Mexican Rice Recipe Easy

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

Having learned how to make this Mexican rice from locals in Puebla, Mexico, I can promise this recipe is the real deal! Don’t miss my other popular Mexican recipes including Carne Asada Tacos, Esquites, and Chiles Relleño.

We never enjoy “Taco Tuesdays” without a side of this easy Mexican Rice that I learned to make while living in Puebla, Mexico during a college internship.

I was there with my husband, and we taught workshops to locals in the area that were interested in starting a small business. We met many amazing people while living there, including a chef who attended one of our workshops. I asked him if he’d teach me the right way to make a few authentic dishes, and he invited is into his home for a day.

We cooked up a storm, and I took detailed notes as we cooked this rice together, along with mole poblano, red and green salsas, and pozole.

Easy Mexican Rice

This easy Mexican rice recipe is SO simple you’ll want to make it every Taco Tuesday, or as a side dish for all your Mexican meals!

Prep: 5min

Total: 25min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 29 g, Protein 4 g, Fat 6 g, Saturated Fat 4 g, Cholesterol 2 mg, Sodium 679 mg, Fiber 1 g, Sugar 3 g, calories 185 kcal, servingSize 1 serving

Ingredients:

• 2 tablespoons vegetable or canola oil
• 1 cup uncooked long-grain white rice
• 1 1/2 cups chicken stock or broth
• 8 oz. can tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin

Instruction:

1. Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.)
2. Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.
3. Add the rest of the ingredients and bring to a rapid boil over high heat.Â
4. Stir once and cover. Turn the heat down to a low simmer (a little less than medium low) and cook for 20 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.

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.

The EASIEST Mexican Rice You’ll ever make | Perfect every time!

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?