This easy Mexican rice is a great choice for your next meal or fiesta. Tender, well seasoned and ready in about 30 minutes, it uses a few simple pantry ingredients and delivers restaurant-style flavor at home. Once you try it, you may never order Mexican rice out again.
Rice has always been a comfort food in my kitchen. Over the years I’ve experimented with pilafs, coconut rice and other simple preparations, but when I want a classic side for tacos, enchiladas or a burrito bowl, I reach for this Mexican rice. It’s flavored with garlic, cumin and tomato paste for a rich, slightly smoky depth and bright color. My family loves it alongside a variety of Mexican-inspired mains, and it also makes a satisfying base for bowls and burritos.
Why you’ll love this recipe:
- Tender, flavorful rice with a consistent texture every time.
- No rinsing or soaking necessary—briefly toasting the rice in oil keeps the grains separate.
- Simple, gluten-free side dish that also works as a base for bowls or a burrito filling.
Recipe ingredients
These are basic ingredients that are likely already in your pantry. The ingredient amounts are shown in the recipe card below.
Ingredient notes
- Rice: Long grain white rice gives the classic light, fluffy texture. If you prefer brown rice, follow the package liquid and cooking-time instructions for that variety.
- Oil: Any neutral cooking oil works. The oil helps toast the rice and prevents it from becoming sticky.
- Garlic: Fresh minced garlic adds the best flavor; if you don’t have fresh, substitute 1/2 teaspoon garlic powder.
- Cumin: Ground cumin provides warm, earthy notes that are key to the flavor profile.
- Tomato paste: Tomato paste delivers a concentrated, umami-rich tomato flavor and the characteristic color; it’s preferable to a thin tomato sauce for this recipe.
How to make Mexican rice
Follow these simple steps for consistently good results. See the recipe card below for full measurements and timing.
Pro tip: Do not lift the lid while the rice is cooking. Opening the pot releases steam and can change the cooking temperature, which affects the final texture.
- Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, until the grains turn a light golden color, about 3–4 minutes.
- Add the minced garlic and ground cumin and cook for about 30 seconds until fragrant. Stir in the tomato paste, water (or stock) and salt, combining well.
- Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and cook for about 20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat, fluff the rice gently with a fork, then cover and let it rest for 10 minutes to finish steaming. Garnish with chopped cilantro if desired and serve.
FAQs
Mexican rice is a seasoned rice dish often cooked with garlic, onion, cumin and tomato components that give it a warm flavor and an orange-tinted color.
Do I need to rinse my rice?
Rinsing is not required for this method. Toasting the rice briefly in oil before adding liquid helps keep the grains separate and prevents gummy texture.
What main dishes pair well with Mexican rice?
This rice pairs well with tacos, enchiladas, grilled proteins and makes a great base for burrito and taco bowls. It also works well as a burrito filling alongside beans and seasoned meat.
Serving suggestions
Serve this rice as a side or as a component in larger dishes:
- As a side for tacos, enchiladas or grilled fish.
- As the base for burrito bowls topped with beans, salsa, avocado and protein.
- Wrapped into a burrito with shredded chicken, black beans, salsa and cheese.
Recipe tips
- Pro tip: Keep the lid on while the rice cooks to preserve steam and ensure even cooking.
- Toasting the rice in oil prevents stickiness and improves texture.
- Substitute chicken or vegetable stock for water to boost flavor.
- Store leftover rice in an airtight container in the refrigerator for up to five days; reheat gently with a splash of water.
Recipe card
Servings: 6 | Prep time: 5 mins | Cook time: 24 mins | Resting time: 10 mins
Ingredients
- 4 tablespoons avocado oil (or any neutral oil)
- 1 cup long grain white rice
- 1 clove garlic, minced
- 3 teaspoons ground cumin
- 2 cups water (or chicken/vegetable stock)
- 1/4 cup tomato paste
- 1 teaspoon kosher salt, or to taste
- Cilantro for garnish (optional)
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring often, until the rice is light golden, about 3 minutes. Add the garlic and cumin and cook 30 seconds more.
- Add the water (or stock), tomato paste and salt, stirring to combine. Bring to a gentle boil.
- Reduce heat to low, cover and simmer for 20 minutes or until the liquid is absorbed and the rice is tender.
- Remove from heat, fluff with a fork, cover and let rest for 10 minutes. Garnish with cilantro if desired and serve.
Notes
- Do not lift the lid while the rice cooks; keeping it closed ensures even steaming.
- To avoid sticky rice, toast the grains in oil before adding liquid.
- Store leftovers in an airtight container for up to 5 days.
Nutrition (per 0.5 cup)
Calories: 208 kcal, Carbohydrates: 27 g, Protein: 3 g, Fat: 10 g, Sodium: 481 mg (estimated).
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