Go Back
+ servings
Print Recipe
4.34 from 15 votes

Mexican Rice

Recipe from Two Peas and Their Pod

The BEST Mexican rice recipe and it's easy to make at home! Serve this easy Mexican rice with your favorite Mexican dishes!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Mexican Rice
Servings: 6
Calories: 297kcal


  • 2 cups long grain white rice
  • 1 28 oz can whole peeled tomatoes
  • 1 medium yellow onion peeled and roughly chopped
  • 1 large jalapeño seeds removed and chopped
  • 2 cups vegetable broth can use chicken broth
  • 4 cloves garlic minced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil canola oil, or olive oil
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped cilantro
  • 1 large tomato seeds removed and diced


  • Place the rice in a fine mesh strainer and rinse well. Spread the rice on a sheet pan lined with paper towels. Pat the rice with paper towels to help it dry faster. Let it sit while you prepare the sauce.
  • In a blender or food processor blend the tomatoes, onion, and jalapeño until smooth. Measure 2 cups of the tomato sauce and reserve the remaining sauce for another time. We freeze the leftover sauce so we have it on hand to make Mexican rice anytime.
  • Pour 2 cups of the tomato sauce in a large skillet and add the broth, garlic, salt, cumin, chili powder, and cayenne pepper. Bring the sauce to a boil and then turn to low and simmer for 15 minutes while you prepare the rice.
  • In a large nonstick skillet, heat the oil over medium high heat. Add the rice to the pan and toast, stirring constantly for 10 minutes or until the rice is golden brown and toasted.
  • Add the tomato sauce to the large skillet with the rice and stir to combine. Bring to a boil. Cover and reduce heat to low. Cook until rice is tender, about 20 minutes. Don't lift the lid to stir, just let the rice cook and absorb all of the tomato sauce.
  • Let the rice sit for 5 minutes. Add the lime juice and fluff the rice with a fork. Stir in the cilantro and diced tomatoes. Serve warm.


Calories: 297kcal | Carbohydrates: 56g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Sodium: 1001mg | Potassium: 283mg | Fiber: 2g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 12.9mg | Calcium: 48mg | Iron: 1.4mg