The Best Mexican Rice

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

Fluffy, flavorful rice cooked with tomatoes, onions, and spices, a staple in many Mexican dishes. This Mexican recipe, ready in about 35 minutes, pairs long-grain rice, onion, tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups long-grain rice
• 1 large diced onion
• 2 diced tomato
• 1 red diced bell pepper
• 2 cloves minced garlic
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp salt
• 4 cups water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell pepper. Sauté for 5-7 minutes until softened and fragrant.
2. Step 2: Add rice, cumin, and salt. Stir for 2 minutes until the rice is coated in the spices.
3. Step 3: Add diced tomatoes and 4 cups water. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
4. Step 4: Fluff the rice with a fork and serve as a side dish or base for tacos and enchiladas.