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A pot of Mexican rice garnished with tomatoes, cilantro and lime wedges.

Mexican Rice

This Mexican rice recipe is restaurant style rice simmered in tomato sauce and broth with plenty of spices. A quick and easy side dish that pairs perfectly with fajitas, tacos or carnitas, and makes a perfect filling for burritos. 
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 198kcal
Author Sara Welch


For the Rice:

  • 2 cups long grain white rice
  • 2 tablespoons olive oil
  • 8 ounce can tomato sauce
  • 1 red bell pepper cored, seeded and quartered
  • 3 cups chicken broth
  • 1 teaspoon kosher salt
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • diced tomatoes, cilantro and lime wedges for garnish optional


  • Heat the olive oil in a large pot over medium heat. Add the rice and stir until the rice is coated in the oil. Cook for about 3-5 minutes or until the rice is toasted and lightly browned.
  • Add all of the remaining ingredients, then bring the pot to a boil.
  • Cover the pot and turn the heat to low; cook for 17 minutes.
  • Take the pot off the heat and let it stand, covered for 5 minutes. Remove and discard bell peppers. Fluff with a fork, then serve.
  • Garnish with tomatoes, cilantro and lime wedges if desired.



Calories: 198kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Cholesterol: 2mg | Sodium: 680mg | Potassium: 378mg | Fiber: 2g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 30.4mg | Calcium: 22mg | Iron: 1.3mg