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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, 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!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 the recipe card below for full, detailed 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 (½ cup) tomato sauce, or up to 8 ounce (1 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.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
this worked great 🙂
hello! would this work with basmati rice?
Hi! Yes, it will.
Why do you say not to use a stainless steel pan to cook rice? I’ve done that forever.
Hi Lee Ann, my experience has not been good with rice in a stainless steel pan. But that’s just my experience.
I love this recipe because it is simple and requires little ingredients. It has great flavor, but if you like spicy add a teaspoon of cayenne powder instead of chili powder.
Great feedback CC! Thanks for stopping by.
Can I use tomato paste instead ?
Hi Christina, instead of the tomato sauce you can use 1-2 tablespoons of tomato paste. Just make sure to stir it really well.
Can I toast the rice in oil in a nonstick pan, then transfer everything to a rice cooker to finish cooking?
Hi Lauren, that’s something I’ve never tried, so I don’t know how well it would work.
My rice came out perfect! Thank you for the recipe! My family enjoyed it with the tacos and refried beans.
Easy and delicious. My whole family loved. This just became my go to Mexican rice recipe. I will definitely check out some more yellow bliss road recipes.
Love this recipe. Made it for the 2nd time tonight. Made a few tweaks; chicken broth instead of water, double chili powder, double garlic. Browned the rice on saute in the instant pot, threw everything in, hit the rice button and turned out perfectly! Thank you!
You are so welcome Kristin! Thanks for the awesome feedback.
delicious and simple! I substituted a veggie bouillon cube and used only 4 oz tomato sauce, made some beyond sausage links to add in…yum!
Nice! Thanks for stopping Willow.
really good a quick question can you freeze leftovers
Yes you can freeze the rice for several months.
Just made this to go with my enchladas. Thanks for the great recipe. To avoid the “saucy” texture that many mentioned, I simply used 1.5 cups of rice instead of 1. Left everything else the same and it came out PERFECTLY. Easy solution and it allowed me to use the whole can of tomato sauce and not waste half. Thanks again for the
You are so welcome Lisa! Thanks for the awesome feedback.
I have been looking for a Mexican rice recipe for a long time, and this one ended my search. My girls love this recipe; I use salt instead of the Caldo de Tomate, and it still turns out great! We use it in burritos and bean and rice bowls. Delish.
Nice! Love the feedback Amy! Thanks for stopping by.
Loved this recipe..the rice was excellent. Everyone loved it. I never knew tomato bouillon existed lol I am definitely a fan. Although they only had tomato w/ chicken bouillon…it was great. Keeping this recipe. Thank you so much
You are so welcome Tina! Thanks for the awesome feedback.
I cannot thank you enough for this recipe! It was easy and my family loved it. We have been trying to find an authentic rice recipe like this for so long and I am so thankful to you for sharing it with us!
We added carrots, peas, a drained can of diced tomatoes and used chicken broth and it is now a family favorite! Thank you again for sharing!!
You are so welcome Amber! Love the feedback.
Going forward, this is the only Mexican rice recipe I’ll use!!! My family scarfed it up. I didn’t have tomato sauce so I used about half can of Rotel.
Love the feedback Tracey! Thanks for stopping by.
This is easy to prepare and makes very tasty rice. I’m not sensitive to MSG, but be aware that the Caldo de Tomate that I used (Knorr) has it second on the ingredient list.
Yes, as someone being sensitive to MSG, I would not add the Caldo de Tomate tomato bouillon. Plus, this product contains many other ingredients that are on my “do not eat” or “avoid” list. Other than that, the recipe is good, just substitute with onion and a little bit of salt.
Turned out very well!! Personally I think 4oz of tomato sauce wouldn’t he enough, but 8oz was a little saucy for me. Also, I used chicken bullion and it turned out delicious. I didn’t have tomato bullion. But seriously, very good!
It’s definitely a personal taste, which is why I added the notes on the 4-8 ounces. Chicken bouillon also adds a great flavor.
I LOVE this recipe It’s so easy.
Thank you Ella for stopping by.
Made it for the first time and it was excellent, and very easy to make, except I used powered garlic instead, I do not like vegetables and I figured the garlic powder was just as good as it turned out really well.
Love the feedback Joe! Thanks for stopping by.
K.
Can I make this earlier in the day and warm it up at dinner time?
Sure! Just let it cool and then refrigerate. Reheat on the stove or in the microwave. You might want to add a tablespoon of water just to make sure it doesn’t dry out.