Mexican Rice

This fluffy Mexican rice recipe, seasoned with garlic salt and cumin, will quickly become a go-to side dish in your household.?

How to Make Mexican Rice

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Mexican Rice Ingredients

These are the simple ingredients you?ll need to make this Mexican rice recipe:?

• Oil: Start with three tablespoons of vegetable oil.
• Rice: A cup of uncooked long-grain rice should make about four servings. 
• Seasonings: Season the Mexican rice with garlic salt and ground cumin. 
• Onion: A chopped onion adds flavor and texture. 
• Broth: Use store-bought or homemade chicken broth. 
• Tomato sauce: Use store-bought or homemade tomato sauce.

How to Cook Mexican Rice

Here?s a brief overview of what you can expect when you make homemade Mexican rice:?

1. Season the rice and cook in oil until puffed and golden.?
2. Add the onion and cook until the onion is softened.?
3. Stir in the broth and tomato sauce, then bring to a boil.?
4. Reduce to a simmer, cover, and cook for 20 more minutes.?

How to Serve Mexican Rice

Explore our entire collection of Mexican Main Dish Recipes for delicious inspiration. Here are a few of the top-rated recipes you?ll find: 

• Taqueria-Style Tacos
• Angela’s Awesome Enchiladas
• Delicious Black Bean Burritos

How to Store Mexican Rice

Store your leftover Mexican rice in an airtight container in the refrigerator for up to four days. Reheat in the microwave or on the stove. If you?re worried about the rice drying out during the reheating process, stir in a dash of broth.?

Cookdap Community Tips and Praise

?Absolutely LOVE this recipe,? raves Jamie Snyder. ?It?s my go-to and everyone loves it. You definitely have to use broth. I tried it with water once and it was bland.?

?Great rice,? according to Joanna. ?I use it for chicken bowls so I add green chilies, corn, and rinsed black beans. Serve with cubed chicken, lettuce, salsa, cilantro, sour cream and chips.?

?The recipe was perfect,? says SmallGroup. ?I made a big batch and we ate it for several days. The only thing I did differently was add a little cayenne.?