Andy’s Homemade Mexican Rice Recipe

There’s something undeniably comforting about a warm, fragrant bowl of homemade Mexican rice. The way the fluffy grains soak up the rich, tomato-infused broth, combined with just the right blend of spices, makes it a perfect side dish for any meal.

I first learned to make this recipe from a family friend who grew up in Mexico. She swore by a few simple tricks that transformed plain rice into something truly special. Now, it’s a staple in my kitchen, whether I’m serving it alongside tacos, enchiladas, or grilled chicken.

Why You'll Love This Andy’s Homemade Mexican Rice

Get ready to make the best Mexican rice you’ve ever had! This recipe is simple, flavorful, and comes together in just one pan.

First, it’s incredibly easy to make. You don’t need any fancy ingredients—just pantry staples like rice, tomatoes, and spices. With a little patience, you’ll have a restaurant-quality dish right at home.

The flavor is absolutely unbeatable. Unlike bland, mushy rice, this version has depth, thanks to a perfect balance of sautéed aromatics, toasted rice, and a slow simmer in seasoned broth.

It’s also budget-friendly. A big batch costs just a few dollars to make, making it the ideal side dish for feeding a crowd without breaking the bank.

Finally, it pairs beautifully with so many dishes. Whether you’re serving carne asada, burritos, or just a simple bean-and-cheese dinner, this rice is the perfect complement.

Ingredients Notes

The key to authentic Mexican rice is using the right ingredients and techniques. Each one plays a role in building layers of flavor.

Long-grain white rice is the best choice for this dish. It cooks up light and fluffy, with each grain staying separate. Avoid short-grain varieties, which can turn sticky and clumpy.

Tomato sauce or fresh tomatoes provide the signature color and deep, savory flavor. If you’re using fresh tomatoes, blending them with a bit of broth helps create a smooth consistency.

Garlic and onion are essential for building the base of the dish. Sautéing them in oil before adding the rice enhances their natural sweetness and aroma.

Chicken or vegetable broth replaces plain water to infuse the rice with extra richness. If you want a vegetarian version, a well-seasoned vegetable broth works just as well.

A heavy-bottomed skillet or saucepan with a lid is recommended for even cooking. This helps prevent the rice from burning while ensuring all the liquid absorbs properly.

How To Make This Andy’s Homemade Mexican Rice

Making this Mexican rice from scratch is easy, but the right technique makes all the difference. Let’s break it down step by step.

Start by heating a bit of oil in a large skillet over medium heat. Add the uncooked rice and stir constantly for a few minutes. Toasting the rice is a crucial step—it gives the final dish a slightly nutty flavor and helps prevent it from getting mushy. When the grains start turning golden brown, you’ll know it’s ready.

Next, add the diced onions and minced garlic. Stir for another minute until they become fragrant. Be careful not to burn the garlic, as it can turn bitter if cooked too long.

Now it’s time to pour in the tomato sauce or blended fresh tomatoes. Stir well so the rice is evenly coated in the rich, red sauce. Then, add your broth, a pinch of salt, and a bit of cumin for extra warmth and depth. Give everything a good stir, then bring the mixture to a gentle simmer.

Cover the pan with a tight-fitting lid and reduce the heat to low. Let the rice cook undisturbed for about 18-20 minutes. Resist the urge to lift the lid—letting the steam escape can result in unevenly cooked grains.

Once the time is up, turn off the heat and let the rice sit, still covered, for another 5 minutes. This final resting period allows the steam to finish cooking the rice. Then, fluff it gently with a fork to separate the grains.

Your homemade Mexican rice is now ready to serve! Expect a fluffy, flavorful side dish with just the right balance of seasoning and color.

Storage Options

If you have leftovers, Mexican rice stores beautifully for later meals. Simply transfer it to an airtight container and refrigerate it for up to 4 days.

For longer storage, freeze the rice in portioned containers or resealable bags. It will stay fresh for up to 3 months. When reheating, add a splash of broth or water to bring back its fluffy texture.

To warm it up, microwave it in 30-second bursts, stirring in between, or reheat it on the stovetop over low heat, adding a little extra liquid as needed.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. You can easily tweak it to suit your preferences or what you have on hand.

For a spicier version, add diced jalapeños or a pinch of red pepper flakes while sautéing the onions and garlic. This will give your rice a nice kick without overpowering the other flavors.

If you want a more traditional taste, try using fresh Roma tomatoes instead of canned sauce. Blend them with a bit of broth to achieve the right consistency before adding them to the pan.

Brown rice can be substituted for white rice, but you’ll need to adjust the cooking time and liquid ratio. Since brown rice takes longer to cook, use an extra half cup of broth and simmer for about 40 minutes instead of 20.

Adding vegetables like peas, carrots, or corn can turn this side dish into a complete meal. Stir them in during the last few minutes of cooking for a colorful, nutritious boost.

Don’t be afraid to experiment with seasonings! A dash of smoked paprika or a squeeze of fresh lime juice at the end can add a unique twist to the flavor.

Now that you have all the tips and tricks, go ahead and give this homemade Mexican rice a try. It’s a game-changer for any Mexican-inspired meal and is sure to become a staple in your kitchen. Enjoy!

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