Every time I need a flavorful side dish, I turn to my Mexican rice. It is so reliable and super stress free. I make mine fluffy, a little smoky and filled with spice. Once you make this, it will definitely go into your solid side rotation.
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How to Make Mexican Rice
Step 1: Heat olive oil in a large saucepan set over medium heat. Add the crumbled chorizo and cook for 2-3 minutes, or until fragrant and almost cooked through. Add the onion, green pepper, and garlic, stirring to coat in oil. Cook for 2 minutes.
Step 2: Add the rice and chili powder to the pot and mix to combine.
Continue to toast the rice and cook the veggies for about 3-5 minutes, or until the rice is fragrant and browned and the onion is translucent and tender.
Step 3: Stir in the broth, tomatoes, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer with the cover on for 20-25 minutes.
Step 4: Allow the rice to rest with the cover on and heat off for 10 minutes. Fluff with a fork and serve!
Mexican Rice Recipe
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Ingredients
- 2 tbsp extra virgin olive oil
- 4 oz chorizo sausage crumbled or thinly sliced
- 3/4 cup yellow onion finely chopped
- 3/4 cup green pepper finely chopped
- 3 garlic cloves minced
- 1 1/2 cup long grain rice
- 2 tsp chili powder
- 2 cups chicken or vegetable broth
- 14.5 oz diced tomatoes with green chiles
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Heat olive oil in a large saucepan set over medium heat. Add the crumbled chorizo and cook for 2-3 minutes, or until fragrant and almost cooked through.
- To the chorizo, add the onion, green pepper, and garlic, stirring to coat in oil. Cook for 2 minutes. Add the rice and chili powder to the pot and mix to combine.
- Continue to toast the rice and cook the veggies for about 3-5 minutes, or until the rice is fragrant and browned and the onion is translucent and tender.
- Stir in the broth, tomatoes, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer with the cover on for 20-25 minutes.
- Allow the rice to rest with the cover on and heat off for 10 minutes. Fluff with a fork and serve!
Notes
Nutrition
Recipe Tips
- Upgrade the Chorizo: I prefer Mexican chorizo because it has a deeper flavor.
- Give it a Rinse: Rinse the rice before you toast it up so you can remove any extra starch. It also prevents clumping.
- Check the Rice: If it still isn’t tender and soft, add more liquid like the broth and cook more time with the lid on and check again.
Serving Suggestions
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Can this be made without meat? What would be the substitution?
It took longer than I expected (it is brown rice after all), but the result is worth it! I am so obsessed with Mexican food! 🙂
Glad you liked it!!
Thanks for the Mexican rice recipe.
It’s far easier to avoid stress during dinner preparation if you have a few go-to, foolproof dishes on hand. I often prepare this Mexican rice dish. When I say constantly, I don’t exaggerate.
Need to use brown rice, do I need to adjust the recipe?
Yes brown rice takes quite a lot more time to cook so you will need more liquid and time to make sure it is tender.
What an easy to make and flavor packed Mexican rice. It’s a perfect side dish for Taco Tuesday!
This was SO good! Really flavorful and perfect to go with my homemade burrito bowls!
This rice looks so delicious! Will be perfect with a pork roast!
Looks so good – this with some beans on the side would be a perfect taco night side.
It was delicious! I served it as a side during taco / burrito night!