How to Make Authentic Mexican Rice

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.

Authentic Mexican Rice on a platter

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 and with our favorite meals, like Ground Beef EnchiladasChicken Tacos and Carne Asada.

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.

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 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.
  • Water – Substitute chicken broth if you prefer, especially if you omit the caldo de tomate.

What is the Difference Between Mexican Rice and Spanish Rice?

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, 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!

What Spices to Add to Rice

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.

Long grain white rice toasting in a pan, a wooden spoon for mexican rice
tomato sauce in a skillet with a wooden spoon

How to Make Mexican Rice

  1. The first step is to brown the rice by cooking it 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.
  2. 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 all of the water is absorbed and you can no longer see it bubbling to the top.
  3. 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 vegetables, like peas and carrots, or even chicken, like in my One Pot Mexican Chicken & Rice.

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 homemade Mexican 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.
  • 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. Reheat in the microwave or on the stovetop.
  • Add a chopped up Roma tomato for more color and freshness.
Authentic restaurant style Mexican Rice, being fluffed in the pan with a spoon

Frequently Asked Questions

What can I use as a substitute for the Caldo de Tomate?

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.

My rice didn’t cook all the way through in the 20 minutes. What happened?

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.

Is this really authentic?

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.

What kind of rice is best for Mexican Rice?

This recipe calls for 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 fine. Brown rice can be used, but will require an additional ⅓ cup of water and about 10-20 minutes more cook time.

Authentic Mexican Rice recipe on a platter with a wooden spoon, a sprig of parsley

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 and if you want some delicious authentic and Mexican 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. Don’t forget the Margaritas! Want Mexican food for breakfast? Try this amazing Chilaquiles recipe!

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A close up of Mexican Rice.

Authentic Mexican Rice

The best Mexican rice that is fluffy and rich in flavor!
Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
Course Side Dish
Cuisine Mexican
Servings 6 servings
Calories 160kcal

Ingredients
  

  • 2 tablespoons vegetable or canola oil
  • 1 cup dry long-grain white rice
  • (4-8) ounces canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce
  • 2 cups warm water
  • 1 teaspoon chili powder
  • 2 teaspoons Caldo de Tomate tomato bouillon
  • 1 teaspoon minced garlic about 2 cloves

Instructions
 

  • Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
  • Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, Caldo de Tomate and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
  • Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.

Notes

Several people felt that the rice was a little too saucy for them. We have always used a full can (8-ounces) of tomato sauce but I have recently tested this recipe with just just half of a can (4-ounces). It still tastes amazing, just not as saucy (but still moist and fluffy). You can freeze the remainder of the sauce and use it the next time you make Mexican rice.

Nutrition

Calories: 160kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 4gCholesterol: 1mgSodium: 283mgPotassium: 105mgFiber: 1gSugar: 1gVitamin A: 181IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword Mexican Rice
Authentic Mexican Rice - as close to restaurant taste as you can get!

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. 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!

  2. 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!

  3. 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

  4. 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.

  5. 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

  6. 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!!

  7. 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.

  8. 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.

  9. 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!

    1. 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.

  10. 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.

    1. 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.

  11. 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.

  12. 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!

  13. 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.

  14. 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.

    1. 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.

  15. 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!

  16. 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.

  17. 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!!

  18. 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!

    1. 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.

  19. 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.

    1. 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.

  20. 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.

  21. 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!

  22. Hi! Absolutely love the recipe and use it all the time! I was curious as to what a serving size is considered? Thank you!

    1. 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.

  23. 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!

    1. Yes but it will take longer to cook and the flavor will be different than what you’d get at a restaurant.

  24. 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.

    1. 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.

  25. Can you use diced tomatoes instead of the bullion. I have never seen tomato bullion in any store here?? Trying this today.

    1. 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.

  26. Hi! This recipe looks so simple and delicious. What do you recommend as a vegetarian substitute to the Caldo de Tomate? Thanks!

    1. 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.

  27. 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!

    1. 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!

  28. 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?

    1. 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.

  29. 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.

    1. 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.

  30. 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.

    1. 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.

    1. 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.

  31. 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.

  32. 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!

  33. 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.

  34. 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.

    1. 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).

  35. 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.

  36. 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!!

  37. 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.

    1. 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.

    2. 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.

      1. 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!…

    3. 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.

      1. That may work for some recipes, but this recipe the rice would stick to the bottom. I strongly recommend to cook as directed.

      2. 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.

  38. I’ve made this many times and enjoyed it most with the full 8oz of tomato sauce. Thank you for the recipe!

  39. 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!

  40. 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.

  41. 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!

  42. 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

    1. 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.

  43. Absolutely delish!! Used chicken bullion in place of the tomato bullion and chicken both instead of water

  44. I compared this 5 star recipe with another 5 star recipe. This one is the very clear winner! Thank you for sharing it!

  45. 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.

    1. 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.

    2. 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.

  46. 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!

  47. 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.

  48. 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!

  49. 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.

    1. 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.

    2. 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.

  50. 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!

  51. I used Goya tomato sauce. Not sure if that made a difference, but I’ll always use Goya tomato sauce now.

  52. 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???

    1. 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.

  53. 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!!!

  54. 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

    1. 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.

  55. 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.

  56. 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!

  57. 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!!!!

  58. 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.

  59. 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.

  60. 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!

  61. 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.

      1. 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?

        1. 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.

  62. 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?

    1. 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!

  63. 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!

  64. 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!

  65. 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.

    1. 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!

    1. 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.

  66. 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.

  67. 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.

  68. Second making in 2 weeks.

    It’s very good.

    I used tomato bisque and added cilantro with a Chipotle Chile powder.

  69. Omfg thank you for not having a million paragraphs before getting to the recipe. You’re a saint. Also turned out great!

      1. We sometimes add peas and carrots, but my family really prefers it without. It’s good either way though!

  70. 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 ?

  71. 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.

  72. 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.

  73. 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!

  74. 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!

  75. 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?

  76. 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!

  77. 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!

  78. 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.

    1. 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.

  79. 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.

  80. 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.

    1. 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!

  81. 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?

    1. If you’re feeding that many people, you might want to consider borrowing. bunch of crockpots. The warm setting would work fine.

  82. 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!

  83. 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

    1. 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.

  84. 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.

  85. 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!!!

    1. 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.

  86. 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!!

  87. 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 !

  88. 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.

  89. 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.

  90. 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!

    1. You are so welcome Rachael all the way from Pennsylvania! Thank you so much for the awesome feedback.

  91. 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!

  92. 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)

  93. 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?

    1. 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″).

    1. I haven’t made it in a rice cooker because its so easy on the stovetop. But yes, you can.

  94. 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.

  95. 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.

  96. 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!

  97. not quite authentic but pretty good. you left out the onion and chicken broth instead of water. the garlic and onion should sauteed together .

    1. 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.

  98. This is the best recipe, I. Very particular about Mexican Rice, this is the best and very easy. Thank you

  99. 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!)

  100. 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?

  101. 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!!

    1. 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!

    1. If you double the recipe you would need a larger pan. But yes, you’d need to double the water.

      1. 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.

    2. 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

  102. 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.

  103. 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.

  104. Can I use the whole can of tomato sauce and leave out the boullion and reduce the water/chicken stock?

    1. 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.

  105. 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!

  106. 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.

  107. 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!

  108. 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.

    1. 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.

  109. 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 ?

  110. 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.

  111. 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.

  112. 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?

    1. 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).

  113. 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.

  114. 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?

    1. 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.

  115. 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!

  116. 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!

  117. 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.

  118. 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

    1. 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!!!

  119. 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.

  120. 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

  121. 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

  122. 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.

  123. 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!!! ?

  124. 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!

  125. 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!!

    1. 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.

  126. 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.

  127. What type of rice are you using? Basmati? I used Uncle Ben’s long-grain and it’s slightly “fatter” than on your picture.

  128. 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?

    1. 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.

  129. 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..

  130. 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!

  131. 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.

  132. 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

  133. 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!

  134. You made a comment about if someone wanted it “less saucy”…is the recipe as writtten more of a dry rice or wet?

  135. 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.

      1. 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

  136. 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.

  137. *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.

    1. 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.

  138. 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!

        1. 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.

  139. 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

    1. 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).

  140. Hello – looks delish! Was curious how many this serves or how much rice do you have once youve made it? Thank you!

    1. In the printable recipe you’ll find all of the appropriate measurements. The amount is 1 cup of rice.

  141. 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.

  142. 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!

  143. Really the BEST MEXICAN RICE EVER!
    Reminded me of eating with my in-laws in Mexico. ??
    ♥️LOVE THIS RECEIPE! ♥️