Name: Mexican Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cup long-grain white rice, rinsed and drained; 2 cups vegetable or chicken broth; 1/2 cup tomato sauce; 1/2 medium yellow onion, finely diced; 2 cloves garlic, minced; 2 tbsp olive oil; 1/2 tsp ground cumin; 1/2 tsp chili powder (optional); Salt and black pepper, to taste; Fresh cilantro, for garnish (optional)

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Fluffy, flavorful, and tinted with a beautiful golden-red hue, this Mexican rice is my go-to side dish for tacos, enchiladas, burritos, and just about any Tex-Mex or Mexican-inspired meal. I cook it slowly with tomatoes, onions, and spices so every grain is infused with savory flavor.

Mexican Rice

Why You’ll Love This Recipe

I toast the rice first, giving it a nutty aroma and helping it stay fluffy.
I simmer it with tomato, onion, and broth so every bite has depth and color.
It pairs with almost any Mexican or Tex-Mex main dish.
It reheats beautifully, so I can make it ahead for easy meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Long-grain white rice: 1 cup, rinsed and drained
Vegetable or chicken broth: 2 cups
Tomato sauce: ½ cup
Yellow onion: ½ medium, finely diced
Garlic: 2 cloves, minced
Olive oil: 2 tablespoons
Ground cumin: ½ teaspoon
Chili powder: ½ teaspoon (optional for extra flavor)
Salt and black pepper: to taste
Fresh cilantro: for garnish (optional)

Directions

I heat the olive oil in a medium saucepan over medium heat.
I add the rice and cook, stirring often, until it turns golden and smells nutty, about 5 minutes.
I stir in the onion and cook until softened, about 2 minutes. I add the garlic and cook for 30 seconds.
I add the tomato sauce, broth, cumin, chili powder, salt, and pepper, then stir to combine.
I bring it to a boil, reduce the heat to low, cover, and let it simmer for 18–20 minutes without lifting the lid.
I remove it from the heat and let it rest, covered, for 5 minutes.
I fluff the rice with a fork, taste for seasoning, and garnish with cilantro if I want a fresh pop of flavor.

Servings and timing

Yield: About 4 servings
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

Veggie-packed: I stir in peas, corn, or diced carrots during the last 5 minutes of cooking.
Spicy: I add diced jalapeño with the onions or a pinch of cayenne to the broth.
Tomato alternative: I use fresh blended tomatoes instead of tomato sauce for a lighter flavor.
Brown rice: I use long-grain brown rice and extend cooking time to 40–45 minutes, adding extra broth if needed.
Cilantro-lime twist: I stir in lime juice and fresh cilantro after cooking for a zesty variation.

storage/reheating

Refrigerate: I store cooled rice in an airtight container for up to 4 days.
Freeze: I freeze portions in zip-top bags for up to 3 months.
Reheat: I warm it in the microwave or on the stovetop with a splash of broth or water to restore moisture.

FAQs

Why do I toast the rice?

Toasting gives the rice a nutty flavor and helps keep the grains separate after cooking.

Can I make this without tomato sauce?

Yes — I replace it with an equal amount of blended tomatoes or tomato paste plus water.

Why is my rice mushy?

Too much liquid or overcooking can make rice mushy. I measure carefully and avoid stirring too much during cooking.

Can I double the recipe?

I can — I just use a larger pot and keep the same rice-to-liquid ratio.

Can I make it in a rice cooker?

Yes. I toast the rice in a pan first, then transfer it to the cooker with the broth and seasonings.

Conclusion

I love how this Mexican rice transforms a few simple ingredients into a side dish that’s both flavorful and versatile. Whether I serve it with tacos, grilled meats, or as part of a burrito bowl, it’s a recipe I return to again and again.