Mexican Rice
Mexican Rice
There’s just something about a bowl of warm, flavorful Mexican rice that completes any meal — especially on taco night!
This recipe is one of my favorites because it’s simple, full of authentic flavor, and made with ingredients you probably already have in your pantry.
Whether you’re serving it with enchiladas, tacos, or grilled chicken, this rice adds that perfect touch of homemade goodness to your plate.
There’s something so comforting about a pot of rice simmering on the stove — the aroma of garlic and toasted grains fills the kitchen and instantly makes it feel like home.
This Mexican rice is one of those recipes that brings everyone to the table.
It’s simple, budget-friendly, and made with ingredients you likely have on hand, but it tastes like you spent all afternoon cooking.
What I love most is how versatile it is. You can serve it as a side with tacos, enchiladas, or even grilled shrimp. It’s delicious inside burritos or taco bowls, and it reheats perfectly the next day for lunch.
Sometimes, I even use the leftovers to make a quick rice and bean skillet with melted cheese on top — it’s so good and filling!
If you like your rice with a touch more spice, you can easily add a diced jalapeño or a few drops of hot sauce to the tomato mixture before simmering.
For a deeper flavor, substitute part of the chicken broth with tomato bouillon or add a squeeze of lime juice right before serving for a little tangy finish.
Ingredients
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 ¾ cups chicken broth
- ½ cup tomato sauce (or canned crushed tomatoes)
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Fresh cilantro or lime wedges for garnish (optional)
Instructions
Step 1: Toast the rice
In a large skillet or saucepan, heat the olive oil over medium heat. Add the rice and cook, stirring frequently, until the rice begins to turn golden brown and smells slightly nutty — about 5 minutes. This step adds so much flavor and keeps the rice fluffy instead of sticky.
Step 2: Add the aromatics
Stir in the diced onion and garlic, and cook for another minute until fragrant. You’ll start to smell that amazing toasty-garlic aroma that makes your kitchen feel like your favorite Mexican restaurant.
Step 3: Add liquids and seasonings
Pour in the chicken broth and tomato sauce, then stir in the salt, cumin, and chili powder. Bring everything to a gentle boil, then reduce the heat to low, cover with a lid, and simmer for about 18–20 minutes, or until the liquid is absorbed and the rice is tender.
Step 4: Fluff and serve
Turn off the heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving and top with fresh cilantro or a squeeze of lime juice if you like.
Jennie’s Thoughts
This Mexican rice has been a staple in my kitchen for years. It’s the perfect side dish when you want something quick but full of flavor.
I love that it tastes just like the rice from my favorite local restaurant — rich, savory, and a little bit smoky from the toasted grains. Sometimes I’ll even stir in a handful of corn or diced bell peppers for extra color and sweetness.
If you’re cooking for a crowd, you can easily double this recipe and keep it warm in a covered dish or slow cooker.
It’s perfect for family dinners, potlucks, or anytime you’re making a full Mexican spread. Pair it with my Taco Rice Soup or Copycat Taco Bell Nacho Cheese Sauce for the ultimate comfort meal night.
Tips for the Best Mexican Rice
- Use long-grain rice for the fluffiest texture. Short-grain rice can get too sticky.
- Don’t skip toasting — it’s what gives Mexican rice its signature flavor.
- Add a little spice with diced jalapeños or a pinch of cayenne if you like heat.
- Use tomato bouillon (like Knorr Caldo de Tomate) for an extra depth of flavor, if you have it.
Whether you serve it alongside tacos, fajitas, or grilled chicken, this homemade Mexican rice ties everything together beautifully.
It’s quick, flavorful, and the perfect recipe to add to your weekly dinner rotation. Once you make it from scratch, you’ll never go back to the boxed mix again!
