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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.
I love Mexican rice, thank you for this recipe I’m glad I can make it at home now!
You are so welcome Sara! Thanks for stopping by.
Amazing! I’m 41 and have never made Spanish rice in my life lol. I like the sauciness of the full can of sauce. Also subbed the water for chicken stock and omitted the bullion since I didn’t have that. But I added in sautéed onion, cumin and oregano and it’s delish!
Thank you so much Sommer! Awesome feedback! Thanks for stopping by.
I’m reading your recipe as 4 cans of 8 oz sauce.
I did this and it’s too much liquid to rice. Please correct this recipe as it ruined a lot of ingredients I used
Hi Nichole, the recipe is written correctly. When there’s a dash it connect the two pieces of information, in this case it means 4(to)8 ounces. If the dash was between the number and the word ounces (8-ounces) if would mean to use 8 ounces. The notes beside this ingredient, in the notes of the recipe, as well as in the post, explain that you can use at least 4 ounces and up to 8 ounces, depending on the sauciness desired. I’m sorry that you misread it but the recipe is written correct as it is.
Absolutely delish!! Used chicken bullion in place of the tomato bullion and chicken both instead of water
Love the feedback Agnes! Thanks for stopping by.
I compared this 5 star recipe with another 5 star recipe. This one is the very clear winner! Thank you for sharing it!
You are so welcome Lisa! Thanks for stopping by.
I just ruined dinner by using four 8 ounce cans of tomato sauce in my “rice”….what a mess….please either check your writers with good editing or else don’t offer receipts.
Not sure how it’s an editing issue when you obviously misinterpreted the recipe. It clearly states 4-8 ounces (as in at least 4 and up to 8 ounces). This is explained on the line, in the notes and in the post. Make sure you read all of the information rather than just quickly skimming a recipe. And I’m not sure what “receipts” you’re referring to.
Made this as written few weeks ago and my family loved it! Making it again tonight, tripling the recipe, and I might add a bit of cilantro and/or lime. So good! We are using it in carne asada burritos.
I made this in my rice cooker. I sautéed the rice in the cooking oil, until golden. I then put in the pot of the rice cooker, replaced the water with chicken broth, added the other ingredients, used 6oz of tomato sauce. It turned out so good! In the rice cooker, it can keep for a long time, and still taste great!
Awesome feedback Lisa! Thanks for stopping by.
This rice has the thumbs up from my family! I made the rice with 4oz tomato sauce and it came out a bit dry, but it was still very good, I will use 8oz next time.
Love the feedback Cynthia! Thanks for stopping by.
I made this using the full 8 oz of tomato sauce. It was perfect. It seems like with any less, the rice would have been too dry before it fully cooked. I ordered the tomato bouillon from Amazon. With a recipe this simple and delicious, no more box or bag mixes for us!
Love the feedback Barbara! Thanks for stopping by.
This rice really isnt authentic, however, it is close. In the states people tend to use tomato sauce. I’ve lived and have family in several different parts of Mexico and have never see anyone use tomato sauce. EVER. Don’t get me wrong this is a good rice dish but to be authentic you have to use real tomatoes that are crushed or blended and sautéed in the rice and oil, after browning of rice. Also traditionally most people use actual chicken broth and Knorr tomato bouillon. This feels like Tex Mex version to me more than an actual Mexican version.
Hi Katherine, while I appreciate your insight, this recipe is from a person who’s family is from and has always lived in Mexico. It’s most definitely NOT Tex-Mex.
Hi Katherine, I think that personally depends on the people in Mexico and how they like it. My family from Mexico makes the rice with out chicken stock and tomatoe bouillon. My grandma makes the sauce by blending tomatoes with garlic, onions, and salt. However, here in the US my Mexican family adds chicken bouillon and tomato paste with the blended tomatoes, garlic, and onion.
I first made this Mexican rice for a 90th Birthday party. I had a large Taco bar and this recipe was a HUGE hit!
I have made it numerous times since. It continues to be a favorite of all ages!
Nice! Thanks for stopping by Jeanne.
I used Goya tomato sauce. Not sure if that made a difference, but I’ll always use Goya tomato sauce now.
Thanks for stopping by Philip!
Wow !!! Best Spanish rice ever. Definitely 5 ⭐️
Will make this again and again and again !
Awesome feedback Philip! Thanks for stopping by.
This looks so yummy. I’m wondering about using brown rice. What do you think? I don’t have any white rice and wondered about substituting???
I’ve had readers try brown rice with success, but I haven’t personally tried it. You will need to cook it longer – whatever time it gives on the package.
5* to be sure!!!
He made this a Rice Cooker Recipe.
He followed your directions, doubled. And pressed cook.
It’s delicious. We have satued prawns soft tacos as the accompaniment. Also a Mexican recipe.
Together. To die for!!!
Nice! Thank you so much for your comment Kari.
I lovee this rice ive been making it for weeks now! I recently froze some and went to eat a week later and it came out very mushy after being reheated from frozen. How can i prevent this
Before packaging the rice up to be frozen, make sure that it is completely cooled. Store in an airtight container, and thaw before reheating. Also, reheat on the stove if you can.
Love this recipe, I use chicken bouillon instead of the Calde de Tomate tomato bouillon, and I also about half a can of drained rotel diced tomatoes.
I have tried both with 4 oz of tomatoes sauce and 8 oz. Of tomato sauce.
I prefer the 8 oz it is a little saucier but if you add chicken in like i do, it helps to flavor that chicken as well.
If you prefer less sauce I would definitely do the 4 oz. Still good an flavorful.
Fantastic feedback Karissa! Thank you so much for stopping by.
This is a very good recipe. I did not have Calde de Tomate so I just left it out. I used 2 cups of vegetable broth (because that’s what I had) instead of the water but otherwise I made the recipe exactly as written and it was easy and very tasty. I needed to add some salt (maybe the Calde de Tomate provides that in the recipe so just note that if you are not using it). I will definitely be making this on a regular basis!
Awesome feedback Robin! Thanks for stopping by.
Love this recipe!! I use it almost every Taco Tuesday!!!! I wanted to be adventurous one time and used enchilada sauce instead of the tomato sauce and it was SOOO delicious!!! Thank you so much for posting this recipe!!!!
You are so welcome Cassie! Thanks for stopping by.
I just made this with a couple variations because I couldn’t find the tomato boullion and I am vegan. I used two teaspoons of tomato paste and then instead of just water I used No Chicken Broth. It turned out perfect!!! I absolutely love it. I will definitely make this over and over again.
Nice! Awesome feedback Linds! Thanks for stopping by.