The next time you want a simple, flavorful side for tacos, enchiladas, tamales, burritos, or nachos, try this Easy Mexican Rice Recipe. With basic pantry ingredients and minimal hands-on time, this red rice is perfect for weeknight dinners, meal prep, or serving alongside a Mexican-inspired feast.
Easy Mexican Rice Recipe
This easy Mexican rice, often called red rice, delivers classic flavor with minimal fuss. The method to toast the rice, finish it with tomato sauce and spices, then let it rest covered produces fluffy grains infused with a warm, smoky-spiced tomato base. It pairs beautifully with grilled meats, enchiladas, beans, or simply a bowl of seasoned vegetables.
Use this rice as a side for chicken burrito bowls, steak fajitas, tortilla soup, shrimp or chicken tacos, carne asada, or chile verde. In Mexican home cooking, red rice is commonly served alongside mole, refried beans, grilled chicken, picadillo, and many other traditional dishes.
For variety, you can fold in cooked peas, corn, or carrots at the end, or serve it topped with chopped cilantro and a squeeze of lime.
Why You’ll Love This Dish
- Ready in about 25 minutes from start to finish.
- Adjustable spice level—control the heat to suit your tastes.
- Great for making ahead and reheating for easy meals all week.
- Uses common pantry ingredients you likely already have on hand.
Recipe Shopping List
You probably have most of these items already. Exact amounts are listed in the recipe card below.
- Avocado oil (or another neutral oil)
- Long grain white rice
- Onion
- Garlic
- Tomato sauce
- Cumin
- Paprika
- Onion powder
- Cayenne pepper (optional)
- Salt
How To Make This Recipe (Overview)
Here is a quick overview of the technique. Follow the full recipe card below while you cook.
- Toast: Heat oil in a wide skillet, then toast the rice with diced onion until the rice turns golden—this adds nutty flavor and keeps grains separate.
- Flavor: Add garlic briefly, then stir in tomato sauce and let it simmer for a minute to deepen flavor.
- Simmer: Add hot water (or broth) and the spices, reduce to low, cover tightly, and cook without lifting the lid until the liquid is absorbed.
- Rest: After removing from heat, keep the pan covered and let the rice steam off-heat for about 10 minutes for perfectly tender grains.
- Finish: Fluff with a fork and serve warm.
Recipe FAQ
Yes. Cooked Mexican rice stores well in the refrigerator for 4–5 days. Cool it quickly, store in a covered container, and reheat thoroughly when ready to serve. The flavors often deepen after resting, making leftovers especially tasty.
Store leftovers in an airtight container in the fridge. Reheat in the microwave with a splash of water and cover briefly to create steam, or reheat gently in a skillet with a bit of oil or water.
Use chicken broth instead of water for extra richness. Swap tomato sauce for a jarred salsa or a tomato-chile sauce for more flavor and heat. Add diced jalapeño during simmering for extra spice, or fold in peas, corn, or carrots after cooking for a heartier side. Omit cayenne if you prefer no heat.
Absolutely. Try stirring in fresh cilantro and lime before serving, or top with chopped green onions and a squeeze of lime for brightness. You can also add cooked chicken or shrimp to turn the rice into a main dish.
Serve This With
- Blackstone Mexican Pizzas
- Smoked Chicken Burrito Bowl
- Easy Carne Asada
- Smoked Quesabirria Tacos
- Smoked Pulled Pork Enchiladas
- Blackened Fish Tacos
- Homemade Guacamole or Smoked Salsa
Easy Mexican Rice
This straightforward Mexican rice is a reliable side for Taco Tuesday and everyday meals alike—crisply toasted rice, tomato notes, and warm spices make it a crowd-pleaser.
Ingredients
- 2 tablespoons avocado oil
- 2 cups long grain white rice
- ½ cup minced onion
- 1 clove garlic, minced
- 8 ounces tomato sauce
- 3 cups hot water or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper (optional)
- Salt, to taste
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Add the white rice and minced onion; cook, stirring occasionally, until the rice is toasted and golden brown.
- Add the garlic and cook about 30 seconds until fragrant. Reduce heat to low.
- Stir in the tomato sauce and let it simmer for about one minute. Carefully add the hot water or broth, then add cumin, paprika, onion powder, cayenne (if using), and salt. Stir to combine.
- Cover the skillet and simmer gently over low heat for 20 minutes. Do not lift the lid while cooking. When you notice small pits or bubbles forming on the rice surface and liquid is absorbed, remove from heat.
- Keep the pan covered and let the rice rest 10 more minutes off the heat. Fluff with a fork before serving.
Nutrition Information (per serving)
Calories: 131 • Total Fat: 5g • Saturated Fat: 1g • Sodium: 297mg • Carbohydrates: 20g • Fiber: 1g • Protein: 2g
Nutrition data is an estimate.