The Best Mexican Rice

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The Best Mexican Rice

Mexican Rice has become one of those go-to recipes in our home that I never get tired of making. It all started one evening when I was scrambling to throw together a meal that felt both comforting and flavorful—but also quick. I had leftover chicken, a can of tomatoes, and some rice. I tossed everything together with a few spices, and to my surprise, my picky eaters cleaned their plates without a single complaint. That’s when I knew this recipe was a keeper.

There’s something magical about how the rice absorbs all those bold flavors—garlic, tomato, onion, and cumin—turning an ordinary side dish into something crave-worthy. I love that I can prep it in one pan and let it simmer while I finish up the rest of dinner (or help with homework or wrangle the dog!). The vibrant color and aroma alone are enough to make everyone come peeking into the kitchen asking, “Is it ready yet?”

What I love most is that this rice goes with almost anything—tacos, enchiladas, grilled veggies, even scrambled eggs the next morning. It’s that versatile. Plus, it reheats beautifully, making it perfect for meal prep or lunchboxes. When I shared it with a friend, she immediately texted, “Okay, I NEED this recipe!” That’s when I realized it wasn’t just a hit in our home—it was share-worthy. I hope it becomes a staple in your kitchen too, just like it has in ours.

Questions I Often Get Asked About This Recipe

Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and increase the liquid slightly. Brown rice takes longer to soften, so expect about 45 minutes of simmering.

Do I have to use tomato sauce?
Tomato sauce adds richness, but you can substitute it with crushed tomatoes or even salsa for a fun twist. Just adjust seasoning as needed.

Can I make this ahead of time?
Absolutely! Mexican rice reheats very well. Store in an airtight container in the fridge for up to 4 days or freeze for up to a month.

Is this spicy?
It’s mild as written, but you can always add diced jalapeños or a pinch of cayenne if your family likes a little heat.

What kind of rice works best?
Long grain white rice is ideal. It gives that fluffy, separate grain texture that makes this dish so satisfying.

What You Need to Make Mexican Rice

1 ½ cups long grain white rice

3 tablespoons vegetable oil

1 small onion, finely diced

2 garlic cloves, minced

1 small red bell pepper, diced

1 small green bell pepper, diced

1 cup tomato sauce

2 cups chicken broth (or vegetable broth)

½ teaspoon ground cumin

½ teaspoon chili powder

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Lime wedges, for serving (optional)

Special equipment:

Large skillet or saucepan with lid

Wooden spoon or spatula

Fine mesh strainer (for rinsing rice)

How to Make Mexican Rice

Rinse the rice under cold water in a fine mesh strainer until the water runs clear. This helps remove excess starch and prevents stickiness.

Heat oil in a large skillet over medium heat. Add the rinsed rice and sauté for about 5–7 minutes, stirring constantly, until it’s golden and lightly toasted.

Add aromatics. Stir in the diced onion, garlic, and bell peppers. Cook for 2–3 minutes until fragrant and softened.

Pour in the tomato sauce and broth. Add the cumin, chili powder, salt, and pepper. Stir to combine and bring to a gentle boil.

Reduce heat to low. Cover the skillet and let the rice simmer for 18–20 minutes, or until all the liquid is absorbed and the rice is tender.

Fluff and serve. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with chopped cilantro and lime wedges if desired.

Tips for Making the Best Mexican Rice

Toast the rice before adding any liquid—it builds a nutty flavor and gives that authentic texture.

Use warm broth for faster absorption and to maintain an even cooking temperature.

Don’t lift the lid while the rice simmers. Keeping the steam sealed in is essential for fluffy grains.

Customize it! Add frozen peas, corn, diced carrots, or black beans for a heartier version.

Go vegetarian by swapping chicken broth with vegetable broth—just as tasty!

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This rice is AMAZING! Made it for taco night and my whole family raved about it. Definitely going into our regular rotation.”

⭐️⭐️⭐️⭐️ “Super easy and flavorful. I used salsa instead of tomato sauce and it turned out great. Will try it spicier next time!”

⭐️⭐️⭐️⭐️⭐️ “Perfect side dish! Loved how the rice turned out fluffy and not mushy. Even my toddler liked it.”

⭐️⭐️⭐️ “It was good, but I think I overcooked mine a bit. Will keep a closer eye on the timing next time.”

⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious and so simple! I doubled the recipe for meal prep and it reheated beautifully.”

Printable Recipe

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