I first made this Mexican rice after reading Joanna Gaines’s cookbook Magnolia Table, and it quickly became one of my favorite side dishes. This Joanna Gaines Mexican rice recipe is very simple, and the flavors are warm and comforting. The ingredients used in this recipe are very basic, and most people already have them at home. You only need white rice, tomato sauce, onion, garlic, chicken broth, and a little cumin.
The main step that makes a difference in this recipe is toasting the rice before adding the sauce and broth. This step helps the rice stay fluffy and gives it a nicer flavor.
In this guide, I will explain each step of this Joanna Gaines Mexican rice recipe in a clear and simple way. I will also share a few small tips that help the rice turn out soft and not sticky.
Table of Contents
Key Takeaways
- Simple Ingredients, Big Flavor: This Joanna Gaines Mexican rice recipe uses long-grain rice, tomato sauce, and cumin, and these simple ingredients come together to give the rice a warm and gentle flavor that tastes comforting and homemade.
- Step by Step Technique: You rinse the rice if you want to, then toast it in the pan until it smells a little nutty, and this small step helps the rice taste better before you add the broth and tomato sauce.
- Fluffy Texture: The rice cooks slowly with the lid on, and letting it rest after cooking helps the grains relax and stay soft and fluffy without sticking together.
- Family Friendly Recipe: The flavor is mild and easy to enjoy, so both kids and adults like it, and it pairs well with tacos, enchiladas, grilled chicken, or any simple dinner.
- Make Ahead Friendly: Everything cooks in one pot and keeps well, and you can warm it up with a little water to bring back the softness, and freezing the leftovers works fine too.
What Is Joanna Gaines’ Mexican Rice
JoannaGaines’s Mexican rice is a simple home-style side dish from her cookbook Magnolia Table. It is a mild rice that uses tomato sauce for color and flavor, and it has a soft and comforting taste. The recipe starts with toasting the uncooked rice in a little oil. This step gives the rice a light nutty smell and helps the grains stay separate instead of sticking together. After that, you cook the rice in chicken broth and tomato sauce with a few basic seasonings like cumin, salt, and pepper.
The finished rice has a warm golden color and a gentle tomato taste that is not too strong. The cumin adds a soft hint of spice without making the dish hot. It is not heavy, saucy, or spicy. It is simple and easy to enjoy with many meals. I like serving it with enchiladas, tacos, or grilled chicken.
What Makes This Mexican Rice Different
This Mexican rice stands out because it is very simple and very balanced. Many recipes use chili powder or spicy peppers, but this one does not. The flavor is mild, with a little warmth from cumin and a gentle sweetness from the tomato sauce. One small step makes a big difference. You toast the rice in a little oil before adding the broth and sauce. This gives the rice a light nutty taste and helps the grains cook nicely without sticking.
Another thing that makes this recipe different is the use of plain canned tomato sauce. It adds color and flavor without extra work. You also use a set amount of liquid, so the rice cooks through without turning mushy. After it simmers, you leave the lid on and let the rice rest. That steam helps the grains turn soft and fluffy.
Variations You Can Try
Spicy Mexican Rice
If you enjoy a little heat, you can add spice very easily. Add a chopped jalapeño or serrano pepper when you cook the onion and garlic. You can also mix in half a teaspoon of chili powder or smoked paprika when you add the cumin. Another option is to use a spicy tomato sauce or add a small splash of hot sauce to the broth. If you want even more heat, taste the rice after it cooks and add a spoonful of salsa or a few drops of hot sauce at the end.
Vegetable Mexican Rice
You can add vegetables to make the rice more colorful and nutritious. Frozen peas and carrots work well and can be mixed in during the last five minutes of simmering. You can add diced bell peppers when you cook the onion so they have time to soften.
Tomato Free Option
If you want a version without tomato sauce, you can skip it. The rice will not be as red or tangy, but it will still taste good. To add a little color, warm the cumin with a pinch of turmeric or paprika when toasting the rice. Then use three and one-fourth cups of seasoned chicken broth instead of tomato sauce and broth.
You can add a little paprika or a spoonful of red enchilada sauce at the end if you want more flavor. You can also increase the cumin, onion powder, or garlic powder to boost the taste. A small squeeze of lime or a few drops of hot sauce after cooking also gives a nice finish.
Recipe for Joanna Gaines Mexican Rice
Joanna Gaines Mexican Rice Recipe
4
servings10
minutes20
minutes374
kcal10
minutes40
minutesKeep the screen of your device on
Ingredients
1½ cups long-grain white rice
3 tablespoons olive oil
1 teaspoon ground cumin
1 small white onion, finely chopped
1 clove garlic, minced
1 can tomato sauce, 8 ounces
2¼ cups chicken broth or water
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup chopped cilantro or parsley (optional)
Directions
- Step 1 – Rinse and Prepare the Rice
Check your rice package to see if it says to rinse it. Joanna suggests rinsing when the package recommends it. I usually rinse the rice because it helps the grains stay fluffy. I put the rice in a bowl, add cool water, and swish it with my hand. Then I drain the water and repeat until the water looks almost clear. After that, I drain the rice well in a fine mesh strainer.
Once the rice is drained, set it aside. Chop the onion, mince the garlic, and measure the cumin so everything is ready to go. - Step 2 – Toast the Rice in Oil
Place a large saucepan or deep skillet on medium heat. Add the vegetable oil and let it warm up. Add the rinsed rice to the pan. Stir it often so the grains get coated in oil. After a few minutes, the rice will start turning a light golden color. This step gives the rice a warm, nutty smell and keeps the grains from sticking later.
When the rice is lightly toasted, sprinkle in the cumin and stir for about 30 seconds. The cumin will warm up in the oil and smell earthy and fragrant. - Step 3 – Add Tomato and Seasoning Mixture
Add the chopped onion and minced garlic to the pan. Stir and cook until the onion becomes soft. This usually takes about three to five minutes.
When the onion is soft, pour in the tomato sauce and mix it into the rice. Then add enough chicken broth or water to reach a total of 3¼ cups of liquid in the pot. Add the salt and pepper and stir again. The mixture will look thick at first, but it will loosen as it cooks. - Step 4 – Add Broth and Simmer
Turn the heat up just until the mixture starts to boil. Give it one gentle stir, then lower the heat to the lowest setting. Cover the pot with a tight lid.
Let the rice cook for about twenty minutes without lifting the lid. The rice will slowly absorb all the liquid and turn soft as it cooks. If you check around the fifteen-minute mark and still see some liquid, that is fine. It will finish cooking by the 20-minute mark. - Step 5 – Rest the Rice Off the Heat
After 20 minutes, turn off the heat but keep the lid on. Leave the rice to rest for 10 minutes. This resting time is important because the steam inside the pot finishes cooking the grains and makes them fluffy.
While the rice rests, you can chop a little cilantro or parsley to use as a topping. - Step 6 – Fluff and Add Herbs
After the 10-minute rest, open the lid. The rice should look soft, fluffy, and lightly colored from the tomato sauce. Use a fork to gently fluff the rice and separate the grains.
Sprinkle the chopped cilantro or parsley over the top and mix it in lightly. The herbs add color and a fresh taste.
Now the rice is ready to serve. It goes well with tacos, enchiladas, grilled chicken, or any simple dinner. If you have leftovers, let the rice cool, then store it in an airtight container in the fridge.
Tips for the Best Mexican Rice
How To Avoid Mushy Rice
Rice usually turns mushy when there is too much liquid or the heat is too strong. Measure the total liquid carefully so it stays at three and one-fourth cups. When the mixture starts boiling, lower the heat right away.
If you check the rice around the 15-minute mark and still see some liquid, that is fine. It just means your heat is a little low or your lid is not tight enough. You can use a slightly higher heat next time to keep a gentle simmer.
Rinsing the rice also helps remove extra starch, which prevents a sticky texture. Make sure to drain the rice well after rinsing. When the resting time is done, fluff it gently with a fork to separate the grains. These small steps help the rice stay firm and not mushy.
How To Cook Evenly
Even cooking comes from gentle heat and a tight lid. Make sure the lid fits well so the steam stays inside the pot. If the lid is loose, use another pot or place something heavy on top to help seal it.
Right after adding the broth and tomato sauce, give the pot one good stir. This spreads the rice and spices evenly. After that, do not stir until the rice is completely done.
You can also give the pot a light swirl before covering it to help mix any toasted bits from the bottom. Then let it simmer and rest as directed. The resting step is what makes the rice cook evenly all the way through. After fluffing, you will see that every spoonful has grains that are soft and cooked from top to bottom.
What To Serve With Mexican Rice
- With Enchiladas: It pairs very well with chicken or beef enchiladas. The rice picks up the extra sauce on the plate and makes the meal feel complete.
- As a Taco Side: Serve it next to tacos made with chicken, beef, or fish. The rice adds a warm and filling side that goes well with any taco flavor.
- With Grilled Meats: It tastes great with grilled chicken, carne asada, or steak. The mild flavor of the rice balances the smoky taste of grilled meat.
- For Burrito Bowls: Use the rice as a base and add black beans, lettuce, pico de gallo, and avocado to make an easy burrito bowl at home.
- Alongside Beans, Mexican rice and beans are a simple and classic combination. Black beans or pinto beans work well, whether refried or whole.
- With Quesadillas or Fajitas: A serving of rice makes a quesadilla or fajita plate feel more complete. It adds a soft and warm side to the meal.
Storage and Reheating
How To Store
Let the rice cool for a short time before storing it. I usually leave the lid on for five to ten minutes, then move the rice into an airtight container. You can keep it in the refrigerator for two to three days. The tomato sauce helps the rice stay moist, but make sure you do not leave it out at room temperature for more than two hours before chilling it.
How To Reheat
When you are ready to reheat the rice, add a spoon or two of water or broth on top. This helps the rice steam again. You can warm it in the microwave by covering it and heating on medium for one minute, stirring, then heating for another thirty to sixty seconds if needed.
You can also warm it on the stove by placing it in a small pot with a little water, covering it, and heating it on low while stirring gently. The extra moisture keeps the rice from drying out. You can add a little salt or chopped cilantro after reheating for a fresh taste.
Can You Freeze It
Yes, you can freeze this rice. Let it cool completely, then place it into freezer-safe bags or containers. Try to press out the extra air before sealing. It will keep for one to two months in the freezer.
When you want to use it, thaw it in the refrigerator or use the microwave defrost setting, then warm it with a little water as described above. The texture might be slightly softer after freezing, but it still tastes good once reheated.
Nutrition Information
Nutrition Facts
4 servings per container
- Amount Per ServingCalories374
- % Daily Value *
- Total Fat
11.1g
15%
- Saturated Fat 1.57g 5%
- Sodium 1166mg 51%
- Total Carbohydrate
61.5g
23%
- Dietary Fiber 2.03g 8%
- Total Sugars 2.58g
- Protein 6.52g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer: Nutrition data for this recipe was calculated using the Recipe Blossom Nutrition Calculator. It’s designed to provide an estimate of calories, macronutrients, and micronutrients based on standard ingredients and portion sizes.
However, actual values may vary depending on brands, substitutions, or preparation methods. For medically tailored nutrition advice, we recommend consulting with a registered dietitian or qualified healthcare provider.
FAQs
What gives Mexican rice its flavor?
Mexican rice gets most of its flavor from toasting the rice in oil and then cooking it with tomato sauce, cumin, onion, and garlic. Toasting gives the rice a warm, nutty taste, and the tomato sauce adds a gentle tang and color. The cumin and onions bring a soft, earthy flavor that ties everything together.
Can I Use Jasmine Rice?
Yes, you can use jasmine rice, but the texture will be a little softer and slightly stickier than long-grain white rice. If you use jasmine rice, rinse it well and keep the same liquid amount. The flavor will still turn out nice, but long-grain rice stays fluffier.
Can I Make It Without Tomatoes?
Yes, you can make this rice without tomatoes. You can skip the tomato sauce and use seasoned chicken broth instead. To add color, you can toast the rice with a small pinch of turmeric or paprika along with the cumin. The taste will be different but still mild and pleasant.
How Do I Fix Undercooked Rice?
If the rice is undercooked and still firm, add a few tablespoons of water or broth, cover the pot again, and cook on low heat for a few more minutes. Let it rest for five to ten minutes after that, so the steam can finish cooking the grains.
Can I Double This Recipe?
Yes, you can double the recipe. Use twice the ingredients and keep the same cooking steps. The simmering time stays close to the same, but you may need a slightly larger pot so the rice cooks evenly. Keep the lid tight and let the rice rest at the end so it stays fluffy.
