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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 876 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. I LOVE this recipe! I’d like to try and make it in my instant pot, have you tried that? I wonder what the measurements would be.

    1. Usually that’s because the heat is too high, but it could also have something to do with the type of pan you’re using. If you could give me more details I might be able to help more. 🙂

  2. My search is finally over! This is the first recipe I’ve tried that actually tastes like the rice at Mexican restaurants (and I’ve tried at least 6 others). I was about to give-up on trying to make this dish at home and figured I’d give it one last shot. What a pleasant surprise – thank you!

  3. I would like to use this for a larger group, 30-40. How many does these portions serve? Also, is there a way I can put a large amount into the oven to cook instead of doing it all on the stovetop?

    1. One pan could serve up to 6 people, maybe 1 more if the portions are small. I have never cooked it in the oven however, so I can’t say how that would work. I have had people say they’ve doubled the recipe and it was good.

  4. So, I tried making this recipe (its also basically my moms recipe) and the only thing I had a problem with is the temperature and having all the rice cook. I followed the instructions on the temperature like it says but after 20 minutes the rice beeds were still uncooked and all the water had been absorbed. I tried adding water but it didn’t fix it. Basically I had it simmering for over an hour and the bottom of the rice was all mushy from it, yet the middle top of the rice was uncooked. Does anyone have any good suggestions on this?

  5. Perfect! I couldn’t remember the amounts of everything that my friend from Jalisco taught me. This tastes exactly like hers. Thank you so much!

  6. Hi Kristen…I love this recipe…only made a few adjustments …I used a diced onion & a few tomatoes I had left that I didnt want going to waste and diced them up to…I added a packet of Sazon seasoning & half a bag of Frozen peas,carrots & corn and OMG it was AMAZING…Ty for the recipe…this is the best one I have found by far 🙂

  7. I can’t believe anyone would say this isn’t authentic. I am part Mexican and my Mexican mother always made this staple dish in our household this very same way (minus the tomato sauce). 🙂 I think its great! Thanks for sharing!

    1. It’s actually my cousin’s mother-in-law, but I’ll be sure to let them both know how you feel. Thanks for taking the time out of your day to share your feelings.

    2. Hello, Blair Hunter,
      I read through a few of the wonderful posts here and the only negative one was this random post about you not caring about family members Did you not like the recipe? Have a better option to suggest? Were you not able to follow the recipe, although I find it quite simple?
      Regardless of your opinion of the recipe, perhaps you should remember your manners and keep rude comments to yourself.
      I hope you have a lovely day.
      P.S. Just try the rice, it’s AMAZING!!

      1. Well said Wendy…..The recipe is AWESOME…TY Kristen for posting it…Some of us were raised not to be Rude !!!!!

        1. So many people now a days either have not been taught manners or they just don’t care. I was taught if you don’t have anything nice to say, don’t say anything, or you catch more flies with honey than you do vinegar. So many beautiful people with ugly dispositions. Beauty is only skin deep, but ugly goes to the bone. With that said the recipe was exactly how I was taught to me by my friend that is from Jalisco, Mx.

  8. Hello Kristen I made this rice for a gathering last night at 11pm what I love about it is that as tired as I was it was SOOO EASY to make . I’m not going to say I gave my all into making it because I was sooo tired lol but I followed instructions and boldly TRIPLED the recipe because it’s for a big group. When my husband and I tasted it to make sure I can actually serve it to people, he said “ Man that actually taste like Mexican rice at the restaurant, that’s really good!” And I had to agree with him it tasted so good it took everything not to eat anymore and remember I was making this for others ! Lol Thanks for posting a simple AMAZING recipe!

  9. Hello Kristen I made this rice for a gathering last night at 11pm what I love about it is that as tired as I was it was SOOO EASY to make . I’m not going to say I gave my all into making it because I was sooo tired lol but I followed instructions and boldly TRIPLED the recipe because it’s for a big group. When my husband and I tasted it to make sure I can actually serve it to people, he said “ Man that’s actually taste like Mexican rice at the restaurant, that’s really good!” And I had to agree with him it tasted so good it took everything not to eat anymore and remember I was making this for others ! Lol Thanks for posting a simple AMAZING recipe!

  10. Hello Kristen I made this rice for a gathering last night at 11pm what I love about it is that as tired as I was it was SOOO EASY to make . I’m not going to say I gave my all into making it because I was sooo tired lol but I followed instructions and boldly TRIPLED the recipe because it’s for a big group. When my husband and I tasted it to make sure I can actually serve it to people, he said “ Man that’s actually taste like Mexican rice at the restaurant, that’s really good!” And I had to agree with him it tasted so good it took everything not to eat anymore and remember I was making this for others ! Lol Thanks for posting a simple AMAZING recipe!

  11. I’ve made this recipe numerous times. It is a favorite. Extremely easy to make and just delicious. I use Better Than Bouillon No-Chicken base instead of the Calde de Tamote. Thanks for this recipe which is now a staple in our house!

      1. Btw, I now make this using brown rice. It tastes just as delicious, although it takes about twice the time to cook.

  12. I made it last week just follow her recipe don’t add minute rice no cast iron just follow it and it will be fantastic

  13. I’ve tried so many rice recipes. This will be my go to one from now on. Finally!! Thanks so much for sharing!!

  14. This is the same recipe that I was taught by a Mexican friend’s grandmother. Some people want to stir the rice while cooking, but it’s important to leave the rice alone until finished cooking. I get requests for this recipe from my family all the time.

  15. So I plan on trying this out soon but would this possibly work on a cast iron pan?
    By the way thank you so much for posting. My grandma use to make it like this and I couldn’t find this recipe anywhere.

    1. I haven’t tried a cast iron pan. Normally I’d say yes because I love cast iron but eggs and rice are two things that can stick quite easily.

    1. Minute rice isn’t quite the same in my opinion, so I wouldn’t use it. You could try it but you won’t get the same depth of flavor and it would probably be quite bland.