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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 and with our favorite meals, like Ground Beef Enchiladas, Chicken Tacos 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.
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 chicken broth if you prefer, especially if you omit the caldo de tomate.
How to Make Mexican Rice
Get a detailed list of ingredients & instructions in the recipe card below.
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 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 vegetables, like peas and carrots, or even chicken, like in my One Pot Mexican Chicken & Rice.
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.
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.
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.
- Add a chopped up Roma tomato for more color and freshness.
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 Recipe
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.
Super good recipe! Just wondering, does anyone know with the serving size is for the nutrition facts? Not sure if I missed it, but I’m assuming that that’s the nutrition info for half a cup?
yes it is roughly half a cup.
Hello can use Beef bullion insted or is chic a must ?? Thanks
Sure, you can use beef. Chicken bouillon tends to be the more widely accepted option.
Love this recipe. My family enjoys it on taco nights. I’ve been using this recipe for the past year, no more buying packaged Mexican rice. Thanks a lot.
You are so welcome Que! Thanks for stopping by.
This is the closest rice recipe my friend taught me years ago to make. Over the years I forgot how to make it. She taught me how to make it without tomato sauce and that’s what I did with the recipe. Left the tomato sauce out and it was still so good! Thanks for sharing
You are so welcome Angie! Love the feedback, thanks for stopping by.
Best ever!! Have made this rice several times now and it’s always perfect. I do use almost 8 ounces of tomato paste and never needed more or less. Best go to recipe for Mexican rice 👍👍👍👍👍
Thank you Sue!
Can I make this in the oven? I did my calculations I’m trying to make enough for 50 servings holy cow I know lol. If I add this to a roasting pan will it be soggy? I’m going to do some more research on how to approach this in the oven just thought I’d ask first lol
Hi Tina, I wish I had more advice for you but I’ve never made more than a double batch. Definitley search google and I’m sure you will find something great!
5 stars!!!!! just like she suggested use 4 oz of tomato
Thank you Michelle!
Omg you have changed my whole world. You have no idea how many years i’ve tried making the perfect Spanish rice. I could never do it. Even with years of watching my whole family making it so good they never measure so i could never get it down thank you so much. I did use 1/3 of tomato sauce instead of the whole can because the first batch was a little too saucy but still really yummy but the flavor was so perfect and I used chicken buion it’s so yummy. Thank you!
Thank you Ramona! We are so glad you enjoyed it!
I’m Mexican and this is pretty close (although we never used a recipe). My grama always said the tomato sauce (or V8 or whatever tomato product you have on hand) was just to color it. We always sautéed our rice with garlic and onion. After you add the water and tomato product we also add broth (whatever flavor goes with whatever you are having it with). Ours is always on the dry side but probably to soak up any chili sauce from your main dish! 🙂
Kristin thanks so much for this recipe. We’ve made it probably 25 times so far – every time we eat carne asada tacos/tortas, fish tacos, or pupusas. It is always a huge hit with our company and they’ve come to expect this rice when they come to visit for dinner! I don’t measure anything anymore but just make it from memory. Along the way, I’ve made a few tweaks that seem to compliment our tastes. We always make a double batch. About 10 oz. of enchilada sauce instead of the tomato sauce adds another level of flavor. I generally use chicken bouillon and only 1.5 cloves of garlic (garlic pressed) since most of the kids say any more is too garlicky. About a teaspoon of cumin for the double batch too. Very easy recipe and so very tasty.
You are so welcome Dave! Fantastic feedback, thank you for the kind words.
I love the flavor of this, the only thing it was to wet for what I like my rice to be, next time I will cut the liquid down. Other than that, it’s a keeper!
Glad you liked it! Some are not a fan of the saucy rice so I added that note. Hope you do try it again!
Can I make this a day ahead of time then put it in a crockpot for the day of the party? I will have to triple the recipe. Should I add more sauce if I do that?
Hi Rochele, If you plan to put the rice in a crockpot, I’d recommend Placing paper towels across the top before covering with the lid. The condensation can cause the rice to get sticky and crumbly.