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Learn how to make Authentic Mexican Rice! It’s a simple recipe, requires just a few ingredients and takes less than 30 minutes to make. Add it to your menu for Taco Tuesday or anytime Mexican food is on the menu.
This is the best Mexican Rice recipe that is so good and so easy, it is our go-to side dish for any Mexican dinner. We serve this rice dish alongside Refried Beans or Slow Cooker Mexican Beans, Mexican Black Beans and with our favorite meals, like Ground Beef Enchiladas, Chicken Tacos, Instant Pot Chicken Fajitas and Carne Asada.
Pin this recipe for later!Table of Contents
The Best Easy Mexican Rice Recipe
By far, this is one of my favorite and most requested recipes to cook. We make it for any Mexican dish from taquitos, to tacos to burritos. It’s truly an authentic Mexican Rice recipe. You want to know why? Because it comes from an authentic Mexican kitchen that just so happens to belong to my cousin’s mother-in-law!
My cousin shared this recipe with me years ago and I’ve been making it almost weekly ever since. This authentic family recipe was passed down from her mother-in-law who had learned the recipe from her mother and grandmother. The ingredients are pretty simple – white rice, tomato sauce, garlic, chili powder, and Caldo de Tomate.
For me, this recipe is the closest to what you typically find in Mexican restaurants. While it might not feel “authentic” to some, it certainly is to us!
Ingredients
- Oil – I have used vegetable, canola, corn or olive oil. Other oils that you prefer can be used as long as they have a high smoke point.
- Long grain white rice – I have used Jasmine rice without issues, but don’t recommend a short grain because it can be too starchy. Brown rice works – see the FAQs section for tips.
- Tomato sauce – Depending on how saucy you like your rice, use anywhere from 4-8 ounces.
- Caldo de Tomate – This is a tomato bouillon that can be found in the Mexican aisle or with the dry soup mixes. If you can’t find it or don’t want to purchase it, you can omit or use chicken bouillon instead.
- Water – Substitute low-sodium chicken broth if you prefer, especially if you omit the caldo de tomate.
How to Make Mexican Rice
See recipe card below for ingredient quantities and full instructions.
Brown the Rice. The first step is to brown the rice by cooking it in a deep skillet or a large saucepan with some vegetable oil over a fairly high heat. When the rice starts to turn bright white and then golden, you’re ready for the next step, which is basically just adding the rest of the ingredients – water, tomato sauce, tomato bouillon, garlic and chili powder.
Once it all comes to a boil, cover it up and turn down the heat. A clear lid is helpful here so you can see when the rice is done, but really 20 minutes is about all it takes. If after 20 minutes there’s still some liquid in the pan, just let it continue to cook until you can no longer see liquid bubbling to the top.
Let it rest, covered, for several minutes, then fluff it up in the pan using a fork or wooden spoon, and you’re ready to serve. Sometimes I’ll add some frozen veggies, like peas and carrots, or even chicken, like in my One Pot Mexican Chicken & Rice. For a garnish, chop up some fresh cilantro or parsley and sprinkle it on top.
Frequently Asked Questions
Some people call this Spanish Rice, but Mexican Rice and Spanish Rice are actually not the same thing. While they do use some of the same ingredients, Traditional Spanish Rice uses saffron threads and has more of a yellow color.
Whether you call it Mexican Rice or Spanish Rice, you’ll always call it delicious!
White rice on its own has a pretty neutral flavor, so adding spices is key to adding big flavor. Add garlic, tomato bouillon and chili powder for restaurant-style Mexican rice; chicken broth, onion and garlic for rice pilaf; and saffron for Spanish Rice.
I have been asked this many times so I thought it was important to address. Chicken bouillon would be a fine substitution, although it wouldn’t have the same tomato taste. You could also simply use chicken stock instead of water and leave the bouillon out completely. I definitely recommend Caldo de Tomate if you can easily get it because it will give the best, most authentic flavor to your restaurant-style Mexican Rice recipe.
Keep in mind that you may need to add salt if you skip the bouillon. I highly recommend just doing a taste test once the rice is fully cooked, and adding the salt then if needed.
Since each kitchen and stove is different, it’s hard to say what could have gone wrong. However, typically it’s just that the heat wasn’t high enough and the rice didn’t come to a full boil. Let it cook a little longer to absorb more of the liquid. Or, remove the lid, turn up the heat to medium and let any remaining liquid boil off. One of these solutions should work for most problems.
Each kitchen, family, and family tradition is different. Just like in the US there are about 18 different types of barbecue sauce depending on what part of the country you live in, the same goes for Mexico and authentic Mexican Rice recipes. Just because it isn’t the same as what your family cooks, doesn’t make it wrong or bad.
This recipe calls for basic long-grain white rice, which is the best for an Authentic Mexican Rice recipe. However, I have used Jasmine Rice in its place and it comes out great. Basmati rice is typically used in Indian dishes, but will also work well. Brown rice can be used, but will require an additional ⅓ cup of water and about 10-20 minutes more cook time.
Yes! You can definitely double the recipe. You want to make sure that your pot is plenty big – A 5-quart should be fine. Double the ingredients, prepared the same way, but do not double the time. Your rice should still be ready in about 20 minutes.
Storage
Can you freeze Mexican Rice? Absolutely! Store leftover cooked rice in an airtight container in the fridge for 5-6 days or the freezer for up to 6 months.
Refrigerating – Let the rice cool completely before storing. Transfer to an airtight container and store in the fridge for up to 3-4 days.
Reheating – Thaw first, then Reheat in the microwave or on the stovetop, adding a splash of water or chicken stock to rehydrate if needed.
Top Tips and Tricks
- Use a good quality nonstick saute pan for cooking your Mexican Rice. The rice never sticks, and it has higher sides so there’s no chance or and of the rice going overboard while stirring! Do not use stainless steel pans for cooking rice.
- Resist the urge to lift the lid! Rice needs steam to cook and as it steams, the grains absorb the liquid which makes them plump and fluffy. Lifting the lid releases essential steam that is necessary to cooking rice perfectly.
- About the tomato sauce – This recipe was recently updated to use a little less tomato sauce. The original calls for an 8-ounce can, but a lot of people commented that their rice was a little too saucy. This can be a personal preference and often depends on the cook, but you can use half of the can (4 ounces) and still have delicious, tomato-y restaurant-style Mexican Rice. Freeze the remainder of the sauce for using the next time you make this recipe.
- Vegetables – Feel free to add some cooked veggies, like peas and carrots, when you add the water. This is best with frozen vegetables rather than fresh, which will overcook and turn mushy.
- Add a chopped up Roma tomato before serving for more color and freshness.
- Serrano Peppers – Chopped serrano peppers can add some extra flavor without adding too much heat. Sprinkle on top just before covering the pan.
- Long-Grain Rice – You can use any long grain white rice. I have been using Jasmine rice for years and we actually prefer it to a regular white rice.
Recipes that use Mexican Rice
Even though it’s usually used as a side dish, Mexican Rice can be incorporated into a lot of different main dishes.
More Mexican Recipes
Planning a fiesta of your own? Mexican food is what we live for around here! If you want some delicious Mexican inspired recipes, you’ve got to try our Crock Pot Chicken Tacos, Crock Pot Carnitas, Baked Salsa Chicken, and my famous homemade Guacamole!
Or dip your chips in some sweet Mango Salsa. My husband swears by my Shrimp Ceviche and my kids rave about my Mexican Sopes.
Or if you’re wanting some other side dish options, we love Black Beans and Rice or Cilantro Lime Rice.
Want Mexican food for breakfast? Try this amazing Chilaquiles recipe! Just don’t forget the Margaritas!
Authentic Mexican Rice Recipe
Ingredients
- 2 tablespoons Olive oil or vegetable oil
- 1 cup Long-grain white rice
- 4-8 ounces Canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce
- 2 cups Water
- 1 teaspoon Minced garlic about 2 cloves
- 2 teaspoons Caldo de Tomate tomato bouillon
- 1 teaspoon Chili powder
Instructions
- Heat oil in a 3-quart saute pan over medium heat. Add rice and stir to combine. Cook, stirring frequently, for 3-5 minutes, until rice begins to turn a golden color.
- Add chili powder, Caldo de Tomate (tomato boullion), and minced garlic. Stir to combine.
- Pour in water and tomato sauce and stir to combine.
- Bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
- Turn off the heat and let the rice rest, covered, for 5-10 minutes.
- Fluff rice with a fork and serve.
Notes
- About the Tomato Sauce – You can use 4 ounces (¼ cup) tomato sauce, or up to 8 ounce (½ cup) if you like it saucier. If you have leftover sauce, freeze for the next time.
- Rinsing the rice is not necessary, which is why it’s not included in the recipe. However, you are welcome to do so.
- Feel free to add cooked veggies like peas and carrots before covering and cooking the rice.
Hey! Thanks for the recipe. I’m still learning my rice to liquid ratios, so I love a recipe to start from. This one hit the mark!
I had left over chili sauce from making tamales, so I used a 50/50 mixture of chili sauce/water for the tomato sauce and tomato bouillon and chicken broth instead of water.
Gotta say… it turned out super awesome!!!
I’m gonna try it straight by your recipe, next time. I’ll let you know how it goes.
Thank you for the inspiration!
You are so welcome Teri, thank you so much for stopping by and sharing you positive experience.
In place of the Calde de Tomate, you could also use tomato powder. All this is is saved tomato skins, that are dehydrated and ground into powder. I do this anytime I blanch tomatoes to can. The flavor is concentrated really nicely in this powder! Personally before I get ready to dry a batch of skins, I drain and squeeze out excess juice and then season with salt and whatever spices I’m going for. Use it for any recipe calling for tomato in soups or rice dishes, etc.
LOVED this rice! I’ve tried so many recipes and this one certainly turned out the best.
Thank you Ashlyn!
Yum!
It is perfect!
I like traditional Mexican food and Tex Mex, this rice is the perfect accompaniment for a meal!
I ordered the Calde de Tomate from amazon , It was a huuuge bottle, lol
the bullion is a great on it’s own so I’m pleased.
Please share more of your family recipes
Oh gosh! But I’m glad you like it!
Recipe was a hit at my house! Very tasty and so easy!! Thank you!!
That’s awesome Patti! Thanks for stopping by.
Turned out fantastic!!’ Everyone loved it!! Double batch on the first try and still perfect!!! Thank you!!
That’s awesome Karen! Thanks for the positive feedback.
wow amazing really easy
Thank you Sola!
I found this recipe and made it for my husband, who’s from Mexico (he immigrated when he was 25, not when he was a kid). I’ve also made it for his brother and sister when they visit, and they all love it! Of course, it’s hard to compete with the cooking of my mother-in-law, but they all enjoy this so much, as do I! I love being able to finally say that I know how to cook authentic Mexican rice. Thanks so much for sharing!
So happy that you and your family loved this recipe Amanda! Thank you so much for stopping by.
You made a comment about if someone wanted it “less saucy”…is the recipe as writtten more of a dry rice or wet?
Some don’t like the tomato sauce. It’s kind of in between wet and dry, but still fluffy.
How big is a serving per your nutrition label? We count carbs for my daughter(Type 1 Daibetic)
A serving is approximately 3/4 cup of cooked rice.
Wow, this was like reading a recipe from my mom. Yup, from Mexico. The only change I see is chili powder where she added a washed, whole jalapeno cut with slits. I’m trying a low carb diet so the rice is out, but I guess I can eliminate the water, use riced cauliflower. The original flavors will remain, I hope. Your rice is beautiful. Muchas Gracias.
Great idea to make it lo-carb! Let me know how it turns out!
Hi Kristin… I made cilantro lime marinated chicken for dinner last night and served it with your rice. The rice was wonderful, my grandchildren ate the entire pan. Here’s the best part, I used your flavors to make the cauliflower rice. I cooked the frozen riced cauliflower in the microwave, let it cool, then squeezed out as much of the liquid as I could and then added it to a skillet with minced garlic and chopped onion. I sauteed this for about 5 minutes to soften the onion and crisp the cauliflower. Then I added the Calde de Tomate and some and spicy tomato sauce. It looked just like Arroz Rojo and better yet it tasted great. Thank you for reminding me of my childhood flavors. Low Carb gets better everyday. Grateful Abuela y nietos
That’s so awesome!! Thanks for sharing how you made it your own!
How many people does this recipe feed?
Depending on the size of your servings, it will feed 5-6 people.
I am definitely going to make this next weekend..I will be adding bacon to mine. 🙂 Can’t wait to see how my family likes this recipe…thanks for sharing with us.
Ohhh, bacon sounds amazing!!
*the* best Mexican rice I’ve ever had. Two of my children agree. My oldest daughter is now vegetarian and a vegetable bouillon cube works magic. And I even recommended this to my boss who cooks often in. His own home.
I also added a can of Rotel and a can of black beans…
Superb.
Nice! Thanks for stopping by Sarah.
This sounds delicious, definitely want to try! What isle in the grocery store do I find tomato bouillon?
You should be able to find it in the Hispanic foods isle. If not there, check with the other bouillon products in the soup aisle.
Delicious AND easy! Doesn’t get any better than this 🙂 I added a little bit more spice as we like things spicy around here, but thanks for a great recipe!
I make rice like a pro now. Thanks!!!
You’re so welcome Kevin! thank you so much for stopping by!
Can I make this ahead of time and reheat it? I’m bringing dinner to someone
Yes, you can reheat the rice. It usually reheats just fine in the microwave. If reheating on the stove, you might want to add a splash of water to keep it from drying out.
Hey thank you sounds good gonna try it out with carne asada this coming weekend thanks for sharing, is the one ingredient hard to find or available in the grocery store? Latin market?
Thanks again
You would definitely be able to find it in a latin market, but I have found it in the Hispanic aisle of my local Ralphs (Kroger).
Can I use vegetable bouillon cubes?
As long as you use an amount equivalent to what is called for in the recipe, yes.
Hello – looks delish! Was curious how many this serves or how much rice do you have once youve made it? Thank you!
Depending on the serving size, this recipe will feed 5-7 people.