Head to flavor town each and every time you take a bite of this Mexican Red Rice! Not only is it easy to make, but with its vibrant red color, it adds color and spunk to any dish you pare it with. Each bite is filled with simple ingredients including sautéed onions, garlic and jalapenos but sweetened by the tomatoes.
We enjoy this side dish in so many different ways but one fun and simple complete dinner we can turn this into is adding this rice to a burrito bowl with traditional toppings such as black beans, corn, avocado, or even other vegetables. We do love it along a side of refried beans with melted cheese on top. It also adds a nice twist to the average Mexican food taco night or when you have enchiladas, which is a go-to for us because they are so easy.
We love eating this authentic Mexican rice with carnitas and sheet pan fajitas. It’s also nice to have when you serve up other Mexican cuisine recipes like homemade salsa and shrimp ceviche. Don’t be alarmed when you see peppers in the recipe, it actually has a mild to medium spice level – just enough for the added kick.
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🍅 Ingredients:
- Canola oil – or your favorite cooking oil (vegetable oil will work just as well)
- Veggies: Onions, jalapeño peppers, Rotel tomatoes
- Herbs and Seasonings: minced garlic, cumin, cilantro, creole seasoning (we like Tony Chacer’s and we use it in our Dirty Rice too)
- Tomato paste – adds the richness of the tomatoes to the rice
- Rice – Jasmine or Basmati rice or any long grain white rice will work.
- Lime juice – try to use fresh if possible, it makes all the difference
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Add a protein in with it to make it an easy one pan meal. Grilled shrimp, grilled chicken or grilled steak would be wonderful.
- You can also use fresh tomatoes instead of Rotel.
- You can also ad in fresh red bell pepper and green pepper instead of the rotel.
- You can choose a fresh Pico de Gallo instead of the rotel also.
- Instead of the water you can substitute chicken broth/chicken stock, vegetable broth/stock or add a teaspoon of bouillon along with the other ingredients.
- Fresh herbs make this recipe really POP but if you need you can substitute the dried versions.
- Add more jalapeno, chili powder, and/or a spicier creole/cajun seasoning to increase the spiciness, for an extra flavor.
- To make a cauliflower Mexican rice – substitute one head of finely riced cauliflower for the rice and omit the water in the recipe. Cauliflower rice takes only 5 minutes or so to cook rather than the 30 minutes that jasmine rice will take. We’ve done this several times and it yields a great flavor.
🔪 Instructions:
Step 1: Sauté the diced onions, peppers, and garlic in oil over medium-high heat in a large skillet until they are soft and tender and golden brown.
Step 2: Stir in the cumin, creole seasoning, and tomato paste.
Step 3: Add the uncooked rice, followed by the cups of water and Rotel.
Step 4: Bring it to a simmer (boil) over medium high heat, then reduce. Cook for 30 minutes, covered with a lid, or until all of the liquid has been absorbed.
PRO TIP: I rinse the rice with water before using it. It helps remove excess starch, making the fluffiest rice possible.
Step 5: Fluff with a fork and remove from the heat and serve warm!
GARNISH/SLICE/SERVE: Squeeze a little lime juice, garnish with cilantro, and serve! If needed, season with salt to taste.
Fun Fact
Is there a difference between Spanish Rice and Mexican Rice:
In today’s world, most people just use these terms interchangeably. Technically Spanish red rice is supposed to be a little firmer than the melt in your mouth one at the local Mexican restaurants.
Spanish rice is also traditionally made using Saffron rather than tomatoes and includes diced onion and bell peppers.
Recipe FAQs
Or store leftovers in the fridge in an air-tight container for 4-5 days.
Sure can! Once the rice has cooled completely, transfer it to a freezer safe bag or airtight container. To reheat, let it thaw overnight or cook it straight from the bag. Use the microwave or the stovetop and heat until it’s warmed all of the way through.
As long as it’s a long grain rice variety, it may just take a little longer to cook.
More Mexican Inspired Dishes
If you tried this Mexican Red Rice Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Mexican Red Rice
Ingredients
- 1 tablespoon canola oil or your favorite cooking oil
- ½ large yellow onion diced (1 cup)
- 1-2 fresh jalapenos diced
- 2-3 cloves of garlic minced
- 2-3 teaspoons creole seasoning we like Tony Chacer’s
- ¾ teaspoon cumin
- ¼ cup tomato paste
- 1 ½ cups jasmine rice or long-grain rice
- 2 ½ cups water
- 1 15oz. can Rotel tomatoes (undrained)
- 1 Juice of 1 lime
- Fresh chopped cilantro for garnish
Instructions
- Heat oil over medium in a large skillet. Saute diced onion, jalapeno and garlic for 8-10 minutes until the onion is soft and translucent.
- Mix in the tomato paste, cumin, and creole seasoning until combined – mixture will be thick and paste-like.
- Stir the rice into the mixture and then stir in the water and the can of Rotel.
- Bring mixture to a simmer, then reduce heat, cover, and cook for about 30 minutes or until all of the liquid has been absorbed.
- Remove from heat and fluff the rice with a fork.
- Garnish with fresh squeezed lime juice and chopped cilantro.
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Notes
- Add a protein in with it to make it an easy one pan meal. Grilled shrimp, grilled chicken or grilled steak would be wonderful.
- You can also use fresh tomatoes instead of Rotel.
- Instead of the water you can substitute chicken broth or add a teaspoon of chicken bouillon along with the other ingredients.
- Fresh herbs make this recipe really POP but if you need you can substitute the dried versions.
- Add more jalapeno, chili powder, and/or a spicier creole/cajun seasoning to increase the spiciness.
- To make a cauliflower Mexican rice – substitute one head of finely riced cauliflower for the rice and omit the water in the recipe. Cauliflower rice takes only 5 minutes or so to cook rather than the 30 minutes that jasmine rice will take.
Nutrition
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