There are few side dishes that round out a dish of enchiladas, burritos, chili relleno, or whatever mexican favorite you are crafting quite like mexican rice. It’s bright, lightly spiced, and has just the right mix of fluffy grains and rich tomato depth. This version doesn’t rely on seasoning packets or shortcuts; it’s a simple, pantry-friendly recipe that builds flavor through toasting, sautéing, and simmering.
The trick is to let the rice toast until golden before adding the tomato mixture. That step changes everything. It develops a nutty flavor that gives the finished dish more dimension. A small amount of tomato paste deepens the color, while onion, garlic, and broth keep the flavor balanced and savory.
Serve this alongside tacos, enchiladas, grilled vegetables, or even as the base for a burrito bowl. It keeps well in the fridge and reheats beautifully, which makes it ideal for meal prep or gatherings.
If your rice ever turns mushy, you’re probably adding liquid too early or skipping the toasting stage. Letting the rice sizzle in oil until fragrant makes it resilient to simmering. You’ll get individual, fluffy grains every time.
Mexican Rice
Equipment
- Medium saucepan with lid
- Wooden spoon or spatula
- Fine mesh strainer
- Small blender or food processor
Ingredients
- 1 cup long-grain white rice such as basmati or jasmine
- 1 ½ cups low-sodium vegetable broth
- ½ cup tomato sauce or 2 medium tomatoes blended
- 2 tablespoons neutral oil avocado or olive oil
- 1 tablespoon tomato paste
- ½ small onion finely chopped
- 2 cloves garlic minced
- ½ teaspoon salt plus more to taste
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika optional
- 1 small bay leaf
- Juice of ½ lime
- Fresh cilantro chopped, for garnish
Instructions
- Place the rice in a fine mesh strainer and rinse under cold water until the water runs mostly clear. Drain well.
- Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden and fragrant, about 5 minutes.
- Stir in the onion and cook for 2 minutes until softened. Add the garlic and cook another 30 seconds.
- Stir in the tomato paste, tomato sauce (or blended tomatoes), salt, cumin, paprika, and bay leaf. Let it simmer briefly so the tomato paste darkens slightly.
- Pour in the broth and stir. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15–18 minutes without lifting the lid.
- Remove from heat and let the rice rest, covered, for 5 minutes.
- Fluff the rice gently with a fork. Squeeze in the lime juice and sprinkle with cilantro before serving.