A restaurant favorite made at home! This Mexican rice is easy to prepare and full of flavor. It makes the perfect side dish to all of your favorite Mexican recipes!
One of my favorite things about Mexican food is the rice that’s usually served alongside. I don’t know what it is about that rice, but I just love it. It’s such a simple side dish, but it’s full of flavor and really takes any Mexican dish (like these enchiladas or tostadas) to the next level.
Making your own Mexican style rice is actually really easy to do at home! I’ve probably made this recipe 10 times in the last two months. I never get tired of it!
The ingredients needed for this Mexican rice are simple. I always have them on hand, which makes it easy to enjoy this whenever I want! Onion, garlic, tomato, tomato paste, and a hot pepper. The hot pepper can be a jalapeño or even a few sprinkles of red pepper flakes. I used a yellow habanero when I made this batch.
Note to self: don’t blindly use an unknown pepper.
We received that little yellow habanero in our CSA and I wasn’t entirely sure what it was. My first thought was a habanero, but I touched my finger to the seeds and then tasted it. It had heat, but it seemed bearable. I chopped the whole thing up and got to cooking. Well, then I decided to google what this mystery pepper was. Turns out it was indeed a habanero.
I like heat, but this was intense. Seriously, my mouth was on complete FIRE. I refused to waste the rice, though. So I ate it for 4 days straight until it was finally gone! In the future I’ll know to remove some (or all) of the seeds. I’ve made this many times with a whole jalapeño and that adds a nice amount of heat without being too much. For a mild version, remove the seeds and ribs and if you’re not into spice, just leave out the hot pepper all together.
Not only does this rice make a delicious side dish, it’s always a great base for a burrito bowl. Start with a base of the rice and then top it with my 5-Ingredient Shredded Chipotle Chicken, roasted corn or black beans, cheese, guacamole, shredded lettuce, sour cream, salsa, etc. You can top it with anything you want!
My mouth is watering now. Good thing I’m making it again for dinner tonight 🙂
- 1 Tablespoon Coconut Oil
- 1 Small Onion, diced
- 2 Garlic Cloves, finely minced
- 1 Jalapeno Pepper, or other hot pepper of your choice*
- 1 Small Tomato, seeded and diced
- 2 Tablespoons Tomato Paste
- 1 ½ Cups Long Grain White Rice, rinsed*
- Salt & Pepper, to taste
- 2 Cups Water
- Heat the coconut oil over medium-high heat and sauté the onion, garlic, and pepper until soft and lightly caramelized; about 3 minutes. Add in the tomato and tomato paste and mix well.
- Stir in the rice and allow it to “toast” for about 1 minute; stirring constantly. Season the rice with salt and pepper.
- Pour in the water and bring to a boil over high heat. Once the water is boiling, reduce the heat to low and cover.
- Simmer the rice for 10 minutes, or until almost all of the liquid is absorbed. Remove the pan from the heat and let it sit untouched for 10 minutes.
- Remove the lid and then fluff the rice with a fork. Serve!
- *If you want a mild version, remove the seeds and ribs from the jalapeño. You can also use a few pinches of red pepper flakes if you prefer. If you don't want any spice, simply omit the hot pepper.
- *Rinsing the rice gets rid of excess starch and results in a fluffier cooked rice.