Andy’s Homemade Mexican Rice Recipe

There’s something magical about the smell of sizzling garlic and onion blending with tomato and spices—it instantly transports me back to Sunday dinners at Andy’s house. His homemade Mexican rice, fluffy and full of flavor, was always the first dish to disappear from the table.

this Recipe

I remember watching Andy stir the pot like it was an art form, each grain of rice soaking up the deep red hue and toasty aroma. It’s quick, budget-friendly, and made entirely with pantry staples, which makes it one of my go-to sides for tacos, enchiladas, or even a simple fried egg on top. Let’s break down what makes this rice so special and why you’ll want to make it again and again.

Why You’ll Love This Homemade Mexican Rice

Get ready to fall for the side dish that might just steal the show. Andy’s Homemade Mexican Rice is comforting, satisfying, and ridiculously easy to master—even if you’ve never made rice from scratch before.

One of the biggest perks? It’s fast. You’ll have everything prepped and simmering in under 10 minutes, and the rest is hands-off. Perfect for weeknight meals when you’re juggling multiple things at once.

It’s also super affordable. With just a few pantry ingredients—think long-grain rice, canned tomato sauce, and broth—you can serve a generous batch for just a couple bucks. Ideal for feeding a hungry family without breaking the bank.

Another reason to love it: it’s kid-approved and totally customizable. Andy’s version is mild, but you can kick up the heat with jalapeños or toss in frozen peas and carrots for an easy veggie boost.

And the flavor? Rich, savory, and a little tangy with just the right hint of garlic and cumin. It’s one of those side dishes that quietly upstages the main course. Let’s take a look at the ingredients that bring it all together.

Ingredients Notes

The beauty of this dish is how it transforms humble ingredients into something bold and satisfying. Every item serves a purpose, and together they create the unmistakable flavor of authentic Mexican rice.

Long-grain white rice is the star here. It gives the dish its signature light and fluffy texture. Make sure to rinse it well under cold water to remove excess starch—this helps prevent the dreaded gummy rice situation. Some folks even toast it dry before adding oil for extra nuttiness, but Andy swore by sautéing it straight in oil.

Tomato sauce brings in that beautiful reddish color and a mellow tang. Andy always used canned plain tomato sauce, not pasta sauce—there’s a big difference. You can also blend fresh tomatoes if you're going the homemade route, but the canned version keeps things simple and consistent.

Chicken broth adds depth and saltiness to the rice. Using broth instead of plain water gives the grains a savory base to soak up as they cook. If you’re vegetarian, swap in vegetable broth—it’ll still taste great.

Onion and garlic are sautéed in the oil before the rice is added, infusing the whole dish with a warm, aromatic foundation. Don’t skip this step. It’s what sets homemade rice apart from anything store-bought or instant.

Ground cumin and salt round out the flavor profile. Cumin adds that earthy note that makes the dish distinctly Mexican, while salt ties everything together. Andy kept it simple with spices, but you could definitely add chili powder or paprika if you're in the mood.

You don’t need any fancy equipment for this recipe. A medium saucepan with a tight-fitting lid is all it takes. Just make sure the lid traps steam well—this is crucial for fluffy rice.

How to Make This Homemade Mexican Rice

Making Andy’s rice is more forgiving than you’d expect. It’s all about timing and layering the flavors, one step at a time.

Start by heating a few tablespoons of oil in a medium saucepan over medium heat. Once it’s hot and shimmering, add your rinsed rice. Stir frequently and toast the rice until it turns a golden, slightly nutty color—this should take about 4 to 5 minutes. Be patient here; this is where the flavor builds.

Next, add the finely diced onions and cook them right alongside the rice. You want them soft and translucent, but not browned. After about two minutes, stir in the minced garlic and let it cook for just 30 seconds until fragrant. Don’t let it burn—it can get bitter fast.

Now it’s time to add your liquids. Pour in the chicken broth and tomato sauce, and give everything a good stir. Season with salt and cumin, then bring the whole pot to a gentle boil. Keep an eye on it here—you don’t want it to boil too aggressively.

Once it hits a boil, reduce the heat to low, cover tightly, and let it simmer undisturbed for about 18 to 20 minutes. Resist the urge to peek! Lifting the lid lets steam escape, and steam is what finishes cooking the rice evenly.

After the time is up, turn off the heat and let the rice sit, still covered, for 5 to 10 minutes. This final step allows the grains to finish steaming and fluff up perfectly. When you’re ready, remove the lid and gently fluff the rice with a fork. That’s it!

From start to finish, you’re looking at about 30 minutes total. You’ll know it’s done when the rice is tender, not mushy, and each grain is beautifully tinted with that warm, reddish hue.

Storage Options

Andy’s Homemade Mexican Rice keeps like a champ, making it perfect for meal prep or leftovers throughout the week.

Store any cooled leftovers in an airtight container in the refrigerator. It’ll stay fresh for up to 4 days. Just make sure to let it cool completely before sealing it up—that prevents sogginess and condensation.

You can also freeze it! Let the rice cool, then pack it into freezer-safe bags or containers. Flattening the bags helps with even thawing and saves space. It’ll keep well in the freezer for up to 2 months.

When you’re ready to reheat, microwave it with a damp paper towel over the top or warm it gently in a skillet with a splash of broth or water to loosen it up. It reheats beautifully without losing texture.

Variations and Substitutions

One of the best parts of this recipe is how easily you can tweak it to match your taste or what you have on hand. Andy made it the same way every time, but I’ve experimented over the years—and the results are always delicious.

Want to make it vegetarian or vegan? Just swap the chicken broth for veggie broth. The flavor stays rich and satisfying, especially if you use a good-quality vegetable base or bouillon.

Need a little heat? Add a diced jalapeño with the onions or stir in a pinch of cayenne with the cumin. For even more flavor, toss in a bit of chipotle powder or smoky paprika.

You can also sneak in some veggies for a boost of color and nutrition. Frozen peas, diced carrots, or even chopped spinach all work well. Add them during the last 5 minutes of cooking so they stay vibrant.

Short on tomato sauce? You can blend canned diced tomatoes into a puree or even use a spoonful of tomato paste diluted with water. It’s not quite the same, but it’ll get the job done in a pinch.

Experiment with the spices too—oregano, chili powder, even a splash of lime juice at the end can give the dish a new twist. Once you master the base recipe, you’ll find endless ways to make it your own.

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