Bring the flavors of your favorite Mexican restaurant home with this authentic Mexican rice! Made with pantry staples in just 30 minutes, it’s fluffy, savory, and the perfect side dish for tacos, burrito bowls and all your favorite Mexican recipes.
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Easy Mexican Rice for Taco Night and Beyond!
Living in San Diego means we have access to some incredible Mexican food. But with four little ones, dining out often feels like an Olympic sport, so we stay in most nights. And when we’re craving a Mexican-inspired dinner at home, two side dishes are always on the menu: Mexican rice (also called arroz rojo) and refried beans.
Of the two, Mexican rice is my favorite to make from scratch. Today, I’m sharing the simple recipe I’ve been using for years, plus all the tips I’ve picked up along the way. (Spoiler alert: it’s nothing fancy or fussy.) Just fluffy, tomato-infused rice, cooked to tender perfection with a few pantry staples. We’re talking 7 ingredients and about 30 minutes of your time.
All that’s left to do is decide if you’ll pair your Mexican rice with chicken taquitos, sheet pan fajitas, green chile enchiladas, or tuck it inside homemade burritos.
- Long-grain white rice: This is the rice you want for truly authentic Mexican rice. It cooks up light, fluffy and separate, without clumping together. I don’t recommend using jasmine rice here, even though it’s technically long grain; it’s a little too sticky and starchy.
- Oil: Any neutral oil works for toasting the rice, like vegetable, canola, or avocado oil. I’d skip olive oil here—it adds a flavor that’s not typical in traditional Mexican rice.
- Garlic powder + ground cumin: The spices that make this rice taste like it came straight from your favorite Mexican restaurant.
- Onion: I like using a small diced yellow onion for its mild, sweet flavor. White onion works, too, if that’s what you have on hand—it’ll just give a slightly sharper bite.
- Chicken stock: This is the liquid the rice will cook in and adds delicious savory flavor. You can also use chicken broth if that’s what you have on hand. In a pinch, water will work too—just stir in 1 teaspoon of chicken bouillon per cup of water to boost the flavor.
- Tomato sauce: Look for a plain tomato sauce without extra herbs or seasoning.
See the recipe card for full information on ingredients and quantities.
- Heat the oil in a medium saucepan over medium heat.
- Toast the rice. Once the oil is hot, add the rice, garlic powder, cumin, onion and a good pinch of salt. Stir often and cook for about 5 minutes, until the rice smells nutty and is lightly golden.
- Add the liquid. Stir in the tomato sauce and chicken stock. Bring everything to a boil, then give it one more stir.
- Cover and simmer. Lower the heat to a simmer and cover the pan with a tight-fitting lid. Let the rice cook undisturbed for 13 to 15 minutes. No peeking! Keeping that lid on traps the steam and cooks the rice evenly.
- Fluff and serve. Once the rice is tender and the liquid is absorbed, take it off the heat, then fluff it gently with a fork.
- Toast the rice first. I know it’s tempting to skip this step, but toasting the rice in hot oil is what gives Mexican rice that signature nutty flavor and fluffy texture. It only takes a few minutes, but it builds so much flavor into the final dish.
- Customize with veggies. I kept this recipe simple with just diced onion, but feel free to add small diced carrots or peas if you like. Stir them in during the last 5 minutes of cooking so they stay tender but still a little firm.
- Want to use brown rice? You can! Just add an extra ½ cup of broth or stock and plan for a longer simmer—around 35–40 minutes. I recommend peeking once or twice toward the end to make sure you don’t run out of liquid. If the liquid looks mostly absorbed but the rice isn’t tender yet, add a splash more broth or water (about ¼ cup at a time), cover and keep simmering until the rice is perfectly tender.
- Use a tight-fitting lid. Steam is your best friend when cooking rice. A tight lid traps it inside, helping the rice cook evenly without drying out.
- Try the towel trick for extra fluffy rice. For even better texture, I love using the towel trick! Before covering your pot, wrap the lid with a clean kitchen towel and tie it securely so the towel edges don’t hang down near the burner. The towel still lets the rice steam properly but absorbs just enough excess moisture to prevent soggy or mushy rice. The result? Light, fluffy, perfectly separated grains every time.
Need extra help with rice basics? I’m putting together a full guide with all my best troubleshooting tips for perfectly cooked rice — stay tuned! (I’ll link it here once it’s live!)
Storage Instructions
Let any leftover rice cool completely, then store it in an airtight container in the fridge for up to 4 days.
Reheat gently in the microwave with a splash of water or chicken broth to bring it back to life.
You can also freeze Mexican rice! Just portion it into freezer bags or containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.
Serving Suggestions
My crew loves Mexican food, and this rice is the perfect side dish for just about any Mexican-inspired meal. Here are a few of our favorite ways to serve it:
- Tuck it into a warm flour tortilla with refried beans, shredded rotisserie chicken, lettuce, cheese and salsa verde for a flavor-packed burrito.
- Top it with Instant Pot carnitas, plus a scoop of sour cream and guacamole, for a hearty rice bowl.
- Serve it alongside taco zucchini boats, taco salad cups or rotisserie chicken enchiladas for a satisfying family-friendly dinner.
Looking for more inspiration? Don’t miss my favorite Mexican recipes for easy appetizers, desserts and more!
Mexican Rice vs. Spanish Rice
Quick rice fun fact before you dig in: You’ll often hear the terms used interchangeably, but they’re not exactly the same. Both Mexican rice and Spanish rice are cooked with aromatics like onion and garlic and typically have a tomato base. But Mexican rice is usually softer and more tender, seasoned with cumin or chili powder, while Spanish rice is firmer and often flavored with saffron for a golden color and slightly different taste.
Ingredients
- 3 Tablespoons vegetable oil
- 1 1/2 cups uncooked long-grain rice
- 1 1/2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1/2 cup small diced yellow onion
- 3 cups chicken stock
- 1/2 cup tomato sauce
Instructions
- Add the oil to a medium saucepan set over medium heat. Once the oil is hot, add the rice, garlic powder, cumin, onions and ½ teaspoon kosher salt. Cook, stirring, until the onions are translucent and the rice is toasted lightly, about 5 minutes.
- Stir in the tomato sauce and chicken stock. Bring the mixture to a boil, stir it once, then reduce it to a simmer and cover the saucepan with a well-fitting lid.
- Cook until the rice is tender, 13 to 15 minutes. Fluff with a fork then serve.
Kelly’s Notes
- For brown rice: Add an extra ½ cup of broth or stock and plan for a longer simmer—around 35–40 minutes. I recommend peeking once or twice toward the end to make sure you don’t run out of liquid. If the liquid looks mostly absorbed but the rice isn’t tender yet, add a splash more broth or water (about ¼ cup at a time), cover and keep simmering until the rice is perfectly tender.
- I kept this recipe simple with just diced onion, but feel free to add small diced carrots or peas if you like. Stir them in during the last 5 minutes of cooking so they stay tender but still a little firm.
- To store: Let any leftover rice cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave with a splash of water or chicken broth to bring it back to life.
- To freeze: Portion it into freezer bags or containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.
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