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5 from 1 vote

Spicy Mexican Rice

The perfect accompaniment to all of your favourite Mexican recipes is none other than a perfect pot of spicy Mexican rice! Cooked in a flavourful, spicy broth, this rice is nothing short of flavourful. After you start cooking your rice like this, plain rice will never be an option!
Cook Time30 mins
Total Time30 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6 Servings
Calories: 244kcal
Author: Sunena Anand



  • Prepare the broth: In a sauce pan over medium heat, simmer the tomato, onion, chicken bouillon and hot sauce, in the chicken broth. Simmer until the onion is tender, and the tomato skin is starting to pull off. Once done, blend in a blender.
  • Toast the rice and garlic: While the broth is simmering, toast the rice in 1 tablespoon of olive oil over medium-low, with the garlic. You will want to stay near the rice, so it gets evenly toasted. The rice kernels will turn golden brown!
  • Top with broth: Once the rice has browned, top with the blended tomato broth. Stir the rice once, and cook covered for 15 minutes on medium-low heat, or until the liquid has been absorbed by the rice.
  • Fluff the rice: Fluff the rice with a fork and enjoy!


Calories: 244kcal | Carbohydrates: 53g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 435mg | Potassium: 245mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg