Delicious Rotel Mexican Rice

Every bite of this tasty rice dish is packed with zesty tomato, buttery goodness, and a whisper of spice. It's got that bold flavor you crave, and thanks to the Rotel, there's a gentle kick in every mouthful. Simply toss it in the oven, and let it work its magic—no need to fuss at the stove. It turns basic dinner nights or taco Tuesday into something your crew will actually be excited about, and all you need is a few simple ingredients you've probably got at home.

One night during a last-minute taco dinner, I realized I didn’t have any sides ready. After scrambling through my cupboards, I spotted some leftover rice and a lonely can of Rotel. With only a little time before company arrived, I dumped everything into a dish, crossed my fingers, and hoped for something edible. To my surprise, people wanted more rice than tacos—and everyone wanted to know how I made it! Now, it’s my go-to when friends come by, and folks actually check if I’m bringing it to parties. Shows what you can do when you get creative with odds and ends.

Irresistible Flavor Mix

• Fresh cilantro – Chopped at the end, it brightens everything and gives a hit of herbal flavor (skip it if you don’t love cilantro)
• Low-salt chicken broth – The savory base for your rice; adjust salt as needed
• Butter – Adds a fancy touch and rich taste, don’t skimp here!
• Ground cumin – Brings earthy, warm vibes and that classic aroma
• Taco seasoning – Makes life easy by blending all the right Mexican-style spices
• Rotel tomatoes with green chilies – This tiny can brings the big flavors; pour in all the juice for extra zip
• Long-grain white rice – Stays light and separate, the perfect base for soaking up everything

Ultimate Rice How-To

Start with the oven

Turn your oven on to 425°F and grab a 9×9 pan. Give it a good nonstick spray or swipe of butter so nothing hangs on for dear life. This oven move makes rice turn out right every time without babysitting it on the stove.

Add the flavor team

Crack open a can of Rotel tomatoes (with all the juice) and dump it into your baking dish. Scatter in cold butter bits over the top—don’t worry, it’ll melt down and make everything buttery. Throw in a pinch each of black pepper and salt, but go easy since the seasoning blends already have some salt. Give it all a gentle stir just to mix things up.

Mix in your base

Scoop 1 cup of uncooked long-grain rice straight in—no rinsing needed here, as that little bit of extra starch helps the texture along. Cover with 2⅔ cups of chicken broth so everything gets wet. Sprinkle on 2 tablespoons of taco seasoning and ½ teaspoon of cumin right over the rice. The broth will look like a lot, but it cooks down just right.

Let it bake

Seal up the dish tight with foil to lock in the steam. Pop it in the oven and forget about it for 30 minutes. Take it out (watch steam!), peel off the foil, and give the rice a light mix for even cooking. Slide it back in—no foil—for another 20 to 30 minutes until most of the broth is soaked up and the rice is tender.

Make it awesome

Let it chill on the counter for five minutes after it comes out—that’s when the magic fluff happens. Grab a fork and fluff it up before serving. If you’re a cilantro fan, toss some fresh leaves on top. You’ll end up with steamy, separate grains that taste amazing and look great next to anything Mexican-inspired.

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My first crack at this dish taught me a good lesson—I was hungry, got impatient, and spooned it up too soon. The rice turned out tasty, but it was more soupy than fluffy. My grandma just laughed and told me, “Good rice is like people after a hot bath—it needs a few minutes to get itself together.” Now, I always wait a bit before serving, and it makes all my rice—this one and others—turn out way better. Gives me just enough time to wrap up the rest of dinner, too.

Tasty Combinations

This rice is a chameleon on the table. It backs up beef or chicken tacos like a pro and makes enchiladas and cheesy beans way better. It’s also perfect for soaking up grilled steak or lime chicken juices. Trying to feed a crowd? Lay out a burrito bowl bar and let everyone pile on their favorites with this rice at the bottom—it’s a total hit every time.

Fun Twists

Start plain or turn up the fun. Add a handful of shredded cheese in the last 10 minutes of baking if you want something gooey and melty. Or toss in browned ground beef, shredded chicken, and drained black beans to make it a whole meal. Vegetarians can use veggie broth and stir in corn and diced zucchini before baking. Want more heat? Go for the spicy Rotel and add a chopped jalapeño (seeds in if you dare!).

Leftover Smarts

This rice might taste even better the next day. Let any extras cool, then stash them in a covered container up to four days in the fridge. To reheat, splash in a little water or broth (about a tablespoon for each cup), cover, and microwave in quick bursts—fluffing in between. On the stove, just toss it in a skillet over medium-low heat with a bit of liquid and a lid. Freezes like a champ, too—portion it out, pop it in freezer containers, and use within two months. For best texture, let it thaw in the fridge first.

This simple Rotel rice really shows how a handful of pantry items, mixed the right way, can steal the show. It's so easy to toss together, but the flavor is big enough to make you forget about the main dish. Whether you're in a rush or having friends over, it'll get everyone reaching for seconds—no major effort needed, just some patience and the right tricks.

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Recipe FAQs

→ Can this dish be made ahead of time?

Definitely! After cooking, let it cool fully and store in a sealed container in the fridge for up to two days. When reheating, add a splash of broth or water to keep it from drying out. Microwave or warm it up in the oven at 350°F for 15-20 minutes.

→ What dishes go well with this rice?

This rice tastes amazing with tacos, fajitas, enchiladas, burritos, or grilled meats like carne asada. Add refried beans or guacamole for a classic combo, or toss in a side salad for balance.

→ How spicy is this rice?

It has a mild kick because of the green chilies in Rotel. For a softer taste, use mild Rotel or swap it with plain diced tomatoes and a tiny bit of green chilies. Want more heat? Chop in a jalapeño or drizzle some hot sauce.

→ Can a rice cooker be used instead of the oven?

Sure thing! Put all the ingredients in the rice cooker, mix them up, and use the normal white rice setting. Since rice cookers hold more moisture, cut the broth to about 2¼ cups instead of 2⅔ cups.

→ What if the rice stays crunchy after cooking?

If the rice isn’t fully soft, pour an extra ¼ cup of hot broth or water in, cover the dish again, and bake for another 5-10 minutes. Things like older rice or uneven oven heat can make a difference.