11 Delicious Simple Mexican Rice Recipes

Vibrant, flavorful, and wonderfully versatile, Mexican rice is the unsung hero of quick and satisfying meals. Whether you’re craving a cozy weeknight dinner or looking to spice up your meal prep, these 11 simple recipes promise to deliver deliciousness with minimal fuss. Dive into our roundup and discover how easy it is to bring a taste of Mexico to your table tonight!

Classic Simple Mexican Rice

Viva la flavor! Today, we’re diving into a dish that’s as vibrant as a fiesta and as comforting as your favorite blanket—Classic Simple Mexican Rice. It’s the side dish that steals the show, every single time.

Ingredients

• 2 cups long-grain white rice (because fluffy is the goal, folks)
• 3 tbsp vegetable oil (my kitchen MVP for that perfect sauté)
• 1 small onion, finely chopped (the unsung hero of flavor)
• 2 cloves garlic, minced (because what’s life without a little garlic?)
• 1/2 cup tomato sauce (the secret to that gorgeous color)
• 4 cups chicken broth (homemade if you’re feeling fancy)
• 1 tsp salt (just enough to make the flavors pop)
• 1/2 tsp cumin (for that whisper of warmth)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until it shimmers like a desert mirage.
2. Add the rice and stir constantly for about 5 minutes, until it turns a beautiful golden brown. Tip: This is where patience pays off—don’t rush the toast!
3. Toss in the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes. Your kitchen should smell amazing right now.
4. Stir in the tomato sauce, chicken broth, salt, and cumin. Tip: Give it a good stir to make sure every grain is cozy in that flavorful bath.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. No peeking—trust the process!
6. After 20 minutes, remove from heat and let it sit, covered, for 5 minutes. Tip: This is the rice’s beauty rest—it’ll fluff up perfectly.

So there you have it—fluffy, flavorful, and downright irresistible. Serve it alongside your favorite tacos, or go wild and stuff it into a burrito. Either way, it’s a fiesta in every bite.

Spicy Simple Mexican Rice

Mmm, let’s talk about a dish that’s as vibrant as a fiesta and as easy as a lazy Sunday afternoon—Spicy Simple Mexican Rice. This isn’t just any rice; it’s a fluffy, fiery hug in a bowl that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 cup long-grain white rice (because we’re not savages, we rinse it first)
• 2 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1 small onion, diced (the unsung hero of flavor)
• 2 cloves garlic, minced (more is always better, fight me)
• 1.5 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1/2 cup tomato sauce (the secret red blanket that hugs the rice)
• 1 tsp cumin (because we’re not basic)
• 1 tsp chili powder (for that ‘oh, hello’ kick)
• 1/2 tsp salt (just enough to whisper ‘I care’)
• 1/4 tsp black pepper (the subtle backstage crew)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Think of it as prepping the stage for the stars.
2. Add the diced onion and sauté until it’s as translucent as your excuses for not cooking at home. About 5 minutes.
3. Toss in the minced garlic and stir for 30 seconds. You’ll know it’s ready when the aroma makes you close your eyes and sigh.
4. Stir in the rice, toasting it lightly until it’s just golden. This is where the magic starts, folks.
5. Pour in the chicken broth, tomato sauce, cumin, chili powder, salt, and pepper. Stir like you mean it.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. No peeking—let the rice do its thing.
7. After 20 minutes, remove from heat and let it sit, covered, for 5 minutes. This is the rice’s beauty rest.
8. Fluff with a fork and serve. Watch as the steam carries the promise of flavor to your eagerly waiting nose.

Kick back and marvel at your creation—each grain is perfectly separate, yet together they create a symphony of spicy, savory goodness. Serve it as the star of your taco night or as a bold side to grilled chicken. Either way, it’s a dish that demands a fiesta.

Vegetarian Simple Mexican Rice

Buckle up, flavor seekers! We’re diving fork-first into a dish that’s as vibrant as a fiesta and as easy as pie—no, easier, because who has time for pie crust? This Vegetarian Simple Mexican Rice is your ticket to a quick, delicious meal that even the most skeptical carnivores will secretly adore.

Ingredients

• 1 cup long-grain white rice (because basmati is too fancy for this fiesta)
• 2 cups vegetable broth (homemade if you’re fancy, boxed if you’re human)
• 1 tbsp extra virgin olive oil (the liquid gold of my kitchen)
• 1 small onion, diced (tears are optional but likely)
• 2 cloves garlic, minced (more if you’re fighting vampires)
• 1 can (15 oz) diced tomatoes, undrained (the juicier, the better)
• 1 tsp cumin (the spice that makes everything nice)
• 1/2 tsp chili powder (for that gentle kick)
• Salt to taste (because bland is banned)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Tip: If the oil shimmers, it’s ready to party.
2. Add the diced onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally unless you enjoy the smell of regret.
3. Toss in the minced garlic and cook for 1 minute, just until fragrant. Tip: Garlic burns faster than your last diet, so keep an eye on it.
4. Stir in the rice, cumin, and chili powder, coating the rice in the oil and spices. Tip: This step is like giving the rice a flavor jacket.
5. Pour in the vegetable broth and diced tomatoes with their juice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: No peeking! Let the steam do its magic.
6. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork. Tip: This is the rice’s beauty rest—don’t skip it.

Ready to serve? This rice is fluffy, flavorful, and begging to be the base of your next taco night or stuffed into a burrito with all the fixings. Or, go rogue and top it with a fried egg for breakfast—because rules are made to be broken, especially before coffee.

Cheesy Simple Mexican Rice

Oh, the joys of a dish that’s as easy to whip up as it is to devour! Our Cheesy Simple Mexican Rice is the weeknight hero you didn’t know you needed, blending gooey cheese with bold spices in a way that’ll make your taste buds do a happy dance.

Ingredients

• 1 cup long-grain white rice (because basmati is too fancy for this fiesta)
• 2 cups chicken broth (homemade if you’re showing off, boxed if you’re human)
• 1 tbsp extra virgin olive oil (the liquid gold of my kitchen)
• 1/2 cup diced onion (no one’s judging if you cheat with frozen)
• 2 cloves garlic, minced (fresh, please—jarred garlic is a crime here)
• 1/2 cup tomato sauce (the secret to that vibrant color)
• 1 tsp cumin (because we’re not savages)
• 1/2 tsp chili powder (adjust if you’re brave or scared)
• 1 cup shredded cheddar cheese (the more, the merrier)
• Salt to taste (but let’s be honest, you’ll add more)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Tip: If the oil shimmers, it’s ready to party.
2. Add the diced onion and sauté until translucent, about 3 minutes. Garlic joins next—stir for 30 seconds until fragrant. Tip: Burnt garlic is bitter, and we’re not here for that energy.
3. Stir in the rice, toasting it lightly for 2 minutes. This step is non-negotiable for that nutty flavor.
4. Pour in the chicken broth, tomato sauce, cumin, and chili powder. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: No peeking! Let the steam do its magic.
5. Remove from heat, fluff the rice with a fork, and stir in the cheddar cheese until melted and gloriously gooey.

This dish emerges as a fluffy, cheesy masterpiece with a kick that’s just right. Serve it stuffed in bell peppers for a colorful twist, or keep it simple with a side of guilt-free seconds.

Garlic Simple Mexican Rice

Oh, the joys of finding a dish that’s as easy to whip up as it is delicious to devour! Our Garlic Simple Mexican Rice is here to save your weeknight dinners with minimal fuss and maximum flavor.

Ingredients

• 2 cups long-grain white rice (because fluffy grains are non-negotiable)
• 3 tbsp extra virgin olive oil (my kitchen MVP)
• 4 cloves garlic, minced (the more, the merrier, I say)
• 1 tsp cumin (for that earthy whisper)
• 1 tsp chili powder (a little kick never hurt anybody)
• 3.5 cups chicken broth (homemade if you’re feeling fancy)
• Salt to taste (but let’s not go overboard)

Instructions

1. Heat the olive oil in a large skillet over medium heat. This is where the magic starts.
2. Add the minced garlic and sauté for about 1 minute, or until it’s golden and fragrant. Tip: Don’t let it brown too much, or it’ll turn bitter.
3. Stir in the rice, cumin, and chili powder, coating every grain with that flavorful oil. Tip: This toasting step is crucial for depth of flavor.
4. Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; let the steam do its thing.
5. After 20 minutes, remove the skillet from the heat and let it sit, covered, for 5 minutes. This is the patience-testing part.
6. Fluff the rice with a fork, season with salt if needed, and serve. And just like that, you’ve got a side dish that’s anything but sidelined.

Absolutely bursting with garlicky goodness and just the right amount of spice, this rice is the perfect companion to your main or a star on its own. Try topping it with fresh cilantro and a squeeze of lime for an extra zing!

Tomato Simple Mexican Rice

Kick off your culinary adventure with this vibrant Tomato Simple Mexican Rice that’s as easy to whip up as it is delicious. Perfect for those days when you’re craving something flavorful without the fuss, this dish is a game-changer.

Ingredients

• 1 cup long-grain white rice (because basmati is my secret weapon for fluffiness)
• 2 tbsp extra virgin olive oil (the good stuff makes all the difference)
• 1 small onion, finely chopped (tears are optional but likely)
• 2 cloves garlic, minced (more is always better, right?)
• 1 can (14.5 oz) diced tomatoes, undrained (for that saucy goodness)
• 1.5 cups chicken broth (vegetable works too, but chicken adds depth)
• 1 tsp ground cumin (the spice that brings the party)
• 1/2 tsp salt (because seasoning is key)
• 1/4 cup fresh cilantro, chopped (for that fresh finish)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 2 minutes. Tip: Swirl the oil to coat the pan evenly.
2. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Tip: A pinch of salt helps the onions sweat faster.
3. Stir in the garlic and cumin, cooking until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent it from burning.
4. Add the rice, stirring to coat in the oil and toast slightly, about 2 minutes. This step is crucial for nutty flavor.
5. Pour in the diced tomatoes with their juice and the chicken broth, then add the salt. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfect steam.
7. Remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and stir in the cilantro.

Here’s the deal: this rice is fluffy, flavorful, and has just the right amount of kick from the cumin. Serve it alongside your favorite tacos or as a bold base for a burrito bowl that’ll have everyone asking for seconds.

Green Chile Simple Mexican Rice

Buckle up, flavor seekers! We’re diving fork-first into a dish that’s as vibrant as a fiesta and as comforting as your favorite blanket—Green Chile Simple Mexican Rice. This isn’t just any rice; it’s a fluffy, flavorful escapade that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 cup long-grain white rice (because life’s too short for mediocre rice)
• 2 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1/2 cup diced green chiles (the kind that whispers ‘I’m spicy’ but really means ‘I’m friendly’)
• 1 tbsp extra virgin olive oil (my liquid gold for cooking)
• 1/2 tsp cumin (for that ‘I know what I’m doing’ aroma)
• 1/4 tsp salt (because we’re not savages)
• 1/4 cup chopped cilantro (optional, but highly recommended for the ‘wow’ factor)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until it shimmers like a mirage in the desert.
2. Add the rice to the pan, stirring constantly for about 2 minutes until it’s lightly toasted and smells nutty—like it’s revealing its deepest secrets.
3. Pour in the chicken broth, then add the green chiles, cumin, and salt. Stir once, then bring to a boil. Tip: Resist the urge to stir too much; we’re not making risotto.
4. Once boiling, reduce the heat to low, cover, and let it simmer for 18 minutes. Tip: Set a timer because ‘I’ll remember’ is the famous last words of burnt rice.
5. After 18 minutes, remove from heat and let it sit, covered, for 5 minutes. This is the rice’s ‘me time’ to absorb any remaining liquid.
6. Fluff the rice with a fork, then stir in the cilantro if using. Tip: Fluffing is not just for pillows; it’s the key to non-clumpy rice.

Great news! You’ve just made rice that’s fluffy, slightly spicy, and packed with personality. Serve it as the star of your taco night or as a bold side to grilled chicken. Either way, it’s a dish that says ‘I meant to do that’ with every bite.

Cilantro Lime Simple Mexican Rice

Unbelievably easy and bursting with flavor, this Cilantro Lime Simple Mexican Rice is your ticket to a fiesta in your mouth without the fuss. Perfect for those who think they can’t cook rice without a rice cooker (spoiler: you can).

Ingredients

• 1 cup long-grain white rice (because we’re not savages, rinse it!)
• 2 cups chicken broth (or veggie broth for my plant-based amigos)
• 1 tbsp extra virgin olive oil (the fancier, the better)
• 1 lime, juiced and zested (roll it first to get every last drop)
• 1/2 cup fresh cilantro, chopped (no stems, unless you’re into that)
• 1/2 tsp salt (I swear by kosher salt, but you do you)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until it shimmers like a mirage in the desert.
2. Add the rice and stir constantly for about 2 minutes, until it’s lightly toasted and smells nutty—like it’s been sunbathing.
3. Toss in the garlic and stir for 30 seconds, just until it’s fragrant and not burnt (because burnt garlic is a crime).
4. Pour in the chicken broth, lime juice, zest, and salt. Bring to a boil, then cover and reduce heat to low. Let it simmer for 18 minutes—no peeking!
5. Remove from heat and let it sit, covered, for 5 minutes. This is the rice’s ‘me time’.
6. Fluff the rice with a fork, then gently fold in the cilantro. Tip: Fluffing is key—don’t smash it like you’re mad at it.
7. Serve immediately or let it cool if you’re into meal prep. Either way, it’s a winner.

Zesty, fluffy, and with just the right amount of kick, this rice is a side dish hero that pairs perfectly with everything from tacos to grilled chicken. Or, go rogue and top it with a fried egg for breakfast—because rules were made to be broken.

Black Bean Simple Mexican Rice

Craving something that’s a breeze to whip up yet packs a punch of flavor? Let me introduce you to this no-fuss, belly-pleasing dish that’ll have you doing a happy dance with every bite.

Ingredients

• 1 cup long-grain white rice (because we’re keeping it classic, folks)
• 2 cups water (the unsung hero of any rice dish)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 can (15 oz) black beans, drained and rinsed (for that protein kick)
• 1 cup frozen corn (no thawing needed, because who has time for that?)
• 1 tsp cumin (for that smoky whisper)
• 1 tsp chili powder (adjust if you’re not into the spicy flirt)
• 1/2 tsp salt (because seasoning is key, my friends)
• 1 lime, juiced (for that zesty finale)
• Fresh cilantro, chopped (for garnish, because we eat with our eyes first)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Tip: Swirl the oil to coat the pan evenly for no-stick success.
2. Add the rice to the skillet, stirring occasionally, until it’s lightly toasted and smells nutty, about 2 minutes. Tip: This step is your flavor foundation—don’t rush it!
3. Pour in the water, then add the black beans, corn, cumin, chili powder, and salt. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; let the steam work its magic.
5. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
6. Squeeze the lime juice over the rice and sprinkle with fresh cilantro before serving.

You’ll love the fluffy rice mingled with the hearty beans and sweet corn, all brought together with a zingy lime kick. Serve it up as a side, or go wild and stuff it into tacos for a twist that’ll make Taco Tuesday jealous.

Chicken Simple Mexican Rice

Howdy, food lovers! Ever found yourself staring into the abyss of your fridge, wondering how to jazz up that leftover chicken? Well, buckle up, because we’re about to take those sad leftovers on a flavor-packed trip to Mexico with this ridiculously easy Chicken Simple Mexican Rice. It’s the culinary equivalent of a fiesta in your mouth, and honestly, it’s about to become your weeknight superhero.

Ingredients

• 2 cups of long-grain white rice (because life’s too short for mushy rice)
• 1 tbsp of extra virgin olive oil (my liquid gold for cooking)
• 1 medium onion, diced (the unsung hero of flavor)
• 2 cloves of garlic, minced (because more is more)
• 1 bell pepper, diced (any color, but I’m team red for the win)
• 1 cup of cooked chicken, shredded (leftovers are finally getting their moment)
• 1 can (15 oz) of diced tomatoes, undrained (for that saucy goodness)
• 2 cups of chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 tsp of cumin (the spice that makes everything nice)
• 1/2 tsp of chili powder (for a little kick)
• Salt to taste (but let’s be real, you’re gonna taste it anyway)

Instructions

1. Heat the olive oil in a large skillet over medium heat. This is where the magic starts.
2. Add the diced onion and bell pepper, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Toss in the minced garlic and cook for another minute, just until it’s fragrant enough to make your neighbors jealous.
4. Stir in the rice, making sure it gets cozy with the oil and veggies. Toast it for about 2 minutes, or until it starts to look a little golden.
5. Add the shredded chicken, diced tomatoes, chicken broth, cumin, and chili powder. Give it a good stir to combine all those flavors.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, or until the rice is tender and has absorbed all the liquid. No peeking—trust the process.
7. Remove from heat and let it sit, covered, for 5 minutes. This is the rice’s beauty rest.
8. Fluff the rice with a fork, taste, and add salt if needed. Because seasoning is an art, not a science.

Yum, right? This dish is a texture dream—fluffy rice, tender chicken, and just the right amount of saucy. Serve it up in a bowl with a side of tortilla chips for scooping, or go wild and stuff it into a burrito. Either way, you’re winning at dinner.

Pork Simple Mexican Rice

Now, let’s taco ’bout a dish that’s as easy to love as it is to make—Pork Simple Mexican Rice. This isn’t just any rice dish; it’s a fiesta in a bowl, ready to spice up your dinner routine without the fuss.

Ingredients

• 1 cup long-grain white rice (because we’re not savages, rinse it first)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 lb ground pork (the leaner, the meaner)
• 1 small onion, diced (no tears, just flavor)
• 2 cloves garlic, minced (more is always merrier)
• 1 cup chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup tomato sauce (the unsung hero of this dish)
• 1 tsp cumin (for that ‘oh yes’ moment)
• 1/2 tsp chili powder (adjust if you’re not into the heat)
• Salt to taste (because bland is banned)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Add the ground pork, breaking it apart with a spoon, and cook until it’s no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the pork instead of browning it.
3. Toss in the onion and garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
4. Stir in the rice, toasting it slightly until it’s golden and smells nutty, about 2 minutes. Tip: This step is your secret weapon for non-mushy rice.
5. Pour in the chicken broth and tomato sauce, then sprinkle in the cumin, chili powder, and salt. Stir like you mean it.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. Tip: No peeking! Let the steam do its magic.
7. After 20 minutes, remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork like you’re fluffing clouds.

Vividly flavorful and satisfyingly fluffy, this Pork Simple Mexican Rice is a standalone star or the perfect sidekick to your main dish. Serve it with a squeeze of lime and a sprinkle of cilantro for that extra zing, or go rogue and stuff it into tacos for a twist on Taco Tuesday.

Conclusion

Zesty flavors await in these 11 simple Mexican rice recipes, perfect for spicing up your meal rotation! Whether you’re a seasoned chef or a kitchen newbie, there’s a dish here to delight your taste buds. Don’t forget to try them out, share your favorite in the comments, and pin this roundup to your Pinterest for your next fiesta night. Happy cooking!