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This easy Mexican Rice recipe is fluffy, savory and packed with the same tomato-y flavor I love at my favorite Mexican restaurants. Toasting the rice first, cooking the tomato paste until it darkens and giving the rice a good rest at the end are my secrets to making homemade Mexican Rice that’s flavorful, tender and never mushy.
Kellie‘s Note
Fiesta on the Side
Mexican Rice is one of those side dishes I could happily eat straight from the pan. Give me a plate of enchiladas, tacos or fajitas and I’m probably just as excited about the rice sitting next to them.
I actually started making Mexican Rice at home because I became a little obsessed with the version at one of our local Mexican restaurants. You know the kind, fluffy, a little tomato-y, savory without being overly spicy and somehow good enough that you end up eating most of it before trying your entree.
As usual, I had to figure out how to make it myself.
After making it over and over again, I found that the key is in the details. Rinsing the rice helps keep the grains separate, toasting adds a subtle nutty flavor and cooking the tomato paste for a few seconds before adding the liquid makes the tomato flavor richer. Most importantly, not lifting the lid while it cooks and letting the rice rest before fluffing makes all the difference in the texture.
The result is an Easy Mexican Rice that tastes restaurant-worthy but is simple enough to make for taco Tuesday.
Why You’ll Love My Mexican Rice
There are a million reasons this one ends up on repeat at our house, but these are the big ones:
• Restaurant-style texture. The rice cooks up light and fluffy instead of wet or sticky.
• Big flavor from simple ingredients. Tomato, chicken stock, garlic, cumin, oregano and smoked paprika turn everyday white rice into something you actually look forward to eating.
• It’s all made in one pan. Fewer dishes will always get my vote.
• Easy to make ahead. Mexican Rice reheats beautifully, so it’s great for meal prep or entertaining.
• It goes with almost everything. Tacos, enchiladas, grilled chicken, steak, shrimp, burrito bowls, you get the idea.
• Family friendly. It’s flavorful without being overly spicy, and you can easily leave out the peas if you have a vegetable detective at your table.
Ingredients For Mexican Rice
You’ll find the exact measurements in the recipe card below.
- Long-grain white rice – Long-grain rice is my pick because the grains stay fluffy and separate. Basmati can work in a pinch, but it will have a slightly different aroma and texture. I wouldn’t swap in brown rice without adjusting the liquid and cooking time.
- Avocado oil – Vegetable or canola oil works just as well. You want a neutral oil that can handle the few minutes of toasting.
- Yellow onion – White onion is a great substitute and feels right at home here.
- Garlic – Fresh garlic gives you the best flavor, but garlic powder can save the day when the produce drawer is looking a little sad.
- Tomato paste and tomato sauce – Using both is intentional. The paste gives the rice deeper, concentrated tomato flavor while the sauce adds color, moisture and that familiar restaurant-style taste.
- Chicken stock – This adds much more flavor than plain water, I like to use my homemade chicken stock. Vegetable stock is an easy swap if you want to make vegetarian Mexican Rice.
- Spices – Cumin, oregano and smoked paprika add warmth without making the rice spicy. Regular paprika works if you don’t have smoked paprika.
- Frozen peas or peas and carrots – Totally optional, but they give the rice that classic Mexican restaurant feel. Add them straight from frozen.
- Cilantro – Fresh cilantro brightens up all those savory flavors. If cilantro isn’t your thing, leave it out rather than trying to replace it.
- Lime juice – A little fresh lime at the end balances the flavor with freshness. Lemon can work in an emergency, but lime is definitely my first choice.
How to Make Mexican Rice
The whole recipe happens in one pan, but resist the urge to rush the first few steps. Toasting the rice and tomato paste is where a lot of the flavor starts.
- Rinse the rice. Run the rice under cold water until the water is mostly clear, then drain it really well. Letting it sit for a minute or two helps get rid of excess surface moisture.
- Toast the rice. Heat the oil and add the rice with the onion. Keep it moving around the pan until the grains begin to look lightly golden and you can smell that warm, nutty aroma.
- Cook the tomato paste. Make a little opening in the middle of the pan and add the garlic and tomato paste. Let the paste cook against the hot surface until it darkens slightly and smells rich instead of raw.
- Season it. Stir everything together, then add the tomato sauce, cumin, oregano, smoked paprika and salt. Give it another brief cook so the spices become fragrant.
- Add the stock. Pour in the chicken stock and stir just enough to evenly distribute everything. Once it reaches a gentle boil, turn the heat down low.
- Cover and leave it alone. Put on a tight-fitting lid and let the rice simmer gently. This is not the time for checking, stirring or lifting the lid. The trapped steam is doing the work.
- Add the vegetables. Sprinkle the frozen peas or peas and carrots over the top near the end of cooking, then cover again.
- Let it rest. Take the pan off the heat and keep it covered for 10 minutes. The rice will continue to steam and settle into that fluffy, tender texture you’re looking for.
- Finish and fluff. Use a fork, not a spoon, to gently fluff the grains, then fold in the cilantro and lime juice. Taste and add a little more salt if needed.
How to Store Mexican Rice
Mexican Rice is one of my favorite sides to make ahead because it reheats really well.
- Refrigerator: Allow the rice to cool, then transfer it to an airtight container and refrigerate for up to 4 days.
- Freezer: Once completely cooled, portion the rice into freezer-safe containers or bags and freeze for up to 3 months.
- To reheat: Add a splash of water or chicken stock before reheating to help replace some of the moisture. Microwave until hot, stirring once or twice, or warm gently in a covered skillet over low heat.
- Make Ahead: You can make the rice a day or two before you need it. Reheat just before serving, then add a little fresh cilantro and another squeeze of lime to freshen it up.
Kellie’s Tips for the Best Mexican Rice
- Rinse your rice. This is one of those little steps that really does matter. Rinsing removes excess starch from the outside of the grains so your finished rice is less likely to clump together.
- Drain it well before toasting. You’re trying to toast the rice, not steam it. Let as much water drain away as possible before it goes into the hot oil.
- Don’t skip the toasting step. Let the rice become lightly golden before you add the liquid. It gives the finished dish more flavor and helps create that restaurant-style texture.
- Cook the tomato paste. Thirty seconds makes a difference. Letting the tomato paste darken slightly takes away that raw canned flavor and makes it taste richer.
- Keep the heat low. Once the rice comes to a boil, turn the heat down. A gentle simmer gives the grains time to absorb the stock evenly without scorching the bottom.
- Stop lifting the lid. I know it’s tempting. Don’t do it. Every time you lift the lid, you release steam the rice needs to cook.
- Let it rest. Those last 10 minutes off the heat may be the easiest part of the recipe, but they’re also one of the most important. Resting helps the moisture redistribute so the rice is fluffy instead of wet on the bottom.
- Fluff with a fork. A fork separates the grains without smashing them together.
- Watch your salt. Chicken stocks vary quite a bit in sodium. Taste the finished rice before adding more salt.
What to Serve With Mexican Rice
This rice is basically the little black dress of Mexican-inspired dinners. It goes with just about everything.
Try it with:
• Chicken Enchiladas
• Birria Tacos
• Chicken Fajitas
• Chicken Chile Verde
• Pork Carnitas
• Beef Enchiladas
• Taco Bowls
• Grilled chicken fajitas or steak
• Shrimp tacos
• Refried beans or black beans
It’s also fantastic tucked into burritos or used as the base for a quick burrito bowl with beans, salsa, avocado, cheese and whatever leftovers happen to be hanging around the refrigerator.
More Easy Rice Recipes
If rice is always your favorite part of dinner, try a few more of these easy recipes:
• Easy Cilantro Lime Rice
• Simple Homemade Hibachi Fried Rice
• Quick and Easy Chicken Fried Rice
• The Best Rice Pilaf
• How to Cook Jasmine Rice
Easy Mexican Rice Recipe
Equipment
- Large saucepan or deep skillet with a tight-fitting lid
- Fine-mesh strainer
- Fork
Ingredients
- 1 1/2 cups long-grain white rice
- 3 tablespoons avocado oil or vegetable oil
- 1/3 cup finely diced yellow onion
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/3 cup tomato sauce
- 2 1/2 cups chicken stock
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 cup frozen peas or frozen peas and carrots, optional
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
Instructions
- Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs mostly clear. Drain thoroughly and let the rice sit for a few minutes to allow excess moisture to evaporate.
- Heat the oil in a large saucepan or deep skillet over medium heat. Add the rice and onion. Cook for 5-7 minutes, stirring frequently, until the rice is lightly golden and smells nutty.
- Push the rice toward the sides of the pan to create a small opening in the center. Add the garlic and tomato paste. Cook for 30-45 seconds, stirring the paste against the bottom of the pan until it darkens slightly and becomes fragrant.
- Stir the tomato paste mixture into the rice. Add the tomato sauce, cumin, oregano, smoked paprika and salt. Cook for about 30 seconds, stirring to coat the rice.
- Pour in the chicken stock and stir once to evenly combine. Bring to a gentle boil.
- Reduce the heat to low and cover with a tight-fitting lid. Cook for 17 minutes without stirring or lifting the lid.
- Quickly sprinkle the frozen peas or peas and carrots over the rice. Replace the lid and cook for 3 minutes more.
- Remove the pan from the heat and leave it covered for 10 minutes to allow the rice to finish steaming.
- Fluff the rice gently with a fork. Fold in the cilantro and lime juice. Taste and season with additional salt, if needed, before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mexican Rice FAQs
Is Mexican Rice the same as Spanish Rice?
The names Mexican Rice and Spanish Rice are often used interchangeably in the United States, especially for tomato-based rice served with Mexican or Tex-Mex food. This recipe is the fluffy, tomato-forward style most people recognize from Mexican restaurants.
Why did my Mexican Rice turn out mushy?
Too much liquid, stirring during cooking or skipping the resting time can all contribute to mushy rice. Make sure you measure the stock carefully, keep the lid closed and fluff the rice only after it has rested.
Do I have to rinse the rice?
You technically can cook rice without rinsing it, but I recommend rinsing for this recipe. Removing some of the surface starch helps create fluffier, more separate grains.
Can I make Mexican Rice vegetarian?
Absolutely. Simply replace the chicken stock with vegetable stock.
Is Mexican Rice spicy?
This version isn’t spicy. The cumin, oregano and smoked paprika add warmth and flavor rather than heat. If you want it spicy, add a minced jalapeño with the onion or a pinch of cayenne with the seasonings.
Can I use jasmine rice?
You can, but the texture and flavor will be a little different. Long-grain white rice is my first choice for the fluffy restaurant-style result.
