Easy Mexican Rice

Easy Mexican Rice

You know that really good rice you get at your favorite Mexican restaurant? Yeah, I’ve been thinking about that rice for quite some time. It’s so simple, yet so flavorful!

I tried making my own recently and have been pleasantly surprised how easy it actually is to make myself! It’s a good thing to because it’s a dish my whole family loves including the girls. Natalie eats it by the handfuls. There was just one condition set by my husband – it had to be plain with no “chunks” of anything added. That sort-of-thing breaks his food rules!

Easy Mexican Rice

Truthfully, I used to not be able to make rice at all. I just couldn’t do it. It would always come out all sticky and it would get all stuck on the bottom of the pan. Definitely not what you want with Mexican rice. I’ve gotten over my fears though!

Oh, and I realize that this recipe may not be authentic. I’m okay with that. The flavors are there in my opinion so that’s good enough for me!

One tip I have for this rice is to rinse it before you cook it. This step helps remove some of the starchiness of the rice that makes it stick together. You can skip this step if you want to do that. I’ve made it both ways and it’s tasty every time, but I do prefer the less-sticky texture you get when you rinse it first.

This is a great dish to serve for Cinco de Mayo and it is simple to make and it is really much better than the packaged stuff. We had a lot left over and so I heated some up the next day and I think I actually liked it even better the day after! You can make it the day before and I’ve also even tried freezing it. It’s always yummy!

Easy Mexican Rice

Yield: 6 servings

Easy Mexican Rice

Easy Mexican Rice

Skip the packaged rice and make this easy restaurant-style Mexican rice at home!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 3 tablespoons olive oil
  • 2 cups long grain rice
  • 4 cups low sodium chicken or vegetable broth
  • 4 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt


  1. Pour the rice into a strainer and rinse thoroughly with water for about 1 minute. This step removes the starch and will prevent your rice from sticking together.
  2. In a large saucepan, heat the oil over medium high heat. Add in the rice and cook for about 2 minutes until the rice is lightly toasted. Stir in the broth, tomato paste, cumin, chili powder, garlic and onion powders, and salt.
  3. Bring to a boil. Reduce the heat to medium. Cover and let the rice simmer until it is tender, about 25 minutes. If the rice is not cooked and the liquid has absorbed, you can add in more broth or water and continue cooking until the rice is done.
  4. Fluff with a fork and add additional seasonings if needed.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 202Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 725mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 14g

Easy Mexican Rice



  1. I couldn’t cook rice for my life. I asked my room-mate in college the secret to good rice (she is Vietnamese) her response, a rice cooker! I love my rice cooker and use it regularly. I just got a new one from target for 30 dollars and it is dishwasher safe and non stick. it also has a delay method and a great steamer basket option so you can steam your food as you cook your rice. there is also options for cooking brown rice and the instruction booklet gives stew and soup recipes you can make in the rice cooker! Such an awesome multitasker!

  2. Mexican rice has always been one of my favorite things! I’ve never made it at home because I have this unfortunate thing where I am totally not capable of making rice. This looks so good though that I just might have to try again. Fingers crossed for non crunchy rice. ;)

  3. I have always wanted to make this from scratch! Thanks for sharing your delicious recipe, Stephanie!

  4. I used to love Mexican Rice when I ate at the restaurants… I have not been in ages. I may have to hint to my hubby… but then again… I can just make this. :) Have a great weekend!

  5. Perfect side dish for Cinco de Mayo!!

  6. This looks incredible! Can’t wait to try it.

  7. I’ve got to try this. I love Mexican rice!

  8. Pingback: Cinco de Mayo Skinny Recipe Roundup - Eat. Drink. Love.

  9. Pingback: Feliz Cinco de Mayo! | A Nerd Cooks

  10. Hey Stephanie, just wondering can you freeze the already made Mexican rice than thaw it out? Will it taste the same? And how should I reheat it? Thank you!

    • Hi Sarah, I have not tried freezing this rice dish so I can’t tell you how it would taste. I would reheat in the microwave or in a pan once it has thawed out.

  11. Pingback: Baked Chicken Taquitos » Eat. Drink. Love.

  12. Can I make the day before and then put it in slow cooker on warm to reheat next day for large crowd?

  13. how much onion powder

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.