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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.
This authentic rice is the ultimate side dish for Taco Tuesday or when paired with my creamy Mexican Street Corn Chicken Chili. Serve it with Instant Pot Refried Beans, Mexican Shrimp Salad, or Tex-Mex Enchiladas.
Planning your Cinco de Mayo menu? Finish your meal with something sweet – these easy Mexican desserts are perfect for parties and family dinners.
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!
Video
Hi, I’m Michele Feuerborn, a home cook with 25+ years experience, and former AllRecipes Allstar, creating bold & easy Southern, Mexican, Tex-Mex, and Instant Pot recipes. Featured in publications like Parade and BuzzFeed. Read More…
Anna says
I made this a few weeks ago and it was delicious! Had some kick to it because of the salsa but it was very flavorful! I’m going to make this recipe again for a dinner party and I need to triple it. Would I need to adjust the cooking time?
Michele says
Hi Anna, you may need to increase the time by about 5 or 10 minutes if you make it all in one pan. If you make it in more than one pan, then you may not have to increase the time.
Anna says
Thank you! I’ll add the time! I’m making it tonight! Great recipe!!!
Lisa Spears Tenpenny says
I made this and added taco sauce in place of salsa and just water instead of broth and my son the big eater could not get enough of this flavoured colourful rice..thank you for the recipe
Michele says
Hi Lisa,
Thank you for sharing this. I’m so glad your son loved it.
Be sure to check out our other recipes, such as Crockpot Chicken Tacos, Enchiladas Suizas, and Sopapilla Cheesecake Bars. I’m also working on developing more taco recipes. So be sure to sign up for email subscriptions so you will be notified when new recipes come out.
Thanks,
Michele
Kari says
When do you add the cumin? It’s listed in the ingredients, but not in the steps.
Michele says
Hi Kari, Thank you for your question. I added the cumin, salt, and pepper, to step 4 at the same time as the salsa and chicken broth.
Ashley says
I made this tonight for dinner and it was so good! I’ve never made spanish rice before but this recipe is easy. Thank you!
Michele says
I’m so happy you liked it! That’s great. Be sure to check out our other recipes on Flavor Mosaic as we have over 500 recipes and share with friends. Here is a link to my other Mexican recipes. https://flavormosaic.com/category/recipe-index/cuisine/mexican/
Darla Wende says
Hi! Hope you and your family had a wonderful Christmas. I have a question that I need information on. We are having our Christmas with my parents and siblings tomorrow. We are having Mexican and I want to make this Spanish rice. We will have about 16 adults. Will I need to triple this recipe?? Please let me know I am just now trying to find a good recipe and get the ingredients. This looks wonderful.
Michele says
Hi Darla, I love Mexican Food. I think that is a great idea to have Mexican food for Christmas. The recipe as written serves 8. So you would need to double the recipe. If you think they all will eat a lot of rice, even with all the other food, then you could triple the recipe. I hope that helps.
Merry Christmas,
Michele
Sherri says
Made this recipe yesterday, a day before I was serving it at our church Luncheon! This rice was better than any Mexican restaurants rice. The flavors are amazing. It warmed up nicely and was a beautiful dish to add to our taco bar for our luncheon! Will be making many time over now! Thank you so much for sharing!!!
Michele says
Hi Sherri,
Thank you so much for the kind words. I’m so happy you liked it!
Michele
Allyssa says
Thank you so much for sharing this amazing rice recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Clong says
I have tried 2 Mexican rice recipes and i knew i had to make a third try and that was yours. I didn’t have the red salsa on hand but otherwise followed the recipe to a T and this was the best i’ve ever tasted. Better than the resto variety and could even eat it as stand alone. Thank you so much for your generosity will be my go-to Mexican rice.
Michele says
Hi,
Thanks for the kind comment. I’m so glad you liked the recipe. That’s wonderful. Be sure to check out other recipes to go with it, such as Tex-Mex Enchiladas with chili gravy and Instant Pot Refried Beans.
Michele
Cindy McDow says
This made a lot of rice enough for several meals for 4. Next time will reduce by half on rice and liquids. It was good but not as flavorful as it smelled cooking, it was good but kinda on blan side.
Michele says
Hi Cindy,
Thanks for visiting and making this Mexican rice recipe. Yes, it makes a lot, as stated in the recipe card, it makes 8 servings. If you need to reduce the number of servings, it can be modified. For example, if you want the servings reduced to 4, all you have to do is move the slider bar next to the word “Servings” to the left to 4. I’m sorry you didn’t find this flavorful as you would have preferred. However, it is easy to add additional spice if you like but you can’t take it away if you added too much. Let me know if you have any other questions.
Thanks,
Michele
Cindy says
Thanks, i had the rice again next day and flavor was way better. So i stand corrected…i made again yesterday and added a little chili powder and dash of chile lime seasoning and it spiced it up quite nice. I will be making it again and again. Sorry folks my first review was wrong this is very good. Can’t wait for my next family Mexican Fiesta Ole.
KennyD says
This is a solid recipe. I made it in a large deep sided skillet rather than a dutch oven or pot. I may have boiled the rice a bit too long before turning the heat down and covering because the rice was a little mushy, but everyone loved it.
This feeds a crowd, I would say more than 8 if just side portions. Hard to halve this for just me and my wife, it would leave a half can of the tomatoes. We dont eat a lot of rice anyway as we are generally low carbers, but this was a splurge to feed a crowd.
I added way more seasonings than this recipe, and could have added even more, but thats my complaint about most Mexican rice in restaurants…almost no flavor.
Valerie says
This was a really yummy recipe. I didn’t use the jalapeño because I didn’t have any. Also, the diced tomatoes and green chilies were a little spicy so next time, I will use the mild version because my husband doesn’t like spicy food. But this turned out perfect! So much flavor.
Thanks for sharing!
DEB SOOY says
This was a really easy dish for me, I don’t make rice very often, but I needed to take a dish to a fall chili party and wanted to stay with the theme. Everyone loved the rice! Tomorrow I am making it again for a taco themed birthday, and I hope it is recieved as well as the last party. Thank you for such an easy, satisfying side dish!!
Lorraine Keleman says
WOW! This was an easy and flavor packed recipe. I used Sofrito in lieu of salsa and it was crazy good…definitely will be making this again.
Michele says
Hi Lorraine,
I’m so glad you liked it. Sofrito is a great substitution. Good idea. Thanks for the nice comment.
Michele
Carla says
Hello
I am making this recipe today and serving it tomorrow. Would you recommend reheating it in a crockpot, warming in Microwave then keep warm in crockpot, or skip crockpot and just use microwave. soft want to ruin the rice before I even get to serve it.having a cinco de Mayo part and not sure everyone will be eating at the same time.
Michele says
Hi Carla,
My recommendation is to reheat it in the microwave, and then you could keep it warm in the slow cooker. However, Add about 2 tablespoons of water or broth for each cup of rice before reheating in the microwave.
Thanks,
Michele
Lynn says
When we were growing up, our mother served Spanish rice often we loved it and then I just sort of lost track of it until a few weeks ago I became interested in the Mexican spices and the idea of re-creating something my mother did. What a wonderful and tasty recipe and thank you so much, I will make it the night before to serve the next day since I’ve read quite a few reviews that mention that idea