This post may contain affiliate links. Please read our disclosure policy.
This Mexican Rice is so easy and deliciously savory, with layers of flavor from onion, garlic, spices and chicken stock. The key is toasting the rice until golden before adding the liquid which gives it the best flavor!
What Is Mexican Rice?
- Mexican rice is often called Spanish rice in the U.S.
- Traditional Mexican rice is made by toasting rice before simmering it in tomato-based broth.
- It gets its signature color and flavor from tomatoes, broth, garlic, and onions.
The Most Flavorful & Fluffy Rice
This is the Mexican rice recipe I make on repeat for serving with spicy grilled chicken or burrito bowls like this shrimp burrito bowl.
The secret technique for the best result is cooking the rice in oil until golden before adding anything else. This adds a delicious toasty note to the rice plus helps it stay fluffy, not mushy, once steamed.
Mexican rice provides carbohydrates that help fuel active lifestyles and pairs well with lean proteins and vegetables for a balanced meal. Using homemade broth and controlling the amount of oil can help reduce sodium and added fats compared to restaurant versions.
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make Mexican Rice. The full quantities can be found in the recipe card further down the post.
Olive or avocado oil: I use a touch of oil for toasting the rice before it is simmered. This builds layers of toasty, complex flavors in the final dish.
Rice: Use a long-grain white rice, like basmati, here. Short or medium grain rice won’t end up as fluffy as long grain. Brown rice takes longer to cook and absorbs liquid differently so will only work if you make adjustments to the recipe.
Onion and garlic: Are softened in the oil to add a deep, savory note. You can use pre-chopped garlic for ease.
Pureed tomatoes: Brings a touch of sweetness and acidity to the rice. Look for ones which are purely made from tomatoes e.g. unflavored, high-quality passata.
Chicken stock: I use chicken stock to cook the rice instead of water. It really amps up all the flavors in the dish and makes the most delicious rice! Chicken broth or vegetable stock also work great.
Tips for Fluffy Mexican Rice
There’s a few steps to take when cooking rice to guarantee it has a perfectly fluffy, not mushy, texture:
- Rinse the rice well: Rinsing the rice removes excess starch from the outside of the grains. This stops the rice clumping together once cooked. Make sure you drain it well.
- Toast the rice: Toasting the rice after rinsing helps to dry it out and firms up the starches which prevents it overcooking.
- Steam: Once the rice has absorbed the chicken stock, let the covered pot sit, off the heat, for 10 minutes. This lets the rice steam, absorbing any leftover moisture and letting it reach the perfect texture.
- Fluff: Use a fork to fluff up the rice before dishing it up to help separate the grains.
How to Make Mexican Rice
Step 1. Rinse the rice until water runs clear (~3 or 4 times) and drain thoroughly.
Step 2. Heat oil over medium heat. Add the rice and toast for around 10-12 minutes, stirring often, until lightly golden. Stir in the onion and garlic and continue to sauté for 2-3 minutes.
Step 3. Add the pureed tomatoes, chicken stock and seasonings into the rice. Don’t add salt and pepper just yet, the stock might be salty enough.
Step 4. Bring to a gentle boil, then reduce the heat to very low. Cover with a lid and cook for about 18-20 minutes. The liquid should be fully absorbed at this point.
Step 5. Turn off heat and let it rest for 10 minutes. Remove the lid, taste and season with salt and pepper, if needed, then fluff with a fork.
Common Mistakes to Avoid
- Skipping the Toasting Step: Toasting the rice before adding the liquid helps develop flavor and creates a fluffier texture.
- Using Too Much Liquid: Too much broth can make the rice mushy. Measure carefully for the best results.
- Stirring Too Often: Once the rice is simmering, avoid stirring to prevent it from becoming sticky.
- Lifting the Lid: Keep the lid on while the rice cooks so the steam stays trapped inside.
- Skipping the Rest Time: Let the rice rest for 5 to 10 minutes after cooking before fluffing and serving.
- Cooking Over High Heat: A gentle simmer helps the rice cook evenly without burning or drying out.
Recipe Notes
Storage: Spread leftover cooked rice out on a sheet pan to let it cool quickly. Once cooled, transfer to an airtight container and store in the fridge for up to 3 days or the freezer for up to 3 months.
Reheating: Stir in a skillet with a splash of water over a medium heat until piping hot. You can also microwave it in a covered, microwave-safe bowl until piping hot.
Don’t Skip the Resting Time: Allow the rice to sit covered for 5-10 minutes after cooking.
Keep the Lid Closed: Opening the lid releases steam and can affect texture.
Add veggies: Add in some frozen peas or diced carrots along with the chicken stock.
Make it spicy: Add 1-2 diced jalapenos, with or without the seeds, along with the onion and garlic.
Make it vegan: Use vegetable stock in place of the chicken stock.
Questions I Get Asked a Lot
This can be due to not draining the rice enough after rinsing, or adding too much liquid.
This can be down to too much of the chicken stock evaporating if you didn’t cover the pot soon enough. It can also be caused by having the heat too low when the rice is cooking, or from not letting it rest for long enough after cooking. To fix it, you can drizzle in a few tablespoons of water, cover, and cook on low heat for 3-5 minutes, then let it rest off the heat for a further 10 minutes to steam.
Yes, rinsing the rice removes excess starch so will produce fluffier cooked rice.
Long-grain white rice is the best choice because it cooks up light and fluffy while absorbing the flavors of the broth and seasonings.
Absolutely. Mexican rice can be made up to 3 days in advance and stored in the refrigerator until ready to serve.
Yes. Simply replace the chicken broth with vegetable broth for a vegetarian-friendly version.
What To Serve with Mexican Rice
- Easy Steak Fajita
- Healthy Chicken Enchiladas
- Shrimp Fajitas
- Chicken Burrito Bowl
- Chicken Street Tacos
- Honey Chipotle Grilled Chicken
- Marinated Flank Steak
More Tasty Sides
- Avocado Salsa
- Pico de Gallo
- Shrimp Ceviche
- Chili Cheese Dip
- Jalapeno Poppers
- Homemade Coleslaw
- Mexican Street Corn
Made this? Leave a comment below and let me know how it went. And tag me on Instagram so I can see your creation!
Mexican Rice Recipe (Fluffy & Flavorful)
Ingredients
- 3 tablespoons olive oil, or avocado oil
- 1 1/2 cup 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
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Kosher salt and pepper, to taste
Instructions
- Rinse the 1 1/2 cup long-grain white rice until water runs clear (~3 or 4 times) and drain thoroughly.
- Heat 3 tablespoons olive oil over medium heat. Add the rice and toast for around 10-12 minutes, stirring often, until lightly golden. Stir in the 1 medium-small white onion (finely diced) and 4-6 cloves garlic (pressed) and continue to sauté for 2-3 minutes.
- Add the 1/4 cup pureed tomatoes, 3 cups chicken stock, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika into the rice. Don't add salt and pepper just yet, the stock might be salty enough.
- Bring to a gentle boil, then reduce the heat to very low. Cover with a lid and cook for about 18-20 minutes. The liquid should be fully absorbed at this point.
- Turn off heat and let it rest for 10 minutes. Remove the lid, taste and season with Kosher salt and pepper, if needed, then fluff with a fork.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
