Delicious Mexican Rice

This homemade Mexican rice has completely changed my family dinners with its bold tastes and spot-on consistency. The mix of seasonings and tomato brings that real taqueria flavor straight to your kitchen, making any south-of-the-border meal feel complete.

I stumbled on this method while trying to copy my go-to restaurant's side dish at home. After many tries, this version became what I measure all others against, and nowadays my kids rate Mexican eateries by comparing their rice to what I make.

Ingredients

• Long grain white rice: Gives you that ideal consistency and stops the grains from sticking together when done right
• Chicken stock: Brings a full-bodied taste that plain water just can't match
• Tomato sauce: Delivers that genuine reddish hue and zesty flavor without turning your rice to mush
• Chili powder: Adds gentle warmth and deep flavors crucial in Mexican dishes
• Garlic salt: Puts two taste boosters into one ingredient cutting down your prep work
• Ground cumin: Offers that special warm earthiness that's at the heart of Mexican cooking
• Vegetable oil: Has a plain taste that lets your spices take center stage without fighting for attention

Step-by-Step Instructions

Rinse the Rice:

Put your rice in a mesh strainer and wash under cold tap water until it runs clear. This gets rid of extra starch from the rice grains which helps prevent clumping and makes your end result fluffier. Keep washing for about a minute, softly moving the rice around with your fingertips.

Toast the Rice:

Warm your oil in a medium pot over medium high heat until it glimmers. Toss in your washed rice and cook for 3–4 minutes, stirring often so it won't burn. The rice will start looking see-through at the edges while staying white in the middle. This toasting part builds nutty flavors and helps each grain stay separate during cooking.

Add Remaining Ingredients:

Dump in your chicken stock, tomato sauce, and all your spices—chili powder, garlic salt, and cumin. Mix everything together fast to spread the ingredients evenly. The mix will start bubbling almost right away.

Simmer to Perfection:

Let the mixture come to a full boil over high heat. Stir once to make sure nothing's stuck to the bottom, then put on a tight lid. Turn down the heat to a gentle simmer just under medium low. You should see small bubbles coming up now and then, not a crazy boil. Cook without peeking for exactly 20 minutes.

Rest and Fluff:

Take the pot off the heat but keep the lid on. Let the rice sit for 2–3 minutes—this key resting time lets moisture spread evenly through all the rice. Finally, take off the lid and gently lift the rice with a fork, separating the grains instead of stirring, which would make your rice sticky.

The chili powder really makes this dish stand out to me. I found out that brands can differ a lot in how hot they are and what they taste like. After sampling several kinds, I learned that a medium-heat chili powder with smoky hints creates the most well-rounded flavor in this rice.

Storage Success

This Mexican rice stays good in your fridge for up to four days when kept in a sealed container. The flavors actually get better after sitting overnight as everything melds together. When you warm it up, add a few drops of water on top before putting it in the microwave to bring back moisture and stop it from drying out. Heat it in 30-second bursts, fluffing between each, until it's hot all the way through.

Easy Variations

You can use this recipe as a starting point for tons of different spins. For party rice, mix in a cup of frozen veggie blend during the final five minutes of cooking. To make it a full meal, add some browned ground beef or pulled chicken after it's done. If you don't eat meat, swap the chicken stock for veggie broth and throw in some black beans for protein. You can also use salsa instead of tomato sauce if you want more kick and texture.

Authentic Touches

Real Mexican rice often has extra flavor-builders like onions and fresh garlic. If you've got time, cook 1/4 cup finely chopped onion and 2 minced garlic cloves in the oil before adding your rice. In some parts of Mexico, they add peas and carrots to make arroz rojo, a colorful twist that's perfect for parties. Using fire-roasted tomatoes instead of plain tomato sauce adds a light smokiness that makes your dish taste like it came from a restaurant.

This Mexican rice brings real authentic flavor to your table without any fuss. It's a true fan favorite that'll definitely become part of your regular meal lineup!

Recipe Q&A

→ Should I rinse my rice before cooking?

It’s not essential, but giving your rice a rinse washes away the extra starch. That way, the grains won’t stick together and turn mushy. It helps keep your rice light and fluffy.

→ What if I only have brown rice?

Brown rice works fine, but you’ll need to cook it longer—about 35-40 minutes. You might also need to pour in an extra 1/4 cup of water. The taste will be nuttier and the texture chewier.

→ How do I know it’s fully cooked?

When the grains are tender and all the liquid’s soaked up, it’s ready to eat. After simmering for 20 minutes with the lid on, remove it from the heat and leave it for a couple of minutes. If you feel it’s not done, let it cook another 2-3 minutes.

→ Can I throw in vegetables?

For sure! Add things like peas, diced bell peppers, corn, or carrots. Toss in softer veggies during the final few minutes of cooking. If using hard veggies, pre-cook them, then mix them in when adding your liquids.

→ What’s the easiest way to make it spicier?

You can crank up the heat by mixing in 1/4 to 1/2 teaspoon of cayenne, a diced jalapeño (de-seeded for mild, seeds included for extra heat), or a splash of your favorite hot sauce before simmering.

→ Can I prep it ahead of time?

Yep, you can make this early. It keeps for 3-4 days in the fridge. Reheat it with a splash of water in the microwave under a lid. Want to store longer? Freeze it in airtight containers for up to 3 months.