This Mexican Rice is fluffy, flavorful, and packed with classic Mexican-inspired seasonings. Made with tomato sauce, garlic, onions, and rice, it's the perfect side dish for tacos, burritos, quesadillas, enchiladas, and taco bowls.
Once you make homemade Mexican rice, you'll never want the boxed version again.
Why You'll Love This Recipe
- Easy one-pan recipe
- Better than restaurant rice
- Perfect side dish
- Budget-friendly
- Great for meal prep
- Pairs with almost any Mexican meal
Ingredients
- 2 tablespoons olive oil
- 1½ cups long-grain white rice
- ½ small onion, finely diced
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 2½ cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped cilantro (optional)
Instructions
Step 1
Heat olive oil in a large skillet or saucepan over medium heat.
Step 2
Add rice and cook for 4 to 5 minutes, stirring frequently, until lightly golden.
Step 3
Add onion and garlic.
Cook for 2 minutes until fragrant.
Step 4
Stir in tomato sauce, chicken broth, chili powder, cumin, salt, and pepper.
Step 5
Bring to a gentle boil.
Reduce heat to low.
Cover and simmer for 18 to 20 minutes.
Step 6
Remove from heat and let stand covered for 5 minutes.
Step 7
Fluff with a fork.
Garnish with cilantro if desired.
Step 8
Serve warm.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
What kind of rice is best for Mexican rice?
Long-grain white rice gives the best texture.
Can I make it ahead?
Yes. Mexican rice reheats very well.
Can I freeze Mexican rice?
Absolutely. Freeze for up to 2 months.