Best Mexican Rice Recipe

I’m sharing my take on homemade Mexican rice that uses a clever pantry trick to keep the grains fluffy and the flavor bold, making it ideal for Cinco de Mayo or an easy weeknight dinner.

I love a bowl of bright, slightly tangy Mexican rice that actually holds up next to tacos or a burrito bowl. I’ve messed with a lot of versions and finally landed on one that makes the rice fluffy and flavorful, not gluey, with tomato sauce and long grain white rice doing most of the heavy lifting.

It’s the kind of side that sneaks onto the plate and disappears fast, and it’s perfect for Cinco De Mayo or a lazy weeknight when you need something bold without fuss. Call it Easy Peasy Mexican Rice and you’ll know what I mean.

Ingredients

• Long grain white rice: mostly carbs little protein gives fluffy texture soaks up flavors quickly.
• Vegetable or canola oil: pure fat for toasting rice helps brown grains adds mouthfeel.
• Yellow onion: adds natural sweetness and depth, gives savory backbone some fiber.
• Garlic: pungent aromatics, small protein and antioxidants brightens overall flavor.
• Tomato sauce: provides acidity umami and body adds mild sweetness and color.
• Chicken or vegetable broth: big flavor some sodium gives rice moisture and deeper savory notes.
• Ground cumin: earthy warm spice tiny antioxidants boosts savory smoky vibes without heat.
• Lime wedges: acidic tang that wakes flavors adds vitamin C and bright zip.

Ingredient Quantities

• 1 1/2 cups long grain white rice
• 3 tablespoons vegetable or canola oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 (8 ounce) can tomato sauce
• 3 cups low sodium chicken broth or vegetable broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder or smoked paprika
• 1/2 cup frozen peas and carrots (optional)
• 1/4 cup fresh cilantro, chopped (optional)
• Lime wedges for serving (optional)

How to Make this

1. Rinse 1 1/2 cups long grain white rice under cold water until it runs clear, drain well. Heat 3 tablespoons vegetable or canola oil in a medium saucepan over medium heat, then add the drained rice and toast, stirring often, until the grains are opaque and start to turn light golden, about 5 to 7 minutes. This step gives the rice a nutty flavor so dont skip it.

2. Push the rice to one side, add 1 small chopped yellow onion and cook until soft and translucent, about 3 minutes, then stir in 2 minced garlic cloves and cook 30 seconds until fragrant. If the rice browns too fast, lower the heat.

3. Stir in 1 (8 ounce) can tomato sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin and 1/2 teaspoon chili powder or smoked paprika. Cook everything together 1 to 2 minutes so the tomato coats the rice and the spices bloom.

4. Pour in 3 cups low sodium chicken or vegetable broth, give it a quick stir to deglaze the pan and evenly distribute the rice, then bring to a gentle boil.

5. Once boiling, reduce heat to low so the pot is at a gentle simmer, cover tightly and cook undisturbed for 15 to 18 minutes, or until the liquid is absorbed and rice is tender. Resist opening the lid a bunch of times, the steam is what finishes the rice.

6. If you want peas and carrots, stir in 1/2 cup frozen peas and carrots about 2 to 3 minutes before the end of cooking so they heat through without getting mushy. If the rice looks dry before it’s cooked, add 2 to 4 tablespoons more broth or water.

7. Remove from heat, keep covered and let the rice rest 5 minutes. This resting step firms up the grains and finishes cooking gently.

8. Fluff rice gently with a fork, taste and adjust seasoning if needed. Stir in 1/4 cup chopped fresh cilantro if using, and squeeze a little lime over the top for brightness.

9. Serve warm with lime wedges on the side. Leftovers reheat well, add a splash of water or broth before reheating so it doesnt dry out.

Equipment Needed

1. Medium saucepan with a tight-fitting lid
2. Fine-mesh sieve or small colander (for rinsing rice)
3. Measuring cups and measuring spoons
4. Wooden spoon or heatproof spatula for stirring
5. Chef’s knife
6. Cutting board
7. Can opener (for the tomato sauce)
8. Fork for fluffing and serving
9. Oven mitt or pot holder
10. Kitchen timer or phone timer

FAQ

Best Mexican Rice Recipe Substitutions and Variations

• Rice: swap long grain white for jasmine or basmati for a fragrance boost, works same with the 3 cups broth. If you want brown rice, increase broth by about 1/2 cup and cook covered 40-45 minutes (takes longer but nuttier flavor).
• Oil: use olive oil for fruitier flavor, avocado oil if you want a high smoke point, or 2 tablespoons butter for richer, slightly creamy rice.
• Tomato sauce: use 1 cup crushed or blended canned tomatoes, or stir together 3 tablespoons tomato paste + about 5 ounces water to equal the 8 oz can; fire-roasted tomatoes give a smoky note.
• Chicken broth: use equal parts vegetable broth to keep it vegetarian, or use water + 1 bouillon cube/teaspoon paste if thats what’s on hand; beef broth will make it deeper but change the flavor.

Pro Tips

1. Toast the rice until you can smell that nutty aroma, but keep the heat low enough that it never scorches. Stir pretty much constantly, and if any grains start to darken too fast turn the heat down. That toasting step is the flavor secret, so dont rush it.

2. Bloom your spices in the hot oil before you add the wet stuff, it makes the cumin and chili actually taste like something. Toss them in for just a few seconds until fragrant, then carry on. Makes a big difference.

3. Add frozen peas and carrots only at the tail end so they stay bright and not mushy. And if the pot looks dry before the rice is done, add a splash more broth or water, not a huge pour or you’ll get gummy rice.

4. Finish with acid and a little fat for balance and shine. Squeeze lime and stir in cilantro at the end, and if you want extra silkiness drop in a tiny knob of butter or a quick drizzle of oil before serving. For leftovers, sprinkle a little water and cover tightly when reheating so it doesnt dry out.