If you’ve ever craved that perfectly comforting, tangy, and flavorful side dish that makes every Mexican meal feel complete, this Mexican Rice (Easy Recipe) Recipe is exactly what you need. It’s a simple yet vibrant dish featuring fluffy rice infused with tomato paste, warm spices, and chicken bouillon, making each bite irresistibly savory and satisfying. Whether you’re pairing it with tacos, enchiladas, or just craving a tasty, easy-to-make dish on its own, this recipe is bound to become one of your kitchen favorites.
Ingredients You’ll Need
This Mexican Rice (Easy Recipe) Recipe calls for straightforward, pantry-friendly ingredients that come together beautifully to create layers of flavor and texture. Each component plays its part — from the oil that crisps the rice just right to the chili powder that adds the perfect hint of heat.
- 4 tbsp vegetable (or canola) oil: Essential for sautéing the rice to a golden color, providing a subtle nutty flavor.
- 2 cups white rice (uncooked): The base of the dish, ideally long-grain for fluffy, separate grains.
- 2 tbsp tomato paste: Adds a rich tomato depth and vibrant hue to the rice.
- 4 cups warm water: Allows the rice to cook evenly and soak up all the flavors.
- 2 tsp chili powder: Brings a gentle smoky warmth that gives the rice an authentic Mexican touch.
- 4 tsp chicken bouillon (Caldo de pollo): Infuses savory, meaty undertones that elevate the taste brilliantly.
- 1 tbsp garlic powder: Delivers aromatic punch without overwhelming the dish.
- 1 tbsp ground cumin: Adds earthiness and a subtle spice that complements the chili powder perfectly.
- 1/2 tsp salt: Balances all the flavors harmoniously.
- Fresh cilantro (for garnish): Offers a fresh, bright finishing touch that elevates the presentation and flavor.
How to Make Mexican Rice (Easy Recipe) Recipe
Step 1: Heat the Oil
Start by adding your vegetable or canola oil to a Dutch oven or heavy skillet over medium-high heat. Getting the oil nice and hot is crucial because it’s going to toast the rice just the right amount, bringing out a toasty, nutty flavor that’s the hallmark of great Mexican rice.
Step 2: Sauté the Rice
Once the oil is shimmering, add the uncooked rice and stir continuously for 3 to 4 minutes. Watch as the rice slowly turns golden brown — this is where the magic begins. This step adds texture and depth, so don’t rush it.
Step 3: Incorporate Tomato Paste and Spices
Next, pour in half of the warm water slowly, which helps to evenly start cooking the rice without shocking it. Then, add the tomato paste, chili powder, chicken bouillon, garlic powder, cumin, and salt. Stir everything well so that all the rice grains get coated with this flavorful mixture, ensuring every bite is packed with taste.
Step 4: Add Remaining Water and Boil
Pour in the remaining water and bring the whole pot to a gentle boil. This step activates the cooking, letting the rice absorb all those rich flavors while tenderizing perfectly.
Step 5: Simmer with Lid On
Once boiling, reduce the heat to medium-low and cover the skillet or Dutch oven with a tight-fitting lid. The steam trapped inside will cook the rice slowly and evenly.
Step 6: Let it Cook
Allow the rice to simmer undisturbed for about 20 minutes. Resist the urge to peek—letting the steam work its way through is key to achieving fluffy rice without it becoming mushy.
Step 7: Release Steam Carefully
After the cooking time, remove the pot from heat and carefully tilt the lid away from you to release the steam gradually. This prevents any sudden bursts of hot steam, keeping you safe in the kitchen.
Step 8: Fluff and Enjoy
Use a fork to fluff the rice gently. If you love a bit of crispy rice at the bottom as much as I do, feel free to scrape it up—I promise it’s a delicious little treat!
How to Serve Mexican Rice (Easy Recipe) Recipe
Garnishes
A sprinkle of fresh cilantro really brightens up this dish. It adds a burst of color and a fresh herbal note that complements the smoky spices perfectly.
Side Dishes
This Mexican Rice (Easy Recipe) Recipe is incredibly versatile. It pairs wonderfully with grilled chicken, carnitas, beans, or even as the star side with enchiladas or tacos. Its bold flavors stand up well to rich or spicy mains.
Creative Ways to Present
For a fun twist, serve your Mexican rice stuffed inside roasted bell peppers or use it as a bed for sautéed shrimp or smoky chipotle chicken bowls. You can also layer it with beans and cheese for a quick Mexican rice casserole that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover rice in an airtight container in the refrigerator. It will stay fresh for up to 4 days and keeps its flavor surprisingly well, making for easy next-day meals.
Freezing
You can also freeze cooked Mexican rice by spreading it on a baking sheet to cool, then transferring it into freezer-safe bags or containers. It freezes beautifully for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftover rice gently in a pan with a splash of water or broth over medium heat, stirring occasionally until warmed through. Alternatively, microwave it covered to retain moisture, stirring halfway to ensure even heating.
FAQs
Can I use brown rice in this Mexican Rice (Easy Recipe) Recipe?
Brown rice can be used, but keep in mind it requires a longer cooking time and more liquid. Adjust accordingly, and it will result in a nuttier, chewier texture.
Is this recipe vegetarian or vegan-friendly?
You can make it vegan by using vegetable bouillon instead of chicken bouillon, and ensuring your bouillon is free from animal-derived ingredients.
Can I add vegetables to this recipe?
Absolutely! Diced bell peppers, peas, or corn can be stirred in during the cooking process or added afterward for extra color, texture, and nutrition.
What is the purpose of toasting the rice before cooking?
Toasting the rice gives it a nutty flavor and helps keep the grains separate, preventing a mushy texture once cooked.
Can I make this recipe in a rice cooker?
While possible, toasting the rice first adds a depth of flavor you won’t get with a rice cooker alone. However, if in a hurry, you can combine all ingredients and cook in the rice cooker using the white rice setting.
Final Thoughts
This Mexican Rice (Easy Recipe) Recipe is the kind of dish that feels like a warm hug on your plate, simple enough for everyday meals yet special enough for gatherings. Once you make it, you’ll see how such humble ingredients transform into a perfectly seasoned, colorful side that everyone will love. Give it a try—you might just find yourself making it again and again!
Print
Mexican Rice (Easy Recipe) Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 servings (8 scoops)
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This easy Mexican Rice recipe offers a flavorful and fluffy side dish perfect for complementing any Mexican meal. Made with white rice sautéed in oil, tomato paste, and a blend of spices including chili powder, cumin, and garlic powder, it’s enhanced with chicken bouillon for a savory depth. Cooked slowly on the stovetop until tender, it features a wonderfully crispy bottom layer and is garnished with fresh cilantro for a burst of freshness.
Ingredients
Rice and Cooking Base
- 4 tbsp vegetable or canola oil
- 2 cups white rice (uncooked)
Seasonings and Liquids
- 2 tbsp tomato paste
- 4 cups warm water
- 2 tsp chili powder
- 4 tsp chicken bouillon (Caldo de pollo)
- 1 tbsp garlic powder
- 1 tbsp ground cumin
- 1/2 tsp salt
Garnish
- Fresh cilantro, for garnish
Instructions
- Heat the oil: Add your oil over medium-high heat in a Dutch oven or skillet with a heavy lid.
- Sauté the rice: Once the oil is hot, add the rice and stir frequently. Sauté the rice for 3-4 minutes until it turns golden, ensuring even cooking and toasting.
- Add liquids and seasonings: Slowly pour in half of the warm water, then add tomato paste, chili powder, chicken bouillon, garlic powder, ground cumin, and salt. Stir well to combine all ingredients thoroughly.
- Add remaining water and bring to boil: Pour in the remaining warm water and increase the heat to bring the mixture to a boil.
- Simmer covered: Once boiling, reduce the heat to medium-low. Cover the skillet or Dutch oven tightly to trap steam for cooking the rice evenly.
- Cook the rice: Allow the rice to cook undisturbed for 20 minutes until tender and the water is fully absorbed.
- Release steam carefully: Remove the heat and carefully lift the lid slightly to allow steam to escape away from your arm and body, preventing burns.
- Fluff and serve: Fluff the rice gently with a fork and scrape the bottom if you desire the crispy layer of rice. Garnish with fresh cilantro before serving.
Notes
- Use a heavy skillet or Dutch oven for even heat distribution.
- Warm your water before adding to ensure consistent cooking temperature.
- Do not lift the lid during cooking to prevent steam loss.
- Adjust seasoning to taste; add more chili powder for extra spice.
- The crispy bottom layer is a regional favorite and adds texture to the dish.
