This Mexican Rice is simple, flavorful, and restaurant-quality—sometimes even better. With just a few ingredients and about 25 minutes, you’ll have a versatile side dish or a perfect base for burrito bowls.
Post update on 3/25/26
Recipe inspired by Tiffany, from Creme De La Crumb.
This Mexican Rice is quick to make, well seasoned, and has a light, fluffy texture. I followed the original recipe closely but made a few small tweaks to enhance the flavor. The result is reliably tender rice that isn’t dry or mushy.
We prepare Mexican or Spanish-style rice often to accompany our Mexican meals. After trying many versions, this method consistently delivers the right balance of moisture and seasoning.
You only need a handful of pantry staples and a couple simple steps to get great results. Toasting the rice and spices briefly makes a big difference in flavor and depth.
Highlighted Tip
Serve this as a side dish or use it as a foundation for burrito bowls.
Simple Ingredients You Need
- Long grain white rice
- Butter
- Chicken stock
- Tomato sauce
- Pantry seasonings – ground cumin, chili powder, smoked paprika, onion powder, dried oregano, salt, and pepper
How To Make Mexican Rice
This recipe is fast and easy. Follow the steps below for a straightforward preparation that yields consistently good rice. Refer to the recipe card for exact measurements.
Step One. Melt butter in a skillet over medium heat. Add the rice and spices and toast, stirring constantly, for 1–2 minutes.
Step Two. Stir in chicken stock and tomato sauce. Bring to a boil, cover, reduce heat to low, and simmer until the liquid is absorbed and the rice is tender.
Step Three. Let the rice rest for five minutes with the lid on, then fluff with a fork and serve.
Ang’s Helpful Tips
- Toast the rice and spices. This step adds flavor and depth—don’t skip it.
- A little sauce around the edges is normal. If there’s a thin layer of tomato sauce after cooking, simply fluff it into the rice.
What To Serve With Mexican Rice
Mexican rice pairs well with many main dishes. Here are a few ideas that complement it nicely:
- Creamy chicken or beef enchiladas
- Oven-baked tacos
- Slow-cooker chicken fajitas
- Beef enchilada casserole
Mexican Rice
Equipment
-
medium skillet with fitted lid
Ingredients
- 1 cup long grain white rice
- 1 tbsp butter
- 2 cups chicken stock
- 8 oz tomato sauce
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ tsp pepper
Instructions
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Heat a medium skillet with a fitted lid over medium-high heat and melt the butter. Add the rice and spices and toast for 1–2 minutes, stirring constantly until the rice is lightly golden and fragrant.
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Pour in the chicken stock and tomato sauce, stirring to combine. Bring the mixture to a boil.
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Cover, reduce heat to low, and simmer for 20–25 minutes, or until the liquid is absorbed and the rice is tender. A small amount of sauce around the edges is normal—fluff it in when the rice is done.
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Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve warm.
Notes
Freeze rice for up to 3 months. Use frozen rice later in soups, casseroles, or reheated as a side.
Nutritional information is an estimate and provided for convenience; it may vary based on ingredients and portion sizes.
Nutrition
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