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From the author: This Mexican rice has to be the cheapest, tastiest thing that I make. I spent about $2 making it. I suggest buying rice (and anything else that you can) in bulk – it’s a lot cheaper and less wasteful of packaging. My family, who comes from Mexico, has been making this dish for me for years, and I loooove it!
Also, if you are not into using white rice, it can be substituted with quinoa — NOT brown rice!
The simpler, the better!
We are living in such fast and busy times that finding easy, quick, healthy meals have become a necessity. This crazy-easy red Mexican rice is one of those highly appreciated 30-minute meals and you’ll absolutely love it! All you need is some white rice, garlic, onions, and a can of tomato sauce. Throw it in a tortilla with a can of pinto beans and avocado slices, and boom! Dinner is served. So simple!
Often times, our favorite recipes are those with few ingredients. No complicated steps or high-end techniques, just easy to follow basic directions. I’m in! Are you?
Mexican Rice: A family hit!
This recipe is one of those super-easy classic recipes loved by all! It’s not only quick, affordable, and easy but extremely family-friendly. Who has the time to prepare four different dishes at dinner time? No need! Both grown-ups and kids love this Mexican rice! One pot, one family meal. Win-win!
If you want to add some extra protein you can eat alongside some easy veggie burgers or some spiced black beans and, top with delicious guacamole for some healthy fats. This classic Mexican rice can be reinvented over and over and again. The possibilities are endless!
Are you super excited to try this amazing recipe? Please tell us how you like in the comments below! We love your feedback!
Equipment I used in this recipe:
Photo by Alfonso Revilla
The Best Mexican Rice
Ingredients
- ½ tablespoon of vegetable oil
- 1 cup medium-grain white rice
- ¼ of a yellow onion diced
- 2 garlic cloves minced
- 1 8-ounce can of tomato sauce
- 1 ½ cups of water
- 1 teaspoon of salt
- ½ teaspoon of pepper
Instructions
- Heat the vegetable oil in a medium-sized pan. Stir in the uncooked rice and saute until it’s golden. Add the onion and garlic and let cook until the onion becomes tender and translucent.
- Add the tomato sauce and water, and sprinkle in the salt and pepper.
- Bring water to a boil, cover the pan with a lid, and bring down to low heat. Let it cook for 20 minutes.
Video
Notes
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Can you use minute/instant rice?
Hi! It’s not recommended as the recipe will have to change. However, you can try adding the same seasonings to your rice, minus the water and adjusting as needed. Let us know how it turns out!
This was very easy and very tasty. I added a can of diced tomatoes at the very end, having used the can juices as part of the water called for in the recipe.
Love that! Sounds like an amazing addition!
Why can’t you use brown rice.
Hi! The texture will just turn out a bit differently so white rice is highly recommended 🙂
Also, brown rice has a much longer cooking time.
I just made this recipe tonight for dinner and it’s AMAZING! Perfect flavor and texture. We loved it!
This rice is a forever classic! Such yumminess in every bite!