If you love homemade Mexican food, a good Mexican rice recipe is a must. Often called Spanish rice or arroz rojo, this classic dish features long-grain rice simmered in a tomato and spice-infused broth, giving it that signature reddish-orange color. My take on it has become a family favorite—my kids swear it’s just as delicious as the rice from our favorite local Mexican spot!
What You’ll Need To Make Mexican Rice
- Onion, Jalapeño Pepper, and Garlic: These aromatics add depth and a touch of heat. For a milder rice, remove the seeds and ribs from the jalapeño; if you want more heat, save the seeds and add them in at the end to taste. Pro Tip: Wash your hands right after handling jalapeños—and avoid touching your eyes!
- Tomato Paste: Adds a concentrated tomato flavor and rich color, essential for that signature Mexican rice taste.
- Rice: White long grain rice is preferred because it cooks up fluffier and less sticky than shorter grains, ensuring each grain remains distinct and absorbs the flavorful broth without becoming mushy.
- Chicken Broth: Used instead of water to cook the rice, it enriches the dish with more flavor.
- Chili Powder and Cumin: These spices are key for adding the warm, smoky notes characteristic of Mexican cuisine.
- Frozen Peas: Add a pop of sweetness and color.
- Cilantro: Brings freshness and a bright note to finish the dish. Feel free to leave it out if you’re not a fan.
- Fresh Lime Juice: A splash brightens up all the flavors.
Step-by-Step Instructions
Start by heating some olive oil in a large pot, then toss in the minced jalapeño and chopped onion. Let them cook until soft and fragrant, about 5 minutes.
Stir in the rice, tomato paste, and garlic, and cook for 2 to 3 minutes, stirring often. This step toasts the rice, giving it a deeper, nuttier flavor.
Next add the salt and spices to the rice.
Then add the chicken broth.
Cover the pot and let it simmer for about 20 minutes, until the rice is tender. Then, stir in the peas, cilantro, and a squeeze of fresh lime juice for a pop of color and flavor.
Fluff the rice with a fork to mix everything together, then serve with lime wedges on the side. Leftovers? Mexican rice stays fresh in the fridge for up to 5 days or can be frozen for up to 3 months.
Mexican Rice
Serves 6 Total Time: 30 Minutes- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 large jalapeño pepper, stemmed, seeded, and minced
- 2 large cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups white long grain rice
- 3 1/3 cups low-sodium chicken broth (see note)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cup frozen peas, defrosted
- 1/4 cup finely chopped cilantro
- 2 teaspoons fresh lime juice
Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
Add the chicken broth, salt, pepper, chili powder, and cumin; turn the heat up and bring to a boil.
Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
Add the peas, cilantro, and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to “dry out” and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper, and lime if necessary.
Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.
