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Learn how to make Authentic Mexican Rice! It’s a simple recipe, requires just a few ingredients and takes less than 30 minutes to make. Add it to your menu for Taco Tuesday or anytime Mexican food is on the menu.
This is the best Mexican Rice recipe that is so good and so easy, it is our go-to side dish for any Mexican dinner. We serve this rice dish alongside Refried Beans or Slow Cooker Mexican Beans, Mexican Black Beans and with our favorite meals, like Ground Beef Enchiladas, Chicken Tacos, Instant Pot Chicken Fajitas and Carne Asada.
Pin this recipe for later!The Best Easy Mexican Rice Recipe
By far, this is one of my favorite and most requested recipes to cook. We make it for any Mexican dish from taquitos, to tacos to burritos. It’s truly an authentic Mexican Rice recipe. You want to know why? Because it comes from an authentic Mexican kitchen that just so happens to belong to my cousin’s mother-in-law!
My cousin shared this recipe with me years ago and I’ve been making it almost weekly ever since. This authentic family recipe was passed down from her mother-in-law who had learned the recipe from her mother and grandmother. The ingredients are pretty simple – white rice, tomato sauce, garlic, chili powder, and Caldo de Tomate.
For me, this recipe is the closest to what you typically find in Mexican restaurants. While it might not feel “authentic” to some, it certainly is to us!
Ingredients
- Oil – I have used vegetable, canola, corn or olive oil. Other oils that you prefer can be used as long as they have a high smoke point.
- Long grain white rice – I have used Jasmine rice without issues, but don’t recommend a short grain because it can be too starchy. Brown rice works – see the FAQs section for tips.
- Tomato sauce – Depending on how saucy you like your rice, use anywhere from 4-8 ounces.
- Caldo de Tomate – This is a tomato bouillon that can be found in the Mexican aisle or with the dry soup mixes. If you can’t find it or don’t want to purchase it, you can omit or use chicken bouillon instead.
- Water – Substitute low-sodium chicken broth if you prefer, especially if you omit the caldo de tomate.
How to Make Mexican Rice
See the recipe card below for full, detailed instructions
Brown the Rice. The first step is to brown the rice by cooking it in a deep skillet or a large saucepan with some vegetable oil over a fairly high heat. When the rice starts to turn bright white and then golden, you’re ready for the next step, which is basically just adding the rest of the ingredients – water, tomato sauce, tomato bouillon, garlic and chili powder.
Once it all comes to a boil, cover it up and turn down the heat. A clear lid is helpful here so you can see when the rice is done, but really 20 minutes is about all it takes. If after 20 minutes there’s still some liquid in the pan, just let it continue to cook until you can no longer see liquid bubbling to the top.
Let it rest, covered, for several minutes, then fluff it up in the pan using a fork or wooden spoon, and you’re ready to serve. Sometimes I’ll add some frozen veggies, like peas and carrots, or even chicken, like in my One Pot Mexican Chicken & Rice. For a garnish, chop up some fresh cilantro or parsley and sprinkle it on top.
Frequently Asked Questions
Some people call this Spanish Rice, but Mexican Rice and Spanish Rice are actually not the same thing. While they do use some of the same ingredients, Traditional Spanish Rice uses saffron threads and has more of a yellow color.
Whether you call it Mexican Rice or Spanish Rice, you’ll always call it delicious!
White rice on its own has a pretty neutral flavor, so adding spices is key to adding big flavor. Add garlic, tomato bouillon and chili powder for restaurant-style Mexican rice; chicken broth, onion and garlic for rice pilaf; and saffron for Spanish Rice.
I have been asked this many times so I thought it was important to address. Chicken bouillon would be a fine substitution, although it wouldn’t have the same tomato taste. You could also simply use chicken stock instead of water and leave the bouillon out completely. I definitely recommend Caldo de Tomate if you can easily get it because it will give the best, most authentic flavor to your restaurant-style Mexican Rice recipe.
Keep in mind that you may need to add salt if you skip the bouillon. I highly recommend just doing a taste test once the rice is fully cooked, and adding the salt then if needed.
Since each kitchen and stove is different, it’s hard to say what could have gone wrong. However, typically it’s just that the heat wasn’t high enough and the rice didn’t come to a full boil. Let it cook a little longer to absorb more of the liquid. Or, remove the lid, turn up the heat to medium and let any remaining liquid boil off. One of these solutions should work for most problems.
Each kitchen, family, and family tradition is different. Just like in the US there are about 18 different types of barbecue sauce depending on what part of the country you live in, the same goes for Mexico and authentic Mexican Rice recipes. Just because it isn’t the same as what your family cooks, doesn’t make it wrong or bad.
This recipe calls for basic long-grain white rice, which is the best for an Authentic Mexican Rice recipe. However, I have used Jasmine Rice in its place and it comes out great. Basmati rice is typically used in Indian dishes, but will also work well. Brown rice can be used, but will require an additional ⅓ cup of water and about 10-20 minutes more cook time.
Yes! You can definitely double the recipe. You want to make sure that your pot is plenty big – A 5-quart should be fine. Double the ingredients, prepared the same way, but do not double the time. Your rice should still be ready in about 20 minutes.
Storage
Can you freeze Mexican Rice? Absolutely! Store leftover cooked rice in an airtight container in the fridge for 5-6 days or the freezer for up to 6 months.
Refrigerating – Let the rice cool completely before storing. Transfer to an airtight container and store in the fridge for up to 3-4 days.
Reheating – Thaw first, then Reheat in the microwave or on the stovetop, adding a splash of water or chicken stock to rehydrate if needed.
Top Tips and Tricks
- Use a good quality nonstick saute pan for cooking your Mexican Rice. The rice never sticks, and it has higher sides so there’s no chance or and of the rice going overboard while stirring! Do not use stainless steel pans for cooking rice.
- Resist the urge to lift the lid! Rice needs steam to cook and as it steams, the grains absorb the liquid which makes them plump and fluffy. Lifting the lid releases essential steam that is necessary to cooking rice perfectly.
- About the tomato sauce – This recipe was recently updated to use a little less tomato sauce. The original calls for an 8-ounce can, but a lot of people commented that their rice was a little too saucy. This can be a personal preference and often depends on the cook, but you can use half of the can (4 ounces) and still have delicious, tomato-y restaurant-style Mexican Rice. Freeze the remainder of the sauce for using the next time you make this recipe.
- Vegetables – Feel free to add some cooked veggies, like peas and carrots, when you add the water. This is best with frozen vegetables rather than fresh, which will overcook and turn mushy.
- Add a chopped up Roma tomato before serving for more color and freshness.
- Serrano Peppers – Chopped serrano peppers can add some extra flavor without adding too much heat. Sprinkle on top just before covering the pan.
- Long-Grain Rice – You can use any long grain white rice. I have been using Jasmine rice for years and we actually prefer it to a regular white rice.
Recipes that use Mexican Rice
Even though it’s usually used as a side dish, Mexican Rice can be incorporated into a lot of different main dishes.
More Mexican Recipes
Planning a fiesta of your own? Mexican food is what we live for around here! If you want some delicious Mexican inspired recipes, you’ve got to try our Crock Pot Chicken Tacos, Crock Pot Carnitas, Baked Salsa Chicken, and my famous homemade Guacamole!
Or dip your chips in some sweet Mango Salsa. My husband swears by my Shrimp Ceviche and my kids rave about my Mexican Sopes.
Or if you’re wanting some other side dish options, we love Black Beans and Rice or Cilantro Lime Rice.
Want Mexican food for breakfast? Try this amazing Chilaquiles recipe! Just don’t forget the Margaritas!
Authentic Mexican Rice Recipe
Ingredients
- 2 tablespoons Olive oil or vegetable oil
- 1 cup Long-grain white rice
- 4-8 ounces Canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce
- 2 cups Water
- 1 teaspoon Minced garlic about 2 cloves
- 2 teaspoons Caldo de Tomate tomato bouillon
- 1 teaspoon Chili powder
Instructions
- Heat oil in a 3-quart saute pan over medium heat. Add rice and stir to combine. Cook, stirring frequently, for 3-5 minutes, until rice begins to turn a golden color.
- Add chili powder, Caldo de Tomate (tomato boullion), and minced garlic. Stir to combine.
- Pour in water and tomato sauce and stir to combine.
- Bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
- Turn off the heat and let the rice rest, covered, for 5-10 minutes.
- Fluff rice with a fork and serve.
Notes
- About the Tomato Sauce – You can use 4 ounces (½ cup) tomato sauce, or up to 8 ounce (1 cup) if you like it saucier. If you have leftover sauce, freeze for the next time.
- Rinsing the rice is not necessary, which is why it’s not included in the recipe. However, you are welcome to do so.
- Feel free to add cooked veggies like peas and carrots before covering and cooking the rice.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I love this rice. I’ve made it on a number of occasions. My favorite to have it with is my Copycat Fiesta Lime Chicken from Applebee’s. I usually double the recipe so I can use my entire can of tomato sauce (8oz), and I have made it with chicken broth or water. Both are good. I do saute the rice a little longer so it is firmer when finished. As soon as the timer goes off, I take off the lid and fluff so it doesn’t get mushy. It’s turns out perfect every time. I use long grain white rice. I would like to try brown because I prefer brown rice, but that would take twice as long to cook. So I’ll stick with the white. Love this recipe!
Thank you Sara! Fantastic feedback! Thank you so much for stopping by.
I’ve had this recipe taped up inside my kitchen cabinet for a few years, its my go-to for Mexican rice, easy. Sometimes I make a double batch for the week. It always gets eaten!
I use the Knorr calde de tomate bouillon from the Mexican market. Anything from Knorr is good.
I always use jasmine rice, don’t need to rinse it, but I think its a good idea just in case of chemicals etc, and only takes a sec.
A few variations depending on taste and what I have on hand
– use a half a can of tomato paste instead of tomato sauce
– add fresh diced tomato or other veg like carrots or peas, herbs
– use chicken stock instead of water (but its fine with water)
I tried this in the instant pot, but it was too hard to saute the rice properly. I use a wide wok-like pan for this.
Fantastic feedback Rob! Thanks for stopping by the channel.
This is a great base recipe that you can customize to your preferences. I used less water (1.5 cups), less tomato sauce (3.5 oz) and specifically used El Pato Hot Tomato Sauce for some heat. I prefer rice firmer, hence less liquid, and I sauteed the rice a little longer than recommended to maintain that firmness. I also added cilantro for the resting period. All that said, I kept the dry spices as recommended and have to say, this was the best Mexican rice I’ve made to date. I will probably play with it a little more to dial it in for me, but thanks for an amazing recipe to work with!
You are so welcome Justin! Thanks for the fantastic feedback.
Your recipes do not give cups or teaspoons or tablespoons or amounts of rice to use
Yes, they do. Scroll down to the recipe card. Everything is there.
I’m Mexican and we always use onion and it adds more flavor. I’m surprised it’s not used. Jalepeno is less spìcy than Serrano.
would you use serrano instead of jalapeno? I agree with the onions anything is better with onions for me!
This is hands down the best Mexican rice I’ve ever made and SOOOOOOO good!! How would I go about halfing the recipe though? Would the cooking time be the same if I cut the recipe in half ?
You can half the recipe and the cook time would remain the same.
Going to try this in my rice cooker.
Wonderful and delicious! Easy to make too! Will be saving this recipe to use again and again
That’s awesome Julia! Thanks for stopping by.
I would like to make this for a crowd of 75. How much do I need of all ingredients to do so? Thanks
This recipe was awesome. So easy. I’ve been trying to perfect Mexican rice for a while now without success. It’s husband and kiddos approved.
Thank you Re! That’s awesome.
Turned out great! Very tasty. Thanks for sharing.
You are so welcome Yvonne! Thanks for stopping by.
Awesome recipe………… drizzled honey over the top and was delicious
Awesome feedback Melissa! Thanks for stopping by.
Rice came out so good my family thought it was from La Nopalera Restaurant. Thanks for sharing. ❤️😊
You are so welcome Cheryl! Thanks for stopping by.
Our new favorite Mexican rice! Love it!
Nice! Thanks for stopping by Jaimeee.
Very bland, I would add more tomato bouillon and no tomato sauce as that was the dominant flavor, bland tomato sacuse. I only used maybe 6oz of tomato sauce at the most.
Made with Chicken broth as I didn’t have caldo de tomate. We loved it! Such easy ingredients and so easy to make!
That’s awesome Linda! Thanks for stopping by.
Girl you rock! This is delicious! I have been making rice for years and this is truly the best! Love it! Thank you!
You are so welcome marie! Thanks for stopping by.
Love this and so easy. Thank you!
You are so welcome K! Thanks for stopping by to share.
This is a great recipe. Recently I was diagnosed with Celiac and I was looking for rice recipes. I found this and glad I did. My son, who also has Celiac loves it, as does the others in the house. I make exactly as written…perfect.
Thanks Terry! We are so glad you enjoyed it!
I make this recipe often and it is wonderful! Thank you for sharing – so glad I found it!
You are so welcome Katherine! Thanks for stopping by.