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, 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.
I followed to a tee and this was not good at all. Too tomatowy and way too salty
Hi! Was wondering if you know the calorie count? This rice is amazing!
Just wondering how many servings this makes. I LOVE Spanish rice and this sounds really good.
We are able to feed at least 6 people with this recipe.
Easy and very tasty. Goes great with a good mixed grain chilli I do which is also quick and simple. Attempting to be as veggie or even vegan as I can be!
This was delicious, and also very easy! I’ve made it twice in two weeks, once a day ahead and once the day of…perfect either way!
Hello! Does this rice have to be served fresh? I was hoping to keep it fridged overnight and serve it for lunch tomorrow. Also, I used brown rice instead of white and I was wondering why the portion of water seemed a lot more to the portion of one cup of rice. I needed to make a larger serving so I quadrupled it but it just seemed like too much water so I only used 32 oz for 4 cups
The water to rice ratio is correct – the rice absorbs the water and this is what you will find with any rice recipe. However I haven’t made this with brown rice, so I don’t know how that would turn out.
And yes, you could definitely make this a day ahead. Just reheat in the microwave or on the stove.
You can use the same amount of water for brown rice, a half a cup more won’t hurt any. I’ve never used chili powder before, we normally use cumino for the flavor along with the caldo de tomate, and chiles on the side or salsa.
Yes. I use cumin too!
Hi…32 ounces is the same as 4 cups. There are 8 ounces in a cup.
This is a great recipe and almost exactly how my Abuela from Zihuatanejo makes it! I am excited to try some of your other recipes Kristin! I love your responses how everyone has differences in their kitchen and the fact that you aren’t afraid to step outside the box. Keep it up! For the “women” who bashed; shame on you! What happened to uplifting others!
I accidentally used a stainless steel pan. What will happen?
How did it turn out? For me, a stainless pan tends to stick.
Or you could tell us what happened since you are the one who did it?
This was SO delicious! One of my favorite things I’ve made in a while. I used jasmine rice since that’s what i had on hand and it worked great.
Very authentic tasting too, thanks for the great recipe Kristin! Ps. It is not too garlicky at all!!
I have used jasmine rice as well and actually like it better than regular! So glad you enjoyed it.
Hi Kristen. I made this delicious rice yesterday, tripling the recipe, and added shredded carrots, peas, and chopped onion. Everyone loved it! Happy Cinco de Mayo 🙂 Thank you.
Hi Kristen I tripled this recipe yesterday and added peas, shredded carrots, and 1/2 chopped onion. Everyone loved it!
Happy Cinco de Mayo!
Loved this, with a few minor changes…used vegetable juice, as that is what I had on hand. Substituted cumin for the chili powder and added 1 chicken bouillon cube. Deelish!
I didn’t have the tomato bullion so I used beef broth in place of water, I sautéed the garlic and tablespoon of chopped onion in the rice right before I put the broth in. I make homemade dried chilies from my garden and I sprinkled some of that in for some heat along with the New Mexico chili powder and a small amount of salt. Yum!
Oh! I did use the 8oz tomato sauce, too! 🙂
Incorrect Mexican rice made by a causcasion women who doesn’t know what she’s talking about. And I love how the story of its discovery is 3 people removed cousins something was Mexican. Sure… Let’s just call it factually incorrect cultural appropriation and call it a day.
Yes. Go call it a day. Why are you even reading the recipe if you are the cultural expert on Mexican rice? It amazes me how people spend their time.
Hi Kristin..I.read.your mex.rice.and.I liked..but not all ingredients…
Thank you for sharing your recipe with us Kristin! I am helping with a fundraiser, and I chose a burrito bar. So I am looking for a unique Mexican rice recipe to use. I am going to try yours as it looks really good! Of course we do not have tomato bullion readily available in the “far” “far” regions of the North, so again… thank you for the tips you have provided. Those of us who have no authentic resources, yet love the flavors… are greatly appreciative for all the tips we can get.. : )
You can easily just use chicken broth in place of the water and tomato bouillon. We like the flavor it adds, but you can certainly swap it out.
How many servings does this make and what is the serving size?
Thanks
It’s going to make around 6-8 servings.
This looks great! I’m going to try it, with a little adjustment. I don’t have the tomato bullion, so I’m thinking chicken better than bullion, and a squeeze of tomato paste.
That’s a great substitution!
This Mexican rice recipe is amazing. This is the first time I have ever made Mexican rice and it turned out great.
This is a nice recipe.
Simple b but nice.
The thing people need to understand is that to a certain degree, the culture of Mexico is largely a peasant culture, so there’s no benefit to trying to get cute and add oddball things like white truffles or Saffron. To be authentic is to be simple.
Thank you. I have a big group coming over tomorrow and needed a recipe I can play with and get the job done. This is perfect.