Andy’s Homemade Mexican Rice Recipe

There's something magical about the smell of toasted rice, garlic, and tomato wafting through the kitchen. Andy’s Homemade Mexican Rice is one of those comfort dishes that instantly takes me back to family gatherings, where it was always the first thing to disappear from the table.

This simple, savory side dish is packed with flavor and made with pantry staples you probably already have. It’s budget-friendly, super versatile, and a total crowd-pleaser. I first learned how to make it from my husband, Andy, who perfected it after years of watching his abuela cook it without a written recipe. Now, it's a must-have on taco night and a staple at every potluck we attend.

Whether you're serving it alongside enchiladas, spooning it into burritos, or enjoying it on its own with a squeeze of lime, this rice will win your heart.

Let’s dive into why you’re going to love Andy’s Homemade Mexican Rice.

Why You'll Love This Homemade Mexican Rice

Get ready to meet your new favorite side dish. Andy’s Homemade Mexican Rice is as comforting as it is flavorful, and it checks all the boxes for a go-to weeknight staple.

First of all, it’s incredibly easy to make. If you can stir, you can make this rice. There’s no need for fancy equipment or complicated steps—just one pan, a few simple ingredients, and about 30 minutes of your time.

It’s also budget-friendly. With just rice, tomato sauce, onion, garlic, and a few spices, you can make a big batch that feeds the whole family. It's the perfect dish to stretch your grocery dollars without sacrificing flavor.

The flavor is unbeatable. Toasting the rice in oil gives it a slightly nutty base, while the garlic and onion bring out deep, savory notes. The tomato sauce adds that signature red hue and just the right hint of sweetness.

It’s incredibly versatile. Serve it as a side, a burrito filler, or even topped with a fried egg for breakfast. You can keep it mild for kids or kick up the heat with jalapeños or hot sauce.

Once you see how easy and delicious it is, you’ll find yourself making it again and again—just like we do.

Ingredients Notes

The beauty of this rice is how much flavor you can coax out of just a few humble ingredients. Each one plays an important role in bringing this dish to life.

Long-grain white rice is the foundation of this recipe. You want to use standard long-grain, not jasmine or basmati. The grains stay separate and fluffy, absorbing the tomato flavor without becoming mushy. Be sure to rinse your rice first to remove excess starch and avoid clumping.

Tomato sauce gives the rice its classic red-orange color and rich flavor. Canned tomato sauce works perfectly here—just a small amount goes a long way. If you don’t have any on hand, you can blend canned tomatoes and strain them for a similar effect.

Onion and garlic form the flavor base. I like to finely dice the onion so it softens quickly and melts into the rice as it cooks. Fresh garlic is a must—don’t skip it! It adds depth and that comforting, home-cooked aroma.

Chicken broth is used in place of water for a big boost in flavor. You can use homemade or store-bought, and even substitute with vegetable broth if you’re keeping it vegetarian. Just make sure it's a flavorful broth since it infuses every bite.

You’ll also need a heavy-bottomed pan with a lid—a deep skillet or saucepan works great. Having a tight-fitting lid is key for perfectly steamed rice.

How To Make This Homemade Mexican Rice

Making this rice is easier than you think, and the payoff is huge. Here’s how we do it, step by step.

Start by rinsing your long-grain white rice under cold water until the water runs mostly clear. This helps get rid of excess starch, which is the enemy of fluffy rice. Drain well and set aside.

Heat a few tablespoons of oil in a large skillet over medium heat. Add the rice and stir constantly for about 5-7 minutes. You want the rice to turn golden brown and smell slightly nutty. This toasting step is essential—it adds both flavor and texture.

Once your rice is toasted, stir in the diced onion and cook for another 2-3 minutes until the onion softens. Then, add your minced garlic and cook just until fragrant, about 30 seconds. You don’t want the garlic to burn, just bloom.

Now it’s time to add the flavor boosters: pour in the tomato sauce and stir to coat the rice evenly. Let it cook for a minute or so to deepen the flavor, then add your chicken broth, a big pinch of salt, and any extra spices (a dash of cumin, chili powder, or even a bit of oregano all work well here).

Bring everything to a gentle boil, then lower the heat to the lowest setting, cover the pan, and let it simmer undisturbed for 18-20 minutes. No peeking! Lifting the lid releases steam and can mess with the cook time.

Once the liquid is fully absorbed, turn off the heat and let the rice sit, covered, for 5 minutes. Then fluff it gently with a fork and serve. The grains should be tender, flavorful, and perfectly separate.

Storage Options

Andy’s Homemade Mexican Rice stores beautifully, making it ideal for meal prep or leftovers.

Let the rice cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 4-5 days. It reheats well in the microwave or on the stovetop—just add a splash of broth or water to keep it from drying out.

If you want to freeze it, let the rice cool completely and portion it into freezer-safe bags or containers. It’ll keep well for up to 3 months. To reheat, thaw overnight in the fridge or microwave directly from frozen in short bursts, stirring in between.

For best results, reheat in a skillet with a few teaspoons of water or oil, which helps bring back its just-cooked texture.

Variations and Substitutions

One of the best parts about this recipe is how adaptable it is. You can make it your own depending on what you have in your pantry or your mood.

For a spicier version, add a finely chopped jalapeño or serrano pepper along with the onion. A pinch of cayenne or a few dashes of hot sauce can also dial up the heat.

To make it vegetarian or vegan, simply swap the chicken broth for vegetable broth. You’ll still get a rich, flavorful result with zero animal products.

You can easily sneak in extra veggies—finely chopped bell peppers, peas, or even corn can be added just before simmering for more color and nutrition. My kids love when I stir in peas right at the end for a pop of sweetness.

Swap the tomato sauce for salsa if you're in a pinch or want to experiment with different flavor profiles. Salsa verde, smoky chipotle, or even fire-roasted tomato salsa can completely transform the dish.

Finally, try using brown rice if you're aiming for a healthier twist. Just keep in mind that the cooking time will be longer (closer to 40-45 minutes), and you may need a bit more liquid.

Don't be afraid to experiment! This rice is forgiving and flexible, and you might just stumble on a new favorite version.

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