Mexican Rice

Mexican Rice

This Mexican rice is flavorful, fluffy, and perfectly spiced — the ideal side dish for tacos, fajitas, or grilled meats. Toasted basmati rice simmered in tomato sauce, broth, and warm spices like chili powder and smoked paprika creates a rich, aromatic base, while a final squeeze of lime and fresh cilantro brightens every bite. It’s simple, authentic, and absolutely delicious.

Rice

Mexican Rice

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Servings

Family of 6

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

  • Olive oil
  • 2 cups long-grain rice (basmati or similar), rinsed and soaked for 1 hour
  • 1 small onion, diced
  • 1 small red bell pepper, diced
  • ½ jalapeño, diced
  • 2 tablespoons butter
  • 1 cup tomato sauce (8 oz can)
  • 3–4 cups broth (depending on rice type
  • start with 3 cups)
  • Salt
  • Chili powder
  • Smoked paprika
  • Cumin
  • 1 lime
  • Fresh cilantro, for garnish

Directions

  1. Rinse the rice until the water runs clear, then soak for at least 1 hour. Drain well.
  2. Heat a generous drizzle of olive oil in a pot over medium heat. Add the rice and toast for 5–7 minutes, stirring frequently, until lightly golden and fragrant.
  3. Add the diced onion, red bell pepper, and jalapeño. Stir for a few minutes to soften.
  4. Season generously with salt, chili powder, smoked paprika, and cumin. Add the butter and stir until melted and well combined.
  5. Pour in the tomato sauce and broth. Stir to combine.
  6. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the liquid is mostly absorbed.
  7. Use a fork to gently fluff the rice. If a little liquid remains on top, mix lightly and let it absorb as it rests.
  8. Remove from heat, cover again, and let sit for 10 minutes before serving.
  9. Finish with a squeeze of lime juice and a sprinkle of fresh cilantro.
  10. Serve alone or as a flavorful side with steak, chicken, or fajitas. Enjoy!

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