Andy’s Homemade Mexican Rice Recipe

There's nothing quite like the rich aroma of homemade Mexican rice filling the kitchen as it simmers to perfection. The combination of toasted rice, tangy tomato, and warm spices creates a dish that's both comforting and flavorful. Whether you're serving it alongside tacos, enchiladas, or grilled meats, this simple yet delicious recipe is a must-have in your repertoire.

I first perfected this dish after countless attempts to recreate the restaurant-style rice I loved growing up. The secret? Cooking the rice in a tomato-infused broth and letting it absorb all the incredible flavors. Now, it's my go-to side dish whenever we have Mexican night at home.

Why You'll Love This Homemade Mexican Rice

Get ready to enjoy a restaurant-quality dish made right in your own kitchen. This homemade Mexican rice is flavorful, easy to make, and pairs perfectly with so many meals.

First off, it’s incredibly simple to make. With just a handful of ingredients and a few easy steps, you'll have a dish that tastes like it came straight from your favorite Mexican restaurant.

It's also budget-friendly. Using pantry staples like rice, tomato sauce, and broth means you can whip up a large batch without spending much.

Best of all, this rice is packed with authentic flavors. Cooking the rice until golden brown before adding the liquid gives it a deep, nutty taste, while cumin, garlic, and tomato sauce create the perfect balance of savory and slightly tangy notes.

Ingredients Notes

The key to perfect Mexican rice is using the right ingredients and cooking them in a way that enhances their natural flavors. Here’s what you’ll need:

Long-grain white rice is the best choice for this dish. It stays fluffy and separate, absorbing all the delicious flavors without turning mushy. Avoid using short-grain rice, as it tends to be stickier and won’t give you the same texture.

Tomato sauce is what gives this rice its signature color and tangy richness. If you don’t have tomato sauce, you can blend canned tomatoes or use tomato paste mixed with water for a similar effect.

Chicken broth (or vegetable broth for a vegetarian version) adds depth and richness. Water can be used in a pinch, but broth makes a noticeable difference in the overall taste.

Garlic, onion, and cumin bring warmth and savoriness to the dish. Sautéing them before adding the rice enhances their flavors and infuses the dish with authentic Mexican seasoning.

A heavy-bottomed pan with a lid is essential for even cooking. This ensures the rice cooks properly without burning on the bottom or staying undercooked in spots.

How To Make This Homemade Mexican Rice

Making Mexican rice at home is easier than you think! Just follow these simple steps for a perfect, fluffy, and flavorful side dish.

Start by heating a couple of tablespoons of oil in a large skillet over medium heat. Once hot, add the rice and cook, stirring frequently, until it turns a light golden brown. This step is crucial for developing the nutty, toasty flavor that makes this dish stand out.

Next, add the finely diced onions and minced garlic to the pan. Stir for about a minute until the onions become soft and fragrant. This helps release their natural sweetness and deepens the flavor of the rice.

Once the onions are translucent, pour in the tomato sauce and broth. Stir well to combine, ensuring no rice grains are stuck to the bottom of the pan. Then, season with cumin, salt, and a dash of pepper for the perfect balance of warmth and spice.

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a tight-fitting lid and let the rice cook undisturbed for about 18-20 minutes. Resist the urge to lift the lid – keeping it closed ensures the steam fully cooks the rice.

After the cooking time is up, turn off the heat and let the rice sit for another 5 minutes. Then, fluff it with a fork to separate the grains and serve hot alongside your favorite Mexican dishes.

Storage Options

If you have leftover Mexican rice, don’t worry! It stores beautifully and reheats well for future meals.

For the refrigerator, store the cooled rice in an airtight container for up to 4 days. To reheat, simply microwave it with a splash of water to restore its moisture.

For freezing, portion the rice into freezer-safe bags or containers, removing as much air as possible. It will stay fresh for up to 3 months. When ready to eat, thaw it overnight in the fridge or reheat straight from frozen.

To reheat on the stove, add a small amount of broth or water to a pan, cover, and warm over low heat until heated through, stirring occasionally.

Variations and Substitutions

One of the best things about this homemade Mexican rice is how versatile it is! Here are a few ways you can tweak the recipe to suit your taste:

For a spicy kick, add a diced jalapeño or a pinch of red pepper flakes while sautéing the onions and garlic.

Want more veggies? Stir in peas, carrots, or corn during the last few minutes of cooking for extra color and nutrition.

Swap out the chicken broth for vegetable broth to make this dish completely vegetarian. It still turns out just as flavorful!

If you prefer brown rice, simply adjust the cooking time. Brown rice takes longer to cook, so you’ll need to simmer it for about 40-45 minutes instead of 20.

For a smokier flavor, try using fire-roasted tomatoes instead of regular tomato sauce. It adds a subtle depth that pairs beautifully with grilled meats.

The beauty of this recipe is that you can customize it to match whatever meal you’re making. Try different variations and make it your own!

This homemade Mexican rice is the perfect addition to any meal, bringing warmth, flavor, and authenticity to your table. Whether you're making it for a family dinner or a big gathering, it's sure to be a hit. Give it a try, and soon, you’ll be making it on repeat!

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