If youre searching for a quick and tasty side dish to pair with your next Mexican-inspired meal, this 15-minute, 3-Ingredient Mexican Rice recipe is just what you need!An Easy, Restaurant Style RecipeOk, let me preface this by saying this is not authentic Mexican rice so please dont come after me ha! This is just a restaurant INSPIRED rice that I like to throw together that is super easy! It takes hardly any time to make as well. One of our favorite meals to make this with is my Creamy White Chicken Enchiladas. So although this is not authentic in any way, it is a great simple side dish to make with all your favorite Tex Mex meals that is so simple!Your recipe is amazing! Thank you! I have made this now 3 times. Perfect every time! SusieTips For Making Mexican RiceThis is the perfect recipe to make ahead of time, then save for later.It reheats beautifully! You could also take this rice and make it part of a burrito bowl. Just throw in some chicken and cornand lunch is served yum! Or wrap it up in a tortilla shell with sliced avocado and black beans. So good and filling. One of my favorite meals!This is my cheater, quick and easy version of Mexican style rice. However, if you are looking for a truly authentic recipe, check out this one from Muy Bueno. Ingredients Needed: (See Recipe Card Below For The Full Recipe) basmati rice you could use regular long grain rice but I have made this a few different ways and we all agree that basmati gives the best texture.chicken broth this adds such great depth of flavor. You could use water, but honestly, it is absolutely the best with the broth.red enchilada sauce this does not make it spicy but if you would like it spicier, just pick up a can of the hot enchilada sauce (I just use mild.)How To Make Mexican RiceThis first step is optional but I find it helpful to rinse the rice first to get off that extra starch. After youve rinsed it well (the water should be clear and not cloudy), then start the recipe. In a large skillet (or saucepan) stir together the rice, chicken broth and enchilada sauce.Turn heat to medium-high and bring to a gentle boil. Stir well. Cover pot and turn down heat to low.Cook for about 10-15 minutes until rice is tender. Stir mixture and season with salt and pepper, to taste.Optional: top with sliced tomatoes and cilantro when servingCraving More Recipes?Crock Pot Mexican Shredded BeefMexican LasagnaChicken Fajitas (stovetop version)Crock Pot Chicken FajitasCornbread Taco BakeTaco Bell Mexican PizzaLayered Taco BakeSpanish RiceStick of Butter RiceTaco RiceGarlic Butter RiceHibachi Fried RiceVegetable Fried RiceBeef Fried RiceHam Fried RiceOld-Fashioned Dirty RiceInstant Pot Dirty Rice PrintMexican RiceIf you're searching for a quick and tasty side dish to pair with your next Mexican-inspired meal, this 15-minute, 3-Ingredient Mexican rice recipe is just what you need!Course Side DishCuisine MexicanPrep Time 5 minutes minutesCook Time 10 minutes minutesTotal Time 15 minutes minutesServings 6Calories 116kcalAuthor Brandie SkibinskiIngredients1 cup basmati rice2 cups chicken broth10 ounce can red enchilada sauceOptional toppings:salt and pepper, to tasteInstructionsThis first step is optional but I find it helpful to rinse the rice first to get off that extra starch. You want to rinse it in cold water until the water runs clear and not cloudy. After you've rinsed it well, then start the recipe. In a large skillet (or saucepan) stir together 1 cup basmati rice, 2 cups chicken broth and 10 ounce can red enchilada sauce. Turn heat to medium-high and bring to a gentle boil. Stir well. Cover pot and turn down heat to low. Cook for about 10-15 minutes until rice is tender. Stir mixture and season with salt and pepper, to taste. VideoNutritionCalories: 116kcal | Carbohydrates: 25g | Protein: 2g | Sodium: 289mgOriginally published: May 2017Updated and republished: April 2026