Mexican Rice is easy to make and turns simple pantry ingredients into a dish full of flavor. It’s a one-pot recipe that delivers on both texture and taste, with every grain coated in a rich tomato base. Whether you’re serving it at a weeknight dinner or a festive gathering, this rice adds warmth and authenticity to any Mexican-inspired meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Long-grain white rice
Olive oil or vegetable oil
Onion, finely chopped
Garlic, minced
Tomato sauce or diced tomatoes
Chicken broth or vegetable broth
Cumin
Chili powder (optional)
Salt
Fresh cilantro (optional, for garnish)
Lime wedges (optional, for serving)
Directions
Rinse the rice in a fine mesh strainer under cold water until the water runs clear. Drain well.
In a large skillet or saucepan, heat the oil over medium heat. Add the rice and cook, stirring frequently, for about 5–7 minutes until lightly golden and fragrant.
Add the chopped onion and cook for another 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds more.
Pour in the tomato sauce (or diced tomatoes), broth, cumin, chili powder if using, and salt. Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.
Garnish with fresh cilantro and serve with lime wedges, if desired.
Servings and timing
This Mexican Rice recipe serves 4–6 people. Prep time is 10 minutes, cooking time is about 20 minutes, and resting time is 5 minutes, for a total of around 35 minutes.
Variations
Spicy Version: Add jalapeños, cayenne pepper, or hot sauce for a spicier kick.
Tomato-Free Option: Skip tomato sauce and use more broth with a bit of lime juice for a lighter version.
Vegetable Rice: Stir in corn, peas, or bell peppers in the last few minutes of cooking.
Brown Rice: Substitute brown rice and increase simmer time to about 40–45 minutes, adding more broth if needed.
Cheesy Rice: Mix in shredded cheese at the end for a creamy, cheesy twist.
Storage/Reheating
Store leftover Mexican Rice in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium heat with a splash of water or broth to prevent drying out. You can also freeze it for up to 2 months—thaw overnight in the fridge before reheating.
FAQs
What type of rice is best for Mexican rice?
Long-grain white rice works best for its fluffy texture and ability to absorb flavor without becoming sticky.
Why do you toast the rice before cooking?
Toasting the rice in oil adds a nutty flavor and helps each grain stay separate and fluffy after cooking.
Can I use tomato paste instead of tomato sauce?
Yes, use about 1 tablespoon of tomato paste and increase the broth slightly to maintain the right consistency.
Can I make this rice vegetarian or vegan?
Absolutely. Just use vegetable broth instead of chicken broth for a fully plant-based version.
Why is my rice mushy or undercooked?
Mushy rice may result from too much liquid, while undercooked rice might need a few more minutes of simmering or a splash more broth.
Can I cook this in a rice cooker?
Yes, you can transfer the toasted rice and liquid mixture to a rice cooker and follow the machine’s instructions.
What dishes pair well with Mexican rice?
Mexican rice pairs perfectly with tacos, enchiladas, burrito bowls, grilled meats, or beans.
Can I use canned diced tomatoes?
Yes, drained diced tomatoes can be used in place of tomato sauce for a chunkier texture and added flavor.
Is Mexican rice spicy?
Not necessarily. It’s usually mild but can be made spicy with chili powder, jalapeños, or hot sauce if desired.
Can I double the recipe?
Yes, just be sure to use a large enough pot and maintain the proper rice-to-liquid ratio. Cooking time may increase slightly.
Conclusion
Mexican Rice is a comforting, flavorful side dish that’s a must-have for any Mexican meal. With its fluffy texture, rich color, and customizable flavor, it’s easy to see why this classic dish has become a favorite in homes and restaurants alike. Whether you serve it alongside tacos or scoop it into burritos, this rice brings warmth and authenticity to the table every time.
Mexican Rice is a fluffy, savory side dish made with long-grain rice, tomato sauce, garlic, and spices. It’s the perfect complement to tacos, enchiladas, and more, delivering bold flavor and authentic Mexican flair in every bite.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4–6 servings
Category:Side Dish
Method:Stovetop
Cuisine:Mexican
Diet:Gluten Free
Ingredients
1 cup long-grain white rice
2 tbsp olive oil or vegetable oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup tomato sauce or 1 cup canned diced tomatoes, drained
2 cups chicken broth or vegetable broth
1/2 tsp ground cumin
1/2 tsp chili powder (optional)
1/2 tsp salt (or to taste)
Fresh cilantro, chopped (optional, for garnish)
Lime wedges (optional, for serving)
Instructions
Rinse rice under cold water until the water runs clear. Drain well.
In a large skillet or saucepan, heat oil over medium heat. Add the rice and cook, stirring often, for 5–7 minutes until lightly golden.
Add chopped onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
Stir in tomato sauce (or diced tomatoes), broth, cumin, chili powder (if using), and salt.
Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
Toasting the rice is key to achieving fluffy, separate grains.Add vegetables like corn or peas in the last few minutes for added nutrition and color.Use tomato paste if you don’t have sauce—just reduce the quantity and add extra broth.Use brown rice for a whole grain option, but extend simmer time and add more broth as needed.This dish is naturally gluten-free when made with gluten-free broth.
