10-Minute Mexican Rice

10-Minute Mexican Rice is a great side dish for your next Mexican night. You can whip up this Mexican Rice recipe in about 10 minutes. My nephew says this is the "best rice ever!" And I agree.

Yield: 8 SERVINGS

Prep Time: 10 MINUTES

Cook Time: 10 MINUTES

Total Time: 20 MINUTES

✅ INGREDIENTS

1 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp sea salt
2 Tbsp cilantro, fresh, finely chopped
1 cup tomato sauce
2 cups water
2 cups uncooked instant white rice

✅ INSTRUCTIONS

In large saucepan, heat olive oil over medium heat. Add garlic powder, onion powder, cumin, sea salt, and cilantro. Cook, stirring constantly, for 1 minute.
Add tomato sauce and water. Increase heat to medium-high and bring to a boil.
Add uncooked rice and bring back to a boil. Cover and turn off heat. Let rice sit covered for 5 minutes until liquids have been absorbed.

Nutrition Information:

YIELD: 8 SERVING SIZE: 1 grams

Amount Per Serving:

CALORIES: 108
TOTAL FAT: 2g
SATURATED FAT: 1g
UNSATURATED FAT: 0g
SODIUM: 457mg
CARBOHYDRATES: 20g
FIBER: 1g
SUGAR: 1g
PROTEIN: 2g

Nutrition Information Provided For Educational and Informational Purposes Only.

This Mexican Rice recipe is great if you need a quick side dish to go with your Mexican dinner.

We love to make this recipe when we’re having Chicken Fajitas or Enchiladas for dinner.

It uses Instant Rice or Minute Rice so it comes together really quickly on the stovetop.

You can also regular long-grain white rice or even brown rice with this recipe but you will need to increase the cooking time for the rice.

This Mexican Rice recipe is super easy to whip up. It can all be done in one pot and all done in 10 minutes.

KEY TO SUCCESS #1 – COOK SPICES UNTIL FRAGRANT

The first step to this recipe is to cook the herbs and spices in olive oil.

You can use the same pot that you’ll use to make your rice.

No need for a separate pot.

I like to make this Mexican Rice in a 4-quart saucepan.

And I always use stainless steel pots because they last forever and are easy to clean.

Be sure that your pot has a tight-fitting lid as well because the rice will need to steam in order to cook up nice and fluffy.

Place your oil in your saucepan over medium heat then add your spices.

You’ll want to cook the spices in the oil until they are fragrant.

This will take about a minute or two. Be sure to stir often.

KEY TO SUCCESS #2 – BRING IT TO A BOIL

After the spices are fragrant, add the tomato sauce and water then bring the mixture to a boil over medium-high heat.

You can cover the saucepan with the lid to speed up the process.

Just be sure to watch it carefully and stir it often.

Once the liquid starts to boil, add the uncooked instant white rice to the saucepan then bring back to a boil.

It should only take a few minutes for the rice to start to boil.

Again, watch it carefully and stir it often.

KEY TO SUCCESS #3 – COVER AND LET SIT

After adding the rice, cover the pot and remove it from the heat.

The instant rice will absorb the liquid and the spices and you will end up with delicious, fluffy, spicy Mexican Rice.

I mentioned this before but it’s important to have a tight-fitting lid for your saucepan so that the rice can steam and the liquid can absorb properly.

If your lid is loose, your liquid will evaporate and your rice will miss out on some of those yummy Mexican spices.