This Easy Mexican Rice Recipe is fragrant and fluffy and made in less than 20 minutes for the perfect Mexican side dish!
Pair this delicious rice with my Easy Ground Beef Enchiladas, Ground Beef Tacos or add it to my Quick Taco Salad to bulk it up a bit. Don’t forget about making my Instant Pot Refried Beans too. It’s a classic combination!
It’s quickly become my husband’s hands-down favorite Mexican Rice ever. EVER.
And… I’m going to have to agree with him.
Easy Mexican Rice Recipe
Over the years of making this Mexican Rice I’ve learned a few tips and tricks that can easily make this recipe work with what ingredients I have on hand. I’ll share more about that in the substitutions section below.
Ingredients Needed For Basic Mexican Rice
- Olive oil
- Diced Onion
- White Rice – medium or long grain
- Garlic Salt
- Cumin
- Rotel Canned Tomatoes*
- Lime Juice
- Chicken Broth
- Chopped Cilantro
How to Make Mexican Rice:
- The first thing you want to do is sauté your onion in a little olive oil until it’s tender.
- Toss in some ground cumin and garlic salt.
- Toast your rice in the skillet before adding in the diced tomatoes and liquid to finish it cooking.
This Mexican Rice is so easy to make, and so extremely flavorful with little hints of garlic and cumin in every bite.
Over the years I have made this Easy Mexican Rice with some flavor variations, and each time I’m always amazed at how delicious it turns out. This rice pairs perfectly with my Sweet Pulled Pork Enchiladas, Taco Meat, and Enchilada Casserole!
Mexican Rice Recipe Substitutions:
- If you are out of garlic salt, try using garlic powder and salt combined. Or use fresh garlic in place of the powdered.
- If you don’t have the diced tomatoes with green chilies, use regular diced tomatoes and add a 4oz can of diced green chilies.
- If you’re not a fan of diced tomatoes in the rice, try swapping in 8oz of tomato sauce.
- Out of limes? No worries, it still tastes great without the lime juice added!
Just before serving, add a couple tablespoons of freshly chopped cilantro for an added burst of flavor to this easy Mexican side dish!
More Easy Rice Side Dish Options –
Looking for more easy side dish rice recipes to try? These recipes are always favorites in our house…
- Garlic Parmesan Rice Recipe
- Red Beans and Rice
- Easy Vegetable Rice Pilaf
- Cilantro Lime Rice
- 5 minute Cheesy Zucchini Rice
- Cheesy Taco Rice Skillet
Grab a fork and dig in.
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Easy Mexican Rice
Ingredients
- 2 tsp olive oil
- 1/2 onion, diced
- 1 cup white rice, medium or long grain uncooked
- 1 tsp garlic salt, or 1/2 tsp garlic powder + 1/2 tsp salt
- 1/2 tsp cumin
- 10 oz Mexican Diced Tomatoes, diced tomatoes with green chiles
- 1/2 lime, juiced
- 1 1/2 cups Chicken broth
- 2 tbsp freshly chopped cilantro
Instructions
- Heat the olive oil over medium-high heat in a large skillet (needs to have a fitting lid). Add the onion and sauté for 2-3 minutes until just tender.
- Add the rice and stir, letting the rice toast slightly until it becomes a light brown. While it's toasting add the garlic salt and cumin and keep stirring.
- Add the can of Mexican diced tomatoes (including the juices), lime juice and the chicken broth, stir and bring mixture to a boil.
- Reduce heat to low, cover and let simmer for about 20 minutes.
- Fluff with fork, stir in freshly chopped cilantro and enjoy!
Notes
Nutrition
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Very good, easy too!!
I love this recipe. I have made it numerous times and usually double it. I have added carrots, celery, and bell peppers from time to time (before or after).
The best and most flavorful Mexican rice recipe on the internet – and I’ve tested a lot of recipes.
This is the only recipe I use for Mexican rice. My family and friends always come back for more.
Thanks for this!
Have made before and is delicious! I am about to make again and considering using some extra beef stock in my fridge instead of the chicken stock. Thoughts?
I accidently used minute rice, which I highly dont recommend lol but the flavor was amazing and I’m going to make it again asap.
I am confused as the recipe calls for 10oz of Rotel but then in the Notes section it says if you can’t find 14oz Rotel to use diced tomatoes and green chiles. So which is it? I want to make this tonight.
When I first created this recipe I used a 14oz can of Mexican diced tomatoes, but those are harder to find. Over the years I’ve made with the 10oz Rotel tomatoes and have had similar results. So either one will work.
This was super easy & loaded with flavor. The lime juice gives it an extra “something.” I actually didn’t have an onion on hand, so used 1/2 teaspoon of onion powder & it still turned out great.
I am kinda confused you said if you cant find a 14 oz can if tomatoes with chilli right after the recipe but the recipe calls for a 10 oz can. Am i missing something
When I first created this recipe I lived in Canada and I was always able to find 14oz cans of tomatoes with chilies. In the US the typical size for this is 10oz. Since moving back to the US I’ve rewritten the recipe for the 10oz can of tomatoes to clear up any confusion. Hope that makes sense!
I think it’s the notes that causes confusion. They say: “If you can’t find the 14oz can of Mexican Diced Tomatoes, use a can of regular diced tomatoes and a 4oz can of diced green chilies. (use as much or as little of the chilies as you prefer).” Since the recipe asks for 10 ounce there’s a bit of a disconnect there. (Personally, I’ve found that adding a bit of salsa to canned, diced tomatoes is a good sub for Ro-tel.
Hi Julie, I can see how it can be a bit confusing, and I apologize for that. When I originally wrote the recipe I used the 14oz size can of Mexican diced tomatoes, which was easy to find where I lived. However, over the years more people are familiar with the smaller 10oz cans of Rotel. I rewrote the recipe using the 10oz cans, and when tested it works just as well as using the 14oz can. I too love adding salsa in the place of the tomatoes (I do that here). Both ways work great!
I make this all the time put different spins on it and it’s always awsome all my work friends love when I bring them some and always drop a whole serrano or jalapeno its un cut I love to eat that it’s like a surprise!!!!!!!!!!
Love that idea Julie! Thanks for the comment! 🙂
Can you use minute rice??
I would not use minute rice for this recipe.
Never
Tried this recipe for a mexican themed dinner I was hosting. I am really hoping it was the brand of long grain rice I used but the rice never cooked. It literally just stayed in its raw form. It was so weird but I had a similar result with another dish using that same rice. After wasting an hour, I decided to remake this in the instant pot using the basic ingredients (different brand of rice) and decreasing the water. I sauteed a pepper (instead of onion) in the pot first then added all the ingredients and cooked for 4 mins with a 10 min natural release. I kind of just guessed here since I had other things cooking on the stove and the original pot I used was still hot and full of the uncooked rice. All in all, it turned out well. FYI – it is hard to find the 14 oz tomatoes with green chiles. There was a specific brand a couple years ago which discontinued it. Sometimes you can find a generic brand but it requires looking through all the different types of canned tomatoes they have now. I just buy the 10oz cans from Aldi since they are cheap and use some extra water. The rotel ones had a slightly different flavor. Overall, people enjoyed this rice. It was a huge bummer it didn’t work out on the stove. I may just stick to the instant pot method though since rice usually turns out better in there and it seemed slightly quicker. It’s defiantly an option if you are running out of space on your stove and clean pots.
Definitely sounds like an issue with the brand of rice used. Sorry it didn’t work as quickly on the stove top this go around.
I’ve made this twice now and it’s great! I also have not seen the 14oz rotel with lime but use the 10oz can and squeeze lime in. Works fine! Thanks for the recipe!
So glad you are enjoying it Caitlin!
Just jumped on Pinterest at dinner time to find a Mexican rice recipe that isn’t the real tomato saucy red type to go with Garlic Lime Chicken I made this afternoon, Took me a couple minutes to find this one and a few to put it together to simmer.
Boy, am I glad I found it! This will be on the menu will most of our Mexican food meals. LOVE the fresh taste. I had a 10 oz can of Rotel and just added a pint jar of my home canned plain tomatoes and used lime juice I had on hand in the little plastic lime bottle. I didn’t have fresh cilantro either so used dried. Even with the make do changes, it was perfect!! Will have to look for those Walmart rotel type tomatoes–would be cheaper I’m sure.
Thanks for posting it! Barb
Hi Barb! Don’t you just love it when a plan comes together? I’m so glad to hear you enjoyed it.
Tasty AF and gonna rotate it with my meal prep recipes.
A new family favorite for my clan. Thank you for sharing
Made this tonight! Delicious!!
I bet this recipe would work well in the instant pot
I am confused about where you have found a 14 oz can of Mexican diced tomatoes with green chilies and lime juice. The only type I have ever found at our stores where I am from is a 10 oz Rotel and it doesn’t have lime juice as an ingredient. What brand of Mexican diced tomatoes are you using that is 14 oz and has lime juice??
I guess I will have to use a 10 oz can of mild Rotel and some water since I am not sure where you are getting a 14 oz can?!
Sorry you’re having trouble finding the larger can of diced tomatoes. I use a diced tomato that is seasoned with green chilies and lime, sold where the plain diced tomatoes are. Sometimes if I can’t find the kind with the lime added, I’ll just squeeze half a lime in with a can of diced tomatoes and green chiles.
You don’t by chance have a brand name do you? I can’t find tomatoes with chili’s in 14 oz period but if I had a brand name it might help. Thanks
I just ask because it would be interesting to try what you use with lime in it.
14 oz Wal mart brand. Very good similar to rotel
Hi! I have dried limes but no fresh limes. Can I use these instead and if so, how?
Thank you in advance!
I’ve never seen or used dried limes before? If you can zest the limes that would be a great way to add that lime flavor!
This was a huge hit with my husband and kids! Some bites were a little spicy for the kids so I will probably try the Rotel Mexican diced tomatoes with lime and cilantro instead of green chilies. Either way definitely a keeper! It went great with this taco bake:
http://cantstayoutofthekitchen.com/2012/06/28/taco-bake/
I’ve been making the recipe for almost a year now & its my husband’s favorite side dish. The original Rotel was a little spicy for me so I use the mild & add extra broth since it comes in a small can. I also often add a can of black beans (drained & rinsed) & a cup of frozen corn in the last few minutes of cooking the rice, it bulks up the recipe and makes me feel better about not preparing a vegetable side. Thank you for this recipe, its been a great way to turn simple tacos, freezer tamales, basic quesadillas into a meal.
Can this be made a day ahead and does it reheat well?
Hi Mary! Yes, you can make this ahead of time. Store it in the fridge in an airtight container. Reheat in the microwave when ready to eat. We love this rice and make it all the time. Makes for great leftovers. 🙂 Enjoy!
Would veggie broth work?
Hey Wendy! Yes, veggie broth would work too. It would probably change the taste a little bit, but I’m sure it would still taste great. Let me know if you try it! 🙂
Made this tonight and the flavor was great! Was hoping my daughter would like it because she doesn’t like Mexican rice from the box. It was really spicy, which I didn’t mind, but I was the only one who ate it. Is all cumin really spicy?
Cumin is generally an aromatic, I don’t think I have ever considered it to be spicy. You might want to look at the tomatoes you put into the rice. Sometimes they might have some red peppers in it. Hopefully that helps. 🙂
Found this recipe and made it the same day! Easy, delicious and way less salt than the box type with 10 times the flavor. I found a baked chicken chimichanga recipe to make with it and they were a huge hit with both my gentleman and 2 kids (even my veggie hater)!
Thank you for the awesome ideas.
Wow, you agreed with the hubs? Awesome rice and always gotta have it 🙂
This looks INCREDIBLE. I have pinned to make on our next taco night!
Thanks Stephanie! 🙂
Thanks! I needed this right now for dinner tonight. Great timing and it looks delicious!!
Awesome! Hope you enjoy it as much as we do!
I love Mexican rice – what a great recipe !
Thanks Dorothy, isn’t it the best Mexican side dish??
If I need to triple the recipe for a large crowd do I triple all the ingredients?
Yes.
Love this!! To me, there is nothing better than Mexican food and its incredible flavors! I love a flavorful and quick mexi-rice dish. this looks yum!! And so does that burrito thing with the guac on top! I feel chips and guac and rice could be a complete dinner for me. Easy. 🙂
Thanks Dana, and you’ll be seeing that burrito on the blog next week! So tasty!! And yes, guacamole is to die for!! Don’t forget to start working on the California Avocado Recipe Fiesta!! 😉