If you want to know how to make Mexican rice from scratch, this recipe is perfect for you. It's simple, flavorful, and a must-try for anyone who loves a good, home-cooked side dish.
This easy one-pot Mexican rice dish recipe is the perfect for taco night, family dinners, or any meal that needs a little extra color and flavor. It's so fully, savory, and comes together quickly. No fancy tools needed!
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Why You'll Love this Mexican Rice Recipe:
You're going to love this Mexican rice because it keeps all the flavor of the traditional version but with way less effort. Authentic Mexican rice is usually made of blending fresh tomatoes, onion, and garlic to create a homemade sauce. It's delicious, but not everyone has time (or energy) to pull out the blender on a busy weeknight.
In this recipe, I use tomato sauce instead, and honestly, it still gives that same rich, homey flavor. Plus, instead of using chicken or tomato bouillon cubes, I go with chicken broth and a tiny of amount of Goya Sazon azafran. It's still gives the rice that warm, savory taste you'd expect from an authentic recipe or a restaurant.
This dish pairs perfectly with my skillet beef enchiladas, chicken enchiladas, beef enchiladas, beef barbacoa, albondigas soup, pork Chile verde, and Instant Pot carnitas.
Ingredients You'll need:
- Long-grain white rice: The heart of the dish. Long-grain rice makes the rice light and fluffy.
- Neutral oil. Toasts the rice to give that golden color and nutty flavor.
- Yellow onion. Adds gentle sweetness and depth to the rice.
- Garlic. A little garlicky kick that brings everything together.
- Tomato sauce. Gives the rice its rich red color and comforting taste.
- Chicken broth. Cooks the rice perfectly and adds savory flavor.
- Cumin. Warm, earthy flavor that smells amazing while cooking.
- Cilantro: Adds a fresh, slightly citrusy flavor to rice.
- Jalapeño: Adds a subtle spiciness without overwhelming the dish.
- Sazon: This pre-mixed seasoning blend with stuff like garlic, cumin, and annatto. It adds, color, flavor, and makes seasoning rice quick and easy.
- Salt. It enhances the flavor, balances the acidity, and helps the rice cook fluffy.
How to Cook This Mexican Rice:
Cooking this Mexican rice is easier than you think. Once you have all your ingredients ready, it's mostly about toasting, simmering, and letting the rice do its magic. I love how it comes together in one pot, so clean up is a breeze. Follow these steps, and you'll have fluffy, flavorful rice in no time.
TOast the Rice
In a medium-sized pot, heat oil over medium heat. stir in the chopped onion and cook until the onion becomes soft and fragrant. Add smashed garlic and rice, cook, stirring often, until golden, about 4-5 minutes.
Add Tomato Sauce and spices
Pour in the tomato sauce then add salt, cumin, and Sazon. Stir well so the rice is evenly coated for about 2 minutes.
Add the Broth
Pour in the chicken broth and give it a stir, scrapping the bottom of the pot to loosen any toasted bits of rice and prevent sticking. Put cilantro and jalapeño on top of the rice then bring the mixture to a boil over medium-high heat.
Simmer
Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is ender and has absorbed the liquid. Avoid lifting the lid too often, the steam is what makes the rice perfectly fluffy. Remove the pot from the heat and let it sit, covered, for 5 minutes. Then fluff the rice gently with a fork and serve alongside with your favorite Mexican dishes.
Tips for Perfect Mexican Rice:
- Rinse the rice first. Rinsing removes excess starch and helps the rice stay light and fluffy.
- Toast the rice well. Don't skip this step! It adds flavor and prevents the rice from getting mushy.
- Use the right heat. Keep it at a gentle simmer once the broth is added. Too high, and the rice will burn or stick.
- Don't lift the lid. Let the steam do its work. Lifting the lid too often can make the rice uneven or soggy.
- Adjust salt to taste. Chicken broth can vary in saltiness, so taste before serving and add more if needed.
- Let it rest. After cooking, let the rice sit covered for 5 minutes before fluffing. This helps it finish cooking evenly.
Mexican Rice FAQs:
Yes! Traditionally, authentic Mexican rice is made by blending fresh tomatoes, onion, and garlic. You can do that if you have time, but using tomato sauce is quick, convenient shortcut that still tastes amazing.
Absolutely! Cook the rice as directed, then let it cool completely before storing in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water.
Yes! Simple replace chicken broth with vegetable broth. The rice will still be flavorful and fluffy.
Mushy rice usually happens if there's too much liquid, the heat is too high, or you lift the lid while it's cooking. Follow the instructions for a gentle simmer and let it steam undisturbed for best results.
Definitely! You can still in peas, carrots, corn, or even cooked chicken, shrimp, or beans. Just add delicate veggies near the end so they don't overcook.
📖 Recipe
Easy One-Pot Mexican Rice Recipe - Fluffy, Flavorful, and Ready in 30 Minutes
Equipment
Ingredients
- 2 cups uncooked long-grain white rice
- ¼ cup neutral oil
- ½ cup chopped yellow onion
- 2 garlic cloves, (smashed)
- 1 cup tomato sauce
- 3 cups chicken broth
- ¼ teaspoon cumin powder
- ¼ teaspoon salt
- 1 Jalapeño or serrano pepper
- 5 cilantro sprigs
- ½ teaspoon Goya Sazon , see note #1
Instructions
- In a large sauté pan, heat oil over medium heat. Stir in the chopped onion and cook until the onion becomes soft and fragrant, about 2 minutes. Add smashed garlic and rice, cook, stirring often, until golden, about 4-5 minutes.
- Pour in the tomato sauce then add salt, cumin, and Sazon. Stir well so the rice is evenly coated for about 2 minutes.
- Pour in the chicken broth and give it a stir, scrapping the bottom of the pot to loosen any toasted bits of rice and prevent sticking. Put cilantro and jalapeño on top of the rice then bring the mixture to a boil over medium-high heat.
- Once you see small bubble across the surface, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the rice is ender and has absorbed the liquid. Avoid lifting the lid too often, the steam is what makes the rice perfectly fluffy.
- After cooking, let the rice sit covered for 5 minutes before fluffing. Taste and add more salt if needed.
Notes
- Sazón Goya with Azafran Seasoning or Sazón Goya with Coriander & Annatto Seasoning: I used Goya Sazón to add extra flavor and a vibrant color to the rice. If you don't have it, you can skip it just increase the cumin and salt slightly to balance the flavor. You can use either
- Storage: You can store leftover Mexican rice in an airtight container for up to 4 days in the fridge or up to 2 months in the freezer.
- Reheating:If it's frozen, let it thaw first, then reheat on the stove or in the microwave with a splash or water or broth to bring back its fluffy texture.
Rika says
Easy Mexican rice that tastes just as good as what you'd find at a restaurant.