Go Back
+ servings
closeup shot of mexican rice in a dutch oven.
Print Recipe
5 from 1 vote

Mexican Rice

Restaurant style Mexican Rice made in the comfort of your own home! This easy one pan recipe requires just a handful of ingredients and comes together in just over 30 minutes.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6
Calories: 244kcal

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp butter unsalted
  • 1 small onion diced
  • 4 cloves garlic minced
  • 1 ½ cups long grain white rice rinsed
  • 1 tbsp tomato paste
  • 6 oz tomato sauce
  • 3 cups water
  • 1 tsp chili powder
  • ½ tsp salt or to taste

Instructions

  • Melt Butter: In a large skillet or saucepan heat the olive oil and melt the butter over medium-high heat.
  • Cook Rice: Add the onion and garlic to the saucepan and cook for 2 to 3 minutes until the onion begins to soften. Add the rice and saute for 3 to 4 minutes until the rice begins to brown a bit. Next, add the tomato paste and stir well.
  • Add Final Ingredients: Add the tomato sauce, water, chili powder, salt and stir. Bring the rice to a boil, lower the heat to simmer and cook covered for 20 minutes or until all the water has evaporated and the rice is fully cooked through.
  • Finish & Serve: Turn off the heat and fluff the rice a bit with a fork. Let it sit for 5 minutes before serving.

Notes

  1. Feel free to throw in any protein you’d like! This dish is a perfect way to use up some leftovers you have sitting around taking up space in your fridge.
  2. Don't skip the part of sautéing the rice until it starts to brown. This gives the rice a chance to absorb flavors and also adds a bit of a nutty taste to the rice.
  3. Sub chicken broth for the water to give some extra flavor to the dish.
  4. Be sure to store this Mexican rice as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days.
  5. If freezing, store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. Your Mexican rice will last up to 3 months in the freezer.

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 395mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg