Mexican Rice

Why You’ll Love This Recipe

This Mexican Rice recipe is simple, uses basic pantry ingredients, and delivers authentic, savory flavor with a subtle tomato and spice base. Toasting the rice before cooking adds a nutty depth, and simmering it in broth makes it tender and fluffy every time.

Ingredients

• 1 1/2 cups long-grain white rice, rinsed and drained

• 2 tablespoons vegetable oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (8 ounces) tomato sauce or 2 medium tomatoes, blended

• 3 cups chicken or vegetable broth

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder (optional)

• Salt and freshly ground black pepper, to taste

• 1/4 cup chopped fresh cilantro (optional)

• Lime wedges, for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Rinse and Drain Rice:
   Rinse the rice under cold water until the water runs clear to remove excess starch. Drain thoroughly.

2. Toast Rice:
   Heat the vegetable oil in a large skillet or saucepan over medium heat.
   Add the rice and cook, stirring frequently, until the rice turns a light golden brown.

3. Add Onion and Garlic:
   Stir in the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 2-3 minutes.

4. Add Tomato and Broth:
   Stir in the tomato sauce (or blended tomatoes), broth, cumin, chili powder (if using), salt, and pepper.
   Bring the mixture to a boil.

5. Simmer:
   Reduce heat to low and cover the skillet or pot.
   Let the rice simmer gently for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

6. Rest and Fluff:
   Remove from heat and let stand, covered, for 5 minutes.
   Fluff the rice with a fork and stir in chopped cilantro if desired.

7. Serve:
   Serve warm with lime wedges on the side.

Servings and Timing

• Servings: 6

• Prep time: 5 minutes

• Cook time: 25 minutes

• Total time: 30 minutes

Variations

• Spicy: Add diced jalapeños or a pinch of cayenne pepper for heat.

• Vegetable-Loaded: Stir in peas, corn, or diced bell peppers during the simmering step.

• Rice Alternatives: Use brown rice but increase cooking time and broth amount accordingly.

• Herb Swap: Substitute cilantro with fresh parsley or omit for a milder flavor.

Storage/Reheating

• Storage: Store leftover rice in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat gently in a microwave or skillet with a splash of water to prevent drying out.

FAQs

Can I use instant rice?

Instant rice is not recommended as it won’t achieve the same texture or flavor.

Can I make this rice vegan?

Yes, use vegetable broth and ensure tomato sauce contains no animal products.

How do I prevent mushy rice?

Rinse rice well and avoid lifting the lid during cooking.

Can I prepare this ahead?

Yes, but refrigerate and reheat before serving.

Can I freeze Mexican rice?

Yes, freeze in portions for up to 2 months; thaw and reheat thoroughly.

What type of rice is best?

Long-grain white rice is preferred for fluffiness and texture.

Can I cook this in a rice cooker?

Yes, but sauté ingredients separately for best flavor before adding to the cooker.

How do I get more flavor?

Toast the rice well and use homemade broth for depth.

Can I add beans?

Yes, black beans or pinto beans can be stirred in for a heartier dish.

What dishes pair well with Mexican rice?

Tacos, enchiladas, grilled chicken, or fajitas.

Conclusion

Mexican Rice is an easy-to-make, flavorful side dish that enhances any Mexican-inspired meal. With its bright tomato base, aromatic spices, and fluffy texture, it’s a versatile staple perfect for weeknight dinners or festive gatherings.