One-Pot Mexican Rice Recipe – Easy & Flavorful Side Dish
Table of Contents
Introduction
Get ready to transform your ordinary rice into a vibrant, flavor-packed Mexican side dish that’ll have everyone asking for seconds! This one-pot Mexican rice recipe delivers perfectly fluffy grains infused with rich tomato sauce, aromatic spices, and fresh vegetables. Did you know that Mexican rice (also called arroz rojo) gets its signature reddish-orange color from cooking the rice in tomato broth – a technique that dates back to the Spanish colonial period?
What makes this recipe truly special is its simplicity – everything cooks in one pot, meaning less cleanup and more time to enjoy with your family. In just 30 minutes, you’ll have a restaurant-quality side dish that pairs perfectly with any Mexican-inspired meal. Just like my popular Easy Black Beans recipe, this Mexican rice uses pantry staples to create something extraordinary.
Whether you’re planning a Mexican fiesta or just want to elevate your weeknight dinner game, this foolproof recipe will become your go-to side dish. The best part? Your kitchen will smell amazing while it cooks!
What is One-Pot Mexican Rice?
Ever wondered why this dish is called “Mexican Rice” when rice isn’t native to Mexico? Well, it’s a delicious tale of cultural fusion! This beloved side dish (also known as arroz rojo or Spanish rice) came about when Spanish conquistadors introduced rice to Mexico, and local cooks made it their own with native ingredients like tomatoes and chilies.
You know what they say – “the way to a man’s heart is through his stomach,” and this recipe has been winning hearts across borders for centuries! Ready to master this essential Mexican side dish? Let’s jump into the kitchen and start cooking!
Why You’ll Love This One-Pot Mexican Rice
First, let’s talk about the star quality of this dish – each grain of rice is perfectly cooked and infused with a bold, savory flavor that’ll transport your taste buds straight to Mexico. The rice comes out fluffy and tender, never sticky or mushy, with that beautiful orange-red color that makes it instantly recognizable.
Making this at home is incredibly cost-effective. While restaurant Mexican rice can cost $4-5 per serving, this entire pot costs about the same and serves 6-8 people. Plus, it uses basic pantry ingredients you probably already have on hand.
The aromatics and spices make this dish special – fresh onion, garlic, cumin, and optional jalapeños create layers of flavor that elevate it beyond basic rice. Just like my Spanish Paella recipe, this dish proves that rice doesn’t have to be boring! Ready to make your own restaurant-quality Mexican rice? Let’s get started!
How to Make One-Pot Mexican Rice
Quick Overview
This recipe transforms simple white rice into a flavorful side dish in just 30 minutes. The secret lies in toasting the rice before adding liquids, which creates nutty undertones and ensures perfectly fluffy results. With just 5 minutes of prep and 25 minutes of cooking time, you’ll have a delicious side dish that tastes like it came from your favorite Mexican restaurant.
Key Ingredients
- 2 cups long-grain white rice
- 3 tablespoons vegetable oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 cup water
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup frozen peas and carrots (optional)
- Salt to taste
- Fresh cilantro for garnish
Step-by-Step Instructions
- Prepare the Rice (5 minutes):
- Rinse rice in cold water until water runs clear
- Drain well
- Toast the Rice (5-7 minutes):
- Heat oil in large pot over medium heat
- Add rice and stir constantly until lightly golden
- Add onion and garlic, cook until softened
- Add Liquids and Seasonings (5 minutes):
- Stir in tomatoes, broth, water, tomato paste
- Add cumin, chili powder, salt
- Bring to boil
- Cook to Perfection (15-20 minutes):
- Reduce heat to low
- Cover and simmer 15 minutes
- Add frozen vegetables if using
- Cook 5 more minutes
- Let stand 5-10 minutes before fluffing
What to Serve with One-Pot Mexican Rice
This versatile side dish pairs perfectly with:
- Grilled chicken fajitas
- Enchiladas
- Tacos
- Refried beans
- Grilled shrimp
- Mexican-style grilled corn
- Fresh guacamole and chips
Top Tips for Perfecting One-Pot Mexican Rice
- Don’t skip rinsing the rice – it removes excess starch
- Toast the rice until it smells nutty
- Keep the lid on during cooking – no peeking!
- Let it rest before fluffing
- Use good quality chicken broth for better flavor
- Adjust spice levels to your taste
Storing and Reheating Tips
Store cooled rice in an airtight container in the refrigerator for up to 4 days. For best results, sprinkle a few drops of water before reheating to restore moisture.
To reheat:
- Microwave: 1-2 minutes, stirring halfway
- Stovetop: 5 minutes over medium heat with a splash of water
- Freezer: Stores up to 3 months in freezer bags
Recipe Schema Markup
- Preparation Time: PT5M
- Cooking Time: PT25M
- Total Time: PT30M
- Type of Recipe: Side Dish
- Cuisine: Mexican
- Keywords: Mexican rice, arroz rojo, Spanish rice, one-pot meal, easy side dish, Mexican food, rice recipe, weeknight dinner
- Recipe Yield: 6-8 servings
- Calories: 220 per serving
Pros
- One-pot preparation
- Budget-friendly
- Ready in 30 minutes
- Freezer-friendly
- Customizable heat level
- Perfect make-ahead dish
- Great for meal prep
- Kid-friendly
Cons
- Requires precise liquid ratios
- Best served fresh
- May stick if not monitored
- Needs specific rice type