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Easy Homemade Mexican Rice with Ro*Tel (Spanish Rice)

By on | Updated on
4.46 from 70 votes
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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!

Easy Homemade Mexican Rice - Spanish Rice

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

CategorySide Dish, Tex-Mex, Rice
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings6-8
Great ForTacos, 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

A wooden cutting board holds the ingredients for Mexican Rice-white rice, white onion, jalapeño, can of Rotel, minced garlic, ground cumin, salsa, avocado oil, chicken broth, and salt-all arranged upright against a dark background.
  • 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

Overhead view of a pot filled with uncooked Mexican Rice mixed with chopped onions and green herbs, placed on a wooden surface.
  1. 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.
Chopped onions, garlic, and green peppers are sautéing in a large black skillet with metal handles, the perfect start for flavorful Mexican Rice, set on a wooden surface with a green cloth nearby.
  1. Step 2: Sauté the Veggies
    Stir in chopped onion, garlic, and jalapeños, cooking until softened.
A large black pot of Mexican Rice, filled with cooked rice, diced tomatoes, and chopped onions, sits on a wooden surface, with a green cloth partially visible at the top.
  1. Step 3: Add Flavor – Pour in the salsa, Ro*Tel (with juices), and all seasonings. Stir well.
A pot of tomato-based vegetable soup with visible diced vegetables sits on a wooden surface, viewed from above. A green cloth is partially visible at the top, evoking the vibrant colors of Mexican Rice.
  1. 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.
A bowl of Mexican Rice topped with chopped tomatoes and cilantro, garnished with lime wedges. A jalapeño pepper and fresh cilantro are beside the bowl on a blue woven placemat.
  1. 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:

A bowl of flavorful Mexican Rice garnished with lime wedges and cilantro, surrounded by fresh cilantro and a whole jalapeño pepper, set on a blue woven placemat.

❓FAQs

Why do you toast the rice first?

Toasting the rice gives it a nutty, aromatic flavor and helps the grains stay separate for that fluffy, restaurant-style texture.

Can I use brown rice?

You can, but you'll need to increase the cook time and liquid. Brown rice takes longer and uses more broth.

What’s the difference between Mexican Rice and Spanish Rice?

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!

How do I double the recipe?

Just double all ingredients and make sure you use a large enough pot. Cooking time stays about the same.

Can I make it ahead?

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

Easy Homemade Mexican Rice (or Spanish Rice)

By Michele @ Flavor Mosaic
4.46 from 70 votes
This Easy Homemade Mexican Rice, or Spanish Rice, with its bold Mexican flavors, will make your taste buds do a salsa dance, which makes it a perfect side dish for your Mexican dinner.
Easy Homemade Mexican Rice - Spanish Rice
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 240

Ingredients

US Customary – Metric

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!

Video

Tried this recipe?Please Rate this Recipe!

Notes

Recipe Tips

  1. To save time, heat the Pot and oil while you prep ingredients. 
    1. Put your pot or dutch oven on the stove and heat it to medium low heat. When hot, add the oil and let it eat.
    2. Finish prepping your ingredients while the oil heats.
  2. Chopping Onions. I recommend chopping the onions very small. You could even say dice the onions.
  3. Ensure oil is hot. When you add the diced onions, the oil in the pan should be hot. Don't add the onions until the pan and oil are hot.
  4. Soften, not brown Onions. Then cook the onions for about 5 minutes. The goal is to soften the onions, not to brown or caramelize the onions. So that does not take as long.
  5. The Type of Rice Matters. I used a grocery store generic long grain white rice. If you change the type of rice, for example use short grain white, brown or wild rice, it can change the cook time, and the amount of water needed, etc., and you will need to adjust accordingly. Read the label on the rice for instructions for your type of rice, and follow those for the best results.
  6. DO NOT DRAIN THE ROTEL! I know every other recipe that uses Ro*Tel calls for draining it, but not this recipe. We want to include the liquid in the Ro*tel in this rice recipe. If you do drain the Ro*Tel, then add another 10 ounces of water or broth.
  7. Cover the Pot. Don't forget to cover the pot. If you leave it uncovered, liquid will evaporate more quickly, and could cause the rice to be too dry.
Serving Suggestions
Mexican Appetizers
Mexican Main Dishes
More Mexican Side Dishes
Mexican Desserts
See ingredient descriptions in the above blog post for possible substitutions and modifications.
The nutrition information is an estimate and can change based on the type and brands of ingredients used.

Nutrition

Calories: 240kcal | Carbohydrates: 41g | Protein: 5g | Fat: 6g | Sodium: 230mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 3.5mg | Calcium: 32mg | Iron: 0.9mg

More Side Dishes

Comments

  1. Nan says

    5 stars
    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!

    Reply

  2. Chicago Knitter says

    5 stars
    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.

    Reply

  3. 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.

    Reply

    • 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

      Reply

  4. 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!

    Reply

    • 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

      Reply

  5. Stacey says

    Question, can this be made with instant rice?

    Reply

    • 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

      Reply

  6. 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

    Reply

    • 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

      Reply

  7. James says

    Thanks for the recipe.

    Reply

  8. Patsy Permenter says

    3 stars
    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.

    Reply

  9. Colleen says

    5 stars
    I’ve made this 7 times and my family loves it!!

    Reply

    • Michele says

      Hi Colleen,

      I’m so glad you and your family love it. Mine does too!

      Keep Cooking,

      Michele

      Reply

  10. Yvie says

    5 stars
    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.

    Reply

  11. Shanita says

    5 stars
    Delicious!

    Reply

    • Michele says

      Thank you!

      Reply

  12. big d says

    michelle,
    i browned rice with veggies before adding liquid, your recipe is bomb!!

    Reply

  13. Big d says

    5 stars
    forgot, did the hockie pokie before the browning!!

    Reply

  14. Douglas Murray says

    5 stars
    I added a drained can of black beans and it turned out absolutely FANTASTIC! SO DELICIOUS!

    Reply

    • 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

      Reply
4.46 from 70 votes (50 ratings without comment)

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