Andy’s Homemade Mexican Rice Recipe

There’s something incredibly comforting about a steaming bowl of homemade Mexican rice. The combination of fluffy, seasoned grains infused with tomatoes, garlic, and warm spices creates a side dish that pairs beautifully with almost any meal.

this Recipe

I first perfected this recipe while hosting a taco night for friends. I wanted something more flavorful than plain white rice, and after a few tweaks, I landed on the perfect balance of spice, texture, and richness. Now, this dish has become a staple in my kitchen, bringing warmth and vibrant flavors to every bite.

Why You’ll Love This Mexican Rice

Get ready to fall in love with a side dish that’s anything but ordinary. This Mexican rice recipe is packed with flavor, easy to make, and pairs perfectly with tacos, enchiladas, and more.

First, it’s incredibly simple to prepare. With just a few pantry staples and one pot, you’ll have a delicious and authentic dish in no time.

Second, it’s budget-friendly. Rice is an affordable ingredient, and this recipe transforms it into a flavorful, satisfying dish without breaking the bank.

Lastly, it’s versatile. Whether you want to add protein, make it spicy, or customize the seasonings to your taste, this rice can easily be adapted to suit your preferences.

With just a few steps, you’ll have a restaurant-quality Mexican rice that’s sure to impress.

Ingredients Notes

The beauty of this Mexican rice lies in its simple, yet flavorful ingredients. Each component works together to create a dish that’s rich in taste and perfectly textured.

Long-grain white rice is the best choice for this recipe. It stays fluffy and separate while absorbing all the delicious flavors. Avoid using short-grain rice, which can become too sticky.

Tomato sauce and diced tomatoes provide the signature red color and deep, rich flavor. Using both ensures a balance of texture and taste. If you prefer a smoother consistency, blend the diced tomatoes before adding them.

Chicken broth replaces water to add a savory depth to the dish. You can also use vegetable broth for a vegetarian version without sacrificing flavor.

Garlic, onion, and cumin bring warmth and aromatic complexity. Sautéing them before adding the rice enhances their flavors and ensures they meld beautifully into the dish.

A bit of oil is essential for toasting the rice. This extra step gives it a slightly nutty flavor and helps prevent mushiness.

You’ll also need a heavy-bottomed pot or skillet to ensure even cooking and prevent burning. A lid is essential to trap steam and cook the rice to perfection.

How To Make This Mexican Rice

Making Mexican rice from scratch is easier than you might think. Just follow these simple steps, and you’ll have a flavorful, fluffy dish every time.

Start by toasting the rice. Heat a tablespoon of oil in a large skillet over medium heat. Once the oil is hot, add the rice and stir frequently until it turns a light golden brown. This step enhances the flavor and helps the grains maintain their texture.

Next, add diced onions and minced garlic, sautéing them until fragrant. This infuses the rice with rich, aromatic flavors before the liquid is added.

Stir in the tomato sauce, diced tomatoes, and spices, mixing well to coat the rice evenly. Let everything cook together for a minute to deepen the flavors.

Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook undisturbed for about 20 minutes. Resist the urge to lift the lid—keeping it covered allows the rice to absorb the liquid properly.

Once the rice has absorbed all the liquid, turn off the heat and let it rest, covered, for another 5 minutes. Fluff with a fork before serving, and enjoy!

Storage Options

If you have leftovers, this Mexican rice stores beautifully for future meals.

To refrigerate, let the rice cool completely before transferring it to an airtight container. It will stay fresh for up to 4 days.

For longer storage, freeze the rice in portioned containers or freezer bags. It will keep well for up to 3 months. When ready to eat, thaw it overnight in the fridge or reheat directly from frozen.

Reheating is simple: add a splash of water or broth to a skillet, cover, and warm over low heat until heated through. You can also microwave it with a damp paper towel to prevent it from drying out.

Variations and Substitutions

This Mexican rice is highly adaptable, making it easy to customize based on your preferences and dietary needs.

For a spicier version, add a finely chopped jalapeño or a dash of cayenne pepper when sautéing the onions. This gives the rice a kick of heat without overpowering the flavors.

To make it vegetarian, swap the chicken broth for vegetable broth. You’ll still get the same depth of flavor while keeping the dish entirely plant-based.

If you want to add protein, stir in cooked shredded chicken, black beans, or even crumbled chorizo towards the end of cooking. This turns the rice into a satisfying main dish rather than just a side.

For an extra boost of veggies, mix in peas, carrots, or bell peppers. They add color, texture, and a hint of natural sweetness that complements the savory flavors.

This recipe is perfect as written, but don’t be afraid to experiment and make it your own. However you choose to customize it, this Mexican rice will be a hit at any table!

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