Mexican Rice with Tomato and Garlic: My Honest Go-To Recipe

Let Me Tell You About This Rice (and My Kitchen Disasters)

I first tried making Mexican Rice with Tomato and Garlic back when I was a broke uni student living in a flat with, honestly, the worst kitchen. The stove was so wobbly I had to wedge a folded beer mat under one leg just to keep my saucepan from doing the cha-cha. Anyway, this recipe is the one that always worked, even in that kitchen—though, full disclosure, I did once set off the smoke alarm because I got distracted by my flatmate telling me about her ex. Good times.

So, when I think of this rice, I think of noisy, happy dinners (and maybe the occasional fire drill) and that feeling when you realise home-cooked food is, most of the time, just about not giving up when things get a bit weird.

Why You’ll Love This (or At Least Not Hate It)

I make this when I’m craving something that tastes as good with last night’s chicken as it does all by itself. My family goes nuts for it—mainly because it’s got that comforting, garlicky tomato thing going on, but also because it smells like a taco truck parked in your kitchen (in the best way, of course). If you’ve ever ended up with mushy rice, I feel your pain—actually, I find rinsing the rice first works better if you want it fluffy. And if you don’t want to do dishes, well, this all goes in one pot, so you’re in luck (ish).

Here’s What You’ll Need (No Judgement Zone)

• 1 cup long-grain white rice (sometimes I use jasmine if that’s all I’ve got—nobody’s perfect)
• 2–3 cloves garlic, minced (or a giant spoonful from the jar; my grandmother would roll her eyes, but it works)
• 1 medium tomato, chopped (canned works too—just drain a bit)
• ¼ cup onion, chopped (red or yellow, honestly whatever’s kicking around)
• 2 cups chicken or veggie broth (water + bouillon cube is fine, or even just water in a pinch)
• 2 tablespoons oil (I usually grab olive or sunflower; I’m not fussy)
• ¼ teaspoon cumin (optional, but I love the extra warmth it gives)
• Salt and pepper to taste
• Fresh cilantro for serving (unless you’re one of those folks who thinks it tastes like soap)

Let’s Cook This Thing

1. Prep your rice: Rinse your rice in a sieve until the water runs almost clear. (I used to skip this, but it totally makes a difference. Or maybe it’s just in my head? Anyway, I do it now.)
2. Heat your pan: Grab a medium saucepan. Splash in the oil and set it over medium heat. When it’s hot, toss in the rice and give it a good stir so it gets coated. Cook until it starts to look a little golden—don’t wander away, it can go from toasty to burnt faster than you’d think. This is where I usually sneak a taste, even though I know it’s not ready.
3. Add the flavor: In with the garlic and onion. Sizzle them for about a minute, just enough for everything to smell amazing. If you’re using fresh tomato, add it now and cook until it starts melting into the rice. (If it looks a bit odd, don’t sweat it—tomato always looks weird at this stage.)
4. Liquid time: Stir in the broth (and cumin, if you’re Team Cumin). Scrape up any bits that stuck. Bring it all to a gentle simmer. Once you’ve got a few bubbles, turn the heat right down and cover with a lid that fits… or, honestly, I’ve used a plate before. Works fine.
5. Let it chill: Cook for about 15–18 minutes. Don’t peek too much. I know it’s tempting—I’m impatient, too—but the steam does the work. If it looks a bit dry halfway through, splash in a bit more broth or water.
6. Finish up: Once all the liquid’s gone and the rice is tender, turn off the heat and let it sit (lid on) for 5–10 min. Fluff with a fork. Taste. Add salt or pepper if you like.

Notes (I Learned These the Hard Way)

• If you double the recipe, don’t just double the heat—I once made a pot so burned it took a week to clean.
• I tend to think it tastes even better the next day, but that’s just me.
• A splash of lime at the end? Kind of a game-changer.

Variations I’ve Tried (and a Flop or Two)

• Swap the tomato for fire-roasted salsa if you’re short on time. Actually, it’s even easier.
• Stir in some frozen peas or corn near the end—kids seem to love it, or at least mine do.
• Once tried it with brown rice. Honestly? Didn’t love it. Took forever and just never got quite right for me.
• If you want it spicy, a chopped jalapeño at the onion stage is perfect.

Equipment (But Don’t Panic If You Don’t Have It)

• Medium saucepan with lid (or, as I said, a plate that mostly fits)
• Sieve for rinsing rice (or just swish it around in a bowl and pour off the water, if you live on the wild side)
• Chopping board and knife (but you could honestly tear the tomato up with your hands if you’re feeling rustic)

How to Store (If There’s Any Left!)

Keep leftovers in a sealed container in the fridge. They’ll last 3 days—though honestly, in my house it never survives the night. You can reheat it in the microwave or on the stove with a splash of water to loosen it up. I actually think it tastes better as leftovers, but maybe that’s just nostalgia talking.

How I Like to Serve It (And a Random Family Quirk)

Personally, I love this with a wedge of lime and a sprinkle of cilantro, next to roast chicken or tucked into a burrito. My cousin swears by eating it cold with some hot sauce straight from the fridge (odd, but he’s stuck with it for years). One time, we even spooned it into lettuce cups. Bit weird, but surprisingly good.

Pro Tips (By Which I Mean, “Don’t Do What I Did”)

• Don’t skip the resting time at the end. I once tried to serve it right away and it was too sticky—worth the wait, I promise.
• If you use canned tomatoes, drain them a bit or your rice might get mushy. Learned that the saucy way.
• Keep an eye on the pot at the toasting stage. I got cocky, left it, and it tasted like burnt popcorn (but not in a good way).

FAQ (Because People Ask Me This Stuff All the Time)

• Can I use brown rice? You can…but it’ll take a lot longer and the texture’s kinda chewy. I don’t love it, but hey, you do you.
• What if I don’t have broth? No biggie—just use water. Add a pinch more salt, though.
• Can I make this in a rice cooker? Sure! Toast the rice and aromatics in a pan first, then toss it all in the cooker with the liquid. Easy peasy.
• Is this like the stuff at Mexican restaurants? It’s close-ish. Mine’s a little chunkier. If you want it smoother, blitz the tomatoes before adding them.
• Can I freeze leftovers? Yep, but it can get a tad mushy when thawed. Still tasty, though.
• Where’d you learn this? Honestly? A mix of watching my abuela, reading a bunch of blogs (like this one), and lots of trial and error. And a little help form Serious Eats.

Totally random, but did you know you can use leftover Mexican rice as a base for a quick soup the next day? Just add broth, some veggies and boom—supper sorted. Not traditional, but sometimes you’ve got to cook with what you’ve got.

So that’s my take on Mexican Rice with Tomato and Garlic. Not fancy, but real—and definitely well-loved in my kitchen. If you try it and it flops, don’t worry; you’re in good company (me!). But when it works, oh, it’s magic.

★★★★★ 4.30 from 161 ratings

Mexican Rice with Tomato and Garlic

yield: 4 servings

prep: 10 mins

cook: 25 mins

total: 35 mins

A flavorful and classic Mexican rice dish cooked with ripe tomatoes, aromatic garlic, and spices. Perfect as a side or main course for any Mexican-inspired meal.

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Ingredients

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 2 cups chicken broth
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ cup fresh cilantro, chopped (optional)

Instructions

1. 1
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2
   Heat the vegetable oil in a large skillet over medium heat. Add the rice and cook, stirring frequently, until lightly golden, about 3-4 minutes.
3. 3
   Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion is soft and fragrant.
4. 4
   Stir in the diced tomatoes, chicken broth, ground cumin, and salt. Bring to a gentle boil.
5. 5
   Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.
6. 6
   Remove from heat and let stand covered for 5 minutes. Fluff with a fork and garnish with chopped cilantro before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 4 gg

Fat: 6 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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