This Mexican rice recipe is passed down through family generations and is easy to make, whether on a stovetop or in a rice cooker. I learned how to make Mexican rice from my tía and my kids are learning to make it now also! Not to be confused with Spanish rice, which has a yellow color by way of saffron, this rice dish is made with tomato sauce, stewed with delicious toasted white rice and smoky spices for a perfect side dish to any Mexican recipe.
Easy Mexican Rice Recipe
The most important ingredient when making Mexican rice is definitely the rice itself. Selecting a hearty, long-grain rice that will absorb flavors without becoming mushy is what you’re after. Great texture is a necessity for this Mexican rice dish!
My family has been using Mahatma Rice for generations. I’m proud to partner with them for this traditional Mexican recipe! Use their extra long grain rice for a sturdy grain or opt for the jasmine rice for a more fragrant, separated rice. This post is sponsored by Mahatma.
How to Make Mexican Rice
Authentic Mexican rice is made with tomato sauce (caldo de tomate), chili powder, cumin, and chicken broth, but I’ve seen it also made with fresh tomato, onion, garlic and even bell pepper and corn too.
Today we’re frying fresh tomato, onion and garlic – kind of like a traditional sofrito – together with the rice before covering with chicken broth and cooking on the stovetop until the rice is tender.
Mexican Rice in a Rice Cooker?
Can you make Mexican rice with a rice cooker? Sure! Just throw all the ingredients into the rice cooker and push start. However, before you default to Mexican rice in a rice cooker, give the stovetop method a try first.
Toasted rice and caramelized vegetables really bring another layer of flavor that you would otherwise miss. If you worry about under- or overcooking rice, a rice cooker is a suitable option.
Perfect Mexican Rice
Making Mexican rice is easy, but the results are anything but simple! Here’s everything you’ll need to make perfect Mexican rice.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2–3 tomatoes, diced
- 1 onion, diced
- 1 ½ cups Mahatma long grain rice
- 1 (8 oz) can tomato sauce
- 1 ½ cups chicken broth (use vegetable broth for a vegetarian rice dish)
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- Salt and black pepper, to taste
- A handful of chopped fresh cilantro leaves
Making Mexican Rice Easy
Heat olive oil in a large, deep skillet over medium to low heat. Add garlic, onion and tomato and cook, stirring frequently, until onions are fully cooked and translucent. Stir in rice until fully coated with sofrito mixture and well toasted. About two minutes.
Add tomato sauce and broth. Bring to a simmer and add seasoning. Make sure to add salt and pepper to taste.
Bring the pot to a boil, then immediately cover and reduce heat to low. Cook for 10–15 minutes or until rice is cooked. Add fresh cilantro for garnish as desired.
White Rice Recipes You’ll Love
Hawaiian Garlic Shrimp – We ate this delicious garlic shrimp with white rice in Hawaii and immediately cooked it up at home!
Cuban Arroz con Pollo – I grew up on this savory Cuban rice dish and my kids do too!
Costa Rican Gallo Pinto – Our favorite breakfast rice dish from a country we adore.
West African Jollof Rice – delicious African rice dish made with stewed tomatoes.
Arroz con Leche – a Cuban dessert recipe made with short-grain rice.
Arroz Congri – A traditional Cuban dish cooking white rice and black beans together
Mango Curry with Organic Rice – a savory curry made with mango and organic chicken
Cuban Fried Rice – when east meets west, food culture is born.
Easy Coconut Rice in a Rice Cooker – simple, yet so savory
Yellow Indian Jasmine Rice – made with turmeric and cumin!
Traditional Mexican Rice
You can make Mexican rice in the rice cooker, but this rice dish made with tomato sauce stewed in toasted white rice and smoky spices is a traditional Mexican recipe. Try this easy Mexican rice recipe tonight!
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2–3 tomatoes, diced
- 1 onion, diced
- 1 ½ cups long grain rice
- 1 (8 oz) can tomato sauce
- 1 ½ cups chicken broth (use vegetable broth for a vegetarian rice dish)
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- Salt and black pepper, to taste
- A handful of chopped fresh cilantro leaves
Instructions
Heat olive oil in a large, deep skillet over medium to low heat. Add garlic, onion and tomato and cook, stirring frequently, until onions are fully cooked and translucent. Stir in rice until fully coated with sofrito mixture and well toasted. About two minutes.
Add tomato sauce and broth. Bring to a simmer and add seasoning. Make sure to add salt and pepper to taste.Bring the pot to a boil, then immediately cover and reduce heat to low. Cook for 10–15 minutes or until rice is cooked. Add fresh cilantro for garnish as desired.
Notes
Though not traditional, you can also make Mexican rice in the rice cooker. Just add all the ingredients in and push on.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 265Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 686mgCarbohydrates: 50gFiber: 10gSugar: 21gProtein: 10g
