It was one of those scorch-your-eyeballs summer afternoons when I found myself craving something warm and comforting—go figure, right? I was hosting my neighborhood’s unofficial Taco Tuesday (which, by the way, has become a sacred ritual around here), and I realized I’d forgotten one crucial side: rice. Not just any rice, though—I wanted that cozy, tomato-kissed, aromatic Mexican rice we all swoon over at taquerias. So I rummaged through my pantry, threw together a handful of staples, and voilà: in under 30 minutes I had a vibrant, fluffy carroty-green-speckled pot of arroz rojo that had everyone scooping second and third helpings. (I swear, I even saw my picky niece eyeing it like a mini food critic!)
Since that day, this easy Mexican rice recipe has become my go-to, whether I’m feeding the whole gang, whipping up a solo comfort bowl, or just want to add a pop of color to a midweek meal. It’s got that perfect balance of tangy tomato, warming spices, and an irresistibly light texture that’s impossible to resist. And the best part? You only need one pot, basic ingredients, and zero stress—trust me, there’s nothing like ditching the extra dishes after a busy day.
Why You’ll Love This Recipe
- Super speedy prep and cook time—ready in under 30 minutes (yes, really!)
- One-pot magic means fewer dishes to wash (hallelujah!)
- Vegetarian out of the box, and easy to dress up with proteins if you like
- Gluten-free and budget-friendly—your wallet and dietary preferences will thank you
- Bright, fluffy grains that pair beautifully with everything from grilled chicken to black‐bean tacos
- Quick trick to sneak in extra veggies (hello, peas & carrots!)
Ingredient Notes
Let’s talk pantry heroes, substitutions, and little tips to make this your own:
- Rice: I stick to long‐grain white rice for that light, fluffy bite, but feel free to swap in brown rice if you want more fiber. (You’ll need an extra ½ cup broth and about 10 more minutes of cooking time.)
- Oil: Olive oil gives a lovely flavor, but vegetable or avocado oil work just fine if that’s what’s on hand.
- Onion & Garlic: The classic duo—don’t skimp! If you’re in a pinch, a pinch of onion powder and garlic powder can stand in (though fresh is best for flavor).
- Tomato Sauce: Canned tomato sauce keeps things easy, but you can swap in crushed tomatoes or tomato puree if that’s your jam. If your puree is a tad tart, just stir in a small sprinkle of sugar.
- Broth: Low‐sodium veggie or chicken broth is ideal—keeps sodium in check. Pro tip: have a carton stocked so you can grab and go on busy nights!
- Spices: Ground cumin, chili powder, and smoked paprika create that warm, earthy backbone. Feel free to amp up the chili powder if you’re craving a little extra heat.
- Vegetable Boost: Frozen peas and carrots slide in at the end, adding color and nutrients without extra chopping. (Trust me, they’re game‐changers.)
- Garnish: Fresh cilantro is my fave final flourish, but parsley works if you’re not a cilantro fan.
Step-by-Step Directions
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. When it shimmers (that little pop is your cue), toss in the finely chopped onion and minced garlic. Sauté for about 3 minutes, stirring often so the garlic doesn’t turn bitter.
- Add 1 cup of rinsed long-grain rice and stir—it’ll smell nutty in just a couple minutes as the grains toast. This step is key for maximum fluffiness, so don’t skip it!
- Stir in 1¼ cups of low-sodium broth and ½ cup of tomato sauce. Sprinkle in ½ teaspoon ground cumin, ½ teaspoon chili powder, ¼ teaspoon smoked paprika, ½ teaspoon sea salt (or to taste), and ¼ teaspoon black pepper. Give everything a gentle stir, making sure you scrape up any flavorful browned bits from the bottom of the pan.
- Bring the mixture to a gentle boil, then pop on a tight lid and lower the heat to its lowest setting. Let it simmer, undisturbed, for 18–20 minutes. (Seriously, no peeking—you want all that steam locked in.)
- Once the time’s up, turn off the heat but leave the lid on. Let the rice rest for another 5 minutes—this little “steam bath” is what makes the grains perfectly tender.
- Remove the lid, fluff with a fork, and gently stir in ½ cup of frozen peas and carrots if you’re using them. They’ll heat through in just a minute or two. Top with a sprinkle of chopped fresh cilantro, and dig in!
Variations & Flavor Twists
Want to shake things up? Here are some fun spins:
- Spicy Jalapeño Kick: Toss in a diced jalapeño with the onions for a lively punch of heat.
- Southwest Bean Fiesta: Stir in a can of drained black beans at the end for extra protein and heartiness.
- Cheesy Comfort: Fold in ¼ cup shredded pepper jack or queso fresco just before serving for melty goodness.
- Citrus Zing: Grate in 1 teaspoon of lime zest and finish with a squeeze of fresh lime juice for a bright, tangy note.
- Herb Swap: If cilantro isn’t your BFF, try fresh parsley or even a little chopped green onion.
- Corn + Peppers: Add ½ cup of roasted corn kernels and a handful of diced bell peppers for a sweet crunch and extra color.
Storage & Reheating Tips
- To Store: Let the rice cool completely, then transfer to an airtight container. It’ll stay fresh in the fridge for up to 4 days.
- To Freeze: Spoon into freezer-safe bags or containers, flatten to remove excess air, and freeze for up to 2 months. (Great for meal prep emergencies!)
- To Reheat: Microwave with a splash of water for 1–2 minutes, stirring halfway through. Or warm it gently in a skillet over medium-low heat—both work wonders to revive that fluff.
- Make-Ahead Tip: Cook the rice fully, let it cool, then stash it in the fridge. Right before your meal, reheat and sprinkle on any fresh garnishes for a breezy dinner party hack.
Final Thoughts
So there you have it—my tried-and-true, ultra-cozy Mexican rice that practically winks at you with every bite. Whether you’re rounding out a taco night, jazzing up a simple grilled protein, or just diving into a solo rice bowl (no judgment here!), this recipe’s got your back. I’d love to know how you make it yours: Did you add extra heat? Sneak in more veggies? Drop a note below or shoot me a message—I adore hearing your twists and tales! Until next time, happy cooking and remember: life’s too short for boring rice.
Easy Mexican Rice
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup long-grain white rice rinsed
- 1 1/4 cups low-sodium vegetable broth or chicken broth
- 1/2 cup tomato sauce I like Goya®
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon sea salt adjust to taste
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas and carrots optional, for added color and nutrients
- 2 tablespoons chopped fresh cilantro optional garnish
Instructions
- Heat oil in a saucepan, sauté onion and garlic until soft.
- Toast the rinsed rice for 2 minutes.
- Pour in broth and tomato sauce, add cumin, chili powder, smoked paprika, salt, and pepper.
- Bring to a boil, then cover and simmer for 18-20 minutes.
- Let the rice rest covered for 5 minutes, then fluff with a fork.
- Stir in frozen peas and carrots, warm through, and garnish with cilantro before serving.
