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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.
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.
Tex Mex Rice
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.
we tried this recipe and found it not only easy but delicious and satisfying.
Thank you so much! Glad you enjoyed it :)
Delicious. I used this recipe as a base to use up a bit of V8 juice and 2 cups of corn & tomato pico de gallo so I didn’t use the tomato sauce. I stirred in a drained can of black beans for some protein. I added 1 teaspoon of salt and 1/4 teaspoon of powdered garlic to the recipe as well. So good. With the addition of salt, I am confient that this origional recipe would be delicious too.
Would this work with brown rice?
We’ve never tried this recipe with brown rice Rhae. Brown rice tends to take longer to cook, so please check the package. Let us know how it works out for you!
Worth a try
very tasty
Omg, so good! We loved it and it was so easy.
I didn’t know Mexican rice was so easy! I will be making this one again, so good!
Yummy!! Thank you
I made this rice to go with our tacos and burritos. I used red pepper for heat and left the jalapeño out. I added a tiny bit of salt, garlic powder and paprika. An easy and tasty dish! Thanks!
Awesome to accompany taco night. So glad to have found this, thanks for the new weekly addition. Sooo good and easy. Thanks!!!
Glad you enjoyed it Megan!
This IS the best Mexican Rice recipe – only thing I do differently is to use 2 cups chicken broth and 1/2 cup tomato sauce (1/2 of an 8 ounce can). We like it with a little less tomato sauce. I freeze the leftover sauce for the next time I make this awesome recipe ! And I find that 20 minutes is the perfect amount of cooking time.
Yum, sounds delicious Jeanne!
Do you cook the rice before you make it? Also I have Minute rice can I use it?
For this recipe the rice is uncooked. We haven’t tried it with minute rice but you would need to reduce the cooking time to avoid overcooking the rice. Let us know how it turns out!
Would this work if I also added in a can of black beans and corn? Would I need to change anything about the recipe? Looks yummy.
We haven’t tried with those ingredients, but that should work fine Tracey. Since both of those ingredients are already cooked you just need to heat them up. I would add them closer to the end of cooking the rice. Let us know how it turns out.
That sounds good! I would be sure to drain the water from both cans
Would this work with veggie broth instead
Hi Caroline, it will change the flavor but it would still be delicious!
This is the best and easiest Mexican rice I’ve tried. Thank you for the recipe we loved it!
Great flavor but too spicy. I’d cut chili powder to 1/4 tsp next time.
Glad you enjoyed it Michelle!
I didn’t add butter to mine, but used everything else. I have a huge pot of mexican rice but mine is red……Awesome Recipe, I’m a wife also and an educator.
That still sounds delicious Keisha! Glad you enjoyed it!
You have the most beautiful, informative recipes that I have found! Thank you for the wonderful site. The recipes are great and the pictures to go with the recipe only increase the the enjoyment. It is always nice to see what the recipe looks like.
Thank you so much Janet!
I love you cooking
Thank you so much!
Do you have an Instant Pot Mexican Rice recipe?
Hi Linda,
Not yet, but check back later for more Instant Pot recipes!