Fluffy, tomato-kissed rice you can make fast—even when everyone is already hungry.

It’s dinner time and the clock is loud. You need a side that saves the day. This rice is warm, cozy, and super easy. No chef hat needed. Just a pan, a lid, and a smile. Ready?

Clear answer: An easy Mexican rice recipe to make at home is this: toast long-grain white rice in a little oil, then simmer it with tomato sauce, onion, garlic, chicken (or veggie) broth, a pinch of cumin, and salt until fluffy. That’s it!

Quick answer in four tiny steps

• Toast 1 cup rice in 2 tbsp oil until lightly golden.
• Add onion, garlic, tomato sauce, broth, cumin, and salt.
• Cover and simmer on low until tender.
• Rest, fluff, and enjoy.

You will need

• 1 cup long-grain white rice (rinsed is nice, but optional)
• 2 tbsp oil (canola, avocado, or olive)
• 1/2 cup tomato sauce (or blended tomato)
• 2 cups chicken or vegetable broth
• 1/4 cup finely chopped onion
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• 1/2 tsp ground cumin
• 3/4 to 1 tsp salt (to taste)
• Optional: 1/2 cup peas and carrots, squeeze of lime, chopped cilantro

Step-by-step (stovetop)

1. Warm a medium pan over medium heat. Add oil.
2. Add rice. Stir 3–4 minutes until lightly golden. Smells toasty!
3. Stir in onion and garlic. Cook 1 minute.
4. Add tomato sauce, broth, cumin, and salt. Stir once and bring to a gentle bubble.
5. Cover. Turn heat to low. Simmer 18 minutes. Don’t peek—lid stays on like a secret.
6. Turn off heat. Keep covered 10 minutes. The steam makes it fluffy.
7. Fluff with a fork. Add lime and cilantro if you like. Eat happy.

Rice cooker method (even easier)

Put rinsed rice, oil, tomato sauce, broth, onion, garlic, cumin, and salt in the pot. Stir. Cook on the “white rice” setting. Rest 5 minutes, then fluff. Boom—done.

Fast shortcuts

• No chopping? Use 1 tsp onion powder + 1/2 tsp garlic powder.
• No broth? Use water plus bouillon.
• Veggie boost? Toss in frozen peas and carrots in the last 5 minutes.
• Extra tomato? Add 1–2 tbsp tomato paste for deeper flavor.

Tasty mix-ins (pick one or two)

• Sweet corn
• Diced jalapeño (mild or spicy—your call)
• Chopped tomato at the end for a fresh pop
• Pinch of smoked paprika or chili powder
• Black beans for a hearty bowl

Fix oops (it happens!)

• Too wet? Uncover and cook on very low 3–5 minutes, or rest longer.
• Too dry? Sprinkle in 2–3 tbsp hot broth, cover 5 minutes.
• Too salty? Stir in a splash of tomato sauce or a squeeze of lime.
• Bottom got toasty? Don’t scrape. Lift the fluffy top into a bowl.

What to eat with it

• Tacos, fajitas, or grilled chicken
• Refried beans or black beans
• Eggs for a quick breakfast bowl
• Roasted veggies and avocado

Store & reheat

• Fridge: up to 4 days, in a closed container.
• Freezer: up to 2 months. Press flat in a bag for quick thawing.
• Reheat: sprinkle with a little water, cover, and warm until steaming.

Little FAQ

Do I have to rinse the rice? No, but rinsing helps it cook fluffy and not sticky.

Can I use brown rice? Yes. Use 2 1/2 cups broth and simmer 35–40 minutes, then rest 10 minutes.

Can this be vegan? Yes. Use vegetable broth.

Recipe card (print-friendly)

Serves: 4 • Time: about 30 minutes

Ingredients: 1 cup long-grain white rice, 2 tbsp oil, 1/2 cup tomato sauce, 2 cups broth, 1/4 cup onion, 1 clove garlic, 1/2 tsp cumin, 3/4–1 tsp salt, optional peas/carrots, lime, cilantro.

Directions: Toast rice in oil (3–4 min). Add onion/garlic (1 min). Add tomato sauce, broth, cumin, and salt. Cover and simmer on low 18 min. Rest 10 min. Fluff. Add lime/cilantro. Serve.

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