Delicious Mexican Rice

Category: Tasty and Satisfying Vegetarian Recipes

This dish turns plain rice into a Mexican-style favorite with barely any fuss. Toast the grains first, then simmer them in tomato sauce and spices for incredible taste and texture. The chili powder, garlic salt, and cumin combine to nail the classic flavor you love. Ready in just 30 minutes, it’s easy to make and full of flavor.

Serve this with tacos, grilled chicken, or enchiladas. It’s low effort but brings maximum flavor to your table.

Chef with a smile, ready to cook and serve.
Updated on Tue, 29 Apr 2025 19:53:06 GMT
A serving of rice with colorful peppers and corn. Pin
A serving of rice with colorful peppers and corn. | yummygusto.com

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.
A bowl of rice with vegetables and spices.
A bowl of rice with vegetables and spices. | yummygusto.com

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.

A bowl of rice with green onions and tomatoes.
A bowl of rice with green onions and tomatoes. | yummygusto.com

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.

Authentic Tomato Rice

Soft and flavorful tomato-infused Mexican-style rice. A great choice for side dishes or filling burritos and enchiladas.

Prep Time
5 min
Cook Time
25 min
Total Time
30 min
By: Sandra

Category: Vegetarian Meals

Skill Level: Easy

Cuisine: Mexican

Yield: 4 Serves (4 cups cooked rice)

Dietary Info: Gluten-Free, Dairy-Free

What You'll Need

→ Base

01 1 cup long-grain white rice, uncooked
02 2 tbsp canola or vegetable oil
03 8 oz can of tomato sauce
04 1 ½ cups broth or chicken stock

→ Seasonings

05 ½ tsp cumin, ground
06 1 tsp chili powder
07 1 tsp garlic salt

Directions

Step 01

Place the rice in a fine strainer and rinse under running water till clear. This is optional but can improve the final texture by reducing starchiness.

Step 02

Warm up the oil in a medium-sized (4-quart) pot over medium-high heat. Toss in the rice and stir now and then. Let it go for 3-4 minutes until you notice a slight change in color.

Step 03

Drop in the broth, tomato sauce, cumin, chili powder, and garlic salt. Crank the heat to high and wait for it to bubble up quicker than a kettle.

Step 04

Give it one last stir, pop the lid on, and turn the heat way down to low. Let it chill there for about 20 minutes.

Step 05

Take off the lid and let it sit for 2-3 minutes. Then use a fork to fluff it up and serve.

Notes

  1. If you have a heavy pot with a tight lid, that works perfectly to trap the steam in.

Gear Required

  • Medium-sized pot with a lid (4-quart)
  • Fine mesh sieve or strainer
  • Fork for mixing

Nutrition Info (per serving)

Just for reference. It’s not a substitute for a nutritionist’s advice.
  • Calories: 220
  • Fat: 4.5 g
  • Carbs: 38 g
  • Protein: 5 g