This Mexican Rice is a great side dish for any meal! It’s light, fluffy, and packed with flavor in each bite that’s not only delicious but also authentic. What’s best is that it’s an easy Mexican rice recipe that you can whip up even on a busy weeknight!
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Mexican rice, also known as Arroz a la Mexicana, is a delicious side dish that’s made using rice, garlic onion, tomato-based sauce, and tasty spices! To get the most authentic flavor, my recipe uses a homemade enchilada sauce that elevates the dish to the next level!
This restaurant-style Mexican rice really is the best one you’ll ever have! It’s super easy to make! In fact, it’s easy enough that even a beginner can try this recipe and impress their family and friends. Try it once, and I’m sure you’ll keep coming back to this recipe!
🥘 INGREDIENTS YOU'LL NEED
You only need some simple ingredients to make this recipe that you already have in your pantry.
You can scroll down to the recipe card for further details and instructions.
Rice: First of all, we’ll need rice. The best choice is to go for is long-grain white rice. Alternatively, you can also use basmati rice or jasmine rice if that’s what you already have.
Enchilada sauce: Other recipes may use some tomato sauce, but for the real flavor, you need to use enchilada sauce! Try my homemade enchilada sauce recipe for the best flavor.
Spices: This recipe uses delicious spices such as ground cumin, coriander, oregano, and black pepper for the best flavor combination.
Onion and garlic: We’ll also be using some chopped onion and minced garlic for that classic flavor base since these aromatics add depth to the flavor!
🔪 HOW TO MAKE
The full instructions are in the recipe card below, but let's look at the main steps to making this delicious Mexican rice.
Step 1:
Start by washing the rice and then soak it in lukewarm water for 20 minutes. This will remove the outer layer of starch to give you fluffy rice once it’s cooked.
Step 2:
In a large skillet or Dutch oven, sauté chopped onion in olive oil till it turns translucent, then add garlic and spices.
Step 3:
Next, pour the enchilada sauce in along with water and let it come to a boil. Season with salt and add the soaked and drained rice as well as corn to the pot.
Step 4:
Stir everything and allow it to come to a boil. Then lower the heat and cover the pot with a lid. Cook for 17 minutes, and then fluff the rice using a fork or spatula.
Your delicious Mexican Rice is ready to be served! Garnish it with chopped parsley or cilantro before serving.
💭 COOKING TIPS
- You can use also use short-grain rice. If you do, the soaking time will be 15 minutes.
- Make sure you soak the rice before using it since it’ll remove the outer layer of starch, giving you the most fluffy and delicious rice.
- Use my homemade enchilada sauce for a better authentic tasting Mexican rice.
- You can use this delicious rice as a bed in enchiladas, or even tacos and burritos!
📖 DELICIOUS VARIATIONS
This delicious restaurant-style Mexican rice is absolutely perfect as it is, but if you’re looking to personalize the flavors a bit, here are some ideas you can try out:
Other veggies: You can add other veggies to this delicious side dish. Some great options include peas and carrots that work beautifully with the flavors of this dish.
Beans: If you love beans, try adding some black beans to your rice along with canned corn.
Spicer: Want your rice a bit spicier? Then add some chopped jalapenos or a little cayenne pepper to heat things up!
💬 FREQUENTLY ASKED QUESTIONS
Many people confuse Mexican rice with Spanish rice, but they’re not the same thing. They do use similar ingredients, but the difference is that Spanish rice is yellow and uses saffron threads, while Mexican rice has more of a reddish-orange color thanks to the enchilada sauce.
The best rice to use for this dish is long-grain white rice! You can also use basmati and jasmine rice if that’s what you have. If you want to go for short-grain rice, then soak it for 15 minutes instead.
No, this side dish isn’t really spicy at all, but it’s definitely flavorful. The spice level is moderate, only to the point that you can fully enjoy the flavors of the dish.
🍲 MORE MEXICAN RECIPES YOU'LL LOVE
🌡️ STORING AND REHEATING
Fridge: If you have any leftovers, you can easily store them in the fridge in an airtight container for up to 3 days.
Freezer: Want to freeze your delicious rice? You sure can! Just put it in a freezer-safe container and freeze it for up to 6 months!
Reheat: When you want to have your rice, let it thaw in the fridge overnight and then reheat it in the microwave or stovetop.
📖 Recipe
Mexican Rice with Enchilada Sauce
Ingredients
- 1 cup long grain rice
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon black pepper powder
- ¼ teaspoon oregano
- 1 bay leave
- 2- inch cinnamon stick
- ¼ cup canned corn drained
- 3 tablespoon olive oil
- 1 chopped onion
- 3 minced garlic
- 1 cup enchilada sauce
- 1 ¼ cup boiling water
- 1 teaspoon salt
Instructions
- Wash the rice and then soak it on lukewarm water for 20 minutes.
- In a large pan, add the olive oil, and when hot add the chopped onion and sauté until translucent.
- Add the garlic and cook for a minute on medium heat, then add the spices and stir for a minute.
- Pour the enchilada sauce and mix well, then pour the water and stir for a minute. Let it come to a boil and then season with salt, add the soaked and drained rice, and the corn.
- Stir everything and allow it to come to a boil, lower the heat to the lowest and cover the pan. Cook the rice for 17 minutes and then fluff the rice using a fork or a spatula.
- Serve the rice and garnish with chopped parsley or cilantro.
Video
Notes
- You can use short-grain rice; the soaking time will be 15 minutes.
- Use my homemade enchilada sauce for a better authentic tasting Mexican rice.
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