Mexican Rice Recipe
Add Preferred SourceThis Mexican Rice recipe is fluffy, full of flavor, and made with simple ingredients like tomatoes, garlic, and chicken broth. It’s the perfect side dish for tacos, burritos, or any of your favorite Mexican meals. Make a big batch and enjoy it throughout the week in burrito bowls, with tacos, or with grilled chicken and veggies.
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For me, this Mexican rice is a go-to comfort dish. It’s rich without being heavy, and the tomato and garlic base adds just the right amount of warmth. It only takes about 30 minutes, so it’s easy to toss together right before dinner—no need to plan hours ahead. It’s simple, satisfying, and always a hit at my table.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below. I like using this cutting board with non-slip edges when I’m prepping the veggies—it stays put while I chop and is easy to rinse clean when I’m done.
How to Make Mexican Rice
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I keep this recipe simple and flavorful with just a few key steps. Here’s how to make fluffy, tasty arroz rojo at home—no fancy tools needed.
Blend the sauce
In a blender, combine the Roma tomatoes, red bell pepper, onion, garlic, ground cumin, and kosher salt.
Blend until smooth. I’m in love with my blender. It’s an investment, but it makes light work for just about everything, and I couldn’t function without it in the kitchen now.
Toast the rice
Add the long-grain white rice to a large skillet (I always use this one) or saucepan over medium-high heat. Stir it around for 2–3 minutes until it turns lightly golden and smells a little nutty. This step gives the grains that signature texture.
Add the liquid
Pour the blended tomato sauce into the pan with the toasted rice. Add chicken broth and give it a gentle stir. Make sure everything is evenly mixed so the grains cook properly.
Boil, then simmer
Bring everything to a boil, then lower the heat to a gentle simmer. Cover the pan with a tight-fitting lid and let it cook undisturbed for about 20–25 minutes. Don’t lift the lid!
Let it rest and fluff
Once the rice is tender and the liquid is gone, turn off the heat. Let it sit, covered, for 5 more minutes. Then fluff it gently with a fork to separate the grains.
Garnish and serve
Top with fresh chopped cilantro and serve warm. It’s great on its own or paired with your favorite Mexican recipes.
Ingredients
- 2 cups long grain rice
- 3 large Roma tomatoes chopped
- ¼ cup onion chopped
- 1 garlic clove minced
- ¼ cup red bell pepper
- ½ teaspoon ground cumin
- 3 cups chicken broth
- 1 teaspoon salt to taste
- Fresh Cilantro for garnish
Video
Instructions
- In a blender, combine the chopped tomatoes, red bell pepper, onion, garlic, cumin, and salt. Blend until smooth and well combined. Set aside.3 large Roma tomatoes, ¼ cup onion, 1 garlic clove, ¼ cup red bell pepper, ½ teaspoon ground cumin, 1 teaspoon salt
- In a large skillet or saucepan over medium-high heat, add the rice and toast it, stirring frequently, until it turns lightly golden and smells nutty—about 2–3 minutes.2 cups long grain rice
- Pour the blended tomato mixture and chicken broth into the pan with the toasted rice. Stir gently to combine. Taste and adjust salt if needed.3 cups chicken broth
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan tightly, and let it cook undisturbed for 20–25 minutes or until the rice is tender and the liquid is fully absorbed.
- Turn off the heat and let the rice sit covered for 5 minutes. Then fluff gently with a fork. Garnish with freshly chopped cilantro before serving.Fresh Cilantro
Notes
- Rice type: Use long-grain white rice for the fluffiest texture—shorter grains tend to get sticky.Brown rice can work too, but may need to cook longer with extra broth.
- Watch the liquid: If your tomato mixture is extra juicy, reduce the broth slightly to avoid mushy rice.
- Rest time: Let it sit after cooking. That extra 5 minutes helps everything settle and makes fluffing easier.
- Add-ins: Want extra color? Add black beans, peas, corn, or carrots just before simmering.
- Spice it up: For a spicier version, toss in a pinch of chili powder or a spoonful of salsa.
- Flavor boost: Tomato bouillon or chicken bouillon can boost the savory flavor if you don’t have broth.
- Tomatoes: You can use canned tomatoes instead of fresh—just drain them first.
- Meal prep: Make a double batch and freeze half for later—this rice reheats well!
Storage and Reheating Instructions
- Fridge: Let it cool completely, then transfer it to an airtight container. It’ll stay fresh in the fridge for up to 4 days.
- Freezer: You can also store it in a freezer-safe container in the freezer for up to 2 months.
- Reheat: To reheat, just microwave it with a splash of water or warm it on the stove over low heat until hot and fluffy again.
Nutrition
Recipe Notes and Tips
I keep a few tricks up my sleeve to make sure this Mexican red rice turns out just right every time:
- Rice type: Use long-grain white rice for the fluffiest texture—shorter grains tend to get sticky.Brown rice can work too, but may need to cook longer with extra broth.
- Watch the liquid: If your tomato mixture is extra juicy, reduce the broth slightly to avoid mushy rice.
- Rest time: Let it sit after cooking. That extra 5 minutes helps everything settle and makes fluffing easier.
- Add-ins: Want extra color? Add black beans, peas, corn, or carrots just before simmering.
- Spice it up: For a spicier version, toss in a pinch of chili powder or a spoonful of salsa.
- Flavor boost: Tomato bouillon or chicken bouillon can boost the savory flavor if you don’t have broth.
- Tomatoes: You can use canned tomatoes instead of fresh—just drain them first.
- Meal prep: Make a double batch and freeze half for later—this rice reheats well!
How to Store Leftover Mexican Rice
Leftover Mexican rice keeps well and is perfect for quick meals later in the week. Let it cool completely, then transfer it to an airtight container.
It’ll stay fresh in the fridge for up to 4 days or in the freezer for up to 2 months. I pop it in these food storage containers, they stack perfectly, and you can see what’s in them, which is helpful when you are wading through your freezer!
To reheat, just microwave it with a splash of water or warm it on the stove over low heat until hot and fluffy again.
Our Top 3 Money Saving Tips for This Recipe
Want to make this Mexican rice recipe even more budget-friendly? Here are my favorite ways to stretch ingredients, cut waste, and save a little extra:
- Buy rice in bulk: Long-grain rice is much cheaper when bought in larger bags, and it lasts for a long time!
- Use canned tomatoes: A can of whole or diced tomatoes works great and is often cheaper than fresh.
- Use bouillon instead of broth: Bouillon cubes or powder are less expensive and last longer.
What to Serve With Mexican Rice
Mexican rice goes with just about anything. Spoon it into burrito bowls, serve it with chicken fajitas, chicken quesadillas, or pair it with refried beans and guacamole for a filling, veggie plate.
It’s also great with carne asada, shrimp tacos, or tucked next to beef enchiladas. Add some homemade tortilla chips, salsa, Mexican street corn dip, and sour cream, and you’ve got a full-on fiesta.
More Mexican Recipes You Will Love
If you’re into cozy, flavor-packed meals like this Mexican dish, here are a few more recipes I always come back to:
Forgot about Mexican rice. Perfect and useful recipe for my abundance of homegrown tomatoes. Husband loved it !
It’s always great to use up tomatoes and an added bonus that your husband loved it 🙂