Homemade Mexican Rice Recipe

Name: Homemade Mexican Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: ¼ cup vegetable oil; 2 cups uncooked white rice; 1 ½ teaspoons kosher salt; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ cup chopped onion; 1 Serrano or Anaheim pepper; 15 ounces tomato sauce; 4 cups chicken broth; 1 cup fresh or frozen peas & carrots; chopped cilantro; shredded cheese

User Reviews

4.9

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
360 kcal
Course
Side Dish
Cuisine
Mexican

Homemade Mexican Rice Recipe

Felix Long

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This easy Mexican Rice recipe is packed with bold tomato flavor, a hint of chili, and the fluffiest texture you’ve ever tasted! Whether it's Taco Tuesday or a Cinco de Mayo celebration, this authentic arroz rojo pairs perfectly with carne asada, chicken enchiladas, or burrito bowls, making it the ultimate flavorful side dish for your dinner table!

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Ingredients

Servings

¼ cup vegetable oil
2 cups uncooked white rice
1 ½ teaspoons kosher salt
1 teaspoon ground cumin
½ teaspoon garlic powder
½ cup chopped onion
1 Serrano or Anaheim pepper seeds and membrane removed, then diced
15 ounces tomato sauce
4 cups chicken broth
1 cup fresh or frozen peas & carrots (optional)
chopped cilantro for garnish
shredded cheese for topping (optional)

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Instructions

Heat the oil in a large sauce pan over medium heat, then add rice and cook, stirring frequently, until the rice begins to turn golden brown.
Add the salt, garlic powder, and cumin and stir, cooking another minute. Add the onion and Anaheim pepper, stirring to combine and cooking for another 3-5 minutes, until the vegetables begin to soften.
Stir in the tomato sauce or diced tomatoes and chicken broth and veggies (if using), then bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes, until all of the liquid has been absorbed. Fluff with a fork, then cover and allow to sit another 5 minutes before serving.

Notes

If you don't have an anaheim pepper, you can use one 7-ounce can mild fire roasted diced green chilies. Just drain and add it along with the tomato sauce and water, instead of adding it with the onions.
You can use one 15-ounce can of diced tomatoes if you don't have tomato sauce on hand. Do not drain the juice from the tomatoes - go and ahead add it all to the rice.
Some variations I love are to sprinkle a little melted cheese over the top of the cooked, fluffed rice and let it melt before serving or to sprinkle the rice with chopped cilantro (because I LOVE cilantro). Or you can add a cup or two of frozen peas & carrots if you have finicky littles who tend to balk at the site of veggies!
Store: Transfer cooled rice to an airtight container and store in the fridge for up to 5 days.
Freeze: Portion into freezer-safe bags or containers, flattening them for easy storage. Freeze for up to 3 months.
Reheat: Add a splash of chicken broth or water to the rice and reheat on the stovetop or microwave, stirring occasionally to restore its fluffy texture.
Make Ahead: Cook the rice as directed, then let it cool completely before storing. Reheat just before serving for a freshly made taste with none of the last-minute rush.
This recipe is on page 127 of my cookbook, House of Nash Eats Everyday!