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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 recipe card below for ingredient quantities and full 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.
  • Add a chopped up Roma tomato for more color and freshness.
  • 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

4.66 from 876 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 vegetable or canola oil
  • 1 cup dry long-grain white rice
  • (4-8) ounces canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce
  • 2 cups warm water
  • 1 teaspoon chili powder
  • 2 teaspoons Caldo de Tomate tomato bouillon
  • 1 teaspoon minced garlic about 2 cloves

Instructions
 

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

Notes

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

Nutrition

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

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. Every Sunda my daughter and I help with a program that provides a hot meal for members of the community that might not eat that with out it. Today we are doing a tamale pie, raco, rice etc… I volunteered to make the Mexican rice(have never made it!!), so looked for a recipe I could follow easily. I made this in 2 rounds, 5 cups rice for each, to make enough, and it was very easy even on the bigger scale. Even better is the fact that it tastes so good! Everyone in my household tried it, down to my 4yr old, and everyone lived it. Plan on making it for us at h pool me soon. Thank you for providing this recipe!!

    1. Hi Kadie, First, thank you so much for what you are doing to help your community. I love that!! And thanks for sharing your experience with the recipe. I personally have not make this in a large batch (never had the need) and I’m so glad it worked out for you!

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

      1. Thanks! I went ahead and made last night assuming yes and it tasted great! I am terrible at rice in general and this is the closest I have gotten to my MIL’s Mexican rice.

    2. I use 8oz of broth & 4oz of tomato sauce per cup of jasmine rice.
      So still 1 1/2 cups combined of liquid per cup of rice. Other than that I follow the rest of the recipe x 2 for 2 cups of rice. Otherwise I feel it’s too wet/mushy.
      Good luck

  2. Oh my goodness. This is what I’ve been searching for. Made tonight and it was wonderful! I found the Calde de tomato on Amazon.

  3. I’ve made this a few times! It’s a good recipe but I did make some changes. I use brown rice per diabetic diet. I used chicken stock instead of water, I added the rice and minced garlic with olive oil and sauté for about 5 min. I used ancho chili spice added cumin and cilantro lite salt and pepper and some. Chunky salsa. It was great and added grilled chicken.

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

    1. You can use the whole can, and the same amount of water. It will just be more saucy. Don’t cut the water, if anything just do half the can of sauce.

  5. I LOVE this recipe and find myself making it quite often! I use the entire can of tomato sauce when I make mine, we all love the saucy layer that forms at the top!

  6. I needed a side for my enchiladas and all the stores are out of Spanish rice. I had everything here but the tomato bouillon so I used chicken and half the tomato sauce as suggested. It came out perfectly! The family loved it and were impressed it was homemade. I’ll definitely make it again.

  7. Loved this recipe. Using the tomato bullion is so simple. I like my spanish rice on the drier side so next time I will reduce the tomato sauce a bit. Thanks so much, really yummy!

  8. This is by far the best Mexican style rice I have ever made. I went ahead and used half of the amount of Tomato sauce but I also added 3/4 cups of diced onions to the (Arizona) rice as it was browning (3-5 minutes after browning rice). Last thing I did was add some greenery to the scenery and tossed in a few cilantro leaves and squeezed a few slices of lime on top… I know I changed it up a bit my goodness this is a family favorite.

    1. I’m sorry to hear that! I have had that happened a few times; it could be the type of rice used or that it didn’t come to a full boil before putting on the lid.

  9. I have made this recipe so many times!! My family and I just love it!! I’m so glad I found it!! Eating it tonight actually ?

  10. Delicious and simple. I used chicken stock because I had that at hand. The rice was packed full of flavour. I reheated it the next day and the rice absorbed all the delicious liquid.

  11. This is by far the easiest and tastiest Spanish rice recipe I’ve used. The only thing I did differently is I use basmati, but that’s just my personal preference and what I always have in my pantry. I’ve been using this recipe for a couple of years now. Thank you so much for sharing.

  12. If wanted to make a large batch of this… say triple the size, do I just triple all of the ingredients and cook for the same amount of time?

    1. I haven’t tried tripling the batch. I have doubled it without any issues but tripling would be a little more difficult. If you have a really large pan I recommend using that (12-inches).

  13. I am looking forward to trying this recipe. I have had 3 recent rice fails. These were old family recipes. So I am starting all over with you. I have some test kitchen time before Christmas
    thanks for posting!
    Oh, and “Miss How Dare You”, You are rude and out of line.

  14. Can I make this with arroz integral? I don’t know how to say it in English. Whole grain rice? Brown rice? Maybe just add more water and cook it longer? Or both? How much? How long?

    1. I have only used long grain white rice. I know that others have used brown rice and it’s worked out just following the directions for time on the package.