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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.
This is fantastic! Thank you.
Kristin, Just a question before I make this tomorrow as a side dish for Carne Asada……The picture you posted looks like it has little pieces of tomato in it, although tomato sauce is smooth with no tomato pieces. Did you use crushed tomatoes or add some fresh chopped tomatoes to get those little pieces of tomato in your rice?
Nope, just tomato sauce. The sauce is move visible in some spots, so that if probably what you are noticing.
Perfect! My favorite and my family loves it! The only change I make is to double it. We would fight over it if not! Thanks for sharing.
Thanks. I’m fixing this as I text. A lovely lady from Mexico fixed a dish with much the same ingredients as this I think with peas included. I’m going by a long ago memory. So I’m anxious to taste. ?
You can definitely add some veggies!
This is the best recipe ever!!! I have made it 5 or 6 times and every time it’s amazing!! Thank you for sharing!
Kristin, I have been searching the internet for a recipe that might be similar to the restaurant rice a friend ate at lunch yesterday. It looked very pale orange and fluffy. She said it was quite dry and utterly delicious. All the photos and videos I saw today came up with very wet or sticky looking rice. Yours is the only one that looks dry and fluffy. That alone is reason enough for me to want to try it. I cook on an electric stove which retains heat long after the power is turned off. I usually boil rice and stir it for a minute or so. Put the lid on the pan and turn off the heat. Twenty minutes later I have perfect rice. For those people who are experiencing “crunchy” rice or mushy rice, I would say that the ratio of liquid to dry rice is not right. More liquid for the crunchy rice and less for the mushy rice should solve the problem. Sometimes it just takes a little experimenting. I wonder why some people found suggested tweaks so offensive to you. It’s one thing to say you don’t know Mexican and quite another to let you know some slight adjustments they found improved flavor or texture. For example, I love cumin in Mexican dishes, so would probably add a bit of that to your recipe. In any case, I intend to try this recipe and hope it turns out to be just what I was looking for. I’m ready to five star it right now because it looks perfect.
Hi Kristin,
This recipe sounds terrific. I’m hosting a Mexican fiesta baby shower this Saturday, March 3. If I make this rice the night before and refrigerate it, are there any changes to the recipe that I need to follow?
Thank you,
Linda
No, it will be fine just like it is. Just reheat and serve!
I have never seen oil used in a Mexican Rice recipe. I was taught how to make Mexican Rice by a Mexican Nanny that we had when I was very young. She said use lard (Crisco, etc.), NOT oil. I know everyone wants the oil because it is better for you. But, if you eat tamales, they have lard in the masa harina. And I’ll bet that the rice has lard, as well.
Sounds yummy! Does your authentic Mexican cook have a recipe for sopapillas????
I’ll ask her!
My daughter enjoys the taste of your rice. I have tried this recipe a few times now. Only problem is my husband always complains that the rice is not done. No matter how long I let it cook. The only rice he approves of is the boil in bag crap lol. Could I try it with that and brown it, then add ingredients? I hate that I can’t seem to get the rice right since my daughter loves the flavor.
You wouldn’t get the same flavor with the boil in a bag rice. But I hear you – my fiance won’t eat it either. He’ll only eat “sticky rice,” nothing with any flavor! LOL
I followed the directions but mine came out wet. Even with extra cooking time it just turned mushy. I’m sure it’s just getting the heat just right. I made it again in my rice cooker, toasting the rice in a pan and using all ingredients except the tomato sauce. Filled the cooker with water to the appropriate line for 1 cup of rice. It came out really good. Since I’m a rice cooker gal, I’ll keep doing it this way.
Thanks for this terrific recipe and the secret ingredient!
Have you ever tripled the recipe? I know some recipes don’t turn out correctly just by tripling the ingredients so I was just wondering if you have done it. Looking to serve 16 people. TIA!
I would test it out first. I’ve only ever doubled this recipe.
I’ve only doubled the recipe, too, but would advise cutting back on the oil (probably 2x the oil instead of 3x) and reduce the liquid a little bit — try a 1/2 C reduction for a triple batch and let the results tell you if you need more or less liquid the next time.
Whatever quantity of flavoring ingredients you like for a single batch should be tripled. You want the same great flavor of the single batch, so don’t cheat yourself on the triple batch.
Getting the texture of the rice the way you like it gets trickier as you increase the size of a batch. You don’t want the rice at the bottom to be crusty or mushy when the rest of the rice reaches fully cooked tenderness, and you don’t want all your moisture to disappear before the rice fully cooks.
Using low enough heat and a heavy-bottomed pan with a tight-fitting lid can help keep the moisture and temperature more evenly distributed. Because the pan traps most of the moisture, you might need to reduce the amount of liquid you use.
This recipe is basically the same as some others on the net. Most are concocted by non Mexicans and/or people who have never been to Mexico or know Mexican families. Granted some Mexican families do theirs differently but most do not use tomatoes or garlic. . . ever. This is very annoying and insulting and no matter how good someone thinks this is, this recipe is not authentic Mexican I don’t care who gave you this recipe or where you took it from. Ours is a Mexican family and no one makes their rice this way nor do traditional Mexican restaurants. I am thinking your other “Mexican” recipes are not authentic also, but I am not going to review them at this time.
Actually my extended family is Mexican and they are insulted by your insinuations. To each his own but just because it isn’t the way your family makes it, doesn’t make it wrong.
You know what is funny. My best friend is from Tijuana and they owned a restaurant and she said this recipe is almost exactly like the one that her grandmother passed down to her mother and the entire family uses this same recipe. Not sure why you would come on here and bash this nice lady that was nice enough to share her recipe with everyone. Some people don’t have anything better to do with their time. The thing that I really found interesting was the fact that even though you are Hispanic and or your family is…you were actually on this site so you must have been looking for a recipe for Spanish rice so……just saying. I don’t know what it is, but just about every forum on line always has some hater saying something negative. Its sad that our society has come to that. So with all of that being said…why can’t people be nice to each other?
Thank you Alison!
I’m Mexican and I approve of this recipe! The important part is that it’s delicious, rice is fluffy, and it DOES taste like Mexican rice. Now, even Mexicans do it differently than other Mexicans. I bet “Fortuna” didn’t even bother making it. She’s afraid she’s going to like it. LOL I love the fresh garlic in it!
Listen, not everybody’s recipes are the same. They are all tweaked to their own desire, and that’s why she can post it here as her own (not somebody else’s). ¡Comprende!
Sooooo don’t make it.
I haven’t tried it yet but it looks just like any traditional mexican rice I’ve ever had and I love how simple the recipe is!
Omgosh! This recipe was so good, my family loved it!
I just made this exactly according to the recipe and it is now sitting on the stove resting. It looks, smells and tastes wonderful.
Thank you so much for this fantastic recipe.
“Too garlicky” L O L…………didn’t know that could actually happen (questioning facial expression)
I was taught how to make “Mexican Rice’ about 50 years ago, by our cook, who was, of course,
a wonderful Mexican lady, “Esperanza”. She lived with our family for decades.
With a few minor adjustments, this is the SAME recipe she’d use. Again, with some tweaking.
I’ve always amazed people with my “Mexican Rice”. Most think it’s such a production that they won’t/can’t replicate it at home. If they only knew :)) Thanks for posting this, I need to get “Mexican Rice” into my menu rotation more often………..
In the past I have tried several recipes where you toast the rice before adding the ingredients, then you add everything and let it simmer. Mine always turns out crunchy, not nice a fluffy and tender. Does this recipe produce a soft, tender Mexican rice?
Hi Shannon–
I’ve made this many times and it’s always a soft rice. I’ve never had it come out crunchy. 🙂
Thanks Maureen for your feedback!
Do you think it’s possible to use brown rice??
Brown rice cooks very different than white, so I can’t say for sure what would be best.
When is the best time to put the frozen peas n carrots? Thank you.
I would heat them in the microwave and add them just before serving. Or, you could add them when you add the water but run the risk of over cooking them.
YUMM! Ya know, you can brown your rice in a frying pan, then put the rice along with all the rest of the ingredients into your rice cooker to finish the cooking. I love simple.