A quick and easy side dish for your Mexican meals. Only an extra 5 minutes than regular rice, but so much more delicious!
This Rice takes five minutes longer than it would to make a basic white rice. I like to use this rice, Green Mexican Rice (Arroz Verde) or the second being a recreation of Chipotle’s Cilantro Lime Rice for Mexican or Spanish dishes.
Sabrina’s Toasted Mexican Rice
Growing 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.
Recipe Card
Ingredients
- 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
Instructions
- 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.
Nutrition
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Table of contents
About this Recipe
The perfect side dish to any Mexican dinner that you are serving. Taking the extra 5 minutes, the added ingredients are the perfect kick needed and way better than eating plain rice. It’s sure to enhance the flavor of any meal that your friends and family with love!
What to Pair With
This rice pairs well with so many great Mexican dishes. Serve it on Taco Tuesday with Ground Chicken Tacos or Ground Beef Tacos. You can also make it with delicious Steak Fajitas. And don’t forget Easy Refried Beans for a complete Mexican dinner.
How to Store
- Serve: After the cooking time, you don’t want to leave rice at room temperature for more than 2 hours.
- Store: Let it cool down, then transfer the rice to an airtight container to store in the fridge for 3-4 days.
- Freeze: For meal prep, you can also seal the rice to store in the freezer for up to 3 months.
Related Recipes
More Rice Recipes
Photo used in previous post
Hey Sabrina love your recipes. The Mexican rice recipe what kind of rice do you use ? Can you use a minute rice ?
Hi, mostly any white rice will do, but minute rice will not.
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.
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! 😀
when you are cooking the rice do you need to cover with a lid ?
The rice won’t be covered until after it’s simmered for 20 minutes. Hope this clears up any confusion. Enjoy!!
You and your delicious side dishes are killing me tonight. Drooling like my dog lol
Haha I try my best!
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. 🙂
Aww you’re so sweet! I think around the end of this year I am going to make an e-cookbook 🙂
Such a simple recipe with such great results. I can see why you love to use this recipe!!
Yes! It is so easy, and brings back such wonderful memories too 🙂
This looks delicious and I love Spanish rice! Mmmmm thanks so much for sharing!
Thanks! It is a recipe we use so often in our house 🙂
Sounds easy to do. We love rice and I’d like to give your recipe a try.
Hope you love it!
I LOVE rice with my dinner. This version sounds amazing…yum!
Totally agree, toasting the rice makes all the difference.
It prevents it from getting mushy and sticking together 🙂 I love toasting the rice first.
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)
Haha, love that
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!
Me too! That is the other rice I make when we are having Mexican food at home! Except I make it with brown rice.
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!
Thanks!