This Mexican Rice Recipe has it all! It's fluffy, super flavorful, and a breeze to make with only 10 minutes of prep time and easy-to-find ingredients. Studded with peas and carrots, plus authentic flavor and color from chicken broth and tomato bouillon with just a little kick of spice from serrano peppers. The perfect side dish that'll rival your favorite Mexican restaurant!
Be sure to explore our collection of rice recipes, all packed with perfect flavor and texture-whether you're after fluffy, hearty, or bold, we've got you covered!
I've spent my whole life in the American Southwest, where you can find Mexican food on just about every street corner-lucky me, right? All that time has taught me how to make the absolute best Mexican rice - also know as Spanish rice. I think you will love it too because it is:
- Fluffy: Mexican rice can be mushy, but not this one! Every grain stays perfectly separated, thanks to a simple tip we'll share.
- Flavorful: Say goodbye to bland rice-this one's seasoned to perfection!
- Quick and Easy: Just 10 minutes of prep, then it cooks up with zero fuss.
With so many taco trucks and restaurants just around the corner, the bar is set pretty high. But I've nailed down all the tips and tricks to keep it simple and still crazy delicious!
Try serving this with refried beans alongside tacos, enchiladas, or burritos for the ultimate Mexican feast!
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Mexican rice ingredients
This recipe only requires a few ingredients that are pantry staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Rice: Any long-grain white rice, including Jasmine or Basmati, will work. We do not recommend brown rice as the liquid ratio is quite different.
- Onion & garlic: Yellow onions and minced garlic are the aromatics that bring the first level of flavor.
- Chicken broth: Store-bought, in the carton or bouillon, adds just the right amount of flavor.
- Tomato bouillon: Knorr Caldo de Tamate is the brand we are familiar with, but any tomato bouillon cubes will work. It can be found near the chicken bouillon or in the Mexican food aisle.
- Tomato sauce: Creates tomato-based broth.
- Cumin: A hint of this slightly smokey spice is just enough.
- Peas & carrots: Frozen peas and carrots are an easy go-to convenience.
- Serrano peppers: If you can't find these jalapeños are a good substitute.
- Olive oil: Provides flavor and just enough fat to keep the grains fluffy.
How to make Mexican rice
Follow these step-by-step instructions for perfect red rice filled with great flavor.
The first step is to rinse off all the extra starch in a wire mesh strainer. This step helps keep the rice from being mushy. Rinse it until the water runs clear. Allow the rice to drain, shaking a bit to get remove the excess water.
In a large pan or dutch oven, heat the oil over medium heat until hot. Add the onion and rice to the hot oil. Cook, stirring occasionally, until the rice is lightly golden brown, about 7 minutes.
Some pieces of the rice will look toasted and the onion will be translucent. Frying the rice in oil like this is one tip to making sure that the finished product is fluffy.
Add the garlic and cook for 30 more seconds.
Add the chicken broth, peas and carrots, tomato sauce, tomato bouillon cubes, kosher salt, cumin, and serrano peppers to the pot. Stir well and make sure all the rice is submerged.
Bring to a boil over high heat, then immediately reduce the heat to low, cover, and cook for 20 minutes.
Remove from the heat and allow to steam for 10 minutes without removing the lid.
Fluff rice and serve.
Hint: One of the best tricks for keeping your rice fluffy and not mushy is to gently rake a fork across the top, going a little deeper with each pass. Just be careful not to press too hard, or you'll end up with clumpy, mushy rice!
Variations and substitutions
- Sprinkle on finely chopped fresh cilantro.
- Use chicken bouillon instead of the broth.
- For an even deeper flavor add in a packet of Sazon.
- If you like corn toss in some frozen corn with the peas and carrots.
Instant Pot instructions
You can easily make this in the Instant Pot by reducing the chicken stock by 1 cup. Full instructions are in the recipe card below.
How to store and reheat
To Refrigerate: Store in an airtight container and keep in the refrigerator for 5-7 days. To reheat leftover rice, add a teaspoon or two of water onto the rice and place in the microwave. Heat until warmed through. Or warm a skillet over medium heat, add a little bit of water and add in the rice. Cover, stirring occasionally until hot.
To Freeze: Around here we love freezing flavored rice recipes - so much so that we answered all questions in a whole post on How To Freeze Rice. In a nutshell, allow it to cool completely. Place in a freezer proof container and freeze. Reheat by placing the rice in a baking pan, sprinkle with water, cover tightly with foil and heat in a 300ºF oven for 30-40 minutes. This is a great option if you want to prep it ahead.
FAQ
Mexican rice can end up tasting bland for a few reasons. First, if you use water instead of chicken broth. Second, if you skip toasting the onion and rice together-that step adds a ton of flavor. And third, if you don't use enough seasonings to really bring it to life.
Most likely rice is mushy because the rice wasn't toasted in oil before adding in the liquid or there was too much liquid to rice.
Tips and tricks
- Rinse the rice and allow it to dry thoroughly.
- Be sure to toast the rice in the total called for oil. This keeps the grains individual once they are cooked.
- Don't skip the tomato bouillon! It is the key to the flavor and color of the dish.
- If all the water evaporates before the rice is tender, just add in a splash of water, leave the lid on and allow it to continue steaming.
More Mexican recipes
Looking for other recipes like this? Try these:
- Cilantro Lime Rice - flavorful side dish!
- Avocado Green Salsa - favorite salsa!
- Roasted Pineapple Habanero Salsa - ton of flavor!
- Mango Pico de Gallo - delicious flavors!
- Borracho Beans with Canned Beans - only 30 minutes!
Recipe
Homemade Mexican Rice Recipe (Restaurant-Style!)
Equipment
- large pot or dutch oven
Ingredients
- 1 ½ cups long grain rice
- ¼ cup olive oil
- ½ medium onion diced
- 1 teaspoon garlic minced
- 2 ½ cups chicken broth for stove top or 1 ½ cups for Instant Pot
- ¾ cup frozen peas and carrots
- ¼ cup tomato sauce
- 2 teaspoon tomato bouillon
- 1 teaspoon kosher salt
- ¼ teaspoon cumin
- 1-2 serrano peppers tops removed and sliced in half horizontally (leave the seeds)
Instructions
Stove Top Instructions
- Rinse rice in a strainer until water runs clear.1 ½ cups long grain rice
- In a large pan, heat the oil over medium heat until hot. Add the rice and onion and cook, stirring occasionally, until the rice is lightly golden brown, about 7 minutes.¼ cup olive oil, ½ medium onion
- Add the garlic and cook for 30 more seconds.1 teaspoon garlic
- Add 2 ½ cups of broth, peas and carrots, tomato sauce, tomato bouillon, salt, cumin, and serranos. Stir well and make sure all the rice is submerged.2 ½ cups chicken broth, ¾ cup frozen peas and carrots, ¼ cup tomato sauce, 2 teaspoon tomato bouillon, 1 teaspoon kosher salt, ¼ teaspoon cumin, 1-2 serrano peppers
- Bring to a boil over high heat, then immediately reduce the heat to low, cover, and cook for 20 minutes.
- Remove the pot from the heat and leave the lid on for an additional 10 minutes.
- After 10 minutes, remove the lid. Remove the serranos from the top, fluff with a fork, then serve.
Instant Pot Instructions
- Rinse rice in a strainer until water runs clear.1 ½ cups long grain rice
- Select the "saute" option on your Instant Pot. Once the pot is very hot, add the oil, rice and onion. Saute until the rice is lightly golden brown, about 7 minutes.¼ cup olive oil, 1 ½ cups long grain rice, ½ medium onion
- Add the garlic and cook for 30 more seconds.1 teaspoon garlic
- Add 1 ½ cups of broth, peas and carrots, tomato sauce, tomato bouillon, salt, cumin, and serranos. Stir well and scrape all the rice grains down into the liquid. Seal the Instant Pot and press "rice."2 ½ cups chicken broth, ¾ cup frozen peas and carrots, ¼ cup tomato sauce, 2 teaspoon tomato bouillon, 1 teaspoon kosher salt, ¼ teaspoon cumin, 1-2 serrano peppers
- Once Instant Pot beeps to indicate it is finished, allow it to naturally release for 10 minutes (do NOT release the steam or open the lid yet). After 10 minutes, release the steam and open the lid. Remove the serranos from the top, fluff with a fork, then serve.
Notes
- Rinse the rice and allow it to dry thoroughly.
- Be sure to toast the rice in the total called for oil. This keeps the grains individual once they are cooked.
- Don't skip the tomato bouillon! It is the key to the flavor and color of the dish.
- If all the water evaporates before the rice is tender, just add in a splash of water, leave the lid on and allow it to continue steaming.
- Sprinkle on finely chopped fresh cilantro.
- Use chicken bouillon instead of the broth.
- For an even deeper flavor add in a packet of Sazon.
- If you like corn toss in some frozen corn with the peas and carrots.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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Misty says
This is the perfect side dish for Mexican dinners!
Ashley says
Do you have instapot directions for this recipe?
Danielle says
I am so sorry, but we don't have IP directions at this time, but we noted to practice it and write those directions into the recipe. If I was going to try it I would reduce the chicken broth - maybe 2 cups? But since we haven't actually made it this way, I can't say for sure. If you give it a try we would love to hear how it turns out!