This Mexican Rice is simple to make and full of savory flavor from onion, garlic, spices, and chicken stock. Toasting the rice until golden before adding the liquid gives the dish its best texture and taste.
What Is Mexican Rice?
- Often called Spanish rice in the U.S.
- Traditional Mexican rice is made by toasting the rice, then simmering it in a tomato-based broth.
- Its signature color and taste come from tomatoes, broth, garlic, and onions.
The Most Flavorful & Fluffy Rice
This is the Mexican rice I make repeatedly to serve with grilled proteins or bowls. The secret is toasting the rice in oil until it turns lightly golden. That step adds a toasty note and helps the grains remain separate and fluffy after steaming.
Cooking the rice in stock instead of water amplifies the savory depth. Using homemade stock and reducing added oil keeps the recipe lighter than many restaurant versions. Mexican rice works well as a side to lean proteins and vegetables for a balanced meal, and it also provides energy-rich carbohydrates for active days.
Recipe Overview
A Few Key Ingredients
Below are the main ingredients you’ll need. Full quantities are listed in the recipe card further down.
Olive or avocado oil: A small amount is used to toast the rice and build a toasty, complex flavor.
Rice: Use long-grain white rice (such as basmati or standard long-grain). Short or medium-grain rice will be stickier; brown rice requires longer cooking and liquid adjustments.
Onion and garlic: Sautéed briefly with the rice to add savory depth. Pre-minced garlic is fine for convenience.
Pureed tomatoes: Adds sweetness and acidity. Choose a high-quality tomato purée or passata without added flavors.
Chicken stock: Cooking the rice in stock rather than plain water intensifies the flavor. Chicken or vegetable stock both work well.
Tips for Fluffy Mexican Rice
Follow these steps to ensure light, separate grains rather than a sticky or mushy result:
- Rinse the rice well: Remove excess surface starch by rinsing until the water runs clear. Drain thoroughly.
- Toast the rice: Toasting after rinsing dries the outer starch and helps keep grains separate during cooking.
- Steam after cooking: After the liquid is absorbed, let the covered pot rest off the heat for about 10 minutes so the rice can steam and finish evenly.
- Fluff: Gently fluff with a fork before serving to separate the grains.
How to Make Mexican Rice
Step 1. Rinse 1 1/2 cups long-grain white rice until the water runs clear (about 3–4 rinses). Drain well.
Step 2. Heat 3 tablespoons olive or avocado oil over medium heat. Add the rice and toast, stirring often, for 10–12 minutes until lightly golden. Add 1 finely diced medium-small white onion and 4–6 pressed garlic cloves and sauté 2–3 minutes more.
Step 3. Stir in 1/4 cup pureed tomatoes, 3 cups chicken stock, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika. Hold off on adding salt until you taste the finished rice, since stock can add saltiness.
Step 4. Bring to a gentle boil, reduce heat to very low, cover, and cook for 18–20 minutes, until the liquid is fully absorbed.
Step 5. Turn off the heat and let the pot rest, covered, for 10 minutes. Remove the lid, taste and adjust seasoning with kosher salt and pepper if needed, then fluff with a fork and serve.
Common Mistakes to Avoid
- Skipping toasting: Toasting develops flavor and improves texture.
- Using too much liquid: Excess broth leads to mushy rice; measure carefully.
- Stirring while simmering: Avoid stirring after the rice starts simmering to prevent stickiness.
- Lifting the lid: Keep the lid closed while cooking so steam remains trapped.
- Skipping the rest: Resting off the heat allows the rice to finish steaming and firm up.
- Cooking too hot: A gentle simmer ensures even cooking without burning or drying.
Recipe Notes
Storage: Spread leftovers on a sheet pan to cool quickly, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheating: Heat in a skillet with a splash of water over medium heat until hot, or microwave in a covered, microwave-safe bowl until steaming.
Add vegetables: Stir in frozen peas or diced carrots along with the stock for extra color and nutrition.
Make it spicy: Add 1–2 diced jalapeños with the onion and garlic.
Make it vegan: Substitute vegetable stock for chicken stock.
Frequently Asked Questions
Why is my rice mushy? Usually from not draining rinsed rice well or from using too much liquid.
Why is my rice undercooked? It can happen if too much liquid evaporates before the pot was covered, if the heat was too low, or if the rice didn’t rest long enough. Add a few tablespoons of water, cover, cook on low 3–5 minutes, then rest 10 minutes off heat to steam.
Should I rinse rice before cooking? Yes — rinsing removes excess starch and helps produce fluffier rice.
What rice is best for Mexican rice? Long-grain white rice cooks light and fluffy while absorbing broth and seasonings well.
Can I make Mexican rice ahead? Yes — make it up to 3 days in advance and refrigerate until ready to serve.
Can I make this vegetarian? Yes — use vegetable broth instead of chicken stock.
What To Serve with Mexican Rice
- Steak or chicken fajitas
- Chicken enchiladas
- Shrimp fajitas or shrimp bowls
- Chicken burrito bowls
- Tacos or grilled marinated flank steak
More Tasty Sides
- Avocado salsa
- Pico de gallo
- Shrimp ceviche
- Chili cheese dip
- Baked jalapeño poppers
- Homemade coleslaw
- Mexican street corn
If you make this recipe, leave a comment and share how it turned out.
Mexican Rice Recipe (Fluffy & Flavorful)
By: Rena Awada
Skill Level: Beginner | Servings: 6 | Prep: 10 mins | Cook: 32 mins | Rest: 10 mins | Total: 52 mins
Ingredients
- 3 tablespoons olive oil or avocado oil
- 1 1/2 cups long-grain white rice
- 4–6 cloves garlic, pressed
- 1 medium-small white onion, finely diced
- 1/4 cup pureed tomatoes
- 3 cups chicken stock (or vegetable stock)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
Instructions
- Rinse the rice until the water runs clear (about 3–4 rinses), then drain thoroughly.
- Heat the oil over medium heat. Add the rice and toast, stirring often, for 10–12 minutes until lightly golden. Add the diced onion and pressed garlic and sauté 2–3 minutes more.
- Add the pureed tomatoes, chicken stock, cumin, and smoked paprika. Hold off on added salt until after tasting.
- Bring to a gentle boil, reduce heat to very low, cover, and cook for 18–20 minutes until liquid is absorbed.
- Turn off the heat and let the rice rest, covered, for 10 minutes. Remove the lid, season with salt and pepper if needed, and fluff with a fork before serving.
Notes
Storage: Cool leftovers quickly on a sheet pan, then refrigerate in an airtight container for up to 3 days or freeze up to 3 months.
Reheating: Reheat in a skillet with a splash of water over medium heat or in the microwave until piping hot.
Variations: Add frozen peas or diced carrots with the stock; add diced jalapeños with the onion for heat; use vegetable stock to make it vegan.
Nutrition (per serving, approximate)
Calories: 290 kcal | Carbohydrates: 45 g | Protein: 7 g | Fat: 9 g | Sodium: 179 mg