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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.
I’ve tried so many Mexican rice recipes and I can never get the texture right but I did with this recipe. I made some substitutions based on what I had on hand. I used veggie broth instead of bouillon and water. I used a little less tomato sauce and added fresh tomato, onion, un-seeded serrano (for the spice). I couldn’t find my chili powder so I used cayenne, paprika, and a pinch of cumin instead. Oh and I added in a can of drained black beans. I topped it with fresh avocado and some plain Greek yogurt and it was perfect for dinner.
Nice! Thank you so much Megan for the awesome feedback.
I have made rice like this before. Its restaurant quality but just lacks a bit of something in terms of real Mexican flavor. If you omit the tomato sauce and instead blend three roma tomatoes, two garlic cloves, and a quarter or less onion, it will change the flavor immensely. I am Mexican and have had many a tias praise my rice. I think your base recipe is great.
My family DEVOURS this recipe ever time I make it! It makes my house smell amazing and its super easy to make. I prefer this over ANY restaurants rice (at least, up here in Pennsylvania). Thank you so much for sharing this great recipe!!! I like to move my golden rice to the side & add my chili powder to the hot pan and stir for a moment to help some of the dry spices flavors really start to open up. Then I add my water & stir. What a wonderful aroma!
You are so welcome Rachael all the way from Pennsylvania! Thank you so much for the awesome feedback.
Thank you! I have attempted to make Mexican rice for years. My husband is first generation Mexican American. Of course, his mom makes the best rice. I gave up years ago. Luckily there’s a restaurant near by we could pick up rice from when needed. For some reason, I decided to give it a try again and found your recipe. I have a very happy Mexican husband!
That’s awesome Lisa! Thanks for stopping by.
Excellent recipe..
Caldo De Tomate is great. I use it to make “real tasting” enchilada sauce and add it to refried beans, also.
This recipe tastes so much like the Mexican rice we were used, before moving from California.
Thank you for sharing this recipe.. :O)
You are so welcome Ross! Thanks for stopping by.
I’ve made this for my family many times and we love it. I plan to make for a larger crowd. Would recommend any changes if the recipe was tripled or even quadrupled? Or just make in small batches?
I haven’t made this rice in more than a single batch. I would be nervous of the rice cooking properly if cooking in larger batches. My recommendation would be to do no more than a double batch and to make sure you have a large pan (12″).
Has anyone made this in a rice cooker?
I haven’t made it in a rice cooker because its so easy on the stovetop. But yes, you can.
I made this in my rice cooker a couple days ago & I doubled the batch. Turned out perfect!!!!
Thanks for the follow-up!
i live in, and grew up in west texas. true mexican blood fills these towns. and i love it and mexican food. i’ve asked handfuls of mexican women for their rice recipes and they’re all different. different additions different subtractions. but my favorite one i ever was taught, had the buillion so i came looking because i forgot the measurements and everything. and i’ve since spent a year trying to find the most similar one to that and i’ve tried TONS. tons tons tons of online rice recipes. and this is in fact the best and most authentic (to me) that i’ve found. and yes sometimes i put a little chicken broth. sometimes i don’t. they’re both authentic as authentic can be. i just love you and thank you for providing this free service to me. you’re wonderful.
Thanks for your comment Samantha! You’re right, everyone is different!
I made this last night for my boys, using eight ounces of tomato sauce. The one boy who generally does not like rice reluctantly tried them and his review was that they were so much better than he thought they would be and he quite enjoyed them. My So Cal husband was happy I had found a recipe for Mexican rice as he has fond memories from his childhood of his mum stirring this kind of rice on top of the stove. They don’t look like they are anything spectacular but once you try them you’ll be hooked. These will join our regular rotation as everyone here loves Mexican food.
Love to hear this Elizabeth!!
To clear up the “authentic” thing: I am an American living in Mexico. My wife is Mexican as her children. I make Kristin´s Mexican rice recipe for my family & they LOVE it…… however speaking with my wife, her mother and grandmother, they would typically add green peas and potatoes to the recipe…… I´m sure other families have slight varations as well, but in short, this recipe is a basic version of genuine authentic Mexican cuisine. Thanks again Kristin!
Thank you for such a great comment!
not quite authentic but pretty good. you left out the onion and chicken broth instead of water. the garlic and onion should sauteed together .
It’s authentic to the little Mexican woman who gave me the recipe. 🙂 There are lots of takes on “authentic” and “traditional” and they are mostly regional. Thanks for your feedback though.
lol BOOM. nice. i love it. and you.
First time making it and it was so easy and tasted like the restaurant. Yumm!
Nice! Thanks for stopping by katusha.
This is my new go to recipe for Mexican rice. My family loves it!!!
That’s awesome Corinne! Thanks for stopping by.
This is the best recipe, I. Very particular about Mexican Rice, this is the best and very easy. Thank you
You are so welcome Brenda! Thank you so much for stopping by.
This was my first time making Mexican rice and it was so good! Thanks for sharing! I’ve pinned it to my favs for future use! (This comment is exclamation point heavy!)
You are so welcome Cara! Thanks for stopping by.
Very easy and way better than the Knorr Spanish Rice I usually make. My new go-to!
Nice! Thanks for stopping by Melissa.
Can I use chicken broth instead of water?
You can! I would omit the tomato bouillon though, since it would just be too salty.
What if you cut the amount of water back to one cup for the 8 oz. can of tomato? I think that might help because isn’t it usually 2 cups of water to 1 cup of dried rice when you just cook rice. I’m just not sure if the thickness of tomato sauce, how it may effect it?
Don’t cut back on the water.
I really enjoy your site! Your recipes are delicious!! Thank you for sharing them.
You are so welcome colleen! Thanks for stopping by.
How would I cook this in the instant pot?
Thank you
Try this recipe: https://www.yellowblissroad.com/instant-pot-mexican-rice/
Oh my goodness! Finally! I found the perfect Mexican rice recipe. Thank you so much!