Fluffy, flavorful rice cooked with tomatoes, spices, and broth, this homemade Mexican rice is a versatile and delicious side dish that complements any Mexican-inspired meal.
Why You’ll Love This Recipe
I love how easy it is to make this rice while still packing in so much flavor. The toasting step adds a subtle nuttiness to the rice, and the combination of tomatoes, cumin, and chili powder gives it a bold, authentic taste. Whether you’re serving it alongside enchiladas, tacos, or grilled meats, it’s a dish that completes the meal.
Ingredients
1 cup long-grain white rice
2 tablespoons vegetable oil
1/4 cup onion, finely chopped
1 cup tomato sauce (or diced tomatoes, blended)
2 cloves garlic, minced
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon salt (adjust to taste)
1/4 cup fresh cilantro, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Toast the Rice: Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, until golden and lightly toasted, about 5-7 minutes.
Sauté the Aromatics: Stir in the onion and garlic, cooking for another 2 minutes until fragrant.
Add the Liquids and Spices: Pour in the tomato sauce and broth. Add cumin, chili powder, paprika, and salt. Stir well to combine.
Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
Fluff and Serve: Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork, garnish with fresh cilantro if desired, and serve warm.
Servings and Timing
Servings: 4 servings
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Variations
Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian-friendly dish.
Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper for extra heat.
Tomato Alternative: Swap the tomato sauce for fresh diced tomatoes for a chunkier texture.
Brown Rice Version: Substitute white rice with brown rice. Adjust cooking time as needed (usually 40-45 minutes).
Herbal Twist: Add oregano or a squeeze of lime juice to enhance the flavors further.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I sprinkle a little water over the rice and microwave it, covered, for about 1-2 minutes. Alternatively, I warm it on the stove over low heat, stirring occasionally.
Related Recipes:
FAQs
How can I prevent the rice from becoming mushy?
To keep the rice fluffy, I recommend toasting it well before adding liquid and using a precise liquid-to-rice ratio.
Can I use a rice cooker for this recipe?
Yes, I can prepare this recipe in a rice cooker. Simply toast the rice separately, then combine all the ingredients in the rice cooker and cook according to the manufacturer’s instructions.
What other garnishes can I use besides cilantro?
If I don’t have cilantro, I like to use chopped green onions, parsley, or even a sprinkle of queso fresco for a fresh touch.
Can I freeze cooked Mexican rice?
Absolutely! I let the rice cool completely, then freeze it in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Is this recipe gluten-free?
Yes, as long as the broth and spices are gluten-free, this dish is naturally gluten-free.
Conclusion
Homemade Mexican rice is a simple yet flavorful dish that’s perfect for elevating any meal. I love how it brings vibrant colors and bold flavors to the table without being overly complicated. Once you try it, it’s sure to become a go-to side dish for your Mexican-inspired dinners.
📖 Recipe:
Print
Homemade Mexican Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Fluffy, flavorful homemade Mexican rice cooked with tomatoes, spices, and broth. This easy, gluten-free side dish is perfect for tacos, enchiladas, or any Mexican-inspired meal.
Ingredients
1 cup long-grain white rice
2 tablespoons vegetable oil
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 cup tomato sauce (or diced tomatoes, blended)
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon salt (adjust to taste)
1/4 cup fresh cilantro, chopped (optional, for garnish)
Instructions
- Toast the Rice: Heat vegetable oil in a medium saucepan over medium heat. Add rice and stir frequently until golden and lightly toasted (5-7 minutes).
- Sauté Aromatics: Stir in onion and garlic. Cook for 2 minutes until fragrant.
- Add Liquids & Spices: Pour in tomato sauce and broth. Add cumin, chili powder, paprika, and salt. Stir to combine.
- Cook the Rice: Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed.
- Fluff & Serve: Let the rice sit covered for 5 minutes. Fluff with a fork, garnish with cilantro if desired, and serve warm.
Notes
For a vegetarian option, use vegetable broth instead of chicken broth.
Adjust the spice level by adding jalapeños or cayenne.
To use brown rice, extend the cooking time to 40-45 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 190 kcal
