Andy’s Homemade Mexican Rice Recipe

There’s something irresistibly comforting about the smell of Mexican rice simmering on the stove — warm, tomato-scented steam rising in the kitchen, with the gentle crackle of rice toasting in oil. This is the kind of dish that instantly takes me back to family gatherings, where this golden, fluffy side dish always stole the spotlight.

this Recipe

Andy’s Homemade Mexican Rice isn’t just a nostalgic favorite — it’s a staple I turn to again and again. It’s easy enough for weeknights, delicious enough for dinner parties, and budget-friendly enough to feed a crowd without stress. I’ve tweaked and tested this recipe to perfection, and now I’m sharing it with you.

Let’s dig into why this rice belongs in your weekly rotation.

Why You’ll Love This Homemade Mexican Rice

Get ready to fall in love with your new favorite side dish. This homemade Mexican rice recipe is bursting with flavor and checks all the boxes for an easy, satisfying addition to any meal.

First off, it’s simple and foolproof. You don’t need any fancy ingredients or special skills to pull this off — just a few pantry staples and a little patience. Once you get the technique down, it’ll be second nature.

It’s also incredibly affordable. This recipe uses rice, tomato sauce, broth, and a few basic seasonings — ingredients you probably already have. It's perfect when you're feeding a family on a budget or just trying to make your grocery dollars stretch a little further.

Another big win: this rice is ultra-flavorful and customizable. Whether you like it mild, spicy, veggie-packed, or loaded with extra garlic, you can tweak it to your heart’s content. It even makes a great base for burrito bowls or taco night.

And don’t forget how meal-prep friendly it is. Make a big batch and enjoy it throughout the week with tacos, grilled meats, or even scrambled eggs in the morning.

Once you make this rice from scratch, you’ll never go back to the boxed stuff. Let’s talk ingredients.

Ingredients Notes

The magic of Andy’s Homemade Mexican Rice lies in just a handful of humble ingredients. Each one adds depth, texture, and warmth, and when they come together, the result is anything but basic.

Long-grain white rice is the star here. It stays fluffy and light, with just the right amount of chew. The key is rinsing it well and toasting it in oil before adding liquid — that extra step gives you that signature texture and slight nuttiness that sets this rice apart.

Tomato sauce is what gives this rice its gorgeous color and tangy depth. Go for a plain, canned tomato sauce — not pasta sauce — to keep the flavors clean and classic. If you prefer a slightly chunkier texture, you can swap in pureed canned tomatoes.

Chicken broth adds richness and saltiness to the dish. You can use homemade or store-bought broth, but be sure to taste and adjust for salt, especially if your broth is low-sodium. For a vegetarian version, vegetable broth works beautifully too.

Garlic and onion bring savory depth to every bite. I like to finely chop a small onion and sauté it with the rice, then add minced garlic once the onion softens. Don’t skip this step — it builds the flavor base that makes the whole dish sing.

You’ll also need a neutral oil, like canola or vegetable oil, for toasting the rice. This step not only enhances the texture but also locks in flavor. A medium saucepan or deep skillet with a tight-fitting lid is ideal for cooking the rice evenly and trapping steam.

Ready to cook? Let’s walk through the steps.

How To Make This Homemade Mexican Rice

Making authentic-tasting Mexican rice at home might seem tricky, but once you’ve done it once, it’s surprisingly straightforward. Here’s how I make it every time — with perfectly fluffy, flavorful results.

Start by rinsing your long-grain white rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from getting sticky. Drain well, then heat a few tablespoons of oil in a medium saucepan over medium heat.

Add the rice to the hot oil and sauté for about 5 to 7 minutes, stirring often. You’ll notice the rice starts to turn golden and develop a slightly nutty aroma. That’s exactly what you want. When most of the rice is lightly toasted, add the chopped onion and cook for another 2 minutes until softened.

Stir in your minced garlic, and let it cook just until fragrant — about 30 seconds. Now, pour in your tomato sauce and chicken broth, giving everything a good stir to combine. This is also the time to add a pinch of salt, cumin, and, if you like, a dash of chili powder for extra heat.

Bring the mixture to a gentle boil, then immediately reduce the heat to low and cover the pan with a tight-fitting lid. Let the rice simmer for 18–20 minutes, undisturbed. Resist the urge to peek — lifting the lid lets precious steam escape and can throw off the cook time.

Once the timer goes off, remove the pan from heat and let it sit, covered, for another 5 minutes. Then, uncover and fluff the rice with a fork. You’ll be greeted with tender, perfectly seasoned rice with a rich tomato hue and toasty aroma.

The whole process takes just over 30 minutes, and the results are more than worth it.

Storage Options

One of the best things about Andy’s Homemade Mexican Rice is how well it keeps. Whether you're prepping for the week or storing leftovers, this rice is incredibly fridge- and freezer-friendly.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in the microwave or on the stovetop with just a splash of broth or water to loosen it up.

If you want to freeze it, let the rice cool completely first. Then transfer it to freezer-safe containers or resealable freezer bags, pressing out as much air as possible. It’ll keep in the freezer for up to 2 months.

To reheat from frozen, you can either thaw it overnight in the fridge or warm it directly in a covered skillet over low heat, adding a bit of liquid to prevent drying out. It’ll be almost as good as fresh!

Variations and Substitutions

This recipe is super flexible, so don’t be afraid to make it your own. Whether you're catering to dietary needs or just using what you’ve got, there’s plenty of room to experiment.

If you need a vegetarian version, simply swap out the chicken broth for vegetable broth. You’ll still get tons of flavor without the meat-based ingredients.

For a spicier kick, add a finely chopped jalapeño or serrano pepper along with the onion, or stir in a pinch of cayenne or extra chili powder. You can also splash in some hot sauce at the end for an extra layer of heat.

Want to add veggies? Diced carrots, peas, or bell peppers work great. Add them after toasting the rice but before simmering — they’ll cook perfectly in the broth and blend seamlessly with the flavors.

Short on tomato sauce? Try using tomato bouillon (like Knorr) dissolved in water, or a small amount of tomato paste thinned with broth. The flavor profile will be slightly different but still delicious.

And if you're cooking for a crowd or meal prepping, go ahead and double the recipe — just make sure your pot is big enough and give it a little extra time to cook through evenly.

Don’t be afraid to experiment — that’s how Andy’s Homemade Mexican Rice came to be in the first place. Play around with flavors, spice levels, and add-ins until you find your perfect version.

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