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.
Mexican rice is one of my faovirte dishes to make! I love the zesty flavors and how easy it is. This version looks fantastic, Keri! I’ve never added tomato paste to mine, so I will have to try this out!
Gayle @ Pumpkin ‘N Spice recently posted…Parmesan Mushroom Bites
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I really love rice recipes because I feel like you can add so many different flavors. I would love to use the leftovers of this Mexican version in a breakfast burrito 😉
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Thanks for the idea – that sounds delicious! 🙂
I love a good mexican rice! Whenever I’ve made it myself, the rice gets too darn sticky and gummy. No good. Yours looks perfect! Can’t wait to make it : )
Natalie @ Tastes Lovely recently posted…Ultimate Superfood Pregnancy Smoothie
That always used to happen to me too! I’ve found the trick is to use less water than you normally would with rice. I actually discovered that by accident – I wasn’t paying attention one day when I was making rice and used a lot less water than usual. That little mishap has changed my rice making! Thanks Natalie!
I love Mexican rice too! Yours look perfect, homemade is always better!!
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My husband and I can eat a boatload of Mexican rice, it’s so good! Yours looks perfect! Love the heat in this!
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I have never tried mexican rice before, but it sounds amazing!
Cathleen @ A Taste Of Madness recently posted…Pumpkin Spice Granola
Oh you have to try it! Thanks Cathleen!
I love Mexican rice — this is one of my favorite dishes! And homemade ones are the BEST. Loved the awesome flavors here. Thank you fro this fabulous share! 🙂
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Hahahahahahaha!!! Omg, I almost fell out of my chair at the yellow habanero story! I can just picture your face after the first bite of the rice and your mouth being set ablaze! I am ALL for a lot of heat, but a whole habanero WITH the seeds and ribs? Wowza! Talk about feeling Hot, Hot, Hot! 😉 Anyways, Mexican rice is one of my favorite rice dishes too! So simple, yet super flavorful! Yours looks and sounds delicious (minus the whole habanero, too hot for me!)! Now I am craving this rice on a tostada! Great. Looks like I have to go to the grocery store! lol. Pinned! Cheers, girlie!
Yep, I was coughing and eating cheese and spoonfuls of sour cream to take the heat away! Never again will I make that mistake again hahaha. This on a tostada sounds wonderful right now! Thanks Cheyanne!
This looks so yummy! I love Mexican rice :). I always order a side of it when we go out to eat!
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I love mexican rice and this bowl is making me hungry, Keri! Homemade is BEST always! pinned
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Oh my goodness! That must have been one hot surprise! Yikes! I love Mexican Rice too – I always end up smashing my refried beans into it and mixing them up. Yours looks pretty dang delicious, but I think I’ll skip the habanero for personal safety!
Rachelle @ Beer Girl Cooks recently posted…Panzanella
Oh it definitely was! Refried beans in Mexican rice sounds wonderful! A jalapeño is much more manageable.. I certainly won’t make the habanero mistake again. Thanks Rachelle!
Ooh, Mexican rice! I don’t think I’ve ever made this but I sure do love it! Sorry you accidentally used a habanero though!! I tried to make habanero tequila this summer and it worked, but not taking out the seeds was a huge mistake so I feel you! Looks great Keri- pinned!
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