Mexican Rice
This restaurant-style Mexican rice is a classic combination of tomatoes, garlic, cumin, and onions.
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Mexican rice is a cornerstone of Tex-Mex and Mexican home cooking—warm, savory, lightly smoky, and full of comforting tomato flavor. This version brings restaurant-style texture to your own kitchen: fluffy grains, gently toasted for depth, then simmered in a smooth tomato-onion-garlic blend that infuses every bite with color and richness. It’s the kind of side dish that immediately makes a meal feel more complete.
Serve it alongside tacos, enchiladas, fajitas, grilled meats, or anything with Mexican or Tex-Mex flair. It’s affordable, easy to customize, and made with pantry staples you likely already have. Once you know the technique—especially toasting the rice and blending the aromatics—you’ll find it becomes your go-to recipe for any night you want a comforting, flavorful side.
What You’ll Like About This Recipe
Restaurant-style flavor. Toasting the rice and simmering it in a blended tomato mixture gives it the same warm color and deep flavor you love from Mexican restaurants.
Fluffy, separate grains. Browning the rice in oil before cooking helps the grains stay distinct and prevents clumping, resulting in a light, fluffy texture.
Balanced seasoning. Cumin, salt, pepper, and fresh garlic give the rice layers of subtle flavor without overpowering the dish you’re serving it with.
Customizable heat level. You control the spice—use green bell pepper for mild flavor or a jalapeño for gentle heat that blends beautifully with the tomato base.
Works with pantry staples. Everything in this recipe comes from everyday ingredients, making it an easy and reliable side dish any night of the week.
Ingredient Notes
- Vegetable oil (or bacon drippings) – Provides the fat needed to toast the rice. Bacon drippings add a subtle smoky richness.
- Long-grain rice – Stays fluffy and separate when cooked, ideal for Mexican-style rice.
- Canned diced tomatoes – Blended with onion and garlic to create a flavorful cooking liquid.
- Chopped onion and garlic – Add aromatic depth when processed with the tomatoes.
- Ground cumin – Gives the rice its classic warm, earthy undertone.
- Salt and black pepper – Essential seasonings that balance the tomato and spice.
- Bell pepper or jalapeño – Adds flavor and mild or moderate heat. Diced finely so it blends into the rice.
- Fresh cilantro – A bright garnish that complements the warm spices and tomato base.
How to Make It
- Begin by heating the oil in a skillet and adding the raw rice. Toast the grains, stirring frequently, until they turn golden and develop a nutty aroma. This step prevents mushiness and creates restaurant-style texture.
- Blend the tomatoes, onion, and garlic together until mostly smooth. This mixture becomes the base of your cooking liquid and helps coat each grain of rice with flavor.
- Pour the tomato mixture and stock into the skillet with the toasted rice. Stir in the cumin, salt, and pepper, adjusting seasoning if your stock is already salted.
- Add the bell pepper or jalapeño, then bring the mixture to a gentle simmer. Once it begins bubbling, reduce the heat, cover, and let it cook undisturbed until the rice absorbs the liquid.
- When the rice is tender and fluffy, turn off the heat and let it rest for a few minutes before fluffing with a fork. Garnish with fresh cilantro and serve warm.
Tips
- Toast the rice thoroughly; deeper color means deeper flavor and fluffier texture.
- Do not lift the lid while the rice cooks—steam is key to even cooking.
- If the rice looks dry before it’s done, add a splash of warm stock and continue cooking covered.
- For a richer version, replace part of the stock with tomato sauce.
- Rinse the rice only if you prefer a very light, dry texture; unrinsed rice gives a slightly fuller body and more restaurant-style feel.
Recipe Variations
- Add tomato sauce instead of canned tomatoes. This creates a smoother, more uniform color and a slightly deeper tomato flavor.
- Make it spicy. Add serrano peppers, extra jalapeño, or a pinch of chili powder to elevate the heat level.
- Use vegetable stock. Creates a vegetarian version without sacrificing flavor or color.
- Add peas and carrots. Fold in thawed peas and finely diced carrots during the last few minutes of cooking for a classic restaurant-style variation.
- Make it smoky. Use part bacon drippings or add a pinch of smoked paprika to deepen the flavor.
Serving Suggestions
- Serve alongside tacos, enchiladas, fajitas, or burrito bowls for a full Tex-Mex spread.
- Add grilled chicken, shrimp, or steak on top to turn it into a hearty meal.
- Pair with refried beans or charro beans to create a classic combination plate.
- Choose fresh lime wedges or extra cilantro to brighten the dish just before serving.
How to Store
Refrigerate: Cool the rice completely, then store it in an airtight container for 3 to 4 days. Keep it chilled promptly to maintain safe temperatures.
Freeze: Pack the cooled rice into freezer-safe bags or containers, removing excess air. Freeze for up to 3 months and label with the date.
Reheat: Sprinkle a tablespoon or two of water over the rice and reheat it covered in the microwave or on the stovetop, stirring halfway to restore moisture and fluffiness.
Frequently Asked Questions
Mexican Rice
Ingredients
- 2 1/2 tablespoons vegetable oil, or part oil and part bacon drippings
- 1 cup long-grain rice
- 1 14.5-ounce can tomatoes, diced
- 1 small onion, coarsely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 green bell pepper , finely chopped, or mild or hot chile
- chopped fresh cilantro, for garnish
Instructions
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the rice and continue cooking, stirring frequently, for 4 to 6 minutes, or until golden brown.
- Meanwhile, combine the tomatoes, onion, and garlic in a food processor or blender. Process until somewhat smooth. Pour the tomato mixture into the rice along with the chicken stock. Add the cumin, salt, and ground black pepper. If the chicken stock was not unsalted, taste before adding salt. Add the diced bell pepper or chile. Bring to a simmer. Reduce the heat to low and cover the pan. Cook for about 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Fluff and serve with chopped fresh cilantro.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
