swap in brown rice in this recipe as brown rice takes longer to cook.
• Yellow or White Onion: You can use either a standard yellow onion or a sweet white onion.
• Jalapeno: A small jalapeno that’s diced up gives that kick of that unmistakable spicy flavor.
• Red Bell Pepper: Dice up half of a red bell pepper to boost the red color and add flecks throughout the rice.
• Tomato Sauce and Broth: The rice simmers gently in a mix of tomato sauce and broth. You can use either vegetable broth or chicken broth.
• Spices and Aromatics: Some minced garlic, cumin, salt, and pepper add to the flavor.
• Chopped Cilantro: I always love to add a little chopped cilantro on top for a pop of green, which also contrasts beautifully with the red rice.

How To Make Mexican Rice

Making this rice dish couldn’t be any easier. Just toss everything into a sauce pan, give it a quick saute, and let it simmer. But before you throw everything in, the key here is to make sure you get your rice nice and toasted.

1. Thoroughly wash and drain the rice with a fine mesh sieve.
2. Heat the oil in a large saucepan over medium-high heat. Add the onions, garlic, bell pepper and jalapeno and saute for 1 to 2 minutes, or until the onions become translucent.
3. Toss in the rice and saute it until it’s lightly toasted and golden brown, about 2 minutes.
4. Add in the cumin, salt, tomato sauce and chicken broth, then stir everything together.
5. Bring the mixture to a boil, cover, reduce the heat and simmer until the rice is cooked all the way through – about 15 minutes.
6. Garnish with chopped cilantro and serve immediately.

Mexican rice pairs beautifully with a wide variety of meals. Serve it as a plate or put together a burrito bowl with some black beans, guacamole, and pico de gallo!

• Simple Proteins: Serve the rice as a side dish to tried-and-true Mexican mains like carnitas, carne asada, or barbacoa.
• Fajitas: Enjoy a sizzling platter of chicken fajitas, steak fajitas or shrimp fajitas alongside this Mexican rice.
• Seafood Tacos: For your next Taco Tuesday serve up shrimp tacos or fish tacos and a a few big spoonfuls of Mexican rice.

How To Store And Reheat

• To store: Store it in the fridge for 4 to 5 days. Just make sure to place it in an airtight container. To reheat it, simply pop it in the microwave or give it a quick stir in a saucepan on the stove top.
• To freeze: Store the rice in freezer-safe containers or bags for up to 3 months. When you’re ready to eat, you can either thaw it in the fridge overnight or cook it right away in the microwave. Just toss it into a bowl and microwave for about 1 to 2 minutes, stirring it through halfway.

More tasty Mexican Recipes

If you’re craving Tex-Mex flavors or prepping for Cinco De Mayo, take a peek at my full list of Mexican recipes. But, here’s a few fan favorites that definitely won’t disappoint!

• Carne Asada Fries
• Classic Margarita
• Cilantro Lime Chicken
• Taco Soup

Recipe originally published March 2020 but updated to include new information.