How to Make Authentic Mexican Rice At Home

Experience the vibrant taste of “Fiesta Flavors: Authentic Mexican Rice,” a classic side dish that’s a staple in Mexican cuisine. This colorful, flavorful rice is cooked with tomatoes, onions, and a variety of spices, making it the perfect complement to any Mexican meal. Whether you’re serving it alongside tacos, enchiladas, or as part of a festive dinner, this Mexican rice is sure to enhance your dining experience with its delightful blend of ingredients and aromas.

Why You’ll Love Mexican Rice:

  • Rich in Flavor: Infused with tomatoes, onions, and garlic, each bite is packed with taste.
  • Versatile Side Dish: Pairs beautifully with a wide range of Mexican and Tex-Mex dishes.
  • Easy to Make: Simple ingredients and straightforward cooking techniques make this a foolproof side.
  • Customizable: Easily adapt the recipe to include vegetables, proteins, or adjust the level of spiciness.

Ingredients Notes For Mexican Rice:

  • Rice: Long-grain white rice is traditionally used for its fluffy and non-sticky texture when cooked.
  • Tomatoes: Fresh diced tomatoes or tomato sauce for a rich, deep flavor.
  • Onion and Garlic: Fundamental for building the flavor base.
  • Chicken or Vegetable Broth: Cooks the rice and adds more flavor than water.
  • Peas and Carrots: Commonly added for color and texture. You can use fresh or frozen.
  • Cumin and Chili Powder: Adds warmth and depth to the rice.
  • Cilantro and Lime: Fresh cilantro and a squeeze of lime juice at the end of cooking brighten up the dish wonderfully.
» MORE:  Creamy Chicken Alfredo Lasagna Recipe

Recipe Steps:

  1. Prep the Rice:
    • Rinse the rice under cold water until the water runs clear to remove excess starch. This helps the rice cook up fluffier.
  2. Sauté the Vegetables:
    • Heat oil in a large skillet over medium heat. Add finely chopped onions and minced garlic, sautéing until they are soft and translucent.
  3. Toast the Rice:
    • Add the rinsed rice to the skillet, stirring continuously. Let the rice toast slightly until it becomes a golden color, which adds a nutty flavor.
  4. Add Liquids and Seasonings:
    • Stir in diced tomatoes, broth, peas, carrots, cumin, and chili powder. Bring the mixture to a boil.
  5. Simmer the Rice:
    • Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
  6. Finish with Herbs:
    • Once the rice is cooked, gently fluff it with a fork. Mix in freshly chopped cilantro and a squeeze of lime juice for added freshness.
  7. Serve:
    • Serve the rice hot as a side to your favorite Mexican dishes.

Storage Options:

  • Refrigerate: Store leftovers in an airtight container for up to 5 days.
  • Freeze: Freeze in airtight containers or freezer bags for up to 2 months. Thaw in the refrigerator and reheat, adding a little water to prevent the rice from drying out.


  • 1 cup long-grain white rice
  • 2 tablespoons vegetable oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup tomato sauce or 2 medium tomatoes, finely chopped
  • 1 1/2 cups chicken broth vegetable broth can be used for a vegetarian version
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt adjust to taste
  • 1/4 cup frozen peas and carrots optional
  • Fresh cilantro chopped (for garnish)
  • Lime wedges for serving
» MORE:  My hubby always requests me to make him this dish, so I like to call this dish “Husband’s Happiness”


Prepare the Rice:

  • Rinse the rice under cold water until the water runs clear. This step helps remove excess starch and prevents the rice from becoming too sticky.

Cook the Rice:

  • Heat the vegetable oil in a large skillet or saucepan over medium heat.
  • Add the rinsed rice and stir. Cook, stirring frequently, until the rice is lightly golden and toasted, about 5 minutes.

Sauté the Aromatics:

  • Add the chopped onion to the skillet and cook until it starts to soften, about 3 minutes.
  • Add the minced garlic and cook for another minute until fragrant.

Add Liquids and Seasonings:

  • Stir in the tomato sauce, chicken broth, chili powder, cumin, and salt. Bring the mixture to a boil.

Simmer the Rice:

  • Reduce the heat to low. Cover the skillet and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.

Add Vegetables:

  • If using peas and carrots, stir them in about 5 minutes before the rice is done to heat through and blend with the other ingredients.

Fluff and Serve:

  • Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Then fluff it with a fork.
  • Garnish with chopped cilantro and serve with lime wedges on the side.

Leave a Comment