This site runs ads and generates income from affiliate links. Read my disclosure policy.
Ready in just 30 minutes, this flavorful Mexican rice is the ultimate sidekick for tacos, enchiladas, and all your favorite dishes.
Know Before You Scroll
Serves
4 people
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Flavor Profile
Fluffy and tender rice infused with garlicky tomato goodness, warm cumin and chili spice, and a fresh pop of cilantro. Cozy, savory, and just the right amount of heat.
Difficulty Level
Easy. Just a few simple steps and pantry staples stand between you and side dish greatness.
Equipment Needed
Medium saucepan with lid, wooden spoon, knife, cutting board, measuring cups and spoons.
Top Tip
Toasting the rice before adding the liquid gives it a deeper, nuttier flavor—don’t skip it!
Time-Saving Tips
Use pre-chopped onions and jarred minced garlic to get this on the stove even faster.
Ingredient Swaps
No chicken stock? Veggie broth totally works. Out of crushed tomatoes? Blend up a can of diced tomatoes or sub tomato sauce in a pinch.
Storage Tips
This rice. Oh, man. It’s a tomatoey, garlicky, slightly spicy dream that I’ve been making on repeat for weeks. It started as a “just something to go with tacos” kind of thing, but now it’s totally the star of the show. Think fluffy rice toasted to golden perfection, cooked in crushed tomatoes and chicken stock, with a cozy kick of cumin and chili powder in every bite. It’s rich but simple, savory yet fresh (thank you, cilantro sprinkle), and reheats like a pro—leftovers, anyone? If you’ve been craving that classic red Mexican rice like you get at a restaurant, this recipe is it. Trust me!
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
How to Make Mexican Rice
1
Sauté the Aromatics
Start by heating a bit of oil in a medium saucepan over medium heat. Once it’s hot, add your chopped onion and sauté until it’s soft and translucent—just a few minutes to let it mellow out and get sweet.
Next up: garlic. Toss it in and give it a quick stir—about 30 seconds is all it needs to get fragrant and wake everything up.
2
Toast the Rice
Now add your uncooked long-grain white rice. Stir it around and let it toast for a couple of minutes. You’re looking for a light golden color here—that’s your sign it’s soaking up that nutty, toasted flavor.
3
Build the Base
Pour in your broth of choice (chicken or veggie both work great) along with some crushed tomatoes. Give it a good stir to combine.
Time to spice things up. Add your cumin, chili powder, salt, and pepper. Stir it all together and let the magic start to happen.
4
Cook The Rice
Bring it to a gentle boil, then lower the heat, cover it, and let it simmer until the rice is tender and the liquid is fully absorbed. Check your rice package for timing, but it’s usually around 15 to 20 minutes.
Once it’s done, turn off the heat and let it sit, still covered, for a few more minutes. This helps everything steam and settle into that perfect fluffy texture.
5
Fluff & Serve
Fluff with a fork, finish with a sprinkle of chopped fresh cilantro, and you’re ready to serve.
Perfect Pairings
Rate This Recipe
Recipe
Mexican Rice
Ingredients
- 2 tablespoons vegetable oil (or olive oil)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup long-grain white rice (parboiled or converted (uncooked))
- 2 cups chicken stock (or vegetable broth)
- 1 cup crushed tomatoes (canned)
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper (to taste)
- 2 tablespoons fresh cilantro (chopped)
Instructions
- Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat.
- Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- Stir in the rice and cook for 2 to 3 minutes, stirring frequently, until the rice turns light golden brown. This toasting step enhances the rice’s flavor.
- Pour in the chicken stock and crushed tomatoes, stirring to combine.
- Add the cumin,chili powder, salt and pepper. Stir well.
- Bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat to low, cover the pot, and let it simmer according to the time on the rice package instructions or until the rice is tender and has absorbed the liquid.
- Remove the pot from heat and let it sit, covered, for 5 minutes.
- Taste for seasoning and add more salt as needed.
- Add the fresh cilantro and fluff the rice before serving.
Tips
Erren’s Top Tips
Toast the Rice FirstThis is non-negotiable. Toasting the rice in oil before adding any liquid gives it that signature nutty flavor and helps it hold its texture. Don’t Skip the Simmer Time
Let the rice simmer low and slow with the lid on. Resist the urge to peek! Steam is your best friend for fluffy rice. Use the Right Rice
Long-grain white rice works best here—it’s less sticky than short-grain and gives that classic texture. Avoid jasmine or basmati for this one. Let It Sit After Cooking
Once the rice is done, let it rest, covered, off the heat. This helps any leftover moisture absorb evenly, so it fluffs up beautifully. Customize the Heat
If you love spice, toss in a pinch of cayenne or a few dashes of hot sauce. Prefer it mild? Stick to the chili powder alone—it adds flavor without the fire. Pre-Chop or Use Frozen Onion
Short on time? Pre-chopped onions or frozen diced onion work like a charm and cut down on prep time. No Crushed Tomatoes?
No worries—use diced tomatoes and blend them quickly for a similar texture. Even tomato sauce works in a pinch, though it’ll be slightly smoother.
Storage & Freezing Instructions
To StoreLet the rice cool completely, then transfer to an airtight container. It’ll stay fresh in the fridge for up to 4 days. To Reheat
Reheat in the microwave or on the stovetop with a splash of broth or water to loosen it up. Cover to keep it from drying out. To Freeze
Let it cool completely, then freeze in a zip-top bag or freezer-safe container. Press out as much air as possible and flatten the bag for easy stacking. Freeze for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen with a bit of liquid.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
FAQs
What kind of rice should I use for Mexican rice?
Long-grain white rice is the traditional and best option. It stays fluffy and separate after cooking.
Can I use brown rice instead?
Yes, but you’ll need to increase the liquid and simmering time. Brown rice typically takes 40–45 minutes to cook.
Why is my rice mushy or soggy?
Too much liquid, over-stirring, or not allowing it to rest after cooking can all cause mushy rice. Stick to the rice-to-liquid ratio and resist the urge to stir once it’s simmering.
Can I make this vegetarian or vegan?
Absolutely! Just use vegetable broth instead of chicken stock.
Can I make this in a rice cooker or Instant Pot?
Yes! Sauté the onion, garlic, and rice using the sauté function if using an Instant Pot, then cook on manual for about 4–5 minutes with a natural release. In a rice cooker, skip toasting and just add everything in, then follow the machine’s rice setting.
What can I serve this with?
This rice pairs perfectly with tacos, enchiladas, burrito bowls, grilled chicken, shrimp, or even just a scoop of guacamole on top!
Can I double the recipe?
Yes, just make sure your pot is large enough. You may need to extend the cook time slightly if doubling.
Leave a Reply