Recipe

Easy Mexican Rice Recipe

Fluffy, tomato-kissed Mexican rice with toasted grains, cozy garlic-onion flavor, and zero mush. One pan, weeknight simple, restaurant-level payoff.

By Matt Campbell

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4.8

A real photo of fluffy Mexican rice in a wide skillet with a wooden spoon, visible toasted grains, and a few cilantro leaves on top

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Mexican rice has two moods: light and fluffy or sad and soggy. This recipe is here to make sure you never meet the second one again.

The trick is not fancy ingredients. It is a couple of small moves that change everything: rinse the rice, toast it until it smells like popcorn, then let it steam gently in a tomato broth that actually tastes like something.

This is the kind of rice that plays nice with tacos, bowls, grilled chicken, beans, and that mysterious “whatever is in the fridge” situation. It is weeknight-friendly, but it still has those crisp little edges on the bottom if you let it.

A real photo of long-grain rice toasting in a pan with onions and garlic, turning lightly golden

Why It Works

Fluffy grains, not clumps: Rinsing removes extra starch so the rice stays separate.
Deeper flavor fast: Toasting the rice in oil builds that classic restaurant taste without extra work.
Balanced tomato punch: A mix of tomato sauce and broth gives color and savoriness without tasting like plain marinara.
Hands-off finish: A tight lid and low simmer means the rice steams evenly, then fluffs like a dream.

Pairs Well With

Storage Tips

Refrigerate: Cool rice quickly, then store in an airtight container for up to 4 days.

Reheat (best method): Add a splash of broth or water, cover, and warm in the microwave in 45-second bursts, fluffing in between. On the stove, reheat in a covered pan on low with a small splash of liquid.

Freeze: Portion into freezer bags, press flat, and freeze up to 2 months.

Thaw and revive: Thaw overnight in the fridge or reheat straight from frozen with a splash of water and a lid. Fluff hard at the end. That is where the magic comes back.

Common Questions

Why is my Mexican rice mushy?

Usually one of three things: the rice was not rinsed, the heat was too high (boiling instead of gently simmering), or the lid was opened too much. Rinse well, keep it at a low simmer, and treat the lid like it is holding a secret.

Do I have to toast the rice?

You can skip it, but you will taste the difference. Toasting builds that nutty, restaurant-style flavor and helps the grains stay separate.

Can I use brown rice?

Yes, but the timing and liquid change. Use the same method, then follow your brown rice package ratio and cook time (usually closer to 35 to 45 minutes). Expect a chewier texture.

What kind of rice works best?

Long-grain white rice is the classic choice for fluffy Mexican rice. Jasmine works in a pinch but will be more aromatic. Avoid short-grain rice here since it gets sticky.

Can I add veggies?

Absolutely. For the easiest, no-peeking option, add 1/2 cup frozen peas and carrots right into the pot when you add the broth. Or stir in thawed peas at the end when you fluff the rice. You can also sauté diced bell pepper with the onion at the start.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan or deep skillet with a tight-fitting lid
Fine-mesh strainer (for rinsing)
Measuring cups and spoons
Wooden spoon or spatula

I learned the hard way that rice has a long memory. You rush it, you poke it, you crank the heat, and it will absolutely humble you. This version is the one I make when I want rice that feels like it came from a good local spot, not a box on autopilot.

It started as a weeknight problem: I wanted a side that could carry dinner without me making three more dishes. Now it is my default move for taco night. Toast, pour, cover, walk away. Then you come back and fluff it like you knew what you were doing the whole time.