This Easy Cheesy Mexican Rice recipe is for restaurant-style Spanish rice that comes together in no time. Serve this flavorful Mexican side dish with your favorite enchiladas or chimichangas. It is the perfect side for Taco Tuesday!
Every now and then, my attentions in the kitchen turn south of the border and I get a hankerin’ for something spicy and cheesy. I’ve made a number of Mexican-inspired main dishes on the site (see below) but there’s one side dish that I keep coming back to. It’s easy to make and complements pretty much any Mexican main, whether it be enchiladas, tacos, quesadillas, chili… you name it.
What To Serve With Mexican Rice
Authentic Mexican rice is so easy to make and a necessary side dish for all your favorite Mexican recipes.
I’ve got a few crunchy bits of rice. Did I do something wrong?
If you get a few crunchy bits, that’s perfectly OK. In fact, that’s my favorite part of the rice! I find it adds a nice variety of texture
How To Store Mexican Rice
Refrigerate: Let the Mexican rice cool to room temperature then transfer to a tightly covered airtight container. You may safely store it in the refrigerator for 4 to 5 days.
Microwave: To reheat small portions, microwave rice in a microwave-safe container with 2 teaspoons of water for 60-90 seconds or until warmed throughout.
Stove: For larger portions, transfer rice to a nonstick skillet along with a couple of tablespoons of water or chicken broth. Heat over medium heat, stirring often until warmed throughout.
Easy Cheesy Mexican Rice
Ingredients
- 4 cups prepared white rice
- 16 ounces diced tomatoes, undrained
- 1 cup frozen corn
- 1 cup diced green pepper
- 2 tablespoons taco seasoning
- 1 4.5 ounces can diced green chiles, undrained
- 1/2 cup diced white onion
- 1/2 cup fresh cilantro, chopped
- 2 cups shredded Mexican cheese blend
- Chopped tomatoes, onion and cilantro for garnish (optional)
Instructions
- In a large bowl, combine the prepared white rice with all ingredients except the cheeses and optional garnish. Stir until fully combined. Lastly, stir in the cheese.
- Pour into a non-stick skillet over medium heat.
- Allow to cook for about 20 minutes, stirring about every five minutes. Make sure the cheese is not sticking to the bottom of the pan and is getting stirred back into the rice. However, do not stir too much to ensure caramelization. If you get a few crunchy bits, that's perfectly OK. In fact, that's my favorite part of the rice!
That looks really delicious. Thanks for the recipe.