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The BEST, truly authentic Mexican rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.
Having learned how to make this Mexican rice from locals in Puebla, Mexico, I can promise this recipe is the real deal! Don't miss my other popular Mexican recipes including Carne Asada Tacos, Esquites, and Chiles Relleño.
We never enjoy “Taco Tuesdays” without a side of this easy Mexican Rice that I learned to make while living in Puebla, Mexico during a college internship.
I was there with my husband, and we taught workshops to locals in the area that were interested in starting a small business. We met many amazing people while living there, including a chef who attended one of our workshops. I asked him if he'd teach me the right way to make a few authentic dishes, and he invited is into his home for a day.
We cooked up a storm, and I took detailed notes as we cooked this rice together, along with mole poblano, red and green salsas, and pozole.
Ingredients Needed:
- Long Grain White Rice: Washing the rice is crucial to remove the outer starch, allowing the rice to cook fluffy. If you'd like to use Brown Rice, increase liquid by ½ cup and cook for 40 minutes, following the same resting instructions.
- Oil: Canola or vegetable oil, for toasting the rice.
- Onion: a small piece, finely chopped.
- Garlic: one or two small cloves, minced.
- Tomato Sauce: I used this because it's fast and easy, but for a more authentic version, add 1-2 fresh tomatoes to a blender with the onion and garlic, and blend before adding to the rice.
- Tomato Bouillon: granules or cubes, found in the Mexican aisle or online. This adds color and flavor to the rice. If you can't find it, substitute chicken Bouillon.
- Water: Or use chicken broth, if you omit the Tomato Bouillon.
- Salt.
- Peas and Carrots: optional.
- Serrano peppers: It's optional to add 1-2 on top of the rice while it cooks, to add extra flavor (it wont make the rice “spicy”.
How to make Mexican Rice:
1. Wash and Toast the rice: Add rice to a fine mesh strainer and rinse it until the water runs clear. Sauté the rice in hot oil in a saucepan until golden brown.
2. Add remaining ingredients: Add tomato sauce, garlic, and diced onion to the pan. Stir in tomato bullion, salt, carrots, peas, and water.
3. Simmer: Bring it to a boil, cover, reduce heat and simmer for 20 minutes.
Pro Tips:
- Rinse the rice. Take an extra second to rinse your rice with water to remove the starch film on the surface that can cause the rice to clump together.
- Toast the rice. When you add the rice to the oil, toast it really well! This extra step takes a few minutes, but it adds really great flavor to the rice.
- The trick to get that great color and flavor: Tomato bullion cubes add great flavor, and they're what makes the rice turn that perfect orange color that you're looking for. It should be easy to find at your local grocery store. I buy mine at Walmart, in the Mexican food aisle. You could also buy them from Amazon. They look like this. If you can't find them, substitute chicken broth for the water in this recipe.
- Rest and Fluff. It's crucial to give the rice time to rest after cooking, before serving, and to only gently fluff it with a work (don't “stir” it). This will make the difference between wet, clumpy and mush rice, and fluffy rice.
- Instant Pot Mexican Rice: If you own an instant pot, I've adapted this recipe for Instant pot Mexican rice.
Serve Mexican Rice with:
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Authentic Mexican Rice
Equipment
Ingredients
- 1 1/2 cups long grain white rice, *
- 1/4 cup oil, (vegetable or canola oil)
- 1 teaspoon garlic, , minced
- 1/4 medium onion, , finely diced
- 1/4 cup tomato sauce, , or 2 pureed tomatoes*
- 2 teaspoons tomato bouillon , granulated, or cubes*
- 1/4 teaspoon salt
- 1 carrot, , diced
- 1/2 cup peas, (frozen or fresh)
- 3 cups water
- 1-3 whole serrano peppers, , optional
Instructions
- Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
- In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
- Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
- Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe September 2011. Last updated May 2021.
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Process photos by Nikole of The Travel Palate.
I just made this recipe and it is EXCELLENT! We are heading to a Taco Bar-themed party and I made this rice AND the Tres Leches dessert. I look forward to hearing everyone’s thoughts!
Best Mexican rice! Everyone loves this rice. My kids request it more than any other recipe. Make it. 😉
I just tried this today, and it is spot on identical to the rice I had a at a restaurant yesterday. I am so excited and will keep this recipe for sure.
I made this for my daughters work party! I never made Mexican Rice before but it was so delicious and very easy to make. Everyone loved it and I am new to the southwest US so I feel very proud that it was well received. I will keep this recipe forever.
Thank you
Ok, this the only Mexican rice I will ever make. Don’t even think about cooking it without the tomato or tomato/chicken bouillon. Love, love this recipe and I’ve made dozens of Mexican rice dishes before trying this. I did cut one Serrano in half lengthways and added it to pot. Yummmmm!
Agreed! This recipe is killer and I have tried many Mexican rice recipes over the years. It’s nice and flavorful without being “too much”. It tastes almost identical to several restaurants near me. I add just a little pinch of cumin to this recipe, but it’s absolute great on its own without it, too!
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!