Mexican Rice

Dinner
Written By Ellison Crane
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This Mexican rice is a simple, flavorful side dish that comes together with everyday ingredients. It’s the perfect recipe for when I need to throw something on the stove and get some cleaning done! This recipe has definitely become a staple in my house on these busy afternoon school days.

INGREDIENT NOTES

  • Oil – Use whatever cooking oil you prefer, such as olive, vegetable, canola, or corn oil. Just choose an oil that can handle the higher cooking temperature without smoking.

  • Long-grain white rice – Jasmine rice works well in this recipe. I recommend avoiding short-grain rice since it tends to release more starch and can make the finished rice sticky. Brown rice can be used, but will require an additional ⅓ cup of water and about 10-20 minutes more cook time.

  • Tomato sauce – Adjust the amount based on how tomato-forward and saucy you like your rice. Anywhere from 4 to 8 ounces works nicely.

  • Caldo de Tomate – This tomato-flavored bouillon adds a delicious savory depth and is usually found in the Mexican food aisle or alongside other dry soup mixes. If you don't have it, you can leave it out or swap it for chicken bouillon.

  • Water – Water works great, but you can use low-sodium chicken broth for extra flavor, especially if you're skipping the Caldo de Tomate.

Why You’ll Love This Recipe

This Mexican rice is easy, flavorful, and perfect for busy weeknights. The long-grain rice cooks up fluffy and tender with a delicious tomato flavor, making it the perfect side for tacos, enchiladas, burritos, or your favorite Mexican-inspired meal.

Ingredients

  • 2 tablespoons olive oil or vegetable oil

  • 1 cup long-grain white rice

  • 4 to 8 ounces canned tomato sauce

  • 2 cups water

  • 1 teaspoon minced garlic (about 2 cloves)

  • 2 teaspoons caldo de tomate (tomato bouillon)

  • 1 teaspoon chili powder

How to Make Mexican Rice

  1. Toast the rice: Warm the oil in a pan over medium heat. Add the rice and stir to coat it in the oil. Continue cooking for 3–5 minutes, stirring often, until the rice starts to develop a light golden color.

  2. Add the seasonings: Stir in the chili powder, Caldo de Tomate (tomato bouillon), and minced garlic, making sure the seasonings are evenly distributed throughout the rice.

  3. Add the liquids: Pour in the water and tomato sauce, then stir everything together until well combined.

  4. Simmer: Bring the mixture to a boil, then lower the heat to low and cover the pan with a lid. Let the rice gently simmer for about 20 minutes, or until the liquid has been absorbed and the rice is tender.

  5. Let it rest: Remove the pan from the heat and keep it covered. Allow the rice to sit undisturbed for 5–10 minutes. This gives the grains a chance to finish steaming.

  6. Fluff and serve: Remove the lid and gently fluff the rice with a fork. Serve warm and enjoy!

Toast the rice: Warm the oil in a 3-quart sauté pan over medium heat. Add the rice and stir to coat it in the oil. Continue cooking for 3–5 minutes, stirring often, until the rice starts to develop a light golden color.

Add the seasonings: Stir in the chili powder, Caldo de Tomate (tomato bouillon), and minced garlic, making sure the seasonings are evenly distributed throughout the rice.

Add the liquids: Pour in the water and tomato sauce, then stir everything together until well combined.

Simmer: Bring the mixture to a boil, then lower the heat to low and cover the pan with a lid. Let the rice gently simmer for about 20 minutes, or until the liquid has been absorbed and the rice is tender.

Let it rest: Remove the pan from the heat and keep it covered. Allow the rice to sit undisturbed for 5–10 minutes. This gives the grains a chance to finish steaming.

Fluff and serve: Remove the lid and gently fluff the rice with a fork. Serve warm and enjoy!

Mexican rice

Mexican rice
Yield: 6
Prep time: 5 MinCook time: 22 MinTotal time: 27 Min

This Mexican rice is easy, flavorful, and perfect for busy weeknights. The long-grain rice cooks up fluffy and tender with a delicious tomato flavor, making it the perfect side for tacos, enchiladas, burritos, or your favorite Mexican-inspired meal. Plus, it comes together with simple pantry ingredients for a homemade side dish everyone will love!

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Ingredients

Instructions

  1. Toast the rice: Warm the oil in a 3-quart sauté pan over medium heat. Add the rice and stir to coat it in the oil. Continue cooking for 3–5 minutes, stirring often, until the rice starts to develop a light golden color.
  2. Add the seasonings: Stir in the chili powder, Caldo de Tomate (tomato bouillon), and minced garlic, making sure the seasonings are evenly distributed throughout the rice.
  3. Add the liquids: Pour in the water and tomato sauce, then stir everything together until well combined.
  4. Simmer: Bring the mixture to a boil, then lower the heat to low and cover the pan with a lid. Let the rice gently simmer for about 20 minutes, or until the liquid has been absorbed and the rice is tender.
  5. Let it rest: Remove the pan from the heat and keep it covered. Allow the rice to sit undisturbed for 5–10 minutes. This gives the grains a chance to finish steaming.
  6. Fluff and serve: Remove the lid and gently fluff the rice with a fork. Serve warm and enjoy!

Nutrition Facts

Calories

161

Fat

5 g

Sat. Fat

1 g

Carbs

27 g

Fiber

1 g

Net carbs

26 g

Sugar

1 g

Protein

3 g

Sodium

146 mg

Cholesterol

0 mg

Nutrition information is automatically calculated and should be used as an approximation only.

Notes

  • Keep the lid closed – Try not to peek while the rice is cooking! The trapped steam is an important part of the cooking process. It allows the rice to absorb the liquid properly and helps create light, fluffy grains.

  • Adjust the tomato sauce to your liking – 4 ounces is what I prefer for a light tomato flavor, but If you like your rice extra saucy and tomato-forward, you can use up to 8 ounces. You can always freeze your extra sauce for next time.

  • Freshen it up with tomato – a diced tomato can be mixed in for fresh flavor and a pop of color

  • Chili powder optional - if you don’t prefer a smoky flavor, the chili powder can be left out or adjusted to your liking.

Ellison Crane
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Crispy Beef Tacos