Easy Mexican Rice Recipe

This easy Mexican rice recipe will render you a very flavorful rice to serve with your favorite Mexican meal. We will use tomato sauce in this for convenience. Tomato sauce is in itself a liquid. This is not tomato ketchup or tomato paste. It is tomato sauce or puree. The liquid will complete the water or chicken stock to make a 2 cups liquid per 1 cup rice ratio.

Mexican rice is commonly known as Spanish rice. I do not know why this is as Spanish rice is short grained and Mexican rice is not.

I have another Mexican rice recipe that is made from roasted tomatoes if you prefer to make it that way. You will be pleased with either one.

If you would prefer you can use chicken or vegetable stock for this instead of water. Remember that stock has salt in it so don’t add any extra.

Here is what you need to do for this delicious and easy Mexican rice recipe:

Serves four to six
• Heat some olive oil in a pan.
• Add 2 TBS finely chopped yellow onion, ½ T minced jalapeno and 1 minced garlic clove.
• Add 2 cups long grain rice. Brown the rice, stirring constantly, until rice is lightly browned .
• Add ½ cup tomato sauce (which is a liquid).
• Add 3 ½ cups water and 1 teaspoon salt (or chicken stock no added salt).
• Bring to a boil, cover, reduce heat and simmer for 20 minutes.
• Fluff with fork.
• Serve and enjoy!

Print the Mexican Rice Recipe Here

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18 Comments

  • Thanks for sharing the recipe..it was my first time to make..it was really really good!! more power to you!

  • Yes! Please cover the pan while the rice is simmering. You want it to steam. Thanks for coming by!
    Mary Ann

  • Great! I really appreciate you letting me know and am happy this worked for you! Have a great 2011!
    Mary Ann

  • I found this recipe yesterday and couldn’t wait to make it so I stopped by the grocery store last night after church to pick up the ingredients. I busted this recipe out just as you said and let me tell you, Wow! It tasted just like I had hoped and just like my favorite Mexican restaurant here in town. VERY tasty! Thank you Frugal Chef!

  • I am very happy this worked for you! Thank you so much for letting me know! I am truly appreciative. Take care!
    Mary Ann

  • I would truly Like to thank you for your wonderful recipes. I am 48 year old male cooking meals that are so much better tasting then the expensive restaurants. Who says you cant teach and old dog new tricks. Your Mexican rice is the best i have ever tasted and your Chile Verde is to die for.

  • Wanted to let you know that the video for Spanish rice says chicken or vegetable broth and your printable recipe calls for water. I think the broth version is a much better tasting dish

  • Thanks Rich! I really appreciate your message. I will fix the printed recipe! I am so happy to know that you are enjoying and using the recipes on the site! Thank you so much for letting me know! Have a great week!
    Mary Ann

  • I wish I had read the comments before making the dish (or watched the video). This recipe calls for no added salt because it is supposed to be cooked in chicken broth. The recipe, however, lists water instead of broth. The above reply from theFrugal Chef from about a year ago says it was going to be changed, but it isn’t. I was really bummed at my party last night to have flavorless rice (and a lot of it!).

  • Hi Meredith.
    I am sorry I took so long to reply. I was traveling. I am also sorry to hear this. I let this fall through the cracks. I will send you one of my ebooks via your email as an apology. Please forgive me. Have a great week.
    Mary Ann

  • I am making this rice right now and cant wait to taste it!! It smells so good and from the reviews Im sure it will be 🙂 Im glad I watched your video first stating broth instead of water. Thanks so much for and easy recipe!

  • This has been my most recent Mexcian rice recipe to try. Wife said it is the best so far. That is good to hear because it is one of the easiest to do. A used Basmati rice.

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