Easy Mexican Rice Recipe

Ben Carraoli

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.

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Prep Time 5

Cook Time 25

Ingredients Method Notes

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.

Method

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.
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.
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.
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.

Notes

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.