12 Delicious Mamacitas Mexican Rice Recipes

Dive into the vibrant world of Mexican cuisine with our roundup of 12 Delicious Mamacitas Mexican Rice Recipes! Whether you’re craving a quick weeknight dinner or a festive dish to spice up your table, these recipes promise to deliver comfort, flavor, and a whole lot of fun. Perfect for home cooks looking to bring a taste of Mexico to their kitchen, each recipe is a ticket to a flavorful adventure. Let’s get cooking!

Spicy Mamacitas Mexican Rice with Black Beans

Ready to spice up your dinner routine? This Spicy Mamacitas Mexican Rice with Black Beans packs a punch with minimal effort—perfect for those busy weeknights.

Ingredients

• White rice – 1 cup
• Black beans – 1 can (15 oz), drained
• Tomato sauce – 1 cup
• Chicken broth – 2 cups
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Chili powder – 1 tbsp
• Salt – ½ tsp
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large skillet over medium heat for 1 minute.
2. Add minced garlic and sauté until golden, about 30 seconds.
3. Stir in white rice, coating it with the oil and garlic, for 2 minutes.
4. Pour in chicken broth and tomato sauce, then add cumin, chili powder, and salt.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
7. Gently fold in black beans until evenly distributed.

Yield a dish with fluffy rice, perfectly spiced, and studded with creamy black beans. Try topping with avocado slices or a squeeze of lime for an extra zing.

Cheesy Mamacitas Mexican Rice Casserole

Fire up your oven for this crowd-pleaser that’s loaded with gooey cheese and bold Mexican flavors. Perfect for weeknight dinners or potlucks, it’s a one-dish wonder that delivers big on taste with minimal fuss.

Ingredients

• Long grain white rice – 1 cup
• Chicken broth – 2 cups
• Taco seasoning – 1 tbsp
• Black beans – 1 can (15 oz), drained
• Corn kernels – 1 cup
• Shredded cheddar cheese – 2 cups
• Sour cream – ½ cup

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the rice, chicken broth, and taco seasoning. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and the liquid is absorbed. Tip: Don’t peek! Keeping the lid on ensures perfectly fluffy rice.
4. Fluff the rice with a fork, then stir in the black beans and corn.
5. Transfer the rice mixture to the prepared baking dish and spread evenly.
6. Dot the top with spoonfuls of sour cream, then sprinkle with cheddar cheese. Tip: For extra crispiness, broil for the last 2 minutes of baking.
7. Bake for 20 minutes until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving to set the layers.

This casserole is a textural dream—creamy, cheesy, with pops of sweet corn and hearty beans. Try scooping it up with tortilla chips for an irresistible crunch or topping with fresh avocado for a cool contrast.

Mamacitas Mexican Rice Stuffed Peppers

Outshine your usual dinner routine with these vibrant stuffed peppers, packed with bold Mexican rice and ready to steal the show on your table.

Ingredients

• Bell peppers – 4
• Cooked Mexican rice – 2 cups
• Black beans – 1 cup
• Shredded cheese – 1 cup
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds. Tip: Keep the tops for a rustic presentation.
3. Brush the outside of the peppers with olive oil and place them in a baking dish.
4. Mix the cooked Mexican rice and black beans in a bowl. Tip: For extra flavor, warm the mixture before stuffing.
5. Stuff each pepper with the rice and bean mixture, packing it down lightly.
6. Sprinkle shredded cheese on top of each stuffed pepper.
7. Bake for 25 minutes or until the peppers are tender and the cheese is bubbly. Tip: Broil for the last 2 minutes for a golden top.

Now, these peppers bring a satisfying crunch with a melt-in-your-mouth cheesy center. Serve them sliced open on a bed of greens for a colorful plate or alongside a cool avocado crema for that extra zing.

Creamy Mamacitas Mexican Rice Soup

Viral cravings hitting hard? This Creamy Mamacitas Mexican Rice Soup is your next kitchen conquest—bold, creamy, and packed with flavor. Ditch the takeout menus; this bowl is a game-changer.

Ingredients

• Chicken broth – 4 cups
• Cooked white rice – 2 cups
• Heavy cream – 1 cup
• Canned diced tomatoes – 1 cup
• Taco seasoning – 2 tbsp
• Shredded chicken – 2 cups
• Lime juice – 1 tbsp

Instructions

1. Pour chicken broth into a large pot over medium-high heat. Bring to a boil.
2. Add cooked white rice, diced tomatoes, and taco seasoning to the pot. Stir well.
3. Reduce heat to medium. Simmer for 10 minutes, stirring occasionally.
4. Tip: For a thicker soup, mash some of the rice against the side of the pot.
5. Stir in shredded chicken and heavy cream. Cook for another 5 minutes.
6. Tip: Don’t let the soup boil after adding cream to prevent curdling.
7. Remove from heat. Stir in lime juice.
8. Tip: Taste and adjust seasoning if needed, but the taco seasoning should be just right.

Outrageously creamy with a zesty kick, this soup is a texture dream. Serve with extra lime wedges or a sprinkle of fresh cilantro for that Insta-worthy finish.

Mamacitas Mexican Rice and Chicken Skillet

Hungry for a one-pan wonder that packs a punch? This skillet dish blends juicy chicken and fluffy rice with bold Mexican flavors—ready in a flash.

Ingredients

• Chicken thighs – 1 lb
• White rice – 1 cup
• Chicken broth – 2 cups
• Taco seasoning – 2 tbsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken thighs, cooking for 5 minutes per side until golden. Tip: Don’t overcrowd the pan for the perfect sear.
3. Remove chicken, set aside. In the same skillet, add rice, toasting for 2 minutes until slightly golden.
4. Stir in taco seasoning, then pour in chicken broth, scraping up any browned bits. Tip: Those bits are flavor gold!
5. Return chicken to the skillet, nestling it into the rice. Bring to a boil, then reduce heat to low.
6. Cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed. Tip: Resist the urge to peek—steam is key!
7. Remove from heat, let stand covered for 5 minutes.

Rich in flavor with a satisfying texture contrast, this dish shines when topped with fresh cilantro or a squeeze of lime. Serve straight from the skillet for a rustic, shareable meal.

Vegetarian Mamacitas Mexican Rice Bowl

Alright, let’s dive straight into making this vibrant, flavor-packed bowl that’s about to become your weeknight hero.

Ingredients

• White rice – 1 cup
• Vegetable broth – 2 cups
• Black beans – 1 can (15 oz), drained
• Corn – 1 cup
• Avocado – 1, sliced
• Cilantro – ¼ cup, chopped
• Lime – 1, juiced
• Olive oil – 1 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of white rice under cold water until the water runs clear.
2. In a medium pot, heat 1 tbsp of olive oil over medium heat. Add the rinsed rice and toast for 2 minutes, stirring constantly.
3. Pour in 2 cups of vegetable broth, add 1 tsp cumin and ½ tsp salt. Bring to a boil.
4. Once boiling, reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfect steam.
5. After 18 minutes, remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork.
6. While rice cooks, in a large bowl, mix 1 can of drained black beans, 1 cup of corn, and ¼ cup of chopped cilantro.
7. Add the juice of 1 lime to the bean mixture and toss to combine. Tip: Fresh lime juice brightens the whole dish.
8. To serve, divide the rice among bowls, top with the bean mixture, and add sliced avocado. Tip: A sprinkle of extra cilantro on top adds a fresh finish.

You’ve got a bowl that’s creamy from the avocado, zesty from the lime, and hearty from the beans and rice. Try it with a drizzle of hot sauce for an extra kick.

Mamacitas Mexican Rice with Grilled Shrimp

Elevate your dinner game with this zesty Mamacitas Mexican Rice paired with succulent grilled shrimp—ready in under 30 minutes.

Ingredients

• White rice – 1 cup
• Water – 2 cups
• Tomato paste – 2 tbsp
• Garlic powder – 1 tsp
• Cumin – 1 tsp
• Salt – ½ tsp
• Shrimp – 1 lb
• Olive oil – 2 tbsp
• Lime – 1

Instructions

1. Rinse 1 cup of white rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice, 2 cups of water, 2 tbsp tomato paste, 1 tsp garlic powder, 1 tsp cumin, and ½ tsp salt. Stir well.
3. Bring the mixture to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes. Tip: Don’t peek—keeping the lid on ensures perfect steam.
4. While the rice cooks, preheat your grill to medium-high (400°F).
5. Toss 1 lb shrimp with 2 tbsp olive oil and the juice of 1 lime.
6. Grill the shrimp for 2-3 minutes per side until pink and slightly charred. Tip: Use a grill basket for easy flipping.
7. Fluff the rice with a fork and let it sit covered for 5 minutes off the heat. Tip: This step is key for that restaurant-quality texture.
8. Serve the grilled shrimp over the Mexican rice.

Dig into fluffy, flavorful rice with a smoky hint from the grill, topped with juicy shrimp. Try squeezing extra lime over the top or adding a sprinkle of fresh cilantro for a bright finish.

Slow Cooker Mamacitas Mexican Rice

Just when you thought your slow cooker couldn’t get any more magical, here comes a dish that’ll make your taste buds dance. Slow Cooker Mamacitas Mexican Rice is your ticket to flavor town with minimal effort.

Ingredients

• Long grain white rice – 2 cups
• Chicken broth – 4 cups
• Tomato sauce – 1 cup
• Garlic powder – 1 tsp
• Cumin – 1 tsp
• Salt – 1 tsp
• Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a pan over medium heat for 2 minutes.
2. Add long grain white rice to the pan. Toast for 5 minutes, stirring constantly, until golden.
3. Transfer toasted rice to the slow cooker.
4. Pour in chicken broth and tomato sauce. Stir to combine.
5. Add garlic powder, cumin, and salt. Mix well.
6. Cover and cook on low for 2 hours. Tip: Resist the urge to stir during cooking to prevent mushy rice.
7. After 2 hours, check the rice. If it’s still too firm, cook for an additional 15 minutes. Tip: The rice should be tender but not sticky.
8. Once done, fluff the rice with a fork. Tip: Let it sit uncovered for 5 minutes to absorb any excess liquid.

Unbelievably fluffy and packed with a smoky, savory punch, this rice is a dream alongside grilled chicken or stuffed into burritos. Try topping it with fresh cilantro and a squeeze of lime for an extra zing.

Mamacitas Mexican Rice Salad with Lime Dressing

Whip up this zesty Mamacitas Mexican Rice Salad with Lime Dressing for a refreshing twist on your meal prep routine. Perfect for picnics, potlucks, or a quick lunch fix.

Ingredients

• White rice – 1 cup
• Water – 2 cups
• Black beans – 1 can (15 oz), drained
• Corn – 1 cup
• Red bell pepper – 1, diced
• Cilantro – ¼ cup, chopped
• Lime juice – 3 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Cumin – 1 tsp

Instructions

1. Rinse the white rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Do not lift the lid during cooking to ensure perfect steam.
4. Remove the rice from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
5. In a large bowl, mix the cooked rice, black beans, corn, and diced red bell pepper.
6. In a small bowl, whisk together lime juice, olive oil, salt, and cumin to make the dressing. Tip: For extra flavor, let the dressing sit for 10 minutes before mixing.
7. Pour the dressing over the rice mixture and toss to combine. Tip: Add the cilantro last to keep it fresh and vibrant.
8. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Munch on this vibrant salad straight from the bowl or scoop it onto crispy tortilla chips for a crunchy contrast. The lime dressing brings a tangy punch that perfectly balances the hearty rice and beans.

One-Pot Mamacitas Mexican Rice and Beef

Hungry for a flavor-packed meal that’s as easy to make as it is to devour? This One-Pot Mamacitas Mexican Rice and Beef is your weeknight hero—bold, hearty, and ready in a flash.

Ingredients

• Ground beef – 1 lb
• Long-grain white rice – 1 cup
• Chicken broth – 2 cups
• Tomato sauce – 1 cup
• Taco seasoning – 2 tbsp
• Frozen corn – 1 cup
• Black beans – 1 can (15 oz), drained
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in rice, taco seasoning, tomato sauce, and chicken broth, bringing to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes—rice should be tender and liquid absorbed.
5. Mix in corn and black beans, cooking uncovered for 5 more minutes to heat through.
6. Remove from heat, let stand covered for 5 minutes to thicken.

Creamy rice, juicy beef, and a kick of spice make this dish a crowd-pleaser. Serve it straight from the pot with a sprinkle of fresh cilantro or a dollop of sour cream for an extra touch.

Mamacitas Mexican Rice with Avocado and Corn

Yo, this Mamacitas Mexican Rice is your next kitchen win—fluffy, vibrant, and packed with flavor. Grab your skillet; let’s dive in.

Ingredients

• White rice – 1 cup
• Chicken broth – 2 cups
• Avocado – 1, diced
• Corn kernels – 1 cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat for 1 minute.
2. Add minced garlic and sauté until golden, about 30 seconds—don’t let it burn.
3. Stir in white rice, coating it with oil and garlic, toast for 2 minutes for nutty flavor.
4. Pour in chicken broth, add cumin and salt, bring to a boil.
5. Reduce heat to low, cover, and simmer for 18 minutes—no peeking to keep the steam in.
6. Remove from heat, let sit covered for 5 minutes; this is when the magic happens.
7. Fluff rice with a fork, gently fold in diced avocado and corn kernels.

Every bite is a fiesta—creamy avocado, sweet corn, and perfectly spiced rice. Serve it straight from the skillet for that authentic, shareable vibe.

Baked Mamacitas Mexican Rice with Cheese

Ready to level up your rice game? This Baked Mamacitas Mexican Rice with Cheese is a **flavor bomb** that’s crispy, cheesy, and ridiculously easy to make. No fluff, just fire.

Ingredients

• Cooked white rice – 2 cups
• Shredded cheddar cheese – 1 cup
• Vegetable oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F. **Tip:** Use a baking sheet for even crisping.
2. Heat vegetable oil in a skillet over medium heat. Add cooked white rice and salt. Stir for 2 minutes until slightly toasted.
3. Transfer the rice to a baking dish. **Tip:** Press it down firmly for a crispy bottom layer.
4. Sprinkle shredded cheddar cheese evenly over the rice. **Tip:** Mix in a bit of jalapeño for a spicy kick.
5. Bake for 15 minutes, or until the cheese is bubbly and golden.

When it comes out, you’ve got a **crunchy top**, gooey middle, and a hint of toasty rice underneath. Serve it straight from the dish with a side of cool sour cream or scoop it into tacos for next-level texture.

Conclusion

Liven up your meal times with these 12 mouthwatering Mamacitas Mexican Rice recipes that promise to bring a fiesta of flavors to your table! Whether you’re craving something spicy, cheesy, or perfectly seasoned, there’s a dish here for every palate. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!