Easy Mexican Rice Recipe

I finally landed on what I call the Best Ever Mexican Rice, and one unexpected pantry ingredient is the trick behind it.

I always keep a pot of this Easy Mexican Rice ready. I swear people call it Best Ever Mexican Rice and once you try it you’ll get why.

It brightens tacos, and weirdly enough it vanishes faster than the main dish. I use long grain white rice and a hit of tomato sauce so it gets that familiar color and tang.

It’s so simple you might even type How Do You Make Spanish Rice into a search and then laugh because the result isn’t fancy at all. Every batch comes out a little different, which keeps me making it again.

Ingredients

• Long grain rice: fluffy, mostly carbs, little protein, some fiber, very filling.
• Tomato sauce: adds acidity, sweetness, vitamins A and C, keeps rice moist.
• Onion: gives sweetness and depth when cooked, adds fiber and extra flavor.
• Garlic: punchy aroma, antioxidants, small protein boost, makes the dish savory.
• Chicken broth: savory liquid, low sodium option gives umami and some minerals.
• Peas and carrots: color, fiber, vitamin A and K, small sweet bites kids like.
• Cumin and chili powder: earthy and warm, low calories, add subtle heat, not overpowering.
• Cilantro and lime: fresh bright finish, vitamin C, balances richness with sharp acidity.

Ingredient Quantities

• 1 cup long grain white rice, rinsed well
• 2 tablespoons vegetable oil (or canola)
• 1 small onion, finely chopped, about 1/2 cup
• 2 cloves garlic, minced, or more if you like
• 1/2 cup tomato sauce
• 1 1/2 cups low sodium chicken broth or vegetable broth
• 1 teaspoon kosher salt, adjust to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas and carrots mix, optional but nice
• 2 tablespoons chopped fresh cilantro, for garnish, optional
• Wedges of lime for serving, optional

How to Make this

1. Rinse 1 cup long grain white rice under cold water until the water runs clear, then drain well.

2. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add 1 small finely chopped onion and sauté until soft and translucent, about 3 to 4 minutes.

3. Add 2 cloves minced garlic and cook about 30 seconds until fragrant, dont let it brown or it will taste bitter.

4. Stir in the drained rice and toast it in the pan, stirring often, until some grains look lightly golden, about 2 to 3 minutes. This gives better texture and flavor.

5. Pour in 1/2 cup tomato sauce and 1 1/2 cups low sodium chicken broth or vegetable broth, then add 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, and 1/4 teaspoon black pepper. Stir once to combine and bring to a gentle simmer.

6. Once simmering, cover the pot with a tight fitting lid, reduce the heat to low and cook undisturbed for 15 to 18 minutes, until the liquid is absorbed and rice is tender. Do not lift the lid while it cooks.

7. If using 1/2 cup frozen peas and carrots, stir them in about 3 to 5 minutes before the end of cooking so they thaw and heat through, or fold them in after cooking and let steam covered for 3 to 4 minutes.

8. Turn off the heat and let the rice rest, covered, for 5 minutes to finish steaming.

9. Fluff the rice with a fork, taste and adjust salt if needed, then garnish with 2 tablespoons chopped fresh cilantro and serve with lime wedges on the side. If the rice seems a little dry add a splash of broth and fluff again.

Equipment Needed

1. Medium saucepan with a tight fitting lid (2–3 quart)

2. Fine mesh sieve or colander for rinsing and draining the rice

3. Measuring cups and measuring spoons

4. Wooden spoon or heatproof spatula for sautéing and toasting rice, dont use metal if pot is nonstick

5. Chef’s knife and cutting board for onion cilantro and lime

6. Garlic press or small paring knife for mincing garlic

7. Fork for fluffing the rice and checking texture

8. Small bowl or spoon for holding chopped cilantro and lime wedges

FAQ

Easy Mexican Rice Recipe Substitutions and Variations

• Long grain white rice: swap for brown rice (use more liquid and longer cook time), jasmine or basmati rice (similar method, a bit more fragrant), or cauliflower rice for a low-carb version (saute 6-8 min, skip the simmer).
• Vegetable oil: use olive oil or avocado oil for a bit more flavor, or butter if you want a richer, slightly toasted taste (watch heat with butter).
• Tomato sauce: replace with canned crushed tomatoes or blended diced tomatoes (same amount), or use 2 tablespoons tomato paste mixed with 1/2 cup water for a concentrated tomato taste, or mild salsa for extra seasoning.
• Fresh cilantro garnish: swap with chopped flat-leaf parsley if you dislike cilantro, sliced green onions for a milder bite, or skip and add a squeeze of lime for freshness.

Pro Tips

– After you rinse the rice, spread it out on a clean towel or let it sit in the colander for a few minutes so it dries a bit. Drier grains toast and separate way better, otherwise they just steam and get clumpy.

– Heat the broth until it’s hot or almost simmering before you add it. Cold liquid drops the pan temp and changes the cooking time, so using hot broth helps the rice cook evenly and predictably.

– Be careful with the garlic and watch the heat when toasting the rice. Add garlic only once the onion is soft and only cook it very briefly, and toast the rice just until some grains get a light golden color. Burnt garlic or over-toasting will make the whole batch taste bitter.

– Let the pot rest covered for a full 5 minutes, then fluff gently with a fork. If it feels dry, add a splash of hot broth and fluff again, if too wet let it sit uncovered a minute on low. Finish with lime and cilantro right before serving for way better flavor.