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Mexican rice in a large fluted white bowl on a fake marble top dining room table. In the background is a homemade bean burrito on a red plate.
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4.50 from 6 votes

Mexican Rice

This Mexican rice is very versatile, and can either be served as a side to most Mexican dishes or served as part of a burrito!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican
Keyword: mexican rice, rice recipes
Servings: 8 people
Calories: 203kcal
Author: The Panicked Foodie


  • 2 cups long grain rice, uncooked
  • 2 teaspoons extra light olive oil
  • 8 ounces tomato sauce
  • 1 quart chicken broth
  • 1 large garlic clove, minced
  • 1/4 teaspoon cumin
  • Freshly ground Himalayan pink salt and freshly ground black pepper to taste


  • Heat extra light olive oil over medium-high heat until it begins to shimmer.
  • In a strainer, rinse rice under running water.
  • Add rice to pan, and toast until the rice emits a nutty fragrance, and the tips of the grains start to toast. This should take around 5-10 minutes.
  • Add in tomato sauce, chicken broth, garlic clove, cumin, salt, and pepper. Give the pot a good stir to mix everything and then cover with a lid.
  • Once the mixture starts to boil, reduce the heat to low and simmer for 30-40 minutes, or until all the liquid is absorbed.
  • Fluff rice before serving and enjoy!


This recipe makes a TON (~2.5 quarts) of cooked rice. If you are cooking for yourself, I would recommend halving the recipe, or freezing half of it. If you decide to freeze the leftovers, be sure to flatten the freezer bags like pancakes before placing in the freezer.


Serving: 0g | Calories: 203kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg