Fluffy, toasty, red-gold rice in about 30 minutes—so good even the pan gets jealous.

Hungry now? Same. This rice is cozy, bright, and smells like a happy kitchen. It’s the side that steals the show. Make one pot and watch it vanish. Ready?

Answer: The best Mexican rice recipe to make at home uses long-grain white rice toasted in oil, then cooked in a 1:2 mix of liquid (tomato purée + broth), with onion, garlic, cumin, and salt—simmered covered, then rested 10 minutes for fluffy grains.

Why This Version Wins

• Fluffy, not mushy: Rinse, toast, then steam.
• Real color: Tomato gives that warm, red-gold glow.
• Big flavor, tiny work: Onion, garlic, cumin. That’s it.
• Weeknight fast: About 30 minutes, hands-light.

Ingredients (Simple Pantry List)

• 1 cup long-grain white rice, rinsed and well drained
• 2 tbsp neutral oil (canola, vegetable, or avocado)
• 1/4 cup white onion, finely chopped
• 2 garlic cloves, minced (or 1/2 tsp garlic powder)
• 1 cup tomato purée (or blended canned tomato)
• 1 cup low-sodium chicken broth (or veggie broth)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp ground cumin
• Optional: 1 bay leaf, 1/2 cup peas & carrots, 1 small serrano (mild heat)

Step-By-Step (Foolproof)

1. Rinse the rice until the water runs mostly clear. Drain very well.
2. Toast: Heat oil in a medium saucepan (with tight lid) over medium. Add rice. Stir until grains look opaque with light golden spots, 5–7 minutes.
3. Aromatics: Stir in onion 1 minute. Add garlic 30 seconds. Sprinkle in cumin and salt.
4. Liquid: Pour in tomato purée and broth (that’s 2 cups total liquid). Add bay leaf and veggies if using. Bring to a gentle boil.
5. Simmer: Reduce to low. Cover. Cook 15 minutes. Do not stir.
6. Rest: Turn off heat. Keep covered 10 minutes. This steams the rice fluffy.
7. Finish: Fluff with a fork. Taste and add a pinch of salt if needed.

Tiny Tips That Change Everything

• Dry grains = fluffy grains: After rinsing, shake off water well.
• No peeking: Lid stays on during simmer and rest.
• Low heat wins: Gentle bubbles, not a rolling boil.
• Salt smart: Broths vary. Taste at the end.
• High altitude? Add 2–3 tbsp extra liquid and 2–3 minutes simmer.
• Double batch? Keep the 1 cup rice : 2 cups liquid ratio and use a wider pot.

Flavor Swaps (Still Classic)

• Tomato paste: 3 tbsp paste + 1 cup water = 1 cup purée.
• Vegetarian: Use vegetable broth.
• Cilantro-lime: Stir in 2 tbsp chopped cilantro + 1 tsp lime zest after fluffing.
• Smoky heat: Mix in 1 tsp chipotle in adobo with the liquids.
• Garlic/onion powder: 1/2 tsp each if you’re out of fresh.

Fix-It Fast (If Things Go Sideways)

• Still wet? Cover and cook 2–3 minutes more on low, then rest 5.
• Too firm? Sprinkle 2 tbsp hot broth over top, cover 5 minutes.
• Stuck bottom? Don’t scrape. Scoop the fluffy top; soak the pan later.

What To Serve It With

• Chicken tinga, carne asada, grilled veggies, beans, eggs, shrimp tacos—yes to all.

Store & Reheat

• Fridge: Cool fast, then store up to 4 days.
• Freeze: Up to 2 months (flat zip bag works great).
• Reheat: Microwave with a damp paper towel 1–2 minutes, or warm in a pan with 1 tbsp water, covered.

Quick Recipe Card

Yield: 4 servings   |   Time: ~30 minutes

• Base: 1 cup long-grain white rice, 2 tbsp oil
• Aromatics: 1/4 cup onion, 2 cloves garlic
• Liquids: 1 cup tomato purée + 1 cup broth (2 cups total)
• Seasoning: 1/2 tsp salt, 1/4 tsp cumin, optional bay leaf

1. Rinse and drain rice well.
2. Toast rice in oil 5–7 min. Add onion, garlic, cumin, salt.
3. Add purée + broth (and bay/veg if using). Boil gently.
4. Cover, low simmer 15 min. Rest 10 min. Fluff and enjoy.

Fast FAQs

• Can I use brown rice? Yes. Use 2 1/2 cups liquid per cup rice; simmer ~35 minutes; rest 10.
• Can I use jasmine rice? It works but is softer. Rinse well. Use about 1 3/4 cups total liquid; simmer ~12 minutes; rest 10.
• No tomato? Use 3 tbsp tomato paste + 1 cup water, or skip for “Mexican-style white rice.”

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