This Mexican-style Rice is packed full of flavor and mild in heat. Finished with a squeeze of lime juice and optional cilantro, this tomato based rice with Mexican spices is cooked to perfection in a 10-inch skillet in just 30 minutes. Use as a bottom layer to your tacos, the side dish to carnitas, or add a can of beans for a meatless meal. You will not believe how easy and delicious this side dish is.
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Restaurant-Style Mexican Rice
If you’re craving a vibrant orange rice filled with Mexican flavors to pair with a Taco Tuesday or Fiesta Friday dish, then this rice skillet is about to be you’re new go-to. Oddly enough I have kids that don’t like tortillas. I know! It’s the strangest thing. They’ll eat everything inside of the tortilla but after that, forget it. But, they’ll go to town on some rice. And this is one that even the baby can have. So making a full 10 inch skillet of this any weeknight as a side dish, never goes to waste.
Ingredients for Mexican Rice without tomato sauce
Super simple ingredients bring this recipe to life and on your table in just 30 minutes.
- Long grain rice
- Fire-roasted tomatoes
- White onion
- Chicken stock
- Tomato paste
- Seasonings: salt, cumin, black pepper, chili powder, paprika
How to Make Mexican Rice in a Skillet
Step 1: Start by sauteing the onion and garlic in a medium-high skillet with a bit of olive oil.
Step 2: Once the onions begin to soften and become translucent, add the spices and tomato paste to the skillet and stir until all onions are a bright red and the fragrance from the seasonings are promenent.
Step 3: Add the rice and stir to coat in the oil and seasoning.
Step 4: Add the tomatoes and chicken broth to the skillet and stir slightly to ensure nothing is sticking to the skillet.
Step 5: Cover with a tight fitting lid and bring to a boil. Shut the stovetop off and all to sit for 20 minutes undisturbed. Fluff and serve with chopped cilantro and a squeeze of fresh lime juice.
Common Questions About Mexican Rice
Tips for Cooking Rice in a Skillet
- You do not need to rinse the rice before hand but you can. If you do rinse, just allow the rice about 5 extra minutes at the end of cooking to be covered and soak in all the liquid.
- If you want a bit of extra flavor, substitute the water for chicken stock or make a portion of it lime juice.
- This recipe uses a long grain white rice. If you would like to use brown rice, check your bag instructions. You may need to increase the cooking time and the liquid measurement.
- Top with cilantro, lime juice, or jalapeno slices for an extra kick!
Make it a Mexican Rice Skillet Dinner
If you like this Mexican Rice but want to turn it into a quick and easy one skillet dinner, add in a can of drained beans or cooked chicken. Top with cheese and cover again with the lid to melt. This can be jazzed up with corn, salsa, avocados and all kinds of things to become a one skillet winner!
Check out my cookbook One Skillet Dinners for more ideas
- 10-inch skillet with tight fitting lid
- Cutting board
- wooden spoon
- measuring utensils
- 2 Tablespoons olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 Tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 cup white rice
- 1-3/4 cup chicken stock
- 10 ounce fire-roasted tomatoes diced with liquid
- cilantro optional
- lime juice optional
- Start by sauteing the onion in a skillet with the olive oil over medium-high heat for about 3-5 minutes. Add the garlic and saute another minute.
- Once the onions begin to soften and become translucent, add the spices and tomato paste to the skillet and stir until all onions are a bright red and the fragrance from the seasonings are promenent, about a minute.
- Add the rice and stir to soak up any oil and cover in the seasoning.
- Add the tomatoes and chicken broth to the skillet and stir slightly to ensure nothing is sticking to the skillet.
- Cover with a tight fitting lid and bring to a boil. Shut the stovetop off and all to sit for 20 minutes undisturbed. Fluff and serve with chopped cilantro and a squeeze of fresh lime juice.