10-Minute Mexican Rice with Minute Rice (2024)

10-Minute Mexican Rice is a great quick and easy side dish using Minute Rice that I love to make for Mexican Night. My nephew says this is the “best rice ever!” and I agree. Get your next dinner ready in a flash with this delicious and simple Mexican Rice recipe.

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This Mexican Rice recipe is great when I need a quick side dish to go with my Mexican dinner.

I love to make this recipe when we’re having Chicken Flautas or when I’m making Enchiladas for dinner.

It uses Instant Rice or Minute Rice so it comes together really quickly on the stovetop.

You can also regular long-grain white rice or even brown rice with this recipe but you will need to increase the cooking time for the rice.

Why I Love This Recipe

I love this Mexican Rice recipe because it’s quick, flavorful, and incredibly versatile.

The combination of spices and fresh cilantro creates a vibrant taste that complements many dishes perfectly.

Plus, using Minute Rice makes it a convenient option for busy weeknights without sacrificing taste.

It’s like a win-win all the way around when I’m trying to get dinner on the table for my family.

Ingredients and Substitutions

The magic of this Mexican Rice recipe lies in the spices I use to add the Mexican flavors. Plus, the Minute Rice makes it so quick and easy that it’s hard to beat.

• Olive oil: I love using olive oil for its richness and how it helps to sauté the spices and aromatics. If I’m out of olive oil, I might substitute with vegetable oil or butter for a different flavor profile.
• Garlic powder: I enjoy the convenience of garlic powder, which adds garlic flavor without the need for fresh garlic. If you prefer, you can substitute it with minced fresh garlic, adjusting the quantity to my taste.
• Onion powder: Onion powder is a staple in my pantry for its savory onion flavor without the texture of fresh onions. Sometimes I substitute it with finely diced fresh onions or omit it if I’m in a pinch.
• Cumin: Ground cumin is one of my favorite spices for its warm, earthy flavor that’s perfect for Mexican dishes. If you don’t have cumin, you can use ground coriander for a milder taste or omit it altogether.
• Sea salt: I always reach for sea salt to enhance the overall flavor of my dishes and balance out the other spices. You can substitute table salt but use half the amount listed.
• Cilantro: Fresh cilantro is a must for me as it adds brightness and freshness to the dish. If I can’t find cilantro, I’ll substitute it with parsley.
• Tomato sauce: I love using tomato sauce to provide a rich tomato flavor and moisten the rice.
• Minute Rice: Instant white rice is my go-to ingredient for its quick cooking time and ability to absorb flavors. I prefer the Minute Rice brand. If I run out, I’ll use regular long-grain white rice, adjusting the cooking time and liquid quantity accordingly.

How to Make 10 Minute Mexican Rice

Here is a basic overview; the full instructions are listed on the recipe card below.

1. Heat the Spices: When I heat the spices in olive oil, it allows them to bloom and release their full flavors, ensuring that every grain of rice is infused with richness. This step is essential as it enhances the overall depth of flavor in the dish, making each bite more satisfying and delicious.
2. Add liquids and bring to a boil: Adding the tomato sauce and water not only adds moisture to the rice but also allows the Mexican flavors to infuse deeply into the sauce, elevating the dish to a new level of taste sensation.
3. Add rice and let sit: As Minute Rice sits, it gradually absorbs the moisture and the vibrant flavors from the tomato-infused liquid, resulting in tender and fluffy grains bursting with the bold Mexican flavors that I adore. This resting period allows the rice to fully marry with the seasonings, ensuring that each bite is packed with authentic flavors.

Keys to Success & Expert Tips

1. Cook Spices Until Fragrant

The first step in my recipe is to cook the herbs and spices in olive oil.

I use the same pot I’ll be using for the rice, no need for a separate one.

I prefer using a 4-quart stainless steel saucepan because it lasts forever and is easy to clean.

It’s important to ensure the pot has a tight-fitting lid so the rice can steam and cook up nice and fluffy.

Once the oil is heated, I add the spices and cook them until fragrant, which usually takes about a minute or two, stirring often.

2. Bring It To a Boil Then Add Minute Rice

After the spices are fragrant, add the tomato sauce and water then bring the mixture to a boil over medium-high heat.

You can cover the saucepan with the lid to speed up the process.

Just be sure to watch it carefully and stir it often.

Once the liquid starts to boil, add the uncooked instant white rice to the saucepan then bring back to a boil.

It should only take a few minutes for the rice to start to boil.

Again, watch it carefully and stir it often.

3. Add Rice Then Let Sit Until Liquid is Absorbed

After adding the rice, cover the pot and remove it from the heat.

The instant rice will absorb the liquid and the spices and you will end up with delicious, fluffy, spicy Mexican Rice.

I mentioned this before but it’s important to have a tight-fitting lid for your saucepan so that the rice can steam and the liquid can absorb properly.

If your lid is loose, your liquid will evaporate, and your rice will miss out on some of those yummy Mexican spices.

Storage

To keep my Mexican Rice fresh, let it cool before popping it into a sealed container in the fridge.

Split it into smaller servings for easy reheating later.

It stays fresh in the refrigerator for about 3-4 days.

For longer storage, freeze it.

Just pack it into freezer bags or containers, squeezing out any air to avoid freezer burn.

It stays good in the freezer for 2-3 months.

Reheating

When I want to warm up my Mexican Rice, I have a few options.

If I’m in a hurry, I toss it in the microwave.

I use a microwave-safe dish, cover it with a damp paper towel, and zap it in 30-second bursts until it’s heated through, giving it a stir now and then.

Or, I might go for the stovetop. I place the Mexican Rice it in a saucepan with a bit of water or broth, cover it up, and let it warm over medium-low heat, stirring every so often.

Adding a splash of oil or butter perks up the flavors.

If I’m feeling fancy, I’ll pop it in the oven. I spread it out in a baking dish, cover it with foil, and bake it at 350°F for 15-20 minutes until it’s piping hot.

Just remember, no matter how you reheat it, make sure it’s at least 165°F to be safe to eat.

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Frequently Asked Questions

This Mexican Rice recipe is super easy and quick and it turns out great every time.

Of course, you can customize the spices to your liking.

If you don’t like cilantro, you can certainly leave it out.

But I think it adds a nice touch to the dish.

Are you a cilantro fan?

Let us know your thoughts in the comments below.