Easy homemade Mexican rice with fresh vegetables, tomato sauce, and taco seasoning. Perfect side dish for tacos, burritos, enchiladas, or grilled meats. Fluffy long-grain white rice cooked in a skillet with authentic Mexican flavors. Vegetarian option available using vegetable broth.

Ingredients

3 tablespoons vegetable oil
1 ½ cups long-grain white rice
½ cup diced onion
1 large carrot, diced (about ½ cup)
1 Yukon Gold potato, diced (about 1 cup)
1 teaspoon minced garlic
1 teaspoon homemade taco seasoning mix
½ teaspoon salt
8 ounces tomato sauce
3 cups low-sodium chicken or vegetable broth
Fresh cilantro for garnish (optional)

Instructions

Toast the Rice: In a large skillet or sauté pan, heat the vegetable oil over medium-high heat. Add the rice and stir occasionally for 3–4 minutes until it turns lightly golden brown.
Cook the Vegetables: Reduce heat to medium. Stir in the diced onion, carrot, potato, and garlic. Sprinkle with taco seasoning and ½ teaspoon of salt. Cook and stir for 2 minutes.
Add Liquids: Pour in the tomato sauce and cook for 1–2 minutes, stirring. Gradually add the chicken or vegetable broth while stirring.
Simmer: Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 25 minutes until the rice is tender and the liquid is absorbed.
Rest and Serve: Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with cilantro if desired, and serve hot.

Why You’ll Love This Recipe

This restaurant-style Mexican rice is perfectly fluffy, slightly tangy from the tomato sauce, and packed with savory flavor from the homemade taco seasoning. The added vegetables give it texture and a subtle sweetness, making it a colorful and satisfying side dish for tacos, enchiladas, or grilled meats.

Tips

Toast the rice carefully: Keep stirring to prevent burning and ensure even golden color.
Simmer gently: A low, steady simmer prevents the rice from sticking or becoming mushy.
Let it rest: Covering the rice for a few minutes after cooking helps it absorb all the flavors and stay fluffy.

Variations and Substitutions

Swap Yukon Gold potato with sweet potato for a slightly sweeter flavor.
Use brown rice instead of white rice (increase cooking time and liquid as needed).
Add bell peppers or corn for extra color and texture.
For a spicier version, mix in ¼ teaspoon chili powder or smoked paprika.

FAQs

Can I make this ahead of time?
Yes! Cooked Mexican rice can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to maintain moisture.

Can I make it vegan?
Absolutely! Use vegetable broth instead of chicken broth and ensure your taco seasoning doesn’t contain animal products.

Why is my rice mushy?
This usually happens if the heat was too high during simmering or too much liquid was used. Make sure to follow the recommended simmering time and liquid ratio.

Serving

This Mexican rice pairs perfectly with tacos, enchiladas, burritos, grilled chicken, or steak. Garnish with fresh cilantro or a squeeze of lime for extra flavor.

Suggestions

Serve alongside refried beans or black beans for a complete Mexican-inspired meal.
Top with avocado slices or shredded cheese for added richness.
Pair with a fresh tomato salsa or pico de gallo to enhance the flavor profile.