• Join the Club!
  • About
    • Media
    • Privacy Policy
    • Disclosure
    • Contact Me
  • Subscribe
  • BLOG
  • MEMBERS ONLY
    • Login
    • Club Homepage
    • GCE Meal Plans
    • Digital Meal Planner
    • Club Resource Library
    • Downloads
    • Live Club Events
  • Purchases
  • SHOP
    • Cookbooks
    • Planner
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Good Cheap Eats

eat well on a budget with easy recipes from Jessica Fisher

Find a Recipe
  • Budget Recipes
    • Appetizers
    • Baked Goods
      • Yeast Breads and Rolls
      • Muffins and Quick Breads
      • Scones and Biscuits
    • Breakfast
    • Dessert
    • Lunches
    • Main Dishes +
      • Beef
      • Bowl Meals
      • Meatless
      • Pasta
      • Pizza
      • Pork
      • Poultry +
        • Chicken
        • Ground Turkey
        • Turkey
      • Sausage
      • Seafood
    • Salads
    • Slow Cooker
  • Money-Saving Tips
    • Take the Pantry Challenge
  • Affordable Meal Planning
  • Show Search
Hide Search

Enjoy Homemade Mexican Rice – Just as Good as the Restaurant!

Jessica Fisher · August 14, 2019 · 57 Comments

Jump to Recipe Print Recipe

Mexican rice is a delicious and easy side dish to accompany tacos, fill burritos, or otherwise enhance your Mexican style meal. This dish is perfect for a quick and easy dinner!

dinner of chicken and mexican rice

At a Mexican restaurant, the side of rice and beans is pretty standard, right?

And when you’re there, it might not seem like such a big deal, what with the frosty margarita, the sizzling fajitas, and the salsa picante.

But when you get home…?

When you get home and want to make Mexican food yourself, well, the rice matters. It matters big time.

How many times have you wondered how they make that rice? Or rather how you can make that rice yourself at home?

Well, you can stop wondering. Today I’m sharing my go-to recipe for Mexican rice, taught to me many moons ago by my college friend Elva. My roommate Laura didn’t have the patience to teach me, but Elva, Elva stuck it out.

So, today I’m passing on the secret.

cooked Mexican rice in a bowl

You see, Mexican food is a cuisine near and dear to my heart. Growing up in Southern California, my family loved, loved, LOVED to visit Downtown Los Angeles and the historic Olvera Street. It was by far a favorite family pastime. 

The original neighborhood, like the first street of the City of Angels, Olvera Street features some of the best eating I’ve had in my life. The corner restaurant, La Luz del Dia is my favorite. And I knew how to order starting at a very young age.

Carnitas Tostada, por favor — y dos tacos de carnitas. And a 7-Up.

Such a creature of habit, I ordered the same. thing. every. time. And over the years have recreated my favorite Olvera Street dishes at home: Pork Carnitas Tacos, Carnitas Tostadas, and Homemade Corn Tortillas.

It’s been years since I visited Olvera Street, but now it almost doesn’t matter. Since there are so many Mexican Dinner Recipes I can make at home. While dining out on a budget is totally doable, sometimes it’s just nice to eat at home.

Mexican Rice is one of them. This Mexican Rice is very versatile; it’s great as a side dish, but can also make a frugal, meatless main dish, like beans and rice.

This is an easy rice pilaf that will astonish you at its simplicity. Promise.

ingredients for mexican rice

Is there a difference between Spanish rice and Mexican rice?

Traditional Spanish rice is more along the lines of what you’d find in paella. It’s a pilaf cooked with similar basics like rice and tomatoes, but Spanish rice will contain saffron, whereas Mexican rice does not.

What can I eat with Mexican rice?

Mexican rice is great as a side dish alongside grilled meats, tacos, and fajitas. It also serves as a great burrito filling or a base for burrito bowls.

Can I make Mexican rice with brown rice?

You can prepare this recipe with brown rice but the final product will have a much softer, mushier, texture. If you want to use the whole grain, be sure to increase your cooking time to 40 to 45 minutes instead of the recommended 15 to 20.

Can I make Mexican rice in a pressure cooker?

Yes! Using the pressure cooker to prepare this rice is a nice way to free up more room on the stove. See the recipe notes below for full instructions.

How do you make Mexican rice?

This Mexican rice recipe is the simplest version you can make, using only six ingredients. Feel free to embellish it by adding chopped onion and spices such as lemon pepper or cumin.

rice in a skillet with spoon

Heat some oil in a pan with a lid. Once it is shimmering, add the rice, and cook, stirring until the rice has turned white and even a bit brown in spots. 

(If you wanted to add chopped onion, now would be the time to do so.)

This process may take some time, so be patient. I remember Elva telling me I had to wait longer, so you probably will too.

It should look like this:

sautéed and browned rice

Once the rice is whitish-brown, add the tomato sauce. It may splatter a bit when you pour it in, so be careful.

tomato sauce added to rice

Stir the tomato sauce around in the rice quickly and then add the chicken broth or stock.

If you wanted to add cumin, now would be the time to do so.

adding broth to the rice in the pan

You’ll likely produce steam and hissing when you do this, so just be careful not to burn yourself.

You don’t want to release too much starch in the rice, so don’t stir too much, just enough to combine the rice, tomato sauce, and chicken broth well.

simmering rice and broth in pan

Allow this mixture to come to a regular simmer. Once it is bubbling well, cover it with the lid, and reduce the heat to low. 

Set the timer for 15 minutes and allow the rice to cook. While it’s simmering, the rice will absorb all or most of the liquid. You may need to cook it as long as 20 minutes to get to this point.

When the rice appears “dry”, it’s done. Fun fact: Mexican rice is called sopa seca in Spanish: dry soup.

cooked rice in pan

Fluff the rice with a fork and mix in any tomato sauce that may have risen to the top. Season the rice to taste with salt and pepper.

fluffed mexican rice

The rice is ready to serve. It is good in the refrigerator for up to 4 days, making it a great meal prep base for packing lunches.

How I make this cheap:

Here are some of the strategies I use to make this recipe more economical:

  • Buy in bulk. I know that Costco is the best place to buy ingredients in bulk, like brown rice or chicken stock, when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where. If you don’t think you’ll eat through a ten pound bag of rice too quickly, split the purchase with a friend or store the extra in the freezer to extend its shelf life. Yes shopping at Costco can save you money, if done right. 
  • Make my own stock. Homemade chicken stock is so easy to make and practically free if you’re already roasting a chicken or buying rotisserie chickens. Extract all the flavor from the bones before you toss them.

Tools I use to make this recipe easy:

Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

  • plastic cutting boards – I have blue boards for veggies and white boards for meat.
  • Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
  • 5-quart pot with lid – I have this one. It’s perfect for cooking chili or a big pot of rice.
  • pressure cooker – instead of cooking on the stovetop, you can make Mexican rice in the pressure cooker. See recipe notes below.

cooked Mexican rice in pan

After you’ve prepared the recipe, would you do me a favor? I’d really appreciate it if you came back and left a starred review. Thanks in advance for your feedback!

If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
cooked Mexican rice in a bowl
Print Recipe Add to Collection Go to Collections
4.89 from 9 votes

Mexican Rice

Mexican rice is a delicious and easy side dish to accompany tacos, fill burritos, or otherwise enhance your Mexican style meal.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: American, Mexican
Keyword: beans and rice, cooked rice, mexican, mexican dishes, Mexican rice, mexican side dish, rice, rice pilaf
Servings: 8
Calories: 213kcal
Author: Jessica Fisher

Ingredients

  • 2 tbsp neutral oil
  • 2 cup long grain white rice uncooked
  • 8 oz tomato sauce
  • 4 cup chicken stock
  • salt
  • black pepper
US Customary - Metric

Instructions

To prepare the rice in a pan on the stove top:

  • In a large sauté pan with a lid, heat the oil over medium heat. Add the rice and cook, stirring, until rice turns white and very lightly brown. Remove from heat and stir in tomato sauce. Be careful of splatters. Stir well. Stir in chicken broth and return to heat. Bring to bubbling.
  • Cover and reduce heat to low. Cook for 15 minutes or until almost all liquid is absorbed. Remove lid and fluff with a fork.
  • Continue to cook on low for about five minutes to remove any extra liquid. Season to taste with salt and pepper and serve.

To prepare this recipe in the electric pressure cooker:

  • Heat the oil in the pot on sauté. Add the rice and continue cooking, stirring, until the rice turns white and very lightly brown.
  • Stir in the tomato sauce and only 1 1/2 cups chicken broth. Stir gently to combine.
  • Cover and secure the lid. Turn the pressure valve on. Hit the manual button and cook for 4 minutes.
  • When the timer beeps, allow the rice to rest for 10 minutes before releasing the pressure valve. Once all the pressure has escaped, remove the lid and fluff the rice with a fork.

Notes

Notes: Store cooked rice in a covered container in the refrigerator for up to four days. 
If preparing Mexican rice with long grain brown rice, increase the cooking time to 40 to 45 minutes. 

Nutrition

Calories: 213kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 593mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg

A dish is filled with Spanish rice

Filed Under: Recipe, Rice, Side Dishes Tagged With: meal prep

Reader Interactions

Comments

  1. Anonymous says

    April 30, 2009 at

    For the Mexican Rice, do you use “minute” rice or the longer cooking rice? The minute rice is probably not as frugal, but CAN you use it?

    Thanks!

    Reply
    • Esther says

      May 17, 2020 at

      I have used minute rice in the past when I was pressed for time. But I didn’t cook it in the pan like this recipe calls for. I cooked the instant rice following the instructions on the box and then added some salsa from a jar. That was the fastest Mexican rice I ever made! LOL

      Reply
  2. Liz@HoosierHomemade says

    April 30, 2009 at

    Thanks for hosting! The rice looks great!
    ~Liz

    Reply
  3. Lynn says

    April 30, 2009 at

    I make mexican rice very much like this. But I put some seasoning in mine like cumin. I think the trick is frying the rice.

    Reply
  4. Karen says

    April 30, 2009 at

    Your rice recipe looks simple and delicious. Thanks for sharing it.

    Reply
  5. Gina K says

    April 30, 2009 at

    I goofed! I put just my name in the widget above for the recipe swap, and forgot to add the recipe name…I tried to delete it and redo it but don’t know how to. Please delete the Gina Koston link and leave the second one I put in that has the Mexican Breakfast Casserole recipe title in it. Thanks so much and sorry for the goof!

    Reply
  6. Megan says

    April 30, 2009 at

    It’s great to have a simple yet delicious side dish like this for all those heavy mexican dishes! Thanks for hosting the exchange.

    Reply
  7. Charissa says

    April 30, 2009 at

    This is the first time I have read your blog & I LOVE your Ultimate Recipe Swap! Great idea 🙂

    Reply
  8. Amy @ Finer Things says

    May 1, 2009 at

    I didn’t add one this time, but Mexican is a fave here. Can’t wait to check out some of these recipes!

    Reply
  9. Marshall says

    June 27, 2009 at

    Hi,

    We have just added your latest post "Life as Mom: Ultimate Recipe Swap: Mexican Food" to our Food Directory . You can check the inclusion of the post here . We are delighted to invite you to submit all your future posts to the directory for getting a huge base of visitors to your website and gaining a valuable backlink to your site.

    Warm Regards

    foodnrecipes.info Team

    http://www.foodnrecipes.info

    Reply
  10. JULIE says

    December 7, 2009 at

    My Mexican rice (which my husband who normally hates rice absolutely loves) is made like this: Saute 1 cup parboiled rice and some chopped onion (usually 1/2 onion) in some oil till the rice is somewhat browned and the onions are translucent. Then stir in one can of Rotel, one cup water, and half a package of taco seasoning. Cook for about 20 minutes, stirring occasionally until most of the liquid is absorbed. You can have it just like that, but what we usually do is grill a couple chicken breast tenderloins on the George Foreman, chop them into small cubes, and add to the rice mixture as it cooks…then pour a little italian dressing over it right before eating it…YUMMY!!

    Reply
  11. lindsey says

    April 21, 2010 at

    Whew! That was close. I had been browsing your site so intensely that I didn’t realize that my laptop battery was about to die. I almost lost your site…which I love!
    My husband and I have been debt free for 3 years now (oh man, it feels gooooooooood!) and with recent prices at the grocery store going back into an upswing, we’ve had to tighten the budget’s belt a bit. Beans and rice sounds like the perfect answer. You’ve really inspired me with frugal meals, and I’ve started to look into Once A Month cooking too.
    Thanks for such a fabulous blog! I will be back often.

    Reply
  12. Serenity says

    May 18, 2010 at

    Does this anyone know if this recipe works with brown rice?

    Reply
    • Jessica Fisher says

      May 20, 2010 at

      @Serenity, I’ve done it with brown rice. It takes longer to cook and has a slightly different flavor. But, it’s still good.

      Reply
      • Serenity says

        May 20, 2010 at

        @Jessica Fisher, Thanks! I’ll be trying it tonight! 🙂

        Reply
  13. Gail says

    May 30, 2010 at

    sounds great – I would only make one change. I would use salsa instead of the tomato sauce.

    Reply
  14. Sarah G says

    June 19, 2010 at

    I just made the Mexican Rice last night and it was fabulous! I am so excited b/c making from scratch (using a very easy recipe) is going to save me lots of money over buying the Uncle Ben’s ready to go Spanish Rice…plus, I know exactly what’s in my rice! Thank you so much for sharing – like one poster mentioned, I added chopped onions to mine, and will try it with salsa and corn next time – gotta sneak in those vegetables whenever I can! Thanks again for sharing!

    Reply
    • Jessica Fisher says

      June 20, 2010 at

      Glad you liked it, Sarah!

      Reply
  15. Katie says

    April 11, 2011 at

    I came across this recipe over a year ago, and it has NEVER FAILED ME! For the rehearsal dinner before our wedding, my husband and I cooked a meal for everyone that included this rice, and we got rave reviews! Thank you for sharing this amazingly simple dish!

    Reply
    • Jessica Fisher says

      April 12, 2011 at

      Wow! Rehearsal dinner? I’m honored. So glad that it has been successful for you!

      Reply
  16. Danielle says

    September 26, 2011 at

    I have tried this recipe many times. I love this recipe and so does my family, but I continue to get crunchy rice instead of soft, cooked rice. What am I doing wrong?

    Reply
    • Jessica Fisher says

      September 26, 2011 at

      I’ve had that happen before, usu when I’m not patient enough to cook it the entire time, or if there isn’t enough liquid.

      Reply
      • Danielle says

        October 6, 2011 at

        I figured it out! My lid wasn’t sealed tight enough (it’s from another pan)-so I put foil between my lid and pan. And I got that yummy rice you talked about! Yeah! Not a rice-cooker-failure after all. 🙂 about to surprise the fam at dinner

        Reply
        • Jessica Fisher says

          October 6, 2011 at

          Yeah!

          Reply
  17. chris says

    December 18, 2011 at

    made the rice today..had the slow cooker pinto beans cooked from yesterday. what a great make ahead meal! had a good amount of ‘liguid’ with the beans and so i drained that out and plan to use IT for something else. mashed the beans alittle and fried them up before serving with shredded cheese on top and green tabasco sauce. topped the rice with sour cream and green tabasco. very good! anyone have any ideas for what to do with the leftover ‘liguid’ from the beans? has a nice flavor to it..must be good for SOMETHING! thanks!

    Reply
    • Jessica Fisher says

      December 18, 2011 at

      I would imagine good for soup. Thanks for your feedback! So glad you enjoyed it.

      Reply
  18. Kristen says

    January 3, 2012 at

    Oh my cow. This was FANTASTIC! I just made it tonight along with your Pintos and tostadas and my whole family raved. This is definitely in our rotation now! Thank you!!

    Reply
    • Jessica Fisher says

      January 3, 2012 at

      So glad you liked it!

      Reply
      • Tonya Pennington says

        March 4, 2017 at

        Jessica,
        Is that chopped green onions on top of yours
        Thanks, Tonya

        Reply
        • Jessica Fisher says

          March 4, 2017 at

          No, chopped fresh cilantro. But, chopped green onion is a nice addition as well.

          Reply
  19. Ellen says

    June 28, 2012 at

    This was an awesome dinner! I made this rice with your pintos that I’d cooked in the slow cooker yesterday. I added generous amounts of cumin, chili powder, garlic and onion powder, etc. to it because that’s how we like it. Sooooo much better than those Knorr rice packets I was using. This is fine eating, I tell ya! You’re my dinner hero, as usual!

    Reply
    • Jessica Fisher says

      June 28, 2012 at

      Ha! So glad you like it!

      Reply
  20. Claire says

    December 10, 2012 at

    I made this months ago and let the race burn in the oil. Ruined it! I gave up trying to make it until yesterday. I made it correctly & watched it so I wouldn’t burn it. It turned our fabulous! We all loved it! Hubby & all 5 boys! My daughter is 3 & picky. LOL. I will be making this simple dish many times to come.

    Reply
  21. Katie says

    May 30, 2014 at

    Jessica (and others who’ve made this), do you rinse the rice before cooking it? I just made this to go with your bean recipe (which I made with black beans – it tastes great!), but the rice turned out really gloppy, and I wonder if it’s the extra starch. I used plain ol’ long grain white rice. One difference, that could have made a difference, is that I used a low, wide pot instead of a saute pan. My saute pan doesn’t have a lid; the pot did.

    Reply
    • Jessica Fisher says

      May 30, 2014 at

      I don’t rinse the rice. I’ve found that when I did, it made it gloppy. Did you saute the rice in oil until it was started to brown lightly? That usually helps it not be sticky. (I use a low wide pan with a lid, so I think that part was fine.)

      Reply
  22. Fiona says

    July 11, 2014 at

    This looks like a great recipe, one small catch, my husband is allergic to tomatoes, any suggestions for a possible substitute? Would apple sauce or puréed carrots work? Absolutely loving the website, it’s given me loads of ideas for dinners and make ahead tips, cheers!

    Reply
    • Jessica Fisher says

      July 11, 2014 at

      I would probably use chicken broth instead.

      Reply
      • Fiona says

        July 12, 2014 at

        Fab, I’ll give that a go 🙂

        Reply
  23. Melissa says

    July 17, 2014 at

    Hi!
    This recipe looks great 🙂 Could you please tell me what is in the tomato sauce? I’m in Australia – what we call tomato sauce Americans call ketchup. So I’m not sure what I should use.
    Thanks!

    Reply
    • Jessica Fisher says

      July 17, 2014 at

      Definitely a good question. It’s more like a tomato purée that’s been thinned down a bit. Nothing much added except maybe salt, pepper.

      Reply
  24. Maria Pimentel says

    December 9, 2014 at

    Can this be frozen or will it have a weird texture?

    Reply
    • Jessica Fisher says

      December 9, 2014 at

      I have never tried. We usually eat leftovers the next day — if there are any. But, I’ve had readers say it freezes fine.

      Reply
  25. Marci says

    July 24, 2016 at

    Just made this, finished it off in the oven instead of on the stove. added onions and cilantro. Yummy- thank you!

    Reply
    • Jessica Fisher says

      September 23, 2016 at

      Glad you enjoyed it!

      Reply
  26. TSandy says

    August 28, 2016 at

    Jessica I make something similar. Next time substitute the cup of tomato sauce with a cup of salsa. Yum! It’s even good cold. I do the same thing. Use leftovers in burritos etc.

    Reply
    • Jessica Fisher says

      September 10, 2016 at

      Sounds yummy!

      Reply
  27. Marge Fox says

    September 1, 2016 at

    This looks so good and so easy I can’t wait to try it. Is there a way to share this on FB?

    Reply
    • Jessica Fisher says

      September 2, 2016 at

      You can simply copy and paste this link onto your wall: http://lifeasmom.com/ultimate-recipe-swap-mexican-food/

      Thanks for sharing!

      Reply
  28. Leigh says

    December 20, 2016 at

    We were fortunate to receive some homemade tamales from a dear friend, and the rice recipiyou shared is cooking as I write, so looking forward to the lunch we are going to have. Thank you so much!

    Reply
    • Jessica Fisher says

      December 20, 2016 at

      Yummy! What a great friend!

      Reply
  29. Alisha says

    December 22, 2016 at

    I use your yellow rice recipe with taco seasoning (both from your cookbook) for my Mexican rice. So good!

    Reply
    • Jessica Fisher says

      December 22, 2016 at

      Glad you enjoy them!

      Reply
  30. Mary P says

    August 15, 2019 at

    Is the amount of liquid in the pressure cooker version correct? Seems way off for 2 cups of rice.

    Reply
    • Jessica Fisher says

      August 15, 2019 at

      When I make plain rice in the pressure cooker I use a 1 to 1 ratio, for example, 2 cups of rice and 2 cups of water. Accounting for the 1 cup of tomato sauce and the 1 1/2 cups of broth for this recipe, it’s actually on the “more than needed” side.

      Reply
  31. Harriet says

    October 30, 2019 at

    I love flavoured rice, never made it with tomato. I think I will be cooking Mexican these weekend.

    Reply
  32. Janelle says

    May 21, 2020 at

    5 stars
    So yummy! This is now our go to Mexican rice recipe! Thanks so much!

    Reply
    • Jessica Fisher says

      May 22, 2020 at

      Woohoo! Glad to hear you found success!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HI! I’M JESSICA.

Jessica preparing food in a kitchen

I believe anyone can prepare delicious meals -- no matter their budget. Click here to learn more.

SAVE MONEY ON GROCERIES

2021 Grocery Savings Challenges

Ralphs receipt with groceries in a flatlay

How to Audit Your Grocery Spending

flatlay of groceries cookbook and money with coins and bills

Save Money on Groceries Right Now with These Simple Tricks

good cheap eats grocery bag on lounge chair in maui

The System I Used to Save Money on Groceries & Pay Off Debt

flatlay of groceries on table

How to Create Your Own Grocery Staples Checklist

LET’S CONNECT

HUNGRY FOR MORE?

big pot of marinara sauce on red striped cloth
white sauce in pot with whisk
woman holding carton of talent in store

Footer

Disclaimer/Disclosure

Please note that the advertisements posted here do not necessarily represent Jessica Fisher’s views and opinions.

Also be advised that some of these advertising partners may use cookies and web beacons on our site (when you click through). You should consult the respective privacy policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices.

To better serve my readers, I have implemented Google Analytics cookies in order to better know visitor demographics. For opt outs, go here.

For more specific details on my disclaimers/disclosures, go here.

Head here to view our complete privacy policy.

Tags

30-minute meals appliances baking basics buttermilk Cakes casserole cheddar chocolate christmas cooked chicken cooking for one or two dairy-free DIY Convenience easy meals efficient kitchen enchiladas Food processor GCE basics gluten-free grains granola grilled grocery savings challenges holiday Holiday Food instant pot leftovers meal planning 101 mother's day no cook packable pantry pantry staples pressure cooker product quick dinner ideas real food products save money on groceries shop thanksgiving time-saving tips updated Veggies Most whole 30

Copyright © 2021 · Daily Dish Pro on Genesis Framework · WordPress · Log in