Easy Rotel Mexican Rice

This Rotel Mexican Rice is loaded with bold flavors from Rotel tomatoes, taco seasoning, and butter. A quick and easy side dish perfect for taco night or any Mexican-inspired meal!

this Recipe

You know those moments when dinner’s almost ready, and then it hits you—what about a side dish? Yeah, been there.

Last summer, I was in full-on taco night mode. Meat was seasoned, guac was ready, salsa prepped… but when I opened the fridge, my usual go-to side (that basic white rice) wasn’t gonna cut it. I needed something with flavor.

So I started raiding the pantry like a contestant on a cooking show, and there it was: a can of Rotel tomatoes with green chilies, tucked behind the peanut butter jar. I figured, why not toss it with some rice, taco seasoning, and a little butter? Into the oven it went.

And let me tell you, the way my kitchen smelled while it baked? Incredible. The rice came out fluffy, with just the right kick of spice, and was so good I had to fight my husband for the last spoonful. Now it’s become a permanent part of our taco nights—and honestly, it’s even better the next day (if there’s any left).

Why You’ll Love This Rotel Mexican Rice Recipe?

Let me break it down—because this dish deserves a spot on your table:

• Flavor Explosion: The Rotel tomatoes, taco seasoning, and butter combo? Unreal. Bold, zesty, with a touch of heat.
• Oven-Baked Perfection: No stirring, no babysitting a pot—just pop it in the oven and let it do its thing.
• Taco Night Approved: Seriously, it was made to go next to tacos, burritos, or fajitas.
• Minimal Ingredients: Pantry staples, no complicated stuff.
• Crowd Favorite: It’s the kind of dish people keep sneaking seconds of.

Ingredient Notes:

The beauty of this Rotel Mexican Rice? Simple ingredients that work together to create magic.

• Long-Grain White Rice: Stick to long-grain. It stays fluffy and doesn’t clump. Jasmine and basmati work too, but avoid short-grain—it can get gummy.
• Rotel Tomatoes with Green Chilies: The star of the show! These canned tomatoes with a bit of heat give the dish its signature flair.
• Taco Seasoning: I usually go for a store-bought blend, but if you’re feeling fancy, a homemade mix works too.
• Ground Cumin: Adds that deep, earthy warmth we all love in Mexican dishes.
• Chicken Broth: Low-sodium works best, so the flavors stay balanced without getting overly salty.
• Butter: Adds richness. And let’s be honest, butter makes everything better.
• Salt & Pepper: Taste as you go! Depending on the seasoning blend you use, you may need more or less.

How To Make Rotel Mexican Rice?

No complicated steps—just simple, flavorful goodness coming right up!

Step 1: Preheat & Prep
Preheat your oven to 425°F (yes, high heat for maximum fluffiness). Grease a 9×9-inch baking dish generously with non-stick spray or a bit of butter. Trust me, it makes cleanup so much easier.

Step 2: Mix It All Together
In the baking dish (yep, no extra bowls needed), combine:

• 1 cup rinsed long-grain white rice
• 2 tablespoons taco seasoning
• ½ teaspoon ground cumin
• 2⅔ cups low-sodium chicken broth
• 1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
• 4 to 6 tablespoons butter (because why not go big?)

Add a pinch of salt and pepper to taste. Stir gently—just enough to distribute the seasonings.

Step 3: Bake It Up
Cover the dish tightly with foil. You want to trap in the steam so the rice cooks perfectly. Pop it into your preheated oven for 30 minutes.

Step 4: Stir & Finish Baking
After 30 minutes, remove the foil carefully (seriously, that steam is no joke). Stir the rice to make sure nothing’s sticking. Then, leave the foil off and return the dish to the oven for another 20-30 minutes, or until the rice is tender and most of the liquid is absorbed.

Step 5: Fluff & Serve
Fluff the rice with a fork—don’t skip this step! It helps separate the grains and gives you that light, fluffy texture. Serve it up hot and watch it disappear faster than you can say taco Tuesday.

Storage Options:

Okay, so if you do manage to have leftovers (rare in my house), here’s how to keep them tasting fresh:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Yep, this rice freezes well! Cool completely, then freeze in portions for up to 2 months.
• Reheating Tip: Add a splash of broth or water when reheating to bring back the moisture.

Variations and Substitutions:

Feel like mixing things up? Try these fun twists:

• Extra Heat: Swap Rotel Original for Hot Rotel or toss in a diced jalapeño.
• Cheesy Version: Stir in shredded cheddar or pepper jack during the last 10 minutes of baking.
• Protein-Packed: Mix in cooked ground beef, shredded chicken, or even black beans.
• Whole Grain Upgrade: Sub white rice for brown rice—just increase the cooking time by 15-20 minutes.
• Vegetarian: Use vegetable broth instead of chicken broth and skip the butter (try olive oil instead).

What to Serve with Rotel Mexican Rice?

This dish shines as a side, but it’s bold enough to steal the spotlight too. Here’s what pairs perfectly:

• Tacos: Beef, chicken, shrimp—you name it.
• Quesadillas: Especially cheesy ones.
• Grilled Meats: Chicken thighs, steak, or pork chops would be amazing.
• Chili: Perfect with a big bowl of hearty beef or turkey chili.
• Burrito Bowls: Use it as a base with grilled chicken, guac, and salsa.

Frequently Asked Questions:

Can I make this on the stovetop?

Totally! Combine all the ingredients in a pot, bring to a boil, cover, and simmer for about 20 minutes.

Is Rotel Mexican Rice spicy?

The standard Rotel adds a mild kick, but you can dial it down with the Mild version—or crank it up with the Hot one!

Can I use brown rice?

Absolutely. Just remember, brown rice takes longer—plan for around 50-60 minutes in the oven.

And there you have it—Rotel Mexican Rice that’s bold, buttery, and perfect for your next taco night (or any night, really). Whether you’re feeding a crowd or just need a flavor-packed side, this one delivers.

Try it out and let me know—what’s your favorite Tex-Mex side? Can’t wait to hear how yours turns out!

Keep the Flavor Coming – Try These:

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5 from 2 votes

Easy Rotel Mexican Rice

Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

This Easy Rotel Mexican Rice is a quick. And flavorful dish. That will elevate your meals. To the next level. Using simple ingredients. Like long-grain rice. Rotel tomatoes with green chilies, and taco seasoning. This baked rice dish. Comes together with minimal effort. What makes it truly special. Is the way all the flavors meld together. As it bakes. Giving you a perfectly tender. And tasty side. It’s perfect for taco night. Or whenever you want. To add a little Mexican flair. To your dinner!

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6 Servings

Ingredients

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• 1 c long-grain white rice rinsed
• 2 tablespoons taco seasoning or adjust to taste
• ½ teaspoon ground cumin
• 2⅔ c low-sodium chicken broth
• 1 10-ounce can Rotel diced tomatoes with green chilies, not drained
• 4 to 6 tablespoons butter
• Salt and pepper to taste

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Instructions

 

1. Preheat your oven to 425ºF. And generously grease a 9x9-inch baking dish. With non-stick cooking spray. To prevent sticking. In the prepared dish. Combine the rinsed rice. With taco seasoning, ground cumin, and unsalted chicken broth. Undrained Rotel diced tomatoes and green chilies, and butter. Season with salt. And pepper to taste. Then mix well. To evenly distribute. All the flavors.
2. Cover the dish tightly. With aluminum foil. To trap in the moisture. Ensuring the rice cooks evenly. Place the dish. In the preheated oven. And bake. For 30 minutes.
3. After 30 minutes. Carefully remove the foil. And stir the rice thoroughly. To prevent any sticking. To the bottom. Continue baking. Uncovered. For an additional 20 to 30 minutes. Or until the rice is tender. And fully cooked.

Notes

To make this Easy Rotel Mexican Rice gluten-free. Simply swap out the taco seasoning. For a certified gluten-free version. Many taco seasonings contain wheat as a filler. So be sure to check the label. Additionally, double-check. That the chicken broth you’re using is gluten-free. As some broths may have added gluten-based ingredients. With these simple adjustments. This recipe becomes a delicious. And gluten-free option. For your next meal!

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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