Mexican Rice

My restaurant-style Mexican Rice is the perfect side dish to add color and Tex-Mex flavor to your table. This easy recipe is a favorite for all those busy weeknights and with its mild heat it’s perfect for family dinners, combining simple pantry staples with a blend of spices.

If you’re in the mood for more flavorful Mid-Western side dishes, check out my BBQ Green Beans, my Classic Potato Salad, or my Steakhouse Wedge Salad

Living in Texas, we cook a lot of Tex-Mex dishes, but I rarely make Mexican Rice from scratch.  It wasn’t until recently that I found a really delicious, and fairly easy, method for this great side dish. 

There are two important steps you cannot skip:  first, you need to rinse the rice well before cooking it.  This will help prevent gummy and sticky rice later.  Second, toast the rice before boiling in liquid.  Again, this will help ensure a great texture in the finished rice. Tomato bouillon is usually available in most grocery stores in the soup aisle (same as chicken or beef bouillon).  If you can’t find it, substitute it with tomato paste. You can substitute beef broth or vegetable broth to adjust to your tastes.

Why you’ll love this recipe

• Quick & Easy: Ready in just 40 minutes, making it the perfect side dish for busy weeknights.
• Restaurant-Style: Toasted rice, tomato broth, and a mix of cumin and garlic deliver that special Tex-Mex flavor.
• Versatile: Goes so well with a variety of mains, from tacos to grilled chicken. Plus it’s great for meal-prep.

Ingredients Needed

• Rice: White rice works well, though brown rice can be used for a nuttier flavor (adjust water/broth accordingly).
• Vegetable Oil: Helps toast the rice.
• Cumin: Adds warm, earthy spice; feel free to increase the amount slightly if you like it extra aromatic but be careful. Cumins is a powerful spice.
• Onion Powder: Provides umami. You could add some freeze-fried onion flakes instead.
• Granulated Garlic: Infuses the rice with garlic goodness without having to mince garlic. Garlic powder would work just as well.
• Tomato Bouillon Powder: Boosts the tomato flavor and adds a savory note. If you cannot find this, add some tomato paste and add an extra bit of extra salt.
• Diced Canned Tomatoes with Green Chilies: Add some mild heat. You can substitute with plain diced tomatoes if you prefer less heat. Or use diced tomatoes and add some chili powder.
• Chicken Broth: Infuses the rice with flavor while cooking. Vegetable or beef broth are great alternatives.

How To Make Mexican Rice

This Mexican Rice recipe is as simple as it is delicious. For the full printable recipe, check out the recipe card at the end of this post.

1. Place rice in a large mesh strainer and rinse with cold water until water runs clear. Drain well.
2. Heat vegetable oil in a large skillet over medium heat. Add rinsed rice and cook, stirring frequently, until rice begins to be lightly toasted – grains just starting to turn a golden color.
3. Add spices and bouillon, stir, and toast for another 2 minutes.
4. Add tomatoes, chicken broth, and water and stir to combine. Bring mixture to a heavy simmer, cover and reduce heat to low. Cook, covered, for 20 minutes or until rice is tender.
5. Remove from heat and fluff rice with a fork.

Helpful Tips

• Rinse Thoroughly: It’s tempting to skip this step but please don’t! Rinsing the rice removes excess starch for fluffier grains.
• Don’t Rush the Toasting: Take your time while toasting and don’t be tempted to turn up the heat too much. Allow the rice to toast just until golden.
• Taste and Adjust: Feel free to adjust spices to suit your taste adding more cumin or garlic or, if you love spicy food, some chili powder.

Storage Information

• Refrigerator: Store any leftovers in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave.
• Freezer: While not ideal for preserving texture, you can freeze portions in airtight containers for up to 1 month. Thaw in the refrigerator overnight.
• Make Ahead: This rice can be prepared a day in advance and stored in the fridge. Simply reheat gently before serving.

Serving Suggestions

• Serve this alongside your favorite protein or Mexican dishes such as tacos, enchiladas, or fajitas.
• Top with chopped fresh cilantro and some lime wedges for a pretty presentation.

Variations

• Vegetarian Option: Substitute chicken broth with vegetable broth for a meat-free version.
• Extra Veggies: Stir in sautéed bell peppers, frozen peas or corn kernels for added color and texture.
• Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper if you like it extra hot.

Frequently Asked Questions

More Tex Mex Recipes to Try

• Southwest Stew
• Tex-Mex Meatloaf
• Midwest Meets Texas Chili

Mexican Rice

Recipe by Pennie Saadallah

Servings

12

servings

Prep time

5

minutes

Cooking time

35

minutes

Calories

120

kcal

Total time

40

minutes

My restaurant-style Mexican Rice is the perfect side dish to add color and Tex-Mex flavor to your table.

Cook Mode

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Ingredients

• 3 cups rice

• 1/4 cup vegetable oil

• 1 tsp cumin

• 1 tsp onion powder

• 1 tsp granulated garlic

• 3 tbsp tomato bouillon powder

• 10 ounces diced canned tomatoes with green chilies

• 4 cups chicken broth

• 1 cup water

Directions

• Place rice in a large mesh strainer and rinse with cold water until water runs clear. Drain well.
• Heat vegetable oil in a large skillet over medium heat. Add rinsed rice and cook, stirring frequently, until rice begins to be lightly toasted - grains just starting to turn a golden color.
• Add spices and bouillon, stir, and toast for another 2 minutes.
• Add tomatoes, chicken broth and water and stir to combine. Bring mixture to a heavy simmer, cover and reduce heat to low. Cook, covered, for 20 minutes or until rice is tender.
• Remove from heat and fluff rice with a fork.

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