Do you want to make an easy Mexican rice recipe for taco night just like restaurants serve?
You probably think an authentic Mexican rice recipe takes an hour to cook and involves exotic ingredients from your local carniceria.
Not to worry. It doesn't!
Actually, to make this easy 10 minute rice recipe, the only special ingredients you need are Minute instant rice and fresh cilantro.
The rest of the ingredients for this quick and easy Mexican rice recipe are probably in your pantry or spice rack!
It's the perfect rice for tacos recipe, when you’re making other types of Mexican recipes, or if you're grilling fish or chicken and need an easy side dish.
You'll never use those prepackaged mixes again! 
What is authentic Mexican rice?
What you may call authentic Mexican rice is also called Spanish rice or arroz rojo (literally red rice).
Even though it’s sometimes called Spanish rice, it’s not Spanish in origin.
It’s a Mexican side dish made by sautéing white rice in a skillet until it turns a golden brown. Then water or broth is added along with tomatoes or tomato sauce.
Sometimes garlic and onions are used as well as seasonings like chili pepper and cumin.
To me, the sign of a good Mexican restaurant is if they make a flavorful Mexican rice dish. You'll see that this recipe is exactly like the kind you get at your favorite retaurant or take out place without leaving home!
Some restaurants like to put peas and onions in their Mexican rice recipe, too. (You can certainly add peas and onions to your easy Mexican Rice recipe if you wish!)
More ways to use easy Mexican rice
I love serving this on the side with carne asada, fish Veracruz, or Slow Cooker Spicy Pulled Pork Tacos.
However, this easy Mexican rice recipe isn’t just a side dish. You can make it the star of the meal by using it:
● in burritos with refried beans, pulled chicken, or strips of carne asada
● in rice bowls with taco meat (seasoned with homemade taco seasoning), rotisserie chicken, or pulled pork
● in a soup with chicken and vegetables like shredded lettuce and cabbage
● in a one pot Mexican-flavored stir fry with leftover rotisserie chicken and frozen pepper strips
● in a Mexican rice casserole recipe
● with tacos for Taco Night! I love putting the rice right in the tacos, not just on the side.
Perfect for potlucks: I also like doubling or tripling this recipe to bring to potlucks.
I cook up a big batch then place it in my crock-pot to keep warm. (Don't forget to use a slow cooker liner for easy cleanup!)
Tips for cooking up restaurant style Mexican rice
Go vegetarian: You can make this easy Mexican rice recipe vegetarian by using a vegetable broth instead of chicken broth.
Gluten free? If you’re gluten free or cooking for GF guests, make sure that the broth you’re using is gluten free.
Many of the big commercial brands have gone gluten free or have more “natural versions” of broth or stock available at the grocery store. So no need to go to the health food store now!
This rice dish is also a naturally dairy free recipe.
Can you use brown rice? While this best Mexican rice recipe is traditionally made with white rice – and this recipe uses instant white rice – you can use instant brown rice in this recipe, too.
The cooking times may change (consult the directions on the box). Also, the taste and color will be different, but still delicious!
Cilantro? No bueno! If you’re serving this quick and easy Mexican rice recipe for guests, you may want to ask if everyone likes cilantro. So many people don’t!
It’s OK if you leave cilantro out this recipe if you or your guests don’t like it. Add 1/2 teaspoon onion powder instead.
Turn up the heat: Love spicy food? Don’t forget to serve your favorite Mexican hot sauce with the rice. My son loves adding hot sauce to his!
Love Mexican food? Here are a few Mexican recipes you'll adore:
● Pumpkin Smoothie for Dia de los Muertos – Day of Dead
● Slow Cooker Spicy Pulled Pork Tacos
● Layered Mexican Christmas Eve Salad
● Crock-Pot Mexican Shredded Chicken with Black Beans & Corn
● Chopped & Layered Taco Salad
Cook up more easy rice dishes
● Wild Mushroom Risotto makes a delicious side dish.
● Cauliflower Mushroom Rice (Paleo, Whole30)
● Broccoli, Chicken and Cheese Wild Rice Casserole
● Slow Cooker Cuban Pork Rice Bowls
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 2 tablespoons finely chopped fresh cilantro
- 1 cup tomato sauce
- 2 cups chicken or vegetable broth
- 2 cups uncooked instant white rice
Directions
- In a large saucepan, heat olive oil over medium heat. Add garlic powder, cumin, salt, and cilantro. Stir constantly, cook until spices become aromatic – about 1 minute.
- Add tomato sauce and broth. Turn up heat to medium high and bring to boil.
- Add rice. Bring back to boil. Cover Mexican rice and turn off the heat. Let stand 5 minutes or until tomato and chicken broth is absorbed. If the rice seems wet, place back on the stove and cook Mexican rice over medium heat, stirring constantly.
- Serving size: Serves 4 - 1 cup per person
Originally published December 16, 2014 and February 29, 2016. Updated with new pictures and information.
I just made this tonight for my Celiac son and my son….it was a huge hit!! Been trying different mexican/spanish rice recipes, and I don’t have to look anymore! Thank you sooo much for sharing this recipe….it’ll be my go to now when I make a mexican dinner!
This was amazing. I added a little more rice and a can of mexicorn
Sorry to be an idiot but when you say ‘tomato sauce’ does that mean tomato ketchup or the kind of fresh tomato sauce you might have with pasta? I’m in the UK so we might use the term differently! Thanks so much 🙂
Here in the US, tomato sauce is the stuff in a can with which you would make homemade spaghetti sauce. Definitely NOT ketchup. But thanks for asking!
This recipe worked great! My only substitute was I immersion blended 1 cup of Costco’s salsa in place of tomato sauce and skipped all the spices. It was perfect, my picky 3 year old grandson, had 3 servings. Thanks for the great recipe!
Thanks for leaving your review and telling us about your awesome substitution!
Terrific rice! I left out the cilantro and used vegetable broth and no one noticed. My go to Mexican rice from now on! YAY!
I never thought I would find a good recipe that made it so easy! Thank you so much!
Was looking for a quick and easy Mexican rice recipe. Found this one and made it last night. Turned out great! This will be my go-to from now on.
Glad you liked it!
Loved it made it for my client he ate 100% of his dinner
Terrific! So glad your client liked it.
Wow!!!!! Ok I have tried literally every recipe and was never fully happy with the results. This one is perfect! It’s so tasty. I don’t like changing recipes but I am a vegetarian so I subbed veggie broth. I’m so happy eating this right now 🙂 thank you so so so much! My hunt for perfect, easy mexican rice is finally over. I was just about losing hope lol
So glad you loved the recipe!
Can you use success rice
You can use any brand of instant rice, Kathy!
Instructions on rice box calls for equal amounts of broth and rice. Tomato sauce is extra cup of liquid. What do you suggest.
I suggest you follow my recipe exactly. It comes out perfectly for me every time I make it.
Just made this tonight. Didn’t have a box, so I needed an easy quick Mexican Rice. It turned out perfect. taste was good, not gourmet like, but good enough in a pinch. Next time I’ll try it with Salsa instead of tomato sauce.
Love the idea of using salsa Marion!
Love this. It’s easy and yummmmmyyyy….
This side dish is crazy easy, and so delicious! Perfect side dish to go with your favorite Mexican main dish. I served it along side Salsa Fresca Chicken, a recipe I got from easyfamilyrecipes.com. This was the perfect side dish for it! My family and I loved this rice. Thank you so much!
I quintupled the recipe and used instant brown rice instead. When I first added the rice, I could tell it was going to be too wet so I added a little more in. I did have to turn it back on after the 5 minutes of letting it sit. It’s still quite moist (little saucy) but I figured I’d let it absorb overnight. I will be reheating tomorrow before serving. I’m hoping it will be perfect by tomorrow and not turn mushy. Thank you for such a simple recipe and one where brown rice could be substituted.
Just a follow up. The rice turned out perfectly. I had cooked it in an electric roaster so that may be why I had a variation in cooking. Have cooked since via stovetop and with white instant rice and it has also been perfect. We feed the homeless, and this recipe is simple and a favorite with them.
Thanks for the feedback. I love that you’re using the recipe with your work to feed the homeless and that they’re enjoying it.
I sauted the rice, some diced onion in the oil (I used butter) for about 5 minutes. Then added the spices and cooked another minute or two. Then I poured the liquid in, brought it to a boil, turned it down and let it simmer for about 15 minutes.
Oops, Forgot to add that I covered it while it simmered and I needed an extra cup of the broth.
Boy, I’m doing good. Also forgot to mention that I used regular rice. 😀
I needed a good Mexican Rice recipe as a side for a few dishes I’m making this month. I cannot wait to try it.
How much time should u cook it if u triple the recipe for a crowd?
Hard to say, Juliann. I would follow the directions on the rice you’re using and go from there.
Can you add instructions on how to make this with regular rice?
Use the 2 cups of broth to cook your rice. Then pretty much prepare it the same way. Just add the cooked rice at the end to the spices and the tomato sauce.
Just made this as side for tacos and it’s very good! Lessen salt by half..used parsley as one of those weirdos who thinks cilantro tastes like dish soap!! Added corn, peppers and fresh squeesed lime juice cuz had one on hand!! However fast and very good!! Thanks for recipe!!!!
This was very good. I used 1 cup of regular rice and toasted it in the oil first. I also added about 2 Tbl spoons of enchilada sauce, since made enchiladas as well My husband loved it.
Love your addition of enchilada sauce. Yummy!
Love this rice.
Thanks, Leah!
Can’t wait to try this tonight!!
Good and fast! However, I used 1/2 of the salt and it was still a little salty for my taste. I’ll eliminate it next time and it will be perfect! Thanks for sharing!
I went woth 10minute brown rice, I substituted chives for cilantro (used about a tablspoon) and instead of chicken broth I did 1/2 of the amount of water the rice boc called for and did the other 1/2 with tomato sauce. It was excellent with a bit of cracked seasalt.
Love how everyone is doing their own version of my recipe. Great job, Karen!
Thank you very much! I didn’t have tomato sauce so I used Pace salsa and it turned out fantastic. I don’t normally think about rice being fantastic, but this recipe is. Thanks!
Cool idea Derek! So glad it worked out.
I didn’t have tomato sauce on hand so I used your idea of the salsa! It turned out to be delicious! Thank you!
Can you use uncooked rice instead of instant rice? I’m assuming the cook time would go up by a lot, but is that a problem?
I don’t think it would be a problem. Just adjust the amount of liquid to what you’d need with regular rice. You may need more broth.
Thanks, Anne-Marie! I look forward to trying your recipe this week and thanks for sharing! 🙂
Good recipe, except the amount of salt was too much for my family’so taste. I will use less next time. It may be due to the fact that I used bullion cubes for the broth.
Most bullion cubes have A LOT OF SALT in them. That’s why I use MASSEL bullion cubes and granules as they’re salt reduced and perfect for making small batches of stock for recipes like this. You can buy MASSEL on Amazon – http://amzn.to/2o5KpTr (affiliate).
This was an excellent recipe! Great flavor and tender rice! Thanks a million! 🙂
Thanks for giving it a try, Olivia.
Do you add the rice raw? Or soften it first then add?
It’s instant rice. So you add it “raw.” You don’t rinse it or soften it.
Could I Make this ahead of time and keep warm in a crockpot?
Sure! Add a little water or chicken broth if it starts to get dry.
This is really good and tasty! I love restaurant red rice and have tried so many recipes over the years but never seem to get the right taste. The flavor & consistency are close enough that this is the recipe I intend to use from now on. I have a glass top stove so turning off the burner and leaving the pot on doesn’t work for me. I did have to add about 5 more minutes to the time and I added a 1/2 cup frozen yellow corn for color since I didn’t have cilantro on hand (but I definately will next time!)
Thanks for the tips about a glass top stove, Sunny in California! So glad you like my Mexican style rice recipe.
Oh my that looks delicious! Your photos are so good I can almost taste it just by looking at it!
I made this last night – thank you for the recipe! My kids eat barely anything but they love Mexican rice so I decided to try making it myself. It was a big hit!
This rice looks great. Love that it’s ready so quickly!
Oh, my kids would love this!
Looks Delicious! I love how quick and easy this rice is!
Love this kind of rice, and how easy is THAT!
Such a smart idea Anne Marie! Love these flavors and the time it takes to make the rice!