This Spicy Mexican Rice can be adjusted to the tastes of your family and is exactly the side dish you need for your next Taco Tuesday!
I have done it, y’all! Taco Tuesdays have finally become all they were meant to be. I might be tooting my own horn, but I have been trying to replicate the rice you find in Mexican restaurants for so long and I’m so excited to share it with you!
Whether you like to add yours to burritos, smother it with queso (am I the only one who does that?), or serve it along side your Mexican or Southwestern entree made with slow cooker shredded beef, you’re going to love this Spicy Mexican Rice!
It also pairs perfectly with grilled pork seasoned with easy coffee rub or Chicken Stuffed Poblano Peppers.
How Spicy is “Spicy”?
Now don’t let me scare you if you’re not a big fan of spicy food. My family is chock full of spicy food lovers (we even put hot peppers in our margaritas!) but your Spicy Mexican Rice can be as mild as you want it to be.
The heat in this rice comes from the fresh jalapeno peppers and the heat of the pepper comes from the ribs and seeds inside. So what does that mean for you?
In a nutshell, if you don’t like your food super spicy, cut out all the ribs and seeds before you dice up the peppers. If you want a big kick, leave them all in. If you’re somewhere in between, take out the seeds and a little bit of the ribs and leave the rest.
It’s totally up to you! If messing around with a hot pepper makes you a little nervous, check out this video for tips and tricks.
How Do You Make Spicy Mexican Rice?
Start out your Spicy Mexican Rice by sauteeing the onions, peppers, and garlic with oregano and cumin. Once the onions are done, you’re ready to add the tomatoes, lime juice, sugar and salt. Be sure not to drain those tomatoes! You’ll need plenty of moisture to get the rice cooked through.
Lower your temp to a simmer and then add the chicken broth and rice. Give it a good stir and cover, but don’t go far! You’re going to want to stir it often to make sure the rice is cooking evenly and to monitor the moisture level.
If you notice that your broth is cooking out and the rice is still a little crunchy, just add more broth (or water in a pinch) ¼ cup at a time.
We have a whole section of Mexican inspired dishes here on B&B, which actually even include a Low Carb Enchilada recipe. If you love this cuisine, but are watching your carb intake you’ll love it.
For a somewhat different twist on a rice and tomatoes dish check out Gullah Style Red Rice. It’s a lowcountry classic!
Southwest Salad Dressing is an easy-to-make vinaigrette that’s really good over lots more than just salads!
If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.
Spicy Mexican Rice
- 1 Tbsp vegetable oil
- 1 medium onion diced
- 1 jalapeno pepper seeded to taste and chopped
- 5 cloves garlic smashed
- 2 tsp dried oregano
- 2 tsp cumin
- 26 oz diced tomatoes NOT drained
- 2 limes juiced
- 1 Tbsp sugar
- 1 tsp salt
- 2 cups rice
- 3 cups chicken broth plus more as needed
- Heat oil on medium high heat. Add onion, jalapeno, garlic, oregano, and cumin and cook until onions are translucent, stirring often.
- Add tomatoes (and their juice!), lime juice, sugar, and salt and simmer 5 minutes.
- Lower heat to a simmer and add rice and chicken broth. Stir and cover. Check often to stir and monitor liquids. If liquids cook out before rice is done, add more as needed.
This is so perfect to go with our Taco Tuesday meals! I did omit the jalapeno, though, as my young boys don’t like that in theirs.
Sounds good to us!
This looks delicious. I love spicy rice and this has the perfect level of flavour.
This is a terrific side dish and I love your tips about making it spicier!
Thanks so much, Jenn!
Ooooh so many great flavors in this rice! Yum!
We love Mexican side dish and this is really perfect! Thanks for the recipe!
Thank you, Toni!
Sounds yummy! Could you tell me what type of rice you used?
Hi Bonnie! We just used typical long grain white rice. Hope you enjoy!