Andy’s Homemade Mexican Rice Recipe

There’s something about the smell of toasted rice and simmering tomatoes that instantly transports me back to my childhood kitchen. This Homemade Mexican Rice is fluffy, flavorful, and just the right balance of comforting and exciting.

this Recipe

I first learned to make this from my friend Andy, whose family has been perfecting this recipe for generations. It’s been my go-to ever since—a budget-friendly, one-pot wonder that turns any taco night into a fiesta. Whether you're serving it with enchiladas or simply scooping it up with a spoon, this rice delivers every time.

Once you try Andy’s version, you’ll never reach for the boxed kind again. Let’s talk about why this recipe deserves a permanent place in your weeknight rotation.

Why You’ll Love This Homemade Mexican Rice

Get ready to meet your new favorite side dish. Andy’s Homemade Mexican Rice is more than just rice—it’s a savory, tomato-infused, family-approved staple that comes together with pantry ingredients and a little bit of love.

It’s easy enough for beginners. If you can sauté onions and stir rice, you can master this dish. It doesn’t require any fancy techniques, and the results are practically foolproof once you’ve got the timing down.

It’s incredibly budget-friendly. With just a few affordable staples—rice, tomato sauce, onion, and broth—you can feed a whole family without breaking the bank. No need to splurge on special ingredients.

It pairs with everything. From grilled chicken to spicy tacos, this rice is the ultimate supporting player. You can even eat it on its own with a bit of cheese or avocado on top.

Make it once, enjoy it all week. This recipe reheats like a dream, making it ideal for meal prep. I always make a double batch and stash half in the fridge for quick lunches and leftover dinners.

Once you’ve made it a few times, feel free to play around and make it your own. But first, let’s take a closer look at what goes into this delicious dish.

Ingredient Notes

The beauty of Andy’s Homemade Mexican Rice is in its simplicity. Every ingredient has a purpose, and the result is far greater than the sum of its parts.

Long-grain white rice is key to achieving the perfect texture. You’ll want to use uncooked rice—not minute or parboiled—so it can soak up all the flavors while it toasts. Rinsing the rice first helps remove excess starch, preventing it from turning gummy.

Tomato sauce adds richness and that signature red hue. Andy always swears by using plain canned tomato sauce rather than diced or crushed tomatoes for a smooth, cohesive flavor. It mixes seamlessly with the broth and infuses every grain with flavor.

Chicken broth (or vegetable broth, if you prefer) brings depth and a touch of savory umami. I recommend using low-sodium broth so you can better control the saltiness. In a pinch, bouillon cubes or powder dissolved in water will do the trick.

Onions and garlic are sautéed at the start to create a flavorful base. Finely chopped white onion works best here, offering a mild sweetness that complements the tomato sauce beautifully. A couple of cloves of fresh garlic, minced, add that irresistible homemade aroma.

You’ll also need a large skillet or sauté pan with a tight-fitting lid. Nonstick works well to prevent any sticking on the bottom as the rice simmers, and a lid helps lock in moisture so the rice steams to perfection.

How to Make This Homemade Mexican Rice

Making this rice is a simple, satisfying process that rewards a bit of patience with bold, comforting flavor. Here’s how it all comes together.

Start by rinsing your rice in a fine mesh strainer until the water runs mostly clear. This step helps prevent mushy or clumpy rice. Shake off the excess water and set it aside while you prep the rest of your ingredients.

In a large skillet, heat a generous splash of neutral oil (like canola or vegetable oil) over medium heat. Once hot, add the rinsed rice and begin toasting it. Stir frequently—this step is crucial for flavor. You’re aiming for the rice to turn a light golden brown, which usually takes about 7-10 minutes.

Once the rice is toasted, stir in the diced onions and cook for 2-3 more minutes until they begin to soften. Add the minced garlic and cook just until fragrant, about 30 seconds. Be careful not to let the garlic brown, as it can become bitter.

Pour in the tomato sauce and broth, then stir well to combine. At this point, you can season with a pinch of salt, cumin, or even a little chili powder if you like a bit of heat. Bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and cover the skillet with a tight-fitting lid. Let the rice simmer undisturbed for about 18-20 minutes. No peeking! Lifting the lid lets steam escape and can throw off your cooking time.

After 20 minutes, turn off the heat but leave the lid on. Let the rice sit and steam for an additional 5-10 minutes. This final step ensures fluffy, evenly cooked grains. Fluff with a fork before serving and enjoy!

From start to finish, the whole process takes just about 35 minutes—and most of that is hands-off time. It’s a small effort for a side dish that brings big flavor.

Storage Options

One of the best things about this rice is how well it keeps. Whether you’re planning ahead or savoring leftovers, here’s how to store it like a pro.

Refrigerator: Transfer the cooled rice to an airtight container and refrigerate for up to 4 days. I recommend letting the rice cool completely before sealing it to avoid excess moisture buildup.

Freezer: For longer storage, portion the rice into freezer-safe containers or zip-top bags. Flattening the bags makes for quicker thawing later. Frozen rice will keep for up to 2 months.

Reheating: To reheat, sprinkle a little water over the rice and microwave it in a covered bowl for 1-2 minutes, stirring halfway through. You can also reheat it in a covered skillet over low heat with a splash of broth to refresh the texture.

Leftovers are just as tasty, and I often use them as a base for burrito bowls or alongside scrambled eggs for a quick breakfast-for-dinner situation.

Variations and Substitutions

Andy’s recipe is a classic, but it’s also incredibly flexible. Once you’ve mastered the base version, here are a few fun ways to change it up.

If you want to make it vegetarian, simply swap the chicken broth for vegetable broth. The flavor is still rich and satisfying, especially with a little extra garlic or a squeeze of lime at the end.

Looking to add some veggies? Stir in frozen peas and carrots during the last 5 minutes of cooking. They’ll soften just enough and bring color and sweetness to the dish.

To turn it into a one-pot meal, add cooked shredded chicken or ground beef along with the tomato sauce and broth. It becomes a hearty main dish with minimal extra work.

If you prefer a spicier version, try adding a chopped jalapeño with the onion and garlic or mix in a dash of chipotle powder for smoky heat. You can also top the finished dish with hot sauce or crumbled queso fresco.

No tomato sauce? No problem. You can blend a few fresh tomatoes with a little onion and garlic to create a homemade sauce that works beautifully in a pinch.

Once you’ve got the basics down, don’t be afraid to put your own spin on it. That’s the beauty of a recipe like this—it evolves with your taste and your pantry.

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