There is something irresistibly comforting about this Easy Mexican Rice Recipe that makes it a true staple in any kitchen craving a burst of vibrant flavors and a perfect side dish. With fluffy grains lightly toasted to golden perfection, then simmered in a fragrant blend of tomato, cumin, and chili powder, this rice captures the essence of Mexican cuisine with simplicity and heart. It’s not only a crowd-pleaser but also incredibly adaptable, making it easy to create a dish full of warmth and color in under 30 minutes.
Ingredients You’ll Need
The magic of this Easy Mexican Rice Recipe lies in how straightforward and accessible the ingredients are. Each one plays its part to build layers of flavor, texture, and a beautiful hue that brings the dish to life.
- Vegetable oil: essential for toasting the rice to a nutty, golden color and preventing sticking.
- Long grain white rice: the star of the dish, providing a fluffy and separate texture after cooking.
- Diced onion: adds a subtle sweetness and aromatic base to the flavor profile.
- Minced garlic: infuses a fragrant, savory depth that complements the spices.
- Chicken broth: locks in savory richness and keeps the rice moist (vegetable broth is a great alternative).
- Tomato sauce: gives the rice its signature warm, slightly tangy color and flavor.
- Ground cumin: delivers that earthy, toasty note synonymous with Mexican rice.
- Chili powder: contributes just the right hint of mild heat and smokiness.
- Salt: balances the flavors and enhances every ingredient’s taste.
- Frozen peas (optional): for a pop of green color and subtle sweetness that enlivens the dish.
- Chopped cilantro (optional): freshens the recipe with a bright, herbaceous touch.
- Lime wedges: the perfect finishing accent to add a zesty brightness at serving time.
How to Make Easy Mexican Rice Recipe
Step 1: Toast the Rice
Heat the vegetable oil in a medium saucepan over medium heat, then add the long grain white rice. Stir frequently for 4 to 5 minutes until the rice turns a lovely light golden color. This step sets the foundation, roasting the rice to develop a nutty, aromatic base before any liquid is added, elevating the texture and flavor in one simple move.
Step 2: Add Onion and Garlic
Next, toss in the diced onion and cook for 2 to 3 minutes until it softens and becomes translucent, releasing subtle sweetness. Then add the minced garlic, cooking for an additional minute until fragrant. These aromatics melt into the rice, building layers of comforting warmth that make the dish irresistible.
Step 3: Pour in Liquids and Spices
Pour in the chicken broth and tomato sauce, stirring to combine. Sprinkle in the ground cumin, chili powder, and salt. Bring everything to a lively boil, ensuring the spices and tomato meld seamlessly with the rice, creating that signature vivid flavor and color.
Step 4: Simmer until Tender
After reaching a boil, reduce the heat to low and cover the saucepan. Let the rice simmer gently for 18 to 20 minutes, or until the grains are tender and the liquid is fully absorbed. Patience here pays off, as slow simmering ensures the rice cooks through perfectly without becoming mushy.
Step 5: Rest and Fluff
Turn off the heat but leave the rice covered for 5 minutes. This resting period lets the steam finish softening the rice and locks in moisture. Finally, fluff the rice with a fork and gently stir in the frozen peas and chopped cilantro, if using, adding fresh pops of color and flavor.
How to Serve Easy Mexican Rice Recipe
Garnishes
Serving Mexican rice with lime wedges is a game changer; the fresh squeeze of citrus wakes up the flavors and brightens each bite. A sprinkle of chopped cilantro adds that fresh herbal note that makes the dish feel lively and inviting. If you love a little heat, consider a dash of hot sauce or sliced jalapeños on top.
Side Dishes
This Easy Mexican Rice Recipe pairs beautifully with anything from grilled chicken or steak to sautéed vegetables or beans. It’s a reliable side that can complement tacos, enchiladas, or even a simple green salad for a light but satisfying meal. The rice holds its own but also blends well with traditional Mexican flavors on your plate.
Creative Ways to Present
For a fun twist, serve this rice layered in a burrito bowl with your favorite fixings like black beans, avocado, and roasted corn. Or use it as a base for stuffed peppers, topping the rice with melted cheese and a dollop of sour cream. It also shines in a colorful rice salad when cooled, mixed with fresh veggies and a tangy dressing.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican rice is just as good when stored properly. Transfer cooled rice to an airtight container and refrigerate for up to 3 to 4 days. This makes for an excellent ready-to-go side that saves time during busy weekdays.
Freezing
To freeze, spread the cooked rice on a baking sheet to cool quickly, then transfer to freezer bags or containers. It will keep well for about 2 months. Just remember to portion it out so you can easily thaw only what you need.
Reheating
Reheat refrigerated or frozen rice in the microwave or on the stovetop with a splash of water or broth to bring back moisture. Stir frequently to heat evenly, and add fresh cilantro or a squeeze of lime after warming to refresh the flavors.
FAQs
Can I make this Easy Mexican Rice Recipe vegetarian or vegan?
Absolutely! Simply swap the chicken broth for vegetable broth to keep the rich flavor while making it vegetarian or vegan friendly. The other ingredients remain the same, ensuring a delicious taste without animal products.
What can I add to make it more colorful or nutritious?
Feel free to mix in diced carrots, corn, or bell peppers while cooking to add texture, nutrition, and vibrant colors. Adding peas toward the end keeps the rice lively and fresh without overpowering the foundational flavor.
How can I avoid mushy rice?
To keep your rice fluffy and separate, rinse the rice before cooking to remove excess starch. Toasting the rice in oil before adding liquid also helps maintain texture. Use the exact liquid measurements and avoid lifting the lid while simmering.
Can I use brown rice instead of white rice?
You can, but cooking times and liquid amounts will need to be adjusted because brown rice takes longer to cook and absorbs more liquid. Expect about 40 to 45 minutes of simmering, and consider adding extra broth to ensure tenderness.
Is this recipe gluten-free?
Yes, all the ingredients used in this Easy Mexican Rice Recipe are naturally gluten-free, making it safe for those avoiding gluten. Just double-check that your broth and spices don’t contain any additives or cross-contamination.
Final Thoughts
This Easy Mexican Rice Recipe is everything you want in a humble side dish — approachable, flavorful, and versatile enough to pair with countless meals. Once you try it, you’ll find yourself reaching for it over and over as the perfect partner to brighten up your dinner table. So go ahead, give it a whirl, and experience the comforting embrace of homemade Mexican rice that’s as satisfying as it is simple to make.
Print
Easy Mexican Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Easy Mexican Rice recipe is a flavorful and colorful side dish made by sautéing rice with onions and garlic, then simmering it in a seasoned tomato and chicken broth mixture. Optional peas and cilantro add brightness and texture, while lime wedges provide a fresh finish. Perfect for pairing with Mexican or Tex-Mex meals, this simple stovetop recipe delivers tender, fluffy rice infused with classic Mexican spices.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 cup long grain white rice
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 3/4 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Optional Ingredients
- 1/4 cup frozen peas
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Heat the oil and toast the rice: In a medium saucepan over medium heat, warm the vegetable oil. Add the rice and stir frequently for 4–5 minutes until the grains turn lightly golden, enhancing the nutty flavor.
- Sauté onion and garlic: Add the diced onion to the rice and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 1 more minute, allowing the aromas to develop without burning.
- Add liquids and spices: Pour in the chicken broth and tomato sauce. Stir to combine, then mix in the ground cumin, chili powder, and salt, distributing the spices evenly.
- Simmer the rice: Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer gently for 18–20 minutes, or until the rice is tender and all the liquid has been absorbed.
- Rest and garnish: Turn off the heat and keep the saucepan covered for 5 minutes to allow the rice to steam and fully absorb flavors. Fluff the rice with a fork, then gently fold in the frozen peas and chopped cilantro if using.
- Serve: Spoon the Mexican rice onto plates or bowls and serve warm with lime wedges on the side for a fresh citrus burst.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Add diced carrots or corn to the sauté step for additional texture and color.
- If you prefer a spicier rice, increase the chili powder or add a pinch of cayenne pepper.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
