Mexican Rice

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This easy Mexican rice is fluffy, full of bold tomato, garlic, and onion flavor, and perfectly spiced with cumin and chili powder.

Course Side

Cuisine Mexican

Keyword mexican red rice, Mexican Rice, mexican rice recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 307

Author Erren Hart

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

US Customary - Metric

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.

Video

Notes

Erren's Top Tips

Toast the Rice First
This 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 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 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.

Nutrition