I mixed pantry staples with zesty Rotel and shredded cheese to create a Cheesy Mexican Rice Recipe that will have you rethinking what rice can do.

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I call this Easy Rotel Mexican Rice my go to when I want something bold but lazy. I first tried it after messing around with long grain white rice and Rotel diced tomatoes and green chilies and I kept coming back to the bright, slightly spicy punch.

It’s the sort of side that sneaks into my weeknight rotation and into lists of Tasty Mexican Recipes I swear by. If you like Rice With Rotel Tomatoes, you might be surprised how it makes tacos and bowls feel new.

Try it once and you’ll already be planning tweaks.

Ingredients

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Long grain white rice: Mostly carbs, little protein, soaks up flavors and gets fluffy.
Vegetable oil: Provides fat for browning rice, carries flavor, it’s not very nutrient dense.
Yellow onion: Adds sweet savory depth when cooked, has fiber and vitamin C.
Garlic: Strong aroma, little calories, has compounds said to boost immunity.
Rotel tomatoes and green chiles: Tangy, mildly spicy, adds acidity and bright tomato flavor.
Chicken broth: Brings savory umami and salt, gives extra depth with some protein.
Kosher salt and cumin: Salt balances flavors, cumin adds warm earthy spice.
Cilantro and lime: Fresh herb and citrus brighten dish, lime adds tang not sweetness.

Ingredient Quantities

1 cup long grain white rice

2 tablespoons vegetable oil

1 small yellow onion

2 cloves garlic

1 (10 ounce) can Rotel diced tomatoes and green chilies

2 cups chicken broth

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

2 tablespoons fresh cilantro optional

1 lime optional

How to Make this

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1. Rinse 1 cup long grain white rice under cold water until water runs clear if you want fluffier rice, then drain well.

2. Heat 2 tablespoons vegetable oil in a medium heavy-bottomed pot over medium heat until shimmering.

3. Add 1 small yellow onion, finely chopped, and sauté about 3 minutes until soft and starting to brown.

4. Stir in 2 cloves garlic, minced, and cook 30 seconds until fragrant, don’t let it burn.

5. Add the drained rice and cook, stirring frequently, about 3 to 4 minutes until the grains look a little translucent and lightly toasted.

6. Pour in 1 (10 ounce) can Rotel (including the juices) and 2 cups chicken broth, then add 1 teaspoon kosher salt, 1/2 teaspoon ground cumin and 1/4 teaspoon black pepper; stir once to combine.

7. Bring mixture to a boil over medium-high, then reduce heat to low, cover tightly and simmer undisturbed for 15 to 18 minutes, until liquid is absorbed and rice is tender.

8. Remove from heat and let sit, covered, for 5 minutes to finish steaming; don’t peek during this time or you might let out the steam.

9. Fluff with a fork, stir in 2 tablespoons chopped fresh cilantro if using, and squeeze lime over the top if you want more brightness. Taste and adjust salt or lime, then serve warm.

Equipment Needed

1. Medium heavy-bottomed pot with a tight-fitting lid, about 3 to 4 quarts
2. Measuring cups and measuring spoons (1 cup, tbsp, tsp)
3. Fine-mesh sieve or small colander to rinse and drain the rice
4. Sharp chef’s knife and a cutting board for the onion and cilantro
5. Wooden spoon or heatproof spatula for stirring so rice doesn’t stick
6. Can opener for the Rotel can
7. Fork for fluffing the rice and a small spoon for tasting
8. Citrus reamer or small juicer and a small bowl if you plan to squeeze lime

FAQ

Can I use brown rice instead of long grain white rice? A: Yes, but brown rice needs more liquid and time. Use about 2 1/2 cups broth for 1 cup brown rice, simmer 40 to 45 minutes until tender, and expect a chewier texture.

How do I make it spicier or milder? A: For more heat add chopped jalapeño, a pinch of cayenne, or a splash of the Rotel juice. To tone it down drain the Rotel or use a milder tomato can and add extra broth so it dilutes the heat.

Can I cook this in a rice cooker or Instant Pot? A: Yes. Rice cooker: sauté onion and garlic in the oil first, then dump everything in and use the white rice setting. Instant Pot: sauté onion and garlic, add rice, Rotel and 1 cup chicken broth, cook high pressure 4 minutes, natural release 10 minutes. Itll be slightly different than stovetop but works great.

How long will leftovers keep and how should I reheat them? A: Store in the fridge up to 3 to 4 days, freeze up to 3 months. Reheat in microwave with a splash of water, or stir fry in a skillet with a little oil and cover to steam until hot.

Can I make this vegetarian or vegan? A: Totally. Just swap the chicken broth for vegetable broth and use oil or vegan butter. Everything else stays the same.

My rice turned out mushy or undercooked, what now? A: Mushy usually means too much liquid or overcooking, spread the rice on a baking sheet to cool and dry a bit or fry it in a hot skillet to evaporate moisture. Undercooked means you need more time and liquid: add 1/4 cup hot broth, cover and simmer a few more minutes until done.

Easy Rotel Mexican Rice Recipe Substitutions and Variations

Easy Rotel Mexican Rice

Ingredients

1 cup long grain white rice
2 tablespoons vegetable oil
1 small yellow onion
2 cloves garlic
1 (10 ounce) can Rotel diced tomatoes and green chilies
2 cups chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 tablespoons fresh cilantro optional
1 lime optional

Method
1. Heat the oil in a medium saucepan over medium heat. Add the chopped onion and cook till soft, about 3 to 4 minutes.
2. Add minced garlic and cook 30 seconds more, don’t let it burn.
3. Stir in the rice and toast it for 2 to 3 minutes until edges look a little translucent and a bit nutty.
4. Pour in the Rotel and chicken broth, add salt, cumin, and pepper. Stir once, bring to a boil.
5. Reduce heat to low, cover and simmer 18 to 20 minutes until the liquid is absorbed. Turn off heat and let sit covered 5 minutes.
6. Fluff with a fork, stir in cilantro and a squeeze of lime if using. Taste, adjust salt if needed. Serve hot.

Substitutions

Rice: use jasmine or basmati rice for a slightly more fragrant dish; if you use brown rice, increase broth to 2 1/4 cups and simmer about 40 to 45 minutes.
Vegetable oil: swap with canola, avocado oil, or 1 tablespoon butter plus 1 tablespoon oil for a richer flavor.
Rotel diced tomatoes and green chilies: replace with a 10 ounce can diced tomatoes plus 1 to 2 chopped canned green chilies, or 1 cup mild salsa, or fire roasted tomatoes for more smokiness.
Chicken broth: use vegetable broth to keep it meat free, or use water plus 1 teaspoon bouillon; if using low sodium broth, taste and add salt as needed.

Pro Tips

1) Toast then rest the rice right: spend the extra minute or two to brown the rice a bit so it gets a light nutty flavor, but keep the heat moderate so it doesnt burn. Once it’s done shut it off and let it steam, dont lift the lid while it rests or you’ll let the steam escape and make it gummy.

2) Watch the salt from the Rotel and broth: canned tomatoes with chilies can add a surprising amount of sodium, so taste at the end before adding more salt. If you want more control start with low sodium broth or add only half the salt then adjust.

3) Small tweaks for texture and flavor: if you like creamier rice add 2 tablespoons butter or a splash of olive oil after fluffing. For a smoky kick stir in 1/4 teaspoon smoked paprika or a pinch of chipotle powder. If you want looser grains add 2 to 3 tablespoons extra liquid next time.

4) Fresh finish matters: chop the cilantro and zest the lime right before serving, and squeeze the lime over each bowl not the pot so the brightness stays fresh. If you want extra color and crunch add a few diced scallions or toasted pepitas on top.

Easy Rotel Mexican Rice Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I mixed pantry staples with zesty Rotel and shredded cheese to create a Cheesy Mexican Rice Recipe that will have you rethinking what rice can do.

Servings

servings

Calories

266

kcal

Equipment: 1. Medium heavy-bottomed pot with a tight-fitting lid, about 3 to 4 quarts
2. Measuring cups and measuring spoons (1 cup, tbsp, tsp)
3. Fine-mesh sieve or small colander to rinse and drain the rice
4. Sharp chef’s knife and a cutting board for the onion and cilantro
5. Wooden spoon or heatproof spatula for stirring so rice doesn’t stick
6. Can opener for the Rotel can
7. Fork for fluffing the rice and a small spoon for tasting
8. Citrus reamer or small juicer and a small bowl if you plan to squeeze lime

Ingredients

1 cup long grain white rice
2 tablespoons vegetable oil
1 small yellow onion
2 cloves garlic
1 (10 ounce) can Rotel diced tomatoes and green chilies
2 cups chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 tablespoons fresh cilantro optional
1 lime optional

Directions

Rinse 1 cup long grain white rice under cold water until water runs clear if you want fluffier rice, then drain well.
Heat 2 tablespoons vegetable oil in a medium heavy-bottomed pot over medium heat until shimmering.
Add 1 small yellow onion, finely chopped, and sauté about 3 minutes until soft and starting to brown.
Stir in 2 cloves garlic, minced, and cook 30 seconds until fragrant, don't let it burn.
Add the drained rice and cook, stirring frequently, about 3 to 4 minutes until the grains look a little translucent and lightly toasted.
Pour in 1 (10 ounce) can Rotel (including the juices) and 2 cups chicken broth, then add 1 teaspoon kosher salt, 1/2 teaspoon ground cumin and 1/4 teaspoon black pepper; stir once to combine.
Bring mixture to a boil over medium-high, then reduce heat to low, cover tightly and simmer undisturbed for 15 to 18 minutes, until liquid is absorbed and rice is tender.
Remove from heat and let sit, covered, for 5 minutes to finish steaming; don't peek during this time or you might let out the steam.
Fluff with a fork, stir in 2 tablespoons chopped fresh cilantro if using, and squeeze lime over the top if you want more brightness. Taste and adjust salt or lime, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.