Fluffy rice that is full of flavor: this Mexican Rice Recipe is a go-to side or base for your favorite Tex-Mex dishes!
At our house, one of our favorite weeknight meals is what we call “taco bowls.” In this case, “taco” just means whatever Tex-Mex type of protein we have on hand (seasoned ground beef or chicken, black beans, or leftover grilled steak), plus shredded cheese, lettuce, sour cream and, of course, pickled jalapeños on top. I used to just use plain, quick-cooking rice as the base. Then one day, I realized I was tired of the plain rice. The base for our bowls definitely needed an upgrade. Mexican rice to the rescue!
What’s considered Mexican rice? Is it the same as Spanish rice? While the two terms are often used interchangeably, they are, in fact, different. Mexican rice is seasoned with cumin and chili powder, while Spanish rice is usually seasoned with saffron. The texture is different as well; Mexican rice is softer and fluffier than Spanish rice. Our family prefers Mexican rice—especially for our beloved taco bowls.
You will love Mexican rice as well. Not only is it a great base for a bowl, but it is also an easy, tasty side dish. Whether you’re enjoying tacos, burritos, or taquitos, this rice pairs with almost anything Tex-Mex. One of the best parts about the recipe is that it uses ingredients you likely already have in your pantry. You get the rich tomato flavor, flavorful seasonings, and a tender texture from simple ingredients and an easy-to-follow method. Skip the boxed mix for your rice and cook up your own from-scratch pot of delicious, zesty Mexican rice!
Do I really need to rinse rice before cooking?
Especially on a busy weeknight, it may seem like a hassle to follow the instruction to rinse the rice in step one, below. Is this really necessary? In short, yes. Mainly because that rinse removes extra starch from the rice. You can feel that extra starch if you hold a handful of unrinsed rice, fresh out of the bag. It’s a thin, powdery coating that forms from the friction of the rice grains bumping up against each other. If left unrinsed, the rice will be more likely to have a gummy, sticky quality. A quick rinse in a fine-mesh sieve helps you get the fluffy, soft texture that holds the tomato sauce and seasonings just right.
How do I store leftovers?
Leftover Mexican rice can be stored in an airtight container and either refrigerated or frozen. In the refrigerator, it will keep for up to 4 days. Reheat in the microwave or in a small saucepan on the stove (add a splash of broth or water if needed). In the freezer, it will keep for up to 3 months. Either thaw overnight in the refrigerator or in the microwave using the defrost setting. Then, reheat using either of the methods above.
Serving suggestions
If you want to try Mexican rice as a base for a bowl, consider making Instant-Pot Taco Meat and using that as your protein. Layer Mexican rice, then the taco meat, and then everyone can top with their favorite toppings. Mexican rice also works well as a side dish. For instance, it rounds out main dishes like Shredded Beef Tacos or your favorite taquitos. It even works well with grilled mains, such as Cilantro-Lime Chicken Thighs. Mexican rice is a versatile, delicious side that you will make again and again.
Mexican Rice Recipe
Ingredients
- 1 1/2 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1/3 cup diced white onion
- 2 cloves garlic minced
- 3/4 cup tomato sauce
- 1/2 teaspoon ground cumin
- 2 pinches chili powder
- 3/4 teaspoon salt plus more, to taste
- 3 cups chicken broth
- Fresh cilantro chopped (for garnish)
Instructions
- Rinse the rice in a fine mesh strainer until the water runs clear. In a large saucepan, heat the vegetable oil over medium heat and add the rice. Toast the rice, stirring constantly, for about 5 minutes until it turns lightly golden.
- Add the diced onion and minced garlic to the pan. Sauté for 2 to 3 minutes until softened. Stir in the tomato sauce, ground cumin, chili powder, salt, and chicken broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pan, and let the rice simmer for about 20-30 minutes or until all the liquid is absorbed. Remove the pan from heat and let the rice rest, covered, for an additional 5 minutes. Fluff with a fork before serving and garnish with cilantro.
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