Cheesy Mexican Rice is ready in 30 minutes! Packed with green chiles, spices, and melty cheese, it's the perfect easy side for all your Southwest and Mexican meals.
Should You Make This?
Time: This only takes 30 Minutes to make.
Ingredients: Rice, oil, water or chicken broth, tomato paste, onion powder, garlic powder, canned green chiles, and Mexican cheese.
Ease: Super easy! Toast the rice, add everything to the pot, and let it simmer until tender.
Ingredients & Substitutions
Rice – I used long-grain white rice. You can use other types of rice, but you’ll need to adjust the cook time. Check the instructions on the rice package for guidance.
Olive Oil – Olive oil is used to toast the rice, but any neutral oil (like vegetable oil or canola oil) or even butter will work.
Water or Chicken Broth – You can use either. Chicken broth adds more flavor, so I recommend it if you have some on hand.
Tomato Paste – Tomato paste gives the rice a rich flavor and thicker texture. You could technically use tomato sauce, but I don't recommend it because it can make the rice too watery.
Onion and Garlic Powder – These add quick, easy flavor. If you prefer, you can sauté a ¼ of a fresh onion and 1 garlic clove with the rice instead.
Canned Green Chilies – Mild canned green chiles bring flavor without too much heat. If you want it spicier, you could substitute with diced jalapeños or use a spicier variety of green chiles.
Mexican Cheese– I used a shredded Mexican cheese blend. You can swap it for Monterey Jack, cheddar, pepper jack, or even queso Oaxaca if you want a meltier texture.
Full ingredient list with quantities in the recipe card below
How to Make Cheesy Mexican Rice
Step 1 | Toast Rice
Heat the olive oil in a large saucepan over medium-high heat. Add the rice and cook, stirring often, until lightly golden, about 5–7 minutes.
Step 2 | Cook Rice
Reduce heat to low. Stir in the broth, tomato paste, green chiles, and seasonings. Cover and simmer for 17–20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Step 3 | Add Cheese
Once the rice is cooked, season it with salt and stir in the cheese until it is melted. Garnish with cilantro and serve warm.
Tips & Notes
Skip Toasting the Rice: If you prefer not to toast the rice, simply wash it until the water runs clear, then skip the toasting step and continue with step 2.
Storing Leftovers: Store any leftover rice in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or broth to loosen it up.
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Cheesy Mexican Rice
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 2 ½ cups water or chicken broth
- 1 4-oz can green chilis
- 1 ½ tablespoon tomato paste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon tables salt
- 1 cup shredded Mexican cheese blend
- 2 tablespoons chopped cilantro optional
Instructions
- Heat the olive oil in a large saucepan over medium-high heat. Add the rice and stir to coat it in the oil. Cook, stirring frequently, until the rice is lightly golden brown, about 5–7 minutes.
- Carefully stir in the water or chicken broth, tomato paste, green chiles, onion powder, and garlic powder.
- Cover the pot and simmer over low heat until the rice is tender and the liquid is absorbed, about 12–15 minutes. Stir occasionally to prevent sticking.Tip: If the liquid is absorbed but the rice is still undercooked, add 2–4 tablespoons of water, cover, and cook for another 3–5 minutes. Repeat if needed until the rice is tender.
- Once the rice is cooked, season with more salt if needed. Stir in the shredded cheese until melted and combined. (Alternatively, you can sprinkle the cheese over the top and cover the pot for a few minutes to let it melt.)
- Garnish with chopped fresh cilantro, if using. Serve warm.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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