Andy’s Homemade Mexican Rice Recipe

There’s something deeply comforting about the warm, toasty aroma of Mexican rice filling the kitchen. With every bite, this dish delivers soft, fluffy grains infused with tomato, garlic, and just the right kick of spice—bringing instant warmth to your plate.

I first learned how to make this recipe from my friend Andy, whose family has been making it for generations. It’s one of those humble, home-cooked classics that turns a simple dinner into something truly special. Whether you’re serving tacos, enchiladas, or grilled chicken, this rice is always the star on the side.

Let’s dive into why this Mexican rice deserves a permanent spot in your weeknight rotation.

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

Get ready to fall in love with your new favorite side dish. Andy’s Homemade Mexican Rice is more than just a pretty plate—it’s easy, flavorful, and guaranteed to impress.

First off, it’s incredibly easy to make. All you need are a few pantry staples and one pot. No fancy gadgets, no complicated steps—just classic ingredients coming together in perfect harmony.

It’s also quick, making it ideal for busy weeknights. In about 30 minutes, you’ll have a steaming, savory side dish that tastes like it came straight from your favorite Mexican restaurant.

This recipe is budget-friendly, too. With rice, canned tomatoes, and a few spices, you can feed a family without stretching your grocery budget. It’s proof that delicious doesn’t have to be expensive.

And perhaps best of all, it’s crowd-pleasing. Kids and adults alike love the mild heat and rich flavor. Serve it alongside any Tex-Mex meal or enjoy it as a simple lunch topped with a fried egg—either way, it won’t last long.

Now that we’ve covered why it’s a must-try, let’s take a closer look at what goes into making this Mexican rice so special.

Ingredients Notes

The secret to this dish is in its simplicity. Each ingredient has a job to do, building layers of flavor that result in that authentic, restaurant-style taste.

Long-grain white rice is the backbone of this recipe. It’s essential to use long-grain for the best texture—shorter grains tend to get sticky or mushy. Before cooking, give the rice a good rinse until the water runs clear. This step removes excess starch and helps the grains stay fluffy and separate.

Tomato sauce adds the vibrant red color and a subtle tang that defines Mexican rice. While some people use fresh tomatoes or diced canned tomatoes, Andy swears by plain tomato sauce for a smoother finish and more consistent flavor.

Chicken broth is what gives this rice its rich, savory depth. It infuses every grain with flavor as it cooks. If you're vegetarian or simply out of broth, water with a little bouillon cube can also do the trick.

Onion and garlic are non-negotiables here. Sautéed at the beginning, they lay the aromatic foundation that carries through the entire dish. I like to finely chop a yellow onion and mince a couple of cloves of garlic for the best results.

Cumin and chili powder bring the warmth. Just a pinch of each enhances the dish without overpowering it. You can adjust the amounts based on how mild or spicy you like it, or leave them out altogether for a gentler flavor.

The only tool you really need is a medium-sized saucepan with a tight-fitting lid. A nonstick pot helps prevent sticking, and a wooden spoon makes for easier stirring.

How To Make This Andy’s Homemade Mexican Rice Recipe

Making this rice is all about technique. Once you’ve done it a couple of times, it becomes second nature—and trust me, you’ll want to make it again and again.

Start by heating a few tablespoons of oil in your saucepan over medium heat. Add your uncooked rice and stir constantly for about 5 to 7 minutes, until the grains are golden brown and toasty. This step is key—it gives the rice that signature nutty flavor and keeps it from getting mushy.

Once the rice is nice and toasted, stir in your onion and garlic. Let them cook for a minute or two until fragrant and slightly softened. At this point, your kitchen should smell amazing.

Next, pour in your tomato sauce and chicken broth, then add your spices—a pinch of cumin, chili powder, and a bit of salt. Give everything a good stir, making sure nothing is stuck to the bottom of the pot.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 20 minutes. Try not to lift the lid during this time—just let the rice absorb all that flavorful liquid.

After 20 minutes, turn off the heat and let the pot sit, covered, for another 5 minutes. This final resting time allows the steam to finish cooking the rice. When you lift the lid, fluff it gently with a fork and serve hot.

From start to finish, the whole process takes around 30 minutes. What you get is a batch of fluffy, flavorful Mexican rice that tastes like it’s been slow-cooked for hours.

Storage Options

If you’re lucky enough to have leftovers, this rice stores beautifully.

Let the rice cool completely before transferring it to an airtight container. In the fridge, it’ll stay fresh for about 4 to 5 days. It makes a great side dish for leftovers or even a base for a quick rice bowl lunch.

You can also freeze it. Pack portions into freezer-safe bags or containers, pressing out any extra air before sealing. It’ll keep well for up to 3 months. Just thaw overnight in the fridge before reheating.

When it comes time to warm it up, sprinkle a little water over the rice to prevent it from drying out. Then cover and microwave in 30-second intervals, stirring in between, until heated through. You can also reheat it gently on the stovetop with a splash of broth or water.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can switch it up to match your tastes or make the most of what’s already in your pantry.

If you want to add vegetables, try stirring in frozen peas or corn during the last five minutes of cooking. Chopped bell peppers or diced carrots sautéed with the onions also work beautifully.

To make it vegetarian, simply swap the chicken broth for vegetable broth. It still tastes rich and satisfying, and no one will miss the meat.

Looking for a little more heat? Stir in some finely chopped jalapeños or a dash of hot sauce when you add the tomato sauce. For a smoky kick, a pinch of chipotle powder goes a long way.

You can even swap the tomato sauce for diced tomatoes with green chilies if you prefer a chunkier texture and a bit more spice. Just be sure to adjust the liquid accordingly, as canned tomatoes can vary in moisture content.

Feel free to experiment and make this recipe your own. That’s how Andy learned it, and that’s how the best family recipes are born.

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