Simple Mexican Rice

You can whip up an easy and delicious side dish in no time with this simple Mexican rice recipe. It's a great option to serve with your favorite Tex-Mex foods like tacos or burritos.

I kept putting off making this Southwest style Spanish rice because it seemed harder than it should be. But, after a few test runs, I realized it's all about getting a few small steps right. Once I started toasting the rice properly and paying attention to the liquid ratio, the texture came out much more consistent and flavorful. It's now something I can throw together without thinking, and it pairs easily with mains like my oven cooked Carne Asada.

This easy Mexican rice can stretch a meal without adding much work. I found that it reheats well and holds its flavor, which makes it useful for leftovers or quick lunches. It also fits right in with easy dinner options, like my slow cooker chicken tacos when I want a complete meal on busy days.

Ingredients

This red rice only requires a few simple ingredients to make.

Here's what you'll need to make the recipe.

• Rice: Any style of rice you like can be used. 1 cup long grain rice is typically used, but there's no reason you can't use something like basmati rice.
• Olive oil: The rice is sautéed in the oil before cooking in liquid gives it a richer nuttier flavor.
• Tomatoes: Although you can dice fresh tomatoes, canned chopped tomatoes will save prep time.
• Red chili: A little bit of chili pepper adds some spice to the dish.
• Aromatics: Onion and garlic help balance out the flavor so don't omit them or the rice won't taste as good.
• Broth: Rice needs to be cooked in a liquid and broth adds a touch of flavor. To keep the recipe vegan, you'll want to use a vegetable broth. Otherwise, chicken broth can be used for cooking the rice.

Scroll down to the recipe card for the quantities used.

Instructions

This easy Mexican rice recipe cooks in the oven and not simmered on stove like other recipes.

After removing from the oven, you'll want to mix the rice with a fork until fluffy before serving.

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Tips

Here are a few helpful tips that can make a difference in the final texture:

• If the rice turns out slightly undercooked, add a small splash of hot broth, cover tightly, and return it to the oven for a few more minutes to finish steaming.
• If the top layer dries out, make sure your dish is covered well while baking so the moisture stays trapped and cooks the rice evenly.
• Let the rice rest for a few minutes after baking before fluffing so the remaining steam can finish setting the texture without turning it mushy.

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Variations

If you want to change it up, here are a few variations that work especially well with this oven-baked method:

• For a slightly firmer, more separate texture, swap in long-grain brown rice and extend the bake time with a bit more broth. It holds up well in the oven and gives you a more substantial side without extra steps.
• If you want a more savory, deeper flavor, replace part of the liquid with a smooth tomato sauce instead of just broth. This creates a richer base that bakes evenly into the rice without needing to stir.
• To turn it into more of a complete side, fold in drained black beans during the last few minutes of baking so they warm through without getting mushy.

Storage

Leftover rice can be stored in a sealed container in the refrigerator for up to 4 days. If you plan on storing it for longer, it's best to freeze it.

To freeze, let the vegan Mexican rice cool completely before transferring it to an airtight container or freezer bag. Label and date the container and make sure to use it within 3 months.

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