There’s nothing quite like the aroma of freshly cooked Mexican rice filling the kitchen.

This recipe creates a fluffy, flavorful side dish with garlic, onion, tomato, and spices that pair beautifully with almost any main course.

Why You’ll Love This Recipe

This rice is light, fluffy, and full of savory tomato-garlic flavor.

It’s made with simple ingredients and comes together in under 30 minutes.

It pairs perfectly with tacos, enchiladas, grilled meats, or seafood.

What You’ll Need (Ingredient Highlights)

Jasmine rice cooks up light and fluffy while soaking up all the flavors.

Tomato sauce adds color and depth for that classic Mexican rice taste.

Garlic and onion bring a savory base to the dish.

Chicken or turkey broth infuses extra richness and flavor.

Cilantro provides a bright, herby finish if you choose to add it.

Pro Tips Before You Start

Rinse the rice before cooking to remove excess starch and prevent clumping.

Toast the rice in hot oil until lightly golden for a nutty flavor and fluffy texture.

Stir occasionally while cooking to keep the rice from sticking to the bottom.

How to Make Mexican Rice

Step 1 – Heat the oil

Warm vegetable oil in a deep skillet over medium heat until hot.

Step 2 – Toast the rice

Add the raw rice and diced onion.

Stir constantly until the rice turns golden and the onion is soft.

Step 3 – Add garlic

Stir in the minced garlic and cook for about 1 minute, making sure it doesn’t burn.

Step 4 – Add liquids and seasonings

Pour in the broth and tomato sauce.

Season with salt and pepper, stirring well to combine.

Step 5 – Simmer to perfection

Bring to a boil, then reduce heat to low.

Cover and simmer for 20 minutes until the rice is tender and the liquid absorbed.

Step 6 – Serve

Fluff with a fork, garnish with cilantro if desired, and serve hot.

What to Serve Them With

Serve alongside tacos, enchiladas, or burritos for a complete meal.

Pair with grilled chicken, steak, or fish for a balanced plate.

Enjoy as a base for rice bowls topped with beans and veggies.

Variations / Substitutions

Use vegetable broth for a vegetarian version.

Swap jasmine rice for long-grain white rice if needed.

Add diced bell peppers, peas, or corn for extra texture and color.

Storage & Leftovers

Store cooled rice in an airtight container in the fridge for up to 4 days.

Reheat in the microwave with a splash of water to restore moisture.

Freeze leftovers in a freezer-safe bag for up to 2 months.

FAQs

Can I make this with brown rice?
Yes, but you’ll need to increase the cooking time by about 15 minutes and add extra liquid.

Can I double the recipe?
Absolutely, just use a larger skillet and double the ingredients.

Why is my rice sticky?
It may not have been rinsed well enough or was over-stirred during cooking.

Can I make it spicier?
Yes, add a chopped jalapeño or a pinch of chili powder when sautéing the onions.

Does this taste like restaurant-style Mexican rice?
Yes, it’s very close, especially with the tomato and garlic base.

Can I cook this in a rice cooker?
You can, but you’ll need to toast the rice first on the stovetop for the best flavor.

Final Thoughts

This Mexican rice is fluffy, flavorful, and a versatile side dish you’ll want to make again and again.
It’s quick, easy, and the perfect complement to so many meals.