Easy Mexican Rice
This Easy Mexican Rice (also known as Spanish rice) recipe is quick and easy; Ready-to-serve in 30-minutes and delicious!
A staple side dish at Mexican restaurants is the rice– red-hued and accented with tiny peas and carrots! Now you can have restaurant-quality Mexican rice in your own kitchen in minutes!
It has a red tint to it because of the tomato sauce and chile powder, but it does not have tomatoes!
Just about every Mexican restaurant offers a side of “rice and beans” with their enchiladas. Most often, if not always, the rice is this delicious and flavorful red-hued rice and the beans are often refried, Charro or Burracho beans.
Why you’ll love this recipe!
- Easy…seriously folks, this is EASY
- Gluten-free
- Homemade tastes so much better than boxed – has a nice warm flavor
- Healthier than boxed versions – no MSG!!
- Easy to make-ahead and reheat – perfect with a side of migas or refried beans
Many of the powdered mixes for Spanish or Mexican rice contain additives, preservatives, fillers and colorants, not to mention MSG.
This homemade version features simple ingredients you probably already have in your pantry!
What you’ll need:
Here’s how to make it:
In a large stockpot, heat oil on medium and add rice; do not rinse the rice first
Stir and cook 5-8 minutes, or until you start to see it brown…see the little brown specks? You’ll smell it cooking, too…
Add tomato sauce and remaining ingredients; combine and bring to boil; cover, cook on low for 20 minutes until it’s fluffy
After it’s done, if you want, add in a few thawed green peas and chopped carrots or red bell pepper
Serve this easy Mexican dish as a side or as the base to a “rice” bowl with beans, chicken or avocado!
Expert tips
What kind of rice?
Traditionally, this is made with long-grain white, however, you can use a long-grain brown if you want a healthier version.
Brown rice doesn’t taste any different than white, and neither has gluten.
Make in advance and reheat info:
This can be made in advance and stored in the fridge (covered) for up to three days. When reheating, you may need to add a little water or broth;reheat in the microwave or on the stove top.
Doubling the recipe? read on…
If you double the ingredients, you’ll want to brown the rice (in oil) in batches, because the skillet isn’t big enough to brown it all at once.
Just brown 1-2 cups at time, then add all the browned rice to the stockpot and continue, adjusting ingredients accordingly.
Serve this easy Mexican rice with enchiladas, tacos, tamales or fajitas!
Related recipes:
- Slow Cooker Adobo Chicken
- Restaurant-quality Refried Beans
- Tex-Mex Sour Cream Enchilada Sauce
- Red Enchilada Sauce
♥ If you make this recipe, please scroll down and leave a rating and comment ! I love to hear from you!
Mexican Rice
Ingredients
- 2 cups long grain white rice
- 3 tablespoons oil vegetable or canola
- 1½ cups tomato sauce
- 3 cups broth chicken or vegetable
- 2 teaspoons chile powder
- 1 teaspoon garlic powder
- ½ cup frozen peas thawed (optional)
- ½ large carrot , or red bell pepper; chopped fine (optional)
- cilantro garnish; (optional)
Instructions
- In a large stockpot on medium heat, add oil and rice; cook until it begins to turn slightly brown (5-8 minutes)
- Add remaining ingredients; combine well; bring to boil
- Once mixture has reached boiling point; cover, reduce heat to simmer; simmer for 20-25 minutes
- Option: add green peas and chopped carrots or red bell pepper combine well; plate and serve
Notes
- Do not rinse the rice first!
- There is no salt added to this recipe; feel free to add salt once the rice is done
- If doubling the recipe, brown the rice in two batches, then put all the browned rice in a big stockpot and cook
Nutrition Estimate
