Authentic Mexican Rice Recipe - Cooking Classy (2024)

Published July 5, 2019. Updated July 7, 2019

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A perfect authenticMexican Rice recipe! Never soggy, light and fluffy and deliciously flavorful, plus it’s super easy to make and also the perfect compliment to just about any Mexican entree. Just don’t forget to pair with refried beans or black beans of course!

My Favorite Mexican Rice Recipe!

Over the years I’ve tried countless recipes for Mexican rice and this one is easily my favorite. I’ve tried using tomato sauce, tomato paste and crushed tomatoes, but the rice always ends up mushy and sticky.

I think the key to the best authentic Mexican rice is using Caldo de Tomate (you can find it in the Latin section of the grocery store).It’s a tomato powder with added flavors). And now I add in one roma tomato for that fresh flavor too! If found you can sneak in just one without getting soggy rice.

I’ve probably made this rice 100 times. It’s just as good as what you’ll get at your favorite Mexican restaurant!

It’s a regular in our home and actually one of my kids favorite foods. Once you try it chances are it will become a staple recipe in your home too!

What do You Serve with It?

It’s the perfect side to Chicken Enchiladas, Grilled Chicken Street Tacos or Ground Beef Tacos, Chimichangas, Chicken Fajitas, and Quesadillas!

This homemade Mexican rice is delicious in burritos too or even add it to a tostada or salad. It goes with just about anything.

Mexican Rice Ingredients:

Olive oil – a little is used to saute the rice. Vegetable oil works great too.
Long grain white rice – I’ve also made this with Jasmine rice and it tastes delicious.
Garlic – originally I made this with garlic powder but of course fresh garlic is even better!
Water – for even more flavor you could try unsalted vegetable broth.
Roma tomato – if you don’t have one on hand this can be made without, just increase water to 2 cups total.
Caldo de Tomate – I like the new Natural one that’s MSG free. Find it near the other latin ingredients at the store.
Onion powder, Chili Powder and Pepper – these spices add extra background flavor. Sometimes I’ll even add a little cumin too.

How to Make Mexican Rice:

Whisk together warm water, minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. Set aside.

Heat olive oil in a medium non-stick saucepan over medium heat. Add rice and saute until opaque and lightly golden, about 2 – 3 minutes. Add garlic and saute 30 seconds longer.

Pour water mixture in (careful, it will steam and sputter!). Stir once to level out rice (water should simmer right away if not bring it up to a simmer).

Reduce heat to low, cover and simmer until liquid has been absorbed, about 20 minutes.

Remove from heat, fluff with a fork. Cover and let rest 5 minutes before serving.

Can I Double or Halve the Recipe?

Yes you can double this recipe or halve the recipe. The key is using a pot to fit the volume. For double use a medium pot, for half use a small pot. Cook time will still be about the same.

How to Get the Perfect Texture of Rice?

I’ve found that the 1 3/4 cups + 2 Tbsp is the perfect amount of water here. Keep in mind though the way the lid fits on your pot and even your altitude could make a difference, so if you find your rice has a little excess liquid then next time reduce by 2 Tbsp, or if it doesn’t seem tender all the way through add a few extra tablespoons water the next time.

Tips for the Best Mexican Rice:

Saute rice first for added flavor.
Don’t uncover during cooking or the steam will escape and texture won’t be the same.
Cook over low heat otherwise bottom layer will burn.
Allow the rice to rest for a few minutes before serving it. This will make it extra fluffy and will ensure that every last bit of water is soaked up.
This Mexican rice is best enjoyed warm. It can sit covered for about 30 minutes once cooked.
Save leftovers, it keeps will refrigerated for a few days.

How to Make it Spicy?

Want a little kick? Add a minced jalapeno or serrano pepper in when sautéing the garlic. Or stir a 1/4 – 1/2 tsp cayenne pepper in with the water mixture.

How to Reheat Rice?

To prevent leftover rice from drying out, I recommend reheating it in the microwave with a little water spritzed over. You can also reheat rice in a skillet with a few tablespoons of water.

More Mexican Side Recipes You’ll Love:

Cilantro Lime Rice
Mexican Street Corn
Restaurant Style Salsa
Guacamole
3-Ingredient Queso

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Authentic Mexican Rice

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Easy Mexican rice that tastes just like what you'll find at Mexican restaurants. Great flavor, good texture and a recipe the whole family can agree on. Perfect side dish to all your favorite Mexican foods! Makes about 3 1/2 cups.

Ingredients

1 3/4 cups + 2 Tbsp unsalted chicken broth or water
1 medium roma tomato, minced (heaping 1/3 cup)
2 1/2 tsp Caldo de Tomate*
1/2 tsp onion powder
1/4 tsp chili powder
1/4 tsp freshly ground black pepper
1 Tbsp olive oil or vegetable oil
1 cup uncooked long grain white rice
1 large garlic clove, minced (1 1/2 tsp)

Instructions

Whisk together warm water, minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. Set aside.
Heat olive oil in a medium non-stick saucepan over medium heat. Add rice and saute until opaque and lightly golden, about 2 – 3 minutes. Add garlic and saute 30 seconds longer.
Pour water mixture in (careful, it will steam and sputter!). Stir once to level out rice (water should simmer right away if not bring it up to a simmer).
Reduce heat to low, cover and simmer until liquid has been absorbed, about 20 minutes (you'll notice water bubbles stop coming to the surface).
Remove from heat, fluff rice with a fork. Cover with lid and allow to rest 5 minutes off heat. Serve warm.

Notes

I recommend Knorr Selects brand without MSG. Update: I've had a harder time finding this product lately so I've replaced with 1 Tbsp tomato powder and always use the chicken broth option, plus salt to taste.
To prevent leftover rice from drying out, I recommend reheating it in the microwave spritzed or drizzled with a little water. You can also reheat rice in a skillet with 1 - 2 Tbsp of water.
Recipe has been updated, see notes below recipe for changes.

Nutrition Facts

Authentic Mexican Rice

Amount Per Serving

Calories 205Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 250mg11%

Potassium 53mg2%

Carbohydrates 37g12%

Protein 3g6%

Vitamin A 50IU1%

Calcium 17mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Side Dish

Cuisine: Mexican

Keyword: Mexican Rice

Author: Jaclyn

Recipe originally shared April 2012. Photos have been updated and recipe has been updated to include a fresh tomato and fresh garlic.

Originally recipe listed 2 cups water and no tomato. And 1/2 tsp garlic powder in place of fresh garlic.

Authentic Mexican Rice Recipe - Cooking Classy (2024)

FAQs

Why does Mexican restaurant rice taste better? ›

Why does Mexican restaurant rice taste better? The method used to make Mexican rice involves lightly frying the uncooked rice in oil which helps it absorb more flavor from the seasoning and cook to a perfect consistency. In addition, a traditional blend of spices and diced vegetables and potatoes create unique flavor.

Know More ›

What is the difference between Mexican style rice and Spanish rice? ›

Spanish rice has a firmer texture and stronger aroma compared to Mexican rice, it gets its sweet yet savory flavor as well as its golden color from saffron. As it is more absorbent, Spanish rice is also better suited for dishes that need to be slow cooked.

Learn More ›

Why does my Mexican rice always come out mushy? ›

When you cook the rice for a longer time in too much water, it causes the grains to split, which results in a gummy and soggy texture.

What kind of rice do they use at Mexican? ›

What kind of rice is best for Mexican Rice? This recipe calls for basic long-grain white rice, which is the best for an Authentic Mexican Rice recipe. However, I have used Jasmine Rice in its place and it comes out great. Basmati rice is typically used in Indian dishes, but will also work well.

Read On ›

How do I make rice taste like a restaurant? ›

Use Fresh Herbs and Chicken Stock

Next, add chicken stock instead of salted water and let the rice boil on high heat for two minutes. Then, lower the heat and allow the rice to steam. “The rice will smell so fragrant from the thyme and garlic, with the thyme enhancing the flavor to another level,” he says.

View Details ›

Why do you brown Mexican rice before cooking? ›

How to Make Mexican Brown Rice. First, we'll lightly toast the brown rice in oil for extra flavor and separation. Then, we'll bring the rice to a boil with rich, tomato-y broth (you can use ripe tomatoes or canned). Then, we'll bake it in the oven for perfectly fluffy Mexican rice with amazing flavor.

See Details ›

Why is rice at Mexican restaurants orange? ›

Did you ever wonder why Mexican rice is a red-orange color? Cumin is the answer. It provides that nutty and spicy taste and is the famous culprit for the red-orange color. Cumin is always an ingredient in this rice.

Find Out More ›

Is Mexican rice healthier than white rice? ›

The big picture: Mexican rice is one of the healthier ways to eat rice. Cooking rice with vegetables and olive oil adds extra vitamins, minerals, and antioxidants to your rice.

How do you keep Mexican rice from sticking together? ›

The first thing you should do is sauté the rice in the cooking oil before boiling. This will help seal the starch in the grains and prevent the rice from sticking.

View Details ›

What rice brand is best for Mexican rice? ›

Use Mahatma® Rice Extra Long Grain White Rice.

Trust me, the kind of rice you use matters. The extra long grain rice contains less starch and cooks to a dryer, fluffier texture. Jasmine rice is a little too starchy, and basmati rice has an aroma that is not authentic to Mexican rice.

Do Mexicans use sazon? ›

For many Latin American families, the kitchen has to be stocked with a few key ingredients. There are the dried goods such as grains, rice and beans, liquids like oils and vinegars, marinades like adobo and sofrito, but just as crucial are the salsas and, of course, the sazón.

Tell Me More ›

How many cups of water for 2 cups of rice? ›

For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.

Tell Me More ›

Is Mexican rice better than white rice? ›

Mexican rice is one of the healthiest ways to eat rice! The tomato adds so many antioxidants. And you get more fiber, vitamins and minerals by cooking your rice with a variety of vegetables like you do in Mexican rice. This just goes to show how healthy our food traditions are!

See Details ›

Why does takeaway rice taste better? ›

In fact, the use of classic Chinese sauces is exactly what makes takeout fried rice so incredibly moreish. Key amongst these is soy sauce. By adding soy sauce during cooking chefs are adding both salt and umami to the fried rice which, unsurprisingly, greatly improves the dish's overall flavor.

Keep Reading ›

Why does Spanish white rice taste different? ›

Spanish or Mexican rice is made by browning white rice in fat, such as lard or cooking oil. Onions and garlic are added for flavor while the rice is browning.