Introduction: Easy Mexican Rice

About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

Looking for an easy Mexican rice recipe* to go with tamales, enchilidas, burritos, tacos, etc...? This one is easy to make, is easy to clean up, and requires few ingredients. The results are tasty and eye-catching.


  • 2 Tablespoons olive oil
  • 1/2 large or whole medium red onion, chopped
  • 2 cups rice (I found Bomba rice works best)
  • 3 cloves garlic, chopped or minced
  • 1-10 oz can diced green chillies and tomatos
  • 1 -14 1/2 oz can whole or crushed tomatoes
  • 2 cups chicken broth (a little more may be needed)
  • 1 teaspoon cumin (or to taste)
  • 1 teaspoon sea salt
  • 1 tbsp dried cilantro

*NOTE: This recipe was adapted from Good Ol' Basic Mexican Rice by The Pioneer Woman.

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Step 1: Aromatics

Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft.

Step 2: Rice Time

Reduce heat to low and add rice. Make sure the rice doesn't burn by stirring for 3-5 minutes.

Step 3: Tomato Time

Add chillies and tomatoes. Stir and cook for 2-3 minutes.

Finally, add broth, sea salt, and cumin. Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes until rice is done. If necessary, add more broth.

Step 4: Serve and Enjoy!

Here is the rice served with some homemade Peruvian tamales. Yum!