Simple homemade Mexican rice

This easy Mexican rice transforms a simple side into a flavorful companion for all your favorite Tex-Mex dishes. With its beautiful orange hue and perfect fluffy texture, this recipe elevates taco night without requiring any complicated techniques or hard-to-find ingredients. Best of all, its simple flavor profile appeals to even the pickiest eaters while still delivering authentic taste.

I started making this rice after years of relying on those microwavable packets for convenience. What surprised me most was how little extra effort homemade required for dramatically better results. Now it's our family's go-to side for taco nights, and my children actually request it specifically when they know Mexican food is on the menu.

Essential Ingredients

• Long-grain white rice – The foundation of the dish, providing the perfect fluffy texture; jasmine rice works beautifully, but any long-grain variety will do
• Chicken broth – Adds depth of flavor that water simply can't provide; this single substitution makes a remarkable difference in the final taste
• Tomato sauce – Creates the signature color and adds subtle acidity that balances the dish; using canned sauce keeps preparation simple
• Chili powder – Despite its name, it adds minimal heat but creates the beautiful orange color and authentic flavor profile
• Ground cumin – The distinctive earthy, warm flavor that distinguishes Mexican rice from other varieties; even a small amount makes a significant impact

Step-By-Step Cooking Instructions

Toast the rice –

Begin by adding 2 tablespoons of vegetable or canola oil to a large pot over medium heat. Once the oil is hot but not smoking, add 2 cups of long-grain white rice. This critical step develops flavor and helps each grain maintain its structure during cooking. Stir constantly for 3-4 minutes until the rice turns translucent around the edges with an opaque center. You'll notice a nutty aroma developing as the rice toasts. This process creates the foundation for perfectly separated grains rather than sticky clumps.

Add the flavor base –

Once the rice is properly toasted, it's time to layer in the flavors that make this dish special. Add 4 cups of chicken broth, one 8-ounce can of tomato sauce, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1½ teaspoons of garlic salt to the pot. Stir everything together thoroughly, making sure to scrape the bottom of the pot to incorporate any toasted rice bits that might be stuck. These browned bits contain concentrated flavor that will distribute throughout the finished dish.

Bring to a boil –

Increase the heat to high and bring the mixture to a full boil, which should take about 2-3 minutes. You'll see bubbles actively breaking the surface across the entire pot. This initial boiling stage helps the rice begin to absorb the flavorful liquid quickly. The mixture will take on a beautiful orange-red color as the tomato sauce and spices combine with the broth and rice.

Simmer to perfection –

Once the mixture reaches a full boil, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer undisturbed for exactly 25 minutes. This is where patience becomes important—resist the urge to lift the lid and check on the rice, as this releases steam and can result in undercooked rice. The covered environment creates the perfect steaming condition for tender, evenly cooked grains.

Rest before serving –

After 25 minutes, turn off the heat but keep the lid on the pot. Allow the rice to rest undisturbed for 2-3 minutes. This resting period allows any remaining moisture to distribute evenly throughout the rice and helps the grains firm up slightly for the perfect texture. Finally, remove the lid and fluff the rice gently with a fork, lifting and separating the grains rather than stirring, which can break them and create a mushy texture.

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Perfect Pairings

This versatile Mexican rice complements nearly any Mexican or Tex-Mex main dish. I serve it alongside classic beef or chicken tacos, where its mild flavor balances spicier fillings perfectly. For enchilada night, it's ideal for soaking up the rich sauce. When we make fajitas, this rice rounds out the meal and ensures everyone leaves the table satisfied.

For a complete fiesta, I often pair it with my quick black beans (simply doctor up a can with sautéed onions, garlic, and cumin) and a simple salad with cilantro-lime dressing. On busy weeknights, this rice alongside rotisserie chicken with a sprinkle of taco seasoning creates a meal that tastes like it took hours but comes together in minutes.

Customization Options

While the basic recipe appeals to even the pickiest eaters, it's easily customizable for those who enjoy more complexity. After fluffing the finished rice, you can stir in ½ cup of frozen peas and carrots (they'll thaw from the residual heat) for color and nutrition. Diced green chilies add gentle heat, while a handful of chopped cilantro brings brightness.

For a version with more depth, substitute the tomato sauce with an equal amount of your favorite salsa. Different salsas create different flavor profiles—try a smoky chipotle salsa for richness or a tomatillo salsa for tanginess. A squeeze of fresh lime juice just before serving adds a wonderful bright note that cuts through the richness.

My mother-in-law, who grew up in a Mexican-American household, taught me that cumin is what makes this rice distinctly Mexican rather than Spanish. She always said that toasting the rice wasn't just for flavor but for respect—showing that you care enough to build a proper foundation for the dish. Every time I take those extra minutes to toast the rice properly, I think of her wisdom.

I've been making this Mexican rice for over a decade now, and what I appreciate most is its reliability. No matter how hectic the kitchen gets with multiple dishes cooking simultaneously, this rice always turns out beautifully with minimal attention required. The simplicity of the method combined with its crowd-pleasing flavor makes it a recipe I return to again and again, knowing it will complement whatever Mexican main dish I'm serving alongside it.

Frequently Asked Questions

→ Do I really need to rinse the rice?

Rinsing helps remove excess starch and prevents mushy rice, but it's optional. If you're short on time, you can skip it.

→ Can I use brown rice instead?

Yes, but you'll need to increase cooking time to about 35-40 minutes and may need additional broth.

→ What can I serve with Mexican rice?

It pairs perfectly with tacos, enchiladas, burritos, grilled meats, or as part of a burrito bowl.

→ Can I make this recipe vegetarian?

Absolutely! Just substitute vegetable broth for the chicken broth.

→ How do I store leftover Mexican rice?

Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water to restore moisture.

→ Can I freeze Mexican rice?

Yes, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.