This easy one-pot side dish is packed with bold flavor.
This weeknight favorite is made with white rice simmered in tomato sauce and broth, with a handful of zesty seasonings. Finish with cilantro and lime for a must-try savory side.
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Holly’s Recipe Highlights
- Flavor: Smoky, earthy, and a little spicy, homemade Tex-Mex rice is better than takeout!
- Skill Level: Cook the rice, then add the remaining ingredients to the same pot. It’s that easy.
- Prep Note: For a more fluffy rice, wash the rice first until the water runs clear to remove the sticky starch layer that clings to the grains.
- Budget Tip: Add a can of black or pinto beans to stretch the dish a little further.
Ingredients Tips for Tex-Mex Rice
- Rice: Short or long-grain rice works great in this recipe. Even leftover rice can be repurposed in this dish, and it takes less time to cook! Swap in brown rice for a chewier texture.
- Sauce: Chicken broth and tomato sauce, with a few seasonings, infuse the rice with flavor. Feel free to stir in some salsa in Step 2. Chicken bouillon can substitute for broth if need be.
- Seasonings: Basics like cumin, chili powder, and oregano add depth of flavor to this dish. Adjust for heat preference, or add in a jalapeno for a spicy kick!
Leftover Rice?
Keep leftovers in an airtight container for up to 3 days or freeze portions in zippered bags for up to 1 month. Thaw in the fridge before reheating in the microwave, or add directly to a hearty chicken tortilla soup.
Favorite Ways to Use Tex Mex Rice
Did you try this Tex Mex Rice Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 cup long grain white rice
- 1 small onion diced
- 1 jalapeño seeded and minced, optional
- 2 tablespoons butter
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon dried oregano
- 1 ¾ cups chicken broth
- ⅔ cup tomato sauce
- chopped fresh cilantro for garnish, optional
- lime wedges for serving
Instructions
- Cook rice and onion (and jalapeno if using) in butter over medium heat until onions are tender and rice is golden, about 5 minutes. Add cumin, chili powder, and oregano and cook 1 minute more.
- Stir in chicken broth and tomato sauce and bring to a boil. Cover and reduce to a simmer and cook 15 minutes or until liquid is absorbed.
- Remove from heat and let sit 5-10 minutes covered.
- Fluff with a fork and serve with fresh cilantro and lime wedges.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Could you make this with brown rice? I’m trying to get away from “white” carbs. Thanks
We’ve never tried this recipe with brown rice Penny. Brown rice tends to take longer to cook, so please check the package. Let us know how it works out for you!
So good!! I had frozen bone broth I used.
Did not use jalapeño pepper. Family raved about it. Thank you!!