18 Mexican Rice Recipes Made Easy

You know that moment when you’re making tacos or enchiladas, and you realize something is missing? A pot of fluffy, flavorful rice would complete the meal, but you’re not quite sure how to get it right. Maybe yours turns out mushy sometimes. Or bland. Or stuck to the bottom of the pot.

I’ve definitely been there. Mexican rice seems simple enough, but it has a reputation for being tricky. The truth is, once you know a few basic techniques—like toasting the rice first and getting the liquid ratio right—it becomes one of the easiest things you can make.

Whether you’re looking for the classic red rice you get at restaurants, a green rice packed with cilantro and poblano, or something heartier with vegetables and protein, this list has you covered. Here are 18 Mexican rice recipes made easy, from stovetop classics to oven-baked and even slow cooker versions.

Classic Red Rice

1. Authentic Mexican Rice (Arroz Rojo)

This is the rice you know and love from your favorite Mexican restaurant. Toasting the rice in oil before adding liquid is the secret to grains that stay separate and flavorful.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1½ cups long-grain white rice
2. ¼ cup vegetable or canola oil
3. 1 small white onion, finely chopped
4. 2 cloves garlic, minced
5. 2 Roma tomatoes, blended with ½ cup water
6. 2 cups chicken or vegetable broth
7. 1 teaspoon salt
8. ½ teaspoon ground cumin
9. 1 carrot, finely diced (optional)
10. ½ cup frozen peas (optional)
11. Fresh cilantro for garnish

Recipe Steps:

1. Rinse rice in a fine-mesh strainer until water runs clear. Drain well.
2. Heat oil in a large skillet or saucepan over medium-high heat. Add rice and toast, stirring constantly, until lightly golden and fragrant, about 5-7 minutes.
3. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more.
4. Stir in the blended tomato mixture, broth, salt, and cumin. Add carrots and peas if using.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed.
6. Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork and garnish with cilantro.

2. One-Pot Mexican Rice

Sometimes you just want fewer dishes. This version cooks everything in one pot with minimal fuss.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4-6

Ingredients:

1. 1 tablespoon olive oil
2. 1 cup long-grain white rice
3. ½ onion, diced
4. 2 cloves garlic, minced
5. 1 (10-ounce) can diced tomatoes with green chiles
6. 1¾ cups chicken broth
7. 1 teaspoon chili powder
8. ½ teaspoon cumin
9. Salt to taste
10. ¼ cup cilantro, chopped

Recipe Steps:

1. Heat oil in a large skillet or saucepan over medium heat. Add rice and cook, stirring, until lightly toasted, about 3-4 minutes.
2. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute.
3. Stir in diced tomatoes, broth, chili powder, cumin, and salt.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
5. Remove from heat and let stand 5 minutes. Fluff with a fork and stir in cilantro.

3. Instant Pot Mexican Rice

Pressure cooking makes this rice foolproof and fast. No watching the pot, no worrying about burning.

Recipe Metadata:

Time to Make: 25 minutes (including pressure time)

Servings: 6

Ingredients:

1. 1½ cups long-grain white rice, rinsed and drained
2. 1 tablespoon butter or oil
3. ½ onion, finely chopped
4. 2 cloves garlic, minced
5. 1 (8-ounce) can tomato sauce
6. 1¾ cups chicken broth
7. 1 teaspoon chili powder
8. ½ teaspoon cumin
9. 1 teaspoon salt
10. ¼ cup cilantro, chopped

Recipe Steps:

1. Turn Instant Pot to sauté mode. Add butter and onion, cook until soft, about 3 minutes.
2. Add garlic and cook for 1 minute. Add rice and toast for 2-3 minutes, stirring constantly.
3. Add tomato sauce, broth, chili powder, cumin, and salt. Stir to combine.
4. Close lid, set valve to sealing, and cook on high pressure for 5 minutes.
5. Allow natural release for 10 minutes, then quick release remaining pressure.
6. Fluff with a fork, stir in cilantro, and serve.

4. Oven-Baked Mexican Rice

Baking the rice in the oven takes away any guesswork. It cooks evenly every time without stirring.

Recipe Metadata:

Time to Make: 1 hour

Servings: 8

Ingredients:

1. 2 cups long-grain white rice
2. ¼ cup vegetable oil
3. 1 onion, finely chopped
4. 3 cloves garlic, minced
5. 1 (15-ounce) can tomato sauce
6. 3 cups chicken broth
7. 1½ teaspoons salt
8. 1 teaspoon cumin
9. 1 teaspoon chili powder
10. ½ cup cilantro, chopped

Recipe Steps:

1. Preheat oven to 350°F.
2. Heat oil in an oven-safe Dutch oven over medium heat. Add rice and toast until golden, about 5-7 minutes.
3. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in tomato sauce, broth, salt, cumin, and chili powder. Bring to a boil.
5. Cover and transfer to oven. Bake for 30-35 minutes until liquid is absorbed.
6. Remove from oven, let stand 5 minutes, fluff with a fork, and stir in cilantro.

Green Rice Variations

5. Arroz Verde (Green Rice)

This vibrant rice gets its color from fresh cilantro, poblano peppers, and sometimes spinach. It’s milder than red rice but packed with fresh flavor.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1½ cups long-grain white rice
2. ¼ cup vegetable oil
3. ½ onion, chopped
4. 2 poblano peppers, roasted, peeled, and seeded
5. 1 cup fresh cilantro, thick stems removed
6. 2 cloves garlic
7. 2 cups chicken or vegetable broth
8. 1 teaspoon salt

Recipe Steps:

1. Rinse rice well and drain.
2. In a blender, combine roasted poblanos, cilantro, garlic, and ½ cup broth. Blend until smooth.
3. Heat oil in a saucepan over medium heat. Add rice and toast until lightly golden, about 5 minutes.
4. Add onion and cook until soft, about 3 minutes.
5. Pour in the green sauce, remaining broth, and salt. Stir to combine.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
7. Remove from heat, let stand 5 minutes, and fluff with a fork.

6. Cilantro Lime Rice

Light, fresh, and perfect for burrito bowls. This is the rice you get at your favorite burrito chain, but better.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 1½ cups long-grain white rice
2. 2 tablespoons butter or oil
3. 2¼ cups water or chicken broth
4. 1 teaspoon salt
5. Zest of 2 limes
6. ⅓ cup fresh lime juice (about 2-3 limes)
7. ½ cup fresh cilantro, chopped

Recipe Steps:

1. Rinse rice until water runs clear. Drain well.
2. In a saucepan, melt butter over medium heat. Add rice and toast for 2-3 minutes.
3. Add water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. Remove from heat and let stand 5 minutes. Fluff with a fork.
5. Stir in lime zest, lime juice, and cilantro. Serve warm.

7. Spinach and Pepita Rice

This green rice gets extra nutrition from spinach and a pleasant crunch from toasted pepitas (pumpkin seeds).

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1½ cups long-grain white rice
2. 2 tablespoons olive oil
3. ½ onion, chopped
4. 2 cloves garlic
5. 2 cups fresh spinach
6. ½ cup fresh cilantro
7. 2 cups chicken or vegetable broth
8. 1 teaspoon salt
9. ¼ cup toasted pepitas for garnish

Recipe Steps:

1. Rinse rice well and drain.
2. In a blender, combine onion, garlic, spinach, cilantro, and ½ cup broth. Blend until smooth.
3. Heat oil in a saucepan over medium heat. Add rice and toast until lightly golden, about 5 minutes.
4. Pour in the green sauce and cook for 2 minutes, stirring.
5. Add remaining broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
6. Let stand 5 minutes, fluff with a fork, and garnish with toasted pepitas.

Rice with Vegetables

8. Mexican Rice with Corn and Zucchini

This colorful rice is practically a meal on its own. Sweet corn and tender zucchini make it perfect for summer.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 8

Ingredients:

1. 2 tablespoons olive oil
2. 1 cup long-grain white rice
3. ½ onion, diced
4. 2 cloves garlic, minced
5. 1 cup corn kernels (fresh or frozen)
6. 1 medium zucchini, diced
7. 1 (10-ounce) can diced tomatoes with green chiles
8. 2 cups chicken or vegetable broth
9. 1 teaspoon chili powder
10. ½ teaspoon cumin
11. ½ teaspoon paprika
12. Salt to taste
13. ¼ cup cilantro, chopped

Recipe Steps:

1. Heat oil in a large skillet over medium heat. Add rice and toast until lightly golden, about 5 minutes.
2. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Stir in corn and zucchini, cook for 2-3 minutes.
4. Add diced tomatoes, broth, chili powder, cumin, paprika, and salt.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
6. Remove from heat, let stand 5 minutes, fluff with a fork, and stir in cilantro.

9. Arroz a la Mexicana

This is the classic Mexican rice with added vegetables—typically peas, carrots, and sometimes corn. It’s what you hope for when you order rice at a restaurant.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 8

Ingredients:

1. 2 cups long-grain white rice
2. ¼ cup vegetable oil
3. ½ onion, finely chopped
4. 2 cloves garlic, minced
5. 2 Roma tomatoes, blended with ½ cup water
6. 3 cups chicken broth
7. 1 teaspoon salt
8. ½ teaspoon cumin
9. 1 cup mixed vegetables (peas, carrots, corn)
10. Fresh cilantro for garnish

Recipe Steps:

1. Rinse rice well until water runs clear. Drain thoroughly.
2. Heat oil in a large saucepan over medium-high heat. Add rice and toast until golden and fragrant, about 5-7 minutes.
3. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in blended tomatoes, broth, salt, and cumin.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
6. Stir in mixed vegetables, cover, and continue cooking for 8-10 minutes until liquid is absorbed.
7. Remove from heat, let stand 5 minutes, fluff with a fork, and garnish with cilantro.

10. Mexican Brown Rice

A healthier take that still delivers on flavor. Brown rice takes longer to cook but adds nuttiness and fiber.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1½ cups brown rice
2. 2 tablespoons olive oil
3. ½ onion, diced
4. 2 cloves garlic, minced
5. 1 (10-ounce) can diced tomatoes with green chiles
6. 2½ cups chicken or vegetable broth
7. 1 teaspoon chili powder
8. ½ teaspoon cumin
9. 1 teaspoon salt
10. ¼ cup cilantro, chopped

Recipe Steps:

1. Rinse brown rice well and drain.
2. Heat oil in a saucepan over medium heat. Add rice and toast for 3-4 minutes, stirring frequently.
3. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in diced tomatoes, broth, chili powder, cumin, and salt.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed.
6. Remove from heat, let stand 5 minutes, fluff with a fork, and stir in cilantro.

Rice with Protein

11. Mexican Chicken and Rice (Arroz con Pollo)

This one-pot meal is comfort food at its finest. Juicy chicken and flavorful rice cook together for a complete dinner.

Recipe Metadata:

Time to Make: 1 hour

Servings: 6

Ingredients:

1. 6 chicken thighs (bone-in, skin-on)
2. Salt and pepper to taste
3. 2 tablespoons oil
4. 1 onion, diced
5. 1 bell pepper, diced
6. 3 cloves garlic, minced
7. 1½ cups long-grain white rice
8. 1 (14.5-ounce) can diced tomatoes
9. 2 cups chicken broth
10. 1 teaspoon cumin
11. 1 teaspoon oregano
12. ½ teaspoon paprika
13. ½ cup frozen peas
14. ¼ cup cilantro, chopped

Recipe Steps:

1. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
2. Brown chicken on both sides, about 5-7 minutes per side. Remove and set aside.
3. In the same pot, add onion and bell pepper. Cook until soft, about 5 minutes.
4. Add garlic and cook for 1 minute. Add rice and toast for 2-3 minutes.
5. Stir in tomatoes, broth, cumin, oregano, and paprika. Bring to a simmer.
6. Return chicken to pot, nestling it into the rice. Cover and reduce heat to low.
7. Cook for 25-30 minutes until chicken is cooked through and rice is tender.
8. Add peas in the last 5 minutes of cooking. Let stand 10 minutes, garnish with cilantro.

12. Mexican Shrimp Rice

This coastal-inspired dish comes together quickly and feels special enough for company.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 1 lb large shrimp, peeled and deveined
2. 1½ cups long-grain white rice
3. 2 tablespoons olive oil, divided
4. ½ onion, diced
5. 1 bell pepper, diced
6. 3 cloves garlic, minced
7. 1 (10-ounce) can diced tomatoes with green chiles
8. 2 cups chicken broth
9. 1 teaspoon chili powder
10. ½ teaspoon cumin
11. Salt and pepper to taste
12. ¼ cup cilantro, chopped
13. Lime wedges for serving

Recipe Steps:

1. Season shrimp with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. Cook shrimp for 1-2 minutes per side until pink. Remove and set aside.
3. Add remaining oil to skillet. Add rice and toast for 3-4 minutes.
4. Add onion and bell pepper, cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
5. Stir in diced tomatoes, broth, chili powder, and cumin. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
7. Gently stir in cooked shrimp and let warm through for 2-3 minutes.
8. Garnish with cilantro and serve with lime wedges.

13. Mexican Rice with Chorizo

Spicy chorizo infuses the rice with incredible flavor and turns it into a hearty main dish.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4-6

Ingredients:

1. 8 oz Mexican chorizo, casing removed
2. 1½ cups long-grain white rice
3. ½ onion, diced
4. 2 cloves garlic, minced
5. 1 (10-ounce) can diced tomatoes with green chiles
6. 2 cups chicken broth
7. 1 teaspoon cumin
8. Salt to taste
9. ¼ cup cilantro, chopped

Recipe Steps:

1. In a large skillet, cook chorizo over medium heat, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
2. Remove chorizo with a slotted spoon, leaving rendered fat in the skillet.
3. Add rice to the skillet and toast in the chorizo fat for 3-4 minutes.
4. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
5. Stir in diced tomatoes, broth, cumin, and salt. Return chorizo to the pan.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
7. Remove from heat, let stand 5 minutes, fluff with a fork, and stir in cilantro.

Unique and Festive Rice Dishes

14. Arroz Negro (Black Rice)

This dramatic black rice gets its color from squid ink, but a simpler version uses black beans for a striking side dish.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1½ cups black rice
2. 2 tablespoons olive oil
3. ½ onion, diced
4. 2 cloves garlic, minced
5. 1 jalapeño, seeded and minced
6. 1 (15-ounce) can black beans, drained and rinsed
7. 2 cups vegetable or chicken broth
8. 1 teaspoon cumin
9. 1 teaspoon salt
10. ¼ cup cilantro, chopped
11. Lime wedges for serving

Recipe Steps:

1. Rinse black rice well until water runs clear. Drain.
2. Heat oil in a saucepan over medium heat. Add rice and toast for 2-3 minutes.
3. Add onion, garlic, and jalapeño. Cook until soft, about 3 minutes.
4. Stir in black beans, broth, cumin, and salt.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender and liquid is absorbed.
6. Remove from heat, let stand 5 minutes, fluff with a fork, and stir in cilantro. Serve with lime wedges.

15. Mexican Fried Rice

This fusion dish takes leftover Mexican rice and transforms it into something entirely new with eggs, vegetables, and soy sauce.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 3 cups cooked and cooled Mexican rice
2. 2 tablespoons oil
3. 2 eggs, lightly beaten
4. ½ onion, diced
5. 1 bell pepper, diced
6. 2 cloves garlic, minced
7. ½ cup corn kernels
8. 2 tablespoons soy sauce
9. 1 teaspoon chili powder
10. ¼ cup cilantro, chopped
11. Lime wedges for serving

Recipe Steps:

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
2. Add beaten eggs and scramble until just cooked. Remove and set aside.
3. Add remaining oil to skillet. Add onion and bell pepper, cook until soft, about 3 minutes.
4. Add garlic and corn, cook for 2 minutes.
5. Add cold rice, breaking up any clumps. Stir-fry until heated through, about 3-4 minutes.
6. Add soy sauce and chili powder, toss to combine.
7. Return eggs to skillet and stir gently. Garnish with cilantro and serve with lime wedges.

16. Sopa de Arroz (Mexican Rice Soup)

Light yet satisfying, this tomato-based rice soup is a classic Mexican comfort food.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4-6

Ingredients:

1. 2 tablespoons oil
2. 1 cup long-grain white rice
3. ½ onion, finely chopped
4. 2 cloves garlic, minced
5. 2 Roma tomatoes, blended with 2 cups water
6. 4 cups chicken broth
7. 1 teaspoon salt
8. ½ teaspoon cumin
9. ¼ cup cilantro, chopped
10. Lime wedges for serving

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add rice and toast until lightly golden, about 5 minutes.
2. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Pour in the blended tomato mixture and broth. Add salt and cumin.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender.
5. Stir in cilantro and serve hot with lime wedges.

Rice for Special Occasions

17. Arroz con Leche (Mexican Rice Pudding)

Yes, rice can be dessert too. This creamy, cinnamon-spiced rice pudding is a beloved Mexican treat.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 cup long-grain white rice
2. 2 cups water
3. 1 cinnamon stick
4. 1 (12-ounce) can evaporated milk
5. 1 (14-ounce) can sweetened condensed milk
6. 1 cup whole milk
7. 1 teaspoon vanilla extract
8. ½ cup raisins (optional)
9. Ground cinnamon for garnish

Recipe Steps:

1. Rinse rice well. In a saucepan, combine rice, water, and cinnamon stick. Bring to a boil.
2. Reduce heat, cover, and simmer for 15-18 minutes until rice is tender and water is absorbed.
3. Remove cinnamon stick. Add evaporated milk, condensed milk, and whole milk.
4. Cook over medium-low heat, stirring frequently, until thickened to your liking, about 15-20 minutes.
5. Stir in vanilla and raisins if using. Cook for 2 more minutes.
6. Serve warm or chilled, sprinkled with ground cinnamon.

18. Mexican Rice Casserole

This layered casserole is like deconstructed enchiladas with rice. Perfect for feeding a crowd.

Recipe Metadata:

Time to Make: 1 hour

Servings: 8

Ingredients:

1. 1½ cups long-grain white rice, cooked according to basic recipe
2. 1 lb ground beef or turkey
3. 1 onion, diced
4. 2 cloves garlic, minced
5. 1 (15-ounce) can black beans, drained and rinsed
6. 1 (15-ounce) can corn, drained
7. 1 (10-ounce) can diced tomatoes with green chiles
8. 1 (10-ounce) can enchilada sauce
9. 2 cups shredded Mexican cheese blend
10. 1 teaspoon cumin
11. 1 teaspoon chili powder
12. Salt to taste
13. ¼ cup cilantro, chopped
14. Optional toppings: sour cream, avocado, salsa

Recipe Steps:

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. In a large skillet, brown ground beef with onion until meat is cooked through. Drain fat.
3. Add garlic, cumin, and chili powder. Cook for 1 minute.
4. Stir in black beans, corn, diced tomatoes, and ½ cup enchilada sauce. Simmer for 5 minutes.
5. Spread cooked rice evenly in the baking dish. Top with meat mixture.
6. Pour remaining enchilada sauce over everything. Sprinkle with cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes until bubbly.
8. Let stand 10 minutes, garnish with cilantro, and serve with desired toppings.