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Learn how to make Authentic Mexican Rice! It’s a simple recipe, requires just a few ingredients and takes less than 30 minutes to make. Add it to your menu for Taco Tuesday or anytime Mexican food is on the menu.
This is the best Mexican Rice recipe that is so good and so easy, it is our go-to side dish for any Mexican dinner. We serve this rice dish alongside Refried Beans or Slow Cooker Mexican Beans, Mexican Black Beans and with our favorite meals, like Ground Beef Enchiladas, Chicken Tacos, Instant Pot Chicken Fajitas and Carne Asada.
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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 recipe card below for ingredient quantities and full instructions.
Brown the Rice. The first step is to brown the rice by cooking it in a deep skillet or a large saucepan with some vegetable oil over a fairly high heat. When the rice starts to turn bright white and then golden, you’re ready for the next step, which is basically just adding the rest of the ingredients – water, tomato sauce, tomato bouillon, garlic and chili powder.
Once it all comes to a boil, cover it up and turn down the heat. A clear lid is helpful here so you can see when the rice is done, but really 20 minutes is about all it takes. If after 20 minutes there’s still some liquid in the pan, just let it continue to cook until you can no longer see liquid bubbling to the top.
Let it rest, covered, for several minutes, then fluff it up in the pan using a fork or wooden spoon, and you’re ready to serve. Sometimes I’ll add some frozen veggies, like peas and carrots, or even chicken, like in my One Pot Mexican Chicken & Rice. For a garnish, chop up some fresh cilantro or parsley and sprinkle it on top.
Frequently Asked Questions
Some people call this Spanish Rice, but Mexican Rice and Spanish Rice are actually not the same thing. While they do use some of the same ingredients, Traditional Spanish Rice uses saffron threads and has more of a yellow color.
Whether you call it Mexican Rice or Spanish Rice, you’ll always call it delicious!
White rice on its own has a pretty neutral flavor, so adding spices is key to adding big flavor. Add garlic, tomato bouillon and chili powder for restaurant-style Mexican rice; chicken broth, onion and garlic for rice pilaf; and saffron for Spanish Rice.
I have been asked this many times so I thought it was important to address. Chicken bouillon would be a fine substitution, although it wouldn’t have the same tomato taste. You could also simply use chicken stock instead of water and leave the bouillon out completely. I definitely recommend Caldo de Tomate if you can easily get it because it will give the best, most authentic flavor to your restaurant-style Mexican Rice recipe.
Keep in mind that you may need to add salt if you skip the bouillon. I highly recommend just doing a taste test once the rice is fully cooked, and adding the salt then if needed.
Since each kitchen and stove is different, it’s hard to say what could have gone wrong. However, typically it’s just that the heat wasn’t high enough and the rice didn’t come to a full boil. Let it cook a little longer to absorb more of the liquid. Or, remove the lid, turn up the heat to medium and let any remaining liquid boil off. One of these solutions should work for most problems.
Each kitchen, family, and family tradition is different. Just like in the US there are about 18 different types of barbecue sauce depending on what part of the country you live in, the same goes for Mexico and authentic Mexican Rice recipes. Just because it isn’t the same as what your family cooks, doesn’t make it wrong or bad.
This recipe calls for basic long-grain white rice, which is the best for an Authentic Mexican Rice recipe. However, I have used Jasmine Rice in its place and it comes out great. Basmati rice is typically used in Indian dishes, but will also work well. Brown rice can be used, but will require an additional ⅓ cup of water and about 10-20 minutes more cook time.
Yes! You can definitely double the recipe. You want to make sure that your pot is plenty big – A 5-quart should be fine. Double the ingredients, prepared the same way, but do not double the time. Your rice should still be ready in about 20 minutes.
Storage
Can you freeze Mexican Rice? Absolutely! Store leftover cooked rice in an airtight container in the fridge for 5-6 days or the freezer for up to 6 months.
Refrigerating – Let the rice cool completely before storing. Transfer to an airtight container and store in the fridge for up to 3-4 days.
Reheating – Thaw first, then Reheat in the microwave or on the stovetop, adding a splash of water or chicken stock to rehydrate if needed.
Top Tips and Tricks
- Use a good quality nonstick saute pan for cooking your Mexican Rice. The rice never sticks, and it has higher sides so there’s no chance or and of the rice going overboard while stirring! Do not use stainless steel pans for cooking rice.
- Resist the urge to lift the lid! Rice needs steam to cook and as it steams, the grains absorb the liquid which makes them plump and fluffy. Lifting the lid releases essential steam that is necessary to cooking rice perfectly.
- About the tomato sauce – This recipe was recently updated to use a little less tomato sauce. The original calls for an 8-ounce can, but a lot of people commented that their rice was a little too saucy. This can be a personal preference and often depends on the cook, but you can use half of the can (4 ounces) and still have delicious, tomato-y restaurant-style Mexican Rice. Freeze the remainder of the sauce for using the next time you make this recipe.
- Vegetables – Feel free to add some cooked veggies, like peas and carrots, when you add the water. This is best with frozen vegetables rather than fresh, which will overcook and turn mushy.
- Add a chopped up Roma tomato before serving for more color and freshness.
- Serrano Peppers – Chopped serrano peppers can add some extra flavor without adding too much heat. Sprinkle on top just before covering the pan.
- Long-Grain Rice – You can use any long grain white rice. I have been using Jasmine rice for years and we actually prefer it to a regular white rice.
Recipes that use Mexican Rice
Even though it’s usually used as a side dish, Mexican Rice can be incorporated into a lot of different main dishes.
More Mexican Recipes
Planning a fiesta of your own? Mexican food is what we live for around here! If you want some delicious Mexican inspired recipes, you’ve got to try our Crock Pot Chicken Tacos, Crock Pot Carnitas, Baked Salsa Chicken, and my famous homemade Guacamole!
Or dip your chips in some sweet Mango Salsa. My husband swears by my Shrimp Ceviche and my kids rave about my Mexican Sopes.
Or if you’re wanting some other side dish options, we love Black Beans and Rice or Cilantro Lime Rice.
Want Mexican food for breakfast? Try this amazing Chilaquiles recipe! Just don’t forget the Margaritas!
Authentic Mexican Rice Recipe
Ingredients
- 2 tablespoons Olive oil or vegetable oil
- 1 cup Long-grain white rice
- 4-8 ounces Canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce
- 2 cups Water
- 1 teaspoon Minced garlic about 2 cloves
- 2 teaspoons Caldo de Tomate tomato bouillon
- 1 teaspoon Chili powder
Instructions
- Heat oil in a 3-quart saute pan over medium heat. Add rice and stir to combine. Cook, stirring frequently, for 3-5 minutes, until rice begins to turn a golden color.
- Add chili powder, Caldo de Tomate (tomato boullion), and minced garlic. Stir to combine.
- Pour in water and tomato sauce and stir to combine.
- Bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
- Turn off the heat and let the rice rest, covered, for 5-10 minutes.
- Fluff rice with a fork and serve.
Notes
- About the Tomato Sauce – You can use 4 ounces (¼ cup) tomato sauce, or up to 8 ounce (½ cup) if you like it saucier. If you have leftover sauce, freeze for the next time.
- Rinsing the rice is not necessary, which is why it’s not included in the recipe. However, you are welcome to do so.
- Feel free to add cooked veggies like peas and carrots before covering and cooking the rice.
How much Rice
In the printable recipe you’ll find all of the appropriate measurements. The amount is 1 cup of rice.
Does that say 16 ounces of water or 6 ounces ?
Sixteen ounces. Basically you will just fill the empty tomato sauce can twice.
Delicious!! It’s so close to the real rice you get in mexican restaurants. I’m sure if I had had the tomato bouillon it would have been spot on, but unfortunately it is not available here in Québec. I simply used chicken bouillon. I will definitely be hunting some up on my next trip to the States but in the meantime, I’ll be enjoying this recipe with my small modification.
That’s awesome Sarah! Thank you so much for stopping by!
Hi Kristin,
This sounded so good that I went out and found the Caldo de Tomate! I could only find the cubes. I was wondering if I should use 1 or 2 cubes in this recipe. Can’t wait to try it!
On the package it should give the conversion to tablespoons.
Really the BEST MEXICAN RICE EVER!
Reminded me of eating with my in-laws in Mexico. ??
♥️LOVE THIS RECEIPE! ♥️
Thank you Donna! and thanks for sharing your feedback!
Best rice ever! So many people request this recipe after our potlucks.
Thank you Jamie!
This is probably the closest recipe that I’ve seen online to how my family does it. The only difference is my family uses fresh tomatoes and adds onions. My momma (I’m first generation Mexican American) taught me you make the sauce by adding the tomatoes, onion, garlic and water in a blender to make the sauce. It just gives it a bit more flavor. But in a pinch, canned tomato sauce works just fine too!
I love LOVE that you didn’t skip out on the consomé (what we call the knorr tomatoes bullion), that’s where all the flavor comes from!!
Thanks for your kind words! We love the addition of the bouillon. I’ve tried leaving it out and it’s just not the same.
Can you use Minute rice?
I’d say no; that wouldn’t allow for enough time to develop the flavors.
I just made this rice it is fabulous has alot of flavor my family says the best rice of all we have made.
That’s awesome Kim! thank you so much for stopping by!
This recipe is excellent
Thank you Bpotter!
Can I make this a day ahead?
Sure! You can cook the rice then let it cool and store it in a covered dish in the fridge. Reheat on the stove or even in the microwave.
Hello Kristin,
You recipe is just like my mama’s! Thank you for appreciating Mexican cuisine and sharing the recipe. You can actually use Knorr’s Chicken Broth with Tomato and it will give it the same flavor. Knorr’s chicken broth canisters are typically found in Mexican grocery stores and sometimes even at Target (depending on the community demographics). If I have uncooked chicken on hand, I will boil it and use the chicken broth instead of water and it gives the rice more flavor, but water also works well.
Keep up the good work,
Olga
Hi Olga, thanks for the tip!
This recipe was as easy to follow (thanks to all the details you included) as it was delicious. We used it to make our burritos along with beans, salsa, guacamole, sour cream, cheese and lettuce. I wasn’t able to find the calde de Tomato without msg, so I didn’t use it. Have you found a msg free brand?
Thank you! No, I haven’t used any brand other than Knorr.
This is the recipe I have been searching for my whole cooking life! It’s just like my family used to make and don’t skip on the tomato boullion! It’s what really makes the flavor in this rice. Thank you!
You’re so welcome Carmelita! thank you so much for stopping by!
Perfect recipe the way it is! I had some homemade chicken stock on hand instead of the water once too and ohhh my dear lord!
That’s awesome Jonathan! So glad you enjoyed it! adding homemade chicken stock, YUM!
The way I was taught (by many cooks, from many countries) to cook rice is to toast it, add the liquid, then leave the lid off until the water is no longer visible. Then cover as tightly as possible (use a damp towel under the lid if lid isn’t tight enough). Turn heat as low as possible and let the rice steam. (Sometimes you can even turn the heat off if using a very heavy pot.) DON’T PEEK! When you start to hear little popping or sizzling sounds, turn off the heat–that means all the water has been absorbed. And never, NEVER stir rice once the water has started boiling (real quick when you add the water is fine). Rice is pretty forgiving–as long as you don’t stir it! You can add water and cook it some more if it’s dry, even after it’s cooled off; or remove the lid and boil off some of the liquid if there’s too much.
If you put the lid on as soon as the water boils, you may get a mushy outside/crunchy inside texture (I say “may” because every pot & stove is different–maybe this method works for you. But if you’re not getting the texture you want, I suggest the method I use.)
For a different flavor, add some cumin and garlic when the rice is almost done toasting. It’s very, very important to toast the cumin! My (Mexican) grandmother would start almost every dish by smashing up some garlic cloves and cumin seeds in her molcajete, then frying them…it’s my favorite smell in the world! I usually use cumin powder, which doesn’t taste as fresh as seeds, but toasting the powder improves the flavor a lot.
How many servings come from this recipe.
This will feed 4-6 people, depending on serving size.
Quite pleased with how this turned out. Quick and simple. Hopefully will be able to locate the tomato bullion for the next pan!
Thanks Bill! So glad you enjoyed it!
I loved this! I didn’t have calde de tomate on hand so I used half chicken soup base, half tomato paste. It worked beautifully! I’ve been looking for a recipe like this for a long time, so, thank you!
You’re so welcome Tabitha! thank you so much for stopping by!
Hello! Planning on making this but all I could find was the cubes of caldo de tomate – any clue how many cubes I should use? They seem bigger than normal chicken boullion cubes. Thanks!
So sorry for the delayed response. The package should tell you how much each cube equals. It’s usually a teaspoon or tablespoon.