Andy’s Homemade Mexican Rice Recipe

There’s something incredibly comforting about the smell of rice simmering with tomatoes, garlic, and just the right blend of spices. Andy’s Homemade Mexican Rice is that perfect side dish—fluffy, flavorful, and totally satisfying.

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I first tasted this version at a family potluck, tucked beside a tray of enchiladas. Andy, a longtime friend and enthusiastic home cook, casually mentioned it was his grandma’s recipe. One forkful and I was hooked. Now, it’s a staple in my kitchen whenever I’m serving tacos, burritos, or anything remotely Tex-Mex. This is a quick, budget-friendly side that turns any meal into a feast.

Let’s dive into what makes this rice recipe so irresistible.

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

Get ready to fall head over heels for your new favorite rice dish. This recipe isn't just packed with flavor—it’s built for real life. Easy to make, crowd-pleasing, and delightfully adaptable, it's everything a home cook could ask for.

First, let’s talk about how simple it is. You only need a few pantry staples—rice, tomato sauce, broth, garlic—and the whole thing comes together in about 30 minutes. No fancy equipment or ingredients required.

It’s also incredibly affordable. Using long-grain white rice and a basic can of tomato sauce, you can whip up a generous batch for under five bucks. Perfect if you're feeding a crowd or sticking to a budget.

Another win? This rice goes with everything. Tacos, grilled chicken, fajitas, you name it. I even eat it on its own with a fried egg on top when I need a quick meal. It’s endlessly versatile and reheats beautifully.

And last but not least—kids love it. The flavor is warm and comforting without being too spicy, so it’s great for even the pickiest eaters at your table.

Now that you know why this recipe is such a hit, let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of Andy’s Homemade Mexican Rice lies in its simplicity. A few humble ingredients come together to create something deeply flavorful and satisfying. Here's how each one plays a role.

Long-grain white rice is the foundation here. It cooks up light and fluffy, with each grain staying separate and tender. Make sure to rinse it thoroughly before cooking—this helps remove excess starch and keeps the rice from getting sticky.

Tomato sauce is what gives the rice its beautiful reddish color and tangy, savory taste. A small can (around 8 ounces) is all you need. If you’re in a pinch, a few spoonfuls of tomato paste mixed with water works too.

Chicken broth is used instead of plain water to add richness and depth of flavor. It infuses every bite with a savory warmth that water just can’t match. If you're going vegetarian, swap in veggie broth instead.

Garlic and onion are the aromatics that make this rice truly mouthwatering. Whether you're using fresh garlic and chopped onions or garlic powder and onion powder, don’t skip this part—they’re essential for that authentic flavor.

You’ll also want to have a good nonstick skillet or heavy-bottomed pan with a lid. This helps prevent burning on the bottom while allowing the rice to steam perfectly.

How To Make This Andy’s Homemade Mexican Rice Recipe

Making this rice is surprisingly easy, even if you've never cooked Mexican-style rice before. Follow these steps and you’ll end up with a fluffy, flavorful batch every time.

Start by rinsing your long-grain white rice under cold water until the water runs mostly clear. This step is key for preventing the rice from clumping together later on. Once rinsed, shake off any excess water and set it aside.

In a large skillet over medium heat, warm a couple tablespoons of oil. Once the oil is hot, add the rice and sauté it for about 5 to 7 minutes, stirring often. You’re looking for a light golden-brown color and a nutty aroma. This step adds depth and helps keep the texture fluffy.

Next, add your chopped onion and minced garlic (or the powdered versions, if using). Cook for another 1-2 minutes until fragrant. The kitchen will start to smell amazing at this point—that’s how you know you’re on the right track.

Pour in your tomato sauce and chicken broth, and give everything a good stir. Add a pinch of salt and a little cumin if you like, then bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer.

Let the rice cook undisturbed for about 20 minutes. No peeking! The steam is what helps the rice cook evenly. After 20 minutes, remove the pan from the heat and let it sit, still covered, for another 5 minutes. This rest time finishes the cooking and helps the rice fluff up.

Finally, uncover the pan and fluff the rice gently with a fork. You should see individual grains, tender but not mushy, and perfectly coated in that rich tomato flavor.

Start to finish, you’re looking at about 30 minutes, most of which is hands-off. Easy enough for a weeknight, special enough for a dinner party.

Storage Options

Andy’s Homemade Mexican Rice stores wonderfully, making it a great make-ahead option or leftover hero. Just let the rice cool completely before storing.

For short-term storage, place it in an airtight container and keep it in the fridge. It will stay fresh for up to 4 days. I like to portion it out in single servings so it’s easy to grab for lunches or side dishes throughout the week.

To freeze, transfer the cooled rice into freezer-safe bags or containers. Press out as much air as possible before sealing to prevent freezer burn. It’ll keep in the freezer for up to 3 months.

Reheating is a breeze. Just add a splash of water or broth and microwave it in 30-second bursts, fluffing in between. You can also reheat it on the stovetop over low heat with a little oil or broth.

Variations and Substitutions

One of the things I love most about this recipe is how customizable it is. Once you’ve nailed the basic method, you can get creative and make it your own.

Want to add some heat? Stir in a bit of finely diced jalapeño or a dash of cayenne pepper along with the tomato sauce. A pinch of chili powder also adds great depth without overwhelming the dish.

If you're looking to sneak in some veggies, try tossing in a handful of frozen peas and carrots during the last 5 minutes of cooking. They steam right along with the rice and add color, texture, and a bit of extra nutrition.

For a heartier version, add in some shredded rotisserie chicken or cooked ground beef. It turns this side dish into a satisfying main course with minimal effort.

Not into tomato sauce? Swap it out for salsa! Just make sure it's a smooth, blended kind, not chunky pico de gallo. Salsa adds bold flavor and a fun twist without changing the method.

No chicken broth on hand? No problem. You can use vegetable broth, bouillon cubes, or even water mixed with a little soy sauce to bring in that savory edge.

Once you’ve made this a couple of times, don’t be afraid to experiment. It’s one of those recipes that gets better and more personal with each batch.

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