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.
![Authentic Mexican rice with carrots and peas, served in a bowl.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/05/Mexican-Rice-1.jpg)
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”.
![The ingredients needed to make Mexican Rice.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/05/Mexican-Rice-2.jpg)
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.
![Four process photos for making Mexican rice, with instructions on each photo.](https://tastesbetterfromscratch.com/wp-content/uploads/2020/08/Mexican-Rice-1.jpg)
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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Recipe
![Mexican Rice with peas and carrots, served in a large bowl, with a spoon.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/05/Mexican-Rice-1-500x500.jpg)
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
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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.
This post contains affiliate links.
I love this rice! The only thing I did differently is to use frozen fire roasted corn in place of the other vegetables. Absolutely my new favorite Mexican Rice recipe
Why would you add waterlogged rice after rinsing it out to a HOT pan of oil? Greasefire???????? May want to specify put rinsed rice in with oil then bring to heat
I made this recipe exactly (used 2 tomato bouillon squares) it’s so good. I found it to be a tad salty for me and a bit too heavy on the oily side. With that being said I’d likely omit the extra salt and use a bit less oil. Other than that 🫶🫶🫶
I really liked this recipe but I usually need to triple it for a crowd. Everything tracks except the 9 cups of water and 6 cubes of bouillon – way to mushy and salty.
I do 4 boullions and 6 cups of water – consistency is perfect.
I had oil spattering everywhere because the rice was still wet. Help please!
This rice is SOOO good. Get the brand of tomato bouillon she mentioned – I use the kind that comes in cubes. I also like to use GOYA brand canned tomato sauce – Spanish style. I freeze the leftover tomato sauce for future use. To make prep easier, I also use the frozen Dorot brand crushed garlic (I get mine at Trader Joe’s). 1 cube = 1 clove, but I double it to 2 cubes because I love garlic and always double the recommended amount in recipes. Also, get the serrano peppers, not another type. Luckily I live near a Mexican grocery store, so it’s easy for me to get these ingredients. I use two and slice down the middle for extra flavor. Love this recipe, thank you Lauren!!
I love this recipe! It’s so easy to make, and tastes better than the rice most of the restaurants near me serve.
Made a double batch of this for a family birthday party. I used long grain brown rice and followed as written (inc note for additional liquid.) The rice was overcooked (mush), so couldn’t serve it, but the flavors were excellent. Will try again with a single or half batch and omitting extra liquid. Thank you for getting me close!
I made this today, I browned the rice put in garlic and onions, tomato sauce, tomato bouillon, saly then dumped into rice cooker and added water came out great, thank you will keep this one.
I used Jasmine rice and I lived the texture. However, next time, I’ll add a little more salt, and 5 more mins to simmering time.
Made this today to go with my Arrechera Tacos for dinner.
I have to say, I’m impressed with how flavorful and good this rice receipe turned out.
Easy & highly recommend!!
You won’t be disappointed
Thanks for sharing this is now my go to everytime!
I didn’t add peas or carrots and used a jalapeno pepper instead of Serrano. It turned out great so much flavor. Loved it. Perfect side for my Burrito pie.
Thank you for this delicious looking recipe! Any suggestions for a substitution for the flavor that the tomato bouillon cubes add? (MSG is the second ingredient there is a 1060mg of sodium per HALF a cube.) Any suggestions would be appreciated. Probably just some Mexican spices and low sodium broth? Thank you for the recipe.
Lauren would suggest using some chicken both and I think spices would be great too!
This is hands down the best recipe and I’ve tried a few.
After the rice is done, can you transfer to a crockpot on warm to keep the rice warm until serving?
Sure!
Very easy to make, even for a boy! 🙂 and tastes amazing! I was a bit confused about browning the rice. My Canadian common sense thought that I should cook it first then brown it. After re-reading a few times I browned it before cooking. Agree with adding more peppers. 🙂
Hey Dwane. I am also Canadian and Always brown my rice first 😉
This recipe was very good. I didn’t have the Serrano peppers but I will next time. This recipe resembles the texmex rice I grew up on in Texas and have been searching for since moving away.
This recipe lacked flavor but I think the problem was not adjusting the liquid amount to accommodate puréed fresh tomatoes. Mine were very juicy and I suspect the recipe should call for 3 cups of liquid total inclusive of the puréed tomatoes. I would double the onions and garlic too. Definitely needs the peppers. Will try again with these adjustments.
Looks delicious and I love your recipes. Want to make a large batch for a beach trip. How far ahead can I make this and could it be frozen? Thanks!
Thank you! We are glad you enjoy the recipes. You can make the Mexican rice a few days ahead and store it in the fridge for up to 4-5 days. It also freezes well for up to 2-3 months. Just be sure to cool it completely before freezing and reheat it thoroughly before serving. Enjoy your beach trip!
Loved this recipe. Look forward to trying many more of your recipes.
I toasted the rice and and partially cooked yhe onion, carrots in a skillet adding the garlic at the end. All the wet ingredients and peas went in the rice cooker followed by the toasted rice then I just set for white rice. When rice cooker stopped, I fluffed the rice with a fork then closed the lid for 5 more minutes. Worked great but would reduce liquid by 1/4 c next time.
Recipe was really good. I added 1 can of Rotelle tomatoes in addition to a small can of tomato sauce, and a small handful of chopped cilantro. Turned out great!
This was good. I made a huge pot and it came out really tasty. Directions were pretty spot on
Finally! A recipe that tastes just like Mexican restaurant rice! I’ve tried many other recipes, but they just didn’t have the flavor that my kids were hoping for. It wasn’t until I used this exact recipe WITH the Serrano peppers that I had finally nailed it. Thank you so much for sharing this! My kids are singing as they’re eating it right now! 🥰
Just made this for a gathering of friends. It is very good, we all loved it!
Love it
Just made this using pureed fresh tomatoes. I added black beans and some canned diced chilis. Even before my additions, this was a fabulous dish. A keeper and will multiply it for an upcoming pot luck. It’s delicious
Can this be made in a rice cooker?
We haven’t tested it in the rice cooker. You’d have to check your manual on that!
I appreciate the base of this, but I made it twice and it tasted like absolutely nothing. To add flavor I use chicken broth instead of water, add a whole diced onion and fry it with the rice, add a 1/4 teaspoon of cumin, and slice 2 Serrano and 2 jalepeno peppers once down the middle and throw them on top. This drastically improved the flavor for me.
This recipe is so delicious. I also add corn. Can you make this in a rice cooker?
This recipe is amazing! First time I made it, it reminded me of the authentic Mexican rice at one of our local mama y papa restaurants. The sedond time around; I made sure to dry out the rice for about half hour after cleaning it, diced up about a cup of onion, 2 teaspoons salt, and 1 teaspoon cumin. If you like it spicy, cut open those serrano peppers while it boils! You have to measure spices with your heart okay 🙂 Thanks so much for this recipe, I’ve had so much fun playing around with it.
I doctored it up some with ground cumin, chili powder, a few spoonfuls of salsa, chimichurri sauce, a can of southwestern corn, and leftover Mexican seasoned shredded chicken for an all in one taco bowl.
I’d love to make this for a dinner party this weekend! But I was wondering, could I make it in the afternoon, transfer it to a slow cooker and keep on the warm setting? 🙂 I’ll be rushed with preparing a lot of food so I’m trying to make things ahead. Haha
I think that would work great!
Sabe bien!
I saw some reviews saying it was bland, so I used 1.5 tsp salt and added 1 tsp of cumin, and it turned out delicious!! My Mexican husband was impressed!
Be careful when adding the wet rice to the hot oil! Very, very Good! Whole family LOVED it! I added frozen peas, carrots and corn in mine though.
I made this recipe and used ketchup instead of tomato sauce; it went well with Mexican refried bean sauce.
I have only made this type of rice a few times, and I never seemed to get it quite right. But this was as close to my mother’s rice as I have ever gotten. I highly recommend it.
What do you recommend for a vegetarian/vegan substitute for the tomato bouillon (it contains chicken)?
For a vegetarian/vegan substitute, you can use vegetable bouillon and add a bit of tomato paste for the tomato flavor. It works well and keeps the dish flavorful.
I followed the recipe to the T. It came out fluffy like you said. We thought it was very bland. Looked great but not much flavor…..sorry not impressed.
This is our go-to Mexican rice. I was wondering if I needed this for a large gathering, could I make it the night before?
This rice is easy and super delicious. Living in Canada, it is hard to find the kind of Mexican food I grew up on in California. This rice transports me home to my favourite burrito shop! I sometimes use salsa instead of tomato sauce, and I often use low sodium chicken broth instead of water. So yummy, and it makes a BIG portion. Thank you!
I’m making this recipe today with your substitutions since I have those on hand! Thank you! Will comment again soon!
I’ve been trying to find a recipe for Mexican rice for a couple of years now. Trying this recipe and that recipe, trying to get it to taste just like the restaurants around my area and this recipe hits it right on the head! I was just about ready to give up finding one and I was like ok just one more time, let’s try this one. I’m so glad I did!
Very bland! Not a Mexican rice for West Coast. I tried to dry the rice after rinsing and it wouldn’t brown. Peas are hard rocks. Never make this recipe again. I have a great recipe, though I would try this. Sorry I did. I had to put rice on a sheet pan to dry it out and fluff it up plus add spices and chiles to give it some flavor.
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!
This recipe is so amazing. I pureed fresh tomatoes with the onion and garlic. The results were lovely. My son and I really enjoyed this recipe. Next time, I will add more serrano as I like heat. Thank you for this recipe. Btw, I thought it was better cooled!
I used hot tomato sauce in the mexican food aisle for a spicier version.
The rice tasted delicious, but my rice didn’t seem to have cooked all the way. Some of the rice grains were a little hard. I followed the recipe to the tee. Could it be because while toasting it? Which brand of rice did you use in this recipe? Thank you for sharing your recipes.
So glad to hear you found the flavor delicious! If some grains were a bit hard, it might be due to the variety or age of the rice used. I typically use a long-grain white rice, which cooks up nicely for this recipe. The toasting process shouldn’t affect the rice’s tenderness as long as it’s fully submerged in the liquid and cooked long enough. Double-checking the water ratio and cooking time might help in future attempts.
I made this in my rice cooker, it came out OK but I didn’t mix it up enough before cooking, so it came out with some pockets of flavor and some pockets of bland rice. Still 5 stars!
Perfect every time!
Excellent easy recipe! I’ve switched veggies around and added fresh copped chilies. I also use veggie stock and add about 2 tbs tomato ketchup😁
Can this recipe be made a day ahead and reheated, covered in oven?
I made this and it turned out amazing it’s my new favorite way to make rice! It only took me 10 minutes or so before the water evaporated but I kept the lid on and let it sit for about 30 minutes before opening it to fluff it.
Love this rice, but more importantly my family loves this rice. We did not use the oil. I added 2 tsps of cumin and a few extra peppers. We will make this again. Thanks for such a simple delishous recipe!
I have made this rice many many times and it is delish!! I quit looking for a better rice cuz this one is the best!
Delicious thank you for the recipe. I doubled it and used 2 teaspoons of chicken and 1 teaspoon of smoked chipotle jarred better than bouillon because that is what I have on hand.
I’ve made this numerous times and for my surf and turf burritos there doesn’t exist a better base rice recipe. I do have to cut back on any additional salt, brown the garlic onions and peppers before cooking the rice and and in dark chili powder and add 9 peppers for some real kick.
I have never made Mexican rice before, but this recipe looked good. Everything cooked great and looked wonderful. I think that it needs Cumin and a little more salt. That seemed to step the flavor up a lot as it was just bland until I did that. Otherwise I thought it was very good.
This worked out well. I used organic tomato paste with water because that’s what I had. I stir fried onion first in olive oil, then added cooked rice, garlic, salt, tomato paste and water. I didn’t cook it very long after that, only a few minutes. I didn’t use the other veggies. I used a little less oil than called for.
Holy Forking Shirtballs!!! So yummy!!! I didn’t have enough coconut oil so I made up the difference with avocado oil. I don’t think my family is going to notice its beans.
Not bad, but definitely lacked flavour. I had to add a slew of spices & seasonings to give it any type of flavour. The rice was cooked through nicely & the additional veggies were helpful for some kind of flavouring, otherwise this recipe was much better after tweaking it.
This recipe seems awesome!! I’m going to cook it tonight! Thanks!
So we do not usually add the carrots and peas. But the tomato bouillon is a must. Best Mexican rice ever!
Hi Lauren –
Your Mexican Rice recipe is delicious. I am famous for ruining any rice recipe, but not this recipe. Today was my third time cooking it. The first two times I cooked it exactly as you wrote it. I would never dare to change a recipe before ever trying it as the author wrote it since I’d never know how the original recipe tasted. This time (#3) I added 6 finely chopped tomatillos, a couple dashes of Cumin, and a pinch of achiote. I did this to pair it with a green pozole I stood up last night in the slow cooker. I’ll go back to the original version next time
Great recipe! I tweaked mine a bit: used butter instead of oil, used 1/2 a can of diced stewed tomatoes, a bit more garlic and onion, added chili pepper seasoning (about 1/2 tsp), 1/4 tsp garlic powder and pepper. I also cut a slit in my peppers before I added them in. I’ve made this recipe twice now in the last 3 days and I’ve been eating it for breakfast even!
Yum 🤤 I made your recipe. It came out so well. Thank you so much. 😊
This is the best rice recipe ever. For years, I have tried and failed repeatedly to learn to make it like my mom. My husband and I both peeked at the rice once it was done and jumped for joy – just looking at it we knew it was the real deal. Thank you!!!!
I wanted to comment to you that you really have done a great job with this recipe, because it is exactly like my suegra makes it. Same ratios with the blending the vegetables to make the sauce. Thank you!
If I could rate this recipe with 10 stars, I would!! Thank you for sharing this!!
The extra step of rinsing the rice is needed. I didn’t have tomato bouillon, so I subbed tomato powder, used a big pinch of saffron, and chicken broth. It was fantastic!
This was excellent. I made it right by the recipe, except I used jalapeños for a little heat. Just what we were looking for. BTW, I halved the recipe and it worked perfect for anyone who needs less.
My 5yo G-tube fed daughter loves rice at the local Mexican eateries. I figured I would try making this style rather than my very american version. I changed two things. I used dehydrated tomato powder from my garden, reconstituted in place of tomato sauce. And then I tried to cook it in the instapot. Didnt exactly go badly. The taste was good. But it was very thick and saucy. I reduced by one cup and (oh yah 3 changes) replaced half a cup with bone broth. Ill try removing another half a cup of water next time. thank you for the recipe!!
delicious recipe, very well written and easy to follow. I used carrots and frozen peas (will use fresh next time) and found a tomato bullion with chicken flavor that was perfect along with used chicken broth in place of water. Thanks for sharing- highly recommend
Made this Mexican Rice. It was easy and delicious. Must use the tomato bouillon. That’s what makes it authentic Mexican rice. I found it at Walmart. Making this recipe every time I make Mexican food. You won’t be disappointed!!!
So good! Tastes a lot like the restaurant mexican rice, but even better! It was easy to make too. I substituted tomato paste for the tomato bouillon and added slightly less water and it turned out great.
I made this authentic Mexican rice. I did not use olive oil the flavor is so much better made with bacon grease. It tastes just like authentic Mexican rice
Quick and easy to put together. I had to modify the recipe a bit, since I was using whatever I had available. Delicious!
Awesome recipe
I followed recipe but I cut it in half as written. There’s only two of us and I was trying to reduce our leftovers. We really liked this recipe. Thank you for sharing it. I struggle with cooking rice and this turned out really good.
Okay having made this now I’m guessing that the tomato bouillon is the key ingredient as I didn’t have any (even though I tried subbing with tomato powder and McKay’s Chicken Broth and Seasoning) and it turned out kind of bland. Even so, looking at the linked product I wouldn’t have used something with MSG as the second ingredient. I used homemade vegetable broth instead of plain water, but veggie scraps I use are mostly onion, garlic and carrot (with celery) and it seemed this would fit right in. I used brown rice with a can of fire-roasted diced tomatoes and plenty of broth, and as we had to leave I brought it to a boil and then turned the heat off, and it had coasted to a just-right consistency by the time we returned. It fluffed nicely, and I may add more salt and even some taco seasoning before serving.
would note that you basically didn’t follow the recipe and modified to a different one- prob decent enough but this isn’t a review of the recipe listed
I’ve made this recipe about 5 times now and I absolutely love it. I always feel proud of myself after cooking it. My husband and two toddlers really like it and I will anonymously admit that it’s even better than my mom’s rice…and we are Mexican 🙂
What is the best way to reheat this if it’s made the day before?
Also what is in tomato buillon? I have powdered tomato skins from blanching that I’ve dehydrated and could throw some in for color at least.
Not enough liquid in recipe and rice took an extra 30 min to cook…20 min will not do it and I did pre-cook/brown the rice
It’s standard to use 2:1 water:rice for white long grain. You can actually use a bit more or less depending on the brand. In my experience cheaper rice takes more liquid and longer cooking time to be tender. That’s probably your issue.. not the recipe. Know your rice. With the addition of tge tomato sauce this recipe is not lacking liquids……
Thanks for recipe, my effort was similar. I invested time into a very fine roasted chicken stock, simmering bones and skin for 5 hours, then sautéed onion, red bell and garlic, then browned rice, then added vegetables and proceeded per your program. Result was satisfying and flavorful.
I used 1 C long grain brown rice w/ 2 C stock for 40 min.
I’ve tried this recipe twice and find that it calls for far too much water. Both times, the rice has come out sticky and very mushy.
I love this recipe!
Loved this recipe! Didn’t have the tomato bouillon on hand but I had some Mexican tomato sauce with spices in it that I used, and followed the recipe with the chicken broth and it turned out to be so good!
Just came here to say that Serrano peppers absolutely do add spice and to be careful using whole ones with seeds.
Did you cut them up? I’ve made this recipe several times and no issues.
This recipes was great! Helped me master Mexican rice which I have been struggling with. I made my own sauce with 2 tomatoes, 3 garlic cloves and a cube of vegetable bouillon, and half of a small onion. The liquid is just right. I did add 3 more minutes to the simmer time, but I think that’s normal based on stove temps and cookware. The Serrano did add a little heat but I enjoyed it.
First of all, I’ve never been a fan of Mexican Rice and have never made it before. I did, however, make several batches of this recipe to accompany a taco bar at a family reunion that I was hosting. I thought it was pretty good (not really knowing what it should taste like). But I think the real truth was in all of the positive comments and the number of requests for the recipe that I received. Not ever having made it before, I followed the recipe exactly using the tomato bouillon. I suspect that many of the negative comments about it being bland are because just chicken bullion was used.
Family loved it, even 2 year old wanted a second helping!! Son in law has claimed leftovers for his lunchbox next week!
I loved this recipe. Very easy to follow!
I blended tomatoes and added a jalapeño and the tomato bouillon to that! It reminded me of the El Pato tomato sauce with peppers. Sooo delicious! Of course I added the Serranos. Everyone loved it, including my sisters boyfriend who is from Mexico!
Thank you!
This recipe is a basic rice with veggies. It lacks the spices like cumin you might expect if you are used to Mexican food from the West Coast. It has slightly more flavor than white rice but not much.
Made this for lunch today and we loved it. I added two diced jalapeno with the onions and garlic. Flavor and texture were wonderful.
Turned out perfectly and WOW. This was my Mexican rice maiden voyage and Mom and I cannot get enough of it. I did it in a wok. After our 2nd trip to the kitchen we started loading green sauce and cilantro atop… thank you!
I used the fresh tomatoes instead of sauce. Sauce just sounded weird (sorry). Tasted authentic. Recipe was still easy.
The comment about sauce sounding weird was unnecessary. People spend a lot of time writing their blog posts and recipes. It can be quite rude to tell someone that their recipe is weird. A simple “good recipe” would be just fine
Tomato sauce in a lot of countries is actually tomato ketchup. In which case it might well spoil the taste of the dish. I dont think the blogger meant ketchup.
I wasn’t too sure I would like this with peas and carrots that were cooked for 20 minutes but they weren’t mushy and the rice was so flavorful. I added cumin and cayenne pepper. I used better than bouillon chicken flavor. I used enriched rice so skipped the rinse. Guests ate seconds and thirds. My new go to Mexican rice.
Made the recipe, to go with shrimp. It went awesome.
Thank you for sharing.
The recipe as written is very bland. I added cumin, paprika, oregano, cayenne, and sazon.
It was so so and instructions were clear and precise but very bland no kick or wow this is great rice certainly nothing like any Mexican Rice I ever eaten. Going to try it again and season it to see if it makes it any better.
Just made your rice dish to go with some Chimichangas and home made refried bean. The rice was delicious and I’ll save this recipe for our next Mexican night.
Thanks
I sautéed all vegetables and added a finely chopped celery stalk. Added 1 1/2 cups rice and 2 cups water (not 3 cups) mix well into sautéed vegetables in instant pot set on high pressure for 14 minutes. Delicious! Deleting 1 cup water made it less wet and less gummy. It turned out grainy and very tastee.
The ratio for water to rice in the instant pot will naturally be completely different than stovetop. 🙂
Super easy, tastes great. My son has been searching for a good Mexican rice recipe. So I made this one and he loves it!! Just before the browning of the rice is done I add the onion and garlic for a few minutes though. Should mention it’s GLUTEN FREE too.
This recipe is great my grand daughters love the rice I cook it at least once a week
Can this be frozen? I have a lot leftover that’d be great time saver for a future meal. It was delicious!
Made this for a dinner party last night & everyone LOVED it. Thank you for the great recipe!
I’m sorry but the rice is too bland. No flavor at all
I’m making all of this
I found this recipe to be bland the first time I made it. The second time, I added 1t Lawry’s, 1t cumin and 1/2t chili powder. It was delicious!
I have made this wonderful mexi rice recipe twice on the stovetop and we loved it!! Last night made in the Instant Pot and not so good – rice was mushy, although the flavors were great as always. Thanks for a great recipe- will continue to make on the stovetop. I’m going to sell my Instant Pot which is only 4 months old – it’s just not my thing. I like to see, taste, and know when my food is done. Lol, just not for me.
My family loves this recipe. Especially my granddaughters who are 8 and 11. I need to mention that I didn’t have Serrano peppers when I made it. I’ll get some for next time. This is a keeper!!!!
I love this tasty recipe EXCEPT for the Serrano chili’s. I tried this option and it didn’t work for me and my guests. I think a spicy rice doesn’t go well with the other dishes one typically serves with a Mexican menu.
This recipe claims to be authentico and I am no expert on that, I would recommend roasted hatch chilies in place of serranos. They give it the color and flavor without being too spicy.
Great recipe. My Mexican husband really likes it, along with the rest of the family. We have been trying to get his grandma’s recipe just right but with no luck. This closely resembles the flavor of her rice and is now our go-to. Thank you!
Thank you so much for trying out our Mexican rice recipe and sharing your feedback! We’re thrilled to hear that it was a hit with your family, especially your Mexican husband, and that it closely resembles the flavor of his grandmother’s recipe.
We understand how challenging it can be to recreate traditional family recipes, so we’re glad to hear that our recipe has become your go-to when you’re craving that delicious Mexican rice flavor.
Maybe try chicken boullion next time to see if it’s like grandma’s! I have a friend that uses that instead. I hope it works for you!
I used Wonder Rice. It worked great and recipe was wonderful. I’ll make it again
I used Jasmine rice and followed the directions exactly (except Jasmine rice cooks in only 15 min). Finished dish was very bland, but that can be fixed with salt, pepper and a little hot sauce. But the rice was mushy! Nothing can fixed that.
Mine was so mushy too that I had to throw it away.
I ran out of long grain so I used Jasmine rice instead, same mushy result. But if you follow her recipe to use long grain, you will not get a mushy rice.
It was ok, but definitely not authentic.
I was really looking forward to this rice, but I agree with some other commenters it was very bland. There is no spice to add although I did add salt and pepper and a little bit of turmeric just to give it a boost of color as well as some cumin and still rather bland I even added a couple of tablespoons of tomato paste because some people mentioned that the chicken stock was not very flavorful. I still find it bland. Maybe Mexican rice is kind of bland. Before I serve it I will throw in a bunch of cilantro just to add some more flavor and some lime zest or juice.
Can this recipe be frozen?
Thanks!
I haven’t tested it, but I think it would be fine, the rice just wouldn’t have the same fluffiness as freshly cooked rice, once it’s reheated.
This recipe is bland, no flavor.
We enjoyed this recipe!! It is delicious! Thank you for sharing it!
Recipe sounds similar from the way my mother taught me. I normally make my rice with just tomato sauce, garlic, onion, and Chicken bouillon and just a tad of salt because those bouillons have so much sodium. Once in awhile I’ll add just peas or even some chicken.
This was excellent! I don’t even typically like Mexican rice and these flavors were great. It provided a tasty and neutral side next to a spicier entree. (I didn’t add the peppers, and I used chicken bouillon).
Just made this for the first time as a side for carnitas. First time straying from my usual recipe which is similar but calls for more tomato sauce and 1tsp cumin. Not sure I can give an accurate review since I’ve never heard of tomato bullion so couldn’t use it. I did use chicken broth instead of water as recipe suggested. Everything else as stated. Hate to say it, but I too found it bland. I did appreciate the rice rinsing as it did indeed make for a better fluffier rice.
You do need the tomato bouillon for flavor!You can find it in the international isle of the grocery store or order from Amazon! Hope you give the recipe another try!
I always struggles making Spanish rice.. but this recipe really was easy and effective! Everyone complimented my rice! Thank you!!
Delicious!!!…I made this with all chicken broth…everything was followed exactly as the recipe.
Found this recipe to be awesome…..Wouldn’t change a thing……Five stars for sure!!
If we are having skillet burritos, tacos, or sheet pan fajitas we are definitely making Mexican rice to accompany the dishes. I will never purchase boxed Mexican rice again. We love this recipe. No changes are needed in our opinion. A family favorite.
Way too much water. I would cut the water by at least 15%. The rice comes out very mushy and overcooked.
I think I need to add, I live in Houston Texas the center of all things Tex-Mex. This is legitimately better than most of the restaurant rices that I eat in town. This is fantastic if you want a real Mexican rice. (not sure if you can combine this with my original comment but I was reading some of the other comments and felt I needed to add)
10 stars!! Seriously. This rice is incredible and tastes better than anything I’ve ever had in a Mexican restaurant. I ate it by the bowlful. Yum!! This will be my go-to from now on. It’s easy and quick. So delicious!!
I think Kristina just doesn’t enjoy eating Mexican rice. I found this recipe to work out very well. My girlfriend is from Mexico and she was very happy with the turnout of my rice. I altered the recipe slightly. I used El Pato brand Tomato Sauce (Mexican Hot Style) ( https://www.amazon.com/El-Pato-Tomato-Sauce-Mexican/dp/B0083LS8YS ) instead of using plain tomato sauce as I didn’t have any serrano peppers or fresh jalapenos handy, and used the full can (almost 1 full cup). The tomato bouillon cubes are a must! You wont get the color or flavor without them. I also omitted the extra salt because those things already have a bunch of sodium. Anyway, this worked out great! Thank you! <3
I had high hopes for this recipe. If you are expecting Mexican rice, this isn’t it. I would say it tastes more like rice pilaf. Very bland. A lot of work for disappointing results.
Omg so good!!! Authentic flavor for sure
I was wondering if you have made this and then reheated the next day? I have a large wedding I am catering this weekend and would need to make one day ahead of time. Thanks!
Yes! Make it ahead of time and when reheating, drizzle with a tiny bit of water on top and cover it well so it re-steams.
Thank you for the recipe. I was looking for one like this. For the oil, I skimmed off the fat from my made from scratch chicken broth and browned my rice. Didn’t have tomato bouillon on hand so added a bit more tomato. Turned out great; thank you!
Carrots were crunchy and overall, this lacked taste.
I USE THIS RECIPE ONLY FOR MEXICAN RICE. I HAVE TRIED OTHERS BUT ALWAYS TURNED OUT WRONG AND THREW THEM OUT. I USE CAN PEAS AND CARROTS AFTER DRAINING THE WATER OR SOMETIMES ALL VEGETABLES CAN DRAINED. I WILL NOT TRY ANY OTHER RECIPE FOR THIS AGAIN. THE WHOLE FAMILY LOVES IT. THANKS FOR SHARING.
This is an outstanding recipe. Important to follow the tips on preparation. I did a small dice on the carrots, so they ended up cooked to perfection once the rice sat for a few minutes. My cooktop cooks hot, so I found that the rice had absorbed 7 minutes too early on the 20 minute timer. I just took it off of the heat and let everything set. I had a small problem with the tomato bouillon not really dissolving well and mixing with the rice. I fluffed the rice up with the fork to mix it through. Next time I make this I will blend the bouillon with the fresh San Marzano plums, garlic and onions. The company who had the rice loved it.
Going to try this recipe for friends along with sheet pan chicken fajitas and charro beans. Can this be made in advance?
Yes-it reheats well. Just add a little splash of water and reheat covered in the microwave. Fluff with a fork and let it rest. If you have in instant pot I like to make it a few hours in advance in my instant pot and just leave it on the counter (it stays on “warm” setting), until ready to serve. https://tastesbetterfromscratch.com/instant-pot-mexican-rice/
Great thanks
Had to toss it out no flavor- I think I’ll add some sazon next time.
We made us tonight for our family dinner and we absolutely loved the rice! Everything came out perfectly! Thank you for coking from scratch easy!
The idea of this sounds great, but without cooking the onions and carrots prior, they came out crunchy. Fluffy rice and crunchy veggies don’t mix well.
Hi Jewelia! Thanks for trying the recipe. You have to dice the onion and carrot into smaller pieces and they will cook through in the 20 minutes of simmer time! Enjoy!
This rice came out absolutely perfect. Followed the recipe exactly (minus the peas) including the Serrano peppers, and it was delicious. I doubled the recipe and made it for a family get together. Everyone loved it. My boyfriend, who grew up eating his mom’s authentic Mexican food, was impressed. The only thing I would say is, if you’re using the tomato bullion cubes, maybe dissolve those before adding. Definitely will save this recipe and it will be my go-to. Thank you!
LOVE YOUR MEXICAN RICE RECIPE AND SO DOES MY SON. I HAVE TRIED SEVERAL MEXICAN RICE RECIPES AND THIS IS THE ONLY ONE THAT ALWAYS COMES OUT PERFECT. THANKS.
The best Mexican rice recipe!!!
This recipe looks good, only the bouillon you suggest has MSG in it, which gives me migraine headaches, so that’s a no go for me. Fresh tomatoes option sounds much better.
Tastes amazing!! The only complaint I have is that I kept having to scroll back down to the recipe because the ads wouldn’t let me stay in one place on the page.
I noticed a couple folks mention the tomato bouillon cubes not dissolving,they also have that in granulated form which is what I use.
5+
I love this recipe and I share it with everyone I know. I skip the peas and add more carrot (personal taste), but other than that this is the best Mexican Rice EVER! Don’t skip the rinse and browning of the rice.
I love this recipe so much, my first time ever making mexican rice. I followed the recipe as written and it turned out wonderful. I doubled it, so I had plenty for freezing as well. Thank you
I loved this rice! Easy peasy and fluffy and lovely. Thank you!
This recipe is great can you use chicken broth instead of water will it come out the same
Yes, you can, but you don’t need to unless you’re not using the boullion cubes (they add the same flavor you’d get from chicken broth).
Made this in a pinch last night and it was perfect. I have very good luck with your recipes starting with your no fuss thanksgiving Turkey! I’m a fan 🙂
Thank you!
I make this rice all the time. It is my favorite!! I use the instant pot version and it comes out perfect every time! I have passed it on to my grown children who love it just as much! Thank you!
I scrolled the comments to see if anyone else tried this with brown rice and didn’t readily find anything. I used long grain brown basmati rice. Using a large roma, about 3 medium to large shallots and 4 typically sized garlic cloves, pureed that in the food processor/blender. Toasted the rice as recipe states, then added in the puree for a few minutes off heat (it splatters!). Back on heat and added 3 cups of chicken broth and the Knorr tomato boullion. No extra salt and no veggies this time. The taste is excellent but I will use about 1/4 cup less water next time as I like my rice more firm, less mushy. Perhaps with at least the carrots added, the water amount would have been fine.
Love this rice!
This really is an easy recipe and tastes authentic. This is my go to recipe when we have Mexican Fiesta.
Great recipe
I’ll try this again. The rice came out good, but the recipe omits a step. If you just put the tomato bouillion cubes in, they won’t fully dissolve, and will remain as lumps in the rice. The bouillion cubes should be dissolved in some of the water prior to adding.
I love this recipe and I’ve made this several times over the past few years. It’s very simple and is just like my fave places that just have a basic rice. Today I finally wrote the recipe down,I always have to dig for it. Lol
Last night we had carnitas and this rice as a side. It was delicious! It made my kitchen smelled so good too. I used chicken broth instead of water and and extra half cup of home-made tomato sauce. Most definitely will be making again.
Planned for chicken tacos (delicious) and needed a side. First time making this rice and what an easy and tasty surprise. I had no idea tomato bullion was a thing. The flavors were a perfect blend for an authentic dish.
I served this delicious rice with my homemade tamales. It was an appropriate side dish. I didn’t have any luck finding tomato bouillon so I used chicken bouillon. I will keep this recipe to serve in the future.
We absolutely love this rice! It’s a hit every time!
I made this rice it’s the best recipe I’ve ever eaten, everyone in my family loved it! As far as the Serrano peppers you are wrong about them being spicy I looked it up and it says these peppers are 5x hotter than jalapeños and I know it’s true after touching my nose after chopping 3 of them to use it set me on fire I suffered until I got it to stop Burning. So absolutely make this rice it’s delicious and you won’t be disappointed but leave those peppers out..
Serrano chiles are spicy, hotter than jalapenos, but this recipe calls for them to be placed on top of the rice WHOLE (uncut) and discarded after cooking. This method does provide flavor without the heat. Recipe is accurate about that.
It lacked flavor. I used Roma tomato’s rather than sauce so maybe that was the issue. The rice was cooked perfectly but I had to add several spices to get that authentic flavor.
I’ve had a lot of rice in my life, and I know the tomatoes may be more authentic but the sauce gives way better flavor and I add more bouillon. Try that and that should make the difference!
I haven’t made this yet, but I just had to comment that I know you’re from my neck of the woods because of the H-E-B brand of tomato sauce in the “Ingredients” photo! 🙂 I’m looking forward to trying this recipe.
Can you make this in a crock pot?
This rice came out so crunchy and inedible that it was thrown away. The flavors were great (I substituted lard for oil) and authentic, but it doesn’t matter if the rice is crunchy and can’t be salvaged. In Colorado, 2 parts liquid, 1 part rice usually works great… not sure where this took a left turn….
I’m in CO as well, I’m a Native, I’ve lived here for a lifetime and with this method of cooking Spanish Rice you actually have to add even MORE LIQUID than the norm for here. I haven’t tried “this particular recipe” yet, although I’m going to in the next week or two, however, it doesn’t vary much from my current “HOME RUN RECIPE” which everyone who has tried it absolutely adores!!
However, with this type of preparation, the rice being browned in oil prior to adding broth, etc., you need to add additional liquid, the recipe I use and have 100% consistent perfect results with is 2 cups of long grain rice and 5 ~ 5 1/2 Cups of liquid, it just depends on your particular Altitude. You really need to let it sit for quite a while off of the burner after the initial 20 minutes or so to get rid of all of the liquid but the final result is PERFECTION! This has taken me close to a year to perfect (once I found a recipe that actually tasted like we wanted), so it has been a work in progress and it may take more or less water for you, but from your comment I would say that you need to do at least the 5 Cups of water and then give it a try, if it’s still crunchy, not done, add a bit more, turn the burner on low for a few minutes to warm it up and then let it sit again. You just have to figure out what the proper amount of liquid/rice/time is for your altitude because it definitely varies greatly! Best of luck to you!!
Delish!
This was the perfect rice. I just did not add Peas and chilies. We do not like those items. Huge hit… improvised a bit. But, basically went by your measurements. Bravo!!!
Close, but not the authentic Cocina Mexicana rice I was looking for. The rice needed 15-18 minutes on medium heat to get a nice golden brown. This extra time would also help to cook the rice. I know better than to just drop the bouillon cube into the pan, but I didn’t dissolve it first in the water, and that was a big mistake. The rice was cooked nicely after 20 minutes on low heat. I think it was just missing some earthy spices like cumin, cilantro seeds, chili powder, etc. Had plenty of salt from the 1/4tps and the bullion cube.
I agree about extra time for golden brown, did not want high heat/smoke. I was using Safrito and not sure of substitute because Safrito said “ generous Tbl spoon per serving. My Mexican friend that brought me Tamales could not respond
I’d like to toast cumin seeds along with the rice, and add a Goldilocks amount of chopped cilantro (leaves and stems). A shallot instead of onion. I use chicken broth or bouillon + water. For tomato sauce, I like to use passata. Maybe more garlic, and definitely 2 whole serranos. I’d like to finish with lime zest and/or lime juice, unless you think that’s gilding the lily. What say you, Lauren?
You are wonderful and your recipes! Thank you for sharing! I love to make homemade food but scared to try new things. Your video and instructions are a blessing!
I had given up on making rice! Either mushy or dry! But my sister gave me her enchilada Recipe & I’d give this one a go! EXCELLENT! Exactly what I was looking for! Followed to a T, planned on making freezer meals, enchiladas & side rice but I do not think there will be any left! Excellent! Thank you!
I’ve made this recipe so many times it’s the only Mexican rice recipe I’ll use! So good. It’s the best!
I HAVE TRIED A LOT OF MEXICAN RICE RECIPES AND I HAVE ALWAYS FAILED. THEY NEVER TURNED OUT AND HAD TO THROW THEM INTO THE GARBAGE. I DECIDED TO TRY AT LEAST ONE MORE RECIPE AND THAT WAS WHEN I CAME ACROSS THIS RECIPE. THIS IS SO EASY TO MAKE AND MY SON AND I BOTH LOVE IT. HE ASKS ME TO MAKE IT CONSTANTLY. THANK YOU FOR SHARING THE RECIPE. TRULY THE BEST ONE I HAVE EVER TRIED TO MAKE.
I’ve made this recipe several times. Everyone loves it. Unlike most in my family when we eat Mexican I always get double rice and 2 crunchy tacos. They eat everything. This rice is so close to what I get. I see someone posted needed salt,well any place I’ve ever went the rice is always mildly seasoned w salt. But I use 1/2 chicken stock for my liquid which also adds a little extra salt
The rice tasted alright – nothing extraordinary – and all the guests added more salt. it was quite bland, even using the chicken bouillon . It also was easily enough for 8 people, so we have lots of leftovers. The only thing I found was that after 15 minutes my water was gone and after 2 min. the rice was still crunchy. Maybe the problem is the settings on my electric stove top. In any case, I had to add another cup of water, at least, and leave it on for another 10 – 15 minutes before the rice was done.
I was quite pleased with the results. I added fresh corn cut off the cob.
Thank you will try this with cauliflower rice.
(fyi, a larger and darker font would be appreciated)
My Lord!! This is THE BEST Mexican rice I have ever had!! If you are looking for an authentic Mexican rice recipe, this is it!! My entire family loves it! This is definitely going in my “family favorites” recipe book that I started over 20 years ago.
Best ever rice, we left out carrots and peas, added peppers for extra spice, delish!
Can frozen peas/carrots be used??
Yes, sure!
I made it and was very pleased with the result!
I made the rice today I puréed two plum tomatoes, 1 white onion , 2 jalapeño peppers and two tablespoons of minced garlic, used Knorr tomato bouillon and a teaspoon of chili powder, 2 teaspoons kosher salt, And followed your directions. Using two cups of longrain rice 4 cups of water and toasting the rice in canola oil. This was by far the best Mexican style rice. I have made at home. I have tried several other recipes but this combination is the best. The biggest difference is pureeing fresh ingredients combined with the tomatoe bouillon base. Thank you so much for posting it!!!
I followed to a T and my bottom burned pretty bad with 3 min still left to go
This is the only Mexican rice recipe we use, so thank you! I ran out of the tomato bouillon cubes once and could only find the powder and it didn’t taste nearly the same so I’m sticking with the cubes (which I always have on hand because of THIS rice)! I also prefer my rice cooked with less water (didn’t the recipe used to say 3 1/2 cups?) so I use about 2 3/4 cups . I also use 1 fat tablespoon of tomato paste in place of tomato sauce.
This was very good! I will be making again in the near future 🙂
Easy and delicious. Will be a regular in our meal rotation. Made for Cinco de Mayo. I paired with rotisserie chicken (store-bought). I know, I know – I’m going to serve with your baked chicken next time! Love your website! My GO-TO food blog! Thanks always!
It says work instead a fork
I thought the recipe was great until I noticed that the tomato bouillion had MSG listed in the ingredients…
MSG is everywhere. You eat tomatoes, don’t you? You eat cheese? Do some more research on MSG.
Natural occurring glutamate and MSG are two different things. Glutamate is present in nightshade vegetables (tomatoes and mushrooms) naturally (and many people have poor reactions to it as well); MSG is a synthetic flavor enhancer packed with sodium, and frequently used by restaurants and in processed foods because it causes you to crave more of it as you eat it.
Can the Mexican rice be frozen?
Yes, in an airtight container or vacuume sealed.
This is the only recipe I use.
This recipe is the best! I make it according to the instructions and it is really authentic. I don’t use any other recipe but this one. Thank you so much for sharing.
I have searched for 15 years, for the best Mexican Rice recipe. Finally, I’ve found it! This is spectacular, easy, and provides consistent results. Not only does this duplicate my family’s favorite authentic restaurant – it produces the same rice as my Mexican sister in law. Her momma, Guadalupe, would be proud. From an Irish girl with a broad palate – THANK YOU!!!! If I could give more than 5 stars, I sure would.
This was outstanding. Followed the original recipe exactly, and everyone loved it.
I wondered about cooking the rice in the oil for 10 minutes. That seemed like a long time! But I did it and it was oh so worth it! This rice turned out delicious and beautiful. Everyone went back for seconds! I used frozen peas and frozen corn, and I did not rinse the rice because I used parboiled rice. Otherwise I followed your recipe exactly and the result was fabulous.
This rice is so good! I made it tonight to serve with sheet pan chicken fajitas and everyone loved it. I made it exactly as written. I’ll definitely be making it again.
Easy to make. Tastes great. thank you!
Authentic is absolutely the right word to describe this recipe! It tastes 100% like the rice we eat at our local Mexican restaurant. My search is over, I have found the recipe I will be using for the accompaniment to my other Mexican dishes. Thank you!
Want to use brown long grain rice. How much more time will I need to add. Thank you.
You’ll need to add additional water (about 1/2 cup) and cook for 35 minutes, with the same rest time.
MERCI Lauren from France. Easy and quick recipe it’s perfect for me. Everybody appreciates the meal. I put frozen peas at the end and it was very good.
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!
This is as good as they get! My family loved this rice dish and I will definitely make it again 🙂
Sorry, we didn’t care for it at all. Lacked flavor and I used everything it called for. No substitutes.
Planning on trying this out tomorrow. You mention a few optional serrano chilies (whole) but don’t mention this in the directions. Do you add them in w/ the peas and carrots but remove them before serving?
Add them just before placing the lid on to cook. Remove them before serving. Enjoy!
Would you mind sharing which brand of rice you used? Thanks!
Any brand long grain white rice will work great.
Love this rice! Added a 4oz can of diced green chilies and it tastes amazing! Serving it with enchilada meatballs. Yum yum.
Ty for the great recipe.
How do u do this in an instant pot?
Here you go: https://tastesbetterfromscratch.com/instant-pot-mexican-rice/
Delicious, versatile we loved it. When I first discovered this recipe/site I had read about using this rice to make burritos. Can’t remember if it was in comments or on your site. Can you advise? We made the burritos and they were fabulous. I am hoping for some guidance on what else I might have added as it was a year or so ago….
Thanks
Maureen
I’m not sure, but I often add this rice to these burritos and they are amazing! https://tastesbetterfromscratch.com/smothered-green-chile-chicken-burritos/
Great recipe! I didn’t have tomato sauce, so I used the same amount of crushed tomatoes. I also didn’t have tomato bouillon, so I used chicken instead. This was the first time I’ve ever made Mexican rice. It was really good and honestly, it’s better than what the restaurants serve!
Love this recipe! This is the only Mexican rice I have made that turned out right. I was wondering what I would have to change if I used brown rice. Mostly worried about the amount of water. Any ideas?
Use 3 3/4 cup water and cook for 45 minutes. Remove from heat and rest for 10 minutes before fluffing with a fork.
Thanks will try!
This recipe is the real deal! My partner is Hispanic, and we’ve been trying to find a recipe that approximates those his his family back in west Texas, and this comes pretty darn close! Very, very good.
Made this for dinner last night and it’s absolutely DELICIOUS!! I did’t have tomato bullion so I substituted Chicken Better Than Bullion, also pureed one chipotle pepper in adobe sauce with the tomatoes because it’s what I had and I wanted to achieve that beautiful color. Thank you Lauren for this wonderful recipe, my husband couldn’t get done raving about it! For many years we spent a part of each winter in Mexico helping with church construction and our meals were provided by natives. This is the real deal!! And did I mention the aroma? Made us feel like we were back…
Made this along with your Slow Cooker Carnitas tonight. Absolutely the best! This is the way rice in Southern California Mexican restaurants tastes. Had to substitute chicken broth for the water and tomato bouillon cubes. Hubby has Celiac Disease and the bouillon cubes are not gluten free. Still delicious.
Hello, I was wondering how many servings you get out of the recipe above? I need to make 10lbs for a school event. Thank you!
This recipe yields about 4 1/2 cups of rice.
What do I do if my local grocery store and local Target do not sell tomato bouillon cubes?
Use chicken bouillon.
I got mine through Amazon!
Can you make it the day before serving?
Sure. I’ve found the best method to reheat is sprinkling the rice with a little water, covering the bowl and microwaving until warm–it allows the rice to re-steam.
This recipe is fine, but lacking in flavor. May be I am used to more of a nother style Mexican rice, and it never includes peas or carrrots. Also you get more flavor by blending the ingredients and pouring into rice.
This the only recipe I will use from now on! I am from San Diego and this recipe nails it! I do add a little chili powder to the mix as well! After I brown my rice in oil I then dump everything in my rice cooker. It turns out perfect every time! Oh and I add a can of Ortega diced green chili’s as well. Delish!
I’ve made this rice many times. It’s the only Mexican rice recipe I make! Tastes so authentic. My family loves it and it makes a lot. Great for leftovers!
This was excellent! I’ve been looking forever for a recipe that can “beat” my amazing Mexican MIL’s rice and this is it! Yaaaayyyy!
Excellent recipe! I made this for the first time today. I omitted the vegetables. Added cayenne and aleppo pepper. I completely disagree with the person who responded about too much liquid. I rinsed and toasted the rice and needed every bit of that 3 1/4 cups water.
Thanks for the recipe! It’s a keeper.
We use the Better than buillion which comes in berf, chicken or roasted garlic. We like the flavor better than buillion cubes.
The BEST ever and I have grown up on Mexican food was raised in San Diego. I have tried more different recipes then I can possibly remember and my first attempt at this one was almost 2 years ago and I will never use another and I make this several times a month, my family fully appreciates it and I am forever grateful, truly I can’t thank you enough. TOTALLY AWESOME!!!
If you use the granulated bouillon instead of cubes what would the amount be?
1 teaspoon of granulated equals 1 cube. Enjoy!
Delicious and easy to make. It’s my go-to Mexican rice recipe except I increase the amount of spices slightly as we like bolder flavors. Tastes great either way!
How do you recommend keeping the rice warm when serving a group without it drying out?
I thought the whole idea of this blog is cooking from scratch. Why is there a bouillon cube in the recipe?
Thanks for your comment. I definitely value cooking from scratch and I try to provide recipes that use real ingredients and that anyone can make. I love the peace of mind that comes from making dinner for my family rather than relying on highly processed foods. In the case of homemade bouillon cubes, the time and effort of making it from scratch in comparison to the health benefit just doesn’t not seem worthwhile. However, I applaud you for wanting to make your own. It may be difficult to find homemade tomato bouillon (that isn’t more similar to tomato paste) but you could substitute homemade chicken bouillon.
Thanks for responding and the link to the homemade recipe. Do you have any suggestions besides tomato paste as a substitute to the store bought tomato bouillon specifically if I am trying to make mexican style rice?
You could leave out the tomato bouillon and substitute chicken broth/stock in place of the water in the recipe. Hope that helps.
Hi! I have made this recipe a lot within the past few months and it never disappoints. It is easy and the flavor is excellent. I have found my forever rice recipe (as well as others on your page!) Thank you!
That makes me so happy! Thank you!
so tasty rice recipe i loved it, so keep posting.
Great recipe, great flavor! Thank you for sharing
I made this just now for the first time. Ours tasted fine, but 3 1/4 was too much water. The rice ended up wet and mushy. The standard ration of water to rice is usually 2:1, while the ratio in this recipe is 2.3:1 when you consider the tomato sauce. Given my experience, i would recommend people tone down the water.
For those who have asked about substitutions to the bouillon, if you just use all tomato juice instead of bouillon and water, chicken stock, etc, then it will come out great. Mix your liquid (stock/juice/bouillon/spice) blend separate, and if it tastes like what you are looking for, then that’s what the rice will taste like. It’s a lot easier to make taste adjustments that way then having to wait until the rice is done and trying to “fix” the flavor.
Did you use every ingredient that the recipe asked for? When I make rice I was raised to just use rice, spices, tomato sauce and water.
1 1/2 cups rice
3 3/4 cup water or chicken broth
Onion salt garlic salt and regular salt (To taste)
I brown my rice sometimes a little longer and add spices, stir, before adding tomato sauce. Once I add the sauce, I stir until blended then add water. I bring to a boil and then simmer, only partially covering the sauce pan and cook for 20-25 minutes
This looks good. Can I make this with brown rice?
Sure! It will take about 45 minutes to cook and I would add 1/2 cup extra water.
Could you use tomato juice instead of bouillon?
If you don’t want to use tomato bouillon cubes your best substitution would be chicken bouillon cubes or chicken broth instead of water. Or you could use the tomato juice instead of water and also add a chicken bouillon cube.
Did not have tomato bullion so I subbed chicken bouillon with a teaspoon of tomato paste. It was delicious and family requested it again…and again…and again! Thanks for the great recipe!
Best rice I ever made! After adding the bullion, I put it in my rice cooker on the white rice setting. Live in Vegas and try to minimize stove time in the summer. It was the most incredible rice and perfectly cooked.
I’ve made this recipe twice and it’s definitely a keeper. The whole family loves it. It’ll be one of the side dishes at my daughter’s wedding. Thanks so much for sharing!
I have tried so many Mexican rice recipes I can’t count, this is the best hands down and one of the easiest. I love Mexican food it’s my favorite and make it all the time. I think you will agree this is as good as it gets, try it you won’t be disappointed
I am Hawaiian, so we have steamed white rice almost every day, and I have struggled to make Mexican rice for years! Your recipe finally helped me nail it! My husband is Central American, and he loved it, and the kids gobbled it up, too! This will be my go-to from now on. I’ll probably be making it weekly! Mahalo & gracias!
Mahalo Malina! I’m so happy this is the recipe that finally worked for you! Thanks for sharing.
I’m a native Texan, so I can tell you with authority that this one is the best! My foodie family found this rice to be authentic Tex-Mex and utterly delicious. It was easy to prepare (yay!) and disappeared quickly. Thank you so much for a winning recipe!
Is there a vegetarian option for the chicken flavored bouillion?
I would leave the bouillon out and use vegetable broth instead of water.
I really love this recipe, my husband likes it too. I will be making again for our Fathers Day celebrations.
Thanks for the great recipe
Thanks Donna, I’m so happy to hear that!
My son is a very picky eater and a connoisseur of Mexican rice, and we all LOVE this recipe! It is the only one I make now! It’s even better than we find in local restaurants. Thank you so much for sharing
What a huge compliment, thank you!
I tried this recipe and it came out delicious!
I make this recipe often and both my husband and I love it. It is delicious and is the mist authentic Mexican rice recipe we have ever found, and I have yried a lot of them.
Wondering if the finished rice can be frozen?
Hi Joy, thanks so much for sharing! I’ve never tried freezing it, but I think it would work fine!
This is the first rice dish I’ve ever cooked. I made this recipe for the first time, and it was delicious! However, I found that my rice wasn’t very fluffy as shown in the photo—some rice seemed to be overdone and some was crunchy. I did use a more wok-like pan for this recipe. Perhaps it wasn’t flat enough to cook the rice evenly? Any suggestions for improvement are definitely welcome! I will definitely plan to make this again, and hope to perfect it.
Hi Megan, I would use a regular saucepan next time to be sure the rice is completely and evenly submerged in water while cooking.
Can this recipe be made in advance and reheated? Having a large get together and need to prep as much as possible beforehand. Making a note of this in the recipes is a big help for me.
The other question is about the tomato bullion cubes. Because of where I live I am not sure I will be able to source this. Is there anyway around this.
Thank you
Yes! It won’t taste as fresh but when you rewarm it, sprinkle a little water on top and cover it up so that the rice steams a little in the microwave!
Just leave out the tomato bouillon and use chicken broth instead of water!
It so delicious! First time making it was nervous but everything turned out just perfect ?
I’m so glad you liked it! This is truly one of our families treasured recipes!
This recipe is AMAZING!! I make it exact to the recipe and add in the Serrano peppers and it is just delicious! I’m so glad to have found this!
Can you double this recipe? I have to bring Mexican rice for a dinner party for 12.
Thanks
Sure, as long as your pot can handle the amount 🙂
Do you think there would be a huge difference if I used Natural Brown Rice?
That would be fine! Add 1/4 cup extra water and cook for 45 minutes. Allow to rest for 15 minutes before opening the lid.
I don’t feed my family MSG it super bad for you, is there a substitute for this?
Use chicken broth instead of water.
Can you use instant white rice?
No, sorry.
Two questions, please.
When using granulated tomato chicken bullion; how much to match the two cubes? Also are the serrano peppers kept whole or diced up? Thanks!
1 teaspoon of the granules equals 1 cube. The serrano peppers are kept whole 🙂
Can I make this the night before?
Sure–to reheat it, sprinkle a little water on the top, cover it loosely and microwave until warm.
I have not tried this yet but it is on my radar. Question, the rice, an I adding the dried rice to the oil for Browning or am I cooking rice as per directions on rice package and then Browning?
Thanks in advance for your help, I have your refried beans cooking as we speak.
Thanks, Jean
Hi Jean,
Add DRY, UNCOOKED rice to the oil let it brown while stirring! I’d love to hear how the refried beans turn out!
I have tried many different ways to make rice and did not ever come out right. But this one was perfect I finally found one that works for me thanks a bunch.
I made this using standard long grain white rice, doubled the recipe and it came out mushy.
I followed the recipe exactly since it is the first time I tried this recipe.
Are you using “bomba rice” which is 3c liquid to 1c rice?
Standard long grain rice has always been best with 2c liquid to 1c rice.
When rinsing rice is recomended, I measure the. water and how much stays on the rice and adjust accordingly.
I will make this again but I will adjust for a 2c liquid to 1c rice.
All was not lost, the gruel was very tasty.
the
I do use standard long-grain white rice.
Can I use brown rice and if so, does the liquid and cooking time change?
Sure. Add 1/4 cup extra water and cook for 45 minutes. Allow to rest for 15 minutes before fluffing with a fork. Enjoy!
I made this best one ever , Thank you!!
The tomato bouillon cube has MSG which is not good for the brain.
I was wondering if I could make it without that…maybe adding turmeric for color instead. Wonder what it does to the taste.
If you don’t want to use the tomato bullion, just use chicken broth instead of water. The rice wont be colored though.
When you double the recipe, do you double all the ingredients? I know you double the water and the cooking time stays the same.
Yes, double all of the ingredients 🙂
This is close to the way my Panamanian mother used to make rice. A couple of differences – she would include about 1/2 teaspoon of turmeric for color and always toasted the rice with roasted peanut oil. It gives the rice a nutty flavor that you don’t get with vegetable oil.
She would sometimes add sliced green olives, diced tomatoes and cooked, cubed chicken breast and serve with fried plantain to make the recipe into a meal.
I love these variations! Thanks for sharing!
This rice is the real deal! I am so happy I came upon this recipe… I have been looking for an AUTHENTIC receipe for what seems like years. It’s exactly like the Mexican restaurants. Thank you so much for posting this!!
Literally the best rice recipe I’ve found!!! Thank you for sharing!!! The sorreno peppers (whole-not diced) are a must. DEFINITELY make sure the tomato bullion has dissolved or it’ll harden at the bottom of the pan. I’ll make this again and again.
Dumb question… do you chop the peppers and leave them in or cook them whole and take them out before you serve…?
I leave them whole and take them out before I serve 🙂
Amazing and so easy to make! My Mexican boyfriend said it was even a little better than the one his mom used to make haha. Thanks Lauren!
What a compliment! Thanks for sharing! XOX
I made this rice tonight and I wish I could give it 10 stars. It was moist and flavorful and so easy to make. Cooking rice is a challenge for me and I could go on and on how perfect this dish turned out.
Thank you so much for this recipe!! XOXO
That makes me so happy–thanks so much for commenting!
Made this tonight to go with some left over chicken enchiladas I had in the freezer. It was excellent. I didn’t have the tomato bouillon on hand, so I substituted regular chicken bouillon. I will picking some up the next time I’m at the store, because this will be going into our rotation! Thanks!
“Tastes Better from Scratch” . . . tells you to buy pre-made bouillon cubes. *sigh* Every site for made from scratch and every mexican tomato bouillon recipe web link I have found so far has been “buy the pre-made bouillon” and not a single “this is how you make it”. Disappointing. Back to more searching.
Did you feel better after taking time to let us know of your troubles? And where do I pay for the value of your “disappointing” opinion?
If you dont want to use the bullion cubes,use homemade chicken stock homemade beef broth instead of water and just add salt for taste.
Thank you for this recipe!!! I have had the hardest time finding a recipe that tasted as authentic as this one. This is perfect! So easy and the tomato bouillon cubes are a great tip!
the serving size won’t change on the site so that you can adjust ingredients.
What substitute can i use for tomato buillon since its hard to find in my place?
Chicken boullion/or chicken broth instead of water 🙂
This was the best rice ever! I made it exactly according to recipe except for peppers. Thanks so much for sharing!
Thanks so much Tisha!
Has anyone doubled or tripled the recipe? What time changes should be made?
If you double the rice, double the liquid, and cook time will be the same 🙂
You can also add Salsa de Pato (a spicy red can of tomato sauce) instead of the tomato bullion and substitute the water with chicken broth to get the same rich coloring, a little bit of spice and deep flavoring. Just add a couple tablespoons into it along with the garlic/onion right after the saute/browning of the the rice. No MSG, same coloring, deep, rich & authentic Mexican flavors.
BEST MEXICAN RICE RECIPE I HAVE EVER MADE! EVERYONE LOVED IT. THANK YOU SO MUCH FOR THIS RECIPE.
What could I add so that I can skip the tomato bullion cubes. I noticed they have MSG and wanted to make this recipe without the MSG. Thanks!
You can substitute chicken broth for the water 🙂 . It wont have the same color, but will taste great.
Some of us use Annato seeds to color our cooking oil & food in the Caribbean. You can use that instead of the bullion cubes & there should be videos on YouTube on how to make it.
Another option is red palm oil, but it does have a stronger flavor, whereas the Annato takes on the flavor of whatever oil you add it to.
I’ve attempted time and time again to make rice and it’s never comes out right. I’d end up throwing it away.
Today, I followed your recipe and after 47 years of living, I FINALLY made fluffy delicious rice.
From the bottom of my heart, Thank you!!!!
Tasted great and easy to make, this will certainly be a new go to !!
How many servings does this recipe make?
About 6 heaping 1/2 cup servings.
Thanks for the recipe. I’m going to make it this weekend.
Mmm… I think I just heard my tummy growl. lol. Thank you for making me hungry!
Not a chef/baker/etc. and I only have a handful of recipes that I love and this is one of them! Thank you so much for sharing your recipes and story. LOVE, LOVE, LOVE this rice (no modifications needed).
This looks fantastic, but the rice measurement alone makes 5 cups. I don’t know how, but I need to scale the whole recipe down to 3 1/2 cups cooked rice.
OMG. Seriously. This is THE. BEST. RICE. I have ever made!!!! I’m so thankful! I’m hosting (Canadian) Thanksgiving dinner tomorrow (the vote was for mexican food). My oven’s broken, so I’m making as much as I can ahead of time. The rice is so delicious, when it was done, I had a few soup spoonfuls. I didn’t want to stop, it is DELICIOUS! Thanks for sharing this amazing recipe. Tomorrow I will make your enchilada recipes – on the grill!
Thanks Susan! I hope you love the enchiladas just as much–and what a fun idea for Canadian Thanksgiving! Thanks for commenting.
If I want to double the recipe, would I double the amount of water?
Yes, you would want to double the water. 🙂
Hello. I have made this a few times now and it always works out; however, I live in the UK and it’s impossible to buy tomato bullion (maybe in London, but not where I live) – however it is possible to buy tomato powder online, so I use chicken stock plus some tomato powder. This gives it the right colour and taste, well at least it tastes the same as the Mexican rice I had in New Haven CT last year.
We have made this rice twice now and love it. Thank You for sharing
Sounds like a great experience in Puebla. Many years ago, I first discovered the late great Anthony Bourdain reading Kitchen Confidential when it was first published. The reason I mention, is there is a chapter were he talks about all the really good cooks at Les Halles were from Puebla, like his sus chef. So wanting to know more, he made a trip there with the man to see what what was up with cooking. Check it out if you’ve never read. Very entertaining book. I will try this recipe, I’m making your fish tacos later tonight.
I will definitely have to check out that book. I love Anthony Bourdain :). Thanks for commenting!
Have tried making Spanish rice for years with mixed results…
This recipe is EXACTLY like the best rice I’ve had at the most authentic Mexican restaurants – thrilled that I found this!! We will be trying your other recipes! So good
I’m so glad you found me! Thanks Kerry.
Have tried making Spanish rice for years with mixed results…
This recipe is EXACTLY like the best rice I’ve had at the most authentic Mexican restaurants – thrilled that I found this!! We will be trying your other recipes!
This rice dish is spot on. We love it. So easy and yummy. Thank you.
I made this recipe to serve on a Taco night. All of my guests loved it. I used serrano peppers. Removed them before serving. They gave the rice a nice flavor without extra heat. I will definitely make this again.
Seems easy enough, do you think it will be ok using microwave packet rice as mine always seems to go soggy
Hi Karl, this recipe wont work with microwave rice, only regular white long grain rice. Hope you get to try it 🙂
Just wanted to say that I tried your recipe last week and man was it amazing! Thank you very much for this. The serrano peppers was an amazing touch.
Thanks for sharing Dave! I’m so happy you liked it.
You can also you chicken broth instead of water and bouillon cubes.. No msg.
I need to make enough rice for about 30 people. Can I make the rice the day put in the frig then use a crockpot on low to warm it up?
Hi Paula, I think that could work. Spray a little water over the rice to help it steam and soften as it re-warms, since the rice from the fridge will harden a little.
Lauren
The rice was very well received by all the guests! Was told that it was as authentic as it gets 🙂 I did skip the peppers and did not have a chance to buy the tomato bouillon cubes this time so used vegetarian broth instead, came out very flavorful.
Mucho gracias!
Anita
I feel like this is a dumb question… but you say whole serrano peppers. So no chopping them? Just plunk them in as is? Sorry, I know absolutely nothing about those peppers!
That’s right, just add them as they are–don’t do anything to them 🙂 . Enjoy!
I have made this recipe several times now. I love to serve it with your cheese enchiladas, your taquitos, and burritos. Thanks for a fantastic recipe!
I love it with all of those dinners as well! I’m so happy you love this rice–thanks for taking the time to comment.
I was truly looking forward to this Mexican Rice. I did everything according to your tips & recipe, i.e., rinsing & toasting the rice, tomato sauce – not pureed tomatoes, the Knorr tomato bouillion chopped, 3 1/4 cups water… I left out the optional peppers. I carefully watched the flame, but all I had in the pot after letting the water absorb was very mushy rice. It had a very good flavor, but the texture was too soft. I was so disappointed. I cooked this in my new, just washed Dutch Oven cast iron pot. What could have gone wrong? 🙁
Hi Maureen,
I’m so sorry that the rice didn’t turn out for you! Did you cover it and let it cook without stirring it? Did you allow it to rest with the lid on when the timer was up before “fluffing” it with a fork (as opposed to stirring it)? If you did these things, then next time try leaving out 1/3 cup of water. I hope you get the chance to try again!
I found this recipe in a Pinterest search and tried it for a family dinner. It was so good! My dad, who is picky about rice, said it was the closest we’ve ever gotten to being like the restaurants serve it. High praise! Thanks so much for an awesome, and easy, recipe that satisfies a Tex-Mex lovers “good” rice request.
Hi, thanks for the recipe. Only question is, if I use less water (say 2.25 cup instead of 3.25), will the rice stay intact better? Seems like the grains broke all up into pieces with 3.25 cups water.
Hi Thomas, I guess that’s really up to you if you want to try it, but I wouldn’t recommend using less than 2.75 cups of water, or you’ll risk not having enough water to steam the rice.
I have tried it, this was my first time cooking rice and my family loved it. Thank you for sharing!
Can you tell me how to adjust the recipe if I want to use brown rice instead of white rice?
Hi Shannon, I would follow the instructions as written, but add 3 1/2 cups water and cook it for 45 minutes, allowing it to rest (lid on) for 10 minutes before fluffing with a fork. Hope you enjoy it!
Hi Lauren, I’m Mexican and proud of our food . Many times I get upset for recipes that claim to be authentic and are totally not. Your rice recipe is just the way all the ladies in my family make it. And it looks delicious. I’m going to look in your recipes for the mole poblano. Thank you so much
Can you make this recipe in a rice cooker?
I live in Arizona and have seen many Mexican ladies make Spanish rice plus we have plenty of authentic Mexican restaurants here and I have never seen nor eaten Mexican rice with carrots or peas. Frequently though different regions of Mexico will make things differently.
Yes you need to sauté rice plus onions in a pan till the rice turns brown
Cook with chicken broth, salt, tomato paste, and some garlic salt till the rice is cooked. The traditional way is to cook in a cast iron skillet and gradually add the liquids kind of like you’re making risotto. I’m lazy and cook mine (after browning the rice) in a rice cooker. Be careful with the tomato paste because as the rice cooks it will get darker. It’s also good if you use the El Patio brand of Mexican tomato sauce. It’s a spicy tomato sauce sold in the Mexican aisle of your grocery store.
When I was on a super healthy kick I tried this with Quinoa and it worked except I didn’t brown the Quinoa
I am really enjoying your recipes btw
Does this recipe double okay?
Jordyn, I imagine it should work just fine as long as you use a big enough pan! You may need to cook it longer than 20 minutes.
Any suggestions on what to do different if it came out mushy? I used uncooked rice. What went wrong?
Hi Kimberly, I am so sorry that it turned out mushy. Is there any chance you used minute rice? That could be the reason!
Great recipe! My family and I ABSOLUTELY loved it! Thanks for sharing!
Thanks for sharing Crystal! I’m so happy your family enjoyed it!
Hello again,
I’m wondering if anyone has experience with using alternate types of rice. Right after the first time I made this my wife was advised to give up white rice for pre-diabetic concerns. I tried it with a long grain brown rice and it was an absolute failure. It just would not absorb the liquid no matter how long I cooked it. It was hard. I wonder if toasting the brown rice was a factor, preventing it from absorbing the water as effectively? I could try again and not toast it, but how much will that impact the flavor? Also, I don’t want to go through the whole process only to end up with another lousy result at meal time.
There are many types of brown rice. I have brown jasmine and basmati, as well as My Skinny white basmati rice that is supposed to be diabetic friendly. I think it may undergo some form of par-boiling, which would likely make it a poor candidate because it won’t absorb as much liquid. Directions call for 1 part rice to 2 parts water and a 12-15 minute cook, but it also notes to drain.
Any insights or suggestions would be greatly appreciated. Thanks!
Hi Larry, I would use medium or long-grain brown rice and add an extra 1/2 cup of water. Use the same method (rinsing and toasting the rice). Then add 1/2 cup more water then the recipe calls for and bring the mixture to a boil. Simmer, covered, for about 45-55 minutes, until rice is tender. Do not uncover the pot to check the rice during cooking!
Remove the pot from heat and allow it to rest with the lid still on it, for about 10 minutes. Then fluff it gently with a fork and serve.
Hope that helps you. I’m happy you have liked the recipe! Thanks for commenting 🙂
You forgot the ground cumin. I am also from around Puebla. Actually close to Oaxaca and Guerrero . Our recipe is brown the rice in oil until it sounds like glass when you mix it. It will turn a nice toasty color. Expect about 5 minutes. 1 1 /2 c. Rice, blend a fresh med to med lg. nice red tomato with 1 cup of water. I actually use two Roma tomato’s because they are meatier and redder. After your rice is browned , add the tomato water and another 1 and a 1/4 cup water. “Cold water” add two tables Maggie chicken bullion powder. Sold in Walmart or most grocery stores. And 1/2 tsp. s. salt. And 1/2 tsp ground cumin. The cumin gives it a nice smoky flavor. The rice and water will taste a bit salty. But the rice will absorb the flavor. Cover the pan , bring it to a boil, and immediately turn the fire down as low as possible and let it steam for 15 to 18 min. Let sit for 5 minutes. Lift lid fluff with a fork and eat . WHat make this rice fluffy is not,lifting the lid at all during cooking. Stand close to the pot until it boils because it will boil over. Also as low a fire under the pot as possible. My daughter has an electric stove, so it’s hard to get it supper low, so I usually leave the pot on half the burner.
What kind of Serrano peppers? Fresh? Canned? I am excited to make this thanks!
Fresh serrano peppers. Hope you love it!
Thanks for responding so quickly!
Hi again. I think I just figured out whats wrong. I used cooked rice. I hadn’t checked out the video until now. That would make more rice if its uncooked and would soak up the liquid. Still it does taste good. Can’t wait to try it again.
Yes, you definitely want to use UNCOOKED rice 🙂 Hopefully you can try it again soon!
?
I just finished making this rice. The rice still had a lot of liquid and I’ve cooked in another 1/2 hour and its almost the right consistency. I was afraid it would burn so I’ve stirred it a few times. Its a little mushy and I’m not sure if that’s from the stirring or not. The taste is wonderful. I just want to know why it takes so long to cook and why its mushy? I use Calphalon so there isn’t much steam escaping from the lid.
I have read that you need to rinse rice 3 times with fresh water to get the starch down, that might help with the mushies.
Can I make this a day or two ahead of time? Reheat in microwave? Going tailgating in an rv and would just like to reheat.
Yes, you can! I usually reheat it in the microwave. Lightly sprinkle a little bit of water over the top of the rice, then cover with a paper towel, and microwave until warm. Good luck–hope you enjoy it!
Great! Thanks!! I am sure we will love it!!
This IS my new go to Mexican Rice! I’ve tried throwing together easy Mexican/Spanish rice recipes for years and they were never anything special. Stayed as close to the recipe as possible, which is hard for me. Only minor changes out of necessity (no long grain except Jasmine, a very finely diced Roma tomato + some 2x concentrated tomato paste, etc.). Don’t think there is much room for improvement here. It is wonderful. Never commented on a recipe before, but just had to thank you for this one!
Thank you so much Larry–that really means so much, and I’m very happy to hear you liked it so much! Thanks for taking the time to comment.
Substitute Tomato Bullion with Chicken Bullion cubes. To get the Orange color use Sazon Goya (found in the Mexican Aisle) Orange Packaging – Will read: Sazon Goya a Unique Seasoning – Con Culantro Y Achiote – This is what gives the perfect Orange Color.
Could you use chipotles in adobo sauce instead of tomato bullion? What is so bad about tomato bullion?
Hi Glen, I would not suggest chipotles in adobo, unless you want a really spicy “chipotle” flavored rice. If you don’t want to use tomato bullion you could substitute chicken bullion instead.
Have you ever tried making a big batch and freezing some?
I have never tried freezing this rice–I’m afraid it might unthaw a little “mushy”…but let me know if you try it 🙂
I freeze rice all the time Put in a ziplock bag. Throw in microwave when ready to use adding a little water. Perfect every time
I freeze leftover rice all the time and it doesn’t get mushy. Don’t know about this recipe but I would try it.
Love this recipe! it’s the perfect side to any Mexican dish!
Did you use frozen carrots & peas??
I use frozen peas and fresh diced carrots. Frozen carrots would work fine.
What type of white rice is best to use with this recipe? Thank you!
Long grain white rice!
How much liquid total is added to rice?
3 1/4 cup water
My mom who is Mexican would make this often when I was younger, only she would use fresh tomatoes and cook half an onion with the rice.
Lauren,
Wouldnt this recipe call for lard and not oil?
Hi Tom, You could substitute lard–which is used often in Mexican cooking, (particularly flour tortillas and tamales) but in my time living there and taking tips from locals they used oil….
I just made a pot of this rice, and followed the recipe using tomatoes instead of tomato sauce. ..but it tastes like Asian rice. It’s really good, and my husband liked it and I’ll make it again, but my only question is what purpose do the jalapeños serve? Thanks in advance!
I wonder if it’s the acidity in the fresh tomatoes? I feel you were to roast them &/or cook them down into a paste (slowly cook all the water out while stirring fairly constantly so it doesn’t burn on the bottom, then brown the mixture slightly to caramelize the natural sugars), that would lessen the acidity and still give that deeper tomato flavor that the boullion cubes give. ?
I would love to know if you have written a Mexican cook book ? If so how can I get one !! It is my families favorite !!
Thank you for sharing !!!
Hi Carol, I haven’t written a cookbook, but I do have several Mexican recipes on my site! I’m glad you like the rice! 🙂
How many servings does this make?
Hi Christina, It will serve 5!
Thank you for the recipe, I had a the ingredients and I make good rice from what I’m told but I just followed your and it was awesome , and a hit!
Thanks Patricia! So glad you liked it!
Where do you buy tomato bouillon cubes?
Hi Karen, You can find tomato bullion cubes at your local grocery store (I buy mine at walmart) in the mexican food isle. I buy the Knorr brand that’s in the bright yellow package.
Can you sub water for chicken broth? Or sub the tomato bullion for chicken bullion?
Hi Kathee, The tomato bullion is really essential for flavor and for coloring. You could try substituting chicken bullion if you have to–it will just taste a tiny but different and not be so vibrant in color.
They make tomatoes chicken bullion cubes as well so it’s best of both worlds.. this is what my mom uses and what I use.. your recipeis pretty spot on. We don’t use carrots or peas in our rice. But we do add chucks of onions, tomatoes cilantro and cumin.
If you want an authentic mexican rice from scratch just omit them. Some people use them to save or skip the tomatoes, but in my opinion it gives an artificial flavor and it’s full of bad ingredients. Restaurants might use them, but home cooking should do better.
That’s right. Nothing like fresh tomatoes, onion and garlic !!!
THANK YOU FOR POSTING THE HOW TO MAKE THE SPANISH RICE ITS LIKE MY MOTHER USED TO MAKE I MISSED IT FOR A LONG TIME THANK YOU AGAIN FOR BRING BACK THE MEMORIES JAIME OCHOA
You’re welcome! I hope you enjoy it!
I made this last night for our Mother’s Day BBQ. It was a HUGE HIT! Everyone Loved it and wanted the recipe. I was unsure about adding the peppers but decided to go for it and I am so glad I did we ate all of the peppers I used 4. When I bit into the pepper it was a little spicy but my mouth wasn’t on fire afterward. Thank you so much for sharing your recipe.
Thanks so much for coming back to share! I’m really happy it was a hit for Mother’s Day. <3
I just made this rice today. It’s amazing & exceeded all of our expectations. How do we keep the rice soft and fluffy to be able to serve it tomorrow? Thank you for sharing!
Hi Dori, I’m so happy to hear you liked it! Leftovers reheat really well. Store the rice covered in the fridge, and when you’re ready to heat it, sprinkle a little bit of water over the rice, cover it with a paper towel and rewarm in the microwave. Enjoy!
I just made this tonight to go with my chili verde it was awesome. Got rave reviews from my hubby. I will definitely be making this again. I used the Serrano peppers nice flavor no heat. Thanks for posting an authentic mexican rice.