Easy Mexican Rice Recipe
Mexican rice is one of those simple side dishes that instantly brings a meal together. Light, fluffy, and full of warm tomato and spice flavor, this easy Mexican rice recipe tastes just like what you’d get at a restaurant — but it’s made at home with simple pantry ingredients.
As a busy mom, I love recipes like this because they’re reliable, affordable, and pair well with so many meals. This rice works perfectly alongside tacos, enchiladas, burritos, grilled chicken, or even as a base for bowls. It’s mild enough for kids but flavorful enough that adults keep coming back for seconds.
What makes this recipe special is how approachable it is. You don’t need complicated techniques or specialty ingredients to get that classic restaurant-style flavor. Once you learn the simple steps, this rice becomes a go-to side you can make on repeat for weeknight dinners or meal prep.
Below, you’ll find helpful tips, variations, and storage suggestions so your Mexican rice turns out fluffy and flavorful every single time.
Why These Ingredients Work
- Rice: Long-grain white rice works best for fluffy, separate grains.
- Oil: Toasting the rice in oil adds flavor and prevents mushy texture.
- Tomato sauce: Gives the rice its signature color and mild sweetness.
- Chicken bouillon or broth: Adds savory depth and restaurant-style flavor.
- Garlic & onion: Enhances the overall flavor without overpowering the dish.
- Seasonings: Simple spices bring everything together.
Using the right rice-to-liquid ratio is key to achieving light, fluffy rice.
Easy Mexican Rice (Restaurant-Style Mexican Side Dish)
Ingredients
Method
- Heat oil in a pan over medium heat.
- Add jasmine rice and cook, stirring frequently, until the rice is lightly browned and toasted. Avoid burning it for best texture.
- Pour in the water and tomato sauce, then mix to combine. Bring to a gentle simmer.
- Season with tomato bouillon, chicken bouillon, and garlic powder, stirring until dissolved.
- Reduce the heat to low. Cover the pan tightly with aluminum foil, then add the lid to trap steam for even cooking.
- Cook on low for 20 minutes without lifting the lid.
- Fluff the rice with a fork and serve warm as a classic Mexican side dish.
Notes
- Long-grain white rice may also be used for a more traditional Mexican rice texture.
- Add a teaspoon of tomato paste for deeper flavor and color.
- Perfect with tacos, enchiladas, fajitas, burrito bowls, carne asada, or any easy Mexican dinner.
Tips and Variations
- Toast the rice first. This step adds flavor and helps prevent clumping.
- Use warm liquid. Warm broth helps the rice cook evenly.
- Don’t stir while cooking. Stirring releases starch and can make rice sticky.
- Make it vegetarian. Use vegetable broth instead of chicken bouillon.
- Add veggies. Peas, carrots, or corn are easy additions.
This rice can be adjusted easily depending on how you plan to serve it.
How to Store and Reheat
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Mexican rice freezes well for up to 2 months.
- Reheating: Reheat in the microwave or on the stovetop with a splash of water to restore moisture.
Leftover rice can also be used in burritos, bowls, or as a base for quick lunches.
Frequently Asked Questions
Why does my Mexican rice turn out mushy?
Too much liquid or stirring during cooking can cause mushy rice.
Can I use brown rice?
Yes, but cooking time and liquid amounts will need to be adjusted.
Can I make this rice ahead of time?
Yes, it reheats very well and is great for meal prep.
Is this recipe kid-friendly?
Yes, it’s mild and easy for kids to enjoy.
This was so easy to make and my whole family loved it!