I can eat Mexican food every day and any time I do, there has to be rice! This old-fashioned Mexican rice recipe is traditional and full of flavor. The best part is that it’s super easy and quick to make.
Ingredients to make Mexican Rice
- Long Grain White Rice: If you prefer, you can use Brown Rice, increase the liquid by ½ cup, and cook for an additional 15-20 minutes.
- Oil: Canola oil (any vegetable oil works).
- Onion: Small white onion, finely chopped.
- Garlic: Two large cloves, minced or pressed.
- Tomato Sauce: I used tomato sauce because it’s fast and easy. For a more authentic version, use 2 tablespoons of tomato paste.
- Chicken Broth: I used low-sodium chicken broth, if you use broth that contains sodium, taste the rice before adding additional salt.
- Cumin.
- Kosher Salt: Table salt is fine if that’s what you have on hand.
How to make Mexican Rice
- Rinse the rice until the water runs mostly clear.
- Add the Canola oil to a large saucepan over high heat.
- When the oil is hot, add the rice and gently stir to coat the rice with oil, then lower the heat to medium-high.
- Stir frequently until the rice is lightly toasted and golden.
- Add the diced onions and minced garlic, cook until onions are soft and translucent.
- Add tomato sauce, chicken broth, cumin and salt. Raise heat to high and bring to a boil, then cover, and lower the heat to low. Continue cooking the rice until it absorbs all the moisture. Add remaining tomato sauce, and gently stir to combine. Cover, allow to rest.
- Fluff rice with a fork and serve.
Tips
- Rinsing the rice removes the starch film on the outside of the rice that causes the rice to clump together.
- Begin by toasting the rice in oil until the rice kernels reach a deep golden brown hue, which adds a layer of rich flavor.
- Allow the rice to rest for at least 10 minutes after cooking, then gently fluff with a fork before serving.
Variations
- For a spicier version, add one medium jalapeño pepper, minced
- Stir black beans into the rice after it’s cooked.
- Stir cooked cubed chicken to the rice after it’s cooked.
Storage
- Refrigerator: You can store leftover rice in a sealed container in the refrigerator for up to 4 days.
- Freezer: You can freeze leftover rice in an airtight container in the freezer for up to 30 days.
Mexican Rice
Looking for the perfect side dish to spice up your meal? This Mexican Rice recipe delivers vibrant flavor with every bite! Packed with savory seasonings, tomatoes, and a hint of spice, it’s the ideal complement to any Mexican feast or as a standalone star. Easy to make and even easier to enjoy—your taste buds are in for a treat!
- Prep Time: 10 minutes
- Cook Time: 44 minutes
- Total Time: 54 minutes
- Yield: 6 servings 1x
- Category: Side
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Units
Scale
- 1 tablespoon vegetable oil
- 2 cups long grain rice
- 1 small white onion, finely chopped
- 2 large cloves garlic, minced or pressed
- 8 oz tomato sauce
- 3 cups chicken broth (or 3 cups water and 1 cube of chicken flavored bouillon)
- 1 tsp salt
- 1/2 teaspoon cumin
Instructions
- Rinse the rice until the water runs mostly clear, set aside, and allow to completely drain any water.
- In a large saucepan over high heat, add 1 tablespoon of oil. When the oil is hot, add the rice and gently stir (use caution as any residual water on the rice may cause the oil to pop). Reduce the heat to medium-high. Stir frequently until the rice is lightly toasted and golden (about 8-12 minutes)
- Add the diced onions and minced garlic. Cook until onions are soft and translucent, 3-5 minutes.
- Add tomato sauce, chicken broth, cumin and salt. Stir to combine.
- Increase heat to high and bring just to a boil. Cover. Reduce heat to low and cook for 18-20 minutes or until all moisture is absorbed. Remove from heat.
- Allow rice to rest for 10 minutes.
- Fluff rice with a fork and serve.
