Super Easy Plain Mexican Rice

READY IN: 40mins
Recipe by Deb Mejia

I love this simple and tasty recipe for Mexican rice. It was taught to me by a Mexican family friend. It really does not take that long to make. It doesn't have extensive ingredients either.

Top Review by ronandteri

Finally! This is my 4th attempt in 3 weeks to make "Spanish" rice. My DH is 1/2 Hispanic and I didn't realize there was a difference between Spanish and Mexican rice - sorry. Once I got that cleared up, I decided this one looked like what he was asking for. It so happens that today is the day my 15 yr old $8 blender decided to die - so I didn't blend the ingredients. I also added paprika because I thought it needed color - it didn't. I used the whole garlic clove because it landed in there, and a pinch of cilantro. I cooked 17 minutes, then turned the heat off but left it covered. IT WAS PERFECT - FINALLY!! I will make this over and over and next time, I will not change anything - it didn't need it.

Ingredients Nutrition


  1. Coat the bottom of a big frying pan with oil.
  2. Fry the rice over medium-high heat stirring constantly until it turns golden brown.
  3. In a blender put the water, sazon, onion, garlic, tomato, and salt and blend until everything is mixed about 20 seconds.
  4. Pour into frying rice. It will sizzle and pop.
  5. Stir to mix cover with lid bring temperature to medium and let cook.
  6. It should only take about twenty minutes to cook. Do not stir frequently it messes up cooking time, but do watch so it doesn't burn on bottom.
  7. If rice is still hard it needs to cook longer.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a