Easy Mexican Rice

Mexican rice—also called Spanish rice in some places—is a classic side dish in Mexican cuisine. It’s made from white rice that’s first lightly toasted in oil, then simmered in a flavorful tomato-based broth with onions, garlic, and often mild seasonings like cumin or chili powder.

Making Mexican rice (arroz Mexicano) is simple and satisfying. This flavorful, colorful side pairs perfectly with mole, grilled meats, burritos, and other Mexican dishes, adding a delicious touch to any meal.

Easy Mexican Rice Recipe Video Tutorial

Below is my easy to follow video tutorial on how to make this Mexican Rice Recipe.

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Easy Mexican Rice

4.77 from 34 votes

By Villa Cocina

Make authentic Mexican rice (arroz Mexicano) — flavorful, colorful, and the perfect side for tacos, grilled meats, mole, and more!

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

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Ingredients 

US CustomaryMetric

Servings: 12 servings

• 2 cups long grain rice 
• 1/4 large white onion, diced 
• 3 tbsp olive oil, smooth

Tomato Sauce

• 2 tomatoes, roughly diced
• 1/4 large white onion, roughly diced 
• 1/2 red bell pepper, roughly diced
• 3 garlic cloves, peeled  
• 2 tbsp tomato paste
• 1/2 tsp ground achiote
• 1 tsp ground coriander
• 1/4 tsp ground cumin
• 3-4 cups chicken broth, low sodium

Additional

• 1 serrano pepper
• 2 cups mixed veggies 
• To taste kosher salt, (1 tbsp)

Instructions 

Make the Tomato Sauce

• In a blender, combine tomatoes, white onion, bell pepper, garlic, tomato paste, achiote, coriander, cumin, and chicken broth (see note). Blend until smooth and set aside.

Prepare the Rice

• Rinse the rice and drain well. Heat 3 tablespoons of oil in a large pan over medium heat. Add the rice and stir continuously. After 3 minutes, add the finely diced onion. Toast the rice slowly, adjusting the heat as needed, until golden brown, about 10–15 minutes.
• Carefully pour in the blended sauce. Add the mixed vegetables, salt to taste, and a serrano pepper cut in half lengthwise (leave the stem intact). Bring to a gentle simmer, cover, and cook on medium-low heat for about 25 minutes, until the liquid evaporates and the grains are tender but not mushy. Avoid lifting the lid too often. Turn off the heat. 

Finish and Rest

• Once done, notice the tomato film around the pan edges—gently fold it into the rice. Cover again and let rest off the heat for 5–10 minutes.
• Fluff the rice with a fork or spatula and serve.

Notes

Rice from different brands can absorb liquid differently. To avoid mushy rice, start with slightly less broth than the recipe calls for and check the texture near the end of cooking, adding more broth if needed.

Nutrition

Serving: 1servingCalories: 177kcalCarbohydrates: 31gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 257mgPotassium: 211mgFiber: 2gSugar: 2gVitamin A: 1914IUVitamin C: 14mgCalcium: 26mgIron: 1mg

Nutrition information is automatically calculated and intended as an approximation only.

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Course: Sides

Cuisine: Mexican

Keyword: Arroz Mexicano, Mexican rice, Spanish Rice