This deep, vibrant Easy Mexican Rice makes an incredibly delicious side dish or tacos, enchiladas, or grilled steak! This classic rice recipe perfectly combines spices, tomatoes, onion, and garlic for a balanced flavor.
Not only is this Mexican rice easy to prepare, but it will bring a pop of color to your table. Whether you’re enjoying a cozy weeknight dinner or entertaining guests, this easy recipe will have everyone coming back for more!
Are Mexican Rice and Spanish Rice the Same?
Mexican rice, or Arroz Rojo, typically includes ingredients like tomatoes, garlic, and onion, giving it a distinct flavor and red color. It also includes spices like cumin and is topped with cilantro. Spanish rice draws its orange color and earthy flavor from saffron and paprika.
Ingredients
- Jasmine rice, rinsed (substitute with long-grain white rice)
- Olive oil
- Roma tomatoes
- 1/3 of a small white onion, peeled
- 2 cloves garlic, peeled
- Tomato bouillon powder (*see note below)
- Chicken bouillon (powder)
- Cumin powder
- Water
- Unsalted chicken broth (sub with water)
- 1 medium jalapeno (sub with 1/4-1/2 teaspoon jalapeno powder)
- Cilantro (optional)
- 1 lime (optional)
How to Make Mexican Rice
- Blend vegetables: Add the Roma tomatoes, onion, garlic, tomato bouillon, and chicken bouillon to a blender. Next, pour 1 cup of hot water over the top, then blend until smooth.
- Strain: Run the mixture through a kitchen strainer to remove unblended tomato skins. Set aside.
- Brown the rice: Heat oil over medium heat in a large skillet. Add rice and toast it until it just starts to turn a light brown color, for about 2-3 minutes.
- Add liquid: Pour in the blended tomato mixture over the rice and stir through. Next, stir in the unsalted chicken broth (or water). Place the jalapeno in the center of the rice.
- Cook it: Cover the pot with a lid, reduce the heat to low, and cook the rice for 20 minutes.
- Finishing touches: After that time, remove the lid and fluff up the rice with a fork. Serve it garnished with optional chopped cilantro and a spritz of lime juice.
Storing Leftovers
Store the leftover Mexican in an airtight container in the refrigerator for up to 4 days or frozen in individual portions for up to 2 months. Thaw the rice in the fridge the night before and warm it in the microwave until it is nice and hot.
What is tomato bouillon?
Tomato bouillon is a blend of tomato powder, chicken bouillon, herbs, and spices. It enhances the tomato flavor in dishes like Mexican rice, stews, soups, and more. If you do not have tomato bouillon on hand, substitute with 1 heaping tablespoon of tomato paste plus 1 teaspoon of chicken bouillon powder/granules.
What to Serve with Mexican Rice
Mexican rice is versatile and can be enjoyed by itself. However, it can also be served with carne asada, trip-tip, tacos, burritos, chile relleno, enchiladas, and refried beans.
More Recipes to Enjoy!
Easy Mexican Rice (Arroz Rojo)
Ingredients
- 2 cups jasmine rice rinsed (substitute with long-grain white rice)
- 3 tablespoons olive oil
- 2 large Roma tomatoes halved
- 1/3 of a small white onion peeled
- 2 cloves garlic peeled
- 1 tablespoon tomato bouillon
- 1 tablespoon chicken bouillon
- 1/4 teaspoon cumin powder
- 1 cup of hot water
- 2 cups of unsalted chicken broth sub with water
- 1 medium jalapeno sub with 1/4-1/2 teaspoon jalapeno powder
- 1/4 cup chopped cilantro optional
- 1 lime halved (optional)
Instructions
- Add halved Roma tomatoes, onion, garlic, tomato bouillon, and chicken bouillon to a blender. Next, pour 1 cup of hot water over the top, then blend until the mixture is smooth. Run it through a kitchen strainer to remove unblended tomato skins. Set aside.
- Heat oil over medium heat in a large skillet. Add rice and toast it until it just starts to turn a light brown color, for about 2-3 minutes.
- Pour in the blended tomato mixture over the rice and stir through. Next, stir in the unsalted chicken broth (or water).
- Place the jalapeno in the center of the rice. Cover the pot with a lid.
- Reduce the heat to low, and cook the rice for 20 minutes.
- After that time, remove the lid and fluff up the rice with a fork.
- Serve it garnished with optional chopped cilantro and a spritz of lime juice.
- Store the leftover Mexican in an airtight container in the refrigerator for up to 4 days or frozen in individual portions for up to 2 months. Thaw the rice in the fridge the night before and warm it in the microwave until it is nice and hot.
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