Learn to make my family’s Mexican Rice recipe! It’s easy to make and so delicious with chicken and vegetable flavors. It’s the perfect Mexican side dish!
Is this Mexican recipe the same as Spanish Recipe? Well, let’s see….You say tomato, I say tomahto…lol! Yep, they’re the same thing!
Both dishes have the same basic ingredients such – rice, tomatoes, onions -and both are cooked in chicken broth. However, Spanish rice uses saffron while Mexican rice uses the bullion for flavoring.
Just like any homemade recipe, everyone gives this recipe their own twist!
What’s in this Mexican Rice Recipe?
These are ingredients that most households have handy or are easy to find at your local grocery store.
- Vegetable oil or any other high burning point oil like canola or avocado.
- Long-grain white rice
- Either white or yellow onion
- Chicken or vegetable stock. Homemade is always better but the kind that comes in a box from from your grocery store will work too.
- Tomato sauce
- 1 chicken bullion cube (beef or vegetable bullion works too)
- Frozen vegetables such as peas, corn, carrots & green beans. Whatever you prefer. (Optional but highly recommended)
- Kosher salt & ground black pepper
- Plus fresh cilantro. This brings all the flavors together!
How to make Mexican rice
- 1) In a medium saucepan heat oil over medium-high. Add rice and sauté rice for about 2 minutes until it starts to get opaque.
- 2) Add the onions and sauté until rice becomes light golden brown. About two minutes.
Did you know? The key for not getting mushy rice is to brown it first!
- 3) Add the 2 cups chicken stock, tomato sauce, chicken bullion, frozen veggies, salt & pepper.
- 4) Mix all ingredients and cover saucepan with a lid.
- 5) Bring rice mixture to a boil then reduce heat to low.
- 6) Simmer for 10 minutes.
- 7) At the 10 minute mark, add the cilantro and mix everything well to make sure the bullion is distributed all around.
- 8) Cover again and cook for another 10 minutes or until stock is completely absorbed.
- 9) Remove from heat and allow to rest for 5 minutes before opening pan. Fluff the rice with a fork and serve warm.
A Mexican household cannot be without rice & refried beans!
Easy Mexican Rice
Ingredients
- 1 Tablespoon vegetable oil
- 1 cup long-grain rice
- 1/4 cup onion chopped finely
- 2 cups reduced sodium chicken or vegetable stock
- 1/2 cup tomato sauce
- 1 <a style="color: #007fac" href="https://www.target.com/p/knorr-chicken-bouillon-cubes-3-1-oz-8-ct/-/A-13101538?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Grocery%2BEssentials%2BShopping_Local&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=9030156&ds_rl=1246978&ds_rl=1247077&ds_rl=1246978&gclid=Cj0KCQjwi43oBRDBARIsAExSRQEA2B2sK_ApJxwhqAAl3kDUtF2pdMbrp2T8zM6MaJZZo9NDXxYUBhYaAgA1EALw_wcB&gclsrc=aw.ds" target="_blank" rel="noreferrer noopener" aria-label="chicken bullion opens in a new tab">chicken bullion cube (beef or vegetable bullion works too)
- 1/2 cup frozen vegetables such as peas corn, carrots & green beans. Whatever you prefer. (Optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup fresh cilantro finely chopped
Instructions
- In a medium saucepan heat oil over medium-high. Add rice and sauté rice for about 2 minutes until it starts to get opaque.
- Add the onions and sauté until rice becomes light golden brown. About two minutes.
- Add the 2 cups chicken stock, tomato sauce, chicken bullion, frozen veggies, salt & pepper.
- Mix all ingredients and cover saucepan with lid.
- Bring rice mixture to a boil then reduce heat to low.
- Simmer for 10 minutes.
- At the 10 minute mark, add the cilantro and mix everything well to make sure the bullion is distributed all around.
- Cover again and cook for another 10 minutes or until stock is completely absorbed.
- Remove from heat and allow to rest for 5 minutes before opening pan. Fluff the rice with a fork and serve warm.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
PIN ME to make later!
This is totally how we make arroz as well. Except for the frozen veggies, which I toss in at the last 7-10 minutes so that they still have a little “crunch” to them 🙂 Beautiful images, as usual.
I looooove Mexican rice! Haven’t made it in forever but I would do this with cheese enchiladas or chili relleno!
Oh I need to make this! I love to mix my rice with beans. So good!
This Mexican Rice looks so flavorful and delicious! YUM!
This has so much flavor, and I definitely prefer this version with the bullion – so much more affordable than saffron, though I’m sure that’s delicious, too!
What a delicious looking recipe! This will be perfect with our tacos tonight!
This sounds delicious and I’m definitely trying it! Thank you for clarifying the difference between Spanish and Mexican rice – I didn’t realize it was saffron. Mexican rice is obviously a little more economical!:)
i’ve tried a few Mexican rice recipes, but this looks like an absolute winner! Can’t wait to try!!