You will love this spicy and savory Mexican Rice! It will be the perfect accompaniment to all of your favorite Mexican dishes.
Mexican Rice is a traditional accompaniment to tortilla specialties of the Southwest. The secret of this savory rice is that it is sautéed before the cooking water is added.
This rice pairs well with any and all of your favorite southwestern recipes. You can serve it with enchiladas, quesadillas, burritos, refried beans, and much more!
How to Make Mexican Rice
- Sauté onion & garlic.
- Sauté bell peppers, tomatoes, & seasonings.
- Remove from heat.
- Sauté rice, then add veggies and broth.
- Simmer until cooked, then serve!
Full directions for how to make Mexican Rice are in the printable recipe card below.
Mexican Rice FAQs
How can I add some heat (spice) to my rice?
There are many ways you can add more heat to your rice. You could add some of your favorite hot sauce, sprinkle in some red pepper flakes, or even pour in a can of diced green chilis. Just make sure to taste your rice along the way so it doesn't get too spicy!
Can I use white rice instead of brown?
You can use whatever kind of rice you prefer or have on hand. Brown rice is higher in fiber and retains more nutrients than white rice, but white rice is still delicious. If you really wanted to, you could even use long-grain rice or jasmine rice—the choice is yours!
For more ways to use brown rice, explore Classic Rice Dishes.
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 small green bell pepper finely chopped
- 1 cup ripe tomatoes diced; or diced canned tomatoes, drained
- 1 tsp dried oregano
- 1 tsp ground cumin
- ¼ tsp dried red pepper flakes or to taste
- salt and freshly ground pepper to taste
- 1 ½ cups raw brown rice
- 32 oz low-sodium vegetable broth
- Heat half of the oil in a medium skillet.
- Add the onion and garlic and sauté over medium-low heat until the onion is translucent.
- Add the bell pepper, tomatoes, and seasonings and sauté until the tomatoes have softened.
- Remove from heat and cover.
- Heat the remaining oil in a large skillet or stir-fry pan.
- Add the rice and sauté, stirring frequently, for 5 minutes.
- Add the sautéed vegetable mixture and the broth. Stir together and cover tightly.
- Simmer over very low heat until the water is absorbed, about 35 minutes. Don't lift the lid during this time.
- At the end, check to see if the rice is adequately done. If so, toss the mixture together, as the vegetables will have risen to the top. If not, add ½ cup water and simmer uncovered until absorbed.
- Serve at once.
NEVER thoght of sauteeing rice before ! Will certainly give it a go....Many Thanks.
That should read "thought "