Andy’s Homemade Mexican Rice Recipe

There's nothing quite like a steaming bowl of homemade Mexican rice to complete a meal. Fluffy, flavorful, and infused with the perfect blend of spices, this dish pairs beautifully with tacos, enchiladas, or grilled meats.

I first learned to make this recipe from my friend Andy, who grew up watching his grandmother prepare it from scratch. Over the years, I’ve tweaked it slightly to fit my own tastes, but the heart of the dish remains the same—simple ingredients, bold flavors, and a comforting, home-cooked touch.

Why You'll Love This Mexican Rice

Get ready to fall in love with a side dish that’s anything but ordinary. This homemade Mexican rice is the perfect blend of convenience and taste.

First off, it’s incredibly easy to make. With just a handful of pantry staples and one pot, you can have restaurant-quality rice in under 30 minutes.

The flavors are spot on. The combination of tomatoes, onions, garlic, and just the right amount of spice creates a rich, savory base that soaks into every grain of rice.

It’s also budget-friendly. Using simple, affordable ingredients means you can make a large batch for just a few dollars, perfect for feeding a crowd or meal prepping.

Best of all, this recipe is highly versatile. Add veggies, swap out the broth, or adjust the spice level to make it your own.

Ingredients Notes

The beauty of this Mexican rice lies in its balance of simple ingredients that come together for an explosion of flavor.

Long-grain white rice is the best choice for this dish. It stays fluffy and separate as it cooks, absorbing the flavors perfectly. Be sure to rinse it before cooking to remove excess starch and prevent clumping.

Tomato sauce gives the rice its signature color and depth of flavor. If you prefer a chunkier texture, diced tomatoes or even fresh blended tomatoes work beautifully.

Chicken broth enhances the richness of the dish. You can substitute vegetable broth for a vegetarian version without sacrificing flavor.

Onions and garlic provide the aromatic base. Sautéing them before adding the rice brings out their natural sweetness and makes the final dish more flavorful.

Cumin and chili powder add warmth and a mild kick, but you can adjust the seasoning to your heat preference. If you love a smoky flavor, try adding a pinch of smoked paprika.

A sturdy, deep skillet with a lid is all you need to cook this rice to perfection.

How To Make This Mexican Rice

Making this delicious Mexican rice is easier than you might think. Here’s how to do it step by step.

Start by heating a tablespoon of oil in a large skillet over medium heat. Once the oil is shimmering, add the rinsed and drained rice. Stir frequently, toasting the rice until it turns a light golden brown. This step enhances the nutty flavor of the rice and prevents it from becoming mushy.

Next, add your diced onions and minced garlic to the pan. Cook them for a minute or two, stirring constantly, until they become fragrant and slightly softened.

Pour in the tomato sauce and chicken broth, stirring well to ensure everything is evenly distributed. Add the cumin, chili powder, and a pinch of salt. Bring the mixture to a gentle simmer.

Once the liquid is simmering, reduce the heat to low, cover the pan, and let the rice cook undisturbed for about 20 minutes. Avoid lifting the lid too often, as this can interfere with the cooking process.

After 20 minutes, turn off the heat and let the rice sit, covered, for another 5 minutes. This helps the grains finish absorbing any remaining liquid and gives you the perfect fluffy texture.

Finally, fluff the rice with a fork and give it a quick taste. Adjust seasoning if needed, then serve hot and enjoy!

Storage Options

If you have leftovers, this Mexican rice stores beautifully. Let it cool completely before transferring it to an airtight container.

In the refrigerator, it will stay fresh for up to 4 days. To reheat, add a splash of broth or water to prevent dryness and warm it in a skillet over medium heat or in the microwave.

For longer storage, you can freeze Mexican rice for up to 3 months. Portion it into freezer-safe bags, flattening them for easy stacking. Thaw overnight in the fridge before reheating.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Here are a few ways to switch it up:

For a heartier dish, add black beans or corn to the rice during the last few minutes of cooking. It adds extra texture and makes the dish more filling.

Want some extra heat? Stir in diced jalapeños or a dash of cayenne pepper for a spicier kick.

For a richer flavor, swap out tomato sauce for fire-roasted tomatoes. They bring a subtle smokiness that enhances the dish beautifully.

If you need a low-carb version, try making this recipe with cauliflower rice instead of white rice. Just reduce the liquid slightly and cook for a shorter time.

No chicken broth? No problem! Use vegetable broth or even water with a bouillon cube to get that same depth of flavor.

With so many ways to tweak it, this Mexican rice is sure to become a staple in your kitchen. However you decide to make it, enjoy every bite!

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