Mexican rice (sometimes called Spanish rice in North America) is a fluffy, tomato-based rice dish that’s:
Lightly toasted in oil
Simmered with tomato, onion, garlic, and broth
Finished with a soft, tender texture and a gentle reddish-orange colour
Unlike plain boiled rice, Mexican-style rice has layers of flavour and a slightly nutty taste from toasting.
A Perfect Mexican Rice Recipe at Home should give you:
Separate, non-sticky grains
Balanced tomato and savoury flavours
A texture that’s soft but not mushy
Ingredients for Perfect Mexican Rice
Here’s a classic base recipe that serves about 4–6 people.
Core Ingredients
1½ cups (about 285 g) long-grain white rice
3 tbsp neutral oil (vegetable, canola, sunflower, or light olive oil)
½ medium onion, finely chopped (white, yellow, or brown onion)
2–3 cloves garlic, minced
1 cup (240 ml) tomato sauce or smooth blended tomatoes
2½ cups (600 ml) chicken stock or vegetable stock (low sodium if possible)
½ tsp salt, plus more to taste
½ tsp ground cumin
¼ tsp smoked or regular paprika (optional, for colour and flavour)
Optional Add-Ins
1 small carrot, finely diced
½ cup frozen peas
1 jalapeño or serrano, deseeded and finely chopped (for a bit of heat)
A handful of fresh coriander/cilantro, chopped, for serving
Lime wedges for squeezing over at the end
You can easily adapt this Perfect Mexican Rice Recipe at Home to be vegetarian by using vegetable stock instead of chicken.
Step-by-Step: Perfect Mexican Rice Recipe at Home
1. Rinse and Drain the Rice
Rinsing removes excess surface starch so the rice cooks up fluffy instead of sticky.
Put the rice in a fine mesh sieve or bowl.
Rinse under cold water, swishing with your hand, until the water runs mostly clear.
Drain very well—let it sit in the sieve for a few minutes so there isn’t extra water going into the pan.
Skipping this step won’t totally ruin your rice, but rinsing really helps if you want that Perfect Mexican Rice Recipe at Home texture.
2. Toast the Rice in Oil
This is where the flavour and texture start.
In a medium saucepan with a tight-fitting lid, heat the 3 tbsp oil over medium heat.
Add the drained rice.
Cook, stirring often, for 5–8 minutes until the rice turns light golden in spots and smells nutty.
You’re not trying to brown it deeply, just gently toast the grains. This step helps keep them separate and adds a subtle roasted flavour.
If using diced carrot, add it halfway through toasting so it softens a bit.
3. Sauté the Aromatics
Add the chopped onion to the pan with the rice.
Cook for another 2–3 minutes, stirring, until the onion turns slightly translucent.
Add the garlic (and chopped jalapeño if using) and cook for 30–60 seconds more, just until fragrant—don’t let the garlic burn.
This aromatic base is key to the depth of your Perfect Mexican Rice Recipe at Home.
4. Add Tomato and Spices
Pour in the tomato sauce or blended tomatoes.
Stir so all the rice is coated and sizzling gently.
Add the salt, cumin, and paprika (if using).
Let the tomato cook with the rice for a minute or two; this reduces any “raw” tomato taste and helps the flavour concentrate.
5. Add the Stock and Bring to a Simmer
Pour in the stock and stir once to distribute everything evenly.
Taste the liquid carefully and adjust the salt now—it should be pleasantly seasoned, like a good soup.
Bring the mixture up to a gentle simmer over medium-high heat.
As soon as you see consistent bubbling across the surface, you’re ready for the crucial part.
6. Cover, Reduce Heat, and Cook
Turn the heat down to low.
Cover the pan with a tight-fitting lid.
Cook for 15–18 minutes without lifting the lid.
Try not to peek! Lifting the lid releases steam and can interfere with even cooking, which is the enemy of the Perfect Mexican Rice Recipe at Home.
If you’re using frozen peas, you can scatter them over the top of the rice and quickly put the lid back on during the last 5 minutes of cooking.
7. Rest and Fluff
When the time is up:
Turn off the heat.
Leave the lid on and let the rice rest for 10 minutes.
This rest lets the steam redistribute and finish cooking the rice gently, avoiding a mushy bottom and undercooked top.
After resting:
Remove the lid.
Use a fork to gently fluff the rice, lifting from the bottom to loosen the grains.
Sprinkle with chopped coriander/cilantro if you like.
You should see individual grains, a soft texture, and that classic reddish-gold colour—your Perfect Mexican Rice Recipe at Home is ready.
Variations on Mexican Rice
Once you’ve mastered the basic method, try these variations:
Restaurant-Style Mexican Rice
Add 1–2 tsp tomato bouillon powder (if you use it) to boost savoury flavour.
Stir in a small knob of butter at the end for extra richness.
Veggie-Packed Mexican Rice
Add diced red and green bell peppers with the onion.
Stir in corn and black beans at the end for a more filling side.
Spicy Mexican Rice
Use extra jalapeño or a spicier chili like serrano.
Add a dash of chili powder or chipotle powder with the cumin.
Easy Oven-Baked Version
If you prefer a more hands-off method:
Toast the rice and sauté the aromatics in a skillet.
Transfer everything to an oven-safe dish.
Add stock and tomato, cover tightly with foil, and bake at 375°F / 190°C for about 25–30 minutes, then rest and fluff.
This still gives you a Perfect Mexican Rice Recipe at Home, but frees up the stovetop.
Practical Tips for Perfect Mexican Rice Every Time
To make your Perfect Mexican Rice Recipe at Home truly foolproof, keep these points in mind:
1. Rice Type Matters
Use long-grain white rice for the classic texture.
Basmati can work, but will be slightly different in aroma.
Brown rice needs more liquid and a longer cooking time (around 35–40 minutes), so don’t swap it 1:1 without adjusting.
2. Watch the Liquid Ratio
For long-grain white rice, about 1 part rice to 1.6–1.7 parts liquid (including tomato sauce) usually works well.
If your rice is consistently too soft:
Use slightly less stock next time.
If it’s too firm:
Add a splash more hot stock or water and let it cook, covered, for another few minutes.
3. Use Low to Medium-Low Heat Once Covered
If the heat is too high after you cover the pot, the bottom can burn before the top cooks. A gentle simmer is what you want.
4. Don’t Stir While It’s Cooking
Stirring rice while it simmers can break the grains and make them sticky. Once the lid goes on, leave it alone until it’s time to rest and fluff.
5. Adjust for Local Ingredients
Whether you’re in the US, UK, or Canada, brands of stock and tomato products vary:
Some tomato sauces/passata are thicker or more acidic. If your rice tastes too tangy, add a pinch of sugar.
If your stock is salty, reduce the added salt and adjust at the end.
Serving Ideas for Mexican Rice
Your Perfect Mexican Rice Recipe at Home goes with so many dishes:
Tacos (chicken, beef, veggie, or fish)
Fajitas and burritos
Grilled meats like steak, chicken, or pork chops
Refried beans, black beans, or pinto beans
Roasted vegetables and simple salads
It also makes great leftovers:
Store in an airtight container in the fridge for 3–4 days.
Reheat with a splash of water or stock in a covered pan or microwave-safe dish.
You can even turn leftover Mexican rice into:
Burrito fillings
Stuffed peppers
Quick “rice bowls” with veggies and protein
Conclusion
A truly Perfect Mexican Rice Recipe at Home doesn’t depend on a long list of complicated ingredients. It comes down to:
Rinsing and toasting the rice
Building flavour with aromatics, tomato, and gentle spices
Using the right liquid ratio
Letting the rice steam and rest before fluffing
With this method, you can make fluffy, flavourful Mexican rice in your own kitchen—whether you’re in a flat in London, a condo in Toronto, or a house in Texas. Once you’ve tried it a couple of times, you’ll never feel like you have to rely on restaurant rice or boxed mixes again.