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Easy Mexican Rice Recipe

This Easy Mexican Rice is bursting with flavor! A quick and simple side dish that elevates any meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Easy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 1 cup long-grain white rice
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 can diced tomatoes with green chiles (with juice)
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • ½ cup Mexican Blend cheese
  • 1 chipotle pepper in adobo sauce, minced (optional)
  • ½ cup chopped fresh cilantro plus more for garnish
  • 1 unit Juice of 1 lime

Instructions

  • Begin by rinsing the long-grain white rice under cold water. This step helps to remove excess starch, resulting in fluffier rice. Drain well.
  • In a medium saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Once melted, add the diced yellow onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  • Add the rinsed rice to the saucepan, stirring to coat it in the oil and butter mixture. Sprinkle in the kosher salt, ground black pepper, ground cumin, smoked paprika, and chili powder. Stir well to combine and toast the spices slightly for about a minute.
  • Next, pour in the can of diced tomatoes with green chiles, including the juice. Stir everything together, allowing the flavors to meld.
  • Add 2 cups of water to the saucepan and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer for about 15-20 minutes or until the rice is tender and the liquid has been absorbed.
  • Once the rice is cooked, remove it from the heat. Stir in the Mexican Blend cheese, minced chipotle pepper (if using), and chopped fresh cilantro. Squeeze the juice of 1 lime over the top and mix gently.
  • Fluff the rice with a fork, and garnish with additional cilantro if desired. Serve warm and enjoy your Easy Mexican Rice!

Equipment

  • Medium Saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • For a vegan option, use vegan butter instead of regular butter.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This dish can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.