Mexican Rice Recipe

Bright, tangy, and effortless, this Mexican Rice Recipe brings tomato rice to life with a kick of spice and loads of Mexican flavors.

I first fell for this Spanish rice—also called Mexican rice—during a family fiesta last spring. It’s that cozy, savory rice pilaf you crave when taco night meets weekday simplicity. With pantry staples like long-grain rice, tomato sauce, and warm spices, it doubles as a vegetarian rice dish or a zesty Mexican side dish beside grilled chicken or fish. Honestly, it’s both a crowd-pleaser and an easy rice recipe you’ll stash in your meal prep rotation.

Why You’ll Love This Recipe

• Ready in under 30 minutes, perfect for busy weeknights
• No oven needed—just a skillet and a lid
• Vibrant tomato rice hue that wows guests
• Customizable spice level from mild to spicy rice
• Uses basic pantry staples—no fancy ingredients required
• Naturally gluten-free and vegetarian-friendly
• Balanced flavors: garlic, onion, and smoky paprika
• Great make-ahead rice dish for meal prep
• Pairs beautifully with Mexican cuisine classics

Ingredients

• 1 cup long-grain white rice (rinse until water runs clear; Jasmine works too)
• 2 tablespoons vegetable oil (or mild olive oil)
• 1 small yellow onion, finely chopped (sweet onions add a mellow touch)
• 2 garlic cloves, minced (fresh is best; jarred works if you’re in a pinch)
• 1 cup tomato sauce (no added sugar; substitute fire-roasted for extra depth)
• 1 3/4 cups low-sodium chicken broth (or vegetable broth for vegetarian rice)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/4 teaspoon chili powder (bump up to 1/2 teaspoon for spicy rice)
• Salt and pepper, to taste (about 1/2 teaspoon salt)
• 2 tablespoons chopped fresh cilantro (optional garnish)
• Lime wedges, for serving (adds bright citrus notes)

Tip: Draining the rice rinse removes surface starch and prevents clumping. Use a heavy-bottomed skillet for even heat distribution.

Directions

1. Heat oil over medium in a large skillet. Add chopped onion and sauté until soft, about 3 minutes—watch the edges turn translucent but not brown.
2. Stir in garlic, cumin, smoked paprika, and chili powder. Cook 30 seconds, just until you can smell that toasty kick.
3. Add the drained rice. Toast, stirring constantly, until grains start to look opaque—around 2–3 minutes for that nutty flavor.
4. Pour in tomato sauce and chicken broth. Season with salt and pepper. Bring mixture to a gentle simmer (small bubbles around the edges).
5. Cover the skillet with a tight-fitting lid. Reduce heat to low and cook undisturbed for 18 minutes—no peeking, please!
6. Turn off heat, keep lid on, and let rice steam for 5 minutes more; this rest time makes each grain tender and fluffy.
7. Remove lid, fluff rice gently with a fork, and transfer to a serving bowl.
8. Garnish with chopped cilantro and serve with lime wedges alongside your favorite tacos or enchiladas.

Servings & Timing

Yield: Serves 4–6 as a side dish
Prep Time: 5 minutes
Cook Time: 23 minutes (includes steaming)
Total Time: 28 minutes

Variations

• Green Chile Rice: Stir in 1/2 cup roasted hatch chiles with the tomato sauce.
• Cilantro-Lime Twist: Mix in zest of 1 lime and extra cilantro after fluffing.
• Brown Rice Version: Swap white rice for brown; add 10 minutes to simmer time and 10 minutes to steam.
• Cauliflower Rice Option: Use 3 cups riced cauliflower, cook 8 minutes covered, no toasting needed.
• Cheesy Mexican Rice: Stir in 1/2 cup shredded Monterey Jack after steaming and cover to melt.
• Smoky Chipotle: Replace paprika with 1 teaspoon chipotle powder for deeper heat.

Storage & Reheating

Refrigerate cooled rice in an airtight container for up to 4 days. For freezer storage, pack into freezer-safe bags and freeze up to 2 months.
To reheat: sprinkle a few drops of water over rice, cover, and microwave 1–2 minutes until steamy; or rewarm on the stovetop over low, covered, stirring occasionally.
Make-ahead tip: Complete steps 1–4, cool, then refrigerate; when ready, simmer covered for 18–20 minutes and finish steaming.

Notes

• If your rice ends up on the drier side, gently stir in 1–2 tablespoons warm broth after steaming.
• For extra depth, swap half the broth for water and add a teaspoon of soy sauce—trust me, it’s a secret I picked up from a cooking forum.
• Avoid lifting the lid during cooking; escaping steam means undercooked rice.
• I learned the hard way that toasting rice first gives you that classic pilaf texture—it’s worth the extra minute.

FAQs

1. Can I use instant rice?
   Not recommended—instant rice cooks faster and may turn mushy in this method. Stick to long-grain.
2. How spicy is this rice?
   Mild by default, but you can double the chili powder or add jalapeño for heat.
3. Why is my rice sticky?
   Likely not rinsed well or too much heat—rinse until water runs clear and toast at medium heat.
4. Can I make it gluten-free?
   Yes, as long as your broth and spices are certified gluten-free.
5. What if I don’t have tomato sauce?
   Blend canned diced tomatoes until smooth, then measure 1 cup.
6. Can I add vegetables?
   Absolutely—peas, carrots, or corn stir in after steaming to keep them crisp.
7. Is Mexican rice vegan?
   Yes, swap chicken broth for vegetable broth for a 100% vegetarian rice dish.
8. What’s the best skillet to use?
   Heavy-bottomed stainless steel or nonstick with a snug lid ensures even cooking and easy cleanup.

Conclusion

This Mexican Rice Recipe is your go-to for colorful, flavorful rice that pairs with nearly any Mexican cuisine spread. It’s flexible, fuss-free, and just the kind of tomato rice I love to whip up when I need a simple side with big personality. Give it a try, leave your feedback below, and don’t forget to explore my Chicken Enchiladas or Black Bean Salsa recipes for the full fiesta!