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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.
I made this rice and it was great!! It is traditional enough for me
Thank you Robert!
Hello, How many does this serve?
This recipe will serve 4-6, depending on the size of your servings.
Made this in the Instant Pot last night and it was sooo good. It had more “sauce” than on the stovetop, but it was tasty. Keeper. For sure. Thanks for posting this!
Thank yoy Becky!
This was an amazing recipe. I was looking for the perfect quick Mexican rice recipe and this was IT! Turned out perfect for me. I did leave it a smidge too long in my stainless pot and it stuck but very little. Otherwise, the recipe is one I will make again and again! Plus – it got 5 stars from EVERYONE in my family, which is nearly impossible to do! Thanks so much for sharing!
Thank you Amy!
Just tried this in my Instant Pot. I had previously did it on the stove top with great results. The rice was way more stickier in the Instant Pot, but I doubled the recipe and I will try again. The flavor was fabulous. Trying to make a large batch for a shower. I think I will add more water/chicken stock (I used stock) and less tomato sauce. Will let you know how that goes in the pressure cooker!
Thank you Ellen! and thanks for sharing your experience!
I only own stainless steel pots and pans and have for about 50+ years! Do you have any suggestions that will allow me to make this amazing recipe? My Mom’s 855th birthday is being celebrated on Sunday and my contribution to dinner I’d the rice and beans! Help please! This looks like the best recipe with amazing reviews.
You can make it in the stainless. I just can’t guarantee it will work. I know some people have had luck with it, but that’s never been me! If you are use4d to stainless then you might be totally fine.
I made Mexican rice (not exactly this recipe but very very close) in our stainless skillet last night and it turned out just fine. I’ve found the key for us is to turn the heat down as far as it will go on our electric stove. Simmer like that for 15 minutes then pull it off the heat and let it stand, covered, for 5-10. Keeping the heat as low as possible while it simmers is key in making sure it doesn’t stick. And if it does? As long as it’s not burnt (which it shouldn’t be if you keep the heat low), so what? Just don’t scrape the bottom of the pan!
I make it in a rice cooker – brown the rice in a cast iron pan first (stainless would be fine too), then throw everything into a rice cooker, and cook stirring every 3 mins until it’s tender and fluffy. That way, I can use the pan to make something else while the rice is cooking. Works out perfectly every time, I think it’s one of those recipes that’s very hard to get wrong.
I always have issues cooking rice on the stove, but putting it in the oven is my secret. You can put the entire pot covered in a 350°F oven. You can sauté and stir and do everything on the stove top then for the cover and simmer part I throw the whole pan in the oven. Then I take it out and let it rest with lid on about 10 min. Soft, fluffy, perfect rice every time.
Interesting, I’ll have to try that!
Question: How long do you keep it in the oven? the same time for top of stove?
Hi! Thank you for this! I was looking to improve my Mexican rice results. You and your readers, together, had just what I was looking for. First recipe I clicked t boot! GRACIAS! I may throw this all in my Instant Pot. I’ll may make it on the stovetop, depending on time (love to cook, but I’m a night shift nurse and choose to commute). Again, thank you and your peeps! I’ll let you know how the pressure cooker tastes in comparison. I’m rice-in-a-hurry savvy with the Instant Pot (chicken and rice for sick pups, I have 4 Retrievers, and a foster dog, who steal garlic knots and various other dietary indiscretions). Not a skill I aquired in fun, LOL.
Thank you Tisa! and thanks for sharing your positive experience!
I’m always looking on line to see what others are creating out there. This recipes is very close to an authentic Mexican rice. My mom is from Mexico so I’m pretty picky. When we make this at home we add a few more ingredients. Try adding a seasoning you can find at any Mexican grocery store called Sazon Goya, mixed frozen veg and cutting the water in half and adding chicken broth as well. This gives it a burst of flavor. Love the video attached.
Anyone criticizing this recipe would struggle to produce something not only better but easier to make. My roommate who is of Mexican heritage cannot get enough of this rice. I use it in burritos that i sell to Mexicans they rave about how good it is.
Thank you Catori!
How would this work with brown rice?
Brown takes a lot longer to cook than white rice. I don’t know ow it would react to the saute part. IF you do try it though, please let us know how it goes.
The trick for it to not become mushy is mix the tomato sauce with rice stir it first then add your water. Once you add your water do not stir the rice at all. Just let it boil and cook. Once the water is low turn the heat down, place a lid and let the steam cook the rest of the way.
That is a great tip, thank you Felicia!
Huh. I guess I’ll keep trying and cook the sauce down with the rice first. Been trying to cut back on water in order to make it less mushy (I’ve tried this about five times now, love using the caldo), but it’s always pretty mushy. Also, I think it matters to let the water boil down a bit before covering, I’m guessing?
As soon as the rice starts boiling, cover the pot. If you try to boil and reduce, that could be what’s causing it to be mushy.
This certainly looks like and tastes like the Spanish rice I get in Mexican restaurants. I substituted tomato paste for the calde de tomato, and it was fine. I’m not a big fan of bullion cubes anyway — they’re mostly salt and I can’t have that much of it. Next time, I’ll add some ground cumin or ground star anise — or maybe both! I wish I had more people to feed — I halved the recipe and still had enough for at least two meals, maybe three as a side dish. I can see where this would make a delicious base for a casserole — a bit of diced frozen veg, some chicken or cheese and call it dinner. Thanks, Kristin!
We love adding chicken and veggies to our Mexican Rice. Glad you enjoyed it!
I have been told the only rice to use is short grain rice- never long grain. What’s up with that? Any thoughts? Thanks
I haven’t heard that myself, and I’ve always used long grain rice.
I loved the flavor of this rice but I think I used the wrong rice . I used 5min. Rice . It cake out to sticky .
Yes that was an instant rice. You need a regular, long-grain rice.
Short grain rice has more starch. That’s why Japanese people wash short grain rice before it’s cooked — you’re rinsing away a lot of the starch. I’m not sure, but I think short grain kinds of rice are an “Asian” thing. I always had a hard time finding it in the grocer — I had to go to the specialty markets if I wanted to buy it. In any event, you can probably use either one, but if you want the rice to be individual grains and be fluffy, you’ll have an easier time of it with long grain rice.
Where do you get calde de tomato.
There is a link in the post, but you can find it on Amazon here: http://amzn.to/241sXg0
I usually purchase it at my local grocery store.
So, so good! I’d not use calde de tomatobefore. What a difference! Thank you!
It’s yummy, right?!
Yes! I’ll use this recipe from now on!
I’ve never used Calde de Tomate. Wow! So delicious. It makes such a difference! My rice is forever improved! Thank you!
Thank you Patti! and thanks for sharing your experience!
Hi! I made your recipe – and together with half a can sweet corn, kidney and black beans each it made two big, delicious work lunches, especially with sour cream! 🙂
I only made one further adjustment: instead of the tomato cubes, I used a vegetable cube and a tablespoon of concentrated tomato puree – if more tomato pizzaz is called for, more tomato-y it shall be, after all. ^^
Thanks very much for sharing, I will be revisiting this recipe often!
Thank you Naurael!
Thank you so much for your speedy reply.
I am making this today and expecting it to be delish!!!
Thanks for stopping by Elaine!
Your pictures show the rice with pieces of what looks like tomatoes, yet, the recipe only has tomato sauce and tomato bouillon which neither has pieces of tomato. Where did those pieces come from?
Those “pieces” are actually just thickened bits of tomato sauce. There are no diced tomatoes in the recipe.
Made a double batch of this and it was AMAZING. Couldn’t find the Caldo de Tomate in powder so I had to use the cubes and I used 4 for a double batch and it was just so perfect. I had to add some more water. About a cup because my rice was still a little crunchy after it thickened and I cooked it about 10 min longer than the directions and it was perfect perfect perfect. Will definitely make again and again! so grateful Walmart was out of the Rice-a-Roni version. I’ll never go back!! Lol.
Thank you Cynthia! I love that you were able to make it work for you!