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Craving the fluffy, orange Mexican rice you get at your favorite Tex-Mex restaurant?
This EASY recipe skips the tomato sauce and uses Ro*Tel diced tomatoes and green chilies (or any canned diced tomatoes) for unbeatable authentic Tex-Mex flavor-plus a little kick!

Forget the fuss-this is truly restaurant-style, one-pot Mexican rice, just like they serve across Texas, made even easier with a can of Ro*Tel and your favorite salsa.
Instead of tomato paste or bouillon, my version gets bold, smoky flavor from a combo of salsa and Ro*Tel. That's right-flavor shortcut, unlocked!
In just 30 minutes, you'll have fluffy, deeply flavorful rice that's perfect for family dinners, Taco Tuesday, Cinco de Mayo, potlucks, or any time your Tex-Mex cravings hit. Serve it with Instant Pot Refried Beans, Mexican Shrimp Salad, or Tex-Mex Enchiladas.
Table of Contents
- 📍Recipe At A Glance
- Why I Love This Recipe ❤️
- What Makes This Rice Unique (and So Good)
- 🛒 Ingredient Notes & Swaps
- Ingredient Spotlight: Why Use Ro*Tel Diced Tomatoes?
- 👩🍳 Step-By-Step: How to Make Mexican Rice
- Pro Tips for Perfect Mexican Rice 🌟
- Storage, Freezing, & Reheating 📦🥶🔥
- Recipe Variations 🔄
- What to Serve With Mexican Rice 🍽️
- ❓FAQs
- Storage Tips 🥡
- Call to Action 💬
- Recipe
- Reviews
📍Recipe At A Glance
| Category | Side Dish, Tex-Mex, Rice |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 6-8 |
| Great For | Tacos, enchiladas, potlucks, family dinners, game day, meal prep |
Why I Love This Recipe ❤️
After years of testing Tex-Mex rice in my San Antonio kitchen, I wanted something bold and aromatic, but not fussy. I've tweaked this method again and again-trust me, the flavor is unbeatable with the bold, authentic flavor I wanted, with perfectly fluffy grains every time.
This is my go-to for easy weeknight meals, but it's special enough for family get-togethers and backyard fiestas!
What Makes This Rice Unique (and So Good)
- 🍲 One-Pot Wonder: Less cleanup, more flavor.
- 🌶 Tex-Mex Twist: Using salsa + Ro*Tel means extra depth and a touch of smoky heat.
- 🧄 Aromatic & Savory: Sautéed onions, garlic, and toasted rice create an irresistible base.
- 🍚 Fluffy Texture: Toasting the rice first gives it a nutty aroma and keeps the grains from getting mushy.
- 👨👩👧👦 Crowd-Friendly: Easy to scale for a crowd, whether you're doubling for a potluck or halving for a small family dinner.
🛒 Ingredient Notes & Swaps

- Long Grain White Rice: Holds its shape best; avoid short-grain because it makes the rice clump and gets mushy instead of staying light and fluffy.
- Salsa: This bring smoky, tangy, and spicy flavor-no need for tomato sauce!
- Diced Tomatoes & Chilies (Ro*Tel): I always use a can of Ro*Tel (with liquid!) for extra flavor and a touch of heat. Any brand of canned diced tomatoes, or even fire-roasted, will work-just toss in a chopped jalapeño for spice.
- Onion & Garlic: Build savory, aromatic depth.
- Chicken Broth: For extra savory flavor use chicken bone broth, or sub veggie broth for a vegetarian option.
- Seasonings: Cumin, chili powder, and a pinch of salt bring everything together.
Ingredient Spotlight: Why Use Ro*Tel Diced Tomatoes?
RoTel diced tomatoes and green chilies bring classic Mexican rice flavor-bright, tangy, and just spicy enough. They add both the tomato base and a little heat, all in one can. No need for tomato sauce or tomato paste! You can use any canned diced tomatoes, but RoTel is my shortcut for that Tex-Mex taste.
See the printable recipe card below for a full list of ingredients with quantities.
👩🍳 Step-By-Step: How to Make Mexican Rice

- Step 1: Toast the Rice
Heat oil in a large skillet or pot over medium heat. Add rice and cook, stirring frequently, until the grains start to turn golden and you smell a nutty aroma (about 4-5 minutes). Toasting helps keep the grains separate and adds deep flavor.

- Step 2: Sauté the Veggies
Stir in chopped onion, garlic, and jalapeños, cooking until softened.

- Step 3: Add Flavor – Pour in the salsa, Ro*Tel (with juices), and all seasonings. Stir well.

- Step 4: Add Liquids & Simmer
Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and cook for 18-20 minutes, or until rice is tender and the liquid is absorbed.

- Step 5: Rest
Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and serve!
Pro Tips for Perfect Mexican Rice 🌟
- No Peeking: Leave the lid on-steam is what finishes the rice!
- Don't Skip Toasting: This step is key for nutty, aromatic flavor and fluffy texture.
- Batch Size: This recipe scales up or down easily-just use a larger pot if doubling.
Storage, Freezing, & Reheating 📦🥶🔥
- Storing Leftovers: Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a zip-top bag (flattened for faster thawing) for up to 2 months.
- Reheating: Microwave with a sprinkle of water and cover loosely, or reheat on the stovetop over low heat, adding a splash of broth if needed.
Recipe Variations 🔄
- Vegetarian: Use veggie broth.
- Mild or Spicy: Choose mild or hot Ro*Tel and salsa to match your crowd.
- Add-Ins: Toss in corn, peas, or diced carrots for extra color and flavor.
What to Serve With Mexican Rice 🍽️
This rice is the ultimate Tex-Mex sidekick! Pair with:
- Refried Beans – Serve it with Instant Pot Refried Beans and your fave Tex-Mex main dish.
- Enchiladas – Try it with Tex-Mex Enchiladas with Chili Gravy, Chicken Enchiladas Rancheras, or Enchiladas Rojas de Queso
- Tacos – 🍗 Crockpot Chicken Tacos, Instant Pot Pulled Pork Tacos, 🐠 Mahi Mahi Tacos with Mango Salsa, 🌮 Ground Beef Tacos
- Grilled chicken
- Fajitas – Tex-Mex Steak Fajitas, 🍤 Skillet Chicken Fajitas, Shrimp Fajitas
- Game day nachos – Pulled Pork Nachos, or Tijuana Shrimp Dip Nachos
- Or serve as the base for a burrito bowl

❓FAQs
Toasting the rice gives it a nutty, aromatic flavor and helps the grains stay separate for that fluffy, restaurant-style texture.
You can, but you'll need to increase the cook time and liquid. Brown rice takes longer and uses more broth.
In the U.S., the terms are used almost interchangeably-especially in Texas! Traditionally, "Mexican rice" is the fluffy, orange, tomato-based side you get at Mexican restaurants (often made with diced tomatoes or Ro*Tel). "Spanish rice" sometimes means a yellow, saffron-flavored dish. But in South Texas and most of the Southwest, "Spanish rice" is just another name for this classic tomato-and-spice Mexican rice. So call it what you want-just don't call it bland!
Just double all ingredients and make sure you use a large enough pot. Cooking time stays about the same.
Yes! This rice reheats beautifully, making it perfect for meal prep or parties.
Storage Tips 🥡
Fridge: Keeps up to 4 days, tightly covered.
Freezer: Up to 2 months. Thaw in fridge before reheating.
Reheat: Microwave with a splash of broth, or gently reheat on the stove.
Call to Action 💬
Did you try this Easy Homemade Mexican Rice? Share your favorite serving idea or any Tex-Mex twists in the comments below and give it a star rating-I'd love to hear how you make it your own! Let's keep the Tex-Mex fiesta going!
Recipe
Ingredients
- 3 Tablespoons oil
- 2 cups long grain white rice
- 1/2 onion , chopped
- 1 jalapeno , seeded and diced
- 3 cloves garlic , minced
- 1 (10-ounce can) Ro*Tel diced tomatoes and chilies (with liquid)
- 1 cup (8-ounces) red salsa
- 2 cups reduced-sodium chicken broth or vegetable broth
- 2 teaspoons cumin
- salt and pepper to taste
Instructions
- Toast the Rice: Heat oil in a large skillet or pot over medium heat. Add rice and cook, stirring frequently, until the grains start to turn golden and you smell a nutty aroma (about 4-5 minutes). Toasting helps keep the grains separate and adds deep flavor.
- Sauté the Veggies: Stir in chopped onion and jalapeños, cooking until softened. Add the minced garlic and cook for one minute.
- Add Flavor: Pour in the salsa, Ro*Tel (with juices), and all seasonings. Stir well.
- Add Liquids & Simmer: Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and cook for 18-20 minutes, or until rice is tender and the liquid is absorbed.
- Rest: Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and serve!







Nan says
Thank you for the delicious recipe! I added a can of black beans with the salsa mixture and didn’t use jalapeños because it would be too spicy for some of my family, but had my pickled jalapeños as a topping choice. I think I might also add some corn next time. Thanks again!
Chicago Knitter says
This is a great recipe. Although there are two of us I made the full recipe. I portioned out and put in freezer bags. I like to use 365 Medium Red Salsa.
Jane says
Plan to give yourself more time than stated in the recipe info. It will cook for 20 minutes AFTER onions are sautéed, garlic is added, rice is added and cooked for about 5 minutes, then the added liquid is brought to a boil.
Michele says
Hi Jane,
Thanks so much for making the recipe and letting me know about the cook time. I did adjust the cook time in the recipe card and added additional recipe tips in the Notes section of the recipe card.
Thanks,
Michele
Stephanie says
This rice turned out perfect. I used medium grain white rice and found that (as you mentioned in your notes) I had to adjust my cooking time and water ratio only by a little. In addition to the jalapeno, I added one each of minced orange and yellow mini sweet peppers to bring more color. Bringing this to a dinner party and I’m very pleased with the results. Thank you for sharing your recipe!
Michele says
Hi Stephanie,
Thanks so much for the comment and tips. I’m glad you liked it and I hope everyone at your dinner party enjoys it too.
Michele
Stacey says
Question, can this be made with instant rice?
Michele says
Hi Stacey,
I have not tried it with instant rice, you probably could try it. However, since the instant rice cooks in a much shorter time, I don’t believe you will get all the flavor from the seasoning as you would if using regular rice cooked for the full time. But you can try it and let me know.
Thanks,
Michele
Elizabeth says
I have been looking for a good Spanish rice for years. This is perfect. We are elderly so we had to leave out the jalapeños since it no longer agrees with us. And what I really liked was I was able to put half of of this in the freezer and we pulled it out of freezer tonight and I was easy to reheat and tasted exactly like when I made it fresh.
Thank you
Michele says
Hi Elizabeth,
I’m so glad you liked this Spanish rice recipe. It is our go-to recipe. Thanks so much for coming back and sharing your experience.
Michele
James says
Thanks for the recipe.
Patsy Permenter says
I wish I could say that we loved it. I did not like the Rotel tomatoes flavor, and I really did not like the cumin. I will make it again but will not add those two items. I will have to substitute the Rotel with broth or tomato sauce. I think I will add another clove of garlic also.
Colleen says
I’ve made this 7 times and my family loves it!!
Michele says
Hi Colleen,
I’m so glad you and your family love it. Mine does too!
Keep Cooking,
Michele
Yvie says
Great recipe. I made this for Sunday family dinner and it was a big hit. The addition of the spicy salsa (I used Mrs Renfro’s medium salsa) and spicy tomatoes were really a game changer. I used 3/4 of a habanero pepper instead of jalapeno simply because my husband doesn’t like the latter. This is a delicious and flavorful rice dish. Thank you for the recipe.
Shanita says
Delicious!
Michele says
Thank you!
big d says
michelle,
i browned rice with veggies before adding liquid, your recipe is bomb!!
Big d says
forgot, did the hockie pokie before the browning!!
Douglas Murray says
I added a drained can of black beans and it turned out absolutely FANTASTIC! SO DELICIOUS!
Michele says
Hi Douglas,
I’m so glad you liked it! Thanks for taking the time to swing back here to let us know.
Thanks,
Michele