Homemade Mexican Rice Style

This homemade Mexican rice brings the warmth and comfort of your favorite restaurant right to your kitchen. Picture tender fluffy grains wrapped in a tomato-kissed embrace with hints of cumin and sweet sautéed onion—a true crowd-pleaser. Serve it with tacos for a festive spread or alongside weeknight fajitas. In my house, we love how the aroma tempts everyone into the kitchen before dinner is even served.

The first time I made this for a family potluck everyone rushed for seconds. Now it is a must-have at all our parties.

Ingredients

• Vegetable oil: helps the rice toast and gives a rich flavor. Use a neutral oil with a high-smoke point for the best taste
• Long-grain white rice: gives you perfect fluffy grains. Rinsing removes excess starch for separate grains
• Finely chopped onion: brings sweetness and savory depth. Fresh onions with smooth skins and no green shoots are a good choice
• Garlic: boosts the savory base. Firm cloves with tight skin are best
• Chicken broth or vegetable broth: adds layers of flavor. Choose a low-sodium broth if you want more control over saltiness
• Tomato sauce: gives the rice its signature color and tangy note. Pick a sauce with no added sugar for pure tomato flavor
• Salt: brings out all the seasonings
• Ground cumin: adds earthy warmth
• Frozen peas and carrots: are an optional extra for color and sweetness. Choose a high-quality mix with bright color and firm veggies

Step-by-Step Instructions

Sauté the Rice:

Heat the vegetable oil in a medium saucepan over medium heat. Add the rinsed and drained rice. Stir frequently and cook for five to seven minutes until the rice is evenly toasted and turns a light golden color. This step gives restaurant-style texture and nutty flavor.

Add Aromatics:

Stir in the chopped onion and minced garlic. Cook for two to three minutes more until the onion becomes soft and translucent and the garlic is fragrant but not burnt. This creates a flavorful foundation.

Incorporate Liquids and Seasonings:

Pour in the chicken broth or vegetable broth along with the tomato sauce salt and ground cumin. Stir well to combine so every grain is coated and the seasonings are evenly dispersed.

Simmer to Cook the Rice:

Bring the mixture to a boil then immediately reduce the heat to low. Cover the saucepan tightly and simmer for fifteen to twenty minutes. Let the rice absorb all the liquid and become tender. Do not lift the lid during this time to trap in steam for the fluffiest results.

Add Optional Veggies:

If you want extra color and flavor stir in the frozen peas and carrots during the last five minutes of cooking so they can heat through without turning mushy.

Rest and Fluff:

Once the rice is tender and the liquid is absorbed turn off the heat and let it sit covered for another five minutes. This step finishes absorbing moisture and lets flavors meld. Fluff gently with a fork before serving.

Save

I love how the tomato and cumin really shine in this dish. Once my niece made the whole pot disappear at a family dinner with just one big scoop—she still asks for seconds every time she visits.

Storage Tips

Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to four days. For best results reheat in a microwave with a splash of water to restore moisture or warm on the stovetop over low heat.

Ingredient Substitutions

You can use brown rice for a nuttier bite but increase the simmering and resting time. Vegetable broth makes it vegetarian. Try fresh chopped tomatoes blended smooth in place of canned sauce for homemade brightness. Add corn or bell peppers for extra flavor and color.

Serving Suggestions

Mexican rice pairs wonderfully with enchiladas tacos grilled meats or stuffed peppers. I sometimes serve it as the bed under a fried egg and sliced avocado for a quick lunch. Leftovers make a great filling for burritos the next day.

A Little History

Mexican-style rice sometimes called arroz rojo is a staple side across central and northern Mexico. Its light seasoning and tomato color set it apart from plain white rice found elsewhere. Toasting the rice before simmering is a traditional step for flavor and texture—one taught to me by my friend’s grandmother who used her cast iron pot for the best results every single time.

Recipe FAQs

→ Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and extra broth to ensure proper doneness. Adjust liquid amounts accordingly.

→ How do I prevent the rice from becoming mushy?

Toast the rice until golden and avoid over-stirring during simmering. Let it rest, covered, before fluffing to retain separate grains.

→ What vegetables can I add to this dish?

Peas, carrots, corn, or bell peppers all complement the flavors and can be stirred in during the last minutes of cooking.

→ Is the dish vegetarian friendly?

Absolutely, just use vegetable broth in place of chicken broth for a vegetarian version bursting with flavor.

→ Can I make this dish ahead of time?

Yes, prepare the rice and store in an airtight container. Reheat gently with a splash of broth to restore moisture before serving.