Authentic Mexican Rice Recipe: Flavorful Saffron-Style Spanish Rice

This Mexican rice is my tried-and-true, never-fail, always-delicious recipe.

Looking for more Mexican recipes? Try my chicken street tacos, tomatillo salsa, hot Mexican street corn dip, or white chicken enchiladas.

I’ve been refining this Mexican rice for years, and it consistently turns out perfectly. A few simple techniques make all the difference: rinse the rice well, toast it briefly in oil before adding liquid, and use the right variety of rice.

For texture, I prefer basmati rice. Jasmine can be too sticky, and many standard long-grain white rices can become mushy or grainy. Basmati gives a light, separate grain that works beautifully in this dish. My go-to brand is Lundberg.

Serve With

This Mexican rice pairs well with nearly any Mexican-style main. It’s a natural companion for enchiladas, tacos, and grilled proteins.

Here are some ideas to serve alongside the rice: crockpot street corn chicken enchiladas, skillet white chicken enchiladas, or skillet chicken enchiladas with red enchilada sauce.

It’s also excellent with tacos. A few favorites to try are Birria quesa tacos, blackened fish tacos, carne asada tacos, chicken tinga tacos, al pastor tacos, or barbacoa tacos.

For additional sides, consider pico de gallo, salsa fresca, corn salsa, or a classic guacamole.

Mexican Rice

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

This Mexican rice is a reliable, flavorful side that complements a wide variety of Mexican dishes.

Ingredients

1 tbsp oil
½ medium onion, chopped
2 garlic cloves, minced
1 c basmati rice, rinsed and drained (see notes)
1 ½ tsp cumin
10 oz mild rotel
½ c frozen corn
½ tsp kosher salt
2 c chicken broth
¼ c loose packed cilantro, chopped

Instructions

Heat the oil in a small pot over medium-low heat. Add the onion and garlic and sauté until the onion is translucent. Add the rinsed rice and cumin and cook 2–3 minutes, stirring constantly, until the rice is lightly toasted.
Pulse the rotel in a food processor or with an immersion blender until there are no large chunks. Add the rotel, frozen corn, salt, and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer about 15 minutes or until the rice is tender and the liquid is absorbed.
Remove from heat, fluff the rice with a fork, and stir in the chopped cilantro. Taste and adjust salt if needed. Let rest a few minutes before serving for best texture.

Notes

Liquid amounts can vary by rice type. I use Lundberg basmati and 2 cups of broth works well. If you use a standard long-grain white rice, try 1½ cups of liquid instead of 2 cups; some brands absorb less and can become overcooked with too much liquid.

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