Last Updated on November 23, 2021 by Anne-Marie
You won't believe that this quick Mexican rice recipe takes only 10 minutes. An authentic Mexican rice recipe for burritos or tacos that uses instant rice.
Why this recipe works
Do you want to make an quick Mexican rice just like restaurants serve?
All you need to make this easy 10-minute Mexican rice recipe is Minute Rice (or instant rice) and some fresh cilantro.
The rest of the ingredients are probably in your pantry or spice rack!
How to make easy 10-minute Mexican rice
1. In a large pot, heat olive oil over medium heat.
2. Add garlic powder, cumin, salt, and cilantro to the pot. (Cilantro is optional.)
Stirring constantly, cook until spices become aromatic (meaning you can smell them). This takes 1 minute.
3. Add tomato sauce and broth. Then turn up the heat to medium-high and bring it to boil.
4. Add instant rice. Bring everything back to a rolling boil.
5. Cover the pot and turn off the heat.
6. Let the pot stand for 5 minutes or until the tomato and chicken broth is absorbed by the rice.
Pro tip: If the rice seems too wet, place the pot back on the stove. Then cook it over medium heat, stirring constantly until perfect.
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.
Some restaurants like to put peas and onions in their Mexican rice. You can certainly add peas and onions to this dish, if you wish.
Can you make this vegetarian?
Make this recipe vegetarian or vegan by using a vegetable broth instead of chicken stock or broth.
Is this gluten free?
This rice dish is also a naturally gluten-free vegetable or chicken stock or broth you’re using is gluten free. Just check the label.
Can you use long grain white rice?
If you don’t have instant rice, you can try to make this with long grain white rice.
Adjust cooking times per the instructions on the package.
Use the same amount of spices and tomato sauce when you make it. Then adjust the amount of broth.
Let us know in the comments how it turns out.
More ways to use easy Mexican rice
Serve this as a side dish with with carne asada, Ahi Tuna Tacos, or Easy Slow Cooker Pulled Pork Recipe Without BBQS Sauce for tacos.
Make any dish better by adding Mexican rice:
● in burritos with refried beans, pulled chicken, or strips of carne asada, add it right in the burrito.
● in bowls with taco meat (seasoned with homemade taco seasoning), rotisserie chicken, or pulled pork use it instead of long grain rice.
● in a soup with chicken and vegetables like shredded lettuce and cabbage, add it right in the bowl.
● in a one pot Mexican-flavored stir fry with leftover rotisserie chicken and frozen pepper strips, use instead of white rice.
● in a Mexican rice casserole recipe.
● serve as a side with Chicken and Shrimp Fajitas.
● with crockpot tacos for Taco Night! I love putting Mexican 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 the homemade Mexican rice in my crock-pot to keep warm.
Don't forget to use a slow cooker liner for easy cleanup!
More cooking tips
Can you use brown rice?
You can use instant brown rice when you make 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 if you want extra flavor.
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!
Some of my readers have added salsa to this dish when they made this, too.
More Mexican recipes you'll adore:
If you love making Mexican food at home, try these dishes:
● Quick Horchata is made with rice milk
● Pumpkin Smoothie for Dia de los Muertos – Day of Dead
● Layered Mexican Christmas Eve Salad can be made in a trifle bowl during the holidays
● Easy Breakfast Chilaquiles are made in a skillet for easy cleanup
● Chopped & Layered Taco Salad is one of my kids’ favorite recipes
What Mexican recipes do you love preparing at home?
Quick Mexican Rice Recipe
You won't believe that this quick Mexican rice recipe takes only 10 minutes. An authentic Mexican rice recipe for burritos or tacos that uses instant rice.
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
Instructions
- 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 the heat to medium-high and bring to boil.
- Add instant 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 it back on the stove and cook Mexican rice over medium heat, stirring constantly.
Nutrition Information:
Yield:
8Serving Size:
1/2 cupAmount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 518mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 10g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published December 16, 2014. Updated with new pictures and information.
My mother taught me to make her Mexican rice just like this recipe. There was only 1 variation. When you add the tomato sauce, she would also take 1 small can of whole tomatoes and drain the juice and cut the tomatoes up in very small pieces. Gives it a little more texture but taste exactly the same. This is my favorite recipe of all!
I like your mom’s variation! I’ve also tried using salsa on the suggestion of some of my readers when I was short on tomato sauce and that works very well in this Mexican Rice recipe.
This recipe turned out perfectly!~ I didn’t have cumin so I used paprika. Also used vegetable broth. We loved it in our burritos and look forward to having it for lunch tomorrow with some veggies.
I love the substitution of paprika instead of cumin. Using veggie broth is always a good choice in this quick Mexican rice recipe, especially if you’re vegetarian or vegan.
This recipe was quick and easy!! And oh so delicious!! I had some over-ripe tomatoes so I crushed them with my Ninja- no waste! Measured out just like your recipe & my rice was perfect!! Thank you soooo much! I will be making this again & looking at your other recipes!!
Just made this for a large gathering. I doubled the recipe and it came out perfect!! Delicious and easy!
So glad you liked my quick Mexican rice recipe. I often double or triple the recipe for parties and place it in a crockpot (after cooking) to keep it warm.
Wow! This quick Mexican rice recipe was delicious, easy and so quick to make. It was a hit with my family and I’ll definitely make it again!
I am half Mexican. I learned how to make Mexican rice the old way…with x-long grain white rice. Browning the rice then adding the spices and tomato sauce and water. Boiling first then simmer until rice is done. Whew! It took forever to make. LOVE, LOVE, LOVE your instant rice recipe! My family loves it, too
Thanks for the lovely compliment! I’m so glad you like my quick Mexican rice recipe! Making it with instant rice is such a time saver.
My 3 year old granddaughter’s Absolute Favorite Spanish Rice! Thank You for Sharing. I Appreciate You.
So glad your granddaughter loves this Spanish rice recipe. I make this instant Mexican recipe at least once a month. So good!
Followed recipe exactly and it came out super wet. Tried stirring constantly over medium heat and it turned into a ball of sticky mess. Flavor was good, though.
Sorry, it didn’t come out. All I can think is that you didn’t add enough rice, added too much broth or tomato sauce, or didn’t bring the instant rice up to boil initially. Stirring it constantly while heating it probably didn’t help.
I searched and found this recipe last year when I wanted to make Mexican rice but had run out of regular white rice.
It is a hit! I follow the recipe exactly except for the cooking time for the rice at the end. After I bring to a boil and put the lid on, I cook for 5 more minutes on a simmer. I stir and replace the lid and simmer 5 more minutes. That makes the rice a little softer and for us it’s perfect! Thank you so much!
Thanks for the great Quick Mexican Rice tips, Bethany!
I’m surprised this recipe has such great reviews. I actually measured everything, but I had to add extra water (a few times, 1/4c at a time) and cook it longer because my rice was still crunchy. It was inconvenient because everything else for my meal was already done. The flavors were pretty good, a little bland. When the rice was sufficiently soft enough, I tasted i and added Adobe seasoning, extra cilantro and chili powder, then I served it w lime and sour cream.
Since you had to add so much extra water, I’m guessing you used regular rice and not instant rice. This is probably why you didn’t have good results and the Quick Mexican Rice Recipe turned out bland. (Washed out with all that extra water!) I just made it this weekend and it was super flavorful.
Made this to serve with fish tacos. Oh my it was absolutely delicious!! Bookmarking this one. Thank you!
Please do not stir the rice around when it’s cooked it turns out to sticky leave it alone once it’s cooked.
If the Easy Mexican Rice is too wet after cooking, you can place it back on the stove and cook it over medium heat, stirring constantly. If you don’t stir it, the bottom of the rice will burn.
Thank you for this recipe! I have tried many Mexican rice recipes that never seem to come out the way I expected! This recipe did NOT disappoint anyone! I sautéed a diced onion and added a can of diced green chiles in with the spices in the first step. Followed the rest of the recipe as written , it was so delicious! Thank you again!
Glad you liked the recipe for easy Mexican rice!
This is DEEEELICIOUS! Texture, flavor, ALL of it. Followed recipe exactly, except used 3 tsp reduced sodium taco seasoning mix instead of spooning out cumin, etc. Will be making this again & again! Couldn’t be more easy!
I like your idea of using reduced-sodium taco seasoning mix in my Quick Mexican Rice Recipe!
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!
Can i use beans and tomato soup
You can add cooked beans to the Quice Mexican Rice after it’s done. (Preheat the beans in the microwave so they’re already warm.) I wouldn’t use tomato soup instead of tomato sauce. It won’t taste the same.
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!