Authentic Mexican Rice Recipe – Simple, Flavorful, and Reliable
Mexican rice is the kind of side dish that quietly steals the show. It’s savory, a little tomatoey, and perfectly fluffy when done right. You’ll find it at family gatherings, taco nights, and cozy weeknight dinners because it goes with almost everything.
This version is classic, approachable, and tastes just like the rice served at your favorite neighborhood Mexican restaurant. With a few small techniques, you can make it consistently great every time.
Authentic Mexican Rice Recipe - Simple, Flavorful, and Reliable
Ingredients
Method
- Rinse the rice: Place 1 1/2 cups long-grain white rice in a fine-mesh strainer and rinse under cool water until the water runs mostly clear.This removes excess starch and helps keep the rice fluffy.
- Heat the oil: In a medium saucepan with a tight-fitting lid, heat 2 to 3 tablespoons of neutral oil over medium heat until shimmering.
- Toast the rice: Add the rinsed rice (shake off excess water) and stir constantly for 5 to 7 minutes, until the grains turn golden and smell nutty. Don’t rush this step—it builds flavor and texture.
- Add aromatics: Stir in 1/2 finely chopped onion and cook 2 to 3 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds, just until fragrant.
- Season: Sprinkle in 1/2 teaspoon ground cumin, 1/2 teaspoon salt (or to taste), and a pinch of black pepper.If using bouillon, add 1 teaspoon tomato or chicken bouillon now.
- Pour in liquids: Add 1/2 cup tomato sauce (or purée) and 2 cups chicken broth. Stir to combine and bring to a gentle simmer.
- Simmer and cover: Once simmering, reduce heat to low, cover tightly, and cook for 18 to 20 minutes. Avoid lifting the lid, which releases steam and can cause uneven cooking.
- Add veggies (optional): In the last 5 minutes of cooking, quickly scatter 1/2 cup frozen peas and carrots over the top, then re-cover.Don’t stir. They’ll steam nicely.
- Rest and fluff: Turn off the heat and let the rice sit, covered, for 5 to 10 minutes. Then uncover and fluff gently with a fork.Taste and adjust salt as needed.
- Garnish and serve: Add chopped cilantro and a squeeze of lime if you like. Serve warm with your favorite mains.
What Makes This Recipe So Good
- Toasty rice for better flavor: Sautéing the rice in oil until golden gives it a nutty, restaurant-quality taste and helps the grains stay separate.
- Broth and tomato balance: Chicken broth and tomato sauce or tomato purée create a savory, slightly rich base without overpowering the dish.
- Simple pantry ingredients: You don’t need anything fancy. Long-grain rice, onion, garlic, and a few spices are all it takes.
- Foolproof method: The steps are easy to follow, and the result is consistently fluffy, not mushy.
- Versatile side: Pairs well with tacos, enchiladas, grilled meats, beans, or eggs for breakfast.
Shopping List
- Long-grain white rice (preferably jasmine or standard long-grain)
- Neutral oil (vegetable, canola, or avocado oil)
- Small white or yellow onion
- Garlic cloves
- Tomato sauce or tomato purée (unsalted if possible)
- Chicken broth (or vegetable broth for a vegetarian version)
- Tomato bouillon or chicken bouillon (optional for extra depth)
- Ground cumin
- Salt
- Black pepper
- Frozen peas and carrots (optional but traditional in many homes)
- Fresh cilantro (optional for garnish)
- Lime (optional for serving)
How to Make It
- Rinse the rice: Place 1 1/2 cups long-grain white rice in a fine-mesh strainer and rinse under cool water until the water runs mostly clear.This removes excess starch and helps keep the rice fluffy.
- Heat the oil: In a medium saucepan with a tight-fitting lid, heat 2 to 3 tablespoons of neutral oil over medium heat until shimmering.
- Toast the rice: Add the rinsed rice (shake off excess water) and stir constantly for 5 to 7 minutes, until the grains turn golden and smell nutty. Don’t rush this step—it builds flavor and texture.
- Add aromatics: Stir in 1/2 finely chopped onion and cook 2 to 3 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds, just until fragrant.
- Season: Sprinkle in 1/2 teaspoon ground cumin, 1/2 teaspoon salt (or to taste), and a pinch of black pepper.If using bouillon, add 1 teaspoon tomato or chicken bouillon now.
- Pour in liquids: Add 1/2 cup tomato sauce (or purée) and 2 cups chicken broth. Stir to combine and bring to a gentle simmer.
- Simmer and cover: Once simmering, reduce heat to low, cover tightly, and cook for 18 to 20 minutes. Avoid lifting the lid, which releases steam and can cause uneven cooking.
- Add veggies (optional): In the last 5 minutes of cooking, quickly scatter 1/2 cup frozen peas and carrots over the top, then re-cover.Don’t stir. They’ll steam nicely.
- Rest and fluff: Turn off the heat and let the rice sit, covered, for 5 to 10 minutes. Then uncover and fluff gently with a fork.Taste and adjust salt as needed.
- Garnish and serve: Add chopped cilantro and a squeeze of lime if you like. Serve warm with your favorite mains.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe bags or containers and freeze for up to 2 months. Flatten bags for faster thawing.
- Reheating: Sprinkle a little water over the rice, cover, and microwave in short bursts, fluffing between intervals.On the stovetop, add a splash of broth, cover, and warm over low heat.
Benefits of This Recipe
- Budget-friendly: Uses affordable pantry staples and stretches across multiple meals.
- Meal-prep friendly: Reheats well and pairs with many proteins and veggies.
- Family-approved: Mild, balanced flavors appeal to both kids and adults.
- Customizable: Easy to tweak with spices, heat, or extra vegetables without losing its character.
- Reliable technique: Teaches the essential toasting and steaming method for restaurant-style texture.
Common Mistakes to Avoid
- Skipping the rinse: Unrinsed rice can turn clumpy and gummy. Rinsing makes a big difference.
- Under-toasting: If the rice doesn’t get golden, you’ll miss out on flavor and texture. Be patient, stir constantly, and watch the color.
- Lifting the lid: Steam is your friend here.Keep the lid on during cooking to ensure even, tender grains.
- Too much liquid: Stick to the ratio. For 1 1/2 cups rice, 2 cups broth plus 1/2 cup tomato sauce is a solid baseline. Adjust slightly for your pan and stove, but avoid overdoing it.
- High heat: Once it simmers, cook on low.High heat can scorch the bottom and leave the top undercooked.
Variations You Can Try
- Spicy version: Add 1 finely chopped jalapeño or serrano with the onion. For more heat, include a pinch of chipotle powder.
- Vegetarian: Use vegetable broth and skip bouillon or use a vegetable-based one. Add corn, bell peppers, or diced zucchini.
- Tomato-free: Replace tomato sauce with more broth and add a squeeze of lime and a little extra cumin for depth.
- Cilantro-lime: Stir in chopped cilantro and fresh lime juice after cooking for a brighter finish.
- With protein: Fold in cooked shredded chicken or sautéed shrimp at the end for a complete meal.
- Brown rice version: Use long-grain brown rice, increase liquid to about 3 cups total, and cook 35 to 40 minutes on low.Flavor is nuttier and texture heartier.
FAQ
Can I use basmati or jasmine rice?
Yes. Long-grain rice works best for fluffy Mexican rice. Jasmine gives a fragrant note, while basmati is a bit drier.
Adjust water slightly if needed and keep the same toasting method.
Why is my rice mushy?
Too much liquid, not rinsing, or lifting the lid during cooking can cause mushiness. Measure your liquids, rinse until water runs mostly clear, and keep the lid on while it steams.
Do I have to use tomato sauce?
No. You can use tomato purée, blended canned tomatoes, or even a few tablespoons of tomato paste plus extra broth.
Aim for the same overall liquid amount.
Can I make it ahead?
Absolutely. Cook, cool, and refrigerate. Reheat with a splash of water or broth.
It holds up well for meal prep and leftovers.
What if I don’t have broth?
Use water and add 1 teaspoon bouillon for flavor, or season more generously with salt and cumin. The toasting step will still give you great taste.
How do I prevent the bottom from burning?
Use a heavy-bottomed pot, lower the heat once it simmers, and avoid stirring during cooking. If your stove runs hot, a heat diffuser can help.
Can I double the recipe?
Yes.
Use a larger pot and keep the same ratios. Cooking time may increase by a few minutes, but don’t lift the lid to check—wait the full time, then rest and fluff.
Final Thoughts
This authentic Mexican rice recipe is all about simple steps that make a big difference: rinse, toast, simmer, and rest. The result is a side dish that tastes like it came from a beloved family kitchen.
It’s easy enough for weeknights and special enough for guests. Keep it classic, or make it your own with a few of the variations above. Either way, you’ll have a dependable, flavorful staple you’ll cook again and again.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
