Best Rice for Fajitas: For Plain and Flavored Rice Indulgences

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Not gonna lie– my favorite way to enjoy fajitas is to wrap them in freshly made tortillas. 

A classic combination that’s rooted in Mexico. 

However, I’m sure I’m not the only one who also fell in love with pairing this savory dish with rice!

Rice just transforms fajitas into a complete, balanced meal, combining meat with vegetables and a hearty serving of grains. 

But here’s the deal. Not all rice goes well with fajitas.

Unless you want to pair fajitas with an oddly textured serving of rice, you better take note of the rice varieties I recommend in this post! 

Fajitas: Plain VS Flavored Rice 

Cilantro and Cumin Flavored rice

First, talk about which type of rice fajitas pair the best with. Plain or flavored?

The answer? A bit boring, but it’s a tie. 

Both plain steamed rice and those cooked with herbs and spices can pair well with fajitas. 

It’s a preference thing, really.

With that said, let me share the best rice varieties for fajitas! 

Best Plain Rice Varieties for Fajitas 

Long-Grain White Rice

Dry White Long Grain Jasmine rice

Planning to serve fajitas with a bed of plain rice? 

Make sure to grab long-grain white rice from the grocery shelf, as it’s your best option!

I love fajitas because it’s such a flavor bomb. 

When paired with this rice variety’s very neutral flavor, the dish shines even more! 

Apart from that, long-grain white rice is super fluffy. 

It’s one of the most commonly used rice varieties in Mexican or Tex-Mex cuisines, so you’ll also be checking authenticity off your list. 

Basmati Rice

Basmati is renowned for being one of the best grains for flavored rice in Indian and Middle Eastern cuisines. 

But did you know it also excels when served plain with dishes like fajitas? 

Its nutty-like aroma, fluffy texture and subtle flavor seamlessly work together to let your fajitas take center stage. 

Best Rice to Make Flavored Rice for Fajitas

Long-Grain White Rice

For my most recent fajitas indulgences, I’ve been pairing flavored rice with the dish. 

My go-to’s are Mexican rice and cilantro lime rice. 

No takeouts. I cook both of them at home. 

Conveniently, the best rice varieties for these flavored rice recipes are also long-grain white rice. 

This rice has impressive flavor absorption properties, stays firm even when cooked with sauces, and, of course, stays true to the authenticity of Mexican cuisine.

Jasmine Rice

Want a more aromatic flavored rice? Jasmine rice will save the day. 

Now, I actually was contemplating whether I should recommend Basmati or this rice variety (I use both). They’re both popular aromatic grains. 

However, I decided to stick to Jasmine rice, as it can absorb more flavors due to its stickier nature. 

Plus, it cooks faster, which is very handy for home cooks who only have limited time to cook daily.

Enjoy Fiery and Fluffy Fajitas With Rice

Fajitas is one of the most versatile dishes I’ve ever made.

It tastes amazing when wrapped in tortillas and is also perfect with rice!

I’ve already shared my preferred rice varieties to pair with this dish.

However, note that it’s pretty hard to mess up a fajitas pairing. 

So, I encourage you to also explore other rice options for this Mexican delicacy!

Yield: 4

Spicy Corn & Chicken Fajitas

Chicken Fajitas

My all-time favorite fajitas recipe that’s sure to get your taste buds excited!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1.2 pounds of skinless chicken thighs
  • 3 bell peppers (deseeded and sliced)
  • 1 large onion (divided and sliced thickly)
  • 1 cup of grilled corn kernels
  • 1/4 cup of lime juice
  • 1/4 cup of orange juice
  • 2 tablespoons of olive oil
  • 2 cloves of garlic (minced)
  • 1 teaspoon of cumin powder
  • 1 teaspoon of chili powder (or to taste)
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • Cooked long-grain white rice (plain or flavored)
  • Fresh cilantro
  • Lime wedges
  • Sliced jalapeños or hot sauce (optional, for extra heat)


  1. In a large bowl, combine the marinade ingredients, which include lime juice, orange juice, olive oil, minced garlic, cumin powder, chili powder, paprika, salt, and black pepper. 
  2. Add the chicken thighs to the marinade. Coat all sides well, and let it sit in the fridge for at least one hour. I prefer doing so overnight for the most flavor.
  3. Prepare two different skillets to cook the vegetables and chicken separately.
  4. Over high heat, heat a tablespoon of oil in the first skillet. Once you see smoke, add the vegetables (in batches) into the skillet. 
  5. Only add enough vegetables to cover the bottom of the skillet. Char them for about 45 seconds, season with some salt and pepper, and then toss again, so you can also char the other sides. Repeat this process 3 times (so each batch cooks for about 3 minutes) before repeating the charring process for the next batch of vegetables.
  6. In another skillet, heat a tablespoon of oil over medium-high heat. Add in your marinated chicken and cook each side for about 3 to 4 minutes, until the chicken is fully cooked. Once you remove the chicken from the skillet, cover it loosely with foil, then let it rest for several minutes before you start to slice.
  7. Fluff your cooked long-grain white rice with a fork. Plate a generous serving on a plate.
  8. On top of the rice or beside it, scoop your desired amount of vegetables. Add several slices of chicken on top of the vegetables. Then, drizzle and squeeze fresh lime juice over the top.

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