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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.
Ingredients Needed:
- Long Grain White Rice: Washing the rice is crucial to remove the outer starch, allowing the rice to cook fluffy. If you'd like to use Brown Rice, increase liquid by ½ cup and cook for 40 minutes, following the same resting instructions.
- Oil: Canola or vegetable oil, for toasting the rice.
- Onion: a small piece, finely chopped.
- Garlic: one or two small cloves, minced.
- Tomato Sauce: I used this because it's fast and easy, but for a more authentic version, add 1-2 fresh tomatoes to a blender with the onion and garlic, and blend before adding to the rice.
- Tomato Bouillon: granules or cubes, found in the Mexican aisle or online. This adds color and flavor to the rice. If you can't find it, substitute chicken Bouillon.
- Water: Or use chicken broth, if you omit the Tomato Bouillon.
- Salt.
- Peas and Carrots: optional.
- Serrano peppers: It's optional to add 1-2 on top of the rice while it cooks, to add extra flavor (it wont make the rice “spicy”.
How to make Mexican Rice:
1. Wash and Toast the rice: Add rice to a fine mesh strainer and rinse it until the water runs clear. Sauté the rice in hot oil in a saucepan until golden brown.
2. Add remaining ingredients: Add tomato sauce, garlic, and diced onion to the pan. Stir in tomato bullion, salt, carrots, peas, and water.
3. Simmer: Bring it to a boil, cover, reduce heat and simmer for 20 minutes.
Pro Tips:
- Rinse the rice. Take an extra second to rinse your rice with water to remove the starch film on the surface that can cause the rice to clump together.
- Toast the rice. When you add the rice to the oil, toast it really well! This extra step takes a few minutes, but it adds really great flavor to the rice.
- The trick to get that great color and flavor: Tomato bullion cubes add great flavor, and they're what makes the rice turn that perfect orange color that you're looking for. It should be easy to find at your local grocery store. I buy mine at Walmart, in the Mexican food aisle. You could also buy them from Amazon. They look like this. If you can't find them, substitute chicken broth for the water in this recipe.
- Rest and Fluff. It's crucial to give the rice time to rest after cooking, before serving, and to only gently fluff it with a work (don't “stir” it). This will make the difference between wet, clumpy and mush rice, and fluffy rice.
- Instant Pot Mexican Rice: If you own an instant pot, I've adapted this recipe for Instant pot Mexican rice.
Serve Mexican Rice with:
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Authentic Mexican Rice
Equipment
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
Instructions
- Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
- 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).
- 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.).
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe September 2011. Last updated May 2021.
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Process photos by Nikole of The Travel Palate.
I just made this recipe and it is EXCELLENT! We are heading to a Taco Bar-themed party and I made this rice AND the Tres Leches dessert. I look forward to hearing everyone’s thoughts!
Best Mexican rice! Everyone loves this rice. My kids request it more than any other recipe. Make it. 😉
I just tried this today, and it is spot on identical to the rice I had a at a restaurant yesterday. I am so excited and will keep this recipe for sure.
I made this for my daughters work party! I never made Mexican Rice before but it was so delicious and very easy to make. Everyone loved it and I am new to the southwest US so I feel very proud that it was well received. I will keep this recipe forever.
Thank you
Ok, this the only Mexican rice I will ever make. Don’t even think about cooking it without the tomato or tomato/chicken bouillon. Love, love this recipe and I’ve made dozens of Mexican rice dishes before trying this. I did cut one Serrano in half lengthways and added it to pot. Yummmmm!
Agreed! This recipe is killer and I have tried many Mexican rice recipes over the years. It’s nice and flavorful without being “too much”. It tastes almost identical to several restaurants near me. I add just a little pinch of cumin to this recipe, but it’s absolute great on its own without it, too!
Thank you! Thank you! Thank you! I’m from Brownsville, Texas and have been trying on and off for years to make authentic Mexican rice. Your recipe nailed it! It was the tomato bouillon that made the difference. What great flavor it added! Again, thank you!
I grew up very close to the Mexican border and prefer Mexican over American. This is the best rice recipe I have tried in years, and the only one I use now. I like the serranos in mine adds to the authenticity and taste. Thank you for this recipe and your contribution to the Mexican community during your time there.
We love Spanish rice and make it often. This recipe is wonderful, and I’ve never tried tomato bouillon granules before. Ordered them on Amazon. I usually brown seasoned chicken thighs and put them on top of the rice while cooking. An all-in-one, easy delicious dinner! Thanks Lauren.
My family loves this recipe but we now need a vegetarian and gluten-free version. Is there anything you would recommend to replace the tomato bouillon?
We are vegetarian and we just use an equal amount of Better than Bouillon Vegetable bouillon in addition to the tomato sauce. It comes out great!
I cant wait to make, question do you have to dry the rice after rinsing it before sauteing?
Why would you give a 4 star rating, in effect bringing DOWN the overall star rating on this recipe when you haven’t even made it or tried it?? That is so unfair to the Author/Blogger who has spent their precious time and resources to provide this recipe to us FREE OF CHARGE, no strings attached!
The least you could do is give her a full 5 star rating if you feel that you just MUST rate it, although you honestly have no business rating something you haven’t tried.
When commenting or posting a question on a recipe that you have NOT yet made/tried DON’T use the Star Rating when leaving your question, JUST SKIP OVER IT and post your comment/question!! It’s honestly not a difficult concept.
This is a fantastic recipe for Mexican Rice. The reason for my four rating is there is just too much liquid for an InstaPot. I used equal parts rice and water. Then I did the old trick of the water should just be as deep as the distance between the rice and your first knuckle of you index finger. I set my InstaPot on the Rice setting (12 minutes) and let it release steam for about three minutes before releasing the steam. I left the lid on for another few minutes. Then I removed the lid and fluffed the rice with a fork. Perfect.
Flavor rates a 5 star.
Soooo, I have to ask, how is it that you feel it’s appropriate for you give a less than a 5 star rating for making something in an Instant Pot that wasn’t created as an Instant Pot recipe? If there IS a recipe or if additional instructions are included regarding how to make this particular dish using your Instant Pot then ok, you can rate as you see fit. However, YOU DID NOT follow the recipe, you chose how much water to use and how to proceed with the recipe, NOT following the instructions provided. That is not reason for the Author/Blogger to deserve a lower than 5 star rating, that’s operated error, 100%, nothing more.
She provided you with an excellent recipe that would have been perfect had you followed the instructions given. Please respect the people who give their precious time and effort to provide us with incredible meals, don’t give them an undeserved rating because you choose to do your own thing, that’s on you, not the gracious person who gave you this delicious recipe!
This was fantastic! Tasted just like my abuela used to make it. I did made some minor changes (added tomato paste, omitted peas, and added a little lime juice and cilantro at serving time) but this was spot on, authentic mexican rice. Thank you!
I’ve been using this recipe for a couple years now and we really like it. I just noticed you have an IP version, and that the water amount is vastly different. Why is that? Thanks!
Happy you like it! The instant pot doesn’t require as much liquid, since it pressure cooks the food.
I didn’t read very carefully and diced up the serranos while I was chopping onions and garlic. Once that was done it could not be undone, no big deal, I just tossed them in. The end result was fantastic! Thank you for helping me to finally nail proper Mexican restaurant style rice. Nothing else I’ve tried be it scratch recipe or store-bought has come even close. I’m going to look next to see if you have red and green salsa recipes posted. Those have been a big challenge for me too!
I am a culinary Chief, Authentic Mexican Cuisine is one of my favorites.
I have a great Green salsa recipe. I am willing to share.
I have been asked to jar it & sell it in supper markets, no thank you! Mask production would take the fun out of it I owned a bakery once that was enough for me!
Thanks Jeanette, we would love your salsa recipe!
Do you cut up the Serrano peppers? Our pit in whole and remove before eating rice dish?
I place in whole and remove before eating.
I absolutely love this rice! I’ve made it several times and if there are any leftovers there’s always a fight for who gets them.
Do you think brown rice would work okay in the recipe?
Brown rice usually works just as well while making this type of dish!