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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.
Absolutely love this recipe! I make it every time I make a Mexican dish. The first time I made it, I used the whole can of tomato sauce and found it too saucy. I use half the can when i make it now and it is perfect! When i am browning the rice, I throw in half of an onion in there to cook with it to give it even more flavor (it’s so soft when the dish is done). I am so happy to have found this recipe. Thank you!
You are so welcome Charlene, thank you so much for taking the time to leave some positive feedback.
Made this for the first time tonight and it’s was an instant hit! The recipe was easy to follow and the flavor was spot on for us. My husband has been asking me to learn to cook rice for quite some time, but I was afraid it would be too difficult or that it wouldn’t be as good as his family’s (they’re all great cooks)! Thank you for helping me overcome my Mexican rice phobia!
You are so welcome Lucy, thank you so much for taking the time to leave some positive feedback.
Took 20 minutes to find this recipe as it’s been a minute since I have needed this recipe. I would not settle for anything different. It is a family favorite and I am now the one in charge of rice. Thanks yellowblisroad.
You are so welcome Jamie, thank you so much for taking the time to leave some positive feedback.
You know what I was rude earlier extremely so. I apologize for my behaviour. Although my family makes rice differently than yours. It doesn’t mean that your rice is not authentic Mexican rice. My auntie makes her rice very similar to yours, and ut is very tasty. I really feel like a first class a@$!# so like I said I am really sorry. But I also like to use chicken stock or broth alongside with the Calde. And tomato sauce is what O use but most of my family uses paste. Just a couple differences. O should keep in mind that embracing differences is a lot more fun than hating. All catch more files with honey than you will with vinegar. So if I offended you or anyone else out there in internet land. My most humble apologies. I am joking down some humble pie as I type. Thank God this rice os so tasty it makes himble pie taste a lot better. However, I stand by my eariler comment. Of VIA LA MEXICO
You should be eating all the humble pie. I’ve never seen a more disgusting comment left on a recipe. It seems like 2 completely different people left your comments…. Goodness,I am embarrassed for you. VIVA LA MEXICO. I am sure everyone who is of Mexican descent is embarrassed too. You clearly need to think your comments through before you post ANYTHING. I hope your humble pie tastes half as good as this authentic rice because the flavor is surely there with this one!!!
Listen sweetie I am not going to.say how dare you or call you names but this IS NOT AUTHENTIC MEXICAN RICE! And you are right recipes do change from family to family. But this is far from the mark, you should be embarrassed. Pick up a cook book. Traditional Mexican rice uses extra long grain rice, fresh garlic, cumin, jalapeno, smoked paprika, lime juice, cilantro, tomatoes, tomato sauce but very little.And the Calde De tomate peas and carrots. Whatever this knock off crap you are representing is not Mexican rice. Its gross and basically all it is tomato sauce and rice. Ohh I forgot onions can’t forget the onion. But anyways I wish you the best, gringa, but next time you want to try and post some Mexican anything. At least do some research. The recipe is almost racist. VIVA LA MEXICO.
Sonia, I want your recipe lol
Trying to make it now! Smells good!
Hi Andrea, let us know how well the recipe worked out for you. Thanks for stopping by.
Made it for the 1st time, Super easy family & I love it, my new favorite recipe.
Nice! Thanks for sharing your experience Teresa.
I’ve been looking for a great Mexican rice recipe and I’ve finally found it!!!! I made it exactly to recipe and now it will be my go-to rice for homemade Mexican dishes.
Thank you for this awesome recipe
You are so welcome Bill, thank you so much for taking the time to share your experience.
You have a recipe for red chilie made with a roast ,I know how to make the red chili with pods but wonder if you have a recipe how to do the roast do you cut in chunks and cook in skillet with seasoning or use slow cooker or even how you do your red chili do you add any spiced when pods go in processer machine.thank you Joyce
Hi Joyce – Is this what you’re referring to? https://www.yellowblissroad.com/slow-cooker-red-chile-beef/
It’s a slow cooker recipe that is similar to Birria. We cook the chiles, then process them for the sauce and add to the slow cooker.
Walmart has the Knorr “Caldo de Tomate” (tomato bouillon w/chicken flavor). I have found it in the Hispanic food section, and in another store the spice section.
Thank you Kristin! I’ve made this recipe twice now…once as written and tonight with sauteed green onions and diced jalapenos, better than broth chicken broth and tomato bouillon with everything else as written! My hubs said it’s some if the best he’s ever had! Thank you!!! ?
You are so welcome Dawn, thank you so much for taking the time to leave some positive feedback.
Amazing recipe! Totally making this again. Instead of the bouillon, I added 1/2 tsp cumin and 1 tsp oregano to add flavor. Everyone loved it. This is my new go-to rice recipe!
I’ve been making “authentic “ rice as long as I can remember. Taught to me from my ex-mother in law, bless her heart. I replace the can tomato sauce, with tomato paste, cooking with the rice, then adding the liquid. Soooooo yummy!!
Hi Debi, thank you so much for sharing some personal history and positive feedback.
My rice is super wet. Why do you have the rice as 1:3 instead of 1:2?
It’s not 1:3 ratio. The rice to water ratio is still 1:2; the tomato sauce isn’t water, it’s a different consistency. Yes the rice is more on the moist side, but if it’s really wet then either too much water was added or it wasn’t cooked long enough.
I make this dish all the time when we have Mexican night. My family loves it!
Nice! Thanks Stephanie for stopping by and sharing your positive feedback.
Can I use brown rice in this recipe?
I know that some have and it’s worked for them. Follow the timing on the packaged and you should be fine.
Kristin…
Have you successfully doubled this recipe?
I have made it many times and really like how easy it is but’s i need to make a bigger batch.
Thank you.
As long as your pan is big enough, yes you can double the recipe.
What type of rice are you using? Basmati? I used Uncle Ben’s long-grain and it’s slightly “fatter” than on your picture.
I have used Long Grain rice and also Jasmine rice, which is similar to basmati. Any long grain will work fine.
This sounds like such a wonderful recipe and something I’ve been wanting to make because I love Mexican food so much! I’m in the UK though, and the Caldo de Tomate isn’t something that’s very easy to get hold of. Is there any substitution that could be used instead?
You could swap out for chicken bouillon. It just wouldn’t have as intense of a tomato flavor. Or you could leave it out completely.
In response to number 4, you are absolutely right. Mexico is very diverse in their cooking methods. After living and traveling around Mexico for more than 6 years, one will very seldom find a dish fixed the same way from state to state or from a city to a small village. Some of the things I discovered from a Mexican woman and her mother while living in Mexico, they cook from scratch. From killing the chicken to making the caldo to using fresh ingredients. A couple of items I have on my self are from Mexico found in the Mexican food section of the grocer: Sazon Goya, Salsa La Costeña, and any of the canned beans by the La Costeña.
I fix my Mexican rice similar to how you do it or in a rice cooker with a packet of Sazon and a can of Salsa.
Thanks for your sharing..