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Tex Mex Rice: Bold Flavor, Simple Steps!

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This weeknight favorite is made with white rice simmered in tomato sauce and broth, with a handful of zesty seasonings. Finish with cilantro and lime for a must-try savory side.

A close up of Mexican rice in a bowl with lime slices.

Flavor: Smoky, earthy, and a little spicy, homemade Tex-Mex rice is better than takeout!
Skill Level: Cook the rice, then add the remaining ingredients to the same pot. It’s that easy.
Prep Note: For a more fluffy rice, wash the rice first until the water runs clear to remove the sticky starch layer that clings to the grains.
Budget Tip: Add a can of black or pinto beans to stretch the dish a little further.

Adding tomato sauce and bay leaf to a pot to make Mexican rice.

Ingredients Tips for Tex-Mex Rice

Rice: Short or long-grain rice works great in this recipe. Even leftover rice can be repurposed in this dish, and it takes less time to cook! Swap in brown rice for a chewier texture.
Sauce: Chicken broth and tomato sauce, with a few seasonings, infuse the rice with flavor. Feel free to stir in some salsa in Step 2. Chicken bouillon can substitute for broth if need be.
Seasonings: Basics like cumin, chili powder, and oregano add depth of flavor to this dish. Adjust for heat preference, or add in a jalapeno for a spicy kick!

Leftover Rice?

Keep leftovers in an airtight container for up to 3 days or freeze portions in zippered bags for up to 1 month. Thaw in the fridge before reheating in the microwave, or add directly to a hearty chicken tortilla soup.

Favorite Ways to Use Tex Mex Rice

Did you try this Tex Mex Rice Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Rice cooked in a pot and topped with cilantro and lime

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Tex Mex Rice

White rice is transformed into a boldly flavored side dish with just a few spices and pantry staples.

Prep Time 9 minutes

Cook Time 21 minutes

Total Time 30 minutes

▢ 1 cup long grain white rice
▢ 1 small onion diced
▢ 1 jalapeño seeded and minced, optional
▢ 2 tablespoons butter
▢ ½ teaspoon cumin
▢ ½ teaspoon chili powder
▢ ¼ teaspoon dried oregano
▢ 1 ¾ cups chicken broth
▢ ⅔ cup tomato sauce
▢ chopped fresh cilantro for garnish, optional
▢ lime wedges for serving

Cook rice and onion (and jalapeno if using) in butter over medium heat until onions are tender and rice is golden, about 5 minutes. Add cumin, chili powder, and oregano and cook 1 minute more.
Stir in chicken broth and tomato sauce and bring to a boil. Cover and reduce to a simmer and cook 15 minutes or until liquid is absorbed.
Remove from heat and let sit 5-10 minutes covered.
Fluff with a fork and serve with fresh cilantro and lime wedges.

Refrigerate leftovers for up to 3 days or freeze for up to 1 month.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American, Tex Mex

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Bold & Savory Mexican Rice with lime garnish, and text.

Close up of easy to make Mexican rice with a title.

Looking down on a pot of Tex mex rice, and a close up view, with text.

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly