If you’ve ever sat down at a Mexican restaurant, you know the warm happiness that comes with a side of Homemade Mexican Rice. It’s vibrant, fluffy, and loaded with gentle spices and comforting flavors that truly make every meal something to celebrate. This recipe turns that restaurant classic into an easy, kitchen-friendly staple—perfect for weeknights, parties, and lazy weekend lunches alike. With just a few humble ingredients, you’ll be amazed how irresistible and authentic your own version can be.
Ingredients You’ll Need
Pulling together Homemade Mexican Rice is wonderfully straightforward. Each ingredient brings a little magic to the pot—whether it’s the savory foundation, the subtle heat, or the rich color that instantly transports you to your favorite taqueria.
- Long-grain white rice: The secret to fluffy, separate grains and the classic look people expect from Mexican rice.
- Vegetable oil: Essential for toasting the rice and adding that signature, slightly nutty flavor.
- Onion (finely diced): Lends a sweet, aromatic backdrop that layers beautifully with the other flavors.
- Garlic (minced): Adds depth and savoriness—don’t skip this tiny powerhouse!
- Chicken broth: The base that infuses your rice with rich, savory taste (swap for veggie broth to keep it vegetarian).
- Tomato sauce or pureed tomatoes: This is where that rosy color and subtle sweetness comes from.
- Ground cumin: Wraps everything in warm, earthy undertones.
- Chili powder: Brings mild warmth and a hint of smokiness without overpowering the dish.
- Salt: The essential enhancer, bringing all the flavors together.
- Frozen peas (optional): Add bright pops of color and a lovely sweet bite to the final dish.
- Diced carrots (optional): For some extra veggie goodness and a cheerful dash of orange.
- Fresh cilantro (for garnish): A lively, herbal finishing touch that wakes up every plate.
How to Make Homemade Mexican Rice
Step 1: Rinse the Rice
Before doing anything else, rinse your rice thoroughly under cold water until it runs clear. This washes away surface starch, which helps the grains stay separate and fluffy—never sticky or gummy—once cooked.
Step 2: Toast the Rice
In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the rice and stir frequently for about 5–6 minutes, letting each grain get a beautiful golden hue. This extra step deepens the flavor, making for truly irresistible Homemade Mexican Rice.
Step 3: Sauté Onion and Garlic
Toss in your finely diced onion and minced garlic. Sauté for about two minutes, just until they’re soft and the kitchen is fragrant. This small moment adds a huge boost of aroma and depth to your final dish.
Step 4: Add Broth and Seasonings
Stir in the chicken broth, tomato sauce (or pureed tomatoes), ground cumin, chili powder, and salt. Give everything a good mix so the rice is evenly coated in those vibrant flavors and colors. You’ll already see it transforming into that familiar shade of Homemade Mexican Rice.
Step 5: Simmer Until Tender
Bring the mixture to a gentle boil, then immediately reduce the heat to low and cover the pan. Let it simmer undisturbed for 18–20 minutes. The rice will soak up all the liquid and capture every bit of flavor. Try your best not to peek so the steam stays locked in!
Step 6: Rest, Fluff, and Add Veggies
Once the rice looks tender and all the liquid is absorbed, remove it from the heat and keep the lid on for another five minutes. This trick lets the steam finish its magic. Then, fluff the rice with a fork—never a spoon!—and stir in peas and carrots if you’re using them.
Step 7: Garnish and Serve
Sprinkle chopped fresh cilantro generously on top for that pop of color and burst of freshness. Now, your Homemade Mexican Rice is ready to steal the show at your table!
How to Serve Homemade Mexican Rice
Garnishes
For the prettiest and most flavorful finish, a shower of fresh cilantro works wonders. If you’re feeling festive, crumble on some cotija cheese or scatter a few lime wedges alongside—both make every bite sing.
Side Dishes
Homemade Mexican Rice loves company! It’s wonderful tucked next to enchiladas, fajitas, tacos, grilled chicken, or hearty beans. Serve it alongside a green salad for a lighter touch, or as part of a taco bar for easy entertaining.
Creative Ways to Present
Think outside the usual side dish! Pile this rice into bell pepper boats for a colorful veggie main, stuff it into burritos, or set out a big bowl as the anchor for a DIY burrito bowl spread. It’s also fantastic layered inside casseroles for a family-style dinner win.
Make Ahead and Storage
Storing Leftovers
Any extra Homemade Mexican Rice will keep beautifully in an airtight container in the refrigerator for up to four days. Let it cool to room temperature before storing to preserve that signature texture.
Freezing
Yes, you can freeze it! Cool your rice completely, then portion it into freezer bags or containers. Frozen Homemade Mexican Rice will keep for up to two months. Thaw overnight in the fridge for best results.
Reheating
Reheat gently in the microwave with a splash of broth or water—this brings back moisture and keeps it fluffy. You can also rewarm it stovetop, stirring occasionally until it’s heated through. Just don’t skip the extra liquid, as it refreshes the rice perfectly.
FAQs
How can I make this rice vegetarian?
Simply swap the chicken broth for good-quality vegetable broth—the flavor stays just as bold and satisfying, but it’s completely vegetarian.
Can I use brown rice instead of white rice?
Yes, but brown rice needs more liquid and a longer simmer. Plan to add 1/2 cup extra broth and increase the cook time to 35–40 minutes, checking for doneness before serving.
Why rinse the rice before cooking?
Rinsing removes surface starch, which helps keep your Homemade Mexican Rice fluffy and the grains distinct, not sticky or clumped together.
What other vegetables can I add?
Feel free to mix in corn, diced red bell peppers, or even black beans for extra heartiness and color. This dish is endlessly adaptable!
How do I make it spicier?
Add a finely diced jalapeño when sautéing the onion and garlic, or stir in a pinch of cayenne pepper with the spices for a little extra heat.
Final Thoughts
I can’t recommend Homemade Mexican Rice enough—it’s that perfect balance of vibrant, satisfying, and fuss-free. With just a handful of pantry staples, you’ll have a dish that makes every meal feel like a celebration. Give it a try, and don’t be surprised if it becomes your new favorite side (or main dish!) at home.
Print
Homemade Mexican Rice Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Homemade Mexican Rice recipe is a flavorful and aromatic side dish that pairs perfectly with your favorite Mexican entrees. With a perfect balance of spices and vegetables, this dish is sure to become a family favorite.
Ingredients
Main Ingredients:
- 1 1/2 cups long-grain white rice
- 3 tablespoons vegetable oil
Additional Ingredients:
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 1/2 cups chicken broth
- 1 cup tomato sauce or pureed tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 cup frozen peas (optional)
- 1/4 cup diced carrots (optional)
- Fresh cilantro for garnish
Instructions
- Rinse the Rice: Rinse the rice under cold water until the water runs clear.
- Sauté Ingredients: In a large skillet or saucepan, heat vegetable oil over medium heat. Add the rice and cook until golden. Add onion and garlic, sauté until fragrant.
- Add Liquid and Spices: Stir in chicken broth, tomato sauce, cumin, chili powder, and salt. Bring to a boil, then simmer covered until rice is tender.
- Rest and Serve: Remove from heat, let rest covered for 5 minutes. Fluff with a fork, stir in peas and carrots if desired. Garnish with cilantro.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- To add heat, include diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
