Mexican Rice Recipe

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 and with our favorite meals, like Ground Beef Enchiladas, Chicken Tacos and Carne Asada.

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.

Authentic Mexican Rice

The best Mexican rice that is fluffy and rich in flavor!

Prep: 5min

Total: 27min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 160 kcal, Carbohydrate 26 g, Protein 3 g, Fat 5 g, Saturated Fat 4 g, Cholesterol 1 mg, Sodium 283 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

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)

Instruction:

1. 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.
2. 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.
3. Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.

Authentic Mexican Rice

The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.

Prep: 15min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 275 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, Sodium 394 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups long grain white rice (*)
• 1/4 cup oil ((vegetable or canola oil))
• 1 teaspoon garlic (, minced)
• 1/4 medium onion (, finely diced)
• 1/4 cup tomato sauce (, or 2 pureed tomatoes*)
• 2 teaspoons tomato bouillon (granulated, or cubes*)
• 1/4 teaspoon salt
• 1 carrot (, diced)
• 1/2 cup peas ((frozen or fresh))
• 3 cups water
• 1-3 whole serrano peppers (, optional)

Instruction:

1. Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
2. In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
3. Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
4. Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

Spanish Rice Recipe

Restaurant-Style Spanish Rice (aka Mexican Rice), that is easy to make and tastes like it came straight from the restaurant, and is the best side dish to any Mexican entree.

Prep: 5min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 90 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, Saturated Fat 1 g, Sodium 447 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 2 cups long grain rice
• 1/8 cup vegetable oil
• 8 oz tomato sauce
• 6 stems cilantro ((optional))
• 1 tsp salt
• 1 tsp minced garlic
• 4 cups water ((or 4 cups chicken lower sodium chicken broth – and no bouillon))
• 1 cube chicken flavored bouillon
• dash cumin
• dash garlic pepper

Instruction:

1. Heat oil in large frying pan on medium heat.
2. Add rice and cook until golden brown.
3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
5. Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

Restaurant Style Mexican Rice

Our Restaurant Style Mexican Rice rivals anything you can get in a restaurant. It has the perfect consistency and just the right amount of seasoning.

Prep: 5min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 183 kcal, Carbohydrate 26 g, Protein 3 g, Fat 7 g, Saturated Fat 6 g, Sodium 545 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 tablespoons vegetable oil
• 1 cup long grain rice (uncooked)
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cumin
• 1/2 cup tomato sauce
• 14 ounces chicken broth
• 3 tablespoons fresh cilantro (finely chopped)

Instruction:

1. Heat oil in a large sauce pan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice until it looks golden.
2. Add the tomato sauce and chicken broth and turn the heat up to medium high. Bring the mix to a boil, then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
3. Remove from heat and fluff with a fork, then stir in chopped cilantro.

My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)

FAQ

What is the difference between Spanish rice and Mexican rice?

What does Mexican rice contain?

How do you make Mexican rice fluffy and not sticky?

1. Rinse and drain rice thoroughly. This is crucial to remove the extra starch from the rice so it doesn’t cook up sticky and mushy. …
2. Use basmati rice for best results. Other types of rice will likely stick together and can easily get mushy (see above section).

Why is Mexican rice so orange?