Easy Mexican Rice (Shortcut Method!)
Sometimes, regular white rice just doesn’t cut it! I eat a lot of rice, and I absolutely love it. But there are days when I want something a little more flavorful, without much more effort. That’s where this easy Mexican rice comes in. It’s quick, simple, and full of the flavors we all love!
Let me be honest with you, this is not an authentic Mexican rice recipe. It’s more of a shortcut version for when I want Mexican style rice, fast. While there are many versions of Mexican rice out there, authentic Mexican rice usually uses tomato sauce, garlic, cumin, and chicken bouillon or tomato bouillon. I aimed to get the same flavors, without so many steps and ingredients.
My process is super simple. I simply used a bit of tomato paste and chicken bouillon to get a flavorful rice, with minimal effort!
If you are looking for a truly authentic Mexican rice recipe, I recommend trying a recipe from a Mexican creator, like Isabel Eats Mexican Rice or Lil Luna Mexican Rice.
Ingredients & Substitutions
- Oil: Use any cooking oil you’d like. I like to use it to toast the rice a little bit.
- Long grain white rice: Gives a fluffy texture that works perfectly with this quick method. You can use brown rice, but the flavor will be different and you will need about 1/4 cup extra water and cook it a little longer.
- Tomato paste: Adds color and a rich tomato flavor without needing fresh tomatoes or sauce.
- Chicken bouillon powder: Tomato bouillon works too, or you can use vegetable bouillon if you need it to be vegetarian.
- Water: Make sure to use the same measuring cup as your rice for easy ratio consistency. If you prefer, opt for chicken broth and skip the chicken bouillon powder.
How to Make the Easiest Mexican Style Rice
For the full ingredient list and instructions, click here.- Toast the Rinsed Rice: In a medium saucepan, heat ½ teaspoon of oil over medium heat. Add the rinsed rice and toast for 1 to 2 minutes, stirring often.
- Add Tomato Paste, Bouillon and Water: Stir in the tomato paste until the rice is evenly coated, then pour in 2 cups of water and add the chicken bouillon powder.
- Cook: Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Expert Tips
- Rinse your rice! This is a non-negotiable. Rinsing the rice removes excess starch and prevents the rice from clumping. This makes the grains fluffier and more separate. If you don’t rinse the rice, it might be too soft and gluey!
- Toast the rice. Toasting in a little oil before adding liquid adds a nutty aroma and deeper flavor. It’s a small step that really elevates this easy recipe for Spanish rice.
- Use the same measuring cup for water! This ensures the water-to-rice ratio is correct for perfect texture. Consistency makes the rice easier to cook every time.
- Let the rice rest covered. After cooking, keep it covered for 5 minutes so the steam finishes cooking it gently. This helps the rice stay light and fluffy.
Storage & Freezing Suggestions
Store leftover easy Mexican rice in an airtight container in the fridge for up to 4 days. To freeze, let the rice cool completely, portion it into freezer-safe containers or bags, and freeze for up to 3 months. Reheat gently with a splash of water to restore moisture.
How to Serve Easy Spanish Rice
This easy Spanish rice recipe is perfect as a side for tacos, enchiladas, or grilled meats. It also goes great inside burritos or tacos! One of my favorite ways is in chicken fajita bowls with sautéed peppers, onions, chicken, and a dollop of sour cream.
Frequently Asked Questions
Mexican rice, sometimes called Spanish rice, is a flavorful side dish made by cooking rice with tomato, broth, and seasonings. It’s often served alongside Mexican dishes like tacos, enchiladas, or grilled meats.
Mexican red rice can be a healthy side when made with minimal oil and moderate salt, providing carbohydrates and some vitamins from tomato and spices. Adding vegetables like peas, carrots, or bell peppers can boost its nutritional value even more, if you’d like!
Long grain white rice is the most common choice for Spanish rice because it stays fluffy and separate when cooked. Medium grain rice can also work, but it may be slightly stickier.
More Recipes to Try
- Hibachi Fried Rice
- How to Make White Rice on the Stove
- How to Cook Quinoa
- Loaded Baked Potato
- Hibachi Steak Bowl
Easy Recipe for Spanish Rice
Ingredients
Method
- In a medium saucepan, heat ½ teaspoon of oil over medium heat. Add the rinsed rice and toast for 1–2 minutes, stirring often.
- Stir in the tomato paste until the rice is evenly coated, then pour in 2 cups of water and add the chicken bouillon powder.
- Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
