Name: Easy Mexican Rice Recipe
Prep time: 5 min
Cook time: 25 min
Ingredients: 1½ cups long‑grain white rice – Using long‑grain helps the grains stay separate and fluffy rather than clumping together.; 2 tablespoons vegetable or canola oil – This helps toast the rice for flavour and texture.; 1 cup tomato sauce – Adds richness (colour, and the classic tomato base.); 2 ½ cups chicken broth (or vegetable broth – Using broth instead of water gives far better depth of flavour.); 1 teaspoon chili powder – Gives that Tex‑Mex warmth and flavour punch.; 1 teaspoon ground cumin – Brings earthy (smoky notes that define the dish.); ½ teaspoon garlic salt – Keeps things simple while adding garlicky savouriness.

Do Share Recipe

Easy Mexican Rice Recipe | Flavorful Side Dish Idea

I recently whipped up this easy Mexican rice recipe and I couldn’t wait to share how it turned out. I was craving a flavorful side dish that felt homey but bold, and this one delivered. As I took my first bite, the fluffy grains soaked up the tomato‑broth base and cumin hit just right.

I loved how the process was simple, yet the result felt like something special. If you’re looking for a rice side that works for taco night or a weeknight dinner, this one is for you — and you can also enjoy something similar like this flavorful Keto Greek Meatballs Recipe.

Ingredients

Here’s what you’ll need for this Easy Mexican Rice recipe.

1½ cups long‑grain white rice – Using long‑grain helps the grains stay separate and fluffy rather than clumping together.
2 tablespoons vegetable or canola oil – This helps toast the rice for flavour and texture.
1 cup tomato sauce – Adds richness, colour, and the classic tomato base.
2 ½ cups chicken broth (or vegetable broth) – Using broth instead of water gives far better depth of flavour.
1 teaspoon chili powder – Gives that Tex‑Mex warmth and flavour punch.
1 teaspoon ground cumin – Brings earthy, smoky notes that define the dish.
½ teaspoon garlic salt – Keeps things simple while adding garlicky savouriness.
Optional: finely chopped cilantro and a squeeze of lime for garnish – Freshness at the end lifts the whole dish.

Note: Several servings.

Variations

Want to mix things up? Here are some turn‑up or dial‑back ideas:

Dairy‑free: This recipe is already dairy‑free — no cheese or butter needed.
Veggie‑friendly / vegetarian: Use vegetable broth instead of chicken broth for a vegetarian version.
Spice‑adjusted: Omit the chili powder for a milder version or add diced jalapeño for extra kick.
Flavor‑enhancing add‑ins: Stir in frozen peas or corn in the last few minutes for extra texture and colour.
Herb twist: Add chopped fresh parsley along with cilantro to make it a little different.
Tomato‑paste version: If you prefer deeper tomato flavour and richer colour, you could substitute part of the tomato sauce with tomato paste (though the original keeps it simple).

Cooking Time

Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Equipment you need

A heavy‑bottom pot with lid – to sauté and simmer the rice well.
Measuring cups and spoons – for accurate ingredient ratios.
Fork – to fluff the rice at the end for the best texture.
Optional: A heat‑proof spatula or spoon – to stir the rice gently without mashing.

How to Make an Easy Mexican Rice Recipe?

Step 1: Toast the rice

Start by heating the oil in your pot over medium heat, then add the rice. Stir it for 3‑4 minutes until the grains look translucent and lightly toasted. This step adds flavour and helps keep the grains separate.

Step 2: Add the tomato sauce, spices and broth

Pour in the tomato sauce, chicken broth, chili powder, cumin, garlic salt and mix well. Bring the mixture to a boil. This liquid mixture carries all the flavour into the rice.

Step 3: Cover and simmer

Once boiling, reduce heat to low, cover the pot and let the rice simmer for about 25 minutes until the liquid is fully absorbed and the rice is tender. Resist lifting the lid too often.

Step 4: Rest, fluff and serve

After cooking, turn off the heat and let the rice sit, covered, for 2‑3 minutes. Then remove the lid and fluff the rice gently with a fork. If you like, stir in chopped cilantro and a squeeze of lime for fresh flavour.

Additional Tips for Making this Recipe Better

Here are some of my own insights from making this a few times:

I always make sure the rice is fully dry after toasting, so it doesn’t steam too much and become soggy.
I use broth that’s at room temperature rather than straight from the fridge — it helps avoid shocking the rice and keeps the cook time consistent.
I guard the rice‑to‑liquid ratio carefully; if your rice brand seems extra thirsty, I’ll reduce the broth by a tablespoon or two to avoid the result turning mushy.
I garnish with fresh cilantro and lime just before serving — that bright pop really makes the dish feel lifted and finished.
I cover the pot properly and avoid stirring after the liquid’s in — less mixing means fluffier, separate grains for me.

How to Serve Easy Mexican Rice Recipe?

Serving this rice thoughtfully makes it more than just a side. I like to plate it in a shallow bowl or wide dish so the colour shows. Garnish with chopped fresh cilantro and place a lime wedge or two on the side.

For presentation, you can nestle the rice next to a mains like grilled chicken or tacos, and maybe add a sprinkle of diced red pepper or a few corn kernels on top to contrast the orange‑red rice. This dish becomes a vibrant backdrop for any Mexican‑inspired entrée and gives your plate colourful, appetising appeal.

Nutritional Information

Here’s a rough estimate for each serving:

Calories: ~200‑250 kcal
Protein: ~5‑7 g
Carbohydrates: ~40‑50 g
Fat: ~4‑5 g

Make Ahead and Storage

Refrigerate

Let the rice cool completely, then store it in an airtight container in the fridge. It stays good for about 3‑4 days. When reheating, add a splash of broth or water and fluff again to restore texture.

Freeze

You can also freeze this rice in freezer‑safe bags or containers, up to 2‑3 months. When ready, you can reheat from frozen in the microwave (add a bit of liquid) or on the stove over low heat, covered, until heated through.

Reheat

To reheat any leftover rice, cover it with a damp paper towel or lid and microwave in short bursts, stirring midway. If on the stove, use a heavy‑bottom pan, add a little broth, and gently warm while fluffing to keep grains separate.

Why You’ll Love This Recipe?

Here are some great reasons to give it a try:

It’s easy to prepare — minimal ingredients, straightforward steps, and you’ll have it ready in about 30 minutes.
It’s versatile — works as a side for tacos, burritos, enchiladas or grilled meat, making it a go‑to in my kitchen.
It’s flavourful without being fussy — the toasting step and broth + tomato sauce combination pack a punch, but it doesn’t require exotic ingredients.
It’s adaptable for different diets — you can make it vegetarian or adjust the spice level easily.
It makes your plate look vibrant and inviting — the warm orange‑red colour and fresh garnish bring joy to the table.

I hope you enjoy making this Easy Mexican Rice as much as I did. It’s become a staple for me whenever I want something simple but satisfying, and I think you’ll find yourself turning to it often too.

Ben Carraoli