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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.

Authentic Mexican Rice on a platter

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 EnchiladasChicken 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.

Long grain white rice toasting in a pan, a wooden spoon for mexican rice

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.

tomato sauce in a skillet with a wooden spoon

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.

Authentic restaurant style Mexican Rice, being fluffed in the pan with a spoon

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

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, 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!

What Spices should be added 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.

What can I use as a substitute for the Caldo de Tomate?

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.

My rice didn’t cook all the way through in the 20 minutes. What happened?

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.

Is this really authentic?

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.

What kind of rice is best for Mexican Rice?

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.

Can you double this recipe?

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.
  • 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.
Authentic Mexican Rice recipe on a platter with a wooden spoon, a sprig of parsley

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!

Recipe
A close up of Mexican Rice.

Authentic Mexican Rice Recipe

4.66 from 874 votes
The best Mexican rice that is fluffy and rich in flavor!
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6 servings

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

Several people felt that the rice was a little too saucy for them. We have always used a full can (8-ounces) of tomato sauce but I have recently tested this recipe with just just half of a can (4-ounces). It still tastes amazing, just not as saucy (but still moist and fluffy). You can freeze the remainder of the sauce and use it the next time you make Mexican rice.

Nutrition

Calories: 160kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 4gCholesterol: 1mgSodium: 283mgPotassium: 105mgFiber: 1gSugar: 1gVitamin A: 181IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword Mexican Rice

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

    1. It’s been on my list to try it that way but I haven’t yet! I’m fairly certain it would work just fine, I just happen to prefer it on the stove. If using a rice cooker you’d still want to saute the rice first.

          1. I haven’t tried in a rice cooker because I prefer to cook it on the stovetop and saute the rice first. But you could definitely try it.

  1. Made this recipe today and it was delicious. I doubled the recipe and followed cooking directions, the rice was perfect. Thank you!

  2. I’m eager to try your recipe! Next month we will be making tacos and more for about 60 people and I have been looking for a good and uncomplicated recipe. I have never heard about not using stainless steel for rice. Do you know why?

      1. Thanks, Kristin! My favorite large pot is stainless steel. I will give it a try. It won’t be the first pot that I had to scrub or probably the last!
        I found the tomato bouillon but didn’t realize until I got home that there was extra Spanish on the name and it also has chicken in it. It should just give it a little different flavor.

          1. So far I made a batch of this recipe in a nonstick pot and an extra large batch of your Mexican chicken rice (I used little cubes of beef, its what I had on hand) in a stainless steel pan. Both were wonderful and well received. The nonstick pan actually stuck a little worse than the stainless but with the stainless I added the tomato sauce after sautéing the rice and made sure to scrape up all the tasty bits that had stuck so far. I think that helped. I will definitely be making the Mexican Rice next month for 35 people as part of Taco Night!

          2. Hi Ruth, thanks for sharing your experience! Glad to hear it worked out so well for you!

    1. I am preparing a taco bar for about 60 people. I am wondering how much Ruth had to increase this recipe to serve her group?

      1. Sorry this reply took so long! Tuesday we had taco night for 35 and made 5 batches (one pan with 3 and one pan with 2) 4 batches would have been enough but the leftovers worked great layered into a “Mexican lasagna” with meat, beans, chopped tomatoes, salsa and cheese, basically everything that was left over. We heated it on the oven until it was warn through and served it with sour cream.

        1. That’s awesome Ruth! So glad it worked out for you. Thanks for coming back and sharing your experience!

  3. I love this rice!!! I make it all the time, but never have leftovers. I’m making it tonight and doubling the recipe. I use butter, instead of oil…..1Cup of salsa and chicken stock.

  4. Thank you so much for posting this!!! This exactly what I’ve been looking for for years and it’s very similar to what a woman taught me down in Puerto Vallarta while on vacation but she didn’t have measurements so it was hard for me to recreate. I did have to add a half cup more of rice just so that my finished rice wasn’t too sticky but otherwise so good! Thank you.

  5. Hello,

    I am an American born woman, my mom was born in New Mexico she is of Mexican decent. Growing up I ate my moms rice that she made with tomato and It was horrible. I decided when I got married at an early age that I would conquer Mexican rice and I did after 15 years of practice. I use the chicken bouillon cubes with cumin, garlic, pepper, sautéed onion and diced bell peppers, and a bay leaf. I am told that I make the best Mexican rice ever. I am sorry to have to tell you but this recipe lacks flavor.

      1. Kristin! Your recipe is amazing!

        I love the flavor and it’s just right! It is not overpowering and it has the right taste to go with Mexican favorites such as fajitas and tacos!

        Love it!

        And I also want to commend you for posting that we all need to respect each of our own recipes because you are right—-it is OUR tradition!

        You didn’t have to share the recipe but soooo thankful that you did!

        YOU ROCK!

      2. Kristin ~ You ROCK! I love that you are able to respond to an unkind (perhaps just unthinking?) comment with grace and mercy. You are brave and I applaud you! Be blessed in all you do!
        btw…I have a really exceptional recipe for Mexican rice that I can share with you. Oh wait, it’s yours and you shared it with me! haha! Thank you, Marta

    1. Really? Was it necessary to leave that comment?
      Thank you, Kristin for posting your family recipe. I am making it right now?

      1. Yeah, that wasn’t necessary..this isn’t critical, it’s just downright rude.. and why are you looking up how to make Mexican rice then? Lol. You should be making a recipe blog to show off your “best Mexican rice” instead of leaving a arrogant comment.
        Anyway, hi Kristin! I am beyond thrilled to find this recipe. I remember as a child having this style of Mexican rice and can’t wait to try it tonight ? thank you!

  6. Hello Christian hello Christian my name is Glenn I’m wondering my bag of rice has one cup of rice to one and a half cups of water so what I use 3/4 cups water and then follow your recipe and use 4 oz of sauce and 8 Oz of water I’m not sure what to do here anyway thank you bye

  7. This looks delicious! I’m going to make this week. Any idea if this would work with brown rice instead of white? I already have some brown rice in my pantry. I would probably have to cook longer but wasn’t sure if it would turn out the same.

    1. Brown rice takes much longer to cook, and I haven’t tried it with this recipe. I would suggest looking at the cooking time difference between white and brown and adding that difference to your cooking time.

  8. This looks great! I’m in New Zealand and “tomato sauce” means ketchup here! Can you please clarify what “tomato sauce” means?

  9. Where do you get that tomato bouillon?
    I haven’t made this yet but don’t think I’ve seen it at my grocery store. Amazon?? Love rice so will definitely try this!

    1. You can find it in the hispanic section of your grocery store, and if you can’t find it there it’s available on Amazon.

  10. Can i use boxed tomato sauce instead of canned im sure tomato sauce is tomato sauce but maybe the packaging does mean something I don’t know

    1. I have only ever doubled the recipe, making it times 5 would be a feat, so I’d probably make 4 separate batches.

      1. I agree with making separate batches, I’ve tried to make huge pots of rice for family gatherings and it would most of the time still be crunchy or mushy. From then on I’ve always made multiple batches if needed. I’m going to try your recipe tonight for my burritos. I can’t wait ?

  11. This is a great recipe and yes I would consider it to be traditional. But I have a suggestion…..if possible use fresh tomatoes. I promise it will bring out even more flavor. For each cup of rice use two tomatoes, 1/4 small white onion and two garlic cloves. Blend that together and have it on hand before you start cooking the rice. It’s just a suggestion, I don’t mean to offend anyone. Try it and you be the judge?