Easy Mexican Rice (Fluffy Restaurant Style in 30 Minutes)

For years my homemade Mexican rice came out either mushy or crunchy, never that fluffy, orange, perfectly seasoned rice you get at a good Mexican restaurant. Then a friend showed me one simple step: toast the dry rice in oil until it turns golden before any liquid goes in. That changed everything. Now this Mexican rice is on my table every taco night, and it takes about 30 minutes with pantry staples. In this post I will share exactly how I make it, why each step matters, and how to fix the most common rice problems so yours turns out right the first time.

A Few Notes on the Ingredients

Rice: Long grain white rice is the best choice. It cooks up light and separate. Jasmine rice also works but is a little softer. Avoid short grain or risotto rice, which turns sticky.

Tomato sauce: This gives the rice its pretty orange color. In the US, use plain canned tomato sauce, not pasta sauce. In the UK, smooth passata is the closest match. You can also blend 2 fresh Roma tomatoes with the onion and garlic.

Broth: Chicken broth adds savory flavor. Use vegetable broth to keep it vegetarian. If you only have water, add a chicken or vegetable bouillon cube.

Oil: You need enough to coat every grain so they toast evenly. Lard is the traditional choice if you have it.

Spices: Cumin and chili powder give a warm, earthy taste without much heat. The jalapeño gives a gentle kick as it steams with the rice. Pull it out before serving.

How to Make Mexican Rice (Step by Step)

Rinse the rice. Put the rice in a fine mesh strainer and rinse under cold water for about 1 minute, shaking it, until the water runs mostly clear. Shake off as much water as you can. This removes extra starch so the rice does not get gummy.

Toast the rice. Heat the oil in a medium saucepan or deep skillet with a tight fitting lid over medium heat. Add the rice and stir often for 6 to 8 minutes, until most grains turn a light golden color and smell nutty.

Add the onion and garlic. Stir in the onion and cook for 2 minutes, then add the garlic for 30 seconds.

Add the liquids and spices. Pour in the tomato sauce and broth. It will bubble and steam, so stand back. Stir in the cumin, chili powder, garlic powder and salt. Add the peas and carrots and the jalapeño, if using.

Bring to a boil. Turn the heat up and let it come to a full boil. Give it one good stir to make sure nothing is stuck to the bottom.

Cover and simmer. Turn the heat to the lowest setting, cover with the lid and cook for 18 to 20 minutes. Do not lift the lid and do not stir.

Rest. Turn off the heat and leave it covered for 5 to 10 minutes. The steam finishes cooking the rice gently.

Fluff and serve. Remove the jalapeño, fluff the rice with a fork and sprinkle with cilantro. Serve with lime wedges.

Timing at a Glance

Other Ways to Cook Mexican Rice

Rice cooker: Toast the rice, onion and garlic in a skillet first. Move everything to the rice cooker, add the tomato sauce, broth and spices, stir once and cook on the white rice setting. Let it rest for 10 minutes before opening.

Instant Pot: Use the sauté setting to toast the rice in oil, then add the onion and garlic. Pour in the tomato sauce, only 1 1/2 cups (360 ml) of broth and the spices. Scrape the bottom well so you do not get a burn warning. Cook on high pressure for 4 minutes, let the pressure release naturally for 10 minutes, then fluff.

Oven baked: Toast the rice on the stove in an oven safe pot, add the liquids and bring to a boil. Cover tightly and bake at 350°F (175°C) for 25 minutes. This is great when your stovetop is full on a busy taco night.

Easy Variations

My Tips for Fluffy Mexican Rice

• Always rinse. It takes one minute and makes a huge difference.
• Toast until golden. Pale rice will turn sticky. You want light golden grains and a nutty smell.
• Measure carefully. The ratio here is about 1 part rice to 2 parts liquid (tomato sauce plus broth). Too much liquid makes it mushy.
• Use a tight lid. If your lid is loose, put a sheet of foil over the pot before the lid to trap the steam.
• Keep the heat low. Once covered, use the lowest heat your stove has so the bottom does not burn.
• No peeking. Every time you lift the lid, steam escapes and the rice cooks unevenly.
• Do not skip the rest. Those 5 to 10 minutes off the heat finish the job and make it fluffy.

Common Mistakes to Avoid

• Stirring while it simmers. Stirring releases starch and makes the rice gluey. Stir once before covering and then leave it alone.
• Using salsa or chunky pasta sauce. These add uneven liquid and chunks that can make the rice soggy in spots.
• Too high heat. A hard boil under the lid will scorch the bottom before the top is cooked.
• Skipping the salt. Rice needs salt to taste good. Taste the liquid before covering. It should taste a little salty, like a good soup.

How to Fix Mexican Rice Problems

Rice is still hard: Sprinkle 2 to 3 tablespoons of hot broth or water over the top, cover again and cook on low for 5 more minutes.

Rice is mushy: Spread it on a baking sheet and bake at 350°F (175°C) for 10 minutes to dry it out a bit.

Bottom is burned: Do not scrape. Spoon the good rice off the top into a new bowl and leave the burned layer behind.

How to Store and Reheat

Fridge: Cool the rice within 1 hour of cooking and store it in an airtight container for up to 4 days.

Reheat: Sprinkle with 1 tablespoon of water per cup of rice, cover and microwave for 1 to 2 minutes, or warm it in a covered skillet over low heat.

Freezer: Freeze in portions in freezer bags for up to 3 months. Reheat straight from frozen in the microwave with a splash of water.

Mexican Rice FAQs

Is Mexican rice the same as Spanish rice?

In the US the names are often used for the same orange tomato rice. Traditional Spanish rice dishes from Spain, like paella, are different and usually use saffron. This recipe is the Mexican style rice served in many Mexican restaurants.

Why is my Mexican rice mushy?

The most common reasons are not rinsing the rice, not toasting it long enough, too much liquid or stirring while it cooks.

Do I have to toast the rice?

Yes, for the best texture. Toasting coats each grain in oil and seals the outside, so the grains stay separate and get a nutty flavor.

Can I make Mexican rice without tomato sauce?

Yes. Blend 2 fresh tomatoes with the onion and garlic and use that in place of the sauce, or use 2 tablespoons of tomato paste mixed into the broth.

Is Mexican rice gluten free?

The rice, tomato sauce and spices are naturally gluten free. Check the label on your broth and chili powder to be sure they do not contain wheat.

How much rice does this make?

About 4 1/2 cups (around 750 g) of cooked rice, enough for 6 side servings.

Final Thoughts

Once you learn to rinse, toast and leave the lid alone, you will never need boxed rice mixes again. This easy Mexican rice is fluffy, full of flavor and ready in about 30 minutes, and it makes every taco night feel like a trip to your favorite restaurant. Make a double batch and freeze half for busy weeks. Save this recipe to your Pinterest dinner board and let me know what you served it with!

• Vegetarian Mexican rice: Use vegetable broth and keep everything else the same.
• Spicy Mexican rice: Dice the jalapeño and cook it with the onion, or add a pinch of cayenne.
• Tomato bouillon version: Swap the broth and spices for 2 cups (480 ml) of water and 1 tablespoon of tomato chicken bouillon powder. This is how many Mexican home cooks make it.
• Mexican rice with corn: Stir in 1/2 cup (80 g) of frozen corn with the liquid.
• Brown rice version: Use long grain brown rice, add an extra 1/2 cup (120 ml) of broth and simmer for 40 to 45 minutes.
• Mexican rice and beans: Fold in a drained can of black or pinto beans after fluffing for an easy vegetarian main dish.

What to Serve with Mexican Rice?

This rice turns almost any Mexican style meal into a full dinner. Some of my favorite pairings:

• Tacos, burritos or quesadillas
• Creamy chicken enchiladas with extra cheese on top
• A bowl of white chicken chili with the rice spooned right in the middle
• Refried beans or charro beans
• Grilled chicken, steak fajitas or shrimp
• Burrito bowls with lettuce, salsa, corn and sour cream

Quick answer: To make Mexican rice, rinse long grain white rice, toast it in oil until golden, then add onion and garlic. Stir in tomato sauce, chicken broth, cumin, chili powder and salt, bring to a boil, cover and simmer on low for 18 to 20 minutes. Rest it covered for 5 to 10 minutes, then fluff with a fork.

Serves 6 | Prep time 5 minutes | Cook time 25 minutes | Total time 30 minutes (plus 5 minutes resting)

Why You Will Love This Mexican Rice

This is the side dish I make more than any other, and here is why it has earned its spot:

• It is fluffy every time. Rinsing and toasting the rice keeps the grains separate.
• It uses pantry staples. Rice, tomato sauce, broth and a few spices are all you need.
• It is ready in about 30 minutes. Most of that time is hands off simmering.
• It is one pot. No draining, no extra dishes.
• It goes with everything. Tacos, burritos, enchiladas, grilled chicken, fish or a simple bowl of beans.
• It is cheap. A big pot feeds six people for very little money.

My favorite way to use it is next to a pile of my crockpot taco meat. Put the rice, taco meat, beans and cheese in a bowl and you have an easy burrito bowl dinner.

Ingredients

Here is what you need for about 6 side servings:

• 1 1/2 cups (about 280 g) long grain white rice
• 2 tbsp (30 ml) vegetable or avocado oil
• 1/2 medium white onion (about 75 g), finely diced
• 2 cloves garlic, minced
• 1 cup (240 ml) tomato sauce (passata in the UK)
• 2 cups (480 ml) low sodium chicken broth
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt (adjust to taste)
• 1/2 cup (about 70 g) frozen peas and carrots (optional)
• 1 small jalapeño, left whole or halved (optional)
• 2 tbsp chopped fresh cilantro (coriander in the UK), for serving
• Lime wedges, for serving