This Mexican Rice Recipe is the ultimate flavorful side dish, made with long-grain rice, tomato sauce, garlic, and veggies. Fluffy, vibrant, and perfect for tacos, burritos, or a spoonful straight from the pot.
You know that one dish that instantly transports you back to your childhood? For me, it’s Mexican rice. Every family barbecue, birthday, or just a random Sunday dinner featured this golden, flavorful rice, sitting right next to a tray of tacos and a massive bowl of guacamole.
I still remember standing in my grandma’s kitchen, watching her stir the rice like it was some kind of ancient ritual. “The trick is in the toast,” she’d say, brow furrowed in concentration. And she was right. If you don’t toast the rice until it’s that perfect shade of golden brown, it’s just… rice. But get it right? And suddenly, it’s a dish all on its own—savory, fluffy, and packed with flavor.
The first time I tried making it on my own, I was way too impatient. Didn’t toast the rice enough, threw everything in too fast, and ended up with a gummy mess. But after a couple of tries (and a pan that definitely got a little scorched), I nailed it. And now? It’s my secret weapon whenever I want a side dish that makes people go, “Whoa, this is homemade?”
Why You’ll Love This Mexican Rice Recipe?
- Toasted rice = flavor bomb. It’s not just about cooking the rice, it’s about toasting it for that nutty depth.
- Fluffy, never mushy. No sticky, soggy grains here—each bite is perfectly separated.
- Full of bold flavors. Garlic, onion, tomato—basically the holy trinity of flavor.
- Customizable. Like it spicy? Toss in some serrano peppers. Want it mellow? Skip ‘em.
- Ready in 35 minutes. Weeknight dinners just got a whole lot better.
Ingredient Notes:
The Base:
- 1 ½ cups long-grain white rice – Go for long-grain. It’s the key to that fluffy texture.
- ¼ cup vegetable or canola oil – Helps toast the rice and adds richness.
- 1 tsp garlic, minced – I mean, is it even cooking if there’s no garlic?
- ¼ medium onion, finely diced – Adds that classic savory undertone.
- ¼ cup tomato sauce (or 2 pureed tomatoes) – Gives the rice its iconic red hue and tang.
- 2 tsp tomato bouillon (granulated or cubes) – The ultimate flavor booster.
- ¼ tsp salt – Just enough to round everything out.
The Veggies:
- 1 carrot, diced – Adds color, sweetness, and texture.
- ½ cup peas (frozen or fresh) – A pop of green and a touch of sweetness.
Optional Kick:
- 1-3 whole serrano peppers – Drop them in whole for mild flavor, or slice them up if you want heat.
The Liquid:
- 3 cups water – Simple, but crucial for cooking the rice just right.
How To Make Mexican Rice?
Step 1. The Rinse That Makes All the Difference
Grab your rice and rinse it under cold water until the water runs clear. Why? It removes excess starch, which means you’ll get fluffy, separate grains instead of a gloopy mess. Trust me—it’s worth the extra minute.
Step 2. Toasting Is Everything
Heat your oil in a large saucepan over high heat. Once it’s hot, toss in the rinsed rice. Stir constantly for about 10 minutes, or until the rice turns a golden-brown color. This is where all the flavor magic starts happening.
Pro tip: Don’t walk away during this step. The difference between “perfectly toasted” and “oops, it’s burnt” happens fast.
Step 3. Let’s Get Saucy
Add in the garlic and onion, stirring for another minute until everything smells like pure heaven. Then, stir in the tomato sauce and mix it all up until the rice is coated.
Step 4. Time for Veggies & Bouillon
Toss in the tomato bouillon, salt, carrots, and peas. Pour in the water, and if you’re using serrano peppers, now’s the time to throw them in.
Want To Save This Recipe?
Step 5. Simmer & Chill (Not Literally)
Bring the whole thing to a boil. Once it’s bubbling, reduce the heat to low, cover it up, and let it simmer for about 20 minutes. Don’t peek! Let the steam work its magic.
Step 6. The Big Fluff
Once all the water’s absorbed, turn off the heat and let the rice sit—covered—for about 5 minutes. Then, grab a fork and fluff it up. You’ll see perfectly cooked, fluffy rice that smells ridiculously good.
Storage Options:
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in zip-top bags or containers for up to 3 months.
- Reheat: Microwave it with a splash of water to bring back that fluffy texture, or reheat it on the stove.
Variations and Substitutions:
- Want it spicier? Slice up those serrano peppers or swap for jalapeños.
- More veggies? Add corn, bell peppers, or even zucchini.
- No tomato bouillon? Sub in chicken broth or veggie broth.
- Brown rice version: Use long-grain brown rice—just add 10-15 more minutes of cook time.
- Go vegan: It already is—just double-check your bouillon is plant-based.
What to Serve with Mexican Rice?
- Tacos: Because duh.
- Grilled chicken or steak: Something hearty and protein-packed.
- Beans—any kind: Refried, black, charro—you name it.
- Guacamole & sour cream: Adds creaminess and coolness.
- A squeeze of lime & cilantro: For that fresh, zesty finish.
Frequently Asked Questions:
Why did my rice turn out mushy?
Too much water or over-stirring. Stick to the measurements and avoid the temptation to lift the lid while it’s cooking.
Can I make this in advance?
Absolutely. Mexican rice reheats beautifully. Just add a splash of water when reheating to revive the texture.
Do I have to use tomato bouillon?
Nope! But it adds a ton of flavor. If you skip it, use broth instead of water and adjust the seasoning.
The Side Dish That Deserves Main Dish Status
This Mexican Rice Recipe is one of those back-pocket recipes you’ll find yourself making again and again. It’s easy, it’s comforting, and it somehow manages to make every meal feel a little more special.
So the next time you’re whipping up tacos, enchiladas, or just need a hearty side dish that steals the spotlight, you know what to do.
And hey—if you try it, let me know! Did you spice it up? Make it your own? Or maybe just eat it straight from the pot? (No judgment—been there.)
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Rice Recipe
Ingredients
- 1 1/2 c long-grain white rice
- 1/4 c oil vegetable or canola oil
- 1 tsp garlic minced
- 1/4 medium onion finely diced
- 1/4 c tomato sauce or 2 pureed tomatoes
- 2 tsp tomato bouillon granulated or cubes
- 1/4 tsp salt
- 1 carrot diced
- 1/2 c peas frozen or fresh
- 3 c water
- 1-3 whole serrano peppers optional
Instructions
- Start by rinsing the rice in a mesh strainer until the water becomes clear. Set it aside.
- In a saucepan heat the oil over high heat. Once it's hot add the rice. Mix it well. Cook over medium heat stirring frequently until the rice takes on a golden brown color (about 10 minutes).
- Next incorporate the tomato sauce, garlic and diced onion into the pan. Stir, in the tomato bouillon, salt, carrots, peas and water. If you desire a touch of spice you can add serrano peppers for flavor without heat.
- Bring this mixture to a boil. Then cover it with a lid. Reduce the heat to low and allow it to simmer for 20 minutes or until all of the water is absorbed.
- Remove the saucepan from the heat. Let it rest for 5 minutes. Then use a fork to fluff up the rice before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
