18 Spicy Mexican Rice Delicious Recipes

Feeling adventurous in the kitchen? Spice up your mealtime with our roundup of 18 Spicy Mexican Rice Delicious Recipes that promise to bring a fiesta of flavors to your table. Whether you’re craving something quick for a weeknight dinner or looking to impress at your next gathering, these dishes are sure to delight. Dive in and discover your next favorite recipe!

Authentic Mexican Rice

Oh, you’re in for a treat with this Authentic Mexican Rice recipe—it’s a game-changer for taco night or any day you’re craving something flavorful and comforting.

Ingredients

• 2 cups long-grain white rice (I swear by Basmati for its fluffy texture)
• 3 tbsp vegetable oil (extra virgin olive oil works in a pinch, but vegetable oil gives it that authentic taste)
• 1 small onion, finely chopped (yellow onions are my go-to for their sweetness)
• 3 cloves garlic, minced (fresh is best here, no shortcuts!)
• 4 cups chicken broth (homemade adds depth, but store-bought is fine)
• 1 cup tomato sauce (I like to use fire-roasted for a smoky hint)
• 1 tsp cumin (toasted and ground fresh if you’re feeling fancy)
• 1 tsp salt (adjust based on your broth’s saltiness)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the rice and stir constantly until golden brown, about 5 minutes. This step is key for that nutty flavor.
3. Toss in the onion and garlic, cooking until soft, about 3 minutes. Don’t let the garlic burn—it turns bitter.
4. Pour in the chicken broth and tomato sauce, stirring to combine. Tip: Bring the broth to a simmer before adding to avoid shocking the rice.
5. Stir in the cumin and salt, then reduce heat to low. Cover and simmer for 20 minutes. No peeking—steam is crucial.
6. After 20 minutes, remove from heat and let it sit, covered, for 5 minutes. This lets the rice absorb any remaining liquid.
7. Fluff with a fork and serve. Tip: For extra flair, garnish with fresh cilantro and a squeeze of lime.

Perfectly cooked Authentic Mexican Rice should be fluffy with each grain distinct, not mushy. The cumin and tomato sauce give it a warm, inviting color and a taste that’s hard to resist. Try it as a base for burrito bowls or alongside grilled chicken for a meal that sings.

Vegetarian Mexican Rice

Zesty and vibrant, this Vegetarian Mexican Rice is your ticket to a flavor-packed side dish that’s as easy to make as it is delicious. You’ll love how the spices and veggies come together to create something truly special.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fluffy texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (yellow onions work best here)
• 2 cloves garlic, minced (fresh is key for that punchy flavor)
• 1 bell pepper, diced (any color, but I love red for sweetness)
• 1 cup vegetable broth (homemade if you’ve got it)
• 1 cup tomato sauce (go for the no-salt-added kind to control seasoning)
• 1 tsp cumin (toasted and ground yourself if you’re feeling fancy)
• 1/2 tsp chili powder (adjust based on your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh cilantro, chopped (for that fresh finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the onion and bell pepper, sautéing until soft, about 5 minutes. Tip: Don’t rush this step; letting them soften properly builds flavor.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the rice to the skillet, stirring to coat it in the oil and toast slightly, about 2 minutes. Tip: Toasting the rice adds a nutty depth to the dish.
5. Pour in the vegetable broth and tomato sauce, then sprinkle in the cumin, chili powder, and salt. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. After 20 minutes, remove the skillet from the heat and let it sit, covered, for 5 minutes to steam.
8. Fluff the rice with a fork, then stir in the fresh cilantro.

Yum! This rice is fluffy, fragrant, and packed with just the right amount of spice. Serve it alongside your favorite tacos or scoop it into a burrito for an extra flavor boost.

Mexican Rice with Black Beans

Kickstart your meal prep with this vibrant Mexican Rice with Black Beans—it’s a one-pot wonder that’s as easy to make as it is delicious. You’ll love how the flavors meld together, creating a dish that’s hearty, flavorful, and perfect for any day of the week.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fluffy texture)
• 2 cups water (cold, straight from the tap works fine)
• 1 can (15 oz) black beans, drained and rinsed (go for low-sodium if you’re watching your salt intake)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 small onion, finely chopped (yellow onions are my pick for their sweetness)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tsp ground cumin (toast it lightly for an extra flavor kick)
• 1/2 tsp chili powder (adjust based on how spicy you like it)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Don’t rush this step—the sweetness of the onion is key.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn it!
4. Add the rice to the skillet, stirring to coat it in the oil and onion mixture. Toast the rice for about 2 minutes, until it starts to turn golden.
5. Pour in the water, then add the black beans, cumin, chili powder, and salt. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18 minutes. Tip: Resist the urge to peek—keeping the lid on ensures perfectly cooked rice.
7. After 18 minutes, remove the skillet from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
8. Fluff the rice with a fork before serving. Tip: For an extra touch, garnish with fresh cilantro or a squeeze of lime juice.

Dig into this dish and you’ll be greeted with fluffy rice, tender beans, and a melody of spices that dance on your palate. Serve it alongside grilled chicken or stuffed into burritos for a meal that’s sure to impress.

Spicy Mexican Rice Casserole

Now, imagine coming home to a dish that’s as vibrant as a Mexican fiesta and just as hearty. This Spicy Mexican Rice Casserole is your ticket to a flavor-packed dinner that’s easy to whip up and even easier to love.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fluffy texture)
• 2 cups chicken broth (homemade gives it soul, but store-bought works in a pinch)
• 1 tbsp extra virgin olive oil (my kitchen staple for that perfect sauté)
• 1 medium onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all been there)
• 1 bell pepper, diced (I love red for the color and sweetness)
• 1 can (15 oz) black beans, drained and rinsed (for that protein punch)
• 1 can (10 oz) diced tomatoes with green chilies (the spicy kick we crave)
• 1 tsp cumin (because what’s Mexican food without it?)
• 1/2 tsp chili powder (adjust to your heat preference)
• 1 cup shredded cheese (I’m team cheddar for its meltiness)
• Fresh cilantro for garnish (because it’s not just decor, it’s flavor)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, just perfect browning.
2. Heat olive oil in a large skillet over medium heat. Tip: Swirl the oil to coat the pan evenly.
3. Add the diced onion and bell pepper. Sauté for about 5 minutes until they’re soft and the onion is translucent.
4. Stir in the minced garlic and cook for another 30 seconds – just until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
5. Add the rice, cumin, and chili powder. Stir well to coat the rice in the spices and oil.
6. Pour in the chicken broth and add the diced tomatoes with green chilies. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; letting the steam work its magic is key.
7. Once the rice is tender, stir in the black beans and half the shredded cheese. Mix until the cheese starts to melt.
8. Transfer the mixture to a greased casserole dish. Sprinkle the remaining cheese on top.
9. Bake for 15 minutes, or until the cheese is bubbly and slightly golden.
10. Garnish with fresh cilantro before serving.

Cheesy, spicy, and utterly comforting, this casserole is a crowd-pleaser with its bold flavors and satisfying texture. Serve it with a dollop of sour cream or a side of avocado slices for an extra touch of creaminess.

Mexican Rice Stuffed Peppers

Alright, let’s dive into making these vibrant Mexican Rice Stuffed Peppers that are as fun to make as they are to eat. You’ll love how the flavors meld together in every bite.

Ingredients

• 4 large bell peppers (any color, but I love the pop of red and yellow)
• 1 cup uncooked long-grain white rice (trust me, it’s the best for this)
• 2 cups chicken broth (homemade if you’ve got it, but store-bought works fine)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 small onion, diced (white or yellow, whatever’s in your pantry)
• 2 cloves garlic, minced (fresh is key here)
• 1 can black beans, drained and rinsed (for that perfect bite)
• 1 cup corn kernels (frozen works, but fresh is summer magic)
• 1 tsp cumin (it’s not Mexican rice without it)
• 1/2 tsp chili powder (adjust if you like it spicy)
• 1 cup shredded cheese (I’m team Monterey Jack, but cheddar is great too)
• Salt to taste (just a pinch, you can always add more)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Cut the tops off the bell peppers and remove the seeds. A little scooping goes a long way.
3. In a medium pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
4. Stir in the rice, cumin, and chili powder, cooking for another minute to toast the spices. Tip: Toasting the rice adds depth.
5. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. No peeking!
6. Once the rice is cooked, fluff it with a fork and mix in the black beans and corn. Tip: Letting the rice sit for 5 minutes off heat makes it fluffier.
7. Stuff the peppers with the rice mixture, top with cheese, and place in a baking dish. Bake for 25 minutes until the peppers are tender. Tip: Cover with foil the first 15 minutes to prevent the cheese from burning.

Come serving time, you’ll notice the peppers are just tender, the cheese perfectly melted, and the rice packed with flavor. Try serving with a dollop of sour cream or avocado slices for extra creaminess.

Cheesy Mexican Rice Bake

Hey, you know those days when you crave something hearty, cheesy, and just a little bit spicy? This Cheesy Mexican Rice Bake is your answer. It’s like a hug in a dish, perfect for cozy nights in or feeding a crowd without the fuss.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fluffiness)
• 2 cups chicken broth (homemade if you’ve got it, but no stress)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 small onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best, but we’ve all been there)
• 1 can black beans, drained and rinsed (for that protein punch)
• 1 cup corn kernels (frozen works in a pinch)
• 1 can diced tomatoes, undrained (fire-roasted add a nice smokiness)
• 1 tsp cumin (the secret weapon)
• 1 tsp chili powder (adjust to your heat preference)
• 2 cups shredded cheddar cheese (because more cheese is always better)
• Salt to taste (I start with 1/2 tsp and go from there)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking and that perfect cheese melt.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes. Tip: Don’t rush this step; it builds the flavor base.
3. Stir in the rice, coating it with the oil and onion mixture. Toast for 1 minute to enhance its nutty flavor.
4. Add the chicken broth, black beans, corn, diced tomatoes, cumin, chili powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on is key to fluffy rice.
5. Remove from heat and stir in 1 cup of cheddar cheese until melted and combined.
6. Transfer the mixture to a greased baking dish, sprinkle the remaining cheese on top, and bake for 15 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

And just like that, you’ve got a dish that’s creamy, cheesy, with just the right kick. Serve it straight from the oven with a dollop of sour cream or avocado slices for that cool contrast. Absolute comfort food magic.

Mexican Rice and Chicken Skillet

Busy weeknights call for simple, hearty meals that don’t skimp on flavor. This Mexican Rice and Chicken Skillet is your ticket to a delicious dinner with minimal fuss.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 lb boneless, skinless chicken breasts, diced (I find them easier to cook evenly)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 2 cups chicken broth (homemade or store-bought, but low-sodium is my preference)
• 1 can (15 oz) black beans, drained and rinsed (for that extra protein kick)
• 1 cup frozen corn (no need to thaw, it cooks quickly)
• 1 tbsp taco seasoning (I like to make my own, but store-bought works in a pinch)
• 1/2 cup salsa (choose your heat level; mild for the kids, spicy for me)
• 1/2 cup shredded cheddar cheese (because everything’s better with cheese)
• Fresh cilantro for garnish (adds a bright, fresh finish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the diced chicken, cooking until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the rice, coating it with the oil and chicken juices for about 1 minute.
4. Pour in the chicken broth, then add the black beans, corn, taco seasoning, and salsa. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures the rice cooks perfectly.
6. Remove from heat and sprinkle with cheddar cheese. Cover for 2 minutes to let the cheese melt.
7. Garnish with fresh cilantro before serving. Tip: A squeeze of lime adds a zesty twist.

Out of the skillet, this dish boasts fluffy rice, tender chicken, and a medley of textures from the beans and corn. Serve it straight from the pan for a family-style meal that’s as vibrant as it is satisfying.

Mexican Rice Soup

Ever had one of those days where you crave something hearty yet simple? This Mexican Rice Soup is your go-to, blending comfort with a kick of flavor.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity note)
• 1 cup white rice (I find basmati works wonders here)
• 1 medium onion, diced (yellow onions are my preference for sweetness)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all been there)
• 4 cups chicken broth (homemade if you’ve got it, but store-bought is fine)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted add a nice depth)
• 1 tsp cumin (toasted and ground yourself if you’re feeling fancy)
• Salt to taste (I start with 1/2 tsp and adjust)
• Fresh cilantro for garnish (because it’s not Mexican without it, right?)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion, cooking until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant. Tip: Don’t let it brown or it’ll turn bitter.
4. Add the rice, stirring to coat it in the oil and toast slightly, about 2 minutes.
5. Pour in the chicken broth and diced tomatoes, then sprinkle in the cumin. Tip: Give it a good stir to distribute the spices evenly.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. The rice should be tender and the liquid slightly thickened.
7. Season with salt, starting with 1/2 tsp and adjusting as needed.
8. Garnish with fresh cilantro before serving.

What you’ll love is how the rice soaks up the broth, creating a texture that’s both hearty and comforting. Serve it with a squeeze of lime for an extra zing, or top with avocado slices for creaminess.

Mexican Rice Salad

Got a craving for something fresh, vibrant, and packed with flavor? This Mexican Rice Salad is your go-to dish for a quick lunch or a side that steals the show. It’s a colorful mix of textures and tastes that’ll have you coming back for seconds.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fluffy texture)
• 2 cups water (cold, straight from the tap works fine)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 can black beans, rinsed and drained (for that perfect bite)
• 1 cup corn kernels (fresh off the cob or frozen, your call)
• 1 large tomato, diced (go for ripe but firm)
• 1/4 cup red onion, finely chopped (soak in cold water for 5 mins to mellow the bite)
• 1/4 cup cilantro, chopped (don’t skip this, it’s a game-changer)
• Juice of 1 lime (freshly squeezed, please)
• 1 tsp cumin (toasted and ground, if you’re feeling fancy)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat the olive oil over medium heat. Add the rice and stir for about 2 minutes until it starts to turn golden.
3. Pour in the water, bring to a boil, then reduce the heat to low. Cover and simmer for 18 minutes. Tip: Don’t peek! Letting the steam do its thing is key.
4. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and spread on a tray to cool slightly.
5. In a large bowl, combine the cooled rice, black beans, corn, tomato, red onion, and cilantro.
6. Squeeze the lime juice over the salad, sprinkle with cumin and salt, then toss gently to combine. Tip: Taste as you go—you might want an extra pinch of salt or a dash more lime.
7. Chill in the fridge for at least 30 minutes before serving to let the flavors meld. Tip: This salad gets even better the next day, so feel free to make it ahead.

Out of the fridge, this salad is a refreshing mix of fluffy rice, crunchy veggies, and creamy beans, with a zesty lime kick. Serve it in a hollowed-out bell pepper for a fun, edible bowl, or alongside grilled chicken for a hearty meal.

One-Pot Mexican Rice

Just imagine coming home to a dish that’s bursting with flavor, easy to make, and even easier to clean up. This One-Pot Mexican Rice is your weeknight hero, packed with all the vibrant spices and textures you love.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fluffy texture)
• 2 cups chicken broth (homemade gives the best flavor, but store-bought works in a pinch)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, diced (yellow onions are my favorite for sweetness)
• 2 cloves garlic, minced (fresh is best here, no substitutes)
• 1 can (15 oz) diced tomatoes, undrained (fire-roasted add a nice smokiness)
• 1 tsp ground cumin (toast it lightly for extra aroma)
• 1/2 tsp chili powder (adjust based on your heat preference)
• Salt to taste (start with 1/2 tsp and go from there)
• Fresh cilantro for garnish (because it’s not Mexican rice without it)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the rice to the pot and stir to coat with the oil and onions, toasting lightly for 2 minutes. Tip: Toasting the rice enhances its nutty flavor.
5. Pour in the chicken broth and diced tomatoes with their juices, then stir in the cumin, chili powder, and salt.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. After 20 minutes, remove the pot from the heat and let it sit, covered, for 5 minutes to steam.
8. Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.

Vibrant and fluffy, this rice has just the right amount of kick from the chili powder. Serve it alongside grilled chicken or stuff it into burritos for an extra flavor punch.

Mexican Rice with Corn and Peppers

Just when you thought your weeknight dinners couldn’t get any easier, here comes this vibrant Mexican Rice with Corn and Peppers to save the day. It’s a one-pan wonder that’s as colorful as it is flavorful, perfect for those nights when you want something fuss-free but still packed with personality.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fragrance)
• 2 cups chicken broth (homemade if you’ve got it, but no stress if not)
• 1 cup frozen corn (fresh off the cob in summer is dreamy)
• 1 bell pepper, diced (any color, but red adds a sweet pop)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 small onion, finely chopped (yellow for sweetness)
• 2 cloves garlic, minced (because more is always better)
• 1 tsp cumin (toasted and ground if you’re feeling fancy)
• 1/2 tsp chili powder (adjust to your heat preference)
• Salt to taste (start with 1/2 tsp and go from there)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add onion and bell pepper, sautéing until soft, about 5 minutes. Tip: Don’t rush this step; caramelization equals flavor.
3. Stir in garlic, cumin, and chili powder, cooking until fragrant, about 30 seconds. Tip: Keep the spices moving to prevent burning.
4. Add rice, stirring to coat in the oil and spices, and toast lightly for 2 minutes. Tip: Toasting the rice adds a nutty depth.
5. Pour in chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
7. Stir in corn, cover again, and let residual heat warm the corn through, about 2 minutes.

You’ll love the fluffy texture of the rice against the sweet crunch of corn and peppers. Serve it up with a squeeze of lime and a sprinkle of cilantro for an extra fresh twist, or pile it into tacos for a fun twist on taco night.

Mexican Rice Pudding

Fancy a sweet treat that’s both comforting and easy to whip up? Mexican Rice Pudding, or Arroz con Leche, is your go-to dessert with a creamy texture and a hint of cinnamon warmth.

Ingredients

• 1 cup long-grain white rice (I swear by Jasmine for its fragrance)
• 4 cups whole milk (the richer, the creamier your pudding)
• 1 cinnamon stick (because ground cinnamon just doesn’t hit the same)
• 1/2 cup sugar (adjust if you like it less sweet)
• 1 tsp vanilla extract (the real deal, please)
• A pinch of salt (to balance the sweetness)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, milk, cinnamon stick, and salt. Bring to a gentle boil over medium heat.
3. Once boiling, reduce the heat to low and simmer, stirring occasionally, for about 25 minutes or until the rice is tender. Tip: Keep an eye on the milk to prevent it from boiling over.
4. Remove the cinnamon stick and stir in the sugar and vanilla extract. Cook for another 5 minutes, stirring constantly, until the sugar is completely dissolved. Tip: Taste and adjust the sweetness if needed.
5. Remove from heat and let it sit for 5 minutes to thicken slightly before serving. Tip: For an extra creamy texture, stir in a tablespoon of butter at this stage.

Velvety and rich, this pudding is a hug in a bowl. Serve it warm with a sprinkle of cinnamon on top or chill it for a firmer texture. Either way, it’s a crowd-pleaser.

Mexican Rice with Ground Beef

Zesty flavors and hearty ingredients come together in this Mexican Rice with Ground Beef, a dish that’s as easy to make as it is delicious. You’ll love how the spices meld with the rice and beef, creating a meal that’s perfect for any night of the week.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fragrance)
• 1 lb ground beef (80/20 blend for the best flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 small onion, diced (yellow onions are my go-to for sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 1 bell pepper, diced (any color, but I love red for a bit of sweetness)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted add a nice smokiness)
• 2 cups chicken broth (homemade if you have it)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (the secret to depth of flavor)
• 1/2 tsp salt (I like to start with this and adjust later)
• 1/4 tsp black pepper (freshly ground, please)
• 1/2 cup frozen peas (a little pop of color and sweetness)
• Fresh cilantro, chopped (for garnish, and don’t skimp!)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat if needed, but a little adds flavor.
3. Stir in the onion, garlic, and bell pepper, cooking until softened, about 3 minutes. Tip: Don’t rush this step; caramelization equals flavor.
4. Add the rice, stirring to coat with the oil and toast slightly, about 2 minutes. Tip: Toasting the rice enhances its nutty flavor.
5. Pour in the diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. Remove from heat, stir in the peas, and let sit covered for 5 minutes to steam the peas and finish cooking the rice.
7. Fluff the rice with a fork, garnish with cilantro, and serve hot.

Unbelievably fluffy and packed with flavor, this Mexican Rice with Ground Beef is a crowd-pleaser. Serve it with a side of warm tortillas or atop a bed of crisp lettuce for a refreshing twist.

Mexican Rice and Shrimp

Perfect for those nights when you’re craving something flavorful but don’t want to spend hours in the kitchen, this Mexican Rice and Shrimp dish is a game-changer. It’s packed with vibrant colors and bold flavors that’ll transport you straight to a beachside cantina.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fluffy texture)
• 1 lb medium shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (yellow onions add a sweet depth)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 bell pepper, diced (I love red for its sweetness)
• 1 can (14.5 oz) diced tomatoes, undrained (they add a nice acidity)
• 2 cups chicken broth (homemade if you’ve got it)
• 1 tsp cumin (for that earthy warmth)
• 1/2 tsp chili powder (adjust based on your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh cilantro, chopped (for that fresh finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the onion and bell pepper, sautéing until soft, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the rice to the skillet, stirring to coat it in the oil and toast slightly, about 2 minutes.
5. Pour in the diced tomatoes and chicken broth, then stir in the cumin, chili powder, and salt.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
7. While the rice cooks, season the shrimp with a pinch of salt.
8. After 20 minutes, place the shrimp on top of the rice, cover, and cook for another 5 minutes or until the shrimp are pink and opaque.
9. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
10. Garnish with fresh cilantro before serving.

Now, the rice should be fluffy and infused with all the delicious flavors, while the shrimp adds a sweet, succulent contrast. Try serving it with a squeeze of lime and a cold cerveza for the ultimate experience.

Mexican Rice Tacos

These Mexican Rice Tacos are your next weeknight dinner hero. They’re packed with flavor, easy to whip up, and totally customizable to whatever you’ve got in the fridge.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fluffy texture)
• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 small onion, finely diced (yellow onions work best here)
• 2 cloves garlic, minced (fresh is key, don’t skimp!)
• 1 cup tomato sauce (homemade or store-bought, both work)
• 2 cups chicken broth (vegetable broth is a great swap for vegetarians)
• 1 tsp cumin (toasted and ground yourself if you’re feeling fancy)
• 1/2 tsp chili powder (adjust based on your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• 8 small corn tortillas (warmed up, they’re so much more pliable)
• Fresh cilantro, chopped (for that fresh, herby finish)
• Lime wedges (a squeeze of lime juice brightens everything up)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Tip: Swirl the oil to coat the pan evenly.
2. Add the diced onion and cook until translucent, about 3 minutes. Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
4. Add the rice to the pan, stirring to coat the grains in oil. Toast for about 2 minutes, until the rice starts to turn golden.
5. Pour in the tomato sauce, chicken broth, cumin, chili powder, and salt. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on is crucial for perfect rice.
7. Remove the pan from the heat and let it sit, covered, for 5 minutes. Then fluff the rice with a fork.
8. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, until pliable.
9. Fill each tortilla with the Mexican rice, then top with fresh cilantro and a squeeze of lime juice.

With a satisfying chew from the rice and a kick from the spices, these tacos are a texture dream. Serve them with a side of black beans or a crisp salad for a full meal that’s anything but boring.

Mexican Rice Burrito Bowls

These Mexican Rice Burrito Bowls are your ticket to a flavorful, fuss-free meal that’s as fun to make as it is to eat. Trust me, you’ll want to dive right in!

Ingredients

• 1 cup long-grain white rice (I swear by Jasmine for its fluffy texture)
• 2 cups chicken broth (homemade if you’ve got it, but store-bought works just fine)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 small onion, diced (yellow for sweetness, but white works in a pinch)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all used the jarred stuff)
• 1 can black beans, drained and rinsed (go for low-sodium to control the salt)
• 1 cup corn kernels (frozen and thawed is my lazy go-to)
• 1 tsp cumin (toasted and ground if you’re feeling fancy)
• 1 tsp chili powder (adjust based on how spicy you like it)
• Salt to taste (I start with 1/2 tsp and go from there)
• 1 lime, juiced (about 2 tbsp, and yes, fresh makes a difference)
• Fresh cilantro, chopped (for that bright finish)
• 1 avocado, sliced (wait to cut until serving to keep it green)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 3 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds—don’t let it burn!
4. Add rice to the pan, stirring to coat in oil, and toast lightly for 2 minutes for extra flavor.
5. Pour in chicken broth, then add cumin, chili powder, and salt. Bring to a boil.
6. Once boiling, reduce heat to low, cover, and simmer for 18 minutes—no peeking!
7. Remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork.
8. While rice rests, mix black beans and corn in a bowl. Warm in microwave if desired, about 1 minute.
9. Stir lime juice into the rice, then fold in the bean and corn mixture.
10. Top with fresh cilantro and avocado slices right before serving.

Now, these bowls are all about the contrast—creamy avocado, zesty lime, and hearty rice. Try serving them with a side of tortilla chips for crunch, or pile everything into a warm tortilla if you’re feeling traditional. No matter how you dish it up, it’s a win.

Mexican Rice with Avocado and Lime

Vibrant and full of flavor, this Mexican Rice with Avocado and Lime is your go-to dish for a quick, satisfying meal. You’ll love how the creamy avocado and zesty lime bring everything together.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fragrance)
• 2 cups chicken broth (homemade gives the best flavor, but store-bought works in a pinch)
• 1 ripe avocado, diced (wait until it’s slightly soft to the touch for perfect creaminess)
• 1 lime, juiced (about 2 tbsp, and yes, fresh is always better)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 small onion, finely chopped (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tsp ground cumin (toast it lightly for an extra flavor kick)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and cook, stirring occasionally, until translucent, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds depth.
3. Stir in the minced garlic and ground cumin, cooking until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
4. Add the rice to the pan, stirring to coat each grain with the oil and spices, about 2 minutes. This toasting step is crucial for nutty flavor.
5. Pour in the chicken broth and bring to a boil. Then, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. Remove from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork.
7. Gently fold in the diced avocado and lime juice right before serving to keep the avocado bright and fresh.

Combining fluffy rice with creamy avocado and a punch of lime, this dish is a textural dream. Serve it alongside grilled chicken or stuffed into tacos for an extra special touch.

Mexican Rice with Chorizo

Feeling like spicing up your dinner routine? This Mexican Rice with Chorizo is a game-changer. It’s packed with flavor, easy to make, and perfect for those nights when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fluffy texture)
• 8 oz chorizo, casing removed (the spicy kind adds a nice kick)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 small onion, diced (yellow onions work best here)
• 2 cloves garlic, minced (fresh is always better)
• 1 1/2 cups chicken broth (low-sodium to control the saltiness)
• 1/2 cup tomato sauce (homemade or store-bought, both work)
• 1 tsp ground cumin (toasted and ground yourself if you’re feeling fancy)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in onion and garlic, cooking until soft, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Add rice, stirring to coat with oil and toast slightly, about 2 minutes. This step adds depth to the flavor.
5. Pour in chicken broth and tomato sauce, then sprinkle in cumin and salt. Bring to a boil.
6. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes. Tip: Resist the urge to peek; keeping the lid on is crucial for perfect rice.
7. Remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork before serving.

Best served hot, this dish boasts a smoky, spicy flavor with perfectly separate grains. Try topping with avocado slices or a squeeze of lime for an extra zing.

Conclusion

Outstanding flavors await in our roundup of 18 Spicy Mexican Rice recipes! Whether you’re craving something bold or subtly seasoned, this collection has a dish to delight every palate. We invite you to explore these recipes, find your favorite, and share your culinary adventures in the comments below. Loved what you tried? Don’t forget to pin this article on Pinterest to spread the spice!

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