Stovetop Mexican Rice
Restaurant-style stovetop Mexican rice is the perfect side dish for taco night at home! This easy one-pot Mexican rice recipe only takes a couple of minutes of prep work and you’ll have an easy side dish on the table in no time.
If you’ve ever been to a Mexican restaurant and marveled at their perfectly fluffy and flavorful Mexican rice, this recipe is better! This recipe for stovetop Mexican rice is perfectly simple and only includes a small handful of ingredients.
Stovetop Mexican Rice Recipe
I don’t need a holiday to make a Mexican feast and just like my salsa verde, guacamole, and instant pot refried beans, stovetop Mexican rice is a must make! Take the guess work out of your side dishes and make this rice recipe any night of the week.
This stovetop Mexican rice recipe is just so, so good. It’s flavorful and never, ever mushy! Garnishing the rice with some chopped cilantro, radish, and lime just takes it to the next level.
We’re also big on bowls in our house and this Mexican rice is the perfect base for chicken, steak, or pork burrito bowls! Once you master this recipe, you’ll have Mexican rice at your fingertips any time you want.
How to make Stovetop Mexican Rice
You don’t need any fancy equipment to make this recipe, but I do recommend having a trusty pot or dutch oven!
Ingredients You’ll Need
- Long Grain White Rice
- White Onion
- Tomato Sauce
- Chicken or Vegetable Broth
- Tomato Bouillon
- Step one: Place your rice in a mesh strainer and rinse the rice with cold water until the water runs clear. Let the rice drain for 5 minutes.
- Step two: Heat olive oil in a dutch oven or pot and saute the white onions and diced jalapeño for 2-3 minutes, until the veggies are softened. Add the rice and toss really well to coat in the oil and veggies. Continue cooking and toasting the rice for 3-4 minutes, stirring often.
- Step three: Add the cumin, chili powder, garlic powder, and bay leaf and stir to combine. Then, add the broth, tomato sauce, tomato bouillon, and season with salt and pepper.
- Step four: Bring the rice to a boil, then cover and reduce the heat to very low. Cook for 15 minutes, stirring once halfway through and then replacing the lid. Turn off the heat after the 15 minutes and let the rice sit covered for another 10 minutes.
- Step five: Fluff rice with a fork and add chopped cilantro and fresh lime juice to taste.
Storing and Reheating Stovetop Mexican Rice
This recipe is perfect for meal prep! It’s easy to store, freeze, and reheat for future use.
- Refrigerate: Let stovetop Mexican rice cool to room temperature and then transfer to an airtight container, or several small containers for meal prep, and refrigerate for up to 1 week.
- Freeze: Let the rice cool to room temperature. Spread the rice on a baking sheet lined with parchment and freeze for 1 hour. Transfer to a gallon ziplock bag and store for up to three months. When it’s time to defrost, transfer the bag to the fridge and let it thaw overnight.
When it comes to reheating stovetop Mexican rice, there are two methods:
- Microwave: Portion some of the rice into a microwave safe bowl or dish and cover with a wet paper towel. Microwave for 1-2 minutes until warmed through.
- Stovetop: Transfer rice to a nonstick skillet and drizzle in a couple of tablespoons of water or broth and cook on medium-low heat, stirring occasionally, until the rice is warmed through.
Recipes to Serve with Stovetop Mexican Rice
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Stovetop Mexican Rice
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 1 jalapeño, minced
- 2 cups long grain white rice
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1 bay leaf
- 3 cups chicken or vegetable broth
- 1 cup (8 oz) plain tomato sauce
- 1 teaspoon tomato bouillon (optional)
- 1 teaspoon kosher salt
- 1/3 cup chopped cilantro
- 1 lime, juiced
- Place the rice in a fine mesh strainer and rinse the rice until the water runs clear. Let the rice drain for 5 minutes.
- In a pot, dutch oven, or braiser, heat the olive oil and saute the onion and jalapeno for 2-3 minutes, stirring occasionally, until soft.
- Add the rice, cumin, chili powder, garlic, and oregano and cook for 3-4 minutes, stirring often until the rice is toasted. Add the broth, tomato sauce, bouillon, bay leaf, and salt and stir well. Bring to a boil, cover, reduce the heat to very low and simmer for 15 minutes, stirring once halfway through.
- After the 15 minutes, turn off the heat, leave the rice covered and let it rest for another 10 minutes. Fluff the rice with a fork, add chopped cilantro, and season with lime juice.