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Easy Homemade Mexican Rice (or Spanish Rice)
4.5 from 210 votes

Easy Homemade Mexican Rice (or Spanish Rice)

Easy Homemade Mexican Rice combines long grain white rice cooked with aromatics like onion, jalapeño, and garlic, and simmered with diced tomatoes, chilies, salsa, chicken broth, cumin, and seasonings. The rice absorbs flavorful broth and tomato liquids while simmering covered, creating a slightly spicy, moist, and fluffy side dish. The combination of ingredients results in a warm, savory rice with a balanced texture suited to accompany Mexican-inspired meals.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 8
Calories: 240 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 3 Tablespoons neutral cooking oil generic cooking oil
  • 2 cups long grain white rice
  • 1/2 onion , chopped
  • 1 jalapeño , seeded and diced
  • 3 cloves garlic , minced
  • 1 (10-ounce can) diced tomatoes with liquid
  • 1 (10-ounce can) chilies with liquid
  • 1 cup (8-ounces) red salsa
  • 2 cups chicken broth reduced-sodium, or vegetable broth
  • 2 teaspoons cumin
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. In a large pot or dutch oven over medium-low heat, add oil, chopped onions, and jalapenos. Cook until softened. Then add minced garlic and cook for one minute. 
  2. Add the uncooked long-grain white rice to the pan and brown the rice with the onions for about 5 minutes.
  3. Add the diced tomatoes and chilies.
  4. Add the salsa, chicken broth, cumin, salt and pepper.
  5. Bring the rice to a boil and then lower the heat to low heat, cover, and let the rice simmer for 20 minutes. The rice will absorb the broth while it cooks.
  6. Remove the lid and fluff the rice with a fork. Transfer the rice to a serving dish. Enjoy!

Notes

  • Use finely chopped onions and preheat oil before adding them to ensure proper softening without browning.
  • Adjust rice type and liquid amounts based on package instructions, as alternative rice varieties may require changes in cooking time.
  • Keep the pot covered during cooking to prevent the liquid from evaporating prematurely, which can dry out the rice.
  • The juices from the diced tomatoes and chilies should not be drained, as they contribute essential moisture and flavor to the rice.

Nutrition Information

Calories 240kcal (12%) Carbohydrates 41g (14%) Protein 5g (10%) Fat 6g (9%) Sodium 230mg (10%) Potassium 211mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 165IU (3%) Vitamin C 3.5mg (4%) Calcium 32mg (3%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 240

% Daily Value*

Calories 240kcal 12%
Carbohydrates 41g 14%
Protein 5g 10%
Fat 6g 9%
Sodium 230mg 10%
Potassium 211mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 165IU 3%
Vitamin C 3.5mg 4%
Calcium 32mg 3%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.