This easy Mexican rice doesn’t take much more work than a standard mix from the store, but tastes SO much better! It’s the perfect side dish that can be left cooking while you put together the rest of your meal.
It also pairs perfectly with these Quick and Easy Black Beans!
Tips for the Perfect Mexican Rice
- When cooking rice, you typically cook it with a specific amount of liquid to make sure that it doesn’t turn out dry or soggy. Because you’ll be using multiple ingredients with moisture, it’s important to collect all of those ingredients in one liquid measuring cup. This will make sure your liquid-to-rice ratio is spot-on. For that reason, make sure to thoroughly drain the canned tomatoes, getting as much excess liquid into the measuring cup as possible.
- Also, you’ll notice that this recipe doesn’t follow the typical 2-1 liquid-rice ratio. You’d think this recipe would call for 4 total cups of liquid for the 2 cups of rice. Rather, this Mexican rice recipe only calls for 3 3/4 cups of liquid. That said, you’ll notice that other ingredients (such as the drained tomatoes) will contribute more moisture while the rice is cooking–so don’t worry too much about that missing 1/4 cup of liquid. That won’t be a problem while cooking.