Andy’s Homemade Mexican Rice Recipe

There's nothing quite like the aroma of homemade Mexican rice filling your kitchen. The rich blend of tomatoes, onions, and garlic infuses each grain of rice with deep, comforting flavors that perfectly complement any Mexican-inspired meal.

this Recipe

I first learned to make this dish from my friend Andy, who grew up eating it at every family gathering. He swore by his grandmother’s method, ensuring the rice is lightly toasted before simmering, a trick that gives it the perfect texture and a slightly nutty depth of flavor. Ever since, this has become my go-to side dish whenever I’m making tacos, enchiladas, or grilled carne asada.

Why You'll Love This Mexican Rice

Get ready to fall in love with this flavorful, foolproof Mexican rice recipe. It's the ultimate side dish that brings warmth and richness to your plate.

First off, it’s incredibly easy to make. With just a few staple ingredients, you can whip up a batch in under 30 minutes. No complicated steps—just a simple, reliable method that guarantees delicious results every time.

It’s also budget-friendly. All you need are pantry basics like rice, tomatoes, and spices, making it an affordable yet satisfying addition to your meal.

Another reason to love this dish? It pairs with everything. Whether you're serving up fajitas, burritos, or a simple grilled protein, this Mexican rice rounds out the meal beautifully.

And let’s not forget the authentic taste. Toasting the rice and using real tomato sauce instead of shortcuts like salsa ensures you get that classic, restaurant-quality flavor.

Ingredients Notes

The beauty of this Mexican rice lies in its simple, yet carefully chosen ingredients. Each one plays a crucial role in delivering that perfect balance of taste and texture.

Long-grain white rice is the foundation of this dish. It cooks up fluffy and light, with just the right amount of separation between grains. Avoid short-grain rice, which can turn sticky and clumpy.

Tomato sauce and diced tomatoes provide the signature red color and deep, rich flavor. You can use fresh tomatoes blended with a bit of water for a more homemade touch, but canned works just as well for convenience.

Chicken broth is the secret to infusing every grain with flavor. While water can be used in a pinch, broth adds a savory depth that makes all the difference.

Garlic and onion are essential for that authentic taste. Finely dicing the onion ensures it melts seamlessly into the rice, while fresh garlic brings a punch of aromatic goodness.

A touch of cumin and salt rounds out the flavors, giving this dish its unmistakable Mexican-style warmth. If you want a little kick, feel free to add a pinch of chili powder or cayenne.

How To Make This Mexican Rice

Making Mexican rice from scratch is easier than you think. Follow these steps for foolproof results.

Start by toasting the rice. Heat a bit of oil in a large skillet over medium heat, then add the rice. Stir constantly for about 5 minutes until the grains turn a light golden brown. This step enhances the flavor and prevents the rice from becoming mushy.

Next, add the aromatics. Toss in your diced onion and minced garlic, stirring until fragrant. This only takes about a minute but makes a huge difference in depth of flavor.

Now, it’s time to add the liquids. Pour in the tomato sauce, diced tomatoes, and chicken broth. Stir well to combine, then season with salt and cumin. Bring the mixture to a gentle boil.

Once it starts boiling, lower the heat, cover, and let it simmer. Resist the urge to stir—this ensures the rice cooks evenly without becoming sticky. Let it cook for about 20 minutes, or until the liquid is fully absorbed.

Finally, let it rest. Remove from heat and let the rice sit, covered, for 5 minutes. This helps redistribute moisture, making each bite perfectly fluffy. Fluff with a fork before serving and enjoy!

Storage Options

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

For refrigeration, it keeps well for up to 5 days. Simply reheat in the microwave with a splash of broth or water to restore moisture.

Want to freeze it? Spread the rice on a baking sheet to cool quickly, then transfer it to freezer-safe bags. It will last up to 3 months. When ready to eat, thaw in the fridge overnight and warm it up on the stove or in the microwave.

Variations and Substitutions

One of the best things about Mexican rice is how versatile it is. Here are a few ways to change it up:

• Make it vegetarian by swapping chicken broth for vegetable broth. The flavor remains just as rich and satisfying.
• Add veggies like peas, carrots, or corn for a more colorful and nutritious twist.
• Spice it up with chopped jalapeños or a dash of cayenne for extra heat.
• Use brown rice for a healthier version. Just note that it requires a longer cooking time and more liquid.
• Try it with different proteins by mixing in shredded chicken, ground beef, or even shrimp for a heartier meal.

No matter how you customize it, this Mexican rice is sure to become a staple in your kitchen. Happy cooking!

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