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Mexican Rice

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

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
 

  • Heat the oil in a large skillet or wide pan over medium heat.
  • Add the rice and toast, stirring frequently, until it becomes light golden-brown — about 4–5 minutes. Be careful not to burn.
  • 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.
  • Once the rice is toasted, pour in the broth, then stir in the tomato sauce.
  • Add minced garlic, salt, cumin, and garlic-pepper seasoning. Stir to combine all ingredients.
  • Bring the mixture to a gentle boil, then reduce heat to low, cover the pan tightly.
  • Let simmer for about 18–20 minutes, until most of the liquid is absorbed. Do not lift the lid frequently.
  • 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.
  • Gently fluff with a fork, then stir in chopped cilantro if using. Taste and adjust salt or seasonings as needed.

Notes

  • 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.