Mexican rice is one of those simple side dishes that quietly makes the whole meal better.
On busy weeknights, I love making a pot of it while everything else comes together.
The gentle sizzle of onions and garlic, the rice toasting in the pan, and the rich tomato aroma slowly fill the kitchen.
It’s comforting, familiar, and deeply satisfying.
This is the kind of recipe you turn to when you want bold, restaurant-style flavor without a long ingredient list or complicated steps.
Ready in about 30 minutes, it’s an easy, reliable side dish you’ll make again and again.
For the Mexican Rice
- Olive Oil – used to sauté the vegetables and toast the rice, adding richness and depth of flavor.
- Onion – creates a savory, aromatic base that builds flavor from the very beginning.
- Garlic – adds warmth and boldness, giving the rice that classic homemade taste.
- Red Bell Pepper – brings a touch of sweetness and color to the dish.
- Jalapeño – adds gentle heat and extra flavor; you can omit it if you prefer a milder rice.
- Long Grain White Rice – the ideal rice for fluffy, separated grains that don’t turn mushy.
- Cumin – provides a warm, earthy spice that gives Mexican rice its signature flavor.
- Kosher Salt – enhances all the flavors and balances the acidity of the tomato sauce.
- Tomato Sauce – gives the rice its rich color and classic tomato-based flavor.
- Vegetable or Chicken Broth – cooks the rice while infusing it with more flavor than water alone.
- Cilantro (Optional) – adds a fresh, herby finish just before serving.
Simple Homemade Mexican Rice
Notes
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ red bell pepper, diced
- 1 small jalapeño, seeded and finely diced
- 1 cup long grain white rice
- ½ teaspoon cumin
- Kosher salt, to taste
- 8 ounces tomato sauce
- 1 cup vegetable or chicken broth
- Optional: finely chopped cilantro, for garnish
Instructions
- Rinse the rice thoroughly under cold water using a fine mesh strainer, then allow it to drain well.
- Place a large saucepan over medium-high heat and warm the olive oil. Add the onion, garlic, red bell pepper, and jalapeño, cooking for 1–2 minutes until the onion softens and turns translucent.
- Stir in the rice and cook for about 2 minutes, allowing it to toast lightly and develop a golden color.
- Add the cumin, salt, tomato sauce, and broth, stirring until everything is evenly combined.
- Bring the mixture to a boil, then cover the pan, lower the heat, and let it simmer gently for about 15 minutes, or until the rice is fully tender.
- Remove the pan from the heat and fluff the rice with a fork.
- Sprinkle with chopped cilantro if desired and serve right away.
Can I use a different type of rice?
Long grain white rice really is the best choice here because it cooks up fluffy with separate grains. That said, jasmine rice works just fine if that’s what you have — just keep an eye on it as cooking times can vary slightly.
How do I make it less spicy?
Easy fix. Simply leave out the jalapeño and you’ll still have loads of flavor. If you want a hint of warmth without heat, swap it for ½ teaspoon of mild chili powder instead.
Can I make this ahead of time?
Yes! This rice keeps beautifully. Store it in the fridge for up to 3–4 days. When reheating, add a small splash of broth or water and fluff it up — it’ll taste just as good as freshly made.
Do I really need to rinse the rice first?
Short answer: yes, it’s worth it. Rinsing removes excess starch, which helps prevent the rice from turning sticky or gummy. Just rinse until the water runs mostly clear.
What should I serve Mexican rice with?
This one’s a team player. It’s perfect alongside tacos, enchiladas, fajitas, grilled chicken, or even a simple beans-and-rice situation. Basically, if it’s Mexican-inspired, this rice belongs on the plate.
