Andy’s Homemade Mexican Rice Recipe

There's nothing quite like the rich, savory aroma of homemade Mexican rice filling your kitchen. Each fluffy grain is infused with bold, tomato-forward flavors and just the right touch of seasoning to create the perfect side dish for tacos, enchiladas, or grilled meats.

this Recipe

I first discovered the magic of homemade Mexican rice when I was trying to replicate the restaurant-style version my family loves. After several attempts, I finally nailed the balance of flavors and texture, and now it’s a staple in our home. Whether you're making a full Mexican feast or just need a quick and delicious side dish, this recipe will never disappoint.

Why You'll Love This Andy’s Homemade Mexican Rice Recipe

Get ready to elevate your weeknight meals with this flavorful and easy Mexican rice. It’s a game-changer for anyone who loves authentic Mexican cuisine.

First, it’s incredibly simple to make. With just a handful of pantry staples, you can whip up a delicious batch of fluffy, seasoned rice in no time. No need for fancy ingredients—just good old-fashioned home cooking.

It’s also budget-friendly. Rice is one of the most affordable ingredients, and this recipe makes a generous amount, perfect for feeding a crowd or enjoying leftovers the next day.

The flavor is unbeatable. Unlike plain white rice, this dish is simmered in a fragrant tomato and spice-infused broth, giving it that signature taste you love from your favorite Mexican restaurant.

Plus, it’s highly versatile. You can adjust the spice level, add veggies like peas and carrots, or even toss in some cooked chicken for a heartier meal.

Ingredients Notes

The beauty of Andy’s Homemade Mexican Rice lies in its simple, yet essential ingredients. Each one plays a vital role in achieving that perfect taste and texture.

Long-grain white rice is the ideal choice for this dish. It stays fluffy and separate, absorbing the flavorful broth without becoming mushy. Avoid short-grain rice, which tends to be too sticky for this recipe.

Tomato sauce and diced tomatoes create the base of the rich, slightly tangy sauce. You can use canned tomatoes or fresh ones blended into a smooth purée. The key is achieving a deep tomato flavor without overpowering the dish.

Chicken broth is crucial for infusing the rice with savory depth. If you prefer a vegetarian version, swap it out for vegetable broth without sacrificing too much of the flavor.

Onion and garlic add an essential aromatic component. Sautéing them before adding the rice enhances their sweetness and ensures every grain is packed with flavor.

Cumin and chili powder bring a warm, slightly smoky element to the rice. You can adjust the amount based on your personal taste preference.

A sturdy saucepan with a lid is all the equipment you need to bring this dish together seamlessly.

How To Make This Andy’s Homemade Mexican Rice

Making the perfect homemade Mexican rice is all about technique. Follow these steps for the best results.

Start by rinsing the rice thoroughly under cold water. This removes excess starch and prevents the rice from becoming gummy. Drain well before cooking.

Heat a bit of oil in a large saucepan over medium heat. Add the rinsed rice and stir frequently, toasting it until it turns a light golden brown. This step enhances the texture and gives the rice a slightly nutty flavor.

Once the rice is toasted, add the finely chopped onions and minced garlic. Sauté for another minute until fragrant. You’ll know it’s ready when the kitchen is filled with that irresistible aroma.

Stir in the tomato sauce, diced tomatoes, and seasonings. Let the flavors meld for a minute before carefully pouring in the chicken broth. Stir everything together, then bring it to a gentle simmer.

Lower the heat, cover, and let the rice cook undisturbed for about 20 minutes. Avoid the temptation to lift the lid—keeping the steam trapped is key to perfectly cooked grains.

Once the liquid is absorbed and the rice is tender, remove it from heat and let it sit, covered, for five minutes. Fluff it with a fork, and it’s ready to serve!

Storage Options

If you have leftovers, storing Mexican rice properly will keep it fresh and flavorful.

Transfer any remaining rice to an airtight container and refrigerate for up to four days. Be sure to let it cool to room temperature before sealing it to prevent excess moisture buildup.

For longer storage, freeze portions in resealable bags or containers for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator.

To reheat, warm the rice in a skillet over medium heat with a splash of broth or water to prevent drying out. Alternatively, microwave it in short bursts, stirring in between to distribute the heat evenly.

Variations and Substitutions

This recipe is incredibly flexible, allowing you to customize it to your liking.

For a spicier kick, add a finely chopped jalapeño or a dash of cayenne pepper while cooking. This adds a bit of heat without overpowering the dish.

If you prefer a vegetarian version, swap the chicken broth for vegetable broth and add extra veggies like bell peppers, peas, or corn for added texture and flavor.

For extra protein, mix in shredded cooked chicken, ground beef, or even shrimp at the end of cooking. This turns the dish into a satisfying one-pan meal.

Brown rice can be used instead of white rice for a healthier alternative. Keep in mind that brown rice requires more liquid and a longer cooking time.

For a smoky depth of flavor, try adding a teaspoon of smoked paprika or a splash of chipotle sauce to the tomato mixture. It adds an irresistible richness to the dish.

Don’t be afraid to get creative and make this recipe your own. However you tweak it, you’ll end up with a delicious, homemade Mexican rice that’s sure to impress!

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