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Mexican rice on a plate
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Mexican Rice

This homemade Mexican Rice is fluffy, savory, and packed with rich restaurant-style flavor. The grains cook up tender and separate instead of sticky or mushy. Toasted long-grain rice simmers with tomato sauce, chicken broth, cumin, and Better Than Bouillon for an easy side dish that pairs perfectly with tacos, enchiladas, burrito bowls, and all your favorite Mexican-inspired dinners.
Course Side Dish
Cuisine Mexican
Keyword How Do I Make Mexican Rice, How To Make Mexican Rice, Mexican Rice, Mexican Rice Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 283kcal
Author Kathleen

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups long-grain rice
  • 1 teaspoon garlic, minced
  • 8 ounces tomato sauce
  • 28 ounces chicken broth
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chicken flavor Better Than Bouillon
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
US Customary - Metric

Instructions

  • Heat vegetable oil (2 tablespoons) in a large skillet on medium heat. Add the rice (2 cups) and cook, stirring constantly, until golden. Add the garlic (1 teaspoon) and cook until fragrant, about 30-60 seconds.
  • Add the tomato sauce (8 ounces), chicken broth 928 ounces), cumin (1/2 teaspoon), Better Than Bouillon (1 tablespoon), salt (1/4 teaspoon) and pepper (1/8 teaspoon).
  • Bring the mixture to a boil, stir, then reduce the heat to low and cover with a tight fitting lid. Simmer until the rice is cooked and all the liquid is absorbed. Adjust seasoning as needed. Fluff with a fork and serve.

Notes

  1. Toast the rice until lightly golden. This adds deeper flavor and helps the grains cook up fluffy instead of sticky or mushy.
  2. Stir often while toasting, then stop stirring once it simmers. Stirring during the simmer can release starch and make the rice gummy.
  3. Use a tight-fitting lid. Mexican rice cooks by steam as much as simmering, so keeping the lid on helps the grains cook evenly.
  4. Keep the heat low. Once the rice comes to a boil, reduce the heat so it gently simmers instead of boiling hard.
  5. Let it rest before fluffing. After the liquid is absorbed, let the rice sit covered for 5–10 minutes so the steam can finish the texture.
  6. Taste before adding more salt. Chicken broth and Better Than Bouillon vary in saltiness, so adjust at the end.

Nutrition

Serving: 1serving | Calories: 283kcal | Carbohydrates: 52g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Sodium: 793mg | Potassium: 302mg | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 12mg | Calcium: 30mg