Easy Mexican Rice

Ingredients

  • 1 small onion, chopped
  • 2 tablespoons vegetable oil
  • 1 cup long-grain rice
  • 2 cups canned tomatoes, diced
  • Water (add enough to tomato juice to equal 2 cups total liquid)
  • 2 tablespoons chopped fresh parsley or cilantro
  • 1 tablespoon taco seasoning
  • Salt and pepper to taste

Easy Mexican Rice – A Flavorful Side for Any Fiesta

Whether you’re cooking over coals or in your kitchen, this Mexican rice recipe is the perfect sidekick for taco night. It’s simple, delicious, and loaded with classic flavors like tomatoes, taco seasoning, and fresh herbs.

This version cooks up beautifully in a Dutch oven—but you can just as easily make it on your stovetop.

Cooking Steps

  • 1
    In a 10-inch Dutch oven over medium coals (or stovetop), sauté onion in vegetable oil until golden.
  • 2
    Add the rice and brown it lightly, stirring often.
  • 3
    Drain the tomatoes, reserving the juice. Add water to the juice until it totals 2 cups of liquid.
  • 4
    Stir in the liquid, diced tomatoes, taco seasoning, and herbs. Season with salt and pepper.
  • 5
    Cover the Dutch oven and simmer for 20 to 25 minutes, or until the rice is tender and liquid is absorbed.
  • 6
    Fluff and serve warm.

Why You’ll Love It:

  • Quick and budget-friendly side dish

  • Easily adaptable for campfire or kitchen cooking

  • Perfect with enchiladas, grilled chicken, tacos, or beans

  • Can be made ahead and reheated

 Tips & Variations:

  • Spicy version: Add chopped jalapeños or a dash of cayenne.

  • Vegetarian meal: Stir in cooked black beans or corn.

  • Make it cheesy: Sprinkle with shredded cheddar after cooking.

  • Add protein: Top with grilled chicken or leftover taco meat for a one-pot dinner.

This homemade Mexican rice is the real deal—no boxed mixes here! Just real ingredients and bold flavor in one easy pot.

Roughing It Easy

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