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Mexican rice

A meal from the southwest is just not the same without Mexican rice as a side dish. There are as many different rice recipes as there are families but one thing is certain, they are all great.


3 T cooking oil (vegetable oil)
1 c rice (long grain rice, rinsed and drained)
1 t salt
1⁄2 t cumin (ground)
1⁄2 t oregano (dried)
1⁄4 c onion (chopped)
1⁄2 c tomato sauce
2 c broth (chicken or vegetable broth)
2 clv garlic (finely chopped)


In a large saucepan over medium heat, heat the oil and add rice, salt and cumin. Stir well.  

Cook until rice starts turning a golden brown. Add the onions and garlic, mix with the rice.

Stir in chicken broth and then the tomato sauce and bring to a boil.

Reduce heat to low, cover and simmer over a low heat for 20, or until the rice is soft and all liquid has been absorbed.

Fluff with a fork and serve.

Total time
35 minutes
Cooking time
Preparation time
4 servings


This recipe is mild in flavor and calls for tomato sauce and chicken broth. The recipe can be twisted to see what other flavors work well together. Try using a vegetable broth or tomato juice, which gives it a slightly different flavor. You can reduce the tomato sauce, or add extra spices.

Feel free to make your own versions by testing out various combinations of ingredients, for instance, chopped bell pepper is a good addition. And, if you find the new versions not as good, you can always come back to the original recipe.

Use vegetable broth or tomato juice for a vegetarian version.

Optionally, add 1/2 half green pepper, chopped, and 2 large tomatoes, chopped.

Mexican rice goes well with those delicious Mexican chicken dishes.


Explore the world of Mexican food, the history and influences in their cuisine, traditions and Mexican recipes.

See all of Mexico in World Food and Wine and don't forget the rich Mexican food history.

moderate, simmer
rice & pasta, side dish
Mexican food recipes 
Food in America