Andy’s Homemade Mexican Rice Recipe

There's nothing quite like the rich, savory aroma of Andy’s Homemade Mexican Rice filling the kitchen. This classic dish, with its perfectly seasoned tomato base, fluffy texture, and just the right amount of spice, makes the perfect side for any Mexican-inspired meal. Whether paired with tacos, enchiladas, or grilled meats, this rice is a must-have on your dinner table.

I first learned to make this recipe from a dear friend whose abuela swore by a few simple techniques to get the most authentic flavor. Over the years, I’ve tweaked it to perfection, making it a staple for family gatherings and weeknight dinners alike. Once you try it, you’ll never go back to store-bought versions again!

Why You’ll Love This Andy’s Homemade Mexican Rice

Get ready to fall in love with the easiest, most flavorful Mexican rice you’ve ever made. This dish is not only delicious but also incredibly simple to prepare.

First, it's quick and easy. With just a handful of pantry staples and about 30 minutes, you can whip up a side dish that tastes like it came straight from your favorite Mexican restaurant.

It’s also budget-friendly. Using affordable ingredients like rice, tomatoes, and spices, this dish proves that great flavor doesn’t have to come with a high price tag.

The recipe is versatile. You can customize it to your taste—make it mild for the kids or spice it up for those who love heat. Plus, it pairs well with countless main courses, making meal planning a breeze.

Best of all, it’s family-approved. Even the pickiest eaters love this fluffy, flavorful rice. It’s a great way to round out any meal without much extra effort.

Ingredients Notes

The magic of Andy’s Homemade Mexican Rice comes from a few simple but essential ingredients. Each one plays a key role in creating the perfect balance of flavor and texture.

Long-grain white rice is the star of this dish. It absorbs all the delicious flavors while staying light and fluffy. Avoid short-grain varieties, which tend to get sticky and clumpy.

Tomato sauce and diced tomatoes create the rich, vibrant base for the rice. Using both adds depth and a slightly chunky texture that makes the dish even more satisfying. If you prefer a smoother consistency, blend the diced tomatoes before adding them.

Chicken broth replaces plain water, giving the rice an extra boost of savory goodness. For a vegetarian version, swap in vegetable broth instead.

Garlic, onions, and spices bring this dish to life. Fresh minced garlic and finely diced onion provide an aromatic base, while cumin, chili powder, and paprika add warmth and depth. Don’t forget the salt—it enhances all the flavors and makes the dish truly shine.

A touch of olive oil helps toast the rice before cooking. This step is crucial—it not only enhances the flavor but also helps the grains stay separate and fluffy.

How To Make This Andy’s Homemade Mexican Rice

Making Andy’s Homemade Mexican Rice is easier than you might think. Follow these simple steps, and you’ll have a restaurant-quality side dish in no time.

Start by rinsing the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Next, heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the rice and toast it for about 5 minutes, stirring frequently. The grains should turn a light golden color—this step adds a nutty depth of flavor that makes all the difference.

Once the rice is toasted, add the diced onion and garlic. Sauté for another minute until the onion becomes translucent and fragrant. Be careful not to burn the garlic!

Now, it’s time to pour in the tomato sauce, diced tomatoes, and spices. Stir everything together, letting the flavors meld for a minute or two.

Slowly add the chicken broth, stirring well. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 20 minutes, or until the liquid is fully absorbed and the rice is tender.

Finally, fluff the rice with a fork and let it sit, covered, for another 5 minutes before serving. This allows the steam to redistribute and gives you perfectly fluffy rice every time.

Storage Options

Leftovers? No problem! Andy’s Homemade Mexican Rice stores beautifully and tastes just as good the next day.

Store any extra rice in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making it even more delicious.

For longer storage, freeze the rice in a sealed container for up to 3 months. To reheat, thaw in the fridge overnight and warm it in a skillet with a splash of broth or water to restore its moisture.

To reheat from the fridge, simply microwave in 30-second increments, stirring in between, or warm it on the stovetop with a little extra liquid.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are a few fun ways to switch things up!

For a spicier version, add a diced jalapeño or a dash of cayenne pepper when sautéing the onion and garlic.

If you want extra veggies, mix in some peas, carrots, or corn during the last 5 minutes of cooking for a deliciously colorful twist.

Swap the white rice for brown rice to make this dish even heartier. Just be sure to adjust the cooking time—brown rice takes longer and may need additional liquid.

For a vegan-friendly version, use vegetable broth instead of chicken broth and double-check that your tomato sauce doesn’t contain animal products.

Love smoky flavors? Try using fire-roasted tomatoes instead of regular diced tomatoes for a deeper, more complex taste.

No matter how you customize it, this homemade Mexican rice is sure to become a favorite in your kitchen. Give it a try and enjoy every flavorful bite!

Print