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This Mexican rice is so easy to make! Simmered until tender in broth, salsa, and a mix of spices gives it a ton of flavor, perfect for adding to any fiesta.

If you’ve had Mexican rice at your favorite Mexican restaurant, it can be intimidating trying to recreate it at home! But let me assure you that this easy Mexican Rice comes together quickly, with no chopping and just a quick simmer on the stove. It’s perfect for serving with these chicken fajitas, these steak fajitas, or these salmon fajitas!

The top view of a pan full of cooked Mexican rice.

Mexican Rice

Restaurant-style Mexican rice is a cinch to make at home, and once you try it you may not want to go back to plain old rice on the dinner table! It’s loaded with flavor but with one of my favorite shortcut ingredients, it’s made completely without chopping (which means it’s quick to prep as well!).

Instead of crushed or diced tomatoes like many recipes call for, we’re adding salsa as part of our cooking liquid for a couple of reasons. The salsa gives our rice a ton of flavor, way more than if we just used plain tomatoes. It adds seasoning, spice, tomatoes, peppers and onions in one cup, and it’s an ingredient most pantries are never without. If you prefer, or you don’t have salsa, you can substitute the salsa for canned diced tomatoes and add in a little more spice.

Ingredients to Make Mexican Rice

These ingredients are simple and you probably already have most of them at home! Check out the recipe card at the bottom of the post for exact measurements.

  • White Rice: I like to use long grain white rice in this recipe.
  • Chicken Broth: Use low sodium chicken broth (or vegetable broth) to add flavor to the rice.
  • Tomato Salsa: Just grad a jar of this at the store to make this easy. You can easily make this rice mild, medium or hot depending on the salsa that you choose.
  • Seasonings: Garlic powder, cumin, salt, chili powder (reduce the amount for milder flavor), onion powder and black pepper

How to Make Mexican Rice

This Mexican rice tastes like it’s from a restaurant! You can pair it with just about any Mexican dish so this will definitely become a staple side dish in your house!

  1. Combine: In a medium skillet, stir together rice, broth, salsa, garlic, cumin, salt, chili powder, onion powder and pepper.
  2. Simmer: Bring to a simmer over medium-high heat, then reduce to medium and simmer for 8-10 minutes, stirring occasionally, until about half of the liquid is absorbed.
  3. Cover: Cover, reduce heat to medium-low, and simmer until tender, about 8-10 more minutes, stirring occasionally.
2 pictures showing how to cook Mexican rice in a skillet.

Variations

There are a few ways to change this recipe up and really make it yours! Try out a few of these variations and you will figure out exactly how you like it.

  • Diced vegetables: If you prefer using diced onions and peppers, you definitely can! Simply saute in your skillet with a bit of oil until softened before adding your remaining ingredients.
  • Add some heat: For a spicy Mexican rice, use hot salsa or add a spoonful of Sriracha or hot sauce.
  • Add protein: For a full meal deal, stir in some pre-cooked ground beef or shredded chicken.
  • Got leftovers? Use it in tacos, burritos, or stir it into soup for even more flavor.
A bowl of Mexican rice garnished with cilantro and a slice of lime.

How to Store Leftovers

If you have some extra Mexican rice, you will be happy to know that this rice tastes just as good the next day! Cook up some extra and you can add it to your lunch. Once the rice has cooled then you can store it in an airtight container in your fridge. Reheat it on high in your microwave for about a minute or until it’s heated through.

A close up of a bowl of Mexican rice with a silver spoon dishing some out.

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Mexican Rice

5 from 4 votes
By: Alyssa Rivers
This Mexican rice is so easy to make! Simmered until tender in broth, salsa, and a mix of spices gives it a ton of flavor, perfect for adding to any fiesta.
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 4 servings

Ingredients 

Instructions 

  • In a medium skillet, stir together rice, broth, salsa, garlic, cumin, salt, chili powder, onion powder and pepper.
  • Bring to a simmer over medium-high heat, then reduce to medium and simmer for 8-10 minutes, stirring occasionally, until about half of the liquid is absorbed.
  • Cover, reduce heat to medium-low, and simmer until tender, about 8-10 more minutes, stirring occasionally.

Video

Notes

Originally Posted on January 20, 2020
Updated on May 19, 2022

Nutrition

Calories: 210kcalCarbohydrates: 43gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 760mgPotassium: 338mgFiber: 2gSugar: 3gVitamin A: 390IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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24 Comments

  1. 5 stars
    I have made this several times and think it is the best Mexican rice ever!!! I prefer it over rice I get at most Mexican restaurants! Made it exactly by the recipe, only I double it! Perfect!!

  2. 5 stars
    Just made it. Itโ€™s very good. I used Pace traditional restaurant style salsa. It gave it some tiny pieces of tomato. I used the full amount (1/2 tsp) of chili powder. I may or may not use less next time. It does give off some spice. So remember that when you choose your salsa as to whether you get mild or medium.

    1. Although Iโ€™ve never tried it, it should work! Toss everything into rice cooker (make sure the liquid/rice ratio is 1:1) Give it a good stir. Close the rice cooker lid and cook. Usually takes about 30 minutes. Adjust the cook time if the liquid isnโ€™t all absorbed. Fluff the rice with a fork and enjoy!

    1. I haven’t tried it before but, it should work! Toss everything into rice cooker (make sure the liquid/rice ratio is 1:1) Give it a good stir. Close the rice cooker lid and cook. Usually takes about 30 minutes. Adjust the cook time if the liquid isnโ€™t all absorbed. Fluff the rice with a fork and enjoy!

    1. 5 stars
      I did make this with brown rice and it was delicious. You will need to add additional broth (I had to add 4 cups in addition to the 2 already in the recipe) and will need to increase the cooking time ( mine took an additional 20 minutes). It was worth the effort as it was yum!