If you're looking for a quick, easy, and delicious side dish full of bold flavor, then you've found it with this authentic Mexican rice. Ready in just under 30 minutes, it's fluffy and tender and has the bold flavors of cumin, garlic, and onion.
When we think of side dishes, we usually think of rice. That's especially true when we're making a Mexican or Tex-Mex dinner. Whenever we make anything Mexican or Tex-Mex-inspired, we'll almost always serve it alongside this easy Mexican rice recipe. With all its flavor and easy prep, it's always a staple for us.
Why You'll Love This Homemade Mexican Rice Recipe
- Simple Ingredients: You'll only need a few simple ingredients to make this recipe.
- Budget-Friendly: All the ingredients are extremely affordable and readily available.
- Kid-Friendly: This is a mild dish with no extremely spicy or hot ingredients.
- Perfect for Meal Prep: Easily freeze and reheat this rice for future meals.
Ingredients
- Olive Oil: Olive oil is used to saute the rice just a bit to prevent sticking. You can also substitute butter, since this dish is cooked on such a low heat.
- Tomato Sauce and Chicken Tomato Bouillon: Combined with water, these work together to help build a deep flavor profile while the dish cooks, unlike plain water. A great way to make it heartier is to add on a can of fire-roasted diced tomatoes. All you need to do is reduce the water to 1½ cups to compensate for the extra liquid from the diced tomatoes.
- Garlic and Onion: These classic aromatics add sweetness and bite. I like to use large pieces of onion. But you can also dice up the onion to add more flavor and texture.
- Cumin: Cumin gives it the signature Mexican flavor and is the star of the show.
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
Flavor Variations
- Spicy: Add red pepper flakes or diced jalapenos for a kick of heat.
- Rice: Brown rice works well in place of white rice if you're avoiding simple carbs.
- Meaty: Try adding cooked ground beef or chorizo for a tasty one-pot dish.
How To Make Mexican Rice
- Saute the rice briefly in olive oil in a large skillet over medium heat. Just enough to toast everything.
- Add the tomato sauce and cook for a couple of minutes.
- Add the remaining ingredients, stir, and cook on low for 20 minutes or until the rice is tender. Fluff before serving and enjoy.
Hint
Don't overcook the rice in the oil. It should only take a couple of minutes to give it a toasty and nutty aroma before adding the other ingredients.
Storage
Refrigerate in an air-tight container for up to 5 days. For longer storage, freeze it for up to 3 months in a heavy-duty freezer bag with as much air removed as possible. Defrost in the refrigerator overnight before reheating.
To reheat, place individual portions on a microwaveable plate with a touch of water, cover, and microwave at 1-minute intervals until heated through.
What To Serve With Mexican Style Rice
This delicious rice is the perfect side for classic Mexican and Tex-Mex dishes like authentic Pico de Gallo, chicken tacos, flank steak tacos, homemade salsa, or chicken enchiladas.
The bold flavors also make it an unexpected but delicious part of a dinner with recipes like our skillet chicken thighs, taco Joes, chicken and veggies, or meatloaf.
Finally, finish off your meal with a slice of sweet and salty peanut butter pretzel pie, strawberry jello poke cake, flan, or sopapillas
Tips
- It's important to saute the rice for a couple of minutes before cooking it. This adds more flavor and helps prevent sticking.
- Always rinse your rice thoroughly before cooking it to get rid of any dirt, particulates, and excess starch. Just me this is a game changer!
- Leave it alone as it simmers. NEVER stir your rice after covering. You'll make it gummy and sticky.
Recipe FAQs
Mexican rice is a classic Mexican side dish made with white rice, tomato sauce, garlic, onions, and other ingredients, depending on the cook.
Sauteing before cooking it toasts it a bit, giving it a nutty flavor and helping prevent sticking and mushiness as it cooks.
Add the rice to a fine mesh strainer and run it under cold water until the water runs clear. This should take one to two minutes for white rice and about 30 seconds for brown rice.
Rice can become mushy for a few different reasons. First, using too much water can make it mushy as it absorbs the excess liquid. Unwashed rice can stick together as it cooks, resulting in uneven cooking and mushiness. Finally, cooking the rice too long can make it mush, as well.
More Mexican Recipes
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Authentic Mexican Rice
Equipment
Ingredients
- 1 cup long grain rice
- 2 tablespoons olive oil
- ¼ cup tomato sauce
- 2 cups water
- 2 teaspoons garlic minced
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ¼ cup white onion large chopped
- 1 teaspoons chicken boullion
- 1 tablespoons tomato boullion
Instructions
- Heat olive oil in a large skillet over medium heat. Add rice and cook for 2 minutes stirring occasionally.
- Add tomato sauce and stir into the rice. Cook for 2 minutes.
- Add water, garlic, onion powder, cumin, onion, chicken, and tomato buollion. Stir until combined.
- Cover and lower heat to low for 20 minutes or until rice is tender.
- Fluff with a fork before serving and enjoy!
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Jose P.
I like this recipe. It's simple and has good flavor.
Ryan Allen
I am so glad you enjoyed it.