If you've ever craved that fluffy, flavorful rice you get at your favorite Mexican restaurant, then you'll love this Quick Mexican Rice Recipe. This version has minimal prep work and it's simmered for only 15 minutes until the rice is infused with all that bold, zesty flavor!
🔍 Quick Look: Quick Mexican Rice
- 🕒 Ready In: 30 minutes
- 🍴 Servings: 8 servings
- 🔥 Calories: ~ per serving
- ⭐ Main Ingredients: White rice, picante sauce, onion, cumin, lime
- 📖 Dietary Info: Dairy-free, gluten-free, vegetarian, low-fat
- 👩🍳 Method: Stovetop
- ⭐ Difficulty: Beginner
Whenever I make a Mexican meal at home (like my Easy Chicken Enchilada Recipe), I always like to make a side of Mexican rice to complete the meal! This recipe is one of my go-tos because it's so easy to make, but it always delivers on mouthwatering flavor. It's a million times better than the boxed rice that you buy, plus it really doesn't take that much extra effort.
Serve this rice alongside my Instant Pot Refried Black Beans and your favorite Mexican entrees, like my Creamy Chicken Quesadillas or Instant Pot Sweet Pork Tacos.
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❤️ Why You'll Love This Recipe
- Restaurant Flavor at Home - This rice has the same fluffy texture and bold taste you'd expect from your favorite Mexican restaurant, but now you can make it and enjoy it in the comfort of your home!
- Quick and Foolproof - With just 30 minutes from start to finish, you can whip up this rice in no time. And if you follow the recipe, I can guarantee it will turn out perfect every time!
- Versatile - It pairs with everything from tacos and enchiladas to grilled chicken or fajitas, and it's just as good reheated the next day!
🛒 Ingredients
- Picante Sauce: I love using picante sauce in this recipe because it packs in so much flavor without any work of chopping or prepping ingredients! It adds a little heat, tangy tomato goodness, and a blend of spices that make the rice taste like it's been simmering all day.
- Cumin: Just a teaspoon of cumin goes a long way! It gives the rice that warm, earthy flavor that's essential in Mexican cooking.
- Fresh Lime: A squeeze of lime at the end brightens up the whole dish. It adds that fresh citrusy kick that balances the savory flavors and makes the rice irresistible.
See the recipe card below for full information on ingredients and quantities.
🔄 Substitutions & Variations
- Long-Grain White Rice: I prefer long-grain white rice, but you can swap in jasmine or basmati. Brown rice can be used too, just increase the cooking time and liquid.
- Chicken Broth: Swap with vegetable broth to make the recipe vegan.
- Picante Sauce: If you don't have picante sauce, salsa also works great!
- Yellow Onion: White or even red onion will work too.
🍅 How to Make This Quick Mexican Rice Recipe
Step 1: Heat olive oil in a large, heavy skillet over medium heat.
Step 2: Add diced onion and cook, stirring occasionally, until softened, about 5 minutes.
Step 3: Stir in rice and cook until the grains begin to turn golden brown and lightly toasted, 3-4 minutes.
Step 4: Add chicken broth, picante sauce, and cumin. Stir to combine.
Step 5: Reduce heat to low, cover, and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
Step 6: Remove skillet from heat and let the rice rest, covered, for 5 minutes.
Step 7: Fluff with a fork and finish with a squeeze of fresh lime juice before serving.
🍚Want to make this recipe in the Instant Pot instead?
Ask AI how to adjust the recipe:
🌟Expert Tips
- Toast the rice well . Don't rush this step! Letting the rice turn lightly golden in the pan before adding the liquids adds a nutty depth of flavor that makes the rice taste just like the restaurant version.
- Don't lift the lid. Once the rice is simmering, resist the urge to peek. Trapping the steam inside is what cooks the rice and makes it fluffy!
- Rest before fluffing. After cooking, let the rice sit covered for 5 minutes. This final step makes the texture light and fluffy.
- Adjust spice level - Choose mild, medium, or hot picante sauce depending on your spice preference.
💭 FAQs (storage, serving, etc.)
Yes! Brown rice works, but it needs more liquid and a longer cooking time. Add about ½ cup extra broth and simmer for 35-40 minutes, or until tender.
Store the rice in an airtight container in the fridge for up to 4 days, then reheat on the stovetop with a splash of broth or water to refresh the texture.
🌮More Mexican-Inspired Recipes to Try
📋 Recipe
Quick Mexican Rice Recipe
Ingredients
- 2 tablespoons vegetable oil
- ½ cup yellow onion diced
- 2 cups long-grain white rice uncooked
- 2 cups chicken broth or vegetable broth
- 16 ounces picante sauce
- 1 teaspoon cumin
- 1 lime juiced, for garnish
- cilantro for garnish
Instructions
- Heat vegetable oil in a large, heavy skillet over medium heat.
- Add diced onion and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in rice and cook until the grains begin to turn golden brown and lightly toasted, 3-4 minutes.
- Add chicken broth, picante sauce, and cumin. Stir to combine.
- Reduce heat to low, cover, and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
- Remove skillet from heat and let the rice rest, covered, for 5 minutes.
- Fluff with a fork and finish with a squeeze of fresh lime juice before serving.
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