This easy Mexican rice is one of those side dishes you’ll find yourself making again and again. It’s quick, made with simple pantry ingredients, and turns out fluffy and flavorful every time—just like the kind you get at your favorite restaurant.
Perfect for Taco Tuesday or any Mexican-inspired meal, this rice comes together in one pot and is ready in under 30 minutes, making it a dependable go-to for busy weeknights and family dinners alike.
For Mexican Rice
- Long-Grain White Rice – this is the base of the dish and gives you fluffy, separate grains when cooked properly.
- Vegetable or Canola Oil – used to toast the rice before simmering, which adds flavor and helps prevent mushy rice.
- Chicken Stock or Broth – adds much more depth and savory flavor than cooking the rice in water.
- Tomato Sauce – gives the rice its signature color and classic Mexican-style taste.
- Chili Powder – adds mild warmth and enhances the overall flavor without making the rice spicy.
- Garlic Salt – seasons the rice evenly while adding a subtle garlic flavor.
- Ground Cumin – brings a warm, earthy note that makes this rice taste restaurant-style.
Simple Mexican-Style Rice
This no-fuss Mexican rice is a dependable side dish that pairs perfectly with tacos, enchiladas, or any Tex-Mex meal. It comes together quickly with pantry staples and delivers classic flavor every time.
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Servings: 8
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Ingredients
- 2 tablespoons vegetable or canola oil
- 1 cup uncooked long-grain white rice
- 1 ½ cups chicken stock or broth
- 8 oz. can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
Instructions
- Rinse the rice in a mesh strainer until the water runs clear. This step is optional, but it removes excess starch and helps prevent gummy rice.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook, stirring often, until the grains become translucent, about 3–4 minutes.
- Pour in the remaining ingredients and bring the mixture to a fast boil over high heat.
- Stir once, cover the pan, and reduce the heat to a gentle simmer (slightly below medium-low). Cook for 20 minutes.
- Remove the lid and allow the rice to rest for 2–3 minutes, then fluff with a fork before serving.
- Washing the dry rice until the water is clear helps remove starch and improves texture.
- Measure and prepare all ingredients ahead of time, as the cooking process moves quickly once started.
- Choose a reliable mid-range long-grain rice for the best results.
- Toasting the rice until it looks slightly clear is key and usually takes about 3–4 minutes.
- Letting the rice sit uncovered for a few minutes after cooking helps release excess steam before fluffing.
- To increase servings, use 1 ½ cups rice with 2 ½ cups chicken broth. Keep all other ingredients and cooking time the same.
- Do I have to rinse the rice first?
No, it’s optional. Rinsing removes excess starch and helps keep the rice fluffy, but the recipe will still work if you skip this step. - What type of rice works best for this recipe?
Long-grain white rice is the best choice. It cooks up light and separate, while other types may turn out softer or more sticky. - Can I use water instead of chicken broth?
Yes, but chicken broth adds much more flavor. If you use water, you may want to slightly adjust the seasoning to compensate. - Why is my rice still crunchy after cooking?
This usually means the rice needs a bit more liquid. Add a few tablespoons of broth, cover, and continue cooking on low for about 5 more minutes. - How should I store and reheat leftovers?
Store leftover rice in an airtight container in the refrigerator for up to 3–4 days. Reheat with a splash of broth or water to help restore moisture.
