Taco Bell Mexican Rice Copycat Recipe
This Taco Bell rice recipe brings the iconic orange-tinted, lightly seasoned side right to your stovetop in under 30 minutes. It’s the kind of thing you make once and realize you never needed to wait in a drive-through line for it again.
It comes together with pantry staples and one pot. Whether you’re building a burrito bowl at home or just want something easy alongside tacos on a Tuesday, this one pulls its weight.
Why I Love This Recipe
The texture is what gets me. The grains stay separate, not mushy or clumped, because you toast the rice in oil before adding any liquid.
The flavor is mild and a little tangy from the tomato, with just enough cumin and garlic to taste like something. It’s not spicy, which is the point. It’s a backdrop that makes everything else on the plate taste better.
Recipe Ingredients
- 1 cup long-grain white rice – Long-grain stays fluffy; short-grain will turn sticky
- 2 tbsp vegetable oil – Needed to toast the rice; neutral flavor
- 1/2 tsp garlic powder – Adds a subtle savory base
- 1/2 tsp onion powder – Rounds out the flavor without texture
- 1/2 tsp cumin – The warm, earthy note that makes it taste familiar
- 1/2 tsp chili powder – Mild heat and the color contributor
- 1/4 tsp salt – Adjust to taste at the end
- 8 oz tomato sauce – One small can; this is what gives the rice its orange color and tang
- 1 1/2 cups chicken broth – Adds savory depth; swap for vegetable broth to keep it vegetarian
- 1 tbsp tomato paste – Deepens the tomato flavor and boosts the color
- 1/2 tsp lime juice – A small amount brightens the whole thing at the end
Variations / Substitutions
- Vegetable broth for chicken broth – Works seamlessly; the tomato flavors are strong enough that you won’t notice the swap.
- Avocado oil for vegetable oil – Slightly higher smoke point, no meaningful flavor difference at this heat level.
- Brown rice – Use 2 cups of broth and expect 40 to 45 minutes of cook time; the texture will be chewier and nuttier.
- Add jalapeño – Dice 1 small jalapeño and cook it with the dry spices for about 1 minute before adding the liquid for a mild, even heat throughout.
- Tomato paste swap – If you’re out, add an extra 2 tbsp of tomato sauce and reduce the broth by 1 tbsp to compensate for the extra liquid.
- Cilantro finish – Stir in 2 tbsp of chopped fresh cilantro just before serving if you want a fresher, brighter flavor.
If you enjoy this alongside Tex-Mex at home, Taco Bell Black Beans Copycat Recipe is a natural companion on the same plate.
How To Make Taco Bell Rice
Step 1: Toast the Rice in Oil
Heat the 2 tbsp vegetable oil in a medium saucepan over medium heat. Add the 1 cup long-grain white rice and stir it constantly for 3 to 4 minutes, until the grains turn a pale golden color and smell lightly nutty.
Keep the heat at medium, not high. The goal is to coat every grain in oil and lightly color them, not to brown them aggressively. Pale gold means the starches on the outside have set, which is what keeps the final texture from going gluey.
If you rush this step and skip straight to the liquid, the rice tends to clump together in the pot. Those 3 to 4 minutes matter more than they seem.
Step 2: Bloom the Spices
Add the 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp salt directly to the toasted rice. Stir everything together over medium heat for 30 to 45 seconds, until the spices smell fragrant and the rice looks an even reddish-orange.
You’ll notice the color shift quickly, which is a good sign the heat is activating the chili powder and cumin. Don’t walk away here; 45 seconds is about all this needs before the spices start to risk burning.
Step 3: Simmer the Rice in Tomato Broth
Pour in the 8 oz tomato sauce, 1 1/2 cups chicken broth, and 1 tbsp tomato paste. Stir once to combine, then bring everything to a boil over medium-high heat. Once it’s boiling, drop the heat to low, put the lid on, and cook for 18 minutes without lifting the lid.
The lid creates the steam pressure that cooks the rice through. Resist lifting it to check; you’ll release steam and the bottom layer will finish unevenly. At 18 minutes, take the pot off the heat and let it sit, lid still on, for 5 minutes.
Step 4: Fluff and Finish the Rice
Take the lid off and use a fork to gently fluff the rice, pulling it up from the bottom in loose strokes. Stir in the 1/2 tsp lime juice, then taste and adjust the salt.
Spoon the rice into a serving bowl. The color should be that recognizable amber-orange, and the grains should be separate and just slightly sticky. A scattering of fresh cilantro on top makes it look like it came from somewhere worth ordering from.
Recipe Tips
- Rinse or don’t rinse – For this recipe, skip rinsing. You want a little surface starch left on the grains so they absorb the tomato broth and take on some color. Rinsed rice comes out paler and looser.
- Use a tight-fitting lid – If your lid has a steam vent or sits loosely, drape a folded kitchen towel over the pot before putting the lid on. It traps steam more effectively and prevents dry spots.
- Low heat means low – On a gas range, the smallest ring on the lowest setting is the right call. On electric or induction, let the burner drop for a full minute after you reduce it before setting your 18-minute timer.
- Leftovers reheat well – Add a splash of water or broth (about 1 tbsp per cup of rice) before microwaving, covered, for 60 to 90 seconds. It brings the texture back close to fresh.
Cook times by rice type and heat source:
| Rice Type | Stovetop (Low Heat) | Resting Time |
|---|---|---|
| Long-grain white | 18 mins | 5 mins |
| Basmati white | 15 mins | 5 mins |
| Brown long-grain | 42 mins | 10 mins |
How To Store
- Refrigerate – Store cooled rice in an airtight container for up to 4 days.
- Reheating – Microwave covered with 1 tbsp of water or broth per cup of rice for 60 to 90 seconds, or reheat in a skillet over medium-low with a small splash of broth until warmed through, about 3 to 4 minutes.
What To Serve With Taco Bell Rice
This rice works best as a side to seasoned ground beef or chicken tacos because the mild tomato base doesn’t compete with spiced proteins. Spoon it into a burrito bowl with black beans and shredded chicken and the starchy base holds everything together on the plate. It also works tucked inside a burrito alongside sour cream and cheese, where the tang from the tomato cuts through the richness of the dairy.
Frequently Asked Questions
Can I make this rice ahead of time?
Yes. Cook it fully, let it cool, and refrigerate it for up to 4 days. The flavor actually deepens a little overnight.
Why does my rice come out mushy?
The most common cause is too much liquid or heat that stayed too high during the simmer. Make sure the heat is genuinely low and that you’re measuring the broth at exactly 1 1/2 cups.
Can I make this in a rice cooker?
Yes, with a small adjustment. Toast the rice and bloom the spices in a skillet first, then transfer everything to the rice cooker with the tomato sauce, broth, and tomato paste. Use your cooker’s standard white rice setting.
Can I freeze this rice?
Yes. Spread it flat in a zip-lock bag, freeze for up to 2 months, and reheat straight from frozen in the microwave with a small splash of water, covered, for 2 to 3 minutes.
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Taco Bell Mexican Rice Recipe
Ingredients
Method
- Heat the 2 tbsp vegetable oil in a medium saucepan over medium heat. Add the 1 cup long-grain white rice and stir for 3 to 4 minutes until the grains turn pale golden.
- Add the 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp salt to the rice. Stir over medium heat for 30 to 45 seconds until fragrant.
- Pour in the 8 oz tomato sauce, 1 1/2 cups chicken broth, and 1 tbsp tomato paste. Stir once, bring to a boil over medium-high heat, then reduce to low, cover, and cook for 18 minutes. Remove from heat and rest, covered, for 5 minutes.
- Remove the lid, fluff the rice with a fork, stir in the 1/2 tsp lime juice, adjust salt, then spoon into a serving bowl and garnish with fresh cilantro.
