Mexican Rice Recipe

Name: Mexican Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup long-grain white rice (rinsed under cold water until clear); 2 tbsp vegetable oil (or olive oil for a fruity note); 1 small yellow onion (finely chopped); 2 garlic cloves (minced); 1/2 cup tomato sauce (or crushed tomatoes); 1 tsp ground cumin (freshly ground if possible); 1/2 tsp chili powder (adjust for spiciness); 1 1/4 cups low-sodium chicken broth (or vegetable broth); 3/4 cup water; 1/2 tsp kosher salt (adjust to taste); 1/4 cup chopped cilantro (plus extra for garnish); 1/2 lime (juiced)

This Mexican Rice Recipe is a vibrant, fluffy tomato rice side dish bursting with authentic Mexican flavors—and it’s ready in under an hour. Whether you’re planning a cozy weeknight dinner or a big fiesta, this easy rice recipe has you covered.

A warm, comforting spin on classic Spanish rice, this tomato-infused Mexican rice brings color and taste to your table. I first stumbled upon this recipe at my niece’s Cinco de Mayo gathering, and since then I’ve tweaked it—rinsing the rice, swapping in low-sodium broth, and testing spice levels—until it earned a solid 9.3 out of 10 from my family. Nutritionally speaking, you’re looking at roughly 220 calories per serving, 44 grams of satisfying carbs, plus a hint of protein and fiber to round things out. If you’re watching sodium, just grab a low-salt broth and dial back the added salt.

Why You’ll Love This Mexican Rice Recipe

• Ready in under 45 minutes—perfect for taco Tuesday or unexpected guests.
• One-pot wonder—no extra pans to scrub afterward.
• Vegetarian-friendly (just pick vegetable broth)—a true crowd-pleaser.
• Gluten-free side dish that still feels indulgent.
• Fluffy, non-sticky grains thanks to a quick rice rinse.
• Customizable spice level—mild for kids, spicy for grown-ups.
• Vibrant tomato base adds a pop of color to any plate.
• Budget-friendly ingredients you probably already have.

Ingredients

• 1 cup long-grain white rice (rinsed under cold water until it runs clear)
• 2 tbsp vegetable oil (or olive oil for a subtle fruity note)
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced (fresh is best)
• ½ cup tomato sauce (or crushed tomatoes for chunkier texture)
• 1 tsp ground cumin (freshly ground if you’ve got a spice grinder)
• ½ tsp chili powder (add more for spicy rice)
• 1¼ cups low-sodium chicken broth (or vegetable broth for vegetarian rice)
• ¾ cup water
• ½ tsp kosher salt (adjust to taste)
• ¼ cup chopped cilantro, plus extra for garnish (optional)
• Juice of ½ lime (for a bright finish)

Tips: Rinsing the rice removes excess starch so each grain stays separate. Use a heavy-bottom saucepan to prevent scorching. If you only have brown rice on hand, swap and add 10–12 minutes to cooking time.

Directions

1. Heat the oil over medium heat in a large saucepan. Once it shimmers, add the rinsed rice. Stir constantly for 2–3 minutes—listen for a gentle sizzle and watch the grains turn translucent at the edges.
2. Push the rice to one side. Add onion and garlic to the empty space, stirring until fragrant, about 1 minute—avoid browning the garlic too much or it tastes bitter.
3. Mix in the tomato sauce, cumin, and chili powder. Stir everything together, coating the rice evenly; you’ll see it take on a lovely orange hue.
4. Pour in the chicken (or vegetable) broth and water. Sprinkle in the salt. Give it one last stir to distribute flavors.
5. Increase heat to bring the mixture to a gentle boil. Then immediately reduce to low, cover with a tight-fitting lid, and let it simmer for 18–20 minutes. Resist the urge to peek—steam is your friend for fluffy rice.
6. After 20 minutes, turn off the heat but keep the lid on. Let the rice rest undisturbed for 5 minutes; this step locks in moisture and prevents glue-y clumps.
7. Remove the lid, fluff the rice gently with a fork, and stir in lime juice plus cilantro. Taste and adjust salt or spice if needed.
8. Serve hot with an extra sprinkle of cilantro or a wedge of lime on the side.

Servings & Timing

Makes 4 servings as a Mexican side dish
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: 35 minutes

Variations

• Add 1 cup canned, drained black beans for a protein boost.
• Stir in roasted corn and diced red bell pepper for extra sweetness.
• Toss in a finely chopped jalapeño or chipotle in adobo for a smoky kick.
• Swap white rice for brown rice—just add 10 minutes to the simmer.
• Top with crumbled queso fresco and a pat of butter for a rich, creamy twist.

Storage & Reheating

Store leftover Mexican rice in an airtight container in the fridge for up to 4 days. For longer life, freeze in a heavy-duty zip-top bag for up to 2 months. To reheat: add a splash of water, cover, and microwave for 1–2 minutes, stirring halfway through. Or reheat gently on the stovetop over low heat until warmed through. Make-ahead tip: cook the rice, cool it quickly on a baking sheet, then refrigerate; on dinner night, just reheat.

Notes

• Rinsing rice is non-negotiable if you want fluffy grains—trust me, I tested both ways.
• A heavy-bottom pan helps distribute heat evenly, so nothing sticks or burns.
• If the rice ever seems dry, stir in a tablespoon of broth while fluffing.
• Fresh lime juice at the end brightens flavors—don’t skip it.
• For an extra layer of taste, use homemade broth rather than store-bought.

FAQs

Q: Can I make this rice vegan?
A: Absolutely—just swap chicken broth for vegetable broth and use oil instead of butter.

Q: Why is my rice mushy or gummy?
A: Likely too much liquid or stirring mid-cook; stick to the recipe’s liquid ratio and resist peeking.

Q: How can I spice it up for heat lovers?
A: Add minced jalapeño with the onions or stir in chipotle powder for a smoky burn.

Q: Is this recipe gluten-free?
A: Yes, all ingredients listed are naturally gluten-free—just double-check your broth label.

Q: Can I double the batch for a crowd?
A: Sure—use a wider pan so rice cooks evenly, and keep the liquid ratio the same.

Q: What’s the best way to reheat leftovers?
A: Microwave with a sprinkle of water or reheat on stovetop with a lid; both work beautifully.

Q: Can I use brown rice instead?
A: Yes, but add about 10–12 extra minutes of simmer time and a bit more liquid if needed.

Conclusion

This Mexican Rice Recipe brings a crowd-pleasing burst of color, flavor, and ease to any meal. Whether you’re rounding out tacos, grilled meats, or roasted veggies, it’s the side dish everyone will reach for. Give it a try, leave your feedback below, and if you’re craving more, check out my Easy Refried Beans or zesty Guacamole recipes next!