Pin
This Mexican-style rice brings all the best flavors right to your kitchen. It goes great with tacos, burritos, or on its own. The pan is full of punchy tomatoes and roasted garlic. You'll be surprised how easy it turns out, and the rice always ends up loose and fluffy.
I'll never forget giving this a whirl one rainy Saturday. The pot was almost wiped clean after the first taste, and the family wanted seconds right away.
Ingredients
- Lime wedges: squeeze over the top for a hit of citrus use unwaxed limes if you can
- Fresh cilantro: toss in right before serving for that fresh and colorful finish
- Kosher salt: makes the flavors pop, aim for a coarse grind
- Cumin: brings warmth and amps up the classic taste grind fresh seeds for more punch
- Smoked paprika: hits with a real smoky depth Spanish types work great
- Chili powder: gives a gentle heat and earthy feel for better aroma, grind your own
- Tomato sauce: makes it bright and tangy stick to a thick sauce without extra sugar
- Canned roasted tomatoes: throws in a subtle smokiness go with brands that skip artificial stuff
- Chicken broth: keeps it moist with a savory base low-sodium is best
- Fresh garlic cloves: really amps up flavor always go for fresh not dried garlic
- Long grain rice: like jasmine or basmati, makes it all light and loose pick glossy, dry grains
- White onion: sweetens things up and adds depth choose ones that are nice and firm
- Olive oil: brings a fruity hint and golden bits to the rice stick with extra virgin oil
Step-by-step guide
- Finish and top off:
- Sprinkle chopped cilantro through the rice. Top it off with lime wedges if you're into that, then dig in while it's hot.
- Fluff and taste:
- Once it’s done, take off the lid. Go in with a fork to fluff things up—add a bit more salt if you need it.
- Let it cook:
- Bring everything to a solid boil just once. Pop the lid on, turn the heat down real low, and let it barely bubble for around twenty minutes. Don’t peek! Leave that lid alone so the rice stays steamy.
- Mix in broth and spices:
- Stir in chicken broth, tomato sauce, roasted tomatoes, and your seasonings. Just mix enough for everything to come together.
- Add garlic:
- Stir the chopped garlic into your rice and fry it for about half a minute. Let it smell good, but don’t let it brown.
- Toast the rice:
- Add uncooked rice to the onions in your skillet and keep it moving for three to four minutes. When the grains go gold, you're good—this locks in flavor and keeps things fluffy.
- Get onions sizzling:
- Drop onions into hot olive oil and cook them on medium or a little higher for a minute or so. You want them soft and smelling great, just starting to turn golden.
Pin
Good to know
Packed with fiber and super filling
Keeps things mild or spicy—make it your own
Awesome for meal prep and reheats really well
I honestly can’t get enough fresh cilantro in this. The bright taste always reminds me of weekends with my family, everyone around the table, all of us helping ourselves to big scoops. And don’t forget the extra lime juice—it takes it up a notch.
Storage tips
This Mexican-style rice hangs on in the fridge, sealed up tight, for up to three days. Reheat it easy, either in the microwave or warmed up gently with a splash of broth on the stovetop. You can freeze it in small batches too, then reheat straight from frozen. Texture and flavor hold up just fine!
Pin
Ingredient swaps
Swap in veggie broth to make it totally plant-based and use crushed tomatoes if you’re out of sauce. Flat-leaf parsley works great if cilantro’s not your thing.
Serving ideas
This Mexican-style rice is awesome with anything grilled, fits right in beside chili, or stuffed in wraps for a total lunch win. I always set it out with lime wedges and more cilantro for people to tweak it their way.
Where it's from
This is a classic side in tons of Mexican households and is all about sharing good times at the table. Toasting the rice first and using bold flavors makes this one stand out—it really tastes like something special you'd order out.
Common Recipe Questions
- → How does Mexican rice get its classic flavor?
You get that punch from first browning up the onions, garlic, and rice, then letting everything soak in the taste from cumin, paprika, chili powder, and tomato.
- → What's the best type of rice to use?
Go for long grain rice like jasmine or basmati if you want it to stay fluffy and soak up all those flavors.
- → How do I make the rice fluffy and not sticky?
It really helps to toast the rice quickly first and, after adding liquid, let it cook gently with the lid on. Don't stir while it's cooking.
- → What sides go well with Mexican rice?
Try it with cooked beans, roasted meats, veggies, or even a crisp lime salad for something fresh.
- → Can I make this dish vegetarian?
Sure, just swap in veggie stock for the chicken broth and cook like usual.
- → What's the best way to store Mexican rice?
Seal it tight in the fridge and it'll stay good for two to three days. It reheats like a charm.