Add Mexican rice of your list of dishes to master at home. One of the most bang-for-your-buck recipes out there, this rice makes an ideal side for all kinds of Mexican and Tex-Mex dishes.
Mexican rice is one of those dishes that is so easy to make at home – but if you’ve never tried making it, it may seem like an intimidating dish.
But let me tell you – it’s worth it to learn how, because it’s easy, affordable, and yes, it tastes better than most of the rice side dishes I’ve tried in Mexican restaurants.
This recipe has a bit more flavor. The tomato sauce gives this rice its red/orange hue. Simple seasonings are added to rev up the taste.
So dive in, give it a try or two – and master it!
This Rice Dish Is Super Affordable: Just 13 Cents Per Serving
The other great thing about this recipe? Homemade Mexican rice is ridiculously inexpensive to make:
- 1 cup of long grain rice at Walmart: $.30 (full bag $.76)
- 1/2 of an 8-ounce can of tomato sauce from Walmart: $.19 (full can $.38)
- Other ingredients (cooking oil, bouillon, and garlic powder): $.30
Total price: $.79 for the entire recipe or 13 cents per serving. (Yes, even amid inflation and soaring grocery prices!)
- Cooking vessel: Making really good homemade rice at home without a rice cooker can be tricky. The method that works best for me involves using a non-stick saucepan (like the one pictured below) with a glass lid. This is the perfect cooking vessel because the rice doesn’t stick to the pan, and you can peek in while it’s cooking. I give the pan a swirl once or twice while cooking to mix the contents – and I’ve had great success in making perfect Mexican rice and regular rice.
- Toasting the rice: Toasting the rice is an essential step in making homemade Mexican rice at home. You’ll start by heating 2 tablespoons of cooking oil in a nonstick saucepan. Add the rice and cook for 3-4 minutes, stirring, until rice is golden toasted brown.
Mexican Rice + Refried Beans = The Perfect Match
The perfect accompaniment for so many Mexican meals (enchiladas, burritos, tacos, etc.) is a generous portion of Mexican rice and refried beans.
Both of these sides are super affordable – and both freeze well. I place two-serving portions in plastic freezer bags for easy meals.
Learn how to make homemade refried beans at home.
Serve this rice, along with refried beans, as a side to any of these dishes:
- 2 tablespoons vegetable or canola oil
- 1 cup long grain rice
- 2 cups warm water
- 1/2 cup tomato sauce
- 1 teaspoon chicken Better Than Bouillon (or 1 chicken bouillon cube)
- 1 teaspoon garlic powder
- Chopped green onion or cilantro, for topping (optional)
- Heat oil over high heat in a large, non-stick sauté pan with a glass lid. Add rice and cook, stirring occasionally, for about 3 minutes, until rice begins to turn golden brown.
- Turn down heat to low. Add water, tomato sauce, bouillon, and garlic powder. Cover and bring to a simmer over medium heat. Once it starts simmering, turn back down to low and allow to cook for about 20 minutes, until rice is fork tender and the liquid is cooked out. Swirl the pot a few times while cooking to ensure even cooking and to avoid rice sticking to the bottom of the pan.
- Remove from heat, allow rice to sit, covered for about 10 minutes. Remove lid, fluff with fork, and serve. Top with chopped green onion or cilantro, optional.