Mexican Red Rice + Video

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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!

titled collage for Mexican red rice

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 VIDEO

Watch the video below to see how easy it is to make this rice side dish!

jalapenos and onions in skillet

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!
restaurant style mexican rice ingredients in skillet

Serving Suggestions

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.

This will also make an excellent side dish for fajitas or enchiladas!

simmering red liquid

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.

wooden spoon stirring fluffy rice side dish

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.

Enjoy!

With love from our simple kitchen to yours. 

grains of fluffy basmati with corn and spices in skillet

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Other Easy Sides

Corn on the Cob in the Oven

Italian Green Beans

Bacon Wrapped Brussels Sprouts

Mexican Street Corn Salad


red rice in skillet

Mexican Red Rice + Video

Donna Elick
Mexican red rice has the perfect blend of spice, acidity and sweetness. With our easy rice recipe, you can have this side dish in 30 mins!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine Mexican
Method Stovetop
Servings 8

Ingredients
 

  • 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

Instructions
 

  • 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.

Video

Donna’s Notes

Customize your heat level. Add one jalapeño for mild, two for medium and three for hot.
For maximum freshness and potency, it is best to store herbs in a sealed airtight container, away from light and heat. Also, moisture can cause caking and other problems, so it’s best to avoid keeping them near the stove or in the refrigerator. Replace ground herbs and spices every 6 to 9 months. If the color has faded, it’s likely the flavor has faded too.

Nutrition

Serving: 1 | Calories: 268cal | Carbohydrates: 47g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 285mg | Sugar: 4g | Fiber: 2g | Calcium: 39mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
titled pinterest collage for mexican red rice recipe

Originally published January 2018, updated and republished January 2022

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14 Comments

  1. Ohh thank you for this recipee. Just wrote down all the ingredients to buy. This dish is for this week. Wish I could eat it today…. But I have to wait. Looks delicious and be sure it is….
    Layla

  2. 10" skillet? I don't have one like straight sided the picture and you also mention to 'cover the pot' later. An awful lot of ingredients for the pan I have. Did you transfer at any time?

    1. No. Perhaps you should use a 12" skillet or a stock pot to make sure you can fit everything. Enjoy and let us know how it goes.

  3. I just mentioned earlier today to my husband that i am going to look up a recipe for Spanish rice. My finicky printer won't print this so I am hand copying it.

  4. I’ve made this dish before and even though the rice didn’t cook all the way through I could still taste the tastiness…trying again and cooking the rice a little before hand this time hopefully it comes out good

  5. I have never had corn in Spanish rice at any restaurant…seems kind of strange, so I will leave it out and cut back on all the amounts of spices as they seem excessive.

    1. Corn is very good in Mexican dishes. You really should give it a try. If nothing else, try cooking some corn separately and adding a spoonful or two to your portion and give it a try. I wouldn’t be surprised if you change your mind.

      1. We agree with you, Michael – Corn is a delicious addition to rice side dishes!

        TSRI Team member,
        Becca

  6. 5 stars
    Mexican red rice is far better than plain rice in my opinion, and even better when spice is added. This is an awesome recipe, I wonder if it would work in an instant pot too!

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