Mexican Rice: Easy Homemade Side Dish for Any Meal

The pan caught the light in the late afternoon and I decided to make Easy Mexican Rice. The grain looked small and honest, little white pearls that turn warm and orange and soft in the same pot. I love how the tomatoes make the rice blush. And the cilantro on top gives a bright, loud finish against the soft, warm bed of rice.

Most days I make a simple side and call it dinner. This one feels like more than a throw-together. It has a crisp onion start, a toasty snap when the rice hits the oil, and then it quiets into fluff. If you like hands-off dinner wins, you might enjoy these easy crockpot recipes too.

How the Recipe Easy Mexican Rice Unfolds

Here’s the beat. You toast rice like you’re waking it up. You add tomato, broth, and spices like a short, warm invitation. Then you cover the skillet and let it do its thing. The hard part is the waiting. But it’s a happy wait.

I learned that letting it rest off the heat gives better texture. And yes, this part matters. If you rush it, the rice can clump or feel gummy. Give it that quiet five minutes with the lid on. If you like casseroles that taste like a meal, this method nudges toward that same easy comfort try a version like chicken enchilada rice casserole sometime.

Ingredients to Have Ready

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Lay things out on the counter. The rice in a small bowl, the broth measured, the tomatoes waiting in their can. It keeps the whole process calm. I like to dice the onion small so it melts into the rice rather than always announcing itself. But I also love the little crunchy edges when the onion hits the pan just right.

Bringing Easy Mexican Rice Together With Easy Steps

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a large skillet, heat olive oil over medium heat. Add the onion and sauté until soft, about 3-4 minutes.
3. Add the garlic and sauté for an additional minute until fragrant.
4. Stir in the rice and toast for about 2 minutes, stirring frequently.
5. Add the broth, diced tomatoes (with their juice), cumin, chili powder, and salt. Bring to a boil.
6. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. Remove from heat and let it sit covered for an additional 5 minutes.
8. Fluff the rice with a fork and garnish with fresh cilantro before serving.

Follow those steps and the rice mostly takes care of itself. Keep an eye on the simmer at the start so it doesn’t boil over. Stir only until the rice is toasted. Then leave it alone. The quiet steam does the rest.

Serving Ideas That Feel Natural and Flexible

This rice eats well with almost anything. Scoop it next to grilled chicken or spoon it under a fried egg. Use it to fill burritos or pile it beside roasted vegetables. A squeeze of lime brightens the plate. A dollop of plain yogurt keeps things cool.

Pair it with simple, everyday foods. It plays well with beans, avocado slices, and a crisp salad. Or fold it into a bowl with salsa, shredded chicken, and a handful of greens for a quick meal. If you like mixing rice into meals, try building a bowl like the chicken rice bowls I keep coming back to.

Keeping Leftovers for Later

Rice keeps surprisingly well if you store it right. Cool it quickly by spreading it in a shallow container. Seal and refrigerate within two hours. It will keep 3–4 days in the fridge.

To reheat, sprinkle a little water over the rice and microwave covered for a minute or two, or warm it gently on the stove with a splash of broth. Fluff before serving. For longer storage, freeze in portioned bags for up to 3 months and reheat from frozen with a splash of liquid.

One tip: rice firms up in the fridge. That’s normal. A little steam brings it back.

Small Details That Matter and Tips That Help

Toast the rice until you smell it lightly nutty. Not burnt just awake. It gives the final dish a gentle depth.

Salt at the end if you used salty broth. Taste before you add more. If the tomatoes in the can are spicier than you like, a pinch of sugar smooths the heat without making it sweet.

Keep the lid snug while it cooks. Steam traps in and finishes the rice evenly. A heavy lid works best. If your skillet has no lid, tent the pan tightly with foil. I learned that the hard way. If you’ve ever rushed this step, you know.

Try using vegetable broth for a vegetarian crowd. Or switch to chicken broth when you want the dish to feel more like a main.

Prep Tips That Help

Rinse the rice and let it drain while you dice the onion. It saves time. Warm the broth in the microwave for a minute so it doesn’t cool the pan when you add it. Small things like that keep the temperature steady.

Measure spices into a little dish so you can add them quickly. The recipe moves fast once you start toasting the rice. Little mise en place keeps you calm.

Easy Variations You Can Try

• Stir in a cup of frozen peas at the end for a bright hit of color.
• Add a diced bell pepper with the onion for extra crunch.
• Fold in corn kernels and black beans to make it heartier.
• Swap in lime zest and chopped scallions instead of cilantro for a fresher finish.

Keep it simple. These shifts change the mood but not the method.

Choosing the Right Pan or Dish

Use a wide, heavy skillet with a snug lid. The surface lets the rice toast evenly. A thin pan gets hot spots and can scorch the rice.

If your lid is light, the steam escapes and the rice cooks unevenly. Dutch ovens work, too. Color matters to me a deep, warm pan makes the rice look cozy while it cooks. But don’t worry if you don’t have one. A basic skillet will do the job.

Questions That Come Up

Q: Can I use brown rice instead?
A: Yes, but brown rice needs more liquid and a longer cook time. Expect about 40–50 minutes simmering and extra broth.

Q: My rice turned out mushy. What did I do wrong?
A: It likely had too much liquid or you stirred after covering. Toast the rice first and trust the simmer time. Let it rest covered after cooking.

Q: Can I make this in a rice cooker?
A: You can, but skip the toasting step and sautéing the onion and garlic first in a small pan. Then add everything to the cooker and follow the machine’s white rice setting.

Q: Is it okay to use fresh tomatoes?
A: Fresh tomatoes work, but they change the texture and moisture. Use roughly the same volume and consider cooking them down a bit before adding the broth.

Q: How spicy is the dish?
A: Mild to moderate, depending on the canned tomatoes with green chilies. Taste and add salt or a pinch of sugar if it’s too sharp.

Q: Can I double the recipe?
A: Yes. Use a larger pan and keep the simmer gentle. Cook time may increase a few minutes.

A Thought Before You Go

There’s something small and steady about a pot of rice that makes a night feel held. It doesn’t demand much. It does one thing and does it well. When the cilantro lands on top and the steam curls up, the kitchen feels settled. A good side, yes. But also: a quiet finish to a busy day.

If you want another simple guide with photos and a slightly different take, this version on How to Make Mexican Rice Recipe for all your Tex-Mex meals! has nice visuals and extra notes.

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