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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.
This is the best recipe I’ve found yet! I used 4oz of tomato sauce and it was perfect. Next I will try it with brown jasmine rice. I saw your instructions. Thanks for the AWESOME recipe!
You are so welcome Rebecca! Thanks for stopping by to share.
I used a half can of Rotella with chillies instead of the tomato sauce. It was very good. Could have used the whole can because the meat was dry. Having saucy rice would have been extra good!
Awesome feedback Lynne! Thanks for stopping by.
My husband loves this rice, says it’s better than any restaurant. I use chicken broth and add half an onion, one jalapeno pepper, and 1/4 of a can or so of tomato sauce. It’s wonderful.
Awesome feedback skwerlygirly! Thanks for stopping by.
Perfect! Thanks for a great recipe.
You are so welcome Jackie! Thanks for stopping by.
Wonderful recipe. I substituted chicken broth in replace of water and then added shreadded chicken and made it a meal. Both ways were delicious.
Thank you for your feedback Laura!
I made this rice tonight alongside a grilled sirloin steak and i was in heaven
Nice! Thanks for stopping by Steven.
Do you stir it during those 20 minutes? Or just leave it be like you do in a rice cooker!? My rice is ending up kinda mushy? I’m wondering if it’s be cause I’m over stirring?
Hi Ashley, You should not stir the rice. Leave the lid on the entire time it’s cooking, and don’t uncover until the time is up.
I’ve made this twice. Delicious!
Has anyone tried using brown rice instead of white rice? How did you adjust the recipe? Thanks!
From the FAQs section of the post: “Brown rice can be used, but will require an additional â…“ cup of water and about 10-20 minutes more cook time.”
I followed recipe as usual. Used 8 oz of tomato sauce and added 1/2 of a small onion diced. My hubby said I put my foot in that rice and called me Rosa. I’ll take that compliment any day.
Nice! Love your feedback Corene! Thanks for stopping by.
This came out so good. I doubled the recipe and used 8 oz of tomato sauce as suggested. Thank you!
You are so welcome Michelle! Thanks for stopping by.
My whole family loved it! They said they would be happy to never eat at a Mexican restaurant again! What is the best way to reheat frozen rice?
Hi Kaye, So glad your family enjoyed the recipe. I would thaw the rice overnight in the fridge, then you can microwave it (lay a damp paper towel over it to rehydrate) or cook on the stovetop. If it seems dry, add a small amount of water to rehydrate.
I’ve made this twice in the last week! I like saucy rice so I went with the full 8 oz. Delicious, easy to modify, and clear instructions. Thanks!
I didnt see the note about it being too saucy before I started, but just looking at the ingredients, it looked like too much liquid for the amount of rice so i made a judgement call and used the 8oz tomato sauce, mixed with water, and cut the water amount and measured a 2:1 ratio that I normally do for rice, and it came out just right.
Was just about to try cutting the water in half also as I only use 2 C of water for 1 C rice. Thanks!
The best recipe I’ve found for good Mexican rice at home so far. I like to use 4 Oz. taco sauce instead of the plain tomato sauce, and add in a small can of drained diced tomatoes with green chilis, and green onion for garnish at the end. Family asks for it at least every other week!
Thank you Ember! Love the feedback, thanks for stopping by.
It was an easy recipe. I added fajita seasoning, onion and bell peppers. It came out great.
Love the feedback Stephanie! Thanks for stopping by to share.
The rice was a huge hit! I read the comments about it being too saucy after I added 8oz of tomato sauce, so I just added 1/4 cup more rice and it was perfect! Thank you!!
You are so welcome Brandi! Thanks for stopping by.
We have fajitas for our Christmas feast, and I was responsible for the rice. My son, who masters the fajitas on the flat top, demanded ‘authentic’ Mexican rice. I found your recipe, and followed it to the letter, but I did double it. Could not have been easier. came out perfect. I added frozen peas and carrots after I had fluffed the rice , and the dish was complete. It looked great, and it tasted even better. There was none left after it was all said and done. Thanks for posting the recipe, and whether or not it is “authentic “is not really important, the appearance, taste, and ease of preparation make it a keeper! Thanks again!
Love your feedback, Steve! So glad I was able to be just a tiny part of your holiday meal.
I made this recipe tonight 😊 the flavor was so good! I’ve never used the tomato bullion before, I think that made a big difference! I also used the full 8 oz of tomato sauce. It was a little wet, so I might use 6oz of sauce next time and see. I will definitely make this recipe again. Thank you for sharing!
You are so welcome Holly! Thank you for the awesome feedback.
Another score!! Perfect proportions — flavor and texture are on point. Thank you so much. Can’t wait to try out some more of your recipes!
You are so welcome Flo! Thanks for stopping by.
Such a fabulous recipe! My daughter picked this recipe to make for a Spanish class assignment. She did a great job and the entire family loved it. Thank you!
You are so welcome Lisa! So glad everyone loved it, thanks for sharing.