This post may contain affiliate links. Please read our disclosure policy.
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 and with our favorite meals, like Ground Beef Enchiladas, Chicken Tacos and Carne Asada.
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.
Ingredients
Get a detailed list of ingredients & instructions in the recipe card below.
- 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 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.
- Water – Substitute chicken broth if you prefer, especially if you omit the caldo de tomate.
What is the Difference Between Mexican Rice and Spanish Rice?
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, 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!
What Spices to Add to Rice
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.
How to Make Mexican Rice
- The first step is to brown the rice by cooking it 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 all of the water is absorbed and you can no longer see it 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 vegetables, like peas and carrots, or even chicken, like in my One Pot Mexican Chicken & Rice.
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 homemade Mexican 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.
- 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. Reheat in the microwave or on the stovetop.
- Add a chopped up Roma tomato for more color and freshness.
Frequently Asked Questions
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.
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 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 fine. Brown rice can be used, but will require an additional ⅓ cup of water and about 10-20 minutes more cook time.
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 and if you want some delicious authentic and Mexican 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. Don’t forget the Margaritas! Want Mexican food for breakfast? Try this amazing Chilaquiles recipe!
Authentic Mexican Rice
Ingredients
- 2 tablespoons vegetable or canola oil
- 1 cup dry long-grain white rice
- (4-8) ounces canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce
- 2 cups warm water
- 1 teaspoon chili powder
- 2 teaspoons Caldo de Tomate tomato bouillon
- 1 teaspoon minced garlic about 2 cloves
Instructions
- Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
- Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, Caldo de Tomate and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
- Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.
Notes
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I stumbled onto this recipe a few years ago and it has been my go to ever since. My husband absolutely loves it and requests it often. Thank you so much for helping this helpless cook!
You are so welcome Lucy! Thanks for stopping by.
I just made this recipe for the first time and mine turned out perfect, not saucy or mushy at all. I doubled the recipe using 2 cups rice, 3 cups chicken stock, 4 oz tomato sauce, 4 oz salsa, and 1 heaping tablespoon of diced jalapeños, plus the garlic and spices. Yum! Should be hit at our Mexican themed dinner party this evening!
Love your feedback Melonie! Thanks for stopping by to share.
This rice is amazing!
Thank you J!
This rice is amazing! The whole family loves it!
Nice! Thanks for stopping by Marley.
Love how your rice looks, how much water do you put in pan when rice is cooking?
Hi Diana, All the information you need can be found in the recipe card.
I made this but I took out 8oz of water an it came out perfect
I love this recipe!! It’s important to note that Uncle Ben’s style rice will not work, as it’s parboiled. I used it once because we were out of our regular rice, it was soupy. This is a keeper!
Awesome feedback Ally! Thanks for stopping by.
I just wanted to say, I LOVE this recipe. It is a fan favorite and EXTREMELY forgiving. I have made it for literal years doubling the recipe (I use a total of one 8oz can) and it still turns out perfect. When I forget to pick up the tomato sauce, petite diced tomatoes and tomato paste have worked as substitutes. I do also add Sazon Goya for extra color and flavor. This recipe is the absolute best!! Thank you so much!!
You are so welcome Jenna! Thank you for the awesome feedback.
I have been searching for a Mexican rice recipe that we liked, and this is it! Turned out amazing – definitely saving. I’ll probably add just a dash of cumin and some salt next time, but such a great recipe. Thank you!
You are so welcome Ginette! Thanks for stopping by.
I love the recipe. I tweaked it a little. I left the tomato sauce out. I used around a tablespoon or two of tomato paste and added a diced seranno pepper. I also used chicken broth / stock instead of water. Before adding the broth. I mixed all the ingredients up before adding it to the rice. I’ve tried over the years to make Spanish rice to no avail. This recipe has given me the ability to make a Spanish rice in which me and my family really enjoy. Thank you.
You are so welcome John! Love the feedback, thanks for stopping by.
Absolutely perfect Mexican rice!!!!
Thank you Ben!
Of you find the rice too saucy after using 8oz of tomato sauce it is because you should use 1 1/2 cups if water. The tomato sauce replaces the water. Do this and your rice will be nice and fluffy.
Sure, you can do that. But we find that ends up with a little too much tomato flavor. As with any recipe, you may need to play around with it to find a flavor you really love.
This was good!
Can I use chicken bouillon next time? Just curious
Glad you enjoyed it! Yes, you can use chicken bouillon. It will just have a little different flavor, but still delicious.
Thank yoh for this recipe. Have you a shredded beef recipe to go with this rice. Cheers 👍
I have a few of them! Try one of these: Instant Pot Spicy Shredded Mexican Beef, Slow Cooker Red Chile Beef or Crockpot Spicy Pot Roast Using Top Round
Been looking for a recipe as good as the Mexican rice my mom makes. And this is better! Don’t tell her haha. I put some of the garlic and some raw rice and the chili powder and grind it in my mortar and pestle to really get the flavors out of it. I add a tablespoon of tomato paste as well and it’s really really good.
Awesome feedback Genevieve! Thank you so much for stopping by.