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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!Table of Contents
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 recipe card below for ingredient quantities and full 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 (¼ cup) tomato sauce, or up to 8 ounce (½ 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.
I’ve been using this recipe exclusively when I prepare ethnic foods from North, Central and South America. I made one tweak tonight with diced tomatoes and chile’s. It smells lovely!!♥️♥️♥️
Thank you Heather! Awesome feedback, thanks for stopping by.
Is there anything I can substitute Caldo de Tomate tomato bouillon with. They don’t sell it in groceries stores near me!?
Hi Kendall, as mentioned in the post and in the notes you can substitute with chicken bouillon or use chicken broth instead of water. Ot, you can omit the bouillon altogether (in that case you may need to add a little salt).
I made this tonight and it was excellent! Used 3/4 of a can of tomato sauce after reading the reviews. It was perfect! Made it to go with Encilata stuffed peppers.
Awesome feedback Lori! Thank you so much for stopping by.
Just made this. It came out perfect! My husband loved it. I didn’t think it had much flavor. I think next time I might add a jalepeno in when it’s cooking. Definitely recommend it!
I made this for Christmas because my grandson loves rice! This was a big hit with him and my nephew!!! Thank you for a good and simple recipe!
You are so welcome Jo! Thanks for stopping by.
Probably tenth time using this recipe. Ty
You are so welcome Billie! Thanks for stopping by.
Hello,
Would like to make this recipe today but don’t have Caldo de Tomate tomato bouillon. Is it tomato paste or more like stock cube or powder. I have tomato paste and beef, chicken or vegetable stock powder. What should I use to replace the Caldo de Tomate tomato bouillon? Thanks so much.
Caldo de Tomat is a powdered boullioun. Another bouillon would work in in’s place. The tomato sauce would provide a good tomato flavor. If you wanted to use some tomato paste, add it with the liquid, and just a very small amount.
This was delicious. I have lived in South Texas all of my life. I have never been able to duplicate their authentic Mexican rice. Your recipe was perfect. I followed it exactly. I used half a can of tomato sauce, one packet of caldo de tomato. I also added one chopped tomato and cilantro. I cooked 20 minutes. Perfection. Thank for saying not to cook n stainless steel. I never knew this.
You are so welcome Susan! Thank you for your feedback.
Hi, I tried making this today. I used two of the Caldo de Tomate tomato bouillon cubes. Was that too much? My rice came out much darker than yours. Should it just be one bouillon cube?I also put in some lemon pepper seasoning and I will definitely leave that out next time. Thank you for the recipe.
Hello, I haven’t use the cubes, only the powder. I’m not sure if maybe they are more concentrated? I would think that if it tastes good, you’re fine! How did it taste?
Made this for Christmas Eve. The only difference is I had made some Chicken for Enchiladas and I did not want to throw away the tom/onion/ chicken stock. So I used it in my Rice. Turned out great. Thank you and Merry Christmas ❤️❤️🌲🌲
You are so welcome Cindy! Awesome feedback, thanks for stopping by.
Do you have any tips for how much water to use with soaked basmati rice?
I would think it would be the same amount? I don’t soak my rice and haven’t tried it so I can’t say for sure.
I have been using this recipe for last couple years. Love it. Ty
That’s awesome Billie! You are so welcome, thanks for stopping by.
We make this all the time! I found this recipe several years ago and once I did have never looked again for Mexican style rice. I add garlic powder when I’m lazy and often skip the tomato sauce if I don’t have any! It’s delicious!
Nice! Thanks for stopping by Shaz.
This recipe was absolutely delicious. I incorporated some chicken broth, a chicken bullion, and a packet of sazon. My family said this is the best rice ever and I agree. Thank you so much!
I always wash the arsenic off my rice with a good water rinse before cooking. How can I do this if the recipe calls for dry rice?
My new go-to mex rice recipe. I love this and it’s so easy! Don’t sleep on the Caldo de Tomate. I got it from Amazon for this recipe, and now it’s a key ingredient for me. It adds that brightness that can be so elusive in tomato based recipes.
Nice! Thanks for stopping by Amanda.
Best ever Mexican rice recipe. Seriously the best and most basic recipe that brings restaurant quality Mexican rice!
Thank you Wendy!
So glad I found this recipe and tried it. Perfect, not sticky, and great flavor. This one is a keeper.
Thanks for sharing!
You are so welcome Tina! Thanks for stopping by.
Thank you for this recipe!! My son insists I have it in the fridge at all times; as a college student-athlete he is in and out of the house all day long, and he reheats the rice and places two over easy eggs on it for a quick hit meal. It’s been a lifesaver to have it prepared. I double the recipe just as written and it’s great.
That’s awesome Janine! Thank you for dropping by.
I made this rice two ways and they both turned out fantastic. The first way followed the recipe exactly as written. Turned out so well! The second way was for my Keto/low carb friends. Used the same recipe except subbed the rice with cauliflower rice, and eliminated the water (it was frozen). Added enough tomato sauce to “make it red” and the same seasonings. This is a real keeper! Thanks for the awesome recipe!
You are so welcome Nancy! Fantastic feedback, thanks for stopping by.
Super good recipe! Just wondering, does anyone know with the serving size is for the nutrition facts? Not sure if I missed it, but I’m assuming that that’s the nutrition info for half a cup?
yes it is roughly half a cup.
Hello can use Beef bullion insted or is chic a must ?? Thanks
Sure, you can use beef. Chicken bouillon tends to be the more widely accepted option.
Love this recipe. My family enjoys it on taco nights. I’ve been using this recipe for the past year, no more buying packaged Mexican rice. Thanks a lot.
You are so welcome Que! Thanks for stopping by.
This is the closest rice recipe my friend taught me years ago to make. Over the years I forgot how to make it. She taught me how to make it without tomato sauce and that’s what I did with the recipe. Left the tomato sauce out and it was still so good! Thanks for sharing
You are so welcome Angie! Love the feedback, thanks for stopping by.
Best ever!! Have made this rice several times now and it’s always perfect. I do use almost 8 ounces of tomato paste and never needed more or less. Best go to recipe for Mexican rice 👍👍👍👍👍
Thank you Sue!
Can I make this in the oven? I did my calculations I’m trying to make enough for 50 servings holy cow I know lol. If I add this to a roasting pan will it be soggy? I’m going to do some more research on how to approach this in the oven just thought I’d ask first lol
Hi Tina, I wish I had more advice for you but I’ve never made more than a double batch. Definitley search google and I’m sure you will find something great!
5 stars!!!!! just like she suggested use 4 oz of tomato
Thank you Michelle!
Omg you have changed my whole world. You have no idea how many years i’ve tried making the perfect Spanish rice. I could never do it. Even with years of watching my whole family making it so good they never measure so i could never get it down thank you so much. I did use 1/3 of tomato sauce instead of the whole can because the first batch was a little too saucy but still really yummy but the flavor was so perfect and I used chicken buion it’s so yummy. Thank you!
Thank you Ramona! We are so glad you enjoyed it!
I’m Mexican and this is pretty close (although we never used a recipe). My grama always said the tomato sauce (or V8 or whatever tomato product you have on hand) was just to color it. We always sautéed our rice with garlic and onion. After you add the water and tomato product we also add broth (whatever flavor goes with whatever you are having it with). Ours is always on the dry side but probably to soak up any chili sauce from your main dish! 🙂
Kristin thanks so much for this recipe. We’ve made it probably 25 times so far – every time we eat carne asada tacos/tortas, fish tacos, or pupusas. It is always a huge hit with our company and they’ve come to expect this rice when they come to visit for dinner! I don’t measure anything anymore but just make it from memory. Along the way, I’ve made a few tweaks that seem to compliment our tastes. We always make a double batch. About 10 oz. of enchilada sauce instead of the tomato sauce adds another level of flavor. I generally use chicken bouillon and only 1.5 cloves of garlic (garlic pressed) since most of the kids say any more is too garlicky. About a teaspoon of cumin for the double batch too. Very easy recipe and so very tasty.
You are so welcome Dave! Fantastic feedback, thank you for the kind words.
I love the flavor of this, the only thing it was to wet for what I like my rice to be, next time I will cut the liquid down. Other than that, it’s a keeper!
Glad you liked it! Some are not a fan of the saucy rice so I added that note. Hope you do try it again!
Can I make this a day ahead of time then put it in a crockpot for the day of the party? I will have to triple the recipe. Should I add more sauce if I do that?
Hi Rochele, If you plan to put the rice in a crockpot, I’d recommend Placing paper towels across the top before covering with the lid. The condensation can cause the rice to get sticky and crumbly.
Can I use chicken broth instead of water
Hi Ginger! Yes, you can use chicken broth. I would omit the tomato bouillon though, as it would probably make the rice too salty.
This is definitely a bit different then the “authentic” Mexican rice recipes I’ve had in the past, but who the ef cares! This is absolutely delicious and is my go-to rice recipe when I’m making any sort of Mexican-style main dish. I’ve tried some other recipes, but none holds a candle to the flavor of this one! Thank you for sharing this recipe!
You are so welcome Alyssa! Fantastic feedback, thanks for stopping by.
I also added some chopped onion after rice was almost browned then the green from green onions after adding everything to the pan. I could Never get ratio of water/ rice correct. But This recipe is the Bomb! And I’m Mexican American
Great recipe!!
I used 400 gram tin of diced tomatoes and the juices, as well as a chicken bullion. Still added the chili powder, and about a teaspoon of coriander powder, plus a little salt. I added onion and garlic as noted. Following the process of the recipe was flawless!!! Thank you, and I’ve subscribed.
You are so welcome Beth! Thank you so much for subscribing, love the feedback.
Good
This is my standby Mexican rice recipe, I’ve made it upwards of 5 times but I’ve never exactly nailed the seasoning, I like the way it tastes to add a little bit of adobo but I went a little overboard and added salt as well the last time and it was WAY TOO SALTY. Obviously not the fault of the recipe but do you have any suggestions for how I could fix the rest of the rice? I don’t want to just dilute it with some water because I don’t want to lose flavor, thanks!
Hi Tom, Are you using the Calde de Tomat? I don’t ever add salt to this recipe because the bouillon is pretty salty itself. We love the recipe exactly as written with chili powder and garlic (sometimes minces, sometimes powder) as the seasoning.
Can you use this seasoning on some chicken to go with the rice or even add a little extra water and cook some chopped up or chicken tenderloins in the rice together???
Hi Ashley, It’s not really a seasoning if you’re talking about the Calde de Tomat. But you could do a chili powder and garlic powder seasoning. I would cook the tenders separately though, they cook pretty fast and could possibly dry out.
I doubled the recipe. Maybe that is why not all rice cooked through. It took 35-40 min, and not all liquid was absorbed (3 cups water, 4oz tomato sauce), and some rice wasn’t cooked entirely.
Hard to say why it wouldn’t cook all the way through without knowing all of the details. Rice recipes can be doubled and shouldn’t take any longer to cook. There are a lot of factors that could affect the outcome.
I made this yesterday for family get together. It eas a hit! I added 1/2 cup more of rice. And added a little more stock and a can of chopped green chilies. Not to saucy it was great!. Will made this again.
This has been go to for making rice for a while now.
It is almost exactly how I learned to make it from my ex husband’s family who are from Queretaro, Mexico… The main difference was just an addition of about half a cup of minced white onion thrown in about halfway through browning the rice in the oil and using fresh minced garlic and throwing it in with about a min left browning the rice to caramelize both with the rice and they use a couple of fresh, large, roma tomatoes blended with the water instead of sauce, but that’s because they grow most of their own stuff where they are at home as it’s more cost efficient for them. I actually like the flavor of the tomato sauce used here better, and its easier/quicker than messing with the blender. I go with just the 4oz of sauce, I just buy the mini cans, I have also just used a couple tablespoons of tomato paste when I didn’t have tomato sauce on hand and don’t have time to stop at the store, I add another half cup of water if I do that though. It works well if you find yourself short… However, I highly recommend that you dont forget the Caldo de Tomate or try and substitute it for a different bouillon, it would completely change the flavor. A jar of it will last a long, long time.. Or if you don’t use it much they sell it pressed into bouillon cubes, if using the cubes use half of one for each cup of dried rice used. I usually make a double batch of rice when I make it as everyone here eats it like crazy. It freezes well too, just add a tablespoon or so of water before reheating it in the microwave after letting it defrost in the fridge overnight.
My absolute favorite rice recipe! I love that I can make it at home better than my local Mexican restaurant. The Caldo de Tomate is a necessity to get that great flavor. I also use chicken broth instead of water (if I have it on hand). Love it!
I have been making this recipe for a few years now and I never get tired of it!! I even catered a few parties and made this & everyone was asking for the recipe. My husband & I probably make it once a month when we meal prep! The recipe is also very easy to follow, anyone can do this!
This is what I love to hear! So glad you are enjoying this recipe!!
Made this Mexican rice for a group on cinco de mayo. Everyone loved it. It’s definitely a keeper. Followed the recipe as written.
That’s awesome SanMc! Thanks for stopping by.
Do you rinse your rice before browning it? I rinsed mine before browning, and it turned out great. It seems like it’d turn out gummy if you don’t rinse off the excess starch.
I’ve never rinsed my rice and it’s never been gummy because you toast it.
Never rinsed mine as well, I use jasmine rice & it never gets gummy once you brown it before adding the water.
This is exactly what I was looking for tonight. It tasted just like I wanted and hoped for. Hit the spot. I used the 4-5 oz tomato sauce and it was perfect. I will definitely use this one again.
Nice! Thanks for stopping by Lara.
Such an easy and time saving recipe!! I have made this several times without any problems, my family loves it.
Nice! Thanks for stopping by Bruce.
This was by far the best mexican rice I’ve ever made! Excellent texture and flavour. Used chicken broth and 8 oz can of tomatoes with green chilies but other wise followed the recipe and it was perfect. My new go to for mexican rice. Thank you so much.
You are so welcome Sue! Thanks for stopping by.
How many servings does this recipe make?
I have enjoyed this recipe in the past using my Instant Pot.
Thank you,
Christina
It makes roughly 4 cups of rice.
Is this recipe OK for making the night before? I mean, does it reheat well?
Yes you can make it the night before and reheat it. But let it cool completely before refrigerating, then reheat on the stove or in the microwave. You may need to add a little water to rehydrate the rice.
Need to make a lot of this for a big party. Can recipe be doubled or tripled? And if I make the day before, can it be put in a crock pot on low heat to warm it up the next day? I’m sure I would have to add some water or broth to rehydrate the rice……..
In my experience, putting the rice in a crockpot can end up a mushy mess if you cover it because of the added moisture from condensation. If you do this, stretch out several paper towels under the lid to catch the liquid. And yes you can double or triple, just make sure your pan is big enough – it should take about the same amount of time to cook.
I really wish the notes about the saucy-ness was at the beginning of the recipe, maybe by where it says how much to use in the ingredients. Sadly, we will be having overly saucy rice tonight because I didn’t read ahead 🙁
Hi Briana, the ingredients list states that you can use 4-8 ounces of tomato sauce. The original recipe uses 8 ounces. But i definitely recommend always reading through any recipe all the way so there are no surprises.
Just made it. Used the 8oz can and had no problems with it being saucy. Was delicious
Awesome feedback Amanda! Thanks for stopping by.
I tried making REAL Mexican rice so many times and this is by far the BEST!!!! I agree to do 3 to 4 oz of sauce. Fantastic. Mine cooked in about 15 mins! Thank you
You are so welcome Michelle! Love the feedback, thanks for stopping by.
Oh my goodness… this recipe is amazing! It was a big hit with dinner tonight. Now that l have a pack of tomato bullion cubes, I am going to stock up on tomato sauce so that I can make this as a side for our weekly taco night. It’s so easy and came out perfect and authentic tasting. This is exactly what I would expect when I order rice at a really good Mexican restaurant. I will never buy packaged Spanish/Mexican rice again. And this is coming from someone who consistently screws up rice. Not this time!!
That’s awesome Lexi! Love your feedback! Thank you so much for stopping by to share.
Omg!! This was such a hit tonight! It was the first time I have made Mexican rice, and even the non-rice eater asked for more. I made it almost exactly like the instructions (I usually do with new recipes, but I did add in two extra cloves of garlic) I did chicken fajita burritos with the rice inside, and yummy!!!
Nice! Awesome feedback Nikki! Thanks for stopping by to share.
This recipe is amazing! Added some cumin and chipotle pepper to it as well. Love this and will keep making this rice!
Thank you zo! Love the feedback, thanks for stopping by.
Could you please let me know the brand of rice you used in this recipe? I want to make it with white rice but I don’t know which brand would be the best for this. Also, do you have a substitute for bullion or can I leave it out? Thank you in advance, this recipe looks easy yet delicious!
Hi, I usually buy Mahatma Jasmine rice, or I buy what’s on sale. For the bouillion, you can omit it or use chicken bouillion instead, or replace the water with chicken broth.
I stumbled onto this recipe a few years ago and it has been my go to ever since. My husband absolutely loves it and requests it often. Thank you so much for helping this helpless cook!
You are so welcome Lucy! Thanks for stopping by.
I just made this recipe for the first time and mine turned out perfect, not saucy or mushy at all. I doubled the recipe using 2 cups rice, 3 cups chicken stock, 4 oz tomato sauce, 4 oz salsa, and 1 heaping tablespoon of diced jalapeños, plus the garlic and spices. Yum! Should be hit at our Mexican themed dinner party this evening!
Love your feedback Melonie! Thanks for stopping by to share.
This rice is amazing!
Thank you J!
This rice is amazing! The whole family loves it!
Nice! Thanks for stopping by Marley.
Mine is too salty any suggestions on how to un salt the rice?
Love how your rice looks, how much water do you put in pan when rice is cooking?
Hi Diana, All the information you need can be found in the recipe card.
I made this but I took out 8oz of water an it came out perfect
I love this recipe!! It’s important to note that Uncle Ben’s style rice will not work, as it’s parboiled. I used it once because we were out of our regular rice, it was soupy. This is a keeper!
Awesome feedback Ally! Thanks for stopping by.
I just wanted to say, I LOVE this recipe. It is a fan favorite and EXTREMELY forgiving. I have made it for literal years doubling the recipe (I use a total of one 8oz can) and it still turns out perfect. When I forget to pick up the tomato sauce, petite diced tomatoes and tomato paste have worked as substitutes. I do also add Sazon Goya for extra color and flavor. This recipe is the absolute best!! Thank you so much!!
You are so welcome Jenna! Thank you for the awesome feedback.
I have been searching for a Mexican rice recipe that we liked, and this is it! Turned out amazing – definitely saving. I’ll probably add just a dash of cumin and some salt next time, but such a great recipe. Thank you!
You are so welcome Ginette! Thanks for stopping by.
I love the recipe. I tweaked it a little. I left the tomato sauce out. I used around a tablespoon or two of tomato paste and added a diced seranno pepper. I also used chicken broth / stock instead of water. Before adding the broth. I mixed all the ingredients up before adding it to the rice. I’ve tried over the years to make Spanish rice to no avail. This recipe has given me the ability to make a Spanish rice in which me and my family really enjoy. Thank you.
You are so welcome John! Love the feedback, thanks for stopping by.
Absolutely perfect Mexican rice!!!!
Thank you Ben!
Of you find the rice too saucy after using 8oz of tomato sauce it is because you should use 1 1/2 cups if water. The tomato sauce replaces the water. Do this and your rice will be nice and fluffy.
Sure, you can do that. But we find that ends up with a little too much tomato flavor. As with any recipe, you may need to play around with it to find a flavor you really love.
This was good!
Can I use chicken bouillon next time? Just curious
Glad you enjoyed it! Yes, you can use chicken bouillon. It will just have a little different flavor, but still delicious.
Thank yoh for this recipe. Have you a shredded beef recipe to go with this rice. Cheers 👍
I have a few of them! Try one of these: Instant Pot Spicy Shredded Mexican Beef, Slow Cooker Red Chile Beef or Crockpot Spicy Pot Roast Using Top Round
Been looking for a recipe as good as the Mexican rice my mom makes. And this is better! Don’t tell her haha. I put some of the garlic and some raw rice and the chili powder and grind it in my mortar and pestle to really get the flavors out of it. I add a tablespoon of tomato paste as well and it’s really really good.
Awesome feedback Genevieve! Thank you so much for stopping by.
This is the best recipe I’ve found yet! I used 4oz of tomato sauce and it was perfect. Next I will try it with brown jasmine rice. I saw your instructions. Thanks for the AWESOME recipe!
You are so welcome Rebecca! Thanks for stopping by to share.
I used a half can of Rotella with chillies instead of the tomato sauce. It was very good. Could have used the whole can because the meat was dry. Having saucy rice would have been extra good!
Awesome feedback Lynne! Thanks for stopping by.
My husband loves this rice, says it’s better than any restaurant. I use chicken broth and add half an onion, one jalapeno pepper, and 1/4 of a can or so of tomato sauce. It’s wonderful.
Awesome feedback skwerlygirly! Thanks for stopping by.
Perfect! Thanks for a great recipe.
You are so welcome Jackie! Thanks for stopping by.
Wonderful recipe. I substituted chicken broth in replace of water and then added shreadded chicken and made it a meal. Both ways were delicious.
Thank you for your feedback Laura!
I made this rice tonight alongside a grilled sirloin steak and i was in heaven
Nice! Thanks for stopping by Steven.
Do you stir it during those 20 minutes? Or just leave it be like you do in a rice cooker!? My rice is ending up kinda mushy? I’m wondering if it’s be cause I’m over stirring?
Hi Ashley, You should not stir the rice. Leave the lid on the entire time it’s cooking, and don’t uncover until the time is up.
I’ve made this twice. Delicious!
Has anyone tried using brown rice instead of white rice? How did you adjust the recipe? Thanks!
From the FAQs section of the post: “Brown rice can be used, but will require an additional ⅓ cup of water and about 10-20 minutes more cook time.”
I followed recipe as usual. Used 8 oz of tomato sauce and added 1/2 of a small onion diced. My hubby said I put my foot in that rice and called me Rosa. I’ll take that compliment any day.
Nice! Love your feedback Corene! Thanks for stopping by.
This came out so good. I doubled the recipe and used 8 oz of tomato sauce as suggested. Thank you!
You are so welcome Michelle! Thanks for stopping by.
My whole family loved it! They said they would be happy to never eat at a Mexican restaurant again! What is the best way to reheat frozen rice?
Hi Kaye, So glad your family enjoyed the recipe. I would thaw the rice overnight in the fridge, then you can microwave it (lay a damp paper towel over it to rehydrate) or cook on the stovetop. If it seems dry, add a small amount of water to rehydrate.
I’ve made this twice in the last week! I like saucy rice so I went with the full 8 oz. Delicious, easy to modify, and clear instructions. Thanks!
I didnt see the note about it being too saucy before I started, but just looking at the ingredients, it looked like too much liquid for the amount of rice so i made a judgement call and used the 8oz tomato sauce, mixed with water, and cut the water amount and measured a 2:1 ratio that I normally do for rice, and it came out just right.
Was just about to try cutting the water in half also as I only use 2 C of water for 1 C rice. Thanks!
The best recipe I’ve found for good Mexican rice at home so far. I like to use 4 Oz. taco sauce instead of the plain tomato sauce, and add in a small can of drained diced tomatoes with green chilis, and green onion for garnish at the end. Family asks for it at least every other week!
Thank you Ember! Love the feedback, thanks for stopping by.
It was an easy recipe. I added fajita seasoning, onion and bell peppers. It came out great.
Love the feedback Stephanie! Thanks for stopping by to share.
The rice was a huge hit! I read the comments about it being too saucy after I added 8oz of tomato sauce, so I just added 1/4 cup more rice and it was perfect! Thank you!!
You are so welcome Brandi! Thanks for stopping by.
We have fajitas for our Christmas feast, and I was responsible for the rice. My son, who masters the fajitas on the flat top, demanded ‘authentic’ Mexican rice. I found your recipe, and followed it to the letter, but I did double it. Could not have been easier. came out perfect. I added frozen peas and carrots after I had fluffed the rice , and the dish was complete. It looked great, and it tasted even better. There was none left after it was all said and done. Thanks for posting the recipe, and whether or not it is “authentic “is not really important, the appearance, taste, and ease of preparation make it a keeper! Thanks again!
Love your feedback, Steve! So glad I was able to be just a tiny part of your holiday meal.
I made this recipe tonight 😊 the flavor was so good! I’ve never used the tomato bullion before, I think that made a big difference! I also used the full 8 oz of tomato sauce. It was a little wet, so I might use 6oz of sauce next time and see. I will definitely make this recipe again. Thank you for sharing!
You are so welcome Holly! Thank you for the awesome feedback.
Another score!! Perfect proportions — flavor and texture are on point. Thank you so much. Can’t wait to try out some more of your recipes!
You are so welcome Flo! Thanks for stopping by.
Such a fabulous recipe! My daughter picked this recipe to make for a Spanish class assignment. She did a great job and the entire family loved it. Thank you!
You are so welcome Lisa! So glad everyone loved it, thanks for sharing.
Something isn’t right in the proportions. After 20 minutes of cooking, the rice still wasn’t close to done. Almost as crunchy as raw rice. Or maybe the toasting the rice has something to do with it. I cook white rice all the time, and 1 part rice to two parts water works just fine.
I assure you the recipe proportions are just right. Hundreds of thousands of cooks agree. You may have toasted it too long or your water wasn’t hot enough to begin with.
This is a great recipe! I’ve been wanting to make a good Mexican rice. The first time I made it, the rice came out mushy but good flavor. Decided to try again tonight and – perfect! As I re-read the recipe, I think where I went wrong the first time was not using 2c WARM water. I believe it was 2 c cold which would cause the cooking times to be off. This time warm water bordering on hot and it was great. Also I used the full 8oz can of tomato sauce and it was just right. Not soupy at all. After fluffing I added 3/4c corn and let it sit for 10 minutes and – delicious! Thank you for the recipe.
You are so welcome Stephanie! Thank you so much for sharing your feedback.
This rice was good but I added salt, pepper, garlic powder and onion powder. 8oz of tomato sauce was perfect.
I’ve made Spanish Rice since I was 13. My Grandmother taught me, she was such a great cook before she got sick. To give your rice extra flavor, add some fresh onion, fresh cut up tomatoes and bell peppers, guarantee it adds a lot of flavor to your rice.
That’s certainly one way to do it!
This recipe could have been good but when I made it it was far too overcooked. Use a tad bit less water and cook for less time.
It definitely doesn’t need less water. There is a universal ratio for cooking rice and this is it.
Hands down, the best Mexican rice recipe I’ve tried. My husband loves it and so do I!! I make it exactly as written except I sub 2 tbsp. butter for the oil. Cook 20 mins and all the water is absorbed nicely. I also cook it in a 12 inch non stick fry pan. I’ve bookmarked this recipe and use it everytime!! Turns out perfect. Thank you Kristin!
You are so welcome Katie! Love the feedback, thanks for stopping by.
Good flavor, but very mushy. Too much liquid maybe. I simmered it for 210 minutes and it was soupy. I did another 10 still very wet. even after sitting uncovered for 10 minutes, no bueno. I am still on the hunt for a Mexican rice recipe that comes out like my friends and restaurants make it.
210 minutes???
I agree, doesn’t make a whole lot of sense.
No quantities. Not much help.
Actually, if you scroll down to the recipe card you’ll see all the information you need.
My bf is Mexican and grew up with his moms rice so I’m scared but I’m going to try this! Lol wish me luck!!!
This recipe was super simple and easy to
Follow! The rice came out SO GOOD! The only different thing I did was cook sofrito in the oil before adding the rice, simply because I made like 3 jars of it a while back and it needs to be used! Lol anyway, thanks for this recipe, I’ll be using it from now on for Mexican rice<3
Hi Magen, So glad you enjoyed it and weren’t afraid to make it your own. Thanks for your comment!
I think this is a good basic rice recipe. However, red rice is an Americanized thing. I grew up in Mexico and did travel and red rice is NOT the common type of rice eaten. Most people eat rice with out the tomato sauce added. While “arroz rojo” as it is known, is eaten in some places in lieu of the classic rice, it typically is to serve the tourists in restaurants. And yes, there are various ways of making rice by region, but the truth is the closer you get to the US geographically, the more the food is made for the tourists’ palette. The recipe is good though 🙂
I have made this recipe over and over and over for several years! It is the best mexican rice and tastes just like what you get in a restaurant. I have not been able to find Caldo de Tomate in my grocery store so have left it out and it’s still delicious. I do use chicken broth instead of water and I add some salt. Don’t look for other recipes – just take a jump and make this one!
Hi Talie, thank you so much for the awesome feedback.
It’s next to the chicken bouillon on the soup isle. Looks just like bullion but has a tomato on the pack.
I found the Caldo de Tomate at Walmart, and I live in Missouri. They also have it on Amazon.
The above recipe is how I was taught by a Mexican friend. My husband was 1/2 Apache & 1/2 Mexican. He asked if I knew how to make Spanish Rice. I said yes, I made it for dinner that nite. He was shocked. He said, ” this tastes just like my mom’s.” After thanking him I had to leave the table momentarily as I had to wipe the tears from my eyes. That was the highest compliment a man can give a woman.
Awesome comment Sparki! Thank you so much for sharing.
Love love this recipe!! I add chicken broth instead of water and a splash of hot sauce to give it a little kick. When we make large batches we brown our rice and then toss all ingredients into a large rice cooker and it cooks it perfectly and keeps it warm!! Thanks for the recipe!!
You are so welcome Leann! Fantastic feedback, thanks for stopping by.
Growing up, there was a Mexican restaurant in my town that made the most amazing Mexican rice. Over the years I tried to duplicate it many times with disappointing results. THIS IS IT! Just as written. I do tend to do just 4 oz of tomato sauce, but have done as much as 8. Love this rice and it’s super easy!
That’s awesome Lisa! Love the comment, thanks for stopping by to share.
I’ve been looking for an easily adaptable Mexican rice recipe and this is it. Thank you for sharing this. For my family, I added a half can suggestion of tomato sauce instead of full can, and used chicken broth instead of water and a tablespoon of chili powder. It was great! Everyone raved!
Awesome feedback Madelyn! Thank you so much for stopping by.
This was so easy! We all loved it even my seven and eight year old grandbabies!
Nice! Thanks for stopping by Missy!
I am wanting to make this recipe and freeze for a wedding. Any tips on making it taste and look fresh after freezing?
You could try adding a little bit of water when reheating. If you’re making it for a wedding, I highly recommend doing a test run first.
After thawing (on the counter) put rice in microwave safe dish. Add 1 ice cube per 3 cups of rice and microwave to desired temp.
The ice cube trick is phenomenal. Remoisturizes the rice via steam rather than boiling, which often leads to soggy.
Great tip!
I want to try this but live overseas in Europe and cannot find the tomato bouillon. Recommend an alternative?
Chicken bouillon and a little tomato paste would do the trick. Or use chicken broth instead of water and add a teaspoon of tomato paste.
We absolutely love this recipe. I am so glad I found this and other recipes. Thanks a lot for all of the recipes!
You are so welcome Kadena! Thanks for stopping by.
This is the easiest and most tasty Mexican-style rice I’ve made and served to guests! I’ve made it several times with varying levels of spice and it’s always a hit. I did find that a single recipe was great with 4 ounces of tomato sauce and a double recipe was great with 8 ounces of tomato sauce. This recipes was awesome for burritos, burrito bowls, a vegetarian meal of rice and beans, and just by itself. Once the recipe is made I like to mix my portion with a little bit of a spicy salsa just because I like that flavor profile and I tent to keep foods mild when serving friends and family so they can adjust spice as they like. This is a recipe I will be using for years to come. Thank you so much for making this so easy for me! I was nervous about making rice on my new induction stovetop but with the right pan this recipe is perfect.
Thank you Ann for the awesome feedback.
I make a lot of vegetarian dishes and have a handful of shortcuts saved for my favorites and this is one I come back to at least every few weeks. We love it with vegetarian fajitas. Thanks for the great post!
You are so welcome Randy! Thanks for stopping by.
So so good and very easy to make. Grew up eating this as a side at a friends house growing up and I never knew how to make it.
I made this exactly as stated and used about 4 oz of tomato sauce. I’ve made it this way twice and it came out perfect both times!
Thank you for sharing!!!
You are so welcome Michelle! Thank you for the awesome feedback.
My wife LOVES restaurant Mexican rice. Try as I may I could never find a recipe that came any where close to replicating that deliciousness at home. About 2 years ago I stumbled upon this recipe and the Caldo de Tomato was a game changer. I had never heard of it before but now it is a pantry staple. I have recommended this recipe to friends and on a Facebook food group. Everyone raves about it. It is definitely one of my go to recipes.
I have adapted it to the Instant Pot. I add the oil and cook the rice on the sauté setting and when it’s ready I add the remaining ingredients, cook for 3 minutes, and let it naturally release. Turns out perfect every time. We like it so much I often make a double batch just so we can enjoy the leftovers! Thanks for the great recipe!
That’s so awesome Eric! Thanks for taking the time to share your feedback.
Thank you Eric! I came upon your comment while trying to figure out how to do this in the instant pot. You’re a lifesaver.
I use a porcelain lined Dutch oven. Everything is done stovetop until all ingredients have come together and mixture is hot (just before it starts to simmer). Cover and place in 325 oven for 30 minutes. Allow to cool for 10 minutes and fluff with fork. Just remember to stir as LITTLE as possible before placing in the oven and don’t mess with once it goes in the oven.
Hi Claude, Thanks for sharing your method!
We love this recipe! This is actually the only homemade Mexican rice my daughter will eat and I’ve tried several other recipes! Thank you Kristin!
You are so welcome Marla! Love the comment ! Thanks for stopping by.
This is my go-to Mexican rice recipe! I have used it countless times and I always get amazing compliments on it when I take it places. It is both flavorful and moist and it’s good for leftovers too! Thank you so much for the easy and delicious recipe!:)
You are so welcome Anastacia! Thank you for taking the time to share.
Thank you so much for sharing! This is the best mexican rice and better than a lot restaurants. We’ve made this three times now with some minor tweaks the last two times and think we have the perfect version for us now.
I double the receipe (stay with 8oz tomato sauce). I add about 1/3 cup of minced onion and the garlic to the rice about halfway thru the saute process. Then I also add a 10oz can of original Rotel tomato and chilies when adding the water. We no longer need the Chile powder as the Rotel gives a little kick. 20 min cook time is perfect for us (3700 ft elevation).
Light, fluffy and wonderful flavor.
Thanks again, I plan to make this 2-3 times a month!
Nice! Absolutely love the feedback Tony! Thank you so much for taking the time to share.
I’m not usually a rice person. Made this recipe for a family gathering.
Great recipe! Best Mexican rice I’ve ever had! The caldo de Tomatoe was a little salty, maybe next time I’ll cut it back a little.
Love the feedback James! Thanks for stopping by.
We made this last night and it was fabulous!! We added a little bit of fresh chopped jalapeno pepper, vidalia onion, cilantro and chopped tomato. Will definitely make again – this is my new go-to recipe for mexican rice. Thank you!
You are so welcome Anne! Awesome feedback, thanks for stopping by.
It works perfectly. Excellent recipe. I only changed the tomato sauce to 5oz instead of 8 oz. It will be a staple recipe for my south of the border meals.
Nice! Thanks for stopping by Kevin.
Just made this. It was very good. I used a little more than half of an 8 ounce can of tomato sauce. It wasn’t saucy at all.
Will definitely make this again.
Nice! Love the feedback Coral! Thanks for stopping by.
Oh man this was so good!! I doubled the recipe!! I rinsed the rice until the water was clear. Then fried it until golden brown. Then added 8 oz of tomato sauce continued fry it until it was was evaporated and sticky. Then added 3.5 c chicken broth and two chicken bouillon cubes because I didn’t have the tomato one. Plus the chili powder, garlic, bay leaves and cilantro. 20 minutes was perfect time. It was fluffy and delicious. I did remove the bay leaves and cilantro because of my picky eaters! Everyone loves it!!
I served it with air fried chicken thighs, refried beans and sautéed zucchini and onions for a healthier dinner!!
So so good!! Everyone’s comments were helpful!
I was going to post a pic but there wasn’t an option to 😫
Thanks for the recipe. I hope you don’t mind me sharing my tweaks.
This is a great interpretation! Thanks for sharing.
Hi Kristin, I am planning on making this for my family during our vacation and am wondering what canned tomato sauce do you recommend? Thank you in advance….. I will come on back and let you know how it came out!!
I have used everything from Generic to name brands and never had a problem with any brand.
Love this receipe.
Thank you Karen!
I just made this rice. So easy to make! My family loved it! Thank you for this great recipe.
You are so welcome Ivanna! Thanks for stopping by.
what if i cannot find tomato bouillon? what can i use?
You can use chicken bouillon or leave it out entirely.
I found it on walmart.com. It was $1.46. It’s tomato bullion with chicken flavor
At my local Walmart, this product is found in the International (Mexican) section.
Go to Amazon. Search Knoor caldo de tomatoe. Knoor is the best.
Hey, first of all this is a great recipe! My dad is a huge fan of Mexican food and he LOVED THIS! However, i have a huge family and i wanted to make this again but i want to make it x3 and i don’t know how to adjust the recipe 🙁
It has most of the correct ingredients.. 1 side of the family is from Mexico. We use regular rice because jasmine is not authentic it gives it an off flavor and not quite the right texture.. also make sure if you cook it when you put everything together in a pan and cook it do not ever stir it until after you bring it to boil let it sit for 20 minutes then fluff but you never want to stir your rice when it’s cooking
Thanks for your input.
I have. Tried so many recipes over the years and finally I found this one. Such a great hit with my family. I live in Texas so I know what great Mexican rice tastes like and this one is so amazing.
Thank you Debbie! Thanks for stopping by.
This is my go to rice! It’s amazing!! My dad is a Mexican food connoisseur and I made your rice for him over the weekend. He loved it! He even ate the leftovers for breakfast the next morning. My sister in laws-mother (confusing, I know) is Hispanic and she said this rice is better than what her mom used to make when she was growing up!
That’s awesome Shelley! So glad everyone loved it. Thanks for stopping by.
My hard to please husband who grew up in west Texas loves this rice. And it is so easy to make. Yummy!
Nice! Love the feedback Barb, thanks for stopping by.
I followed instructions to a T or so I thought and it didn’t turn out. I LOVED the flavor of the rice and not too saucy but the texture of the rice was gritty. Not the crunch of under done rice, and when fluffing the rice the grains were breaking. Only thing I can possibly think of was maybe I made the rice too golden? Maybe some can troubleshoot.
I only used half a can or a splash of the tomato sauce. My rice turned out fluffy and perfect. I think half – to a full van may make the rice too soggy and cause it to break.
The best Mexican rice ever!! This is now my go to for Mexican Rice. I made it as directed and it came out perfectly. The first time I used this recipe I had to use chicken bouillon and it was still delicious 😋
Awesome feedback Jeanna! Thanks for stopping by.
Hi there! Coming from a Mexican family, I should know how to make it not problem, but I still seek out a recipe from time to time just to refresh my memory! I made this with chicken bouillon (sodium free) and added a tsp salt, because thats all I had.(I know my parents use the tomato bouillon for more flavor). I also only used 1/4 cup tomato sauce, and added it to the fried rice and let it cook down before adding 2 cups chicken broth. This gives it tomatoey flavor without it being too saucy, as it cooks into the rice a bit. Otherwise I appreciate the recipe 😋 I love Mexican rice soooo much!
That’s a great tip on the tomato sauce. Thanks for your comment!
Fantastic site. Education is one of the most powerful things in life. It allows us to find the meaning behind everything and helps improves our lives in a massive way.
The enchilada sauce in lieu of tomato sauce, is a MAGNIFICENT IDEA…much appreciated 😁👍
As a general rule, rice is a 2:1 ratio-liquid to rice. With 2C water & 8oz tomato sauce, you’re @ 3:1. That will certainly give you a soupy/saucy end product. Other than that, I REALLY liked this easy, hassle free preparation… THANKS
Hi Tim, while that is true with straight water/broth, tomato sauce is much thicker and doesn’t result in anything resembling “soup.” Glad you like it though.
I am a good cook and yet I seldom make rice well. This is by far the best rice I have ever made, and my family and I agree it is also the best tasting! That you from saving me from bad rice!
This mexican rice is sooo delish! 😋 My husband and I loved it! 💓 Thanks for sharing! 😊
I’ve used canned enchilada sauce instead of tomato sauce. It adds a little extra flavor. We like the medium but it’s pretty spicy so I’d recommend the mild if you don’t like it too spicy.
This is a go too for our family
This would be excellent with some white onions tiny bit thinly diced in the water mixture.
TIP**** 8 ounces of tomato sauce is too much stick to 4 ounces and it’s perfection. I followed this perfectly and it was amazing. My whole family loved it. This is a great recipe I fully recommend. Garlic is also not necessary and can be omitted if needed. I suffer parosmia after covid. So onions and garlic make food smell and taste strange for right now. So that’s only thing I skipped 10/10. I bought petite diced tomatoes and had just a few teaspoons and fluffed it in. 👌
Love the feedback Amber! Thanks for stopping by.
Can you double the recipe? If so, do I cook it for 40 minutes instead of 20?
You can double it, but it’s a little tricky. I’m working on testing this one out, but basically, you can double the amounts in the recipe and still it should cook in 20 minutes. But don’t use more than 8 ounces of tomato sauce.
Absolutely delicious and authentic!
Thank you Toni!
My “go to” Mexican rice recipe for my family and friends. They love it!
Love the feedback Jeanne! Thanks for stopping by.
So good! I wanted a healthier alternative to packaged Mexican rice in a box, and this is it. Tastes very similar to the rice at my favorite Mexican restaurant. I will definitely make it again!
Nice! Thank you for the awesome feedback.
I used 14.5 ounces diced tomatoes instead of tomato sauce. I reduced the water to 1.5 cups warm water with 2 chicken bouillon cubes as I did not have Caldo de Tomate tomato bouillon. Thanks for the recipe. I will no longer buy boxed Mexican rice!
Nice! Awesome feedback Sherry! Thanks for stopping by.
Instead of tomato sauce, I used 14.5 diced tomatoes. I reduced the water to 1.5 cups, with w 2 chicken bouillon cubes as I did not have Caldo de Tomate tomato bouillon. It tasted fantastic! Thanks for the recipe.
You are so welcome Sherry! Thanks for stopping by.
I only did the 4oz of tomato sauce because I like my rice fluffier instead of saucy. But this rice was still way too liquidy. I tried to cook off the rest of the liquid and burned the bottom. The flavor was great but definitely should take out some water next time, probably take away a whole cup of water. I will try it again without so much water. Thanks for the recipe!
I’m going to assume that the heat was too low, that’s usually the reason the water is not all absorbed. I cook this with 4 ounces at least once a week and never have leftover water.
Tried this recipe quite awhile ago and my family, myself included loved it so much I have been making it ever since. Thank you for sharing this recipe.
You are so welcome Ava! Thanks for stopping by.
You said at the beginning look for tips to use brown rice, it may just be me but I was unable to find any tips at all.
Hi Hershel, Under the section titled FAQs, there’s a line that says “what type of rice.” You have to tap to drop down the answer. But it says “Brown rice can be used, but will require an additional ⅓ cup of water and about 10-20 minutes more cook time.”
this worked great 🙂
hello! would this work with basmati rice?
Hi! Yes, it will.
Why do you say not to use a stainless steel pan to cook rice? I’ve done that forever.
Hi Lee Ann, my experience has not been good with rice in a stainless steel pan. But that’s just my experience.
I love this recipe because it is simple and requires little ingredients. It has great flavor, but if you like spicy add a teaspoon of cayenne powder instead of chili powder.
Great feedback CC! Thanks for stopping by.
Can I use tomato paste instead ?
Hi Christina, instead of the tomato sauce you can use 1-2 tablespoons of tomato paste. Just make sure to stir it really well.
Can I toast the rice in oil in a nonstick pan, then transfer everything to a rice cooker to finish cooking?
Hi Lauren, that’s something I’ve never tried, so I don’t know how well it would work.
My rice came out perfect! Thank you for the recipe! My family enjoyed it with the tacos and refried beans.
Easy and delicious. My whole family loved. This just became my go to Mexican rice recipe. I will definitely check out some more yellow bliss road recipes.
Love this recipe. Made it for the 2nd time tonight. Made a few tweaks; chicken broth instead of water, double chili powder, double garlic. Browned the rice on saute in the instant pot, threw everything in, hit the rice button and turned out perfectly! Thank you!
You are so welcome Kristin! Thanks for the awesome feedback.
delicious and simple! I substituted a veggie bouillon cube and used only 4 oz tomato sauce, made some beyond sausage links to add in…yum!
Nice! Thanks for stopping Willow.
really good a quick question can you freeze leftovers
Yes you can freeze the rice for several months.
Just made this to go with my enchladas. Thanks for the great recipe. To avoid the “saucy” texture that many mentioned, I simply used 1.5 cups of rice instead of 1. Left everything else the same and it came out PERFECTLY. Easy solution and it allowed me to use the whole can of tomato sauce and not waste half. Thanks again for the
You are so welcome Lisa! Thanks for the awesome feedback.
I have been looking for a Mexican rice recipe for a long time, and this one ended my search. My girls love this recipe; I use salt instead of the Caldo de Tomate, and it still turns out great! We use it in burritos and bean and rice bowls. Delish.
Nice! Love the feedback Amy! Thanks for stopping by.
Loved this recipe..the rice was excellent. Everyone loved it. I never knew tomato bouillon existed lol I am definitely a fan. Although they only had tomato w/ chicken bouillon…it was great. Keeping this recipe. Thank you so much
You are so welcome Tina! Thanks for the awesome feedback.
I cannot thank you enough for this recipe! It was easy and my family loved it. We have been trying to find an authentic rice recipe like this for so long and I am so thankful to you for sharing it with us!
We added carrots, peas, a drained can of diced tomatoes and used chicken broth and it is now a family favorite! Thank you again for sharing!!
You are so welcome Amber! Love the feedback.
Going forward, this is the only Mexican rice recipe I’ll use!!! My family scarfed it up. I didn’t have tomato sauce so I used about half can of Rotel.
Love the feedback Tracey! Thanks for stopping by.
This is easy to prepare and makes very tasty rice. I’m not sensitive to MSG, but be aware that the Caldo de Tomate that I used (Knorr) has it second on the ingredient list.
Yes, as someone being sensitive to MSG, I would not add the Caldo de Tomate tomato bouillon. Plus, this product contains many other ingredients that are on my “do not eat” or “avoid” list. Other than that, the recipe is good, just substitute with onion and a little bit of salt.
Turned out very well!! Personally I think 4oz of tomato sauce wouldn’t he enough, but 8oz was a little saucy for me. Also, I used chicken bullion and it turned out delicious. I didn’t have tomato bullion. But seriously, very good!
It’s definitely a personal taste, which is why I added the notes on the 4-8 ounces. Chicken bouillon also adds a great flavor.
I LOVE this recipe It’s so easy.
Thank you Ella for stopping by.
Made it for the first time and it was excellent, and very easy to make, except I used powered garlic instead, I do not like vegetables and I figured the garlic powder was just as good as it turned out really well.
Love the feedback Joe! Thanks for stopping by.
K.
Can I make this earlier in the day and warm it up at dinner time?
Sure! Just let it cool and then refrigerate. Reheat on the stove or in the microwave. You might want to add a tablespoon of water just to make sure it doesn’t dry out.
Made just as written- so good! Taste like the taqueria rice from my favorite spot in the mission district of SF
Nice! Thanks for the awesome feedback Casaundra.
K.
I make almost the same rice, I use 1 1/3 cups rice and a 14.5 ounce can of chicken broth and 4 oz of El Pato hot tomato sauce, everything else the same.
This will become my new go-to recipe for Mexican rice. It was delicious! I didn’t change a thing other than doubling the recipe and it was perfect. Great recipe!
Love your feedback Lisa! Thanks for stopping by.
K.
This is the best Mexican rice recipe I have found to date. I prefer the less saucy version with 4 oz of tomato sauce but it’s fantastic either way. This is the real deal.
Awesome feedback Scott! Thank you so much for the kind words.
K.
This sounds delicious! I’m having family over for “Mexican Monday” and I was wondering if this is something that could be made ahead and reheated to save time the day of the dinner.
Absolutely, you can make this ahead of time and reheat. If the rice seems dry you could add a splash of water when you reheat.
Great recipe! My family loved it and I’ve got picky family members. My husband does not like a lot of tomato flavor so I didn’t use the tomato sauce, I used my stewed tomatos 1\2 quart and instead of just water, I used chicken bullion also. It really turned out awesome! Thank you soooo much!
You are so welcome Kimberly! Love the feedback, thanks for stopping by.
K.
This sacaldo de tomato sauce was wonderful. As a vegetarian I used better than bouillon vegetable flavor in place of the calde de tomato. Used 2 8-oz cans sauce. It cooked up mice and fluffy and not saucy. Love it. Added a little cumin.
This is the only recipe that is gosh darn close to my mother in law’s who is from Mexico. I took your advice after the first time with 8 oz. and have always used 4 oz. ever since. Been using it for over a year now. Seriously, I LOVE THIS RECIPE. So easy and yes, absolutely delicious!!
Hi Allison, Love your feedback! Thank you so much for stopping by.
K.
Family favorite! My bf literally asks me to make this every week or 2. Definitely a staple that goes with so many dishes. Thank you!
Oh and I use Kroger’s Chili Ready or Fire Roasted (diced) tomatoes. The caldo de tomato makes a difference and thanks for adding that to your recipe. Always fun and tasty trying something new! Have used chicken/beef/bone stock instead of water and it is worth it.
You are so welcome Cleejules! Thanks for stopping by.
Mine ended up so much more red than the pictures. I used the exact measurements and it was very tomato-y..
Taste was good. Just not the Mexican rice I was expecting.
Hi Dominique, did you use the 4 ounces or 8 ounces of tomato sauce. That would definitely make a difference. The spices brand could also make a difference.
Cooked the rice covered for 20 minutes and it wasn’t done. I cook a lot of rice, but this had more liquid than usual, so maybe that was the reason.
Using this recipe and method, I have impressed my Mexican American in-laws with “the best rice they ever had”! I ended up using Goya brand tomato sauce for best flavor, and modified slightly by adding a dash of paprika and a dash of cumin, and it is perfect for our taste! Definitely not too saucy if cooked in the right pot. Thank you for this post!
Hi! Absolutely love the recipe and use it all the time! I was curious as to what a serving size is considered? Thank you!
It really depends on what you’re serving it with. If you have a heavier main dish, like big burritos or enchiladas, you can stretch it further. Typically we get about 6, 1/2 cup servings.
Really authentic tasting and so easy to make!!!
Love the feedback Melissa! Thanks for stopping by.
This recipe is always such a hit with everyone, and I have picky eaters! I love when it’s a night that I can make this rice! Thank you so much!! We use the better than bouillon from Costco and it’s delicious!
You are so welcome Jennifer! Thanks for the feedback.
Can I substitute brown rice?
Yes but it will take longer to cook and the flavor will be different than what you’d get at a restaurant.
making your rice again. I did finally find tomato bouillon in the grocery store can’t wait to taste the difference. I will make sure not to take the lid off this time. I recently discovered sofrito but haven’t tried it yet. I bought a jar of it and from what I have been reading online jarred sofrito is bland. I may try a little in the rice though. Curious if you have used it in any of your recipes. I also read that you should rinse the starch of rice before you cook it so to avoid with your rice being mushy. Have you heard of this. I’m going to try this as well.
Hi Billie – I have not tried sofrito, but let me know what you think. You do not need to rinse the rice. Frying it in the oil helps with the starch.
This is delicious! Thank you for sharing!
You are so welcome Patrice! Thank you for stopping by.
Can you use diced tomatoes instead of the bullion. I have never seen tomato bullion in any store here?? Trying this today.
Hi Dinah, you can omit the tomato bouillon and use chicken bouillon instead, or use chicken broth instead of water. It’s just infusing more flavor.
Hi! This recipe looks so simple and delicious. What do you recommend as a vegetarian substitute to the Caldo de Tomate? Thanks!
You can just leave it out. Taste when the rice is done and add salt as needed.
I fixed it for a vegetarian friend, I used vegetable broth. I simmered carrots, celery and green beans. For the broth, and used the veggies in the rice.
Best homemade mexican rice I’ve tried! Was worried about it being too saucy, so cut down a bit on the liquid. Used 8 oz. tomato sauce and enough water to make 2 cups total. Was almost not enough liquid, next time will add 1/4 to 1/2 cup more liquid to test. Still came out edible, and the taste was amazing. Thanks!
Hi Julie, you definitely need a full 2 cups of water. The tomato sauce isn’t part of the liquid to rice ratio. Glad you liked it though!
I’m doing a Mexican feast for my daughter’s graduation. I plan to serve about 100 people. Can you help me with a recipe? Or should I make it in small amounts?
Hi, I’ve never had to make that much rice, so I’m not sure how to increase to that many servings. I’ve tripled the recipe in a large pot but not more than that. It would serve about 15-20. There are recipes you can google to bake it, that might be your best option for a larger batch.
So easy and it turned out perfectly! Big hit with my family! Thank you!!
You are so welcome Sara! Thanks for stopping by.
Is it okay to use the larger pan?
Yes you can use a larger pan.
I substituted the tomato ingredients with homemade tomato salsa, used half amount of chicken stock. Sauted onions and garlic while pre-browning rice. Added diced carrots and peas. Topped with cheese and fresh cilantro. Ate it with black bean and corn salsa so good.
Can you use brown rice? Or wild rice?
Yes you can use brown rice. Just adjust your time according to the package instructions. I don’t know about wild rice because I’ve never tried that.
This was WAY too much liquid! The flavor was great though. I followed the recipe (doubled) to the “letter” too. The rice was not fluffy but soggy. I will make it again bit try less water.
Hi Amy, if you doubled the recipe you didn’t follow it to the letter. There is also a section in the post that talks about what to do if your rice didn’t cook through in 20 minutes. But honestly, I don’t talk about doubling in my post or in the recipe card I still need to do some testing on doubling the recipe, because I haven’t perfected it yet. I have double the recipe as is, using 8 ounces of tomato sauce, and the rice was fluffy, a little on the moist side, but definitely not liquidy. Because rice steams and absorbs only some of the water, doubling everything isn’t necessary. So, when you double a recipe, there are a lot of things you need to consider and it won’t always work like the recipe intended.
Hi Kristin
May I substitute the water for chicken broth?
Thank you
Yes you absolutely can. If using chicken broth, I’d recommend cutting the tomato bouillon by half, so it’s not too salty, or use a salt free broth.
I made this tonight to go with fajitas. I had everything except tomato bouillon, so used Better than Bouillon chicken. I opted for using a whole 8oz can of tomato sauce and once it was done cooking, it was perfect. In fact, I think this tastes better than the standard rice served as a side at most Mexican restaurants I’ve gone to.
This was amazing and easy! Followed the recipe exactly as written, I used the handy double (2X) tab provided and there were no leftovers! My family loved it!
I don’t have any tomato bullion so I’m wondering if a small amount of tomato paste would add that depth of flavor that the bullion creates.
Yes you could add that!
Not sure if it is a Pinterest controlled thing or a user controlled thing, but there is a quick view of the required ingredients that you can get without actually clicking on the pin for the recipe. It does NOT have the tomato sauce listed as an ingredient. A lot of times when I’m making my shopping list online, I look at the quick list to avoid all the annoying adds that pop up when I’m trying to find out what I need. Tomato sauce was not listed so I didn’t buy it and so I can’t make this for my fajitas tonight without another trip to the store just for the tomato sauce. Very annoyed.
Hi Beth, guessing that’s either a Pinterest glitch or you missed it when you first looked at it, because that recipe has always included tomato sauce. It’s always best to click over to the site and spend the few seconds it takes to scroll past the annoying ads to read the actual recipe. I spend a lot of time testing recipes and writing out all of the information that you might need to have a great experience with my (free) recipes. When you don’t click through and just count on third party sites, you don’t get the benefits of countless hours of testing plus tips for success. The ads provide the income necessary to keeps my site running so I can continue providing these recipes to you (for free).
Made this for the first time tonight and I really liked it 🙂 Thank you for sharing!
You are so welcome Denisse! Thanks for stopping by.
How do you keep it warm gor a party?
You could keep it on the warm setting in a slow cooker.
Great recipe! I added onions and instead of the caldo tomate I used vegetable”better than bouillon”. I didn’t know the other one had chicken in it and we’re vegetarian. I used 8 oz of tomato sauce and it was perfect.
Love the feedback Deborah! Thank you so much for stopping by.
Came out great! Based on my personal tastes I amped up the flavor a bit by adding the following: 1/2 tsp more of caldo de tomate bouillon, 1/4 cup diced white onion, 1 tbsp of fresh chopped cilantro, instead of water I substituted chicken broth, instead of chili powder I substituted Goya Sazon con Azafran, and also added one and a half teaspoons of Tajin Chile and Limon powder to give a nice hint of tanginess. I kept the lid on the whole time and cooked it for 30 minutes and it came out perfect!!! This will be my go-to recipe forever!!
thats great but what you did was make your own recipe
Followed the recipe to the letter and the rice was not fully cooked and chalky. I had to add a lot more water in order to get it to be fluffy.
Hi Steven, if you followed to the letter the rice would most certainly be fully cooked. The biggest reason rice doesn’t cook properly is that the lid isn’t right fitting and lets steam escape, or if you lifted the lid at some point. Steam is essential to cooking rice. The only other thing I can think of is you used a short grain rice (like sushi rice) instead.
the key to making good rice is the type, the kitchen appliance, and the time. I use my instant pot and I make long grain rice along with Italian rice, jasmine, and basmati and it takes a MINIMUM of 12 min for only 1 cup and that’s faster than a normal pan on the stove. I can only assume what was being used is minute rice, I never use it since I am about the quality of what I cook. Several minutes can only be minute rice, which is cheap and not something I cook with since I make rice that I can be proud of.
I would like to add I am Asian (Japanese) and Spanish. I know my rice very well.
Penny Calla you’re lesson on rice has nothing to do with the original comment or her reply. No you can’t use minute rice for this recipe why would you even suggest that’s what is being used…? Unless you’re being sarcastic. Obviously it’s long grain white rice. When you add in the tomato sauce, the bouillon and other ingredients that changes everything. Yes in my Zoji rice cooker (because I too am about the quality of rice….) I cook jasmine rice it only takes a short time. But with this recipe which I know very well you need to cook the rice for a set time usually 18-20 min. Especially since you’re most likely going to be making 2 cups of rice not just one to feed your family. Because of the ingredients, if you cook it too high the rice will stick and burn, cook it for only 12 minutes your rice will not be cooked properly because of the added ingredients. You don’t cook Mexican rice in a slow cooker by the way so all your talk about your slow cooker was pointless. I’ve never cooked rice in a slow cooker…either pan or rice cooker, because I want to make rice I can be proud of, I can’t be proud of my rice knowing I cooked it in a Slow Cooker…. Haiya!…
Boil the Rice on high heat until the rice is just visible above the water line and then reduce heat and simmer for about 15 minutes. I learned this from a Professional Asian Cook.
That may work for some recipes, but this recipe the rice would stick to the bottom. I strongly recommend to cook as directed.
Great recipe Kristin!
Btw Benjamin you’re using the knowledge you learned from an “Asian Chef” for a “Mexican recipe” like Kristin said it depends on the recipe. Pretty sure you’re chef was cooking plain white rice.
I’ve made this many times and enjoyed it most with the full 8oz of tomato sauce. Thank you for the recipe!
You are so welcome H Howard! Thank you for sharing your feedback.
I had always wanted to try my hand at Spanish rice, so I tried tonight. I am SO glad I found this recipe! From the flavor to the texture of the cooked rice, the taste is simply fantastic!
Thank you for sharing!
You are so welcome Ted! Thanks for the awesome feedback.
Can you use minute rice
No, Minute rice wouldn’t work the same.
This is basically how my family has always made spanish rice and your recipe IS written correctly! I don’t know how people are misreading the tomato sauce. Making tonight for dinner along with pinto beans.
Thank you for the awesome comment Molly!
I love Mexican rice, thank you for this recipe I’m glad I can make it at home now!
You are so welcome Sara! Thanks for stopping by.
Amazing! I’m 41 and have never made Spanish rice in my life lol. I like the sauciness of the full can of sauce. Also subbed the water for chicken stock and omitted the bullion since I didn’t have that. But I added in sautéed onion, cumin and oregano and it’s delish!
Thank you so much Sommer! Awesome feedback! Thanks for stopping by.
I’m reading your recipe as 4 cans of 8 oz sauce.
I did this and it’s too much liquid to rice. Please correct this recipe as it ruined a lot of ingredients I used
Hi Nichole, the recipe is written correctly. When there’s a dash it connect the two pieces of information, in this case it means 4(to)8 ounces. If the dash was between the number and the word ounces (8-ounces) if would mean to use 8 ounces. The notes beside this ingredient, in the notes of the recipe, as well as in the post, explain that you can use at least 4 ounces and up to 8 ounces, depending on the sauciness desired. I’m sorry that you misread it but the recipe is written correct as it is.
Absolutely delish!! Used chicken bullion in place of the tomato bullion and chicken both instead of water
Love the feedback Agnes! Thanks for stopping by.
I compared this 5 star recipe with another 5 star recipe. This one is the very clear winner! Thank you for sharing it!
You are so welcome Lisa! Thanks for stopping by.
I just ruined dinner by using four 8 ounce cans of tomato sauce in my “rice”….what a mess….please either check your writers with good editing or else don’t offer receipts.
Not sure how it’s an editing issue when you obviously misinterpreted the recipe. It clearly states 4-8 ounces (as in at least 4 and up to 8 ounces). This is explained on the line, in the notes and in the post. Make sure you read all of the information rather than just quickly skimming a recipe. And I’m not sure what “receipts” you’re referring to.
Made this as written few weeks ago and my family loved it! Making it again tonight, tripling the recipe, and I might add a bit of cilantro and/or lime. So good! We are using it in carne asada burritos.
I made this in my rice cooker. I sautéed the rice in the cooking oil, until golden. I then put in the pot of the rice cooker, replaced the water with chicken broth, added the other ingredients, used 6oz of tomato sauce. It turned out so good! In the rice cooker, it can keep for a long time, and still taste great!
Awesome feedback Lisa! Thanks for stopping by.
This rice has the thumbs up from my family! I made the rice with 4oz tomato sauce and it came out a bit dry, but it was still very good, I will use 8oz next time.
Love the feedback Cynthia! Thanks for stopping by.
I made this using the full 8 oz of tomato sauce. It was perfect. It seems like with any less, the rice would have been too dry before it fully cooked. I ordered the tomato bouillon from Amazon. With a recipe this simple and delicious, no more box or bag mixes for us!
Love the feedback Barbara! Thanks for stopping by.
This rice really isnt authentic, however, it is close. In the states people tend to use tomato sauce. I’ve lived and have family in several different parts of Mexico and have never see anyone use tomato sauce. EVER. Don’t get me wrong this is a good rice dish but to be authentic you have to use real tomatoes that are crushed or blended and sautéed in the rice and oil, after browning of rice. Also traditionally most people use actual chicken broth and Knorr tomato bouillon. This feels like Tex Mex version to me more than an actual Mexican version.
Hi Katherine, while I appreciate your insight, this recipe is from a person who’s family is from and has always lived in Mexico. It’s most definitely NOT Tex-Mex.
Hi Katherine, I think that personally depends on the people in Mexico and how they like it. My family from Mexico makes the rice with out chicken stock and tomatoe bouillon. My grandma makes the sauce by blending tomatoes with garlic, onions, and salt. However, here in the US my Mexican family adds chicken bouillon and tomato paste with the blended tomatoes, garlic, and onion.
I first made this Mexican rice for a 90th Birthday party. I had a large Taco bar and this recipe was a HUGE hit!
I have made it numerous times since. It continues to be a favorite of all ages!
Nice! Thanks for stopping by Jeanne.
I used Goya tomato sauce. Not sure if that made a difference, but I’ll always use Goya tomato sauce now.
Thanks for stopping by Philip!
Wow !!! Best Spanish rice ever. Definitely 5 ⭐️
Will make this again and again and again !
Awesome feedback Philip! Thanks for stopping by.
This looks so yummy. I’m wondering about using brown rice. What do you think? I don’t have any white rice and wondered about substituting???
I’ve had readers try brown rice with success, but I haven’t personally tried it. You will need to cook it longer – whatever time it gives on the package.
5* to be sure!!!
He made this a Rice Cooker Recipe.
He followed your directions, doubled. And pressed cook.
It’s delicious. We have satued prawns soft tacos as the accompaniment. Also a Mexican recipe.
Together. To die for!!!
Nice! Thank you so much for your comment Kari.
I lovee this rice ive been making it for weeks now! I recently froze some and went to eat a week later and it came out very mushy after being reheated from frozen. How can i prevent this
Before packaging the rice up to be frozen, make sure that it is completely cooled. Store in an airtight container, and thaw before reheating. Also, reheat on the stove if you can.
Love this recipe, I use chicken bouillon instead of the Calde de Tomate tomato bouillon, and I also about half a can of drained rotel diced tomatoes.
I have tried both with 4 oz of tomatoes sauce and 8 oz. Of tomato sauce.
I prefer the 8 oz it is a little saucier but if you add chicken in like i do, it helps to flavor that chicken as well.
If you prefer less sauce I would definitely do the 4 oz. Still good an flavorful.
Fantastic feedback Karissa! Thank you so much for stopping by.
This is a very good recipe. I did not have Calde de Tomate so I just left it out. I used 2 cups of vegetable broth (because that’s what I had) instead of the water but otherwise I made the recipe exactly as written and it was easy and very tasty. I needed to add some salt (maybe the Calde de Tomate provides that in the recipe so just note that if you are not using it). I will definitely be making this on a regular basis!
Awesome feedback Robin! Thanks for stopping by.
Love this recipe!! I use it almost every Taco Tuesday!!!! I wanted to be adventurous one time and used enchilada sauce instead of the tomato sauce and it was SOOO delicious!!! Thank you so much for posting this recipe!!!!
You are so welcome Cassie! Thanks for stopping by.
I just made this with a couple variations because I couldn’t find the tomato boullion and I am vegan. I used two teaspoons of tomato paste and then instead of just water I used No Chicken Broth. It turned out perfect!!! I absolutely love it. I will definitely make this over and over again.
Nice! Awesome feedback Linds! Thanks for stopping by.
This rice is perfect, recipe as written. I make rice almost weekly (I have a rice obsessed mexican husband and toddler). We love this recipe.
Love the feedback Misty! Thanks for stopping by.
I made thos with parboiled rice as that is all I had and it turned out perfect!
Going to try so since I’m using tomato sauce can I decrease the water so it won’t be so wet?
I recommend following the recipe as written. If you use 4 ounces of the tomato sauce, it will be perfect.
Can you use parboiled rice?
Not with this recipe, no.
Delicious! I used rinsed jasmine rice and 4oz of tomato sauce and it turned out perfect. Definitely my go to recipe for Mexican rice. Moist but not mushy and the flavor is great. Thanks for sharing!
You are so welcome Veronica! Awesome feedback, thanks for stopping by.
Delicious ! I used Basmati rice & substituted a table spoon of tomato paste instead of 4 oz of tomato sauce Which made the rice deep red & tomato flavor really ccome through nicely.
Nice! Thanks for stopping by A.Yang.
Do you rinse the rice first?
Nope! I have never rinsed my rice when making this recipe and it comes out great.
Love the Recipe. Just a friendly comment to let you know that rice does need to be rinsed. Rinse about three times is what I recommend. If you want rice water with the pulp then after the 2nd rinse keep the third as your water base. Have a Great day?
Hi Katherine, I have never, ever rinsed my rice for this recipe. Ever. And it comes out perfect every time – I have been making it at least twice a month for 20 years. As you can see from the 5 star reviews, I’m not alone. You are essentially frying it in the oil, so there is no need to rinse it won’t come out starchy at all.
Amazing recipe!!
I can’t wait to try this! When you list chili powder, are you referring to the American blend called chili powder with paprika, cumin, garlic, onion, cayenne, etc? Or are you referring to the spicy pure pulverized chili pepper powder?
Hi Sarah, the American version like this: https://amzn.to/397mOc8
Hi! I haven’t actually tried this yet (by the reviews, I’ll assuem a 5-star 😉 ) but I’m going to make it tonight for a taco night pot luck side dish. I had this same question. It’s a very valid question, especially for those making this dish for the first time. So, thanx for the clarification! You might consider adding it to your post; just my 2 cents 🙂 I’m looking forward to trying this!
Exactly the recipe I was looking for!! It was perfect! Our new family favorite, and how I’ll make our Spanish rice from now on, this rice is the bomb.com!! Thank you!
You are so welcome Ashley! Thanks for stopping by.
Kristin,
Thank you for the excellent recipe! My entire family loved this Mexican rice. Both of my daughter-in-laws are now using your recipe too. We all agree it is simple and tastes even better then the rice served at our favorite Mexican restaurants. It is also extremely versatile to tweak for other dishes. Love it!
You are so welcome Michelle! (Awesome feedback) Thanks for stopping by.
Have you ever tried putting black beans in with the rice? I’m curious if I can be a little lazy and save a few dishes, lol.
I haven’t, because we are purists with this recipe. Drain and rinse the beans, and add them to the rice with the liquid. I feel like the whole can would be too much for me, so I would probably just use 1 cup. Hope that helps!
So, do I prepare 1 cube of bullion, which makes 2 cups and then only use 2 teaspoons?
No, you just use the actual powder.
Do you cook the rice prior or just dry?
The rice is dry (uncooked).
Can I use Better than Bouillon (chicken) in place of the tomato bouillon? If so how many tsp’s? Thanks!
If I’m out of the bouillon I just omit it and use chicken broth in place of the water. You can use better than bouillon, too. For more tomato flavor, add a little bit of tomato paste.
I love this recipe! This is my go to for Mexican food night. Great Ingredient for tacos, burritos Ext… it really elevates your meal. I make mine with jasmine rice it’s provides a better consistency then the white rice in this recipe. I add frozen pea and carrots mix. Also, sometimes I’ll add smoked paprika and or chipotle powder, garlic powder, onion powder and extra chili powder. With the recipe (always doubled) I only add 8oz to any flavorful tomato sauce or salsa. And I always double the recipe.
Awesome feedback Danielle! Thank you so much for stopping by.
So I am American born, Mexican parents and heritage and for some reason I have always had trouble with rice (too much bite, too smooshy etc) so I have always had to use recipes and this is the first one rice one I have ever written a review for. I made it as I was also washing dishes, and had the toddler running around and distracting me and it still turned out yummy. I did use beef broth instead of water because I had extra in the fridge and I remember my family sometimes using broth. I doubled the recipe but left the chili powder at the original amount because of the little one (i have to slooowly get her to like spicy so pretty mild till she is older) Thank you so much for this recipe. I tasted it and immediately bookmarked the page.
You are so welcome Nance! (Awesome feedback!) Thanks for stopping by.
Has anyone tried to convert this to the instant pot yet?
Second making in 2 weeks.
It’s very good.
I used tomato bisque and added cilantro with a Chipotle Chile powder.
Thank you Laurette! Great feedback!
Omfg thank you for not having a million paragraphs before getting to the recipe. You’re a saint. Also turned out great!
You are so welcome Aliciana! Thanks for stopping by.
Very nice! The only thing missing for me is onion, cilantro and peas! Thanks.
We sometimes add peas and carrots, but my family really prefers it without. It’s good either way though!
I used chicken bouillon instead and added onions to the rice and sauteed together..Added chipotle flakes, tomato paste, paprika , and jalapeno, canned tomatoes, about 1 cup..Delish! Thanks for the recipe ?
You are so welcome Josephine! Thanks for the awesome feedback.
I’ve been looking for a great Mexican rice recipe for years. Since we can’t really go out for great Mexican food these days I’ve been trying to make it myself but have failed miserably, until I found this recipe. Omg delicious and perfect consistency. Light fluffy and very flavorful. My husband pretty much hates rice because of its lack of flavor, but this one he actually liked, and said so out loud. Big, big Thank you for posting this.
You are so welcome Paula! Thanks for the awesome feedback.
I used 4 oz of tomato sauce and I used a garlic and pepper blended seasoning in addition to the fresh garlic. I have made this recipe about 4 times now. Then first 3 times I also added onions because that’s how we do it. And i didn’t use that much calde de tomate because I don’t really like the taste. But, overall this is my favorite recipe that I have tried because it reminds me most of the rice my mom and grandma made.
Awesome feedback Darlene! Thanks for stopping by.
I made this for dinner tonight. Extra good! Wonderful! I did use beef broth as I was adding ground beef. Also, since I was adding the beef & peas & carrots, I wound up using about 20 ozs of petite diced tomatoes. Also cooked it in a cast iron pot. It turned out great! My family is greatly impressed! Thank you very much. I’m glad I tried this recipe. I did also use1 cube of the tomato bullion to the broth & sauce while the rice was cooking. Again, excellent!
You are so welcome Karla! Thanks for stopping by.
Awesome recipe
This is my go to for mexican rice
I use minced onion and garlic and add to oil when toasting the rice
I use 4 oz of tomato sauce (1/2 a can) and add the measuring cup and then fill to 2 cups of water
Also, if you’re using caldo de tomate cubes, only use 1 LOL
Thanks so much Kristin!
You are so welcome Laura! Awesome feedback!.
The best spanish rice!!!!! I’m so glad I found your recipe! Thanks for sharing! I did add some salt and a goya sazon packet. We had that and chicken quesadillas for supper tonight?
You are so welcome Caitlyn! Thanks for stopping by.
My beloved Mexican maid made this using her mothers recipe. For those of you who can’t get tomate boullion or caldo, do what she did—throw one or two quartered Roma tomatoes in the blender, a couple cloves of garlic, half a small onion, half a jalapeño (no seeds for us), add the cooking water and blend till there are largish flecks of vegetables. Use this for the cooking liquid. She kept a small saucepan of hot water on the stove to add if the rice seemed dry. It was wonderful!
Awesome feedback Mary! Thank you.
This is delicious! I followed the recipe as written and it’s perfect! It has wonderful depth of flavor. I’ve never used the tomato bouillon before but I’m thinking it is a key player in the flavor. Thank you for this recipe. It’s a keeper!
You are so welcome Carol! Thanks for stopping by.
I have the authentic mexican rice simmering right now & it smells sooooo goooood!
That’s awesome Lisa! Let use know how it turned out. Thanks for stopping by.
I fixed this for my Brother in laws wedding ,doublednitbto serve 25 people and they loved it!
Nice! Thanks for stopping by Sue.
Didn’t care for it to much of a chili flavor and boy was it dark. Almost a mahogany color not close to the pictures or what I would get in a restaurant, and yes I put the exact amount of ingredients in. Pictures also look like they may have little chunks of tomatoes in them.
The brand of chili powder you use will make a difference. Some brands are darker. And the photos you see don’t have chunks of tomato, that’s the tomato sauce once cooked.
Mexican rice was one of the first things my Mom taught me to make at age of 12. She was born in 1924 taught me Authentic Mexican rice is made with fresh ingredients, onion, garlic, tomato, (Before there was ever canned anything), & water,(sometimes fresh chicken stock if you happen to have from making chicken Caldo), & seasonings salt & cumin. As years have gone on ingredients have evolved it’s easier to use canned tomatoes & boullion as it is cheaper and has a longer shelf life. My Sister when taking rice to potlucks has had elder Mexican women comment to her that she makes her rice the “old way”. Fresh tomato should give it a little color & flavor, not necessarily orange or red.
Everyone has a different story and slightly different methods. Thanks for sharing yours.
Great flavor but a little dry for me. I didn’t read your comments about how you had reduced the amount of tomato sauce based on others’ comments. Can’t please ’em all, right? I will go with 6 ounces next time and see if that is the right balance for me. Or, I might add onion which has a lot of water. Regardless, it is a good recipe and definitely reminded me of rice I’ve had in Mexican restaurants.
Hi LisaMarie – you are absolutely right! My family has actually come to prefer the rice with only half of the tomato sauce, but we also like it with the full amount. I tend to switch it up each time I make it and don’t even measure any more! Glad you enjoyed it!
I’m wanting to make this for my wedding in December. There will be 30 people there so I need to make a substantial amount. I can make it day of, but any suggestions for keeping it warm or reheating?
If you’re feeding that many people, you might want to consider borrowing. bunch of crockpots. The warm setting would work fine.
I’ve been trying different Mexican Rice recipes on and off for years and never could get it right until now. You’re AWESOME for putting this out there. Thank you!
You are so welcome Margaret! Thanks for the awesome feedback.
Any recommendations if you do not have any Tomato Boullion or Chicken Stock (or any stock)? I was thinking just using the tomato sauce and water with spices? Won’t be as good but might work
You can leave out the boullion if you don’t have it. You will need to add a little salt, maybe add a little paprika and cumin too. Just to add extra flavor you’ll miss with the boullion.
I was just looking at the ingredients of Knorr Caldo de Tomate. They are horrible. MSG, Sulfides and other not so good for you. What I got about actual not bad for you flavorings, Dehydrated tomato powder (boullion, available), chicken bouillon, tumeric, parsley, onion powder and garlic powder. I have all in organic versions….I think making my own would be healthier.
You definitely don’t have to use it, that’s your choice.
This was ridiculously good. I did use the 4 oz but mine was closer to a tomato paste – it was home-made pizza sauce I already had. I also used 2 tsp chicken base instead of tomato bouillon because that was what I had on hand.
It was delicious, thank you!!!
At what point can you add vegetables like frozen peas and carrots or diced potatoes?
If they’re frozen, you could add the peas and carrots at the beginning when you add the liquid. Or you could steam them in the microwave and add them at the end when you’re fluffing the rice.
This is the BEST Mexican rice recipe I’ve found, and I’ve tried lots!! I doubled it to 2 cups of rice and added 5-10 minutes of cook time and it came out fluffy and delicious just like our favorite restaurant’s! You really do have to leave it alone and not open the lid. I added in frozen peas at the end, and might try carrots to cook with the rice or small potato chunks. You can’t go wrong with this one. Thanks for another great recipe!!
You are so welcome Emily! Thanks for the awesome feedback.
Thank you so much for this simple and delicious recipe. I made it today for a family gathering with my homemade Chile Verde, chips and guacamole. This rice turned out perfect and so full of flavor. Everyone went back for seconds. Having grown up with a grandmother that lived in Mexico I have a taste for great Mexican rice and this nailed it !
Thank you Mark! and thanks for the awesome feedback.
I’ve tried so many Mexican rice recipes and I can never get the texture right but I did with this recipe. I made some substitutions based on what I had on hand. I used veggie broth instead of bouillon and water. I used a little less tomato sauce and added fresh tomato, onion, un-seeded serrano (for the spice). I couldn’t find my chili powder so I used cayenne, paprika, and a pinch of cumin instead. Oh and I added in a can of drained black beans. I topped it with fresh avocado and some plain Greek yogurt and it was perfect for dinner.
Nice! Thank you so much Megan for the awesome feedback.
I have made rice like this before. Its restaurant quality but just lacks a bit of something in terms of real Mexican flavor. If you omit the tomato sauce and instead blend three roma tomatoes, two garlic cloves, and a quarter or less onion, it will change the flavor immensely. I am Mexican and have had many a tias praise my rice. I think your base recipe is great.
My family DEVOURS this recipe ever time I make it! It makes my house smell amazing and its super easy to make. I prefer this over ANY restaurants rice (at least, up here in Pennsylvania). Thank you so much for sharing this great recipe!!! I like to move my golden rice to the side & add my chili powder to the hot pan and stir for a moment to help some of the dry spices flavors really start to open up. Then I add my water & stir. What a wonderful aroma!
You are so welcome Rachael all the way from Pennsylvania! Thank you so much for the awesome feedback.
Thank you! I have attempted to make Mexican rice for years. My husband is first generation Mexican American. Of course, his mom makes the best rice. I gave up years ago. Luckily there’s a restaurant near by we could pick up rice from when needed. For some reason, I decided to give it a try again and found your recipe. I have a very happy Mexican husband!
That’s awesome Lisa! Thanks for stopping by.
Excellent recipe..
Caldo De Tomate is great. I use it to make “real tasting” enchilada sauce and add it to refried beans, also.
This recipe tastes so much like the Mexican rice we were used, before moving from California.
Thank you for sharing this recipe.. :O)
You are so welcome Ross! Thanks for stopping by.
I’ve made this for my family many times and we love it. I plan to make for a larger crowd. Would recommend any changes if the recipe was tripled or even quadrupled? Or just make in small batches?
I haven’t made this rice in more than a single batch. I would be nervous of the rice cooking properly if cooking in larger batches. My recommendation would be to do no more than a double batch and to make sure you have a large pan (12″).
Has anyone made this in a rice cooker?
I haven’t made it in a rice cooker because its so easy on the stovetop. But yes, you can.
I made this in my rice cooker a couple days ago & I doubled the batch. Turned out perfect!!!!
Thanks for the follow-up!
i live in, and grew up in west texas. true mexican blood fills these towns. and i love it and mexican food. i’ve asked handfuls of mexican women for their rice recipes and they’re all different. different additions different subtractions. but my favorite one i ever was taught, had the buillion so i came looking because i forgot the measurements and everything. and i’ve since spent a year trying to find the most similar one to that and i’ve tried TONS. tons tons tons of online rice recipes. and this is in fact the best and most authentic (to me) that i’ve found. and yes sometimes i put a little chicken broth. sometimes i don’t. they’re both authentic as authentic can be. i just love you and thank you for providing this free service to me. you’re wonderful.
Thanks for your comment Samantha! You’re right, everyone is different!
I made this last night for my boys, using eight ounces of tomato sauce. The one boy who generally does not like rice reluctantly tried them and his review was that they were so much better than he thought they would be and he quite enjoyed them. My So Cal husband was happy I had found a recipe for Mexican rice as he has fond memories from his childhood of his mum stirring this kind of rice on top of the stove. They don’t look like they are anything spectacular but once you try them you’ll be hooked. These will join our regular rotation as everyone here loves Mexican food.
Love to hear this Elizabeth!!
To clear up the “authentic” thing: I am an American living in Mexico. My wife is Mexican as her children. I make Kristin´s Mexican rice recipe for my family & they LOVE it…… however speaking with my wife, her mother and grandmother, they would typically add green peas and potatoes to the recipe…… I´m sure other families have slight varations as well, but in short, this recipe is a basic version of genuine authentic Mexican cuisine. Thanks again Kristin!
Thank you for such a great comment!
not quite authentic but pretty good. you left out the onion and chicken broth instead of water. the garlic and onion should sauteed together .
It’s authentic to the little Mexican woman who gave me the recipe. 🙂 There are lots of takes on “authentic” and “traditional” and they are mostly regional. Thanks for your feedback though.
lol BOOM. nice. i love it. and you.
First time making it and it was so easy and tasted like the restaurant. Yumm!
Nice! Thanks for stopping by katusha.
This is my new go to recipe for Mexican rice. My family loves it!!!
That’s awesome Corinne! Thanks for stopping by.
This is the best recipe, I. Very particular about Mexican Rice, this is the best and very easy. Thank you
You are so welcome Brenda! Thank you so much for stopping by.
This was my first time making Mexican rice and it was so good! Thanks for sharing! I’ve pinned it to my favs for future use! (This comment is exclamation point heavy!)
You are so welcome Cara! Thanks for stopping by.
Very easy and way better than the Knorr Spanish Rice I usually make. My new go-to!
Nice! Thanks for stopping by Melissa.
Can I use chicken broth instead of water?
You can! I would omit the tomato bouillon though, since it would just be too salty.
What if you cut the amount of water back to one cup for the 8 oz. can of tomato? I think that might help because isn’t it usually 2 cups of water to 1 cup of dried rice when you just cook rice. I’m just not sure if the thickness of tomato sauce, how it may effect it?
Don’t cut back on the water.
I really enjoy your site! Your recipes are delicious!! Thank you for sharing them.
You are so welcome colleen! Thanks for stopping by.
How would I cook this in the instant pot?
Thank you
Try this recipe: https://www.yellowblissroad.com/instant-pot-mexican-rice/
Oh my goodness! Finally! I found the perfect Mexican rice recipe. Thank you so much!
Every Sunda my daughter and I help with a program that provides a hot meal for members of the community that might not eat that with out it. Today we are doing a tamale pie, raco, rice etc… I volunteered to make the Mexican rice(have never made it!!), so looked for a recipe I could follow easily. I made this in 2 rounds, 5 cups rice for each, to make enough, and it was very easy even on the bigger scale. Even better is the fact that it tastes so good! Everyone in my household tried it, down to my 4yr old, and everyone lived it. Plan on making it for us at h pool me soon. Thank you for providing this recipe!!
Hi Kadie, First, thank you so much for what you are doing to help your community. I love that!! And thanks for sharing your experience with the recipe. I personally have not make this in a large batch (never had the need) and I’m so glad it worked out for you!
Can you double this recipe? If so, would you double water to 32 oz? seems like a lot of water.
If you double the recipe you would need a larger pan. But yes, you’d need to double the water.
Thanks! I went ahead and made last night assuming yes and it tasted great! I am terrible at rice in general and this is the closest I have gotten to my MIL’s Mexican rice.
You are so welcome Jodi, thanks for stopping by
I use 8oz of broth & 4oz of tomato sauce per cup of jasmine rice.
So still 1 1/2 cups combined of liquid per cup of rice. Other than that I follow the rest of the recipe x 2 for 2 cups of rice. Otherwise I feel it’s too wet/mushy.
Good luck
Oh my goodness. This is what I’ve been searching for. Made tonight and it was wonderful! I found the Calde de tomato on Amazon.
Nice! Thanks for stopping by Ruth.
I’ve made this a few times! It’s a good recipe but I did make some changes. I use brown rice per diabetic diet. I used chicken stock instead of water, I added the rice and minced garlic with olive oil and sauté for about 5 min. I used ancho chili spice added cumin and cilantro lite salt and pepper and some. Chunky salsa. It was great and added grilled chicken.
Can I use the whole can of tomato sauce and leave out the boullion and reduce the water/chicken stock?
You can use the whole can, and the same amount of water. It will just be more saucy. Don’t cut the water, if anything just do half the can of sauce.
I LOVE this recipe and find myself making it quite often! I use the entire can of tomato sauce when I make mine, we all love the saucy layer that forms at the top!
I needed a side for my enchiladas and all the stores are out of Spanish rice. I had everything here but the tomato bouillon so I used chicken and half the tomato sauce as suggested. It came out perfectly! The family loved it and were impressed it was homemade. I’ll definitely make it again.
That’s awesome Vanessa! Thanks for stopping by.
Loved this recipe. Using the tomato bullion is so simple. I like my spanish rice on the drier side so next time I will reduce the tomato sauce a bit. Thanks so much, really yummy!
You are so welcome Machelle! Thanks for stopping by.
Just for clarification, use only 2 oz of tomato
sauce?
Ask, if omitting the bouillon, how much salt would you add?
Yes, unless you like it really saucy.
This is by far the best Mexican style rice I have ever made. I went ahead and used half of the amount of Tomato sauce but I also added 3/4 cups of diced onions to the (Arizona) rice as it was browning (3-5 minutes after browning rice). Last thing I did was add some greenery to the scenery and tossed in a few cilantro leaves and squeezed a few slices of lime on top… I know I changed it up a bit my goodness this is a family favorite.
Great cooking is all about making it your own. Thanks for sharing!
mine came out really mushy :/
I’m sorry to hear that! I have had that happened a few times; it could be the type of rice used or that it didn’t come to a full boil before putting on the lid.
I have made this recipe so many times!! My family and I just love it!! I’m so glad I found it!! Eating it tonight actually ?
That is so awesome Heath! Thanks for stopping by.
I live in Mexico and this recipe is legit! Delish! Thanks so much for giving me a reason to buy calde de tomate!
You are so welcome Kim! Thanks for stopping by.
Delicious and simple. I used chicken stock because I had that at hand. The rice was packed full of flavour. I reheated it the next day and the rice absorbed all the delicious liquid.
Nice! Thanks for stopping by S.W .
I’m making the night before. How do I reheat?
You can reheat over low heat on the stovetop or in the microwave.
This is by far the easiest and tastiest Spanish rice recipe I’ve used. The only thing I did differently is I use basmati, but that’s just my personal preference and what I always have in my pantry. I’ve been using this recipe for a couple of years now. Thank you so much for sharing.
I have used basmati as well and it’s delicious!
If wanted to make a large batch of this… say triple the size, do I just triple all of the ingredients and cook for the same amount of time?
I haven’t tried tripling the batch. I have doubled it without any issues but tripling would be a little more difficult. If you have a really large pan I recommend using that (12-inches).
Thanks! About how many servings does a double batch make?
You are so welcome Corey!
I am looking forward to trying this recipe. I have had 3 recent rice fails. These were old family recipes. So I am starting all over with you. I have some test kitchen time before Christmas
thanks for posting!
Oh, and “Miss How Dare You”, You are rude and out of line.
You are so welcome Pamela, thanks for stopping by.
Can I make this with arroz integral? I don’t know how to say it in English. Whole grain rice? Brown rice? Maybe just add more water and cook it longer? Or both? How much? How long?
I have only used long grain white rice. I know that others have used brown rice and it’s worked out just following the directions for time on the package.
Excellent thank you!!
Absolutely love this recipe! I make it every time I make a Mexican dish. The first time I made it, I used the whole can of tomato sauce and found it too saucy. I use half the can when i make it now and it is perfect! When i am browning the rice, I throw in half of an onion in there to cook with it to give it even more flavor (it’s so soft when the dish is done). I am so happy to have found this recipe. Thank you!
You are so welcome Charlene, thank you so much for taking the time to leave some positive feedback.
Made this for the first time tonight and it’s was an instant hit! The recipe was easy to follow and the flavor was spot on for us. My husband has been asking me to learn to cook rice for quite some time, but I was afraid it would be too difficult or that it wouldn’t be as good as his family’s (they’re all great cooks)! Thank you for helping me overcome my Mexican rice phobia!
You are so welcome Lucy, thank you so much for taking the time to leave some positive feedback.
Took 20 minutes to find this recipe as it’s been a minute since I have needed this recipe. I would not settle for anything different. It is a family favorite and I am now the one in charge of rice. Thanks yellowblisroad.
You are so welcome Jamie, thank you so much for taking the time to leave some positive feedback.
You know what I was rude earlier extremely so. I apologize for my behaviour. Although my family makes rice differently than yours. It doesn’t mean that your rice is not authentic Mexican rice. My auntie makes her rice very similar to yours, and ut is very tasty. I really feel like a first class a@$!# so like I said I am really sorry. But I also like to use chicken stock or broth alongside with the Calde. And tomato sauce is what O use but most of my family uses paste. Just a couple differences. O should keep in mind that embracing differences is a lot more fun than hating. All catch more files with honey than you will with vinegar. So if I offended you or anyone else out there in internet land. My most humble apologies. I am joking down some humble pie as I type. Thank God this rice os so tasty it makes himble pie taste a lot better. However, I stand by my eariler comment. Of VIA LA MEXICO
You should be eating all the humble pie. I’ve never seen a more disgusting comment left on a recipe. It seems like 2 completely different people left your comments…. Goodness,I am embarrassed for you. VIVA LA MEXICO. I am sure everyone who is of Mexican descent is embarrassed too. You clearly need to think your comments through before you post ANYTHING. I hope your humble pie tastes half as good as this authentic rice because the flavor is surely there with this one!!!
Listen sweetie I am not going to.say how dare you or call you names but this IS NOT AUTHENTIC MEXICAN RICE! And you are right recipes do change from family to family. But this is far from the mark, you should be embarrassed. Pick up a cook book. Traditional Mexican rice uses extra long grain rice, fresh garlic, cumin, jalapeno, smoked paprika, lime juice, cilantro, tomatoes, tomato sauce but very little.And the Calde De tomate peas and carrots. Whatever this knock off crap you are representing is not Mexican rice. Its gross and basically all it is tomato sauce and rice. Ohh I forgot onions can’t forget the onion. But anyways I wish you the best, gringa, but next time you want to try and post some Mexican anything. At least do some research. The recipe is almost racist. VIVA LA MEXICO.
Sonia, I want your recipe lol
Trying to make it now! Smells good!
Hi Andrea, let us know how well the recipe worked out for you. Thanks for stopping by.
Made it for the 1st time, Super easy family & I love it, my new favorite recipe.
Nice! Thanks for sharing your experience Teresa.
I’ve been looking for a great Mexican rice recipe and I’ve finally found it!!!! I made it exactly to recipe and now it will be my go-to rice for homemade Mexican dishes.
Thank you for this awesome recipe
You are so welcome Bill, thank you so much for taking the time to share your experience.
You have a recipe for red chilie made with a roast ,I know how to make the red chili with pods but wonder if you have a recipe how to do the roast do you cut in chunks and cook in skillet with seasoning or use slow cooker or even how you do your red chili do you add any spiced when pods go in processer machine.thank you Joyce
Hi Joyce – Is this what you’re referring to? https://www.yellowblissroad.com/slow-cooker-red-chile-beef/
It’s a slow cooker recipe that is similar to Birria. We cook the chiles, then process them for the sauce and add to the slow cooker.
Walmart has the Knorr “Caldo de Tomate” (tomato bouillon w/chicken flavor). I have found it in the Hispanic food section, and in another store the spice section.
Thank you Kristin! I’ve made this recipe twice now…once as written and tonight with sauteed green onions and diced jalapenos, better than broth chicken broth and tomato bouillon with everything else as written! My hubs said it’s some if the best he’s ever had! Thank you!!! ?
You are so welcome Dawn, thank you so much for taking the time to leave some positive feedback.
Amazing recipe! Totally making this again. Instead of the bouillon, I added 1/2 tsp cumin and 1 tsp oregano to add flavor. Everyone loved it. This is my new go-to rice recipe!
I’ve been making “authentic “ rice as long as I can remember. Taught to me from my ex-mother in law, bless her heart. I replace the can tomato sauce, with tomato paste, cooking with the rice, then adding the liquid. Soooooo yummy!!
Hi Debi, thank you so much for sharing some personal history and positive feedback.
My rice is super wet. Why do you have the rice as 1:3 instead of 1:2?
It’s not 1:3 ratio. The rice to water ratio is still 1:2; the tomato sauce isn’t water, it’s a different consistency. Yes the rice is more on the moist side, but if it’s really wet then either too much water was added or it wasn’t cooked long enough.
I make this dish all the time when we have Mexican night. My family loves it!
Nice! Thanks Stephanie for stopping by and sharing your positive feedback.
Can I use brown rice in this recipe?
I know that some have and it’s worked for them. Follow the timing on the packaged and you should be fine.
Kristin…
Have you successfully doubled this recipe?
I have made it many times and really like how easy it is but’s i need to make a bigger batch.
Thank you.
As long as your pan is big enough, yes you can double the recipe.
What type of rice are you using? Basmati? I used Uncle Ben’s long-grain and it’s slightly “fatter” than on your picture.
I have used Long Grain rice and also Jasmine rice, which is similar to basmati. Any long grain will work fine.
This sounds like such a wonderful recipe and something I’ve been wanting to make because I love Mexican food so much! I’m in the UK though, and the Caldo de Tomate isn’t something that’s very easy to get hold of. Is there any substitution that could be used instead?
You could swap out for chicken bouillon. It just wouldn’t have as intense of a tomato flavor. Or you could leave it out completely.
In response to number 4, you are absolutely right. Mexico is very diverse in their cooking methods. After living and traveling around Mexico for more than 6 years, one will very seldom find a dish fixed the same way from state to state or from a city to a small village. Some of the things I discovered from a Mexican woman and her mother while living in Mexico, they cook from scratch. From killing the chicken to making the caldo to using fresh ingredients. A couple of items I have on my self are from Mexico found in the Mexican food section of the grocer: Sazon Goya, Salsa La Costeña, and any of the canned beans by the La Costeña.
I fix my Mexican rice similar to how you do it or in a rice cooker with a packet of Sazon and a can of Salsa.
Thanks for your sharing..
Hey! Thanks for the recipe. I’m still learning my rice to liquid ratios, so I love a recipe to start from. This one hit the mark!
I had left over chili sauce from making tamales, so I used a 50/50 mixture of chili sauce/water for the tomato sauce and tomato bouillon and chicken broth instead of water.
Gotta say… it turned out super awesome!!!
I’m gonna try it straight by your recipe, next time. I’ll let you know how it goes.
Thank you for the inspiration!
You are so welcome Teri, thank you so much for stopping by and sharing you positive experience.
In place of the Calde de Tomate, you could also use tomato powder. All this is is saved tomato skins, that are dehydrated and ground into powder. I do this anytime I blanch tomatoes to can. The flavor is concentrated really nicely in this powder! Personally before I get ready to dry a batch of skins, I drain and squeeze out excess juice and then season with salt and whatever spices I’m going for. Use it for any recipe calling for tomato in soups or rice dishes, etc.
LOVED this rice! I’ve tried so many recipes and this one certainly turned out the best.
Thank you Ashlyn!
Yum!
It is perfect!
I like traditional Mexican food and Tex Mex, this rice is the perfect accompaniment for a meal!
I ordered the Calde de Tomate from amazon , It was a huuuge bottle, lol
the bullion is a great on it’s own so I’m pleased.
Please share more of your family recipes
Oh gosh! But I’m glad you like it!
Recipe was a hit at my house! Very tasty and so easy!! Thank you!!
That’s awesome Patti! Thanks for stopping by.
Turned out fantastic!!’ Everyone loved it!! Double batch on the first try and still perfect!!! Thank you!!
That’s awesome Karen! Thanks for the positive feedback.
wow amazing really easy
Thank you Sola!
I found this recipe and made it for my husband, who’s from Mexico (he immigrated when he was 25, not when he was a kid). I’ve also made it for his brother and sister when they visit, and they all love it! Of course, it’s hard to compete with the cooking of my mother-in-law, but they all enjoy this so much, as do I! I love being able to finally say that I know how to cook authentic Mexican rice. Thanks so much for sharing!
So happy that you and your family loved this recipe Amanda! Thank you so much for stopping by.
You made a comment about if someone wanted it “less saucy”…is the recipe as writtten more of a dry rice or wet?
Some don’t like the tomato sauce. It’s kind of in between wet and dry, but still fluffy.
How big is a serving per your nutrition label? We count carbs for my daughter(Type 1 Daibetic)
A serving is approximately 3/4 cup of cooked rice.
Wow, this was like reading a recipe from my mom. Yup, from Mexico. The only change I see is chili powder where she added a washed, whole jalapeno cut with slits. I’m trying a low carb diet so the rice is out, but I guess I can eliminate the water, use riced cauliflower. The original flavors will remain, I hope. Your rice is beautiful. Muchas Gracias.
Great idea to make it lo-carb! Let me know how it turns out!
Hi Kristin… I made cilantro lime marinated chicken for dinner last night and served it with your rice. The rice was wonderful, my grandchildren ate the entire pan. Here’s the best part, I used your flavors to make the cauliflower rice. I cooked the frozen riced cauliflower in the microwave, let it cool, then squeezed out as much of the liquid as I could and then added it to a skillet with minced garlic and chopped onion. I sauteed this for about 5 minutes to soften the onion and crisp the cauliflower. Then I added the Calde de Tomate and some and spicy tomato sauce. It looked just like Arroz Rojo and better yet it tasted great. Thank you for reminding me of my childhood flavors. Low Carb gets better everyday. Grateful Abuela y nietos
That’s so awesome!! Thanks for sharing how you made it your own!
How many people does this recipe feed?
Depending on the size of your servings, it will feed 5-6 people.
I am definitely going to make this next weekend..I will be adding bacon to mine. 🙂 Can’t wait to see how my family likes this recipe…thanks for sharing with us.
Ohhh, bacon sounds amazing!!
*the* best Mexican rice I’ve ever had. Two of my children agree. My oldest daughter is now vegetarian and a vegetable bouillon cube works magic. And I even recommended this to my boss who cooks often in. His own home.
I also added a can of Rotel and a can of black beans…
Superb.
Nice! Thanks for stopping by Sarah.
This sounds delicious, definitely want to try! What isle in the grocery store do I find tomato bouillon?
You should be able to find it in the Hispanic foods isle. If not there, check with the other bouillon products in the soup aisle.
Delicious AND easy! Doesn’t get any better than this 🙂 I added a little bit more spice as we like things spicy around here, but thanks for a great recipe!
I make rice like a pro now. Thanks!!!
You’re so welcome Kevin! thank you so much for stopping by!
Can I make this ahead of time and reheat it? I’m bringing dinner to someone
Yes, you can reheat the rice. It usually reheats just fine in the microwave. If reheating on the stove, you might want to add a splash of water to keep it from drying out.
Hey thank you sounds good gonna try it out with carne asada this coming weekend thanks for sharing, is the one ingredient hard to find or available in the grocery store? Latin market?
Thanks again
You would definitely be able to find it in a latin market, but I have found it in the Hispanic aisle of my local Ralphs (Kroger).
Can I use vegetable bouillon cubes?
As long as you use an amount equivalent to what is called for in the recipe, yes.
Hello – looks delish! Was curious how many this serves or how much rice do you have once youve made it? Thank you!
Depending on the serving size, this recipe will feed 5-7 people.
How much Rice
In the printable recipe you’ll find all of the appropriate measurements. The amount is 1 cup of rice.
Does that say 16 ounces of water or 6 ounces ?
Sixteen ounces. Basically you will just fill the empty tomato sauce can twice.
Delicious!! It’s so close to the real rice you get in mexican restaurants. I’m sure if I had had the tomato bouillon it would have been spot on, but unfortunately it is not available here in Québec. I simply used chicken bouillon. I will definitely be hunting some up on my next trip to the States but in the meantime, I’ll be enjoying this recipe with my small modification.
That’s awesome Sarah! Thank you so much for stopping by!
Hi Kristin,
This sounded so good that I went out and found the Caldo de Tomate! I could only find the cubes. I was wondering if I should use 1 or 2 cubes in this recipe. Can’t wait to try it!
On the package it should give the conversion to tablespoons.
Really the BEST MEXICAN RICE EVER!
Reminded me of eating with my in-laws in Mexico. ??
♥️LOVE THIS RECEIPE! ♥️
Thank you Donna! and thanks for sharing your feedback!
Best rice ever! So many people request this recipe after our potlucks.
Thank you Jamie!
This is probably the closest recipe that I’ve seen online to how my family does it. The only difference is my family uses fresh tomatoes and adds onions. My momma (I’m first generation Mexican American) taught me you make the sauce by adding the tomatoes, onion, garlic and water in a blender to make the sauce. It just gives it a bit more flavor. But in a pinch, canned tomato sauce works just fine too!
I love LOVE that you didn’t skip out on the consomé (what we call the knorr tomatoes bullion), that’s where all the flavor comes from!!
Thanks for your kind words! We love the addition of the bouillon. I’ve tried leaving it out and it’s just not the same.
Can you use Minute rice?
I’d say no; that wouldn’t allow for enough time to develop the flavors.
I just made this rice it is fabulous has alot of flavor my family says the best rice of all we have made.
That’s awesome Kim! thank you so much for stopping by!
This recipe is excellent
Thank you Bpotter!
Can I make this a day ahead?
Sure! You can cook the rice then let it cool and store it in a covered dish in the fridge. Reheat on the stove or even in the microwave.
Hello Kristin,
You recipe is just like my mama’s! Thank you for appreciating Mexican cuisine and sharing the recipe. You can actually use Knorr’s Chicken Broth with Tomato and it will give it the same flavor. Knorr’s chicken broth canisters are typically found in Mexican grocery stores and sometimes even at Target (depending on the community demographics). If I have uncooked chicken on hand, I will boil it and use the chicken broth instead of water and it gives the rice more flavor, but water also works well.
Keep up the good work,
Olga
Hi Olga, thanks for the tip!
This recipe was as easy to follow (thanks to all the details you included) as it was delicious. We used it to make our burritos along with beans, salsa, guacamole, sour cream, cheese and lettuce. I wasn’t able to find the calde de Tomato without msg, so I didn’t use it. Have you found a msg free brand?
Thank you! No, I haven’t used any brand other than Knorr.
This is the recipe I have been searching for my whole cooking life! It’s just like my family used to make and don’t skip on the tomato boullion! It’s what really makes the flavor in this rice. Thank you!
You’re so welcome Carmelita! thank you so much for stopping by!
Perfect recipe the way it is! I had some homemade chicken stock on hand instead of the water once too and ohhh my dear lord!
That’s awesome Jonathan! So glad you enjoyed it! adding homemade chicken stock, YUM!
The way I was taught (by many cooks, from many countries) to cook rice is to toast it, add the liquid, then leave the lid off until the water is no longer visible. Then cover as tightly as possible (use a damp towel under the lid if lid isn’t tight enough). Turn heat as low as possible and let the rice steam. (Sometimes you can even turn the heat off if using a very heavy pot.) DON’T PEEK! When you start to hear little popping or sizzling sounds, turn off the heat–that means all the water has been absorbed. And never, NEVER stir rice once the water has started boiling (real quick when you add the water is fine). Rice is pretty forgiving–as long as you don’t stir it! You can add water and cook it some more if it’s dry, even after it’s cooled off; or remove the lid and boil off some of the liquid if there’s too much.
If you put the lid on as soon as the water boils, you may get a mushy outside/crunchy inside texture (I say “may” because every pot & stove is different–maybe this method works for you. But if you’re not getting the texture you want, I suggest the method I use.)
For a different flavor, add some cumin and garlic when the rice is almost done toasting. It’s very, very important to toast the cumin! My (Mexican) grandmother would start almost every dish by smashing up some garlic cloves and cumin seeds in her molcajete, then frying them…it’s my favorite smell in the world! I usually use cumin powder, which doesn’t taste as fresh as seeds, but toasting the powder improves the flavor a lot.
How many servings come from this recipe.
This will feed 4-6 people, depending on serving size.
Quite pleased with how this turned out. Quick and simple. Hopefully will be able to locate the tomato bullion for the next pan!
Thanks Bill! So glad you enjoyed it!
I loved this! I didn’t have calde de tomate on hand so I used half chicken soup base, half tomato paste. It worked beautifully! I’ve been looking for a recipe like this for a long time, so, thank you!
You’re so welcome Tabitha! thank you so much for stopping by!
Hello! Planning on making this but all I could find was the cubes of caldo de tomate – any clue how many cubes I should use? They seem bigger than normal chicken boullion cubes. Thanks!
So sorry for the delayed response. The package should tell you how much each cube equals. It’s usually a teaspoon or tablespoon.
Loved. Very quick and easy.
I LOVE this recipe! I’d like to try and make it in my instant pot, have you tried that? I wonder what the measurements would be.
I haven’t tried this recipe in the Instant Pot so I don’t know how well it would work.
Why does my rice stick and burn on the bottom?
Usually that’s because the heat is too high, but it could also have something to do with the type of pan you’re using. If you could give me more details I might be able to help more. 🙂
My search is finally over! This is the first recipe I’ve tried that actually tastes like the rice at Mexican restaurants (and I’ve tried at least 6 others). I was about to give-up on trying to make this dish at home and figured I’d give it one last shot. What a pleasant surprise – thank you!
You’re so welcome Anna! so glad you found us, thank you so much for stopping by!
I would like to use this for a larger group, 30-40. How many does these portions serve? Also, is there a way I can put a large amount into the oven to cook instead of doing it all on the stovetop?
One pan could serve up to 6 people, maybe 1 more if the portions are small. I have never cooked it in the oven however, so I can’t say how that would work. I have had people say they’ve doubled the recipe and it was good.
So, I tried making this recipe (its also basically my moms recipe) and the only thing I had a problem with is the temperature and having all the rice cook. I followed the instructions on the temperature like it says but after 20 minutes the rice beeds were still uncooked and all the water had been absorbed. I tried adding water but it didn’t fix it. Basically I had it simmering for over an hour and the bottom of the rice was all mushy from it, yet the middle top of the rice was uncooked. Does anyone have any good suggestions on this?
Perfect! I couldn’t remember the amounts of everything that my friend from Jalisco taught me. This tastes exactly like hers. Thank you so much!
Hi Kristen…I love this recipe…only made a few adjustments …I used a diced onion & a few tomatoes I had left that I didnt want going to waste and diced them up to…I added a packet of Sazon seasoning & half a bag of Frozen peas,carrots & corn and OMG it was AMAZING…Ty for the recipe…this is the best one I have found by far 🙂
Thanks Margaret! and thank you so much for sharing your positive experience.
??
I can’t believe anyone would say this isn’t authentic. I am part Mexican and my Mexican mother always made this staple dish in our household this very same way (minus the tomato sauce). 🙂 I think its great! Thanks for sharing!
Thank you Elizabeth!
I DONT CARE ABOUT UR MOTHER INLAW OR COUSIN
It’s actually my cousin’s mother-in-law, but I’ll be sure to let them both know how you feel. Thanks for taking the time out of your day to share your feelings.
Hello, Blair Hunter,
I read through a few of the wonderful posts here and the only negative one was this random post about you not caring about family members Did you not like the recipe? Have a better option to suggest? Were you not able to follow the recipe, although I find it quite simple?
Regardless of your opinion of the recipe, perhaps you should remember your manners and keep rude comments to yourself.
I hope you have a lovely day.
P.S. Just try the rice, it’s AMAZING!!
Well said Wendy…..The recipe is AWESOME…TY Kristen for posting it…Some of us were raised not to be Rude !!!!!
So many people now a days either have not been taught manners or they just don’t care. I was taught if you don’t have anything nice to say, don’t say anything, or you catch more flies with honey than you do vinegar. So many beautiful people with ugly dispositions. Beauty is only skin deep, but ugly goes to the bone. With that said the recipe was exactly how I was taught to me by my friend that is from Jalisco, Mx.
Well said Wendy!
Hello Kristen I made this rice for a gathering last night at 11pm what I love about it is that as tired as I was it was SOOO EASY to make . I’m not going to say I gave my all into making it because I was sooo tired lol but I followed instructions and boldly TRIPLED the recipe because it’s for a big group. When my husband and I tasted it to make sure I can actually serve it to people, he said “ Man that actually taste like Mexican rice at the restaurant, that’s really good!” And I had to agree with him it tasted so good it took everything not to eat anymore and remember I was making this for others ! Lol Thanks for posting a simple AMAZING recipe!
That’s awesome Janelle! Thanks for sharing your positive experience!
Hello Kristen I made this rice for a gathering last night at 11pm what I love about it is that as tired as I was it was SOOO EASY to make . I’m not going to say I gave my all into making it because I was sooo tired lol but I followed instructions and boldly TRIPLED the recipe because it’s for a big group. When my husband and I tasted it to make sure I can actually serve it to people, he said “ Man that’s actually taste like Mexican rice at the restaurant, that’s really good!” And I had to agree with him it tasted so good it took everything not to eat anymore and remember I was making this for others ! Lol Thanks for posting a simple AMAZING recipe!
Hello Kristen I made this rice for a gathering last night at 11pm what I love about it is that as tired as I was it was SOOO EASY to make . I’m not going to say I gave my all into making it because I was sooo tired lol but I followed instructions and boldly TRIPLED the recipe because it’s for a big group. When my husband and I tasted it to make sure I can actually serve it to people, he said “ Man that’s actually taste like Mexican rice at the restaurant, that’s really good!” And I had to agree with him it tasted so good it took everything not to eat anymore and remember I was making this for others ! Lol Thanks for posting a simple AMAZING recipe!
I’ve made this recipe numerous times. It is a favorite. Extremely easy to make and just delicious. I use Better Than Bouillon No-Chicken base instead of the Calde de Tamote. Thanks for this recipe which is now a staple in our house!
That’s awesome JuliAnn! So glad you enjoyed it!
Btw, I now make this using brown rice. It tastes just as delicious, although it takes about twice the time to cook.
Thanks for the tip JuliAnn!
I made it last week just follow her recipe don’t add minute rice no cast iron just follow it and it will be fantastic
Thanks Jim for sharing your positive experience!
I’ve tried so many rice recipes. This will be my go to one from now on. Finally!! Thanks so much for sharing!!
That’s awesome DeeDee! So glad you enjoyed it!
This is the same recipe that I was taught by a Mexican friend’s grandmother. Some people want to stir the rice while cooking, but it’s important to leave the rice alone until finished cooking. I get requests for this recipe from my family all the time.
So happy that you and your family loved this recipe! Thank you so much for stopping by Kathy!
Could I use Jasmine Rice instead of White rice? Would the liquid ratio be different?
I actually use Jasmine rice all the time and don’t change anything in the recipe.
So I plan on trying this out soon but would this possibly work on a cast iron pan?
By the way thank you so much for posting. My grandma use to make it like this and I couldn’t find this recipe anywhere.
I haven’t tried a cast iron pan. Normally I’d say yes because I love cast iron but eggs and rice are two things that can stick quite easily.
Racheal, I use a cast iron pan exclusively. It works great.
Can you use minuet rice?
Minute rice isn’t quite the same in my opinion, so I wouldn’t use it. You could try it but you won’t get the same depth of flavor and it would probably be quite bland.
Can you make this recipe using a rice cooker?
It’s been on my list to try it that way but I haven’t yet! I’m fairly certain it would work just fine, I just happen to prefer it on the stove. If using a rice cooker you’d still want to saute the rice first.
I will try it that way and let you know how it turns out. Thanks for the advice!
Did you ever make this with a rice cooker? Im wondering if any adjustments would need to be made!
I haven’t tried in a rice cooker because I prefer to cook it on the stovetop and saute the rice first. But you could definitely try it.
Made this recipe today and it was delicious. I doubled the recipe and followed cooking directions, the rice was perfect. Thank you!
Yay! So glad you enjoyed it!
I’m eager to try your recipe! Next month we will be making tacos and more for about 60 people and I have been looking for a good and uncomplicated recipe. I have never heard about not using stainless steel for rice. Do you know why?
In my experience, the rice tends to stick. Others may not have this issue.
Thanks, Kristin! My favorite large pot is stainless steel. I will give it a try. It won’t be the first pot that I had to scrub or probably the last!
I found the tomato bouillon but didn’t realize until I got home that there was extra Spanish on the name and it also has chicken in it. It should just give it a little different flavor.
Let me know what you think!
So far I made a batch of this recipe in a nonstick pot and an extra large batch of your Mexican chicken rice (I used little cubes of beef, its what I had on hand) in a stainless steel pan. Both were wonderful and well received. The nonstick pan actually stuck a little worse than the stainless but with the stainless I added the tomato sauce after sautéing the rice and made sure to scrape up all the tasty bits that had stuck so far. I think that helped. I will definitely be making the Mexican Rice next month for 35 people as part of Taco Night!
Hi Ruth, thanks for sharing your experience! Glad to hear it worked out so well for you!
I am preparing a taco bar for about 60 people. I am wondering how much Ruth had to increase this recipe to serve her group?
Sorry this reply took so long! Tuesday we had taco night for 35 and made 5 batches (one pan with 3 and one pan with 2) 4 batches would have been enough but the leftovers worked great layered into a “Mexican lasagna” with meat, beans, chopped tomatoes, salsa and cheese, basically everything that was left over. We heated it on the oven until it was warn through and served it with sour cream.
That’s awesome Ruth! So glad it worked out for you. Thanks for coming back and sharing your experience!
I love this rice!!! I make it all the time, but never have leftovers. I’m making it tonight and doubling the recipe. I use butter, instead of oil…..1Cup of salsa and chicken stock.
Sounds delicious Abby!
Can I make this a day ahead of when I need it?
Yes, you could make it a day ahead and reheat it.
Thank you so much for posting this!!! This exactly what I’ve been looking for for years and it’s very similar to what a woman taught me down in Puerto Vallarta while on vacation but she didn’t have measurements so it was hard for me to recreate. I did have to add a half cup more of rice just so that my finished rice wasn’t too sticky but otherwise so good! Thank you.
Thank you CLB!
How many does it serve and amount per serving in this recipe?
This recipe will be 4-6 servings, depending on serving size.
I found that bouillon in my local Walmart of the Hispanic section on the top shelf.
Hello,
I am an American born woman, my mom was born in New Mexico she is of Mexican decent. Growing up I ate my moms rice that she made with tomato and It was horrible. I decided when I got married at an early age that I would conquer Mexican rice and I did after 15 years of practice. I use the chicken bouillon cubes with cumin, garlic, pepper, sautéed onion and diced bell peppers, and a bay leaf. I am told that I make the best Mexican rice ever. I am sorry to have to tell you but this recipe lacks flavor.
Hi Rose, Sorry the recipe didn’t work out for you, but thanks for sharing your feedback.
Kristin! Your recipe is amazing!
I love the flavor and it’s just right! It is not overpowering and it has the right taste to go with Mexican favorites such as fajitas and tacos!
Love it!
And I also want to commend you for posting that we all need to respect each of our own recipes because you are right—-it is OUR tradition!
You didn’t have to share the recipe but soooo thankful that you did!
YOU ROCK!
Thank you Michelle! and thank you for sharing your kind and positive feedback.
Kristin ~ You ROCK! I love that you are able to respond to an unkind (perhaps just unthinking?) comment with grace and mercy. You are brave and I applaud you! Be blessed in all you do!
btw…I have a really exceptional recipe for Mexican rice that I can share with you. Oh wait, it’s yours and you shared it with me! haha! Thank you, Marta
ROSE, I would Live To Try Your Recipe.
If You Would Not Mind Sharing.
Thanks
Really? Was it necessary to leave that comment?
Thank you, Kristin for posting your family recipe. I am making it right now?
Yeah, that wasn’t necessary..this isn’t critical, it’s just downright rude.. and why are you looking up how to make Mexican rice then? Lol. You should be making a recipe blog to show off your “best Mexican rice” instead of leaving a arrogant comment.
Anyway, hi Kristin! I am beyond thrilled to find this recipe. I remember as a child having this style of Mexican rice and can’t wait to try it tonight ? thank you!
Hello Christian hello Christian my name is Glenn I’m wondering my bag of rice has one cup of rice to one and a half cups of water so what I use 3/4 cups water and then follow your recipe and use 4 oz of sauce and 8 Oz of water I’m not sure what to do here anyway thank you bye
If you follow the instructions in my recipe, it should turn out great!
This looks delicious! I’m going to make this week. Any idea if this would work with brown rice instead of white? I already have some brown rice in my pantry. I would probably have to cook longer but wasn’t sure if it would turn out the same.
Brown rice takes much longer to cook, and I haven’t tried it with this recipe. I would suggest looking at the cooking time difference between white and brown and adding that difference to your cooking time.
This looks great! I’m in New Zealand and “tomato sauce” means ketchup here! Can you please clarify what “tomato sauce” means?
Tomato sauce is simple a sauce made from tomatoes. Like this: https://amzn.to/2ZsRc9W
Where do you get that tomato bouillon?
I haven’t made this yet but don’t think I’ve seen it at my grocery store. Amazon?? Love rice so will definitely try this!
You can find it in the hispanic section of your grocery store, and if you can’t find it there it’s available on Amazon.
Can i use boxed tomato sauce instead of canned im sure tomato sauce is tomato sauce but maybe the packaging does mean something I don’t know
Yes, it’s more about the amount that you use.
Loved this rice, I have cooked it twice now for our church dinner.
Nice! thanks for stopping by Donna.
Tasted great! ABOUT how many servings should this recipe make?
It depends on how big your servings are, but in our home it can make about 5-6 servings.
What type of chili powder ?
Just regular ground chili powder.
Could you tell me how to make this for 50 people?
I have only ever doubled the recipe, making it times 5 would be a feat, so I’d probably make 4 separate batches.
I agree with making separate batches, I’ve tried to make huge pots of rice for family gatherings and it would most of the time still be crunchy or mushy. From then on I’ve always made multiple batches if needed. I’m going to try your recipe tonight for my burritos. I can’t wait ?
This is a great recipe and yes I would consider it to be traditional. But I have a suggestion…..if possible use fresh tomatoes. I promise it will bring out even more flavor. For each cup of rice use two tomatoes, 1/4 small white onion and two garlic cloves. Blend that together and have it on hand before you start cooking the rice. It’s just a suggestion, I don’t mean to offend anyone. Try it and you be the judge?
Thanks for sharing your suggestion Itzel!
This is a great recipe thank you
Thank you Helena!
I made this rice and it was great!! It is traditional enough for me
Thank you Robert!
Hello, How many does this serve?
This recipe will serve 4-6, depending on the size of your servings.
Made this in the Instant Pot last night and it was sooo good. It had more “sauce” than on the stovetop, but it was tasty. Keeper. For sure. Thanks for posting this!
Thank yoy Becky!
This was an amazing recipe. I was looking for the perfect quick Mexican rice recipe and this was IT! Turned out perfect for me. I did leave it a smidge too long in my stainless pot and it stuck but very little. Otherwise, the recipe is one I will make again and again! Plus – it got 5 stars from EVERYONE in my family, which is nearly impossible to do! Thanks so much for sharing!
Thank you Amy!
Just tried this in my Instant Pot. I had previously did it on the stove top with great results. The rice was way more stickier in the Instant Pot, but I doubled the recipe and I will try again. The flavor was fabulous. Trying to make a large batch for a shower. I think I will add more water/chicken stock (I used stock) and less tomato sauce. Will let you know how that goes in the pressure cooker!
Thank you Ellen! and thanks for sharing your experience!
I only own stainless steel pots and pans and have for about 50+ years! Do you have any suggestions that will allow me to make this amazing recipe? My Mom’s 855th birthday is being celebrated on Sunday and my contribution to dinner I’d the rice and beans! Help please! This looks like the best recipe with amazing reviews.
You can make it in the stainless. I just can’t guarantee it will work. I know some people have had luck with it, but that’s never been me! If you are use4d to stainless then you might be totally fine.
I made Mexican rice (not exactly this recipe but very very close) in our stainless skillet last night and it turned out just fine. I’ve found the key for us is to turn the heat down as far as it will go on our electric stove. Simmer like that for 15 minutes then pull it off the heat and let it stand, covered, for 5-10. Keeping the heat as low as possible while it simmers is key in making sure it doesn’t stick. And if it does? As long as it’s not burnt (which it shouldn’t be if you keep the heat low), so what? Just don’t scrape the bottom of the pan!
I make it in a rice cooker – brown the rice in a cast iron pan first (stainless would be fine too), then throw everything into a rice cooker, and cook stirring every 3 mins until it’s tender and fluffy. That way, I can use the pan to make something else while the rice is cooking. Works out perfectly every time, I think it’s one of those recipes that’s very hard to get wrong.
I always have issues cooking rice on the stove, but putting it in the oven is my secret. You can put the entire pot covered in a 350°F oven. You can sauté and stir and do everything on the stove top then for the cover and simmer part I throw the whole pan in the oven. Then I take it out and let it rest with lid on about 10 min. Soft, fluffy, perfect rice every time.
Interesting, I’ll have to try that!
Question: How long do you keep it in the oven? the same time for top of stove?
Hi! Thank you for this! I was looking to improve my Mexican rice results. You and your readers, together, had just what I was looking for. First recipe I clicked t boot! GRACIAS! I may throw this all in my Instant Pot. I’ll may make it on the stovetop, depending on time (love to cook, but I’m a night shift nurse and choose to commute). Again, thank you and your peeps! I’ll let you know how the pressure cooker tastes in comparison. I’m rice-in-a-hurry savvy with the Instant Pot (chicken and rice for sick pups, I have 4 Retrievers, and a foster dog, who steal garlic knots and various other dietary indiscretions). Not a skill I aquired in fun, LOL.
Thank you Tisa! and thanks for sharing your positive experience!
I’m always looking on line to see what others are creating out there. This recipes is very close to an authentic Mexican rice. My mom is from Mexico so I’m pretty picky. When we make this at home we add a few more ingredients. Try adding a seasoning you can find at any Mexican grocery store called Sazon Goya, mixed frozen veg and cutting the water in half and adding chicken broth as well. This gives it a burst of flavor. Love the video attached.
Anyone criticizing this recipe would struggle to produce something not only better but easier to make. My roommate who is of Mexican heritage cannot get enough of this rice. I use it in burritos that i sell to Mexicans they rave about how good it is.
Thank you Catori!
How would this work with brown rice?
Brown takes a lot longer to cook than white rice. I don’t know ow it would react to the saute part. IF you do try it though, please let us know how it goes.
The trick for it to not become mushy is mix the tomato sauce with rice stir it first then add your water. Once you add your water do not stir the rice at all. Just let it boil and cook. Once the water is low turn the heat down, place a lid and let the steam cook the rest of the way.
That is a great tip, thank you Felicia!
Huh. I guess I’ll keep trying and cook the sauce down with the rice first. Been trying to cut back on water in order to make it less mushy (I’ve tried this about five times now, love using the caldo), but it’s always pretty mushy. Also, I think it matters to let the water boil down a bit before covering, I’m guessing?
As soon as the rice starts boiling, cover the pot. If you try to boil and reduce, that could be what’s causing it to be mushy.
This certainly looks like and tastes like the Spanish rice I get in Mexican restaurants. I substituted tomato paste for the calde de tomato, and it was fine. I’m not a big fan of bullion cubes anyway — they’re mostly salt and I can’t have that much of it. Next time, I’ll add some ground cumin or ground star anise — or maybe both! I wish I had more people to feed — I halved the recipe and still had enough for at least two meals, maybe three as a side dish. I can see where this would make a delicious base for a casserole — a bit of diced frozen veg, some chicken or cheese and call it dinner. Thanks, Kristin!
We love adding chicken and veggies to our Mexican Rice. Glad you enjoyed it!
I have been told the only rice to use is short grain rice- never long grain. What’s up with that? Any thoughts? Thanks
I haven’t heard that myself, and I’ve always used long grain rice.
I loved the flavor of this rice but I think I used the wrong rice . I used 5min. Rice . It cake out to sticky .
Yes that was an instant rice. You need a regular, long-grain rice.
Short grain rice has more starch. That’s why Japanese people wash short grain rice before it’s cooked — you’re rinsing away a lot of the starch. I’m not sure, but I think short grain kinds of rice are an “Asian” thing. I always had a hard time finding it in the grocer — I had to go to the specialty markets if I wanted to buy it. In any event, you can probably use either one, but if you want the rice to be individual grains and be fluffy, you’ll have an easier time of it with long grain rice.
Where do you get calde de tomato.
There is a link in the post, but you can find it on Amazon here: http://amzn.to/241sXg0
I usually purchase it at my local grocery store.
So, so good! I’d not use calde de tomatobefore. What a difference! Thank you!
It’s yummy, right?!
Yes! I’ll use this recipe from now on!
I’ve never used Calde de Tomate. Wow! So delicious. It makes such a difference! My rice is forever improved! Thank you!
Thank you Patti! and thanks for sharing your experience!
Hi! I made your recipe – and together with half a can sweet corn, kidney and black beans each it made two big, delicious work lunches, especially with sour cream! 🙂
I only made one further adjustment: instead of the tomato cubes, I used a vegetable cube and a tablespoon of concentrated tomato puree – if more tomato pizzaz is called for, more tomato-y it shall be, after all. ^^
Thanks very much for sharing, I will be revisiting this recipe often!
Thank you Naurael!
Thank you so much for your speedy reply.
I am making this today and expecting it to be delish!!!
Thanks for stopping by Elaine!
Your pictures show the rice with pieces of what looks like tomatoes, yet, the recipe only has tomato sauce and tomato bouillon which neither has pieces of tomato. Where did those pieces come from?
Those “pieces” are actually just thickened bits of tomato sauce. There are no diced tomatoes in the recipe.
Made a double batch of this and it was AMAZING. Couldn’t find the Caldo de Tomate in powder so I had to use the cubes and I used 4 for a double batch and it was just so perfect. I had to add some more water. About a cup because my rice was still a little crunchy after it thickened and I cooked it about 10 min longer than the directions and it was perfect perfect perfect. Will definitely make again and again! so grateful Walmart was out of the Rice-a-Roni version. I’ll never go back!! Lol.
Thank you Cynthia! I love that you were able to make it work for you!
Made this rice and it turned out perfect! Everyone loved it. Thank you.
My rice scorched and came out sticky. I followed the recipe exactly? What should I do differently next time? I wonder if it has to do with our 100% humidity in south Texas today. Maybe I should reduce the liquid? Anyone have other ideas?
Humidity can play a part in that I’m sure. However it is most likely the heat. Are you using a gas or electric stove? Do you have one burner that gets hotter than another? (I do, so I can’t use that one for rice).
How many calories per serving do you think this is?
Would brown rice work ok?
Brown rice takes longer to cook than white rice. I suppose if you followed the cooking time for brown it could work, but I haven’t personally tried it.
This is great! This recipe is similar to what I do in my rice but I like to add some onions. Thank you for sharing!
What can i use as substitute for tomato Buillon since cant find one in my place?
You could use chicken bouillon, or just use chicken broth instead of water. It won’t have quite as strong of a tomato taste, and you may need to add a little salt (but check that at the end).
Knorr makes a great tomato chicken bullion.
Hi! Was wondering how many servings are in this recipe?
Depends on the size of the servings, but it should feed at least 6 people.
This recipe rocks!!! It was absolutely perfect! I made 5 times the amount ( we had a big group) and I was nervous about trying a new dish with such a crowd!!! The only thing I did differently was I put in only two cans of tomatoe sauce ( all I had)? It was delicious!!! The caldo tomato ingredient is fantastic—it has the salt the recipe needs… after I made it, I thought “ I forgot salt”! But the tomato bouillon saved me! Thank you for sharing this worry-proof recipe. One other thing…. because you sauté the rice first, it speeds up the cooking process… I let mine cook about 10 minutes, covered… then I turned off the heat. Before we got ready to eat, I brought it to a boil again (only for a few minutes) and it was done!!!! Definitely a 5 Star recipe!
Wow, this recipe was a huge hit! I tripled the recipe to go with our family Christmas meal for 15 of Mexican food. The rice was well seasoned, fluffy and looked just like that from a restaurant. I added sauteed onions and bell peppers. I impressed myself, since I never made it before. The family kept raving about it. I come from a highly critical family of good cooks so thanks to this recipe I won’t be teased for a cooking fail.
Can u use chicken broth instead of the water
Yes, you can.
What.do i use if i dont have garlic cloves
You could add some garlic powder in place of the cloves. About a teaspoon should be enough.
We are having Mexican food for our Christmas lunch this year and I am bringing rice. Do you think I could double this recipe and it would cook ok or should I make 2 separate batches? Thanks.
I find it difficult to make a double batch of this rice because of the cooking time. I would make two separate batches.
Trying this recipe for first time will let you know how it turns out.Taking it for a Mexican lunch side dish.
Excellent!! great taste, I’ll be making this a lot. Thank you
Thank you Adam!
Awesome and so easy! Thanks for sharing your family recipe, now I have a new family favorite at my house!!! ?
Thank you Nicole!
This looks amazing! If I want to add frozen veggies, what is the best place to add them? Toward the end of the rice cooking?
I would heat them separately then stir them in at the end. Or add them at the beginning, but not fully defrosted.
This the very same recipe friend of mine gave me. She is from Mexico. I love it and have shared with a few friends from Mexico and they all loved it
Thank you Idahogal! glad you and your friends loved it.
Hi there,
When you say a can of tomatoe sauce?
Do you mean like canned tomatoes?
So excited to try this!
No, it’s a can of tomato sauce. You can find it in the same aisle as the canned tomatoes, but it’s a smaller, 8-ounce can.
So yummy! Made last minute, substituted Rao’s Aarabiata tomato sauce to add a little spicy kick and used chicken buillion instead of tomato because it was what I had on hand. The side dish stood out as the best part of the meal!
What a great idea Kelsey! Thanks for sharing your experience!
After eating my Mexican mom’s rice since I was a child, I figured I’d try this out to see if I can find a different flavor because I like to try new things. My mom is an excellent cook and everything she makes is delicious. This rice is better than her rice. Don’t tell her I said that or I might get the chancla!!
No not the chancla!! LOL! Thanks for your review Rico, so glad you enjoyed it!
The ingredient list didn’t include water. How much water should be added?
The ingredients list does include the water – 16 ounces, or about 2 cups.
I use a roasted chicken base also instead of tomato paste/sauce I use diced tomatoes with onions, peppers and celery (Mexican style) and Sazon Goya for a extra kick of taste.
Thanks for your help explained very good. The Best Mexican rice every.
Hi Janie,
Your welcome
Thank you for stopping by!
I had a sense of nostalgia after taking the first few bites…it took me back to my Grandma’s kitchen as a young girl! This is heavenly! Thank you for sharing this recipe and for adding the troubleshooting info as well. If you only knew how many pots-of-Mexican-rice-gone-wrong this family has previously experienced…
Thank you Mama Mia,
So happy that you and your family loved this recipe!
I loved this Authentic Mexican Rice recipe. It’s SO good. I used a whole 12 oz can of tomato sauce and reduced the water a bit, because I love tomatoes! The Caldo really enhances the recipe as well Thank you!
Hi Nor,
I love that you were able to make it work for you!
Thank you for stopping by!
I’ve lived on the border my entire life. My Hispanic friend would make the rice this way, except she didn’t use any boullion, but she would brown the rice with a whole jalapeño. She’d then remove the pepper when it was time to add the water and tomato sauce. The only spices she used were salt. So to whomever doesn’t believe this recipe isn’t authentic, I can confirm it is a very authentic way to cook Mexican rice. Also, please remember there is a difference between Mexican and Spanish rice.
Hey Robin, thank you for taking the time to leave such a nice reply. I really appreciate the support!
I made this today to go with enchiladas I made with leftover pot roast. I did not have the tomato bullion and didn’t want to go to the store. I used 1 chicken bullion and 1 chipolte bullion. Turned out great! Thanks.
Great idea Gayle, love that you made it your own!
Thank you for stopping by!
Hi Kristin,
Thanks for your recipe of Tomato Rice (Mexican), You have put it in so much simple way that people like me are also tempted to cook. I really enjoyed cooking and of course eating.
Thanks once again
So glad you enjoyed it!
How many servings is this recipe? I have our granddaughters over tonight and want to make sure I have enough.
Hi Tammy, you should get about 4-6 servings, depending on your portion size.
My kids are mixed and they go to visit their grandmother and dad every summer. She lives in California and my son and daughter loves her Mexican Rice, and they were missing her so, I decided to try cooking them this dish to make them feel better. Pray that it’s great like hers. Thanks for posting the recipe.
We sure hope you and your family enjoyed it! I know there are lots of different variations out there but this is for sure our favorite.
What if all you have is stainless steel pots and pans with lids?
You can use the stainless, I just have had the experience that rice tends to stick.
Due the my illness my wife is unable to do normal things as often as she used too. So I had to learn how to cook. First time I ever made this rice, it was a hit at dinner. This is one recipe I will use for a long time.
This makes me very happy to hear – blessings to you and your wife.
Seriously wtf is an ounce? You are posting a recipe on the internet for the world, not just the little village you come for. Can’t stand lazy people who want to have a blog but can’t be bothered making it understandable. And why should put in the extra work? Lol so many other recipes out there.
If you don’t know what an ounce is, then you really shouldn’t be cooking.
LOL omg I love your reply! I was thinking the same thing! Trying this recipe tonight 🙂
Hi!
I’m from India, and I can’t really find Calde de Tomate here easily. Is there a substitute? Or a home made recipe?
I love Mexican rice! And really want to try making it! 🙂
You could use chicken bouillon instead.
I made this tonight and it was delicious. Thanks for an easy recipe to follow.
I am Mexican descent, never learned to fix
Mexican Rice. I am going to use your reciple
Today.
This recipe was easy to make. I followed the instructions to a Tee and rice came out a little to mushy and to tomato-y for my liking. This was my second time cooking this so I ended up throwing it out, started over again but cooking the rice like you would normally cook by boiling it, but I boild it in vegatable broth, then I gradually added the other ingredients to the rice. I didn’t use even half of the amount of tomato sauce. And the rice was fluffy and loose. I used all of the ingredients listed with the exception of the measurements. Thank you so much for sharing.
Do I use the same amount of water for jasmine rice as white rice?
Yes, I actually have been using Jasmine rice exclusively for the past few months and I love it!
Really good! Pretty strong tomato flavor, might want to use chicken bouillon instead of tomato, or use less tomato sauce. The texture of the rice was a bit saucy for my taste after it was fully cooked, so maybe less tomato sauce would be better. My favorite restaurant serves Mexican rice that is dry in texture, so the rice doesn’t clump, but still loaded with flavor. I have yet to figure out how they do it. The day I unlock the secret will be a happy one.
Easy, quick and delicious. I didn’t have tomato bouillon so I used chicken instead. Perfect!
Hi kristen – I plan to make this tomorrow night for a game night with friends. I plan to double the recipe – anything special I need to do when doubling?
I haven’t doubled the recipe before, but with rice it can be tricky. I know you left this comment a couple of days ago, I’m sorry I didn’t get back to you sooner. How did it turn out?
Hi Kristin,
Why does it look like it has tomato bits in it?
Could I use some diced tomatoes instead of the tomato sauce? Thanks
That’s just the tomato sauce reducing to more of a solid as it cooks.
This tasted good HOWEVER…. I tripled the recipe, and it came out VERY sticky ☹️ I was cooking for a family get together so I was very disappointed.
Tripling the recipe changes the dynamics of said recipe, and could be what caused it to be sticky.
I am so new to this but mines on the stove simmering. I have a few questions. I doubled the recipe but mine looks rather watery. I didn’t have tomato sauce so I read that I could make my own with tomato paste and water (1:1 ratio) has anyone done this? And has anyone substituted the calde de tomate for something else?
The tomato paste and water could create a different texture and consistency, as well as flavor. This is probably what caused it to be watery. How did it come out?
I got a rice cooker as a gift. How would the instructions differ if I use that to make the rice?
I honestly never make Mexican Rice in my rice cooker, but I’m sure it could be done. You’d want to saute the rice on the stove first though, it adds flavor (but could probably be skipped – I just wouldn’t recommend it).
How many servings is this recipe?
6 servings, depending on portion size.
will it be the same if i use microwave rice
No, you wouldn’t want to use microwave rice.
This looks and sounds DELICIOUS!! Going to try and make it to go with turkey tacos! Thank you
I love it
How many people does this serve?
Great recipe! I made it for my boyfriend and he was very impressed!
How many servings does this recipe make?
4-6 servings, depending on portion size. We usually get at least 5.
My mom’s tip is also fry the rice before adding water. I just don’t know why so. Thank you for super amazing tips!
Yes, that’s one of the steps. 🙂
I’m going to have to support one reviewer that posted it to be way too tomatowy. Either user tomato sauce or Calde de Tomate not both. By the way if you are using Calde de Tomate cubed bullion, then shave half of one cube to get the 2 teaspoons noted in the recipe.
Sooooo good! I’ve been looking for a good recipe & this is it!!
Help! I bought caldo de Tomate in cube form and recipe calls for 2 t. Do I dissolve cube and do 2 t of that? or crush the cube and use 2 t of that?
You need 2 t. of the dry caldo de tomate.
You might not need to crush and measure the cubes. The 2 t. of caldo de tomate powder makes 2 C of bouillon. Read the directions on your package to determine what quantity or portion of the cubes you need for 2 C of bouillon.
I really enjoy this recipe. Tweaks I like include adding about 2T finely diced onion (and/or jalapeno and/or red bell pepper) and cutting back a little on the tomato sauce.
I just made a double batch tonight, and I’m looking forward to having some of the leftovers for breakfast, topped with a couple eggs over easy.
Does it matter the kind of tomato sauce you use ? I have a tomato sauce that has basil oregano and garlic and then I have el Plato tomato sauce that is flavored with jalapeño
I just use regular tomato sauce but I’m sure the El Pato would give a nice extra kick!
Has anyone tried using a can of Enchilada sauce instead of tomato sauce? Thoughts?
It would be a different amount of liquid, so maybe you’d need to measure out just a cup. But I’m sure it would have a good flavor.
Thank you so much for sharing your family’s recipe – what a gift! This is EXACTLY what I was looking for, and I’m so excited to try it out.
What type of tomato sauce do you use? Is it tomato puree or a specific sauce that you should use?
No it’s regular tomato sauce, the 8 ounce can.
I followed to a tee and this was not good at all. Too tomatowy and way too salty
Hi! Was wondering if you know the calorie count? This rice is amazing!
Just wondering how many servings this makes. I LOVE Spanish rice and this sounds really good.
We are able to feed at least 6 people with this recipe.
Easy and very tasty. Goes great with a good mixed grain chilli I do which is also quick and simple. Attempting to be as veggie or even vegan as I can be!
This was delicious, and also very easy! I’ve made it twice in two weeks, once a day ahead and once the day of…perfect either way!
Hello! Does this rice have to be served fresh? I was hoping to keep it fridged overnight and serve it for lunch tomorrow. Also, I used brown rice instead of white and I was wondering why the portion of water seemed a lot more to the portion of one cup of rice. I needed to make a larger serving so I quadrupled it but it just seemed like too much water so I only used 32 oz for 4 cups
The water to rice ratio is correct – the rice absorbs the water and this is what you will find with any rice recipe. However I haven’t made this with brown rice, so I don’t know how that would turn out.
And yes, you could definitely make this a day ahead. Just reheat in the microwave or on the stove.
You can use the same amount of water for brown rice, a half a cup more won’t hurt any. I’ve never used chili powder before, we normally use cumino for the flavor along with the caldo de tomate, and chiles on the side or salsa.
Yes. I use cumin too!
Hi…32 ounces is the same as 4 cups. There are 8 ounces in a cup.
This is a great recipe and almost exactly how my Abuela from Zihuatanejo makes it! I am excited to try some of your other recipes Kristin! I love your responses how everyone has differences in their kitchen and the fact that you aren’t afraid to step outside the box. Keep it up! For the “women” who bashed; shame on you! What happened to uplifting others!
I accidentally used a stainless steel pan. What will happen?
How did it turn out? For me, a stainless pan tends to stick.
Or you could tell us what happened since you are the one who did it?
This was SO delicious! One of my favorite things I’ve made in a while. I used jasmine rice since that’s what i had on hand and it worked great.
Very authentic tasting too, thanks for the great recipe Kristin! Ps. It is not too garlicky at all!!
I have used jasmine rice as well and actually like it better than regular! So glad you enjoyed it.
Hi Kristen. I made this delicious rice yesterday, tripling the recipe, and added shredded carrots, peas, and chopped onion. Everyone loved it! Happy Cinco de Mayo 🙂 Thank you.
Hi Kristen I tripled this recipe yesterday and added peas, shredded carrots, and 1/2 chopped onion. Everyone loved it!
Happy Cinco de Mayo!
Loved this, with a few minor changes…used vegetable juice, as that is what I had on hand. Substituted cumin for the chili powder and added 1 chicken bouillon cube. Deelish!
I didn’t have the tomato bullion so I used beef broth in place of water, I sautéed the garlic and tablespoon of chopped onion in the rice right before I put the broth in. I make homemade dried chilies from my garden and I sprinkled some of that in for some heat along with the New Mexico chili powder and a small amount of salt. Yum!
Oh! I did use the 8oz tomato sauce, too! 🙂
Incorrect Mexican rice made by a causcasion women who doesn’t know what she’s talking about. And I love how the story of its discovery is 3 people removed cousins something was Mexican. Sure… Let’s just call it factually incorrect cultural appropriation and call it a day.
Yes. Go call it a day. Why are you even reading the recipe if you are the cultural expert on Mexican rice? It amazes me how people spend their time.
Hi Kristin..I.read.your mex.rice.and.I liked..but not all ingredients…
Thank you for sharing your recipe with us Kristin! I am helping with a fundraiser, and I chose a burrito bar. So I am looking for a unique Mexican rice recipe to use. I am going to try yours as it looks really good! Of course we do not have tomato bullion readily available in the “far” “far” regions of the North, so again… thank you for the tips you have provided. Those of us who have no authentic resources, yet love the flavors… are greatly appreciative for all the tips we can get.. : )
You can easily just use chicken broth in place of the water and tomato bouillon. We like the flavor it adds, but you can certainly swap it out.
How many servings does this make and what is the serving size?
Thanks
It’s going to make around 6-8 servings.
This looks great! I’m going to try it, with a little adjustment. I don’t have the tomato bullion, so I’m thinking chicken better than bullion, and a squeeze of tomato paste.
That’s a great substitution!
This Mexican rice recipe is amazing. This is the first time I have ever made Mexican rice and it turned out great.
This is a nice recipe.
Simple b but nice.
The thing people need to understand is that to a certain degree, the culture of Mexico is largely a peasant culture, so there’s no benefit to trying to get cute and add oddball things like white truffles or Saffron. To be authentic is to be simple.
Thank you. I have a big group coming over tomorrow and needed a recipe I can play with and get the job done. This is perfect.
This is fantastic! Thank you.
Kristin, Just a question before I make this tomorrow as a side dish for Carne Asada……The picture you posted looks like it has little pieces of tomato in it, although tomato sauce is smooth with no tomato pieces. Did you use crushed tomatoes or add some fresh chopped tomatoes to get those little pieces of tomato in your rice?
Nope, just tomato sauce. The sauce is move visible in some spots, so that if probably what you are noticing.
Perfect! My favorite and my family loves it! The only change I make is to double it. We would fight over it if not! Thanks for sharing.
Thanks. I’m fixing this as I text. A lovely lady from Mexico fixed a dish with much the same ingredients as this I think with peas included. I’m going by a long ago memory. So I’m anxious to taste. ?
You can definitely add some veggies!
This is the best recipe ever!!! I have made it 5 or 6 times and every time it’s amazing!! Thank you for sharing!
Kristin, I have been searching the internet for a recipe that might be similar to the restaurant rice a friend ate at lunch yesterday. It looked very pale orange and fluffy. She said it was quite dry and utterly delicious. All the photos and videos I saw today came up with very wet or sticky looking rice. Yours is the only one that looks dry and fluffy. That alone is reason enough for me to want to try it. I cook on an electric stove which retains heat long after the power is turned off. I usually boil rice and stir it for a minute or so. Put the lid on the pan and turn off the heat. Twenty minutes later I have perfect rice. For those people who are experiencing “crunchy” rice or mushy rice, I would say that the ratio of liquid to dry rice is not right. More liquid for the crunchy rice and less for the mushy rice should solve the problem. Sometimes it just takes a little experimenting. I wonder why some people found suggested tweaks so offensive to you. It’s one thing to say you don’t know Mexican and quite another to let you know some slight adjustments they found improved flavor or texture. For example, I love cumin in Mexican dishes, so would probably add a bit of that to your recipe. In any case, I intend to try this recipe and hope it turns out to be just what I was looking for. I’m ready to five star it right now because it looks perfect.
Hi Kristin,
This recipe sounds terrific. I’m hosting a Mexican fiesta baby shower this Saturday, March 3. If I make this rice the night before and refrigerate it, are there any changes to the recipe that I need to follow?
Thank you,
Linda
No, it will be fine just like it is. Just reheat and serve!
I have never seen oil used in a Mexican Rice recipe. I was taught how to make Mexican Rice by a Mexican Nanny that we had when I was very young. She said use lard (Crisco, etc.), NOT oil. I know everyone wants the oil because it is better for you. But, if you eat tamales, they have lard in the masa harina. And I’ll bet that the rice has lard, as well.
Sounds yummy! Does your authentic Mexican cook have a recipe for sopapillas????
I’ll ask her!
My daughter enjoys the taste of your rice. I have tried this recipe a few times now. Only problem is my husband always complains that the rice is not done. No matter how long I let it cook. The only rice he approves of is the boil in bag crap lol. Could I try it with that and brown it, then add ingredients? I hate that I can’t seem to get the rice right since my daughter loves the flavor.
You wouldn’t get the same flavor with the boil in a bag rice. But I hear you – my fiance won’t eat it either. He’ll only eat “sticky rice,” nothing with any flavor! LOL
I followed the directions but mine came out wet. Even with extra cooking time it just turned mushy. I’m sure it’s just getting the heat just right. I made it again in my rice cooker, toasting the rice in a pan and using all ingredients except the tomato sauce. Filled the cooker with water to the appropriate line for 1 cup of rice. It came out really good. Since I’m a rice cooker gal, I’ll keep doing it this way.
Thanks for this terrific recipe and the secret ingredient!
Have you ever tripled the recipe? I know some recipes don’t turn out correctly just by tripling the ingredients so I was just wondering if you have done it. Looking to serve 16 people. TIA!
I would test it out first. I’ve only ever doubled this recipe.
I’ve only doubled the recipe, too, but would advise cutting back on the oil (probably 2x the oil instead of 3x) and reduce the liquid a little bit — try a 1/2 C reduction for a triple batch and let the results tell you if you need more or less liquid the next time.
Whatever quantity of flavoring ingredients you like for a single batch should be tripled. You want the same great flavor of the single batch, so don’t cheat yourself on the triple batch.
Getting the texture of the rice the way you like it gets trickier as you increase the size of a batch. You don’t want the rice at the bottom to be crusty or mushy when the rest of the rice reaches fully cooked tenderness, and you don’t want all your moisture to disappear before the rice fully cooks.
Using low enough heat and a heavy-bottomed pan with a tight-fitting lid can help keep the moisture and temperature more evenly distributed. Because the pan traps most of the moisture, you might need to reduce the amount of liquid you use.
This recipe is basically the same as some others on the net. Most are concocted by non Mexicans and/or people who have never been to Mexico or know Mexican families. Granted some Mexican families do theirs differently but most do not use tomatoes or garlic. . . ever. This is very annoying and insulting and no matter how good someone thinks this is, this recipe is not authentic Mexican I don’t care who gave you this recipe or where you took it from. Ours is a Mexican family and no one makes their rice this way nor do traditional Mexican restaurants. I am thinking your other “Mexican” recipes are not authentic also, but I am not going to review them at this time.
Actually my extended family is Mexican and they are insulted by your insinuations. To each his own but just because it isn’t the way your family makes it, doesn’t make it wrong.
You know what is funny. My best friend is from Tijuana and they owned a restaurant and she said this recipe is almost exactly like the one that her grandmother passed down to her mother and the entire family uses this same recipe. Not sure why you would come on here and bash this nice lady that was nice enough to share her recipe with everyone. Some people don’t have anything better to do with their time. The thing that I really found interesting was the fact that even though you are Hispanic and or your family is…you were actually on this site so you must have been looking for a recipe for Spanish rice so……just saying. I don’t know what it is, but just about every forum on line always has some hater saying something negative. Its sad that our society has come to that. So with all of that being said…why can’t people be nice to each other?
Thank you Alison!
I’m Mexican and I approve of this recipe! The important part is that it’s delicious, rice is fluffy, and it DOES taste like Mexican rice. Now, even Mexicans do it differently than other Mexicans. I bet “Fortuna” didn’t even bother making it. She’s afraid she’s going to like it. LOL I love the fresh garlic in it!
Listen, not everybody’s recipes are the same. They are all tweaked to their own desire, and that’s why she can post it here as her own (not somebody else’s). ¡Comprende!
Sooooo don’t make it.
I haven’t tried it yet but it looks just like any traditional mexican rice I’ve ever had and I love how simple the recipe is!
Omgosh! This recipe was so good, my family loved it!
I just made this exactly according to the recipe and it is now sitting on the stove resting. It looks, smells and tastes wonderful.
Thank you so much for this fantastic recipe.
“Too garlicky” L O L…………didn’t know that could actually happen (questioning facial expression)
I was taught how to make “Mexican Rice’ about 50 years ago, by our cook, who was, of course,
a wonderful Mexican lady, “Esperanza”. She lived with our family for decades.
With a few minor adjustments, this is the SAME recipe she’d use. Again, with some tweaking.
I’ve always amazed people with my “Mexican Rice”. Most think it’s such a production that they won’t/can’t replicate it at home. If they only knew :)) Thanks for posting this, I need to get “Mexican Rice” into my menu rotation more often………..
In the past I have tried several recipes where you toast the rice before adding the ingredients, then you add everything and let it simmer. Mine always turns out crunchy, not nice a fluffy and tender. Does this recipe produce a soft, tender Mexican rice?
Hi Shannon–
I’ve made this many times and it’s always a soft rice. I’ve never had it come out crunchy. 🙂
Thanks Maureen for your feedback!
Do you think it’s possible to use brown rice??
Brown rice cooks very different than white, so I can’t say for sure what would be best.
When is the best time to put the frozen peas n carrots? Thank you.
I would heat them in the microwave and add them just before serving. Or, you could add them when you add the water but run the risk of over cooking them.
YUMM! Ya know, you can brown your rice in a frying pan, then put the rice along with all the rest of the ingredients into your rice cooker to finish the cooking. I love simple.
To all the people commenting on this lady’s recipe in a negative way. Saying what you would do or not do. Why don’t you post your own recipe? She’s posting it the way she and her family like it. If you don’t think this is the recipe for you, then on to the next one. Me personally I found it to be very delicious. So just stop trying to steal her light and get your own. I’m sure if you were such a great cook you wouldn’t be on here looking for recipes anyway. Just do what you know how to do and let the people who trying to learn decide for themselves.
Thank you!
Made this for dinner tonight and it turned out great! Will be making this again!
I made this recipe last night and it was absolutely delicious!!! I followed the directions to a “T,” but it didn’t come out fluffy, it was kind of mushy (but it still tasted fantastic). Any idea what I did wrong??
Since stoves can vary from kitchen to kitchen, it’s impossible for me to say what went wrong. However, I would say that most likely it had something to do with burner temperature. I hope you will try this recipe again! Try using a glass lid so you can check it without lifting the lid. If it looks wet still, add a little more cooking time. You could also just let it sit for a while after turning off the burner. OR,continue to cook over low heat, stirring often, until the remaining liquid evaporates. This has happened to me from time to time, and one of these methods almost always saves the day! 🙂
Thanks for the recipe! I plan on making it this weekend for a party, but will be veganizing it with Goyza with cilantro & tomato bouillon & veggie stock ❤️
Could this be made in a rice cooker?
I haven’t tried it. It does call for browning of the rice so I’m not sure. If you try it, let me know how it comes out!
I was wondering that, too. I am going to have to give it a try, my rice cooker has a saute function so it should work.
I haven’t tried it that way, but let me know how it works!
Really, caldo de tomate? I use pureed tomatoes and onion. After browning my rice I add the puree and cook that with the rice then I add chicken broth and then salt, pepper to taste and just a touch of garlic powder for extra flavor. Simmer on low, stirring occasionally to distribute ingredients evenly, until liquid is absorbed, about 15 min.
The fresh tomato 9(home grown if available), onion and chicken broth give the rice so much more flavor than water and the caldo de tomate.
So did you just come on here to bash someone else’s recipe?
Thanks for your comment Aurora. When it comes to cooking, to each his own. This just happens to be MY recipe, and my family likes it.
Oh, and GARLIC POWDER?? We use REAL garlic.
I love Your comment back to her!!! it was great?????? That person is rude and negative You know you like your recipe and I think the recipes is great! Hey the bullion has everything in it that she did she just had to do more work then you love it
I feel really sorry for you, Aurora. What do you gain from bashing someone else’s recipe online??? How ridiculous!
Really what a BITCH YOU ARE
Can I make this ahead, say the night before? If so, any recommendations for re-heating the next day?
Yes you can make it a day ahead. Just reheat in the microwave, covered with a paper towel, and add maybe a tablespoon or so of water. That should help to keep it from drying out.
Just made this and it is excellent! Thank you so much. I love making Mexican dishes but could never find a rice recipe that tasted like the real thing, until this one. I made it exactly as listed and wouldn’t change a thing. Thank you so much.
Glad you enjoyed it!!
The first step says “Heat oil in a 5 quart saute pan over medium-high heat. Add rice.” Do you add RAW UNCOOKED RICE GRAINS or do I need to boil the white rice first, then proceed to the first step?
In the ingredients list you’ll see where it says “dry long-grain rice.” You put that right into the hot oil. You will be cooking it when you add the sauce and water.
Made it tonight! Yum!
Pretty much exactly how my sister’s Mexican mother-in-law makes it, but with onion instead of garlic. I miss that rice, but can’t get the tomato bouillon in New Zealand. Now and again I have someone send it to me…. 🙂
I know you can order it from Amazon…but I would miss it too!!!
You don’t have to use tomato bouillon. I am hispanic and tried making the rice several ways. For a little extra flavor you can use enchilada sauce mild or hot. Or you can use tomato sauce and with all your spices.
Should I rinse the rice first?
Oh! That was silly! Nevermind!
Nope!
You can rinse. My hispanic grandmother always did.
Quick question – the rice, is it minute rice or no? I always bum up a recipe with this.
No, just regular long-grain white rice.
This turned out great! Couldn’t find the tomato bouilon in Ontario so just used chicken bouillon and all worked out!
How many servings does this make? Sorry if I missed it in the recipe/info section.
It’a approximately 4-6 servings.
Does the tomato bullion have msg in it? If so can I substitute? This sounds so good.
It does…but I really don’t use it that often, and it’s one of the only things I use that does.
I add half a medium onion diced, I add onion right after rice starts to brown , so it cooks with rice and 1 teaspoon of cumin. Everything else is the same. Try it this way too , just adds alittle more flavor.
This actually sounds good! I would brown my rice in bacon grease though! makes it more flavorful but does not taste like bacon. Really good!
I’m so sorry to have to leave this comment but we hated this. I followed the recipe exactly but it was so garlicky that we couldn’t eat it and it stunk up our house for days. Is it suppose to be this garlicky? Or maybe are the amounts wrong on the recipe?
I’m sorry you didn’t enjoy this recipe. The garlic called is correct, in fact I often use more than two teaspoons. Are you sure you didn’t accidentally use tablespoons?
Can you tell me how many this recipe serves?
It will serve 5-6 as a side dish.
Thanks! Really like it!! Going to make it for a wedding this weekend!
I don’t think two teaspoons of garlic is enough! I always add more. I agree, I think you may have used a tablespoon. A teaspoon is so tiny.
Honestly, after making rice for several years. Use as much spices as you want for your own taste. My Hispanic grandmother didn’t even measure her spices.
Be careful. There’s a difference between the minced garlic that comes in a jar and fresh minced garlic. The jarred garlic has been sitting in vinegar and water so it is much more concentrated. A 1/2 tsp of jarred garlic is as potent as 2 tsp of fresh. Also, the flavor and aroma is very different. This may explain your unpleasant experience.
I have a ton of Mexican Rice recipes, but this is the first one I tried because I had the Caldo de Tomato in the cupboard. I am sad I waited so long! This was incredible and so easy!!! Definitely a keeper, and I can get rid of those other recipes!! 🙂