Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mexican Rice
Fluffy tomato-flecked rice toasted in oil then simmered with broth and spices, the classic Tex-Mex side.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Heat the oil in a large saucepan and toast the rice, stirring often, until lightly golden, about 5 minutes.
- 2
Add the onion and garlic and cook until fragrant, about 2 minutes.
- 3
Stir in the tomato sauce, chicken broth, cumin, and salt, and bring to a boil.
- 4
Add the peas and carrots, then reduce heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed.
- 5
Remove from heat and let stand covered for 5 minutes.
- 6
Fluff with a fork and garnish with chopped cilantro before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving320
Calories
7 g
Protein
55 g
Carbs
8 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Mexican rice in Tex-Mex restaurants is closely related to arroz rojo, a tomato-tinted rice cooked in Mexican home kitchens and fondas. The key idea is not just adding tomato, but frying the dry rice first so the grains stay separate while they simmer in seasoned broth.
Listahan note
This version keeps the restaurant-style profile familiar: lightly toasted long-grain rice, tomato sauce for even color, cumin for warmth, and peas and carrots folded into the same pot. It prioritizes fluffy grains over saucy rice, so the covered rest at the end matters.
Technique cues
- Toast the rice until it smells nutty and looks lightly golden, not deeply browned. That step coats the grains in oil and helps keep the finished pot from turning sticky.
- Once the broth goes in, stir just enough to combine, then leave the covered pot alone. Too much stirring after simmering starts can break the grains and make the rice heavy.
- The five-minute covered rest is part of the cooking, not a pause. It lets the last bit of steam finish the center of the grains before you fluff them.
Kitchen flow
- Parallel prep
- Dice the onion, mince the garlic, and measure the tomato sauce and broth before heating the oil; the rice needs attention once it starts toasting.
- Make-ahead
- Cook the rice fully, cool it uncovered for a few minutes, then chill it in a sealed container; fluff again when reheating.
- Leftover move
- Use leftovers in breakfast tacos with scrambled eggs, salsa, and a spoonful of beans.
- Cleanup rhythm
- Wipe tomato splatter from the stovetop while the rice rests, then soak the saucepan after serving so the starchy film releases.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Long-grain white rice
Main grain
Purpose: Long-grain rice cooks up separate and fluffy, which is the texture this side dish needs.
Handling: Toast it dry in the oil while stirring often so the grains color evenly without scorching.
Adaptation: Medium-grain rice will be softer and a little stickier; rinse and drain it well if you use it.
Vegetable oil
Toasting fat
Purpose: Oil helps fry the rice grains before simmering, giving the finished dish a lighter texture.
Handling: Heat it before adding the rice so the grains start to sizzle right away.
Adaptation: A neutral cooking oil with a similar mild flavor works; butter changes the flavor and browns faster.
Onion and garlic
Aromatic base
Purpose: They give the tomato broth a cooked, savory foundation instead of tasting like plain tomato sauce.
Handling: Dice the onion finely and mince the garlic so they soften quickly after the rice is toasted.
Adaptation: Onion powder and garlic powder can work in a pinch, but add them with the cumin so they do not burn in the oil.
Tomato sauce
Color and tomato body
Purpose: Tomato sauce spreads evenly through the pot and gives the rice its familiar red-orange tint.
Handling: Stir it in before covering so no thick tomato pockets sit at the bottom of the pan.
Adaptation: Blended canned tomatoes can work, but they may make the rice looser unless you reduce the broth slightly.
Chicken broth
Simmering liquid
Purpose: Broth seasons the rice from the inside while the grains absorb liquid.
Handling: Bring it fully to a boil before lowering the heat so the covered simmer starts evenly.
Adaptation: Vegetable broth gives a lighter profile; water works but needs more careful seasoning.
Frozen peas and diced carrots
Color and small vegetables
Purpose: They add the classic speckled look and a little sweetness without needing a second pan.
Handling: Add them before the covered simmer so they heat through with the rice.
Adaptation: Frozen corn can stand in for part of the mix, though it makes the rice sweeter.
Technique notes
- Use a saucepan with a tight-fitting lid. If steam leaks out aggressively, the rice can dry on top before the bottom finishes.
- Keep the heat low once the pot is covered. A hard simmer can scorch the tomato at the bottom and leave the top layer undercooked.
- Fluff with a fork from the edges toward the center. A spoon compresses the grains and can turn the finished rice clumpy.
Ingredient swaps
- Broth swap
- Use vegetable broth instead of chicken broth for a lighter tomato-forward pot; taste before serving because vegetable broths vary in salt and sweetness.
- Tomato backup
- Use plain canned tomato puree in place of tomato sauce, then simmer uncovered for a minute before covering if it looks especially thin.
- No-cilantro finish
- Use sliced green onion or a small squeeze of lime instead of chopped cilantro for a cleaner finish.
- Extra vegetable path
- Add a small handful of corn with the peas and carrots, but avoid overloading the pot or the rice will steam unevenly.
Serve alongside
- Chicken fajitas
- Cheese enchiladas
- Carne asada tacos
- Refried beans
- Agua fresca de jamaica
- Lime sparkling water
- Iced black tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the cooled rice in a sealed container with the grains fluffed loose rather than packed down.
- Reheat in a covered skillet or microwave with a small splash of broth or water to loosen the grains.
- Freeze in flat portions, thaw in the refrigerator, then reheat covered and fluff before serving.
Equipment
- Large saucepan with tight-fitting lid
- Wooden spoon or heatproof spatula
- Liquid measuring cup
- Fork for fluffing
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Mexican Rice to your week, check it against your household's allergens, and build the shopping list automatically.
More Tex Mex recipes
Tex Mex
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Enchiladas Verdes
Shredded chicken rolled into corn tortillas and smothered in tangy roasted tomatillo-green chile sauce and melted cheese.
Tex Mex
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Beef Enchiladas with Red Sauce
A comforting Tex-Mex classic consisting of corn tortillas rolled tightly around seasoned ground beef, smothered in a rich, earthy red chile sauce, and baked with melted cheese.
Tex Mex
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Queso Flameado
A sizzling skillet of melted cheese with spicy Mexican chorizo, served bubbling hot with warm tortillas.