Toasted Mexican Rice

6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Mexican Rice CloseupGrowing up we used to go to Acapulco Restaurant any time we wanted Mexican food. In our house the closest we got to homemade Mexican was tacos made with the Lawry’s seasoning packets. So going to a restaurant that had little tortilla warmers and fresh chips and salsa was pretty exciting. My favorite part though, aside from hearing the sizzle of the fajitas my mom would order, was the rice they served on the side. That delicious red seasoned rice.

This dish is similar to that rice and takes five minutes longer than it would to make a basic white rice.  We almost never make basic white rice unless a recipe is more authentically delicious with it. Unless we make our favorite Brown Rice, a flavored rice is on the menu.  This is one of two recipes I use for Mexican or Spanish dishes, the second being a recreation of Chipotle’s Cilantro Lime Rice.

We  start by getting out a nice heavy bottomed pot. Heat the oil and brown the onions. Put the rice into the pot and cook until it starts turning a different shade of white. Don’t brown the rice or the flavor will be more nutty and possibly taste singed. Add in the broth and salsa. Stir until all the rice is coated and bring to a boil. Turn it down to a simmer, and cook, covered, for 20 minutes. Turn off the heat and leave covered for an additional 10 minutes. Fluff the rice to mix the tomato salsa back in to the rice. Top with some cilantro.

Restaurant quality rice made with stock and prepared salsa. Easy and delicious!


Salsa and Broth

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Toasted Mexican Rice

Delicious, easy Mexican rice made with stock and salsa. Great flavors!
Yield 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Mexican
Author Sabrina Snyder


  • 2 tablespoons oil
  • 1/4 cup chopped onion
  • 1 1/2 cups uncooked white rice
  • 2 cups chicken broth
  • 1 cup salsa , I use my Guapo's Salsa


  • Heat oil in a large, heavy skillet over medium heat.
  • Stir in onion, and on medium high, cook for a few minutes until it begins to brown.
  • Add rice and cook until the rice starts to turn a brighter shade of white. Do not brown the rice.
  • Add in the chicken broth and salsa.
  • Stir and bring to a boil. Once boiling, lower the head and simmer for 20 minutes.
  • After 20 minutes, turn off the heat and let sit for 10 minutes covered.
  • Fluff rice with a fork to mix the salsa back into the rice.


Adapted from:


Calories: 229kcal | Carbohydrates: 41g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 595mg | Potassium: 249mg | Fiber: 1g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg

Mexican Rice

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Hey Sabrina love your recipes. The Mexican rice recipe what kind of rice do you use ? Can you use a minute rice ?

  2. I already made your enchilada recipe and it’s in the oven (the sauce tastes amazing!) So I decided to make this rice as a side. I got a fit of giggles from the minor typo in the instructions…”lower the head and simmer for 20 minutes” LOL!! I guess you could give yourself a facial as the rice cooks??? My hubby thinks it’s funny, too. I got so tickled it made HIM cry! Anyway, I love your recipes so much and your easy to follow instructions. Thank you for sharing your experience with cooking.

    1. Hahaha! That is so funny! I guess that’s one way to save on a spa trip. 😀 Hope you enjoyed the meal as much as the free facial! 😀

    1. The rice won’t be covered until after it’s simmered for 20 minutes. Hope this clears up any confusion. Enjoy!!

  3. I can’t have rice, but I am saving this one for the kids. I wish I could just order your entire site in a cookbook version. 🙂

    1. Aww you’re so sweet! I think around the end of this year I am going to make an e-cookbook 🙂

  4. This looks delicious and I love Spanish rice! Mmmmm thanks so much for sharing!

  5. Yum!!! I love making rice + beans for a quick weeknight meal but this would be a fun way to spice it up a little! (Pun intended, haha)

  6. I haven’t had this kind of old school seasoned rice for ages. I must admit that I am also a Chipotle lime/cilantro rice fan. 🙂 Looks delicious!

    1. Me too! That is the other rice I make when we are having Mexican food at home! Except I make it with brown rice.

  7. Sabrina, this rice recipe looks amazing! I’m always up for trying different preparations of rice. 🙂 Can’t wait to give this a go this weekend!