Easy Mexican Rice Recipe

This Mexican Rice rivals any restaurant, is so easy to make at home and the perfect addicting side for all your Mexican dishes! It’s light, fluffy, infused with flavor. This rice is already easy but I’ve also included alternate “lazy day” instructions in the NOTES with zero chopping for the easiest and tastiest Mexican rice! Also check out the notes for options to make Mexican Rice with black beans, peas, carrots and corn.

📝 Ingredients

• 3 tablespoons olive oil
• 1/2 medium onion (chopped)
• 2 cups basmati rice ( well rinsed and drained*)
• 3 garlic cloves (minced)
• 1-3 jalapeno peppers (seeded, deveined, minced)
• 2 3/4 cups low sodium chicken broth
• 1 cup (8 oz.) tomato sauce
• 1 14 oz. can fire-roasted tomatoes (well drained)
• 2 teaspoons (or 2 chopped cubes) TOMATO bouillon with chicken flavor (see notes**)
• 3 tablespoons mild chopped green chiles
• 1/2 tsp EACH ground cumin, chili powder, dried oregano
• 1/4 tsp EACH ground coriander, smoked paprika, salt
• finely chopped cilantro
• lime juice

👨‍🍳 Instructions

1. 1Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.
2. 2Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.
3. 3Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.
4. 4Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.