I love a simple side that feels like it came from a restaurant but takes only a few honest steps to make. This Mexican rice does exactly that: bright tomato and chile notes, a touch of smoky spice, melting cheese, and cilantro for lift. It’s forgiving, quick, and pairs with almost anything you’re cooking for dinner.

You don’t need special technique or fussy timing. Follow the rice-cooking directions on the package, build a flavorful onion–tomato mixture in one skillet, and fold everything together. There’s a small optional kick from chipotle in adobo if you want some heat; otherwise this stays friendly and crowd-pleasing.

I’ll walk you through the ingredients, the exact steps, why this works, and how to fix common hiccups. There’s also storage, swaps (that only use what’s already in the recipe), and the reliable tips I rely on when I’m cooking for friends.

Ingredient Breakdown

1½ cups long‑grain white rice — the base; long‑grain stays separate and gives a fluffy texture when cooked and fluffed.
1 tablespoon olive oil — helps sauté the onion and prevents sticking; keeps flavors rounded.
1 tablespoon unsalted butter — adds richness and helps the onion brown evenly.
½ yellow onion, diced — builds savory sweetness; dice small so it softens quickly.
1 clove garlic, minced — a quick hit of aromatics; add late so it stays fragrant.
½ teaspoon kosher salt — added to the rice cooking water to season the grain throughout.
½ teaspoon ground black pepper — added to the rice water alongside salt to give background spice.
1 can diced tomatoes with green chiles with juice — provides tomato flavor, moisture, and mild chile heat; use the whole can, juice included.
½ teaspoon ground cumin — warm, earthy backbone that ties the tomato and chile flavors together.
¼ teaspoon smoked paprika — gives a subtle smoky note without heat.
½ teaspoon chili powder — adds gentle warmth and classic Mexican‑inspired flavor.
½ cup Mexican Blend cheese — melts into the rice, giving creaminess and a silky bite.
1 chipotle pepper in adobo sauce, minced; optional — for a smoky, spicy punch; include only if you want heat.
¼ cup chopped fresh cilantro plus more for garnish — bright herbal finish; add most to the rice and reserve a little for garnish.
Juice of ½ lime — acidity to brighten and balance the richness from butter and cheese.

Mexican Rice Recipe — Do This Next

Cook 1½ cups long‑grain white rice according to package directions, adding the ½ teaspoon kosher salt and ½ teaspoon ground black pepper to the cooking water. When done, fluff with a fork and set aside.
Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until the butter is melted and the fat is shimmering.
Add ½ yellow onion (diced) and cook, stirring often, about 5–7 minutes or until the onion is softened and translucent.
Add 1 clove garlic (minced) and cook, stirring, about 30 seconds, until fragrant.
Stir in the entire can of diced tomatoes with green chiles (including the juice), ½ teaspoon ground cumin, ¼ teaspoon smoked paprika, and ½ teaspoon chili powder. Cook, stirring, for 1 minute, then remove the skillet from the heat.
In a large bowl or in the pot with the cooked rice, combine the cooked rice and the onion–tomato mixture. Add ½ cup Mexican Blend cheese, ¼ cup chopped fresh cilantro, and the juice of ½ lime. Add 1 minced chipotle pepper in adobo sauce if using. Stir thoroughly until well combined and the cheese begins to melt (return to low heat briefly if needed to melt the cheese and warm everything through).
Transfer to a serving dish, garnish with additional chopped cilantro, and serve.

Reasons to Love Mexican Rice Recipe

This rice is fast and rewarding. It turns pantry staples—rice and a can of tomatoes with chiles—into something flavorful and satisfying. The steps are straightforward and the payoff is a dish that feels layered and finished, not thrown together.

It’s versatile. Serve it with grilled proteins, tacos, roasted vegetables, or beans. The melted Mexican cheese gives it a silky texture that makes it feel like a complete side rather than just flavored rice. And the lime and cilantro keep it tasting fresh, brightening each bite.

Finally, it’s forgiving. If the rice is a touch dry or you accidentally overcook the onions, small adjustments—brief reheating or a squeeze more lime—bring it back quickly.

Ingredient Flex Options

Rice texture: sticking with long‑grain white rice yields the best separate grains. If your package suggests rinsing, follow that instruction.
Onion and garlic timing: dice the onion small for even cooking; add garlic at the end to preserve its aroma.
Heat level: include the minced chipotle pepper for smoke and heat, or leave it out for a milder, family‑friendly dish.
Cheese: the recipe uses Mexican Blend cheese for its melting quality. If you prefer less dairy presence, reduce the amount or stir it in while off heat for a lighter melt.
Cilantro: add most of the cilantro into the rice for herbaceousness and reserve some for a bright final garnish.

Hardware & Gadgets

Large skillet (10–12 inch) — big enough to sauté the onion mixture and fold in rice without crowding.
Medium saucepan or rice cooker — to cook the 1½ cups of long‑grain white rice according to package directions.
Measuring spoons and cups — accurate seasoning and cheese amount matter for balance.
Chef’s knife and cutting board — for dicing the onion, mincing the garlic, cilantro, and optional chipotle.
Fork and large bowl or the rice pot — for fluffing and mixing the rice with the tomato mixture.

Missteps & Fixes

Mushy rice after folding in the tomato mixture — likely from too much residual liquid or overcooking the rice. Fix: spread the rice on a baking sheet for a few minutes to steam off excess moisture, then gently fold with a spatula. If needed, warm briefly in a skillet over low heat to evaporate moisture.
Rice too dry or underseasoned — check seasoning after combining. A small squeeze of the remaining lime juice or a pinch more salt right before serving brightens and balances the dish.
Onions not softened or raw tasting — cook the onion a bit longer next time, until translucent and soft. If they’re underdone in the current batch, return the skillet to low heat, add a splash of water, and gently cook until softened, then re-fold with rice.
Cheese not melting — the cheese melts best with residual warmth. If it resists, return the combined rice to very low heat and stir until it melts; don’t overheat or the rice can dry out.

Dietary Swaps & Alternatives

Dairy‑free: omit the 1 tablespoon unsalted butter and the ½ cup Mexican Blend cheese. Increase the olive oil slightly if you want added fat for mouthfeel.
Lower sodium: keep the ½ teaspoon kosher salt in the rice water if your package instructions require it, or reduce it slightly and adjust to taste after combining.
Milder version: skip the optional chipotle pepper in adobo to keep the dish kid‑friendly and mild.
Herb‑forward: if you love cilantro, keep to the ¼ cup in the mix and add a generous garnish to emphasize freshness.

Insider Tips

Cook the rice first and let it rest: fluffing and allowing it to cool a bit prevents breaking the grains when you fold in the tomato mixture.
Use the tomatoes’ juice — it carries a lot of flavor. Stirring the juice into the onion mixture and then into the rice ensures the rice absorbs brightness and chile notes.
Heat control matters: medium heat for softening onions; low heat when melting cheese so the rice warms through without drying.
Prep in advance: cook the rice and store it in the fridge for up to a day, then finish the onion–tomato mixture and combine when ready to serve. This saves active time on busy evenings.
Adjust texture by timing: if you prefer slightly drier rice, let the combined dish sit off heat a few minutes before serving so excess steam escapes.

Keep It Fresh: Storage Guide

Let the rice cool to near room temperature before storing to avoid condensation. Transfer to an airtight container and refrigerate for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of water or a quick zap in the microwave, stirring halfway so heat distributes evenly and the cheese loosens back into the rice.

For longer storage, the rice freezes reasonably well. Portion into freezer‑safe containers, label, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating using the gentle methods above. Expect a small change in texture after freezing; reheating in a skillet tends to bring it closest to the fresh version.

Frequently Asked Questions

Can I use brown rice instead of long‑grain white rice?

Brown rice has a different cooking time and moisture ratio. If you choose brown rice, cook it according to its package directions and then fold in the tomato mixture. The flavors work the same, but timing will change—expect a longer cooking time for the rice itself.

Do I need to drain the canned tomatoes?

No. Use the entire can, juice included. The juice carries flavor and helps bind the rice to the tomato–onion mixture.

How spicy will this be with the chipotle pepper?

One minced chipotle in adobo gives a noticeable smoky heat but isn’t extreme for most palates. Omit it for a milder dish, or include only a small piece if you want just a hint of heat.

Can I make this ahead for a party?

Yes. Cook the rice and make the onion–tomato mixture ahead of time, refrigerate separately, and combine just before serving. Reheat gently after combining so the cheese melts and everything comes together warm.

Let’s Eat

Serve this Mexican rice as a colorful, flavorful side beside tacos, grilled chicken, sautéed veggies, or a hearty bowl of beans. Garnish with extra cilantro and a wedge of lime for guests to squeeze at the table. It’s simple, bright, and comforting—the kind of side I make when I want dinner to feel thoughtful without taking forever.

Make a batch, taste for seasoning, and tweak small things next time to suit your family’s preferences. It’s the reliable, delicious side that comes together in one skillet and wins the weeknight dinner vote more than once.

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Easy Mexican Rice Recipe

Simple Mexican-style rice made with long-grain white rice, tomatoes with green chiles, aromatics, spices, cilantro, lime, and a touch of cheese. Quick to prepare and great as a side.

Prep Time5

Cook Time15

Total Time20

Cuisine: Mexican

Servings: 6 servings

Ingredients

1 1/2 cupslong-grain white rice
1 tablespoonolive oil
1 tablespoonunsalted butter
1/2 yellow oniondiced
1 clovegarlicminced
1/2 teaspoonkosher salt
1/2 teaspoonground black pepper
1 can diced tomatoes with green chiles with juice
1/2 teaspoonground cumin
1/4 teaspoonsmoked paprika
1/2 teaspoonchili powder
1/2 cupMexican Blend cheese
1 chipotle pepper in adobo sauceminced; optional
1/4 cupchopped fresh cilantro plus more for garnish
Juice of 1/2 lime

Instructions

Cook 1½ cups long‑grain white rice according to package directions, adding the ½ teaspoon kosher salt and ½ teaspoon ground black pepper to the cooking water. When done, fluff with a fork and set aside.
Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until the butter is melted and the fat is shimmering.
Add ½ yellow onion (diced) and cook, stirring often, about 5–7 minutes or until the onion is softened and translucent.
Add 1 clove garlic (minced) and cook, stirring, about 30 seconds, until fragrant.
Stir in the entire can of diced tomatoes with green chiles (including the juice), ½ teaspoon ground cumin, ¼ teaspoon smoked paprika, and ½ teaspoon chili powder. Cook, stirring, for 1 minute, then remove the skillet from the heat.
In a large bowl or in the pot with the cooked rice, combine the cooked rice and the onion–tomato mixture. Add ½ cup Mexican Blend cheese, ¼ cup chopped fresh cilantro, and the juice of ½ lime. Add 1 minced chipotle pepper in adobo sauce if using. Stir thoroughly until well combined and the cheese begins to melt (return to low heat briefly if needed to melt the cheese and warm everything through).
Transfer to a serving dish, garnish with additional chopped cilantro, and serve.