This simple Mexican red rice recipe is the perfect blend of spice, acidity, and sweetness. With flavor in every bite, it’s dangerously addicting!
Mexican red rice is the best part of the meal at any Mexican restaurant, right? Well, now you can get that taste right at home!
Mexican Red Rice
Fresh cilantro and my homemade seasoning blend are the key to this restaurant style Mexican rice dish. It has become a fast family favorite in my home, and it’s sure to be one in yours too!
If you love rice side dishes, be sure to also check out my recipes for Popeyes Red Beans and Rice and Taco Rice! They’re both a snap to make and pair well with just about any protein you want to serve them with!
Recipe Tips and Tricks
- Control the level of spice. Add one jalapeno for a mild taste, two peppers for medium heat, and three for maximum spiciness!
- Add protein. Both beef and chicken are great in this dish, but turkey and pork can also be used.
- Customize for every meal of the day. This dish has ultimate leftover potential. Add eggs and a tortilla and you have a delicious breakfast burrito!
- Add salsa for freshness. For a refreshing bite and variance in texture, add some salsa on the side!
This Mexican red rice recipe is incredibly versatile and leaves tons of room for customization. Add all of your favorite vegetables, such as carrots or peas, for a healthy way to work nutrients into your diet.
Mexican Red Rice FAQ
Can I use a prepackaged seasoning blend?
You can! Premade seasoning blends come with all of the ingredients mixed and ready to use. However, I always recommend making your own blends for the freshest flavor.
What is the best way to reheat leftovers?
I recommend adding a bit of water to your leftovers and microwaving for a few minutes to make sure the grains aren’t hard after reheating.
Another trick is to cover your bowl with a damp towel and then reheat.
Can I use a different kind of rice?
Long-grain Jasmine is typically best for stir-fried dishes. It comes out fluffier and doesn’t clump together compared to other short-grain alternatives.
You can use a short-grained alternative, but it won’t have the same texture and will be much stickier. You are also more likely to get mushy results.
With love from our simple kitchen to yours.
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Other Easy Sides
Mexican Red Rice + Video
- 3 tablespoons extra virgin olive oil
- 1/2 medium white onion, diced
- 1 –3 jalapeño peppers, seeded and minced (See Notes)
- 3 cloves garlic, minced
- 2 cups long-grain jasmine rice
- 2 cups reduced sodium chicken stock
- 14.5 ounces fire-roasted diced tomatoes with garlic
- 8 ounces tomato sauce
- 1 cup corn, frozen, fresh or canned and drained
- 2 tablespoons Mexican Seasoning Blend, recipe below
- 1 teaspoon kosher salt
- Chopped fresh cilantro
Mexican Seasoning Blend
- 4 tablespoons New Mexico chile powder
- 2 tablespoons smoked paprika
- 2 tablespoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano leaves
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon cayenne pepper
- Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
- Add the garlic and stir. Continue cooking for 30 seconds.
- Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
- Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
- Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.
- Remove from the heat and sprinkle with the cilantro.
- Mexican Seasoning Blend
- Combine the ingredients in an airtight 8-ounce mason jar. Seal and shake until well mixed. Store in a cool, dry, dark place.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2018, updated and republished January 2022
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