Authentic Mexican Rice Recipe (Easy & Flavorful!)
Nothing beats a warm, fluffy bowl of Mexican Rice each grain coated in tomato goodness with a subtle hint of garlic, onion, and spice. This restaurant-style classic is a staple across Mexican households, and once you learn the technique, it becomes your go-to side dish for tacos, enchiladas, fajitas, and more.
In this guide, we’ll walk through the authentic method step-by-step, ensuring your Mexican Rice cooks up perfectly fluffy not mushy, not sticky every single time.
Table of Contents
🌾 Mexican Rice Recipe Card
Prep Time: 10 minutes
Cook Time:
Total Time: 35 minutes
Servings: 6
Calories: ~205 per serving
Ingredients
- 2 tablespoons vegetable oil
- 1 ½ cups long-grain white rice (uncooked)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups tomato sauce (or blended tomatoes)
- 2 cups chicken broth (or vegetable broth)
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ cup frozen peas and carrots (optional but traditional)
- Fresh cilantro for garnish
Instructions
- Toast the rice. Heat oil in a large skillet over medium heat. Add the rice and cook, stirring frequently, until lightly golden about 5 minutes. This step creates the famous fluffy texture.
- Add aromatics. Stir in onion and garlic; cook 1–2 minutes until fragrant.
- Incorporate tomato sauce. Pour in the tomato sauce and stir to evenly coat the rice.
- Add broth & seasonings. Add chicken broth, salt, cumin, and black pepper. Stir once to combine, then bring to a gentle simmer.
- Cover and cook. Reduce heat to low, cover, and cook for 18–20 minutes without opening the lid.
- Rest. Remove from heat and let rest covered for 5 minutes.
- Fluff & finish. Fluff with a fork and fold in peas and carrots if using. Garnish with cilantro.
Substitutions & Dietary Swaps
- Vegetarian: Swap chicken broth for vegetable broth.
- Low-sodium: Use low-sodium broth and reduce added salt.
- Brown rice: Increase cooking time to 40–45 minutes and add ½ cup additional broth.
- Spicy version: Add 1 diced jalapeño or ½ teaspoon chili powder.
- Tomato-free: Replace tomato sauce with 1 cup broth + 1 tablespoon tomato-free seasoning like annatto.
Chef’s Pro Tips
- Toasting the rice is the #1 key to fluffy Mexican Rice don’t skip it.
- Resist the urge to lift the lid; trapped steam is essential.
- Use long-grain rice for best separation and texture.
- If the rice isn’t fully cooked after time is up, add 2 tablespoons broth and steam 5 more minutes.
- For restaurant-style color, add ½ teaspoon annatto or a pinch of turmeric.
Make Ahead, Storage & Reheating
Make Ahead: Can be prepped 1 day ahead and reheated just before serving.
Storage: Cool completely, then store in an airtight container for up to 4 days.
Freezing: Freeze up to 3 months; thaw overnight in the fridge.
Reheat: Warm in a skillet with 1–2 tablespoons broth to restore moisture.
Troubleshooting & Common Mistakes
- Rice turned mushy? Too much liquid or not toasting rice long enough.
- Rice still hard? Add a splash of broth and steam covered for 5 minutes.
- Bland flavor? Increase salt slightly; broth types vary.
- Rice burned? Heat was too high or liquid too low.
Flavor Pairings & Serving Suggestions
Mexican Rice shines alongside flavorful entrées. Try pairing it with:
For nutritional guidelines on rice and grains, visit USDA.gov.
Authentic Mexican Rice
Equipment
- Large Skillet
- Tight-Fitting Lid
- Wooden Spoon
Ingredients
- 2 tbsp vegetable oil
- 1 1/2 cups long-grain white rice uncooked, rinsed and drained
- 1 small yellow onion finely diced
- 2 garlic cloves minced
- 1 1/2 cups tomato sauce or blended tomatoes
- 2 cups chicken broth or vegetable broth
- 1 tsp kosher salt or to taste
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 1/2 cup frozen peas and carrots optional
- fresh cilantro chopped, for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the long-grain white rice and cook, stirring frequently, until the rice turns lightly golden and toasted, about 5 minutes.
- Stir in the finely diced onion and minced garlic. Cook for 1–2 minutes, until the onion softens slightly and the mixture is fragrant.
- Pour in the tomato sauce and stir well to coat all of the rice evenly.
- Add the chicken broth, kosher salt, ground cumin, and black pepper. Stir once to combine, then bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 18–20 minutes without lifting the lid.
- Remove the skillet from the heat and let the rice rest, covered, for 5 minutes.
- Fluff the rice gently with a fork. Fold in the frozen peas and carrots, if using, and garnish with chopped fresh cilantro before serving.
Notes
FAQs
Can I make Mexican Rice without tomato sauce?
Yes! use broth + 1 tablespoon tomato paste or annatto for color.
Why is my Mexican Rice sticky?
It wasn’t toasted enough or it simmered too aggressively.
Can I double this recipe?
Yes, but increase cooking time by 5 minutes and use a larger pot.
Is Mexican Rice gluten-free?
Yes! just ensure the broth brand is gluten-free.
Can I use jasmine rice?
Yes, but texture will be softer; reduce liquid by ¼ cup.
Can I add vegetables?
Frozen peas, carrots, or corn are perfect additions.
Conclusion
This Mexican Rice recipe delivers restaurant-quality flavor with minimal effort. Once you master the technique, it becomes a staple side dish worthy of your dinner table. If you loved this recipe, explore more of our Latin-inspired dishes and don’t forget to bookmark this page for your weekly meal prep!