Easy Mexican Rice made with fresh tomato, onion, jalapeno, and spices. It’s so flavorful and makes the perfect side dish for all your favorite Mexican foods.
Originally posted June 11, 2015. Updated May 10, 2024.
This has been my go to Mexican rice recipe for probably 15 years. It’s SO easy – literally just throw everything into a pot of boiling chicken broth – and has so much flavor.
I love the chunks of fresh tomato and onion – they add so much flavor to the rice but maintain enough integrity to add some texture to the finished dish.
Serve it with Cream Cheese Chicken Enchiladas or Pork Tacos with Cilantro Ranch Dressing!
Ingredients
- Chicken broth – this is going to be the cooking liquid for the rice, instead of water. I recommend a low-sodium chicken broth so you can control how salty the rice is.
- Rice – regular white rice.
- Onion – I used yellow onion, but you can use whatever color you have on hand.
- Jalapeno – adjust the amount of jalapeno based on how much your family likes spice.
- Tomato – if you are using a juicy, seedy tomato, squeeze out as much juice and seeds as you can before dicing.
- Garlic
- Cumin – this gives it a nice smoky scent and flavor.
- Chicken bouillon – you can use a cube of bouillon or better than bouillon paste.
- Salt and pepper – season to taste.
How To Make Mexican Rice
- Boil broth. Bring chicken broth to a boil in a small pot.
- Add everything. Add the remaining ingredients, bring back to a boil. Cover and lower to a simmer.
- Cook. Cook 20 minutes or until the rice has absorbed the chicken broth and is fluffy.
Can You Make It Ahead?
You can make Mexican Rice up to 2 days in advance. Make sure to store it in the fridge in an airtight container.
It makes great meal prep for burrito bowls!
More Rice Recipes
- Cilantro-Lime Cauliflower Rice
- Caramelized Carrot Risotto
- Chocolate Rice Pudding
- Caramelized Onion Risotto
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Mexican Rice
Ingredients
- 2 cups chicken broth
- 1 cup white rice
- ¼ cup onion, finely diced
- 1 jalapeno, seeded and finely diced
- 1 tomato, seeded and diced
- 1 cube chicken bouillon (or 1 teaspoon better than bouillon)
- 1 clove garlic
- ½ teaspoon cumin
- salt and pepper
Instructions
- Bring chicken broth to a boil in a small pot
- Add the remaining ingredients, bring back to a boil. Cover and lower to a simmer. Cook 20 minutes or until the rice has absorbed the chicken broth and is fluffy.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 50Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 439mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 2g
Reduceri haine says
Simple and delicious recipe!
Jenn Peas and Crayons says
They put peas in the rice in NC too! Haha! I could eat a giant bowl of your rice. Mail me some.
Sandra @ A Dash of Sanity says
This looks fab!! I love having a good batch of Mexican Rice when we make tacos, and this recipe looks great. I am pinning, stumbling and yumming!!
Amanda says
Yum! This looks amazing!
Serena | Serena Bakes Simply From Scratch says
What the heck no Margaritas at a Mexican Food restraunt remind me never to go there! What kind of deal is that! Mexican Foods my fav!
nicole @ I am a Honey Bee says
I so need to come down and we need to have a weekend stuffing out faces in Austin!!
Alice @ Hip Foodie Mom says
Oh my gawd. . first of all, as someone who was born and raised in Dallas, Texas, I think it’s crappy that the first thing people said to you was how much you wouldn’t like it or how bad it would be. Come on people, where’s the freaking Texan pride?! But yeah, the food where you are .. if you went to a “Mexican restaurant” that didn’t serve drinks. I don’t know what that is. That’s NOT a Mexican restaurant. Because I’m with you. you gotta have a margarita with your chips and salsa. yeah, don’t ever go back to those places . .. you’ll learn if you venture out to the bigger cities in Texas, that they have Tex-Mex, not true authentic Mexican food. The food scene in AUSTIN rocks. You need to find the time to get out there girl. I can find you a Mexican restaurant recommendation if you want one. I went to UT and still have friends who live there . . anyway, love love love this Mexican rice. . rice is the one thing I am missing BIG TIME while doing my whole 30 thing right now, totally more than the sweets. damn, 26 more days to go.
Medha @ Whisk & Shout says
Ugh, you’re making me crave Mexican food sooo badly! Gotta get in the kitchen and make this, ASAP :) Pinning!
sarah says
One of my closest friends comes from a Mexican background and when she makes rice, she includes the peas! So who knows :)
Also, GO TO AUSTIN!!! You will definitely get your fill of delicious Mexican food there. Worth the drive :)
Amy @Very Culinary says
I’ve lived in Sacramento most of my life (with the 15 year diversion to Minneapolis – keeping it exciting. Ha.), and I STILL can’t find a good Asian place here. So I feel ya. Beyond annoying. In other news, I love love love rice. I don’t need the enchiladas…just give me a big ‘ol bowl of that. The end.
Ana says
Hello welcome to Texas!! Travel to Austin or Houston some time I have a couple of places I could recommend to try and also not all Mexicans put peas in the rice lol I myself don’t and neither does mom and she’s from Mexico hehehe