Homemade Mexican Rice

Sharing our favorite Mexican Rice recipe today! My Homemade Mexican Rice is simple to prepare and packed with flavor. Perfect for parties and Mexican night!

mexican rice

Mexican Rice

It’s so nice to have a go-to Mexican Rice recipe. I’ve got you covered! My recipe could not be more simple to prepare and it’s a hit with everyone.

Try my Weeknight Chicken Enchiladas too! Follow Picky Palate on Instagram for daily recipe inspiration.

mexican rice

How to Make Easy Mexican Rice

  1. Cook rice according to package directions. Place oil in large pot over medium heat. When hot add onion. Saute for 5 minutes until softened. Add garlic and cook for one minute. Stir in cooked rice then add tomato sauce, cholula, Rotel diced tomatoes, cumin, salt, pepper, lime juice and salsa. Stir to combine and cook until hot. Serve warm.

mexican rice

Instant Pot Mexican Rice

I cooked my rice in my Instant Pot. It is my favorite way to cook rice. If you don’t have an instant pot yet, it’s worth it just as a rice cooker if you ask me. Perfect rice every time.

If you don’t have a rice cooker, you can cook your rice on the stove top too.

How To Cook Rice?

REMEMBER Ratio 1:2. 

For most types of rice, you’ll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.) Feel free to swap in chicken or vegetable broth for more flavor.

BRING WATER TO A BOIL. 

SIMMER. 

After adding the rice, the water will stop boiling. Let it come back to a gentle simmer.

DO NOT TAKE OFF THE LID. 

Cover the saucepan and reduce heat to low.

Check Rice at About 12-18 Minutes.

Set a timer for 17-18 minutes, it could need another minute or two, but let the rice be your indicator, not the water.

LEAVE IT ALONE.

Turn off the heat, replace the lid, and let it rest for a few minutes in the steamy saucepan.

FLUFF With Fork. 

Use a fork to fluff rice up.

mexican rice

mexican rice

Homemade Mexican Rice

This Homemade Mexican Rice is simple to prepare and packed with delicious Mexican flavors. Perfect for parties!
Course: Side Dish
Cuisine: Mexican
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings: 12
Calories: 155kcal
Author: Jenny
Cost: $10
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Equipment

  • Stove
  • large pot

Ingredients

  • 2 cups dry white rice I used basmati today, when cooked it's roughly 4 cups
  • 2 tablespoons canola or vegetable oil
  • 1 cup finely chopped white onion
  • 1 tablespoon minced garlic
  • 8 ounces tomato sauce
  • 4 shakes of Cholula or your favorite hot sauce
  • 10 ounce can Rotel mild
  • 2 tablespoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lime juice
  • 1/4 cup salsa I uses Sadies, not as hot Salsa

Instructions

  • Cook rice according to package directions. Place oil in large pot over medium heat. When hot add onion. Saute for 5 minutes until softened. Add garlic and cook for one minute. Stir in cooked rice then add tomato sauce, cholula, Rotel diced tomatoes, cumin, salt, pepper, lime juice and salsa. Stir to combine and cook until hot. Serve warm.

Nutrition

Calories: 155kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 346mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
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