How To Cook Perfect Rice On The Stove & Easy Mexican Rice Recipe

I share my foolproof method for How To Cook Rice On The Stove so your grains come out fluffy and separate every time, and I include a zesty Mexican Rice recipe to liven up family meals.

I cook rice a lot, and for years I thought a rice cooker was the only way to get it right. Not true.

On the stove, with nothing fussy, you can turn plain long grain white rice into perfect, fluffy grains or into vibrant Mexican rice with a hit of tomato sauce. People type “How Long To Cook Rice On Stove” and “Stovetop Rice How To Cook” into their phones, frustrated, I’ve searched that stuff too.

In this post I show the simple mindset and tiny timing hacks that stopped my rice from going gummy. Try it, you’ll be surprised.

Why I Like this Recipe

• I like how it turns out fluffy and not gummy, even when I’m rushed
• I like that it cooks fast so I can get dinner on the table quick
• I like that leftovers reheat great and still taste good the next day
• I like how it goes with almost anything so I dont get bored with meals

Ingredients

• Long grain white rice: starchy carbs, fluffy when cooked, soaks up flavors.
• Water: hydrates grains for fluffy rice, zero calories, mostly neutral in taste.
• Fat (butter or oil): adds richness, helps keep rice from sticking.
• Onion: gives savory sweetness, some fiber and vitamins, builds the base flavor.
• Tomato sauce: brings acidity and umami, adds color and a little sweetness.
• Chicken broth: salty savory depth, adds small amounts of protein and minerals if real.
• Cumin: warm earthy spice, gives depth and tiny antioxidant benefits to the rice.
• Cilantro or lime: fresh bright finish, citrus lift cuts richness and wakes the dish.

Ingredient Quantities

• Perfect stove top long grain white rice
  • 1 cup long grain white rice (uncooked)
  • 1 1/2 cups water or 1 3/4 cups for slightly softer rice
  • 1 tablespoon unsalted butter or neutral oil
  • 1/2 teaspoon table salt (adjust to taste)

• Easy Mexican rice
  • 1 cup long grain white rice (uncooked)
  • 2 tablespoons vegetable oil
  • 1/2 small yellow onion (about 1/4 cup) chopped
  • 1 clove garlic minced
  • 1/3 cup tomato sauce or 1 small tomato blended
  • 1 3/4 cups low sodium chicken broth or water
  • 1/2 teaspoon table salt more if using water
  • 1/2 teaspoon ground cumin
  • 1/4 cup frozen peas and carrots optional
  • Fresh cilantro leaves or lime wedges for serving optional

How to Make this

1. Rinse 1 cup long grain white rice in a fine mesh strainer under cold running water until the water runs almost clear, then drain well.

2. To make perfect stovetop rice: put the rinsed rice in a medium saucepan with 1 1/2 cups water (use 1 3/4 cups if you want it a bit softer), 1 tablespoon unsalted butter or neutral oil, and 1/2 teaspoon table salt. Bring to a boil over medium-high, give it one quick stir, then lower the heat to the lowest simmer so it’s barely bubbling. Cover with a tight fitting lid and cook undisturbed for 18 minutes.

3. After 18 minutes, remove the pan from heat and leave the lid on for 10 minutes to steam. Dont lift the lid early. Fluff with a fork before serving and if there’s a little excess moisture, leave it uncovered on very low heat for a minute or two.

4. For Mexican rice, start with the rinsed rice again. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add 1 cup rice and toast it, stirring, until it turns pale golden, about 3 to 5 minutes. This step gives great flavor so dont skip it.

5. Add 1/2 small chopped yellow onion and 1 minced garlic clove to the toasted rice and cook until the onion is softened, about 2 minutes. Stir in 1/3 cup tomato sauce or one small tomato that you’ve blended.

6. Pour in 1 3/4 cups low sodium chicken broth (or water if you prefer), add 1/2 teaspoon table salt (add a little more if you used water), and 1/2 teaspoon ground cumin. Give it one stir, bring to a boil.

7. Once boiling, reduce heat to low, cover tightly and simmer undisturbed for 18 minutes. If you’re using 1/4 cup frozen peas and carrots add them on top before covering or stir them in at about minute 14 so they dont get mushy.

8. Remove from heat and let the Mexican rice rest, covered, for 5 to 10 minutes. Fluff with a fork, taste and adjust salt, then serve with chopped cilantro or lime wedges if you like.

Equipment Needed

1. Fine-mesh strainer for rinsing rice
2. Medium saucepan with a tight-fitting lid (2–3 qt)
3. Measuring cups (dry and liquid)
4. Measuring spoons
5. Wooden spoon or heatproof silicone spatula for stirring and toasting rice
6. Chef’s knife and cutting board for onion, garlic and cilantro
7. Small blender or food processor (or jar for blending a tomato) — optional if you use tomato sauce
8. Fork for fluffing rice and a kitchen timer (or phone timer)

FAQ

How To Cook Perfect Rice On The Stove & Easy Mexican Rice Recipe Substitutions and Variations

• Long grain white rice
  • Basmati or jasmine rice — aromatic and less sticky, usually cooks with the same water ratio but check the package directions
  • Brown long grain rice — whole grain option, needs more water and time, about 2 cups water per 1 cup rice and 40 to 45 minutes simmer
  • Quinoa — lighter, higher in protein, use about 1 1/2 cups water per cup quinoa and cook 12 to 15 minutes
• Water or low sodium chicken broth
  • Vegetable broth — great for a vegetarian swap, same amount as broth
  • Dissolved bouillon cube or paste in water — concentrates flavor, use less salt if your bouillon is salty
  • Tomato juice or diluted crushed tomatoes for Mexican rice — adds more tomato flavor so reduce extra tomato sauce
• Unsalted butter or neutral oil
  • Olive oil — gives a bit more flavor, works well for plain rice and Mexican rice
  • Ghee — for a richer, nutty butter flavor and higher smoke point
  • Avocado oil — neutral and heat stable if you want a lighter taste
• Tomato sauce or fresh tomato (for Mexican rice)
  • Canned crushed tomatoes — similar texture, use same volume but taste may be brighter
  • Tomato paste diluted with water — 1 tablespoon paste plus 2 to 3 tablespoons water approximates 1/3 cup sauce, more concentrated so adjust salt
  • Salsa — adds spice and chunkiness, use slightly less liquid elsewhere to keep rice from getting soggy

Pro Tips

1) Dont skimp on rinsing and draining. Get the surface starch off and let the rice sit in the strainer a minute so it isnt waterlogged, or even pat it gently with a towel if youre in a hurry. Less starch = less clumping.

2) Toast the grains for any flavored rice, but watch the heat and keep stirring. You want a pale golden color, not brown, cause burnt rice tastes bitter. Use medium heat and a wide pan so the rice toasts evenly.

3) Keep the lid on and use the lowest simmer possible when it cooks, and give it a proper rest after cooking. Lifting the lid too soon lets steam escape and makes the texture gummy. If theres a bit too much moisture at the end, fluff and let it sit uncovered on very low heat for a minute.

4) Season smart and time your add-ins. Use broth for deeper flavor and cut back on added salt if youre using it. Add frozen peas/carrots in the final minutes so they stay bright and not mushy, and finish Mexican rice with a squeeze of lime or fresh cilantro to lift the flavors.