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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.

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, Mexican Black Beans and with our favorite meals, like Ground Beef EnchiladasChicken Tacos, Instant Pot Chicken Fajitas and Carne Asada.

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The Best Easy Mexican Rice Recipe

By far, this is one of my favorite and most requested recipes to cook. We make it for any Mexican dish from taquitos, to tacos to burritos. It’s truly an authentic Mexican Rice recipe. You want to know why? Because it comes from an authentic Mexican kitchen that just so happens to belong to my cousin’s mother-in-law!

My cousin shared this recipe with me years ago and I’ve been making it almost weekly ever since. This authentic family recipe was passed down from her mother-in-law who had learned the recipe from her mother and grandmother. The ingredients are pretty simple – white rice, tomato sauce, garlic, chili powder, and Caldo de Tomate.

For me, this recipe is the closest to what you typically find in Mexican restaurants. While it might not feel “authentic” to some, it certainly is to us!

Ingredients

  • Oil – I have used vegetable, canola, corn or olive oil. Other oils that you prefer can be used as long as they have a high smoke point.
  • Long grain white rice – I have used Jasmine rice without issues, but don’t recommend a short grain because it can be too starchy. Brown rice works – see the FAQs section for tips.
  • Tomato sauce – Depending on how saucy you like your rice, use anywhere from 4-8 ounces.
  • Caldo de Tomate – This is a tomato bouillon that can be found in the Mexican aisle or with the dry soup mixes. If you can’t find it or don’t want to purchase it, you can omit or use chicken bouillon instead.
  • Water – Substitute low-sodium chicken broth if you prefer, especially if you omit the caldo de tomate.

How to Make Mexican Rice

See the recipe card below for full, detailed instructions

Long grain white rice toasting in a pan, a wooden spoon for mexican rice

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.

tomato sauce in a skillet with a wooden spoon

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.

Authentic restaurant style Mexican Rice, being fluffed in the pan with a spoon

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

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, 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!

What Spices should be added 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.

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.

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.

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 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.

Can you double this recipe?

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.
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! 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!

Recipe
A close up of Mexican Rice.

Authentic Mexican Rice Recipe

4.67 from 886 votes
The best Mexican rice that is fluffy and rich in flavor!
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6 servings

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
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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. 

Nutrition

Calories: 160kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 4gCholesterol: 1mgSodium: 283mgPotassium: 105mgFiber: 1gSugar: 1gVitamin A: 181IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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. Billie Albertson says:

    I must have made this recipe 30 times. I love it and ty. I really appreciate you taking the time to post it.

    1. Kristin Maxwell says:

      So glad that you enjoy the recipe. Thank you for taking the time to leave such a lovely comment!

  2. Tracey L says:

    I’ve made this recipe dozens of times (only alteration is I use rotel since that’s that I usually have on hand). It’s ALWAYS a crowd pleaser. Thank you so much for sharing. ❤️

    1. Kristin says:

      You are so welcome Tracey! Thank you for stopping by to share.

  3. Laura says:

    I’ve made this recipe several times, and we love it! I do add a half cup of diced onion, which I saute for a couple of minutes with the rice before adding the rest of the ingredients. I’m also a saucy kind of girl, so I use the whole can of tomato sauce! Thank you for a delicious recipe!

    1. Kristin says:

      You are so welcome Laura! Thanks for stopping by to share.

  4. Alyssa says:

    Honestly this is a staple of my everyday life. I make this rice at least 3 to 4 times a month. I only tweak it a little bit for my own taste buds. We use chicken bullion instead and no chili powder. Thank you so much for this recipe, my partners mother loves it so much when I make it for her. ❤️

    1. Kristin says:

      That’s awesome Alyssa! Thanks for stopping by.

  5. Barbara says:

    This is pretty good recipe however I added diced onions, more spices, and cut the water by a half a cup.

    1. Kristin says:

      Awesome feedback Barbara! Thanks for stopping by.

  6. Chris says:

    Added 1/2 tsp salt
    I never saw tomato bullion so used tomato paste

  7. Barbara Chavez says:

    Thank you for refreshing my memory on making this rice.. and I am a mexican lol! It turned out great and my husband loved it as well

    1. Kristin says:

      You are so welcome Barbara! Thanks for stopping by.

  8. Kelsey says:

    This was perfect! I doubled the recipe, measured absolutely nothing & it was a hit. I added in a jalapeño & some orange bell pepper for color. Cooked the jasmine rice in chicken stock. Thank you, this is one for the books! 😊

    1. Kristin says:

      You are so welcome Kelsey! Love the feedback, thanks for stopping by.

  9. HeatherJWstrnArk says:

    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!!♥️♥️♥️

    1. Kristin says:

      Thank you Heather! Awesome feedback, thanks for stopping by.

    2. Kendall K says:

      Is there anything I can substitute Caldo de Tomate tomato bouillon with. They don’t sell it in groceries stores near me!?

      1. Kristin Maxwell says:

        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).

  10. Lori Schrank says:

    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.

    1. Kristin says:

      Awesome feedback Lori! Thank you so much for stopping by.

  11. Lisa says:

    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!

  12. Jo says:

    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!

    1. Kristin says:

      You are so welcome Jo! Thanks for stopping by.

  13. Billie Albertson says:

    Probably tenth time using this recipe. Ty

    1. Kristin says:

      You are so welcome Billie! Thanks for stopping by.

  14. Bronwyn says:

    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.

    1. Kristin Maxwell says:

      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.

  15. Susan Griffin says:

    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.

    1. Kristin says:

      You are so welcome Susan! Thank you for your feedback.

  16. DC Pear says:

    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.

    1. Kristin Maxwell says:

      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?

  17. Cindy Price says:

    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 ❤️❤️🌲🌲

    1. Kristin says:

      You are so welcome Cindy! Awesome feedback, thanks for stopping by.

  18. Isabel Magana says:

    Do you have any tips for how much water to use with soaked basmati rice?

    1. Kristin Maxwell says:

      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.

  19. Billie Albertson says:

    I have been using this recipe for last couple years. Love it. Ty

    1. Kristin says:

      That’s awesome Billie! You are so welcome, thanks for stopping by.

  20. Shaz Witz says:

    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!

    1. Kristin says:

      Nice! Thanks for stopping by Shaz.

  21. Tiffany Tello says:

    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!

  22. Are says:

    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?

  23. Amanda says:

    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.

    1. Kristin says:

      Nice! Thanks for stopping by Amanda.

  24. Wendy M says:

    Best ever Mexican rice recipe. Seriously the best and most basic recipe that brings restaurant quality Mexican rice!

    1. Kristin says:

      Thank you Wendy!

  25. Tina in S. Dakota says:

    So glad I found this recipe and tried it. Perfect, not sticky, and great flavor. This one is a keeper.
    Thanks for sharing!

    1. Kristin says:

      You are so welcome Tina! Thanks for stopping by.

  26. Janine in the OC says:

    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.

    1. Kristin says:

      That’s awesome Janine! Thank you for dropping by.

  27. Nancy says:

    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!

    1. Kristin says:

      You are so welcome Nancy! Fantastic feedback, thanks for stopping by.

  28. Jackson Regalizio says:

    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?

    1. Kristin Maxwell says:

      yes it is roughly half a cup.

  29. eric greeson says:

    Hello can use Beef bullion insted or is chic a must ?? Thanks

    1. Kristin Maxwell says:

      Sure, you can use beef. Chicken bouillon tends to be the more widely accepted option.

  30. Que says:

    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.

    1. Kristin says:

      You are so welcome Que! Thanks for stopping by.

  31. Angie Gullett says:

    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

    1. Kristin says:

      You are so welcome Angie! Love the feedback, thanks for stopping by.

  32. Sue E says:

    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 👍👍👍👍👍

    1. Kristin says:

      Thank you Sue!

  33. Tina says:

    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

    1. Kristin Maxwell says:

      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!

  34. Michelle says:

    5 stars!!!!! just like she suggested use 4 oz of tomato

    1. Kristin says:

      Thank you Michelle!

  35. Ramona says:

    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!

    1. Adrienne - Yellow Bliss Road says:

      Thank you Ramona! We are so glad you enjoyed it!

  36. Carolyn says:

    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! 🙂

  37. Dave in SoCal says:

    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.

    1. Kristin says:

      You are so welcome Dave! Fantastic feedback, thank you for the kind words.

  38. Tonya says:

    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!

    1. Kristin Maxwell says:

      Glad you liked it! Some are not a fan of the saucy rice so I added that note. Hope you do try it again!

  39. Rochele Gordon says:

    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?

    1. Kristin Maxwell says:

      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.

  40. Ginger Sanchez says:

    Can I use chicken broth instead of water

    1. Kristin Maxwell says:

      Hi Ginger! Yes, you can use chicken broth. I would omit the tomato bouillon though, as it would probably make the rice too salty.

  41. Alyssa says:

    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!

    1. Kristin says:

      You are so welcome Alyssa! Fantastic feedback, thanks for stopping by.

  42. Catherine L Mejia says:

    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

  43. Beth says:

    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.

    1. Kristin says:

      You are so welcome Beth! Thank you so much for subscribing, love the feedback.

  44. JANGEAMBE DICKSON says:

    Good

  45. Tom W says:

    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!

    1. Kristin Maxwell says:

      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.

  46. Ashley says:

    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???

    1. Kristin Maxwell says:

      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.

  47. Lottie says:

    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.

    1. Kristin Maxwell says:

      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.

  48. Leah Marty says:

    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.

  49. Allie Wilson says:

    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.

  50. Sara says:

    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!

  51. Paige says:

    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!

    1. Kristin Maxwell says:

      This is what I love to hear! So glad you are enjoying this recipe!!

  52. SanMc says:

    Made this Mexican rice for a group on cinco de mayo. Everyone loved it. It’s definitely a keeper. Followed the recipe as written.

    1. Kristin says:

      That’s awesome SanMc! Thanks for stopping by.

  53. Tony says:

    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.

    1. Kristin Maxwell says:

      I’ve never rinsed my rice and it’s never been gummy because you toast it.

    2. Paige says:

      Never rinsed mine as well, I use jasmine rice & it never gets gummy once you brown it before adding the water.

  54. Lara says:

    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.

    1. Kristin says:

      Nice! Thanks for stopping by Lara.

  55. Bruce McCain says:

    Such an easy and time saving recipe!! I have made this several times without any problems, my family loves it.

    1. Kristin says:

      Nice! Thanks for stopping by Bruce.

  56. Sue says:

    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.

    1. Kristin says:

      You are so welcome Sue! Thanks for stopping by.

      1. Christina says:

        How many servings does this recipe make?
        I have enjoyed this recipe in the past using my Instant Pot.
        Thank you,
        Christina

        1. Kristin Maxwell says:

          It makes roughly 4 cups of rice.

  57. Lisa Davis says:

    Is this recipe OK for making the night before? I mean, does it reheat well?

    1. Kristin Maxwell says:

      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.

      1. christine matter says:

        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……..

        1. Kristin Maxwell says:

          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.

  58. Briana says:

    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 🙁

    1. Kristin Maxwell says:

      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.

  59. Amanda woody says:

    Just made it. Used the 8oz can and had no problems with it being saucy. Was delicious

    1. Kristin says:

      Awesome feedback Amanda! Thanks for stopping by.

  60. Michelle Spevak says:

    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

    1. Kristin says:

      You are so welcome Michelle! Love the feedback, thanks for stopping by.

  61. Lexi says:

    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!!

    1. Kristin says:

      That’s awesome Lexi! Love your feedback! Thank you so much for stopping by to share.

  62. Nikki says:

    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!!!

    1. Kristin says:

      Nice! Awesome feedback Nikki! Thanks for stopping by to share.

  63. zo says:

    This recipe is amazing! Added some cumin and chipotle pepper to it as well. Love this and will keep making this rice!

    1. Kristin says:

      Thank you zo! Love the feedback, thanks for stopping by.

  64. Ritu says:

    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!

    1. Kristin Maxwell says:

      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.

  65. Lucy says:

    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!

    1. Kristin says:

      You are so welcome Lucy! Thanks for stopping by.

  66. Melonie Makie says:

    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!

    1. Kristin says:

      Love your feedback Melonie! Thanks for stopping by to share.

  67. J says:

    This rice is amazing!

    1. Kristin says:

      Thank you J!

  68. Marley says:

    This rice is amazing! The whole family loves it!

    1. Kristin says:

      Nice! Thanks for stopping by Marley.

    2. Holly says:

      Mine is too salty any suggestions on how to un salt the rice?

  69. Diana Betancur says:

    Love how your rice looks, how much water do you put in pan when rice is cooking?

    1. Kristin Maxwell says:

      Hi Diana, All the information you need can be found in the recipe card.

  70. Ramon Medina says:

    I made this but I took out 8oz of water an it came out perfect

  71. Ally says:

    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!

    1. Kristin says:

      Awesome feedback Ally! Thanks for stopping by.

  72. Jenna says:

    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!!

    1. Kristin says:

      You are so welcome Jenna! Thank you for the awesome feedback.

  73. Ginette says:

    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!

    1. Kristin says:

      You are so welcome Ginette! Thanks for stopping by.

  74. John says:

    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.

    1. Kristin says:

      You are so welcome John! Love the feedback, thanks for stopping by.

  75. Ben says:

    Absolutely perfect Mexican rice!!!!

    1. Kristin says:

      Thank you Ben!

  76. David says:

    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.

    1. Kristin Maxwell says:

      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.

  77. Chloe H says:

    This was good!
    Can I use chicken bouillon next time? Just curious

    1. Kristin Maxwell says:

      Glad you enjoyed it! Yes, you can use chicken bouillon. It will just have a little different flavor, but still delicious.

  78. Dallas says:

    Thank yoh for this recipe. Have you a shredded beef recipe to go with this rice. Cheers 👍

  79. Genevieve Galvan says:

    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.

    1. Kristin says:

      Awesome feedback Genevieve! Thank you so much for stopping by.

  80. Rebecca says:

    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!

    1. Kristin says:

      You are so welcome Rebecca! Thanks for stopping by to share.

  81. Lynne says:

    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!

    1. Kristin says:

      Awesome feedback Lynne! Thanks for stopping by.

  82. skwerlygirly says:

    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.

    1. Kristin says:

      Awesome feedback skwerlygirly! Thanks for stopping by.

  83. Jackie says:

    Perfect! Thanks for a great recipe.

    1. Kristin says:

      You are so welcome Jackie! Thanks for stopping by.

  84. Laura Hopkins says:

    Wonderful recipe. I substituted chicken broth in replace of water and then added shreadded chicken and made it a meal. Both ways were delicious.

    1. Kristin says:

      Thank you for your feedback Laura!

  85. Steven whitman says:

    I made this rice tonight alongside a grilled sirloin steak and i was in heaven

    1. Kristin says:

      Nice! Thanks for stopping by Steven.

  86. Ashley says:

    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?

    1. Kristin Maxwell says:

      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.

  87. Julie says:

    I’ve made this twice. Delicious!

    Has anyone tried using brown rice instead of white rice? How did you adjust the recipe? Thanks!

    1. Kristin Maxwell says:

      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.”

  88. Corene Brooks says:

    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.

    1. Kristin says:

      Nice! Love your feedback Corene! Thanks for stopping by.

  89. Michelle says:

    This came out so good. I doubled the recipe and used 8 oz of tomato sauce as suggested. Thank you!

    1. Kristin says:

      You are so welcome Michelle! Thanks for stopping by.

  90. Kaye says:

    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?

    1. Kristin Maxwell says:

      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.

  91. Susan A says:

    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!

  92. Rula says:

    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.

    1. Amy says:

      Was just about to try cutting the water in half also as I only use 2 C of water for 1 C rice. Thanks!

  93. Ember says:

    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!

    1. Kristin says:

      Thank you Ember! Love the feedback, thanks for stopping by.

  94. Stephanie E says:

    It was an easy recipe. I added fajita seasoning, onion and bell peppers. It came out great.

    1. Kristin says:

      Love the feedback Stephanie! Thanks for stopping by to share.

  95. Brandi Stodola says:

    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!!

    1. Kristin says:

      You are so welcome Brandi! Thanks for stopping by.

  96. Steve R. says:

    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!

    1. Kristin Maxwell says:

      Love your feedback, Steve! So glad I was able to be just a tiny part of your holiday meal.

  97. Holly says:

    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!

    1. Kristin says:

      You are so welcome Holly! Thank you for the awesome feedback.

  98. Flo says:

    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!

    1. Kristin says:

      You are so welcome Flo! Thanks for stopping by.

  99. Lisa says:

    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!

    1. Kristin says:

      You are so welcome Lisa! So glad everyone loved it, thanks for sharing.

  100. Peter says:

    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.

    1. Kristin Maxwell says:

      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.

  101. Stephanie says:

    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.

    1. Kristin says:

      You are so welcome Stephanie! Thank you so much for sharing your feedback.

  102. Meridith says:

    This rice was good but I added salt, pepper, garlic powder and onion powder. 8oz of tomato sauce was perfect.

  103. Guest says:

    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.

    1. Kristin Maxwell says:

      That’s certainly one way to do it!

  104. Fletcher says:

    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.

    1. Kristin Maxwell says:

      It definitely doesn’t need less water. There is a universal ratio for cooking rice and this is it.

  105. Katie W. says:

    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!

    1. Kristin says:

      You are so welcome Katie! Love the feedback, thanks for stopping by.

  106. Rico says:

    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.

    1. Spicey Ky says:

      210 minutes???

      1. Kristin Maxwell says:

        I agree, doesn’t make a whole lot of sense.

  107. Ted says:

    No quantities. Not much help.

    1. Kristin Maxwell says:

      Actually, if you scroll down to the recipe card you’ll see all the information you need.

      1. Shi says:

        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!!!

  108. Magen says:

    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

    1. Kristin Maxwell says:

      Hi Magen, So glad you enjoyed it and weren’t afraid to make it your own. Thanks for your comment!

  109. Veronica says:

    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 🙂

  110. Talie says:

    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!

    1. Kristin says:

      Hi Talie, thank you so much for the awesome feedback.

    2. Spicey Ky says:

      It’s next to the chicken bouillon on the soup isle. Looks just like bullion but has a tomato on the pack.

    3. Cynthia D McGee says:

      I found the Caldo de Tomate at Walmart, and I live in Missouri. They also have it on Amazon.

  111. Sparki says:

    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.

    1. Kristin says:

      Awesome comment Sparki! Thank you so much for sharing.

  112. Leann Cardenas says:

    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!!

    1. Kristin says:

      You are so welcome Leann! Fantastic feedback, thanks for stopping by.

  113. Lisa says:

    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!

    1. Kristin says:

      That’s awesome Lisa! Love the comment, thanks for stopping by to share.

  114. Madelyn milner says:

    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!

    1. Kristin says:

      Awesome feedback Madelyn! Thank you so much for stopping by.

  115. Missy Huckaby says:

    This was so easy! We all loved it even my seven and eight year old grandbabies!

    1. Kristin says:

      Nice! Thanks for stopping by Missy!

  116. Jenni says:

    I am wanting to make this recipe and freeze for a wedding. Any tips on making it taste and look fresh after freezing?

    1. Kristin Maxwell says:

      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.

    2. CWD3 says:

      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.

      1. Kristin Maxwell says:

        Great tip!

  117. Jenna says:

    I want to try this but live overseas in Europe and cannot find the tomato bouillon. Recommend an alternative?

    1. Kristin Maxwell says:

      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.

  118. Kadena Dunn says:

    We absolutely love this recipe. I am so glad I found this and other recipes. Thanks a lot for all of the recipes!

    1. Kristin says:

      You are so welcome Kadena! Thanks for stopping by.

  119. Ann says:

    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.

    1. Kristin says:

      Thank you Ann for the awesome feedback.

  120. Randy Black says:

    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!

    1. Kristin says:

      You are so welcome Randy! Thanks for stopping by.

  121. Michelle C says:

    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!!!

    1. Kristin says:

      You are so welcome Michelle! Thank you for the awesome feedback.

  122. ERIC says:

    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!

    1. Kristin says:

      That’s so awesome Eric! Thanks for taking the time to share your feedback.

    2. Dogmom says:

      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.

  123. Claude Allen says:

    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.

    1. Kristin Maxwell says:

      Hi Claude, Thanks for sharing your method!

  124. MARLA says:

    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!

    1. Kristin says:

      You are so welcome Marla! Love the comment ! Thanks for stopping by.

  125. Anastacia says:

    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!:)

    1. Kristin says:

      You are so welcome Anastacia! Thank you for taking the time to share.

  126. Tony V says:

    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!

    1. Kristin says:

      Nice! Absolutely love the feedback Tony! Thank you so much for taking the time to share.

  127. James Moore says:

    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.

    1. Kristin says:

      Love the feedback James! Thanks for stopping by.

  128. Anne says:

    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!

    1. Kristin says:

      You are so welcome Anne! Awesome feedback, thanks for stopping by.

  129. Kevin says:

    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.

    1. Kristin says:

      Nice! Thanks for stopping by Kevin.

  130. Coral says:

    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.

    1. Kristin says:

      Nice! Love the feedback Coral! Thanks for stopping by.

  131. Genger White says:

    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.

    1. Kristin Maxwell says:

      This is a great interpretation! Thanks for sharing.

  132. Jen says:

    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!!

    1. Kristin Maxwell says:

      I have used everything from Generic to name brands and never had a problem with any brand.

  133. Karen Dixon says:

    Love this receipe.

    1. Kristin says:

      Thank you Karen!

  134. Ivanna says:

    I just made this rice. So easy to make! My family loved it! Thank you for this great recipe.

    1. Kristin says:

      You are so welcome Ivanna! Thanks for stopping by.

  135. ej says:

    what if i cannot find tomato bouillon? what can i use?

    1. Kristin Maxwell says:

      You can use chicken bouillon or leave it out entirely.

    2. Coral says:

      I found it on walmart.com. It was $1.46. It’s tomato bullion with chicken flavor

    3. Karen says:

      At my local Walmart, this product is found in the International (Mexican) section.

    4. rosanna says:

      Go to Amazon. Search Knoor caldo de tomatoe. Knoor is the best.

  136. Emaan says:

    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 🙁

  137. Todd says:

    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

    1. Kristin Maxwell says:

      Thanks for your input.

  138. Debbie says:

    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.

    1. Kristin says:

      Thank you Debbie! Thanks for stopping by.

  139. Shelley H says:

    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!

    1. Kristin says:

      That’s awesome Shelley! So glad everyone loved it. Thanks for stopping by.

  140. Barb says:

    My hard to please husband who grew up in west Texas loves this rice. And it is so easy to make. Yummy!

    1. Kristin says:

      Nice! Love the feedback Barb, thanks for stopping by.

  141. Ant says:

    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.

    1. Shelley says:

      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.

  142. Jeanna says:

    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 😋

    1. Kristin says:

      Awesome feedback Jeanna! Thanks for stopping by.

  143. Alicia says:

    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!

    1. Kristin Maxwell says:

      That’s a great tip on the tomato sauce. Thanks for your comment!

  144. Jim Vaneffen says:

    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.

  145. Tim says:

    The enchilada sauce in lieu of tomato sauce, is a MAGNIFICENT IDEA…much appreciated 😁👍

  146. Tim says:

    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

    1. Kristin Maxwell says:

      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.

  147. Barbara says:

    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!

  148. Razel G. says:

    This mexican rice is sooo delish! 😋 My husband and I loved it! 💓 Thanks for sharing! 😊

  149. Michele Dususte says:

    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.

    1. Nick Arata says:

      This is a go too for our family

  150. Amber Fowler says:

    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. 👌

    1. Kristin says:

      Love the feedback Amber! Thanks for stopping by.

  151. Crystal Crystal says:

    Can you double the recipe? If so, do I cook it for 40 minutes instead of 20?

    1. Kristin Maxwell says:

      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.

  152. Toni Kauffman says:

    Absolutely delicious and authentic!

    1. Kristin says:

      Thank you Toni!

  153. Jeanne says:

    My “go to” Mexican rice recipe for my family and friends. They love it!

    1. Kristin says:

      Love the feedback Jeanne! Thanks for stopping by.

  154. Jill says:

    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!

    1. Kristin says:

      Nice! Thank you for the awesome feedback.

  155. Sherry M says:

    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!

    1. Kristin says:

      Nice! Awesome feedback Sherry! Thanks for stopping by.

  156. Sherry says:

    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.

    1. Kristin says:

      You are so welcome Sherry! Thanks for stopping by.

  157. Reese S says:

    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!

    1. Kristin Maxwell says:

      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.

  158. Ava Marrelli says:

    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.

    1. Kristin says:

      You are so welcome Ava! Thanks for stopping by.

  159. Hershel soden says:

    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.

    1. Kristin Maxwell says:

      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.”

  160. breanna says:

    this worked great 🙂

  161. sany says:

    hello! would this work with basmati rice?

    1. Kristin Maxwell says:

      Hi! Yes, it will.

  162. Lee Ann Warren says:

    Why do you say not to use a stainless steel pan to cook rice? I’ve done that forever.

    1. Kristin Maxwell says:

      Hi Lee Ann, my experience has not been good with rice in a stainless steel pan. But that’s just my experience.

  163. CC says:

    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.

    1. Kristin says:

      Great feedback CC! Thanks for stopping by.

  164. Christina says:

    Can I use tomato paste instead ?

    1. Kristin Maxwell says:

      Hi Christina, instead of the tomato sauce you can use 1-2 tablespoons of tomato paste. Just make sure to stir it really well.

  165. Lauren says:

    Can I toast the rice in oil in a nonstick pan, then transfer everything to a rice cooker to finish cooking?

    1. Kristin Maxwell says:

      Hi Lauren, that’s something I’ve never tried, so I don’t know how well it would work.

  166. Christine says:

    My rice came out perfect! Thank you for the recipe! My family enjoyed it with the tacos and refried beans.

    1. Mike says:

      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.