How to Make Mexican Rice

Mexican Rice

This easy Mexican Rice is flavored with fresh tomato, white onion, garlic, and jalapeno. It’s a perfect side dish for Slow Cooker Mexican Shredded Beef, carnitas, or shredded chicken.
Course Side Dish
Cuisine Mexican
Keyword mexican rice
Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings 6
Calories 359kcal
Author Joanne Ozug


  • 2 tomatoes
  • 1/2 white onion
  • 1/4 cup oil
  • 3 jalapenos seeded and ribs removed, chopped
  • 3 garlic cloves minced
  • 2 cups long grain white rice rinsed until water is clear
  • 2 cups chicken stock or broth
  • Salt


  • In a food processor, puree the tomatoes and onion until it looks like a slightly chunky salsa.
  • Heat a pot over medium heat and add the oil. Add the jalapenos and garlic, and season with a pinch of salt. Cook for 3 minutes, until softened slightly.
  • Add the rice to the pan, along with one teaspoon of salt. Cook for 5 minutes, stirring often, then add the onion tomato puree and the chicken broth.
  • Bring the liquid to a boil, then reduce the heat to medium low and cover. Simmer for 15 minutes.
  • Turn off the heat and let the rice sit for 5 minutes, then fluff with a fork and serve with Carnitas, Pulled Pork, or whatever you'd like. Enjoy!


Calories: 359kcal | Carbohydrates: 58g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 498mg | Fiber: 1g | Sugar: 3g