Mexican Rice (One-Pan Side Dish) | CookOS

Mexican Rice

Name: Mexican Rice (One-Pan Side Dish)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 tbsp vegetable oil; 2 cups long-grain white rice; 2 medium tomatoes, sliced; 1/2 large white onion, sliced; 1 jalapeño, sliced; 2 tbsp chicken bouillon powder; 2 tbsp tomato bouillon powder; 1 tbsp Spanish rice seasoning; 8 oz can tomato sauce; 4 cups hot water; 1/2 lemon, for juice

This one-pan Mexican rice combines long-grain white rice with fresh tomatoes, jalapeños, and bouillon seasonings for an authentic, flavorful side dish that cooks entirely in one pot.

🌍Mexican 🏷️Mexican rice 🏷️Spanish rice 🏷️Rice 🏷️Side dish 🏷️One-pan

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

3 tbsp vegetable oil
2 cups long-grain white rice
2 medium tomatoes, sliced
1/2 large white onion, sliced
1 jalapeño, sliced
2 tbsp chicken bouillon powder
2 tbsp tomato bouillon powder
1 tbsp Spanish rice seasoning
8 oz can tomato sauce
4 cups hot water
1/2 lemon, for juiceoptional

11 Ingredients

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Instructions

1
In a large skillet or pot over medium-high heat, add oil and uncooked rice. Toast the rice, stirring frequently, until lightly golden.
2
Add the sliced tomatoes, onion, and jalapeños to the pot. Sauté with the rice for a minute or two.
3
Sprinkle in the chicken bouillon powder, tomato bouillon powder, and Spanish rice seasoning. Stir to combine.
4
Pour in the tomato sauce and the hot water. Stir everything together well.
5
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until all the liquid is absorbed and the rice is tender.
6
Once cooked, fluff the rice with a spoon. Serve hot.
7
Optionally, squeeze fresh lemon juice over the plated rice before eating.

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Tips & Notes

Pro tips

Toast the uncooked rice in oil for 2–3 minutes before adding liquid to enhance nutty flavor and prevent stickiness.
Use fresh tomatoes when possible; canned tomato sauce adds umami depth and prevents watery rice.
Keep the heat at medium once liquid is added—high heat causes rapid evaporation and uneven cooking.
Fluff the rice with a fork after cooking instead of stirring, which breaks grains and releases starch.

Substitutions

Long-grain white rice → jasmine or basmati rice (shorter cooking time, more aromatic)
Fresh tomatoes + tomato sauce → 1 cup salsa (roja or pico de gallo) + 1 cup broth (skip canned tomato sauce)
Chicken bouillon powder → vegetable bouillon powder or low-sodium chicken broth (1:1 ratio by liquid volume)
Jalapeño → serrano pepper for more heat, or omit for mild version

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of water, stirring occasionally until warmed through.

Common Questions

Can I make Mexican rice ahead of time?

Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or broth, stirring occasionally.

Why is my Mexican rice mushy?

Overcooked rice or too much liquid causes mushiness. Use a 2:1 water-to-rice ratio and remove from heat as soon the liquid is absorbed. Don't stir excessively after liquid is added.

Can I use brown rice instead of white rice?

Yes, but increase cooking time to 40–45 minutes and add an extra 1/2 cup of water. Brown rice requires longer to soften.

What's the difference between Mexican rice and Spanish rice?

They are largely the same dish. Both are made with tomatoes, onions, and seasonings. Mexican rice may include jalapeños or cilantro; regional recipes vary.