• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Rice and Grains Dinner Side Dishes One Pot 30 Minutes or Less Mexican
4.5 from 54 votes

3 Ingredient Mexican Rice

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/13/22 16 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for mexican rice.

3 Ingredient Mexican Rice – your favorite Mexican restaurant style rice at home with only 3 ingredients. This rice comes together in only 15 minutes and in only one pot. Yup, you heard that right!

freshly made mexican rice in a skillet garnished with cilantro.

You know that rice you get at your favorite Mexican restaurant along with your enchiladas or chimichangas, well I love that rice. But to be fair I love all Mexican food, but that rice is what brings the whole meal together. I don’t know about you though, but I can eat a bowl of this rice, call it lunch and be happy happy happy.

To make this, all you need are 3 ingredients and 15 minutes! It takes you longer to get to the restaurant and order it than make this in your home, seriously.

I sometimes feel like I don’t cook enough with rice, somehow I always gravitate towards pasta dishes, but I do love rice probably just as much as pasta. Some of my favorite dishes are made with rice, like chicken and seafood paella or this chicken enchilada rice casserole, but nothing beats the simplicity of this rice dish.

The 3 ingredients that you need are rice, chicken broth and enchilada sauce. Yep, by adding enchilada sauce to this rice dish you give it all those Mexican flavors you love so much. Then top it with whatever toppings you prefer, I used chopped tomatoes, green onions and cilantro. You don’t need the toppings though, this rice is so so good. I told you I like simple dishes, and you can’t get any simpler than this.

Ingredient Notes

mexican rice in a bowl garnished with green onions.
  • Rice – Basmati is what I used today, but feel free to use whatever kind is your favorite. Keep in mind that heartier rices will take longer to cook.
  • Broth – Chicken broth low sodium as always please, we want to control the sodium content of our dish.
  • Sauce – Enchilada sauce, 1 entire cans worth. If you’d rather go the homemade route you can use my recipe.

Optional Toppings

  • Tomatoes
  • Green onions
  • Cilantro

How To Make 3 Ingredient Mexican Rice

  1. Cook the rice: In a large skillet or saucepan add the rice chicken broth and enchilada sauce. Bring to a boil over medium high heat, stir well, cover the pot, then turn down the heat to a medium.
  2. Finish the dish: Cook for about 10 to 15 minutes, or until the rice is cooked, stirring occasionally. Season with salt and pepper. Top with tomatoes, green onions and cilantro before serving.

And that’s it! It’s literally that easy to put together a picture perfect little side dish, yum!

How To Make Enchilada Sauce

I love a rich, flavorful enchilada sauce. Packed full of complex flavors like cumin, chili, garlic, and acidic tomatoes, this sauce is a slam dunk whether you opt for store bought or homemade. Personally I love to make this dish even more complex by using a homemade sauce, luckily for you all there’s a recipe for doing just that right here on the blog.

What Can I Pair My Mexican Rice With?

This dish pairs well with so many dishes, especially big protein heavy entrees. Definitely play around with different combinations because regardless you can’t go wrong!

  • Pork Carnitas
  • Chicken Shawarma
  • Lemon Garlic Roasted Chicken Legs
  • Gyros
  • Roast Chicken
  • Perfect Pork Tenderloin
  • Lamb
  • Beef Brisket
freshly made mexican rice in a skillet garnished with cilantro.

Some Tips

  1. Feel free to throw in any protein you’d like! This dish is a perfect way to use up some leftovers you have sitting around taking up space in your fridge.
  2. If you’d like to add some golden color and complex flavor to this dish, feel free to saute the rice in some oil before cooking.
  3. Sub some water and a chicken bouillon cube for the chicken broth to give a flavor concentrate to the dish.
  4. Once you’ve made this Mexican rice a few times you’ll never need to look at a recipe again, it’s just so easy to throw together.

Leftovers

Be sure to store this Mexican rice as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.

mexican rice in a bowl garnished with green onions.

More Incredible Rice Recipes To Enjoy

  • Chicken Enchilada Rice Casserole
  • Lemon Chicken Rice Bake
  • Mexican Beef and Rice Casserole
  • Easy Chicken Enchiladas
  • 30 Minute Skillet Chicken Enchilada Pasta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

freshly made mexican rice in a skillet garnished with cilantro.
Print
4.45 from 54 votes

3 Ingredient Mexican Rice

Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Rate Recipe
3 Ingredient Mexican Rice – your favorite Mexican restaurant style rice at home with only 3 ingredients. This rice comes together in only 15 minutes and in only one pot. Yup, you heard that right!
4

Ingredients

  • 1 cup rice (I used Basmati)
  • 2 cups chicken broth (low sodium)
  • 10 ounce enchilada sauce (1 can)
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)

Optional toppings

  • tomatoes (chopped)
  • green onions (chopped)
  • cilantro (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Combine all the ingredients: In a large skillet or saucepan add the rice chicken broth and enchilada sauce. Bring to a boil over medium high heat, stir well, cover the pot, then turn down the heat to a medium.
  • Cook the rice: Cook for about 10 to 15 minutes, or until the rice is cooked, stirring occasionally. Season with salt and pepper.
  • Season and garnish: Season with salt and pepper. Top with tomatoes, green onions and cilantro before serving.

Video

Notes

  1. I used canned enchilada sauce, but feel free to make your own.
  2. You can add ground beef, cooked chicken, or prawns to turn this into a full meal.
  3. Be sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.

Nutrition Information

Serving: 1servingCalories: 216kcal (11%)Carbohydrates: 44g (15%)Protein: 6g (12%)Fat: 1g (2%)Sodium: 797mg (35%)Potassium: 154mg (4%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 475IU (10%)Vitamin C: 1.4mg (2%)Calcium: 18mg (2%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

freshly made mexican rice in a skillet garnished with cilantro.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 458
  • 1
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

16 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
BBrown
BBrown
Posted: 14 days ago

Delicious! Made it with your white enchiladas, Mexican sweet corn, and guacamole. Made your enchilada sauce to go with it. It made a beautiful Christmas dinner 5 stars!

Last edited Posted: 14 days ago by BBrown
0
Reply
Tracy
Tracy
Posted: 1 year ago

5 stars
I added green chiles, black beans, grilled mojo chicken and cheese. Wanted to make a full meal out of it. Very good.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tracy
Posted: 1 year ago

Glad you liked it, Tracy!

0
Reply
Rachael
Rachael
Posted: 2 years ago

Wow! This was very delicious! Thanks!

0
Reply
Anjali
Anjali
Posted: 2 years ago

5 stars
This was so easy and good! I can’t believe it! I added crumbled tofu mixed with taco seasoning, peppers, onions, tomatoes, and green onions. Thank you!

0
Reply
Jo Cooks Team 2
Jo Cooks Team 2
Reply to  Anjali
Posted: 2 years ago

We are so glad you like it! You can also check out this awesome recipe for my taco seasoning… for next time 😉

0
Reply
vivian
vivian
Posted: 4 years ago

5 stars
Thanks for a great recipe. It looks especially pretty with chopped tomatoes and green onion on top and my family really liked it.

0
Reply
Margaret
Margaret
Posted: 6 years ago

What brand of enchilada sauce do you use? I don’t like the taste of the brands I have tried, they’ve been too vinegary or something.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Margaret
Posted: 6 years ago

I used La Victoria.

0
Reply
Stacey
Stacey
Posted: 6 years ago

Cheers… Will be trying this weekend…

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Stacey
Posted: 6 years ago

Hope you like it!

0
Reply
Ken Easterling
Ken Easterling
Posted: 6 years ago

5 stars
Hi Jo. This is my recipe for Mexican Rice. It has more ingredients and steps but is authentic.

Mexican Rice
Makes 6 Servings

Preparation: 5 mins
Cook Time: 25 mins
Ken’s Cookbook
Mexican

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

1 cup white rice
1 tablespoon oil, or lard
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, seeded and chopped
2 medium tomatoes, seeded and chopped
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, minced

1. In a medium sauce pan, cook rice, onion, green pepper, jalapeno, and diced tomato in oil over medium heat until the rice browns slightly.
2. Pour in chicken broth, and bring to a boil. Season with salt and pepper, cumin, cilantro, and garlic.
3. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes or until rice is done. If the rice is not done and the liquid is gone, add more chicken broth.
4. Garnish with roughly chopped Cilantro leaves before serving.

0
Reply
GINA
GINA
Posted: 6 years ago

CAN I USE REGULAR RICE INSTEAD

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  GINA
Posted: 6 years ago

Absolutely!

0
Reply
Stacey
Stacey
Posted: 6 years ago

Hi would shredded chicken or prawns work with this?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Stacey
Posted: 6 years ago

Of course, that would be great then you could turn this into a meal.

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz