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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.
My hard to please husband who grew up in west Texas loves this rice. And it is so easy to make. Yummy!
Nice! Love the feedback Barb, thanks for stopping by.
I followed instructions to a T or so I thought and it didn’t turn out. I LOVED the flavor of the rice and not too saucy but the texture of the rice was gritty. Not the crunch of under done rice, and when fluffing the rice the grains were breaking. Only thing I can possibly think of was maybe I made the rice too golden? Maybe some can troubleshoot.
I only used half a can or a splash of the tomato sauce. My rice turned out fluffy and perfect. I think half – to a full van may make the rice too soggy and cause it to break.
The best Mexican rice ever!! This is now my go to for Mexican Rice. I made it as directed and it came out perfectly. The first time I used this recipe I had to use chicken bouillon and it was still delicious 😋
Awesome feedback Jeanna! Thanks for stopping by.
Hi there! Coming from a Mexican family, I should know how to make it not problem, but I still seek out a recipe from time to time just to refresh my memory! I made this with chicken bouillon (sodium free) and added a tsp salt, because thats all I had.(I know my parents use the tomato bouillon for more flavor). I also only used 1/4 cup tomato sauce, and added it to the fried rice and let it cook down before adding 2 cups chicken broth. This gives it tomatoey flavor without it being too saucy, as it cooks into the rice a bit. Otherwise I appreciate the recipe 😋 I love Mexican rice soooo much!
That’s a great tip on the tomato sauce. Thanks for your comment!
Fantastic site. Education is one of the most powerful things in life. It allows us to find the meaning behind everything and helps improves our lives in a massive way.
The enchilada sauce in lieu of tomato sauce, is a MAGNIFICENT IDEA…much appreciated 😁👍
As a general rule, rice is a 2:1 ratio-liquid to rice. With 2C water & 8oz tomato sauce, you’re @ 3:1. That will certainly give you a soupy/saucy end product. Other than that, I REALLY liked this easy, hassle free preparation… THANKS
Hi Tim, while that is true with straight water/broth, tomato sauce is much thicker and doesn’t result in anything resembling “soup.” Glad you like it though.
I am a good cook and yet I seldom make rice well. This is by far the best rice I have ever made, and my family and I agree it is also the best tasting! That you from saving me from bad rice!
This mexican rice is sooo delish! 😋 My husband and I loved it! 💓 Thanks for sharing! 😊
I’ve used canned enchilada sauce instead of tomato sauce. It adds a little extra flavor. We like the medium but it’s pretty spicy so I’d recommend the mild if you don’t like it too spicy.
This is a go too for our family
This would be excellent with some white onions tiny bit thinly diced in the water mixture.
TIP**** 8 ounces of tomato sauce is too much stick to 4 ounces and it’s perfection. I followed this perfectly and it was amazing. My whole family loved it. This is a great recipe I fully recommend. Garlic is also not necessary and can be omitted if needed. I suffer parosmia after covid. So onions and garlic make food smell and taste strange for right now. So that’s only thing I skipped 10/10. I bought petite diced tomatoes and had just a few teaspoons and fluffed it in. 👌
Love the feedback Amber! Thanks for stopping by.
Can you double the recipe? If so, do I cook it for 40 minutes instead of 20?
You can double it, but it’s a little tricky. I’m working on testing this one out, but basically, you can double the amounts in the recipe and still it should cook in 20 minutes. But don’t use more than 8 ounces of tomato sauce.
Absolutely delicious and authentic!
Thank you Toni!
My “go to” Mexican rice recipe for my family and friends. They love it!
Love the feedback Jeanne! Thanks for stopping by.
So good! I wanted a healthier alternative to packaged Mexican rice in a box, and this is it. Tastes very similar to the rice at my favorite Mexican restaurant. I will definitely make it again!
Nice! Thank you for the awesome feedback.
I used 14.5 ounces diced tomatoes instead of tomato sauce. I reduced the water to 1.5 cups warm water with 2 chicken bouillon cubes as I did not have Caldo de Tomate tomato bouillon. Thanks for the recipe. I will no longer buy boxed Mexican rice!
Nice! Awesome feedback Sherry! Thanks for stopping by.
Instead of tomato sauce, I used 14.5 diced tomatoes. I reduced the water to 1.5 cups, with w 2 chicken bouillon cubes as I did not have Caldo de Tomate tomato bouillon. It tasted fantastic! Thanks for the recipe.
You are so welcome Sherry! Thanks for stopping by.
I only did the 4oz of tomato sauce because I like my rice fluffier instead of saucy. But this rice was still way too liquidy. I tried to cook off the rest of the liquid and burned the bottom. The flavor was great but definitely should take out some water next time, probably take away a whole cup of water. I will try it again without so much water. Thanks for the recipe!
I’m going to assume that the heat was too low, that’s usually the reason the water is not all absorbed. I cook this with 4 ounces at least once a week and never have leftover water.
Tried this recipe quite awhile ago and my family, myself included loved it so much I have been making it ever since. Thank you for sharing this recipe.
You are so welcome Ava! Thanks for stopping by.
You said at the beginning look for tips to use brown rice, it may just be me but I was unable to find any tips at all.
Hi Hershel, Under the section titled FAQs, there’s a line that says “what type of rice.” You have to tap to drop down the answer. But it says “Brown rice can be used, but will require an additional ⅓ cup of water and about 10-20 minutes more cook time.”