15 Authentic Mexican Rice Recipes To Spice Up Your Kitchen

Mexican rice is more than just a side dish—it’s a celebration of vibrant colors, rich flavors, and centuries-old culinary traditions.

Whether you’re recreating a beloved family recipe or exploring new twists on a classic, these 15 authentic Mexican rice recipes promise to transport your taste buds straight to Mexico.

Each recipe has been carefully selected for its genuine ingredients, regional flair, and creative nuances that honor the culture and spirit of Mexican cooking.

1. Easy Mexican Rice

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, blended into a smooth puree
• 1 ½ cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste

Process:

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic, sautéing until they soften and fill your kitchen with that irresistible aroma—about 3 minutes.
2. Stir in the rice, coating it in oil, and toast until it’s lightly golden, roughly 2-3 minutes. This step is where the magic begins!
3. Pour in the blended tomatoes, chicken broth, cumin, chili powder, and a pinch of salt. Stir well and bring it to a gentle boil.
4. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and has soaked up all that goodness.
5. Fluff with a fork and let it rest for a moment before serving.

Unique Aspects: This is arroz rojo at its core—vibrant red from the tomatoes and subtly spiced, it’s the quintessential companion to tacos or enchiladas.

Tips: Toss in some diced carrots and peas during the simmer for a pop of color and sweetness. For a vegetarian twist, swap chicken broth with vegetable broth.

2. Mexican Rice with Tomatoes

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 large tomatoes, roasted and blended
• 1 ½ cups chicken broth
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt to taste

Process:

1. Roast the tomatoes over an open flame or under the broiler until charred and soft, then blend them into a smoky puree.
2. In a skillet, heat the oil over medium heat, sauté the onion and garlic until fragrant.
3. Add the rice and toast it for a couple of minutes until it’s kissed with golden hues.
4. Stir in the roasted tomato puree, broth, cumin, paprika, and salt. Bring to a boil.
5. Lower the heat, cover, and simmer for 20 minutes. Fluff and serve warm.

Unique Aspects: The roasted tomatoes lend a deep, smoky richness that elevates this dish beyond the everyday.

Tips: Use ripe, juicy tomatoes for the best flavor—summer heirlooms are a dream here!

3. Easy Tomato Rice (Mexican Inspired)

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 cup tomato sauce
• 1 ½ cups chicken broth
• 1 teaspoon chili powder
• Salt to taste

Process:

1. Heat oil in a skillet, sauté onion and garlic until soft and golden.
2. Add the rice, stirring to toast it lightly for 2 minutes.
3. Pour in the tomato sauce, broth, chili powder, and salt. Stir and bring to a boil.
4. Reduce heat, cover, and simmer for 20 minutes until the rice is fluffy.
5. Fluff with a fork and serve.

Unique Aspects: This quick version uses tomato sauce for a fast, fuss-free flavor bomb—perfect for busy nights.

Tips: A sprinkle of fresh cilantro at the end adds a bright finish.

4. Cilantro Lime Rice

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 ¾ cups chicken broth
• ¼ cup fresh cilantro, finely chopped
• Juice of 1 lime
• Salt to taste

Process:

1. Heat oil in a skillet, sauté onion and garlic until aromatic.
2. Add rice and toast for 2-3 minutes.
3. Pour in the broth and salt, bring to a boil, then cover and simmer for 20 minutes.
4. Once cooked, stir in the cilantro and lime juice, fluffing the rice as you go.
5. Serve with a zesty smile!

Unique Aspects: The fresh cilantro and lime zest make this rice a refreshing standout, perfect alongside grilled fish or shrimp.

Tips: Use fresh lime juice—it’s non-negotiable for that authentic punch.

5. Salsa Rice

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 cup your favorite salsa (mild or spicy)
• 1 ½ cups chicken broth
• Salt to taste

Process:

1. In a skillet, heat oil and sauté onion and garlic until softened.
2. Add the rice, toasting it for a couple of minutes.
3. Stir in the salsa and broth, season with salt, and bring to a boil.
4. Cover, reduce heat, and simmer for 20 minutes.
5. Fluff and serve with a dollop of extra salsa if you’re feeling bold.

Unique Aspects: Salsa brings a quick, customizable kick—choose your heat level and let it shine!

Tips: Pair with grilled chicken for a simple yet satisfying meal

6. Oaxacan-Style Rice

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh chepil leaves, chopped (or substitute with cilantro and spinach)
• 2 tomatoes, blended
• 1 ½ cups chicken broth
• Salt to taste

Process:

1. Heat oil in a skillet, sauté onion and garlic until fragrant.
2. Add rice and chepil, toasting for 2-3 minutes as the herb’s earthy scent fills the air.
3. Pour in the blended tomatoes, broth, and salt. Bring to a boil.
4. Reduce heat, cover, and simmer for 20 minutes until tender.
5. Fluff and savor the taste of Oaxaca.

Unique Aspects: Chepil, a tangy herb from Oaxaca—land of seven moles—infuses this rice with a flavor as unique as the region’s vibrant markets.

Tips: Find chepil at Latin American markets or online; it’s worth the hunt!

7. Rice Veracruz

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 bell pepper (red or green), diced
• 2 tomatoes, blended
• 1 tablespoon capers
• 8 green olives, sliced
• 1 tablespoon raisins
• 1 ½ cups chicken broth
• Salt to taste

Process:

1. Heat oil, sauté onion, garlic, and bell pepper until softened.
2. Add rice and toast for 2 minutes.
3. Stir in the blended tomatoes, capers, olives, raisins, broth, and salt. Bring to a boil.
4. Cover, simmer on low for 20 minutes.
5. Fluff and serve with a coastal breeze in mind.

Unique Aspects: This dish dances with Veracruz’s Afro-Cuban influences—sweet raisins, briny capers, and olives create a symphony of flavors.

Tips: Adjust the capers and olives to your taste; they’re the stars here.

8. Veracruz-Style Rice and Shrimp

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 bell pepper, diced
• 2 tomatoes, blended
• 1 tablespoon capers
• 8 green olives, sliced
• ½ pound shrimp, peeled and deveined
• 1 ½ cups chicken broth
• Salt to taste

Process:

1. Heat oil, sauté onion, garlic, and bell pepper until tender.
2. Add rice and toast for 2 minutes.
3. Stir in tomatoes, capers, olives, broth, and salt. Bring to a boil, then simmer covered for 15 minutes.
4. In a separate pan, quickly sauté shrimp in oil until pink—about 2-3 minutes.
5. Fold shrimp into the rice, cook 5 more minutes, then fluff and serve.

Unique Aspects: The addition of succulent shrimp makes this a hearty nod to Veracruz’s coastal bounty.

Tips: Don’t overcook the shrimp—keep them tender and juicy.

9. Chepil Rice

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 cup fresh chepil leaves, chopped
• 1 ¾ cups chicken broth
• Salt to taste

Process:

1. Heat oil, sauté onion and garlic until golden.
2. Add rice and chepil, toasting for 2 minutes.
3. Pour in broth and salt, bring to a boil.
4. Cover, simmer for 20 minutes, then fluff.
5. Serve and enjoy the herb’s subtle tang.

Unique Aspects: Chepil takes center stage, offering a pure taste of southern Mexico’s culinary soul.

Tips: A little goes a long way—start with less and adjust to your liking.

10. Sonoran Rice

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 red bell pepper, diced
• 4 ounces Mexican chorizo, crumbled
• 1 ½ cups chicken broth
• 1 teaspoon cumin
• Salt to taste

Process:

1. Cook chorizo in a skillet over medium heat until browned, then remove and set aside.
2. In the same skillet, add oil and sauté onion, garlic, and bell pepper in the chorizo fat.
3. Add rice and toast for 2 minutes.
4. Stir in broth, cumin, salt, and return the chorizo to the pan. Bring to a boil.
5. Cover, simmer for 20 minutes, then fluff and serve.

Unique Aspects: Smoky chorizo and bell peppers reflect Sonora’s rugged, ranch-inspired cuisine.

Tips: Mexican chorizo is key—its spice and fat elevate the dish.

11. Yucatan Rice

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon achiote paste
• 2 tomatoes, blended
• 1 ½ cups chicken broth
• Juice of ½ lime
• Salt to taste

Process:

1. Heat oil, sauté onion and garlic until soft.
2. Add rice and achiote paste, toasting for 2 minutes until the rice glows orange.
3. Stir in blended tomatoes, broth, and salt. Bring to a boil.
4. Cover, simmer for 20 minutes, then stir in lime juice.
5. Fluff and serve with a tropical flair.

Unique Aspects: Achiote paste, a Mayan treasure, paints this rice with earthy flavor and a stunning hue.

Tips: Make your own achiote paste with annatto seeds, garlic, and spices if you can’t find it.

12. Mexican Rice with Corn

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 cup fresh or frozen corn kernels
• 2 tomatoes, blended
• 1 ½ cups chicken broth
• 1 teaspoon chili powder
• Salt to taste

Process:

1. Heat oil, sauté onion, garlic, and corn until the corn is golden—about 5 minutes.
2. Add rice and toast for 2 minutes.
3. Stir in blended tomatoes, broth, chili powder, and salt. Bring to a boil.
4. Cover, simmer for 20 minutes, then fluff.
5. Serve with a sweet crunch in every bite.

Unique Aspects: Sweet corn kernels add a delightful texture and a nod to Mexico’s maize heritage.

Tips: Fresh corn off the cob is divine, but frozen works in a pinch.

13. Mexican Rice and Black Beans

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 tomatoes, blended
• 1 cup cooked black beans, rinsed
• 1 ½ cups chicken broth
• 1 teaspoon cumin
• Salt to taste

Process:

1. Heat oil, sauté onion and garlic until fragrant.
2. Add rice and toast for 2 minutes.
3. Stir in blended tomatoes, broth, cumin, and salt. Bring to a boil.
4. Cover, simmer for 15 minutes, then gently fold in the black beans.
5. Cook 5 more minutes, fluff, and serve.

Unique Aspects: Hearty black beans turn this into a satisfying dish that stands alone or pairs beautifully with grilled meats.

Tips: Season the beans with extra cumin or garlic before adding for a flavor boost.

14. Mexican Rice with Jalapeño

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 jalapeño, seeded and finely chopped
• 2 tomatoes, blended
• 1 ½ cups chicken broth
• 1 teaspoon chili powder
• Salt to taste

Process:

1. Heat oil, sauté onion, garlic, and jalapeño until the pepper softens and the heat teases your senses.
2. Add rice and toast for 2 minutes.
3. Pour in blended tomatoes, broth, chili powder, and salt. Bring to a boil.
4. Cover, simmer for 20 minutes, then fluff.
5. Serve with a fiery kick!

Unique Aspects: Jalapeño brings the heat, making this a favorite for spice lovers.

Tips: Remove the seeds for a milder flavor, or leave them in if you’re feeling adventurous.

15. Cheesy Mexican Rice.

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 tomatoes, blended
• 1 ½ cups chicken broth
• 1 teaspoon cumin
• 1 cup shredded cheddar or Monterey Jack cheese
• Salt to taste

Process:

1. Heat oil, sauté onion and garlic until golden.
2. Add rice and toast for 2 minutes.
3. Stir in blended tomatoes, broth, cumin, and salt. Bring to a boil.
4. Cover, simmer for 20 minutes until tender.
5. Remove from heat, stir in cheese until melted and gooey, then fluff and serve.

Unique Aspects: Creamy, melty cheese transforms this rice into pure comfort—a hit with kids and adults alike.

Tips: Use a blend of cheeses for extra richness, and sprinkle some on top for a golden finish.

Conclusion

There you have it, amigos—15 authentic Mexican rice recipes that weave together the threads of Mexico’s culinary tapestry.

From the comforting classics that feel like a warm abrazo (hug) to the regional gems that transport you to cobblestone streets and bustling markets, each dish is a love letter to Mexican culture.

Cooking these recipes is more than just a meal; it’s an invitation to gather your loved ones, share stories, and savor the joy of good food.