This post may contain affiliate links. Please see our privacy policy for details.

“Mexican<

Restaurant-style Mexican rice made right at home! The best side dish for tacos, burritos, enchiladas + so much more. So good!

Mexican Rice - Restaurant-style Mexican rice made right at home! The best side dish for tacos, burritos, enchiladas + so much more. So good!

Featured Comment

I wrote this recipe down directly to my recipe book, expecting to adjust things as I went along. Well, for once, I didn’t need to adjust anything. It was just fantastic and exactly what I wanted. I had it with some 15 hour slow cooked goat mexican style, with some mushrooms and guac. Seriously yum and I will make it again.
Angela
199 more comments

This Mexican rice has been our go-to side dish again and again in our house. It’s been tested, perfected, and made at least a hundred times since 2014 when this recipe was first posted. HUNDREDS, I tell you.

why i love this recipe

  • One pot meal. A true one pot meal, the rice soaks up all the flavors of the tomato-infused broth with cumin and chili powder for that extra kick of flavor. Not to mention, one pot means less dishes, less clean up!
  • Clean out the fridge meal. This is a great recipe to throw in any lingering veggies that need to be used up ASAP.
  • Pairs well with many dishes. Mexican rice can be served alongside so many dishes, pairing well with chicken, seafood, carne asada, enchiladas, tacos and burritos to name a few.
  • Freezer-friendly. This recipe is very freezer-friendly and can be kept for 3 months, making it great for meal prep.
Mexican Rice - Restaurant-style Mexican rice made right at home! The best side dish for tacos, burritos, enchiladas + so much more. So good!

You can serve as is or alongside some tacos or enchiladas. Personally, I love it as a main dish, digging my way in with my favorite tortilla chips.

tips and tricks for success

  • Rinse the rice prior to using. Using a fine mesh strainer, rinse the rice under cold water to remove any excess starch.
  • Toast the rice. Toasting the rice beforehand will add a nutty richness to the rice. Watch out for burnt grains.
  • Make it vegetarian. Vegetable broth can be used for the chicken broth.
  • Gently fluff. Fluff the rice using a fork to gently separate the grains without breaking them, never stirring. Stirring will lead to mushy rice.
Mexican Rice - Restaurant-style Mexican rice made right at home! The best side dish for tacos, burritos, enchiladas + so much more. So good!

what to serve with mexican rice

Tools For This Recipe

Large cast iron skillet

Mexican Rice: Frequently Asked Questions

What is tomato sauce? Is it the same as passata?

Tomato sauce, in the US, is tomato puree typically cooked down for a thick, smooth consistency with a relatively sweet flavor. Passata is simply uncooked tomato purée. You can use passata in place of tomato sauce, but it is not a completely equal substitute.

How can I make this vegetarian?

You can substitute vegetable broth for the chicken broth.

Can I substitute something else for the cilantro?

You can omit the cilantro altogether or substitute parsley.

Is this freezer-friendly?

Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop or microwave, adding a splash of broth or water as needed.

Mexican Rice

Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Restaurant-style Mexican rice made right at home! The best side dish for tacos, burritos, enchiladas + so much more. So good!
4.7 stars (59 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 ½ cups basmati rice
  • 1 (8-ounce) can tomato sauce
  • 1 ½ cups chicken broth
  • 1 cup corn kernels
  • ½ cup diced carrots
  • ½ cup frozen peas
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Roma tomatoes, diced
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  • Heat olive oil in a large cast iron skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Stir in rice until toasted, about 2 minutes.
  • Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes.
  • Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes.
  • Stir in tomatoes until heated through, about 1-2 minutes.
  • Serve immediately, garnished with cilantro, if desired.

Video

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook