This Mexican-style rice is a fragrant, richly flavored side dish made with long-grain rice toasted until golden, then simmered with tomato sauce, garlic, cumin, and a chicken bouillon-infused broth. Fresh cilantro adds brightness, while garlic pepper brings a mild kick. The result is fluffy, savory rice that pairs beautifully with grilled meats, tacos, or beans.

Why You Will Love This Recipe

• The initial toasting of the rice gives it a nutty aroma and a depth many plain rice dishes lack.

• Tomato sauce and garlic combine for a gentle tang and warmth, balancing the richness of the broth.

• Cilantro freshness at the end lightens the dish, making it feel vibrant rather than heavy.

• Substituting the original bouillon cube for quality chicken broth (or clarified bouillon) improves texture and eliminates grittiness.

• Balanced seasonings — cumin, garlic pepper, salt — add subtle layers rather than overwhelming spice.

• It’s versatile: works as a side, a filling, or even the base for burrito bowls.

• One-pot cooking keeps cleanup minimal.

• It scales well without losing flavor or texture.

• Cooks gently so rice isn’t mushy.

• Ideal for meal prep; reheats nicely with a splash of water.

Mexican Rice

Rice often carries a reputation for being a blank canvas, a filler at the edge of a plate. But when prepared thoughtfully, as in this recipe, it transforms into a dish full of personality and depth. The process begins by toasting long-grain rice in oil — a step that infuses the grains with a subtle nuttiness and sets the stage for perfect texture. It’s this gentle browning that makes all the difference in the final result, separating the grains and ensuring they remain fluffy and tender without becoming clumped or soggy.

The addition of tomato sauce enriches the rice with a mellow acidity and a soft red hue, creating a subtle complexity without overpowering the rest of the ingredients. Unlike fresh tomatoes or tomato paste, which can sometimes dominate or alter the texture, the sauce blends seamlessly into the broth, lending both body and color. Garlic plays a crucial role too, added both as minced cloves and through a light dash of garlic-pepper seasoning. This double infusion provides a balance between freshness and warmth, lifting the tomato and broth into a comforting base that is familiar and satisfying.

Cumin is introduced with a restrained hand. This spice, so often used in Mexican cuisine, gives the dish its earthiness — an almost smoky quality that complements the richness of the tomato and the aromatic sharpness of the garlic. Instead of being the star, it lingers in the background, rounding out the flavor and anchoring the rice in a distinctly Mexican culinary tradition. Garlic-pepper seasoning adds a final gentle kick, more fragrant than fiery, and contributes a savory layer that deepens the entire dish.

At the heart of this recipe is a well-seasoned broth. Whether you choose to use prepared chicken broth or water enhanced with a bouillon cube, the key is in the flavor balance. The rice gently absorbs the liquid over time, and with it, every nuance of the seasonings you’ve built. By using a high-quality broth, the dish gains richness without needing butter or additional fats. It’s one of those quiet upgrades that elevates the overall experience without complicating the cooking process.

The beauty of this recipe lies in its simplicity and flexibility. Fresh cilantro, stirred in at the end or sprinkled on top, adds a bright herbal finish that wakes up the palate. But if you’re not a fan of cilantro, it’s easily omitted or replaced with a milder green like parsley. The rice itself is neutral enough to complement bold meats or spicy vegetables, yet flavorful enough to stand alone in a bowl with just a squeeze of lime.

Another advantage is that it’s entirely a one-pot recipe. You don’t need to precook the rice, sauté vegetables separately, or worry about complex timing. Once you’ve browned the grains and added your liquids, the pan does most of the work. A gentle simmer, followed by a covered rest, ensures that the rice finishes cooking in its own steam, resulting in a texture that is light, fluffy, and evenly cooked.

Patience is important here. Allowing the rice to simmer undisturbed and then rest, still covered, makes all the difference in the final texture. It gives the grains time to finish swelling and prevents a gummy bottom layer. A simple fluff with a fork before serving helps release excess steam and ensures every bite is airy.

There’s also room for customization. A diced onion could be added at the browning stage for more depth. A splash of lime juice before serving gives a fresh citrusy contrast. Want a little more heat? A pinch of cayenne or a chopped green chili added with the garlic can adjust the spice level to your liking without compromising the dish’s base profile.

Whether served alongside grilled chicken, tucked into a burrito, or as a companion to beans and roasted vegetables, this rice is a reliable and flavorful foundation. It’s also a great make-ahead option, holding up well in the fridge and reheating beautifully with a small splash of broth or water. You can even repurpose it into stir-fried rice the next day or fold it into casseroles.

For those looking to reduce food waste, leftover rice can easily be transformed. Mix it with black beans, fresh corn, and shredded cheese for a quick stuffed pepper filling. Or sauté it with scrambled eggs and chopped vegetables for a next-day breakfast hash. It’s this kind of versatility that makes it a staple in many kitchens.

Despite how easy it is to make, this Mexican rice tastes like it came from a home-cooked meal passed down through generations. It’s the kind of dish that brings comfort on a weeknight and pride at a family gathering. It doesn’t rely on exotic ingredients or complicated steps, but instead on building flavor layer by layer in a way that feels both intuitive and deeply satisfying.

With minimal effort and just a few pantry staples, you end up with something far greater than the sum of its parts. It’s proof that rice doesn’t have to be bland — that with a little care and creativity, it can be the highlight of the plate. This recipe is a reminder of the beauty in simplicity, and of how everyday ingredients can yield extraordinary results when treated with respect and attention.

This dish honors tradition while inviting adaptation. You can serve it as-is or use it as a base for countless other recipes. It is forgiving to first-time cooks and still satisfying for seasoned chefs. Whether you’re hosting a casual dinner or meal prepping for the week, this rice will deliver consistency, flavor, and warmth every time it hits the table.

Servings

Makes about 4 to 6 servings as a side dish.

Time

• Preparation time: ~ 10 minutes

• Cook time: ~ 25 minutes simmering + rest time (~5‑10 minutes)

• Total time: ~ 40 minutes

Ingredients

• 2 cups long-grain rice

• ¼ cup neutral oil (vegetable, canola, or light olive)

• 1 (8-oz) can tomato sauce

• 4 cups chicken broth (or water plus 1 quality chicken bouillon cube)

• 1 teaspoon salt (adjust according to broth)

• 1 teaspoon minced garlic

• 1 dash ground cumin

• 1 dash garlic-pepper seasoning

• 6 stems fresh cilantro, roughly chopped (optional, for garnish)

Instructions

1. Heat the oil in a large skillet or wide pan over medium heat.

2. Add the rice and toast, stirring frequently, until it becomes light golden-brown — about 4–5 minutes. Be careful not to burn.

3. If using a bouillon cube with water, combine it with 4 cups water and bring to a simmer in a separate pot; or simply measure out 4 cups of chicken broth.

4. Once the rice is toasted, pour in the broth, then stir in the tomato sauce.

5. Add minced garlic, salt, cumin, and garlic-pepper seasoning. Stir to combine all ingredients.

6. Bring the mixture to a gentle boil, then reduce heat to low, cover the pan tightly.

7. Let simmer for about 18–20 minutes, until most of the liquid is absorbed. Do not lift the lid frequently.

8. Turn off the heat and allow the rice to rest, still covered, for another 5–10 minutes. This resting helps the rice finish cooking in its own steam.

9. Gently fluff with a fork, then stir in chopped cilantro if using. Taste and adjust salt or seasonings as needed.

Tips

• If your broth is very salty, reduce added salt and taste before serving.

• For a slightly smoky note, you can toast a teaspoon of smoked paprika with the rice or use smoked garlic-pepper.

• Use fresh broth rather than reconstituted if possible — it gives better flavor.

• To make ahead, cook rice fully, then cool. Reheat with a splash of broth in a covered pot or microwave, then fluff.

• For texture variation, use a bit less liquid (0.5 cup less) if you like firmer rice; add more if you prefer softer.

• Clean the lid with a towel to ensure tight seal — stray steam leaks reduce fluffiness.