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There’s nothing like a scoop of Mexican rice to round out a plate of tacos, enchiladas, or any favorite Mexican dish. It’s fluffy, savory, and just the right balance of comforting and simple.
This version is my go-to for classic arroz rojo — made with a full can of tomato sauce (no bouillon), sautéed onion and garlic, and a touch of cumin and chili powder. It’s a pantry-friendly side that works with almost anything.
Try it with a side of refried beans or these cozy crockpot chicken enchiladas for a full dinner that’s easy to prep ahead.
Table of Contents
What you’ll need
- Long-grain white rice: Rinsing it well helps the grains stay fluffy and separate. Jasmine rice works too, but will be slightly softer.
- Neutral oil: Like avocado, canola, or vegetable oil — for toasting the rice to bring out a nuttier flavor.
- Onion: I use yellow onion, finely diced. Adds depth and subtle sweetness.
- Garlic: Just two cloves, minced — a little goes a long way here.
- Tomato sauce: Store-bought or homemade tomato purée — it gives the rice its classic reddish color and rich, savory base.
- Cumin + chili powder: These warm spices add subtle flavor without overpowering.
- Salt: Start with ½ tsp — then adjust to taste depending on your broth.
- Chicken broth: Store-bought or homemade chicken broth for extra flavor. You can use water and bouillon if that’s what you have.
- Red chili pepper (optional): I place a whole red chili on top while the rice cooks. It won’t make the rice spicy — it just adds a little aroma.
See printable recipe card below for the full ingredients list and quantities.
How to make it
Rinse the rice in a fine mesh strainer until the water runs clear. This helps remove excess starch so the rice cooks up light and fluffy.
Toast the rice by heating the oil in a large deep skillet over medium heat. Add the rinsed rice and stir frequently for 6–8 minutes, until the grains turn lightly golden and smell nutty.
Add the aromatics. Stir in the diced onion and cook for 1–2 minutes until softened. Add the garlic and cook for another 30 seconds.
Pour in the tomato sauce and stir well. Then add the broth, cumin, chili powder, and salt. Stir again to combine. If using, place the whole red chili pepper on top.
Simmer the rice. Bring everything to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 15–18 minutes, or until all the liquid has been absorbed.
Let it rest. Turn off the heat and let the rice sit, covered, for 5–10 minutes so it finishes steaming.
Fluff and serve. Remove the chili pepper (or leave it for garnish), then gently fluff the rice with a fork and serve warm.
Storage
Fridge: Let the rice cool completely, then store in an airtight container for 4–5 days. Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Add a splash of broth or water, then warm on the stove or in the microwave, covered, until hot and fluffy.
FAQs
Yes! It will be slightly softer and a bit stickier, but still works well.
Mix 2 tablespoons of tomato paste with water to make about 1 cup, or blend fresh tomatoes with a pinch of salt.
Perfect pairings for Mexican rice
Whether you’re building a burrito bowl or planning taco night, these recipes go perfectly with a side of Mexican rice.
If you try this Mexican rice recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below. Feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Mexican rice
Equipment
- 1 Fine mesh strainer
- 1 Large deep skillet with lid
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
Ingredients
- 2 cups long-grain white rice
- 1/4 cup neutral oil (avocado, canola, or vegetable)
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 8 oz oz canned tomato sauce 237 ml
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 tsp salt
- 2¾ cups chicken broth (or water + bouillon)
- 1 whole long red chili pepper (optional, for aroma only)
Instructions
- Rinse the rice in a fine mesh strainer under cold water until the water runs clear.
- Heat the oil in a large skillet over medium heat. Add the rice and toast for 6–8 minutes, stirring often, until lightly golden.
- Add the diced onion and sauté for 1–2 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Pour in the tomato sauce and chicken broth. Stir in the cumin, chili powder, and salt. Place the whole chili pepper on top (optional).
- Bring to a boil, then reduce the heat to low. Cover and simmer for 15–18 minutes, or until all the liquid is absorbed.
- Turn off the heat and let the rice rest, covered, for 5–10 minutes to steam through.
- Remove the chili pepper (or leave it for garnish). Fluff the rice gently with a fork and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is perfect. Thank you