Easy Mexican Rice


I’m completely in love with this Easy Mexican Rice recipe.

It’s quickly become my husband’s hands-down favorite Mexican Rice ever. EVER.

And… I’m going to have to agree with him.

Easy Mexican Rice

A few years back (before I decided to become a food blogger; aka- when I didn’t know much about cooking), I had family over for Christmas Eve dinner. It’s tradition in my house to have Mexican food for Christmas Eve, so I planned accordingly… which meant I called up the closest Mexican restaurant and ordered a giant size container or rice and beans.

Since then, I have learned to master some of my favorite dishes and this Easy Mexican Rice is my latest conquest.

This Mexican Rice is so easy to make, and so extremely flavorful with little hints of garlic and cumin in every bite.

Did I mention how easy it is?

You’ll shock yourself at how quickly you can transform a cup of dry white rice into the perfect accompaniment to your Mexican meal.

Easy Mexican Rice

Make it.

Grab a fork and dig in.

Easy Mexican Rice
Prep time
Cook time
Total time
Serves: serves 4
  • ½ onion - diced
  • 2 tsp olive oil
  • 1 cup (medium or long grain) uncooked white rice
  • 1 tsp garlic salt (or ½ tsp garlic powder + ½ tsp salt)
  • ½ tsp cumin
  • 14 oz can Mexican Diced Tomatoes (diced tomatoes with green chiles and lime juice)
  • 1½ cups Chicken broth
  1. Heat the olive oil over medium-high heat in a large skillet (needs to have a fitting lid). Add the onion and sauté for 2-3 minutes until just tender.
  2. Add the rice and stir, letting the rice toast slightly until it becomes a light brown. While it's toasting add the garlic salt and cumin and keep stirring.
  3. Add the can of Mexican diced tomatoes (including the juices) and the chicken broth, stir and bring mixture to a boil.
  4. Reduce heat to low, cover and let simmer for about 20 minutes.
  5. Fluff with fork, and enjoy!
Notes from Shawn:
recipe adapted from AllRecipes


  1. Love this!! To me, there is nothing better than Mexican food and its incredible flavors! I love a flavorful and quick mexi-rice dish. this looks yum!! And so does that burrito thing with the guac on top! I feel chips and guac and rice could be a complete dinner for me. Easy. :)

    • Thanks Dana, and you’ll be seeing that burrito on the blog next week! So tasty!! And yes, guacamole is to die for!! Don’t forget to start working on the California Avocado Recipe Fiesta!! 😉

  2. I love Mexican rice – what a great recipe !

  3. Thanks! I needed this right now for dinner tonight. Great timing and it looks delicious!!

  4. This looks INCREDIBLE. I have pinned to make on our next taco night!

  5. Wow, you agreed with the hubs? Awesome rice and always gotta have it :)

  6. Christel says:

    Found this recipe and made it the same day! Easy, delicious and way less salt than the box type with 10 times the flavor. I found a baked chicken chimichanga recipe to make with it and they were a huge hit with both my gentleman and 2 kids (even my veggie hater)!
    Thank you for the awesome ideas.

  7. Made this tonight and the flavor was great! Was hoping my daughter would like it because she doesn’t like Mexican rice from the box. It was really spicy, which I didn’t mind, but I was the only one who ate it. Is all cumin really spicy?

    • Cumin is generally an aromatic, I don’t think I have ever considered it to be spicy. You might want to look at the tomatoes you put into the rice. Sometimes they might have some red peppers in it. Hopefully that helps. :)

  8. Would veggie broth work?

    • Hey Wendy! Yes, veggie broth would work too. It would probably change the taste a little bit, but I’m sure it would still taste great. Let me know if you try it! :)

  9. Can this be made a day ahead and does it reheat well?

    • Hi Mary! Yes, you can make this ahead of time. Store it in the fridge in an airtight container. Reheat in the microwave when ready to eat. We love this rice and make it all the time. Makes for great leftovers. :) Enjoy!

  10. I’ve been making the recipe for almost a year now & its my husband’s favorite side dish. The original Rotel was a little spicy for me so I use the mild & add extra broth since it comes in a small can. I also often add a can of black beans (drained & rinsed) & a cup of frozen corn in the last few minutes of cooking the rice, it bulks up the recipe and makes me feel better about not preparing a vegetable side. Thank you for this recipe, its been a great way to turn simple tacos, freezer tamales, basic quesadillas into a meal.

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