12 Delicious Marias Mexican Rice Recipes

Welcome to a fiesta of flavors with our roundup of 12 Delicious Maria’s Mexican Rice Recipes! Whether you’re craving a quick weeknight dinner or a hearty dish to share with friends, Maria’s recipes bring the warmth and zest of Mexican cuisine right to your table. Dive in to discover mouthwatering variations that promise to spice up your meal rotation. Let’s get cooking!

Maria’s Authentic Mexican Rice

Nothing beats the comfort of a well-made Mexican rice, and Maria’s Authentic Mexican Rice is a testament to that. This dish brings the vibrant flavors of Mexico to your table with minimal effort.

Ingredients

• 2 cups long-grain white rice, rinsed until water runs clear
• 3 tbsp clarified butter
• 1 medium white onion, finely diced
• 3 garlic cloves, minced
• 1 ½ cups tomato sauce
• 4 cups chicken stock, hot
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ cup fresh cilantro, finely chopped

Instructions

1. Heat clarified butter in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add rinsed rice, stirring constantly for 5 minutes until lightly golden.
3. Stir in diced onion and minced garlic, cooking for 3 minutes until translucent.
4. Pour in tomato sauce, stirring to coat rice evenly, and cook for 2 minutes.
5. Add hot chicken stock, ground cumin, and kosher salt, bringing to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes without stirring.
7. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
8. Fold in fresh cilantro before serving.

Fluffy and fragrant, this rice boasts a perfect balance of tomato and cumin. Serve it alongside grilled meats or as a hearty base for burrito bowls.

Spicy Maria’s Mexican Rice with Jalapenos

Every home cook needs a reliable Mexican rice recipe, and this one delivers bold flavors with a spicy kick.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp clarified butter
• 1 small white onion, finely diced
• 2 garlic cloves, minced
• 1 jalapeno, seeded and finely diced
• 1.5 cups chicken stock, hot
• 1/2 cup tomato sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to precise taste

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add rinsed rice, stirring constantly for 2 minutes until lightly toasted.
3. Incorporate diced onion, minced garlic, and jalapeno, sautéing for 3 minutes until softened.
4. Pour in hot chicken stock and tomato sauce, stirring to combine.
5. Season with ground cumin, smoked paprika, and a precise amount of salt.
6. Bring mixture to a boil, then reduce heat to low, covering tightly.
7. Simmer for 20 minutes without lifting the lid to ensure even cooking.
8. Remove from heat and let stand, covered, for 5 minutes to steam.
9. Fluff rice with a fork before serving to separate grains.

Key to this dish’s appeal is its fluffy texture and the smoky heat from the jalapenos. Serve alongside grilled meats or as a vibrant base for burrito bowls.

Maria’s Mexican Rice with Black Beans

Zesty flavors and hearty ingredients make this dish a weeknight favorite. Maria’s Mexican Rice with Black Beans is a vibrant, satisfying meal that comes together in under an hour.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 3/4 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in minced garlic, cumin, smoked paprika, and chili powder; cook for 30 seconds until fragrant.
4. Add rinsed rice to the skillet, stirring to coat with oil and spices, toast for 2 minutes.
5. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
6. Remove skillet from heat, let stand covered for 5 minutes to allow rice to steam.
7. Fluff rice with a fork, gently fold in black beans, cilantro, and lime juice. Season with salt to taste.

Vibrant and fluffy, this rice dish boasts a smoky depth from the spices, balanced by the freshness of cilantro and lime. Serve alongside grilled chicken or stuffed into warm tortillas for a versatile meal.

Cheesy Maria’s Mexican Rice Casserole

Vibrant and hearty, this casserole blends bold Mexican flavors with comforting textures. Perfect for weeknights or potlucks, it’s a crowd-pleaser that comes together effortlessly.

Ingredients

– 1 cup long-grain white rice, rinsed
– 2 cups chicken broth, low-sodium
– 1 tbsp clarified butter
– 1 medium white onion, finely diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
– 1 can (4 oz) diced green chiles, undrained
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 cup Monterey Jack cheese, freshly grated
– 1/4 cup cilantro, finely chopped
– 2 pasture-raised eggs, lightly beaten

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan, bring chicken broth to a boil over high heat. Stir in rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat; let stand covered for 5 minutes.
3. In a large skillet, melt remaining clarified butter over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes.
4. Stir in fire-roasted tomatoes, green chiles, cumin, smoked paprika, salt, and black pepper. Cook for 3 minutes, stirring occasionally.
5. Fluff rice with a fork and transfer to the skillet. Mix well to combine all ingredients.
6. Remove skillet from heat. Stir in beaten eggs, half of the cheddar cheese, and half of the Monterey Jack cheese until evenly distributed.
7. Transfer mixture to the prepared baking dish. Top with remaining cheeses.
8. Bake for 20-25 minutes, or until cheeses are bubbly and lightly golden.
9. Let casserole rest for 5 minutes before serving. Garnish with chopped cilantro.
Zesty and satisfying, this casserole boasts a creamy interior with a crispy cheese topping. Serve with a dollop of sour cream or avocado slices for added richness.

Maria’s Mexican Rice Stuffed Peppers

Perfect for a hearty dinner, these stuffed peppers combine fluffy Mexican rice and savory spices inside tender bell peppers.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, low-sodium
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup tomato sauce
• 1/2 cup frozen corn kernels
• 1/2 cup black beans, rinsed and drained
• 1/4 cup fresh cilantro, chopped
• 1 cup Monterey Jack cheese, shredded
• Salt to taste

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a medium saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Stir in cumin and smoked paprika, cook for 1 minute until fragrant.
4. Add rinsed rice, toast for 2 minutes, stirring constantly.
5. Pour in chicken stock and tomato sauce, bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes.
6. Remove rice from heat, let stand covered for 5 minutes. Fluff with a fork.
7. Fold in corn, black beans, and cilantro. Season with salt.
8. Stuff bell peppers with rice mixture, place in prepared baking dish.
9. Sprinkle shredded cheese over peppers. Cover dish with foil.
10. Bake for 25 minutes. Remove foil, bake for an additional 10 minutes until cheese is bubbly and peppers are tender.
11. Let rest for 5 minutes before serving.

The peppers should be tender but hold their shape, with a filling that’s moist and flavorful. Serve with a dollop of sour cream or a side of avocado slices for extra richness.

Vegetarian Maria’s Mexican Rice Bowl

Lunchtime just got a whole lot brighter with this vibrant, flavor-packed bowl. It’s a quick, nutritious option that doesn’t skimp on taste or texture.

Ingredients

– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups vegetable broth, low-sodium
– 1 tbsp extra-virgin olive oil
– 1 medium white onion, finely diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup black beans, rinsed and drained
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– 1 avocado, sliced
– 1/4 cup crumbled queso fresco
– Salt to taste

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add rinsed rice to the pan, stirring to coat with oil, and toast for 2 minutes.
5. Pour in vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
6. Remove from heat and let stand, covered, for 5 minutes.
7. Fluff rice with a fork, then fold in black beans, diced red bell pepper, cumin, and smoked paprika.
8. Cover and let sit for 2 minutes to warm through.
9. Stir in chopped cilantro and lime juice just before serving.
10. Top with sliced avocado and crumbled queso fresco.
Garnish with additional cilantro leaves for a fresh finish. The rice should be fluffy with a slight bite, while the beans and peppers add a satisfying crunch. Serve with extra lime wedges on the side for a zesty kick.

Maria’s Mexican Rice and Chicken Skillet

Hearty and flavorful, this one-pan wonder combines tender chicken with aromatic Mexican rice for a fuss-free meal. Perfect for weeknights, it’s a crowd-pleaser that’s ready in under an hour.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and cubed
• 2 tbsp extra-virgin olive oil
• 1 cup long-grain white rice, rinsed
• 1.5 cups homemade chicken stock
• 1/2 cup fire-roasted diced tomatoes, drained
• 1/4 cup finely diced white onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken cubes, seasoning with salt, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, sauté onion and garlic until translucent, about 3 minutes.
4. Stir in rice, cumin, and smoked paprika, toasting for 2 minutes until fragrant.
5. Pour in chicken stock and diced tomatoes, scraping up any browned bits from the bottom of the pan.
6. Return chicken to the skillet, nestling pieces into the rice mixture.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
8. Remove from heat, let stand covered for 5 minutes, then fluff rice with a fork.
9. Stir in chopped cilantro and lime juice before serving.

Delightfully fluffy rice absorbs the smoky spices, while the chicken stays juicy. Serve with avocado slices and a drizzle of crema for extra richness.

Maria’s Mexican Rice with Corn and Lime

Whip up a vibrant side dish that’s as colorful as it is flavorful. Maria’s Mexican Rice with Corn and Lime brings a zesty twist to your table with minimal effort.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp clarified butter
• 1 small white onion, finely diced
• 2 cloves garlic, minced
• 1 cup fresh corn kernels
• 1.5 cups chicken broth
• 1 lime, zested and juiced
• 1/4 cup cilantro, chopped
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat clarified butter in a medium saucepan over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 3 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add rinsed rice to the pan, stirring to coat with butter, and toast for 2 minutes.
5. Mix in corn kernels, cumin, and smoked paprika, cooking for another minute.
6. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
7. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
8. Fold in lime zest, lime juice, and chopped cilantro until well combined.
9. Season with salt to taste before serving.

Kick back and enjoy the fluffy texture and bright flavors of this dish. Serve alongside grilled meats or as a standalone vegetarian option for a refreshing meal.

Maria’s Mexican Rice Soup

Oftentimes, the simplest dishes bring the most comfort. Maria’s Mexican Rice Soup combines hearty ingredients with vibrant spices for a satisfying meal.

Ingredients

– 1 tbsp extra-virgin olive oil
– 1 cup finely diced white onion
– 2 cloves garlic, minced
– 1 cup long-grain white rice, rinsed
– 4 cups chicken stock, homemade preferred
– 1 cup fire-roasted diced tomatoes
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– Salt to precise taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook until fragrant, 30 seconds.
4. Incorporate rinsed rice, toast lightly for 2 minutes, stirring constantly.
5. Pour in chicken stock, bring to a boil, then reduce to a simmer.
6. Add diced tomatoes, cumin, and smoked paprika, stir to combine.
7. Cover pot, simmer on low heat for 20 minutes, until rice is tender.
8. Remove from heat, stir in chopped cilantro and lime juice.
9. Season with salt, adjust as needed for balanced flavor.
Just before serving, garnish with additional cilantro for freshness. The soup boasts a creamy texture from the rice, with a smoky depth from the paprika. Serve with warm tortillas for a complete meal.

Maria’s Mexican Rice Salad with Avocado Dressing

Kitchens across the country are buzzing with the need for fresh, vibrant dishes that pack a punch. Maria’s Mexican Rice Salad with Avocado Dressing is a standout, combining hearty grains with creamy, zesty flavors for a meal that satisfies any time of day.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1 ripe avocado, halved and pitted
• 1/4 cup fresh cilantro leaves, finely chopped
• 2 tbsp lime juice, freshly squeezed
• 1/4 cup extra-virgin olive oil
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup cherry tomatoes, quartered
• 1/2 cup red onion, finely diced
• 1 jalapeño, seeded and minced

Instructions

1. In a medium saucepan, combine the rinsed rice and chicken stock. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. While the rice cooks, prepare the dressing. Scoop the avocado flesh into a blender. Add cilantro, lime juice, olive oil, cumin, salt, and pepper. Blend until smooth.
4. Transfer the cooked rice to a large bowl. Allow to cool slightly, about 10 minutes.
5. Add the cherry tomatoes, red onion, and jalapeño to the rice. Toss gently to combine.
6. Pour the avocado dressing over the rice mixture. Fold gently until evenly coated.
7. Serve immediately or chill for 30 minutes to enhance flavors. Tip: For a creamier texture, add an extra tablespoon of olive oil to the dressing. Tip: Toasting the rice before boiling adds a nutty depth. Tip: For a spicier kick, leave the seeds in the jalapeño.

With its creamy dressing and crisp vegetables, this salad offers a delightful contrast of textures. The cumin and lime bring a bright, earthy flavor that pairs perfectly with grilled meats or as a standalone dish. Try serving it in hollowed-out bell peppers for an eye-catching presentation.

Maria’s Mexican Rice Tacos

These tacos bring a vibrant twist to your weeknight dinner with minimal effort. Tender, spiced rice pairs perfectly with fresh toppings for a satisfying bite.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp avocado oil
• 1 small white onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 3/4 cups chicken stock, homemade preferred
• 1/2 cup tomato sauce
• 8 corn tortillas, warmed
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat avocado oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Add finely diced white onion and sauté until translucent, 3-4 minutes, stirring occasionally.
3. Stir in minced garlic, ground cumin, smoked paprika, and ground coriander; cook until fragrant, 1 minute.
4. Add rinsed long-grain white rice to the pan, stirring to coat with oil and spices, toast for 2 minutes.
5. Pour in chicken stock and tomato sauce, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
6. Remove from heat and let stand, covered, for 5 minutes to allow rice to steam and absorb remaining liquid.
7. Fluff rice with a fork, then assemble tacos by spooning rice onto warmed corn tortillas.
8. Top with crumbled cotija cheese, chopped fresh cilantro, and a squeeze of lime juice.

Opt for a textural contrast by adding crispy lettuce or avocado slices. The smoky rice with tangy lime and salty cheese creates a harmonious flavor profile ideal for outdoor dining.

Maria’s Mexican Rice Pudding for Dessert

Everyone loves a comforting dessert that brings a touch of warmth and tradition to the table. Maria’s Mexican Rice Pudding is just that—a creamy, spiced treat perfect for any occasion.

Ingredients

• 1 cup long-grain white rice, rinsed
• 4 cups whole milk
• 1 cinnamon stick
• 1/2 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1/2 cup golden raisins
• 1 tablespoon unsalted butter
• 1/2 teaspoon ground cinnamon, for garnish

Instructions

1. In a medium saucepan, combine the rinsed rice, whole milk, and cinnamon stick. Bring to a gentle boil over medium heat.
2. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
3. Remove the cinnamon stick and stir in the granulated sugar, fine sea salt, and pure vanilla extract. Cook for an additional 10 minutes, uncovered, until the mixture thickens.
4. Add the golden raisins and unsalted butter, stirring until the butter is fully melted and incorporated.
5. Remove from heat and let stand for 5 minutes to allow the pudding to set slightly.
6. Serve warm, sprinkled with ground cinnamon for garnish.

Creamy and aromatic, this rice pudding offers a delightful contrast of textures with the soft rice and plump raisins. For an extra indulgent twist, drizzle with dulce de leche before serving.

Conclusion

Feast your eyes on these 12 mouthwatering Maria’s Mexican Rice recipes that promise to spice up your mealtime! Each dish offers a unique twist on a classic, ensuring there’s something for every palate. We’d love to hear which recipe stole your heart—drop a comment below and don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!