This post may contain affiliate links, view our disclosure policy.
Easy Mexican Rice uses simple ingredients like canned chicken broth, prepared salsa, and there is no chopping needed! Fluffy, flavorful Mexican rice that is so easy to make in one pot and makes for the perfect side dish for tacos, burritos, enchiladas, or casseroles.
EASY MEXICAN RICE RECIPE
I absolutely love this easy Mexican rice! No chopping needed and all the ingredients get thrown into one pot at the same time. Perfectly fluffy and flavorful rice that is so easy to make.
The “secret ingredient” in this that makes it no chopping is the salsa! It’s also very adaptable to what you prefer. Do you like some heat? Use a hot salsa. Or try using a pineapple mango salsa for a fun flavor change.
Be sure to also try my Instant Pot Mexican Rice and my Instant Pot Cilantro Lime Rice. Easy to make and they are dump & go recipes for the pressure cooker.
HOW TO MAKE EASY MEXICAN RICE WITH SALSA
Low-Sodium Chicken Broth – You need one entire can (14.75 oz) of chicken broth for this recipe.
Long Grain White Rice
Salsa – Use any kind you want. I always opt for a mild salsa that I get fresh from the produce area of the grocery store. I’ve also used the jarred salsa with great results too.
Butter
Garlic Salt
Cumin
WHAT TO SERVE WITH MEXICAN RICE
– I love to make this easy rice as a base to these turkey taco burrito bowls or a side dish to these ground chicken baked tacos.
– My daughter loves to use leftovers + shredded cheese to make a cheesy rice enchilada.
– Use the rice as topping to nachos or inside burritos.
– You can also use any leftover rice in any recipe that calls for Mexican rice like these cheesy beef & rice enchiladas.
– My family loves these baked creamy chicken taquitos with rice as a side dish.
– I tend to prefer no meat dishes so one of my favorite things is to eat this rice topped with this fiesta avocado salad. Eat with tortilla chips or a spoon.
Easy Mexican Rice
Ingredients
- 1 can (14.75 oz) low-sodium chicken broth
- 1 cup long grain white rice (uncooked, dry)
- 1/2 cup salsa
- 1 tablespoon butter (I use salted)
- 1 teaspoon garlic salt
- ½ teaspoon cumin
Instructions
- In a saucepan, over medium-high heat, combine all ingredients and bring to a boil. Stir occasionally to help the butter melt.
- Once boiling, cover with lid, and reduce heat to low. Let cook for 25 minutes. * It's important to not open the lid for any reason during the cook time and the resting time.
- Remove from heat and let rice stand, with lid on, for 10 minutes. Fluff with a fork and serve.
Notes
Nutrition
Did You Make This Recipe?
I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
This is the best Mexican rice recipe I have found! So easy and delicious!
So glad you love it! It’s the only one I make now 🙂 Thanks for coming back to let me know.
I have it simmering on my stove as I’m typing this. Can’t wait to try it!
Hope you loved it! I make this rice all the time.
Love this recipe!! So simple yet very good!
Very simple and easy! The only thing I did differently, as I work with a lot of Hispanic women and have seen them make it, was fry the rice in a little oil before cooking. I LOVE the idea of using salsa! I work 60+ hours a week and any time saved is awesome! No chopping or slicing with this one, but it still has all of the flavor. My family LOVED it! My husband said it was the best Spanish rice of 2018! lol Thanks!
I have heard about that trick too; frying the rice first. I need to try that next time. So glad to hear it was a hit.
Coming from a Hispanic homemaker: yes! Frying the rice is a must. Place oil, instead of butter, in a pan. Add the rice. Stir fry the rice unti the rice is toasted light brown (like rice pilaf). Then add your tomato sauce based salsa to the pan & give that a quick stir fry(30 seconds). Add the rest of your ingredients, more broth if needed. Amp up the garlic powder, along with adding onion and mild chili powder. Do not overstir as the rice is cooking, or it will be mushy. ?❤
This recipe is simple to prepare and it delivers on flavor. My family enjoyed it and we’ll be making it again.
Just made this to go with your turkey taco bowls and it was all delicious!! I used my rice cooker when making this and it turned out wonderful.
This is my #1 used recipe on Pinterest. Makes perfect restaurant quality Mexican rice every time. I use basmati rice fir this recipe.
I change the garlic salt to garlic and add canned black beans. I can whip up this recipe in just a few minutes. My family really likes this dish and I like a fast dinner that is not labor intensive. A dollop of sour cream atop the rice and I call it dinner. 🙂
This is almost the recipe I have always used. Mine calls for rotel instead of salsa. Like others above if not in a hurry I do toast the rice first, but when using minute rice I skip that step. I also don’t buy garlic salt and always used the fresh chopped kind that comes in a jar.
I always make recipes as written, before I tweak it if needed.I did reduce the garlic salt (hubby doesn’t like strong garlic flavor) it’s delicious! Everyone thought I labored over this 🙃 definitely a keeper! Thanks for sharing your recipe!
So happy to hear this! Thanks for your comment and feedback. I appreciate it.
I don’t care that’s it’s not authentic. It’s quick, easy AND tastes good. The first time I made it my family said to make it again. So I am!
Glad you liked it! Thank you!
Rice burnt on the bottom. Brought to boil on med high and should I have lowered the temp for the cook time?
Sorry about that! Yes, the temp should be lowered to low once the water has boiled after adding all the ingredients.
love this rice very tasty. thank you. 😊
You are so welcome!