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. Much like my cilantro lime rice, I like to pair this cheesy Mexican rice with these favorite main dishes:
- Fiesta Chicken
- Simple Chicken Enchiladas with White Sauce
- Chicken and Black Bean Enchiladas
- Pulled Pork Quesadillas Recipe
- Creamy Baked Chicken Fajitas Casserole
- Slow Cooker Salsa Verde Beef Enchiladas
- Layered Taco Casserole
- Tex-Mex Slow Cooker Chicken Chili Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4-6
Ingredients
- 4 cups prepared white rice
- 16 oz diced tomatoes, undrained
- 1 cup frozen corn
- 1 cup diced green pepper
- 2 tbsp taco seasoning
- 1 4.5 oz 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. Last, 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 does not stick to the bottom of the pan but is stirred back into the rice. However, do not stir too much; you want it caramelized.
FAQs
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.
Sure, just turn down the heat when simmering. When the temperature is too high, the water evaporates before being able to cook the rice right through. Consequently, the outside of each grain is soft while the inside remains hard (i.e., uncooked). Also, be sure to add enough water.
That stickiness is the work of the starch that coats each grain of rice. Be sure to cook the rice in oil until translucent before you put it in water.
Cheddar and Monterey Jack are usually found in all Mexican cheese mixes. Some will add asadero and queso quesadilla cheeses or variations of them.
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.
Other Recipes You Might Enjoy:
Cheesy Mexican Rice
Ingredients
- 4 cups prepared white rice
- 16 oz. diced tomatoes, undrained
- 1 cup frozen corn
- 1 cup diced green pepper
- 2 tbsp taco seasoning
- 1 4.5 oz. 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!
Nutrition
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That looks really delicious. Thanks for the recipe.