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This authentic Mexican rice recipe is easy to make, made with simple ingredients, and way better than the rice you’ll find at a Mexican restaurant! It’s the perfect side dish for all your favorite Mexican recipes.
If I had to pick one side dish to serve at every meal, it would be this authentic Mexican rice! Made with easy-to-find ingredients and ready in 40 minutes, this rice is perfect alongside Mexican and Tex-Mex favorites like chicken enchiladas, chile rellenos, and carne asada.
Mexican rice is a staple in my Mexican family. As a kid, it was one of those dishes that was always on the dinner table alongside refried beans and the salsa of the day that my mom always made from scratch.
This recipe is exactly how my mom used to make it for me and my brothers and sisters, and I’m so excited to share it with the world!
Did You Know?
While arroz rojo, or Mexican rice, is the most popular type of rice in Mexican cuisine, there’s also a different variation called arroz verde which is green in color and made from roasted and blended poblano peppers and fresh herbs such as cilantro and parsley.
Ingredients in Mexican Rice
- Long grain white rice: The long grains of this rice give you that perfect fluffy and light texture that you want from Mexican rice. Just be sure to rinse the rice under water to remove any extra starch.
- Oil: Canola or your favorite vegetable oil for toasting the rice.
- Onion and garlic: For added savory flavor.
- Tomato: One diced Roma tomato is all you need.
- Tomato paste: This adds more tomato flavor as well as that beautiful orange-red color that is so distinct in Mexican rice. There are other variations that use tomato sauce or tomato bouillon instead. My mom always used tomato paste, so that’s what I’m using today.
- Broth: I like using vegetable or chicken broth instead of water for even more flavor. But if you don’t have broth in the pantry, water will work in a pinch.
- Peas: I like adding frozen peas at the end and fluffing them into the rice so they keep their beautiful vibrant color. You could also add frozen corn, carrots, or green beans for extra veggies.
- Salt: Added during the cooking process, and you can always add more once it’s done if you think it needs more.
How to Make Mexican Rice
Rinse and toast: Rinse the rice under running water until the water runs clear, then saute it in hot oil until the rice begins to brown lightly and gets toasted.
Add onion and tomato: Stir in the onion, tomato, garlic, and salt, and cook for 30 more seconds.
Add broth and tomato paste: Stir in the broth and tomato paste. Continue mixing until the tomato paste has completely dissolved.
Cook: Bring the rice to a boil, reduce the heat to low, cover, and simmer for 20 minutes. Then uncover and let it sit for 5 minutes without touching it.
Add peas: Add the frozen peas and gently fluff them into the rice with a fork. The peas will thaw and warm up with the heat of the rice.
Recipe Tips
- Rinse. Make sure to rinse the rice under running water until the water runs clear. This helps remove any extra starch and helps get the rice beautifully separated and fluffy when cooked.
- Toast. Toasting and browning the rice in oil before simmering it in broth is what gives Mexican rice that savory melt-in-your-mouth flavor that you can’t get enough of!
- Fluff. Fluffing with a fork instead of stirring helps keep your rice nice and fluffy instead of mushy and clumpy.
- Need a foolproof method? If you have an Instant Pot, try my Instant Pot Mexican Rice recipe!
- Add a jalapeño to the pot for extra flavor! This doesn’t make the rice spicy, and is removed before serving. You could also use a serrano for a hint of spice instead.
- Make this a full one-pot meal and make Arroz con Pollo (Mexican chicken and rice)! It cooks all together and is such a crowd-pleaser.
Frequently Asked Questions
Spanish rice is typically yellow and gets its color from saffron, whereas Mexican rice is more orange and red and gets its color from tomatoes (either tomato sauce, tomato paste, or tomato bouillon). Spanish rice is also a bit firmer, whereas Mexican rice is softer and almost melts in your mouth.
Mushy rice is typically a result of absorbing too much water and overcooking. If your rice always turns out mushy, try adding a little less water or liquid next time.
1 cup of uncooked rice serves 3-6 people. When cooked, 1 cup of uncooked rice makes about 3 cups. One serving of cooked rice is about 1/2 cup as a side dish and 1 cup as a main dish.
Long-grain white rice is the best rice to use for Mexican rice. Basmati and Jasmine also work.
No, Mexican rice is not traditionally spicy. If you’d like to add some spice, you can add in some jalapeno or serrano peppers to give the dish some heat.
Storing and Reheating
This rice can be stored in an airtight container in the fridge for up to 6 days.
To reheat, heat in the microwave in 1-minute intervals, stirring in between each, until fully heated through.
What to Serve with Mexican Rice
Mexican rice pairs well with a variety of Mexican and Tex-Mex dishes. Here are some of my favorites:
Authentic Mexican Rice
Ingredients
- 2 cups long grain white rice
- ¼ cup olive oil
- ½ medium onion, finely diced
- 1 Roma tomato, diced
- 4 cloves garlic, minced
- 1 ½ teaspoons kosher salt, plus more to taste
- 3 ½ cups broth (vegetable or chicken)
- 2 tablespoons tomato paste
- ½ cup frozen peas, thawed
Instructions
- Add rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well.
- In a large saucepan or pot over low-medium heat, add the oil. When hot, add the rice and saute for 10 minutes, stirring frequently, until the rice begins to lightly brown.
- Add the onion, tomato, garlic and salt. Stir and saute for 30 seconds.
- Add the broth and tomato paste. Stir together to mix until the tomato paste has completely dissolved.
- Bring to a boil, reduce heat to low, cover, and let cook for 20 minutes. Remove the saucepan or pot from the heat, uncover, and let it sit for 5 minutes.
- Add the thawed frozen peas and gently fluff them into the rice with a fork. Don't stir. Taste and season with more salt if necessary.
Video
Notes
- Instant Pot: If you have an Instant Pot, try my foolproof Instant Pot Mexican Rice recipe.
- Want to add some spice? Add in a chopped jalapeno or serrano pepper when you add in the onion.
- Optional vegetables: I used frozen peas, but you can also use frozen corn, or a frozen pea, corn and green bean mix.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love love love. My husband’s mom got all her recipes straight from Mexico and my husband’s always doubting Mexican food made by me but he says these are the real deal.
very bland…..very disappointed
I use double the amount of the instant boullion that it states on the container. If I am using 4 cups of water, I use 8 teaspoons of broth. This gives it enough saltiness, even when adding veggies. I also add and saute chopped celery, onion, and bell pepper just before adding the broth. My family enjoys it every time and it is not “plain jane”.
Hi! Will Jasmine rice work with this recipe? Thanks!
Hi! Yes, you can use jasmine rice for this recipe.
Bland. Definitely needed salt. Will use chicken broth next time and double tomato paste. I let simmer about 8-10 without lid till holes appeared then turned off heat, covered with terry cloth towel and lid and let “steam” for 20 minutes.
Hi Sandy. I make mine with Chicken broth, chicken bouillon powder, celery, cilantro, diced yellow onion, garlic powder, and ground cumin. It’s definitely flavorful and probably the rice you’re hoping to get. Also try Texmati rice or Jasmine rice. With these spices, you really don’t need the salt as much because of the bouillon powder, cilantro and chicken broth. Make sure you use the celery and cilantro. This is my TexMex recipe ingredient list.
Thank you for these tips!
The texture of this rice is exactly what I’ve been looking for. Next time I’m going to go a little heavier on the onion and garlic, and I was definitely too skimpy with the salt. Maybe I’ll try using veggie broth instead of water (although, I don’t know if that’d change the texture, which I don’t want.) So much better than the so-called Mexican rices you get in a box at the supermarket, everyone enjoyed it.
I just made this for the first time tonight to go with homemade chicken, cheese, and rice. Oh my goodness!! This is the best rice I’ve ever made!!!! This recipe is definitely a keeper.
Hello,I just saw your recipe. I’ve always made it with more spices, like cumin, garlic, salt and pepper. Do they not make it that way in Mexico? I learned from my mom how to make. Also I forgot, chopped onions.
Hi Cristina! Many of the same recipes vary across different regions in Mexico. Rice, tamales, tortillas, etc made in the northern part of Mexico can be very different from the same food made in the southern part of Mexico for example. This recipe is authentic to Isabel’s family and the region her family is from. We hope you enjoy it. Happy cooking!
I make this rice every Taco Tuesday!!! We love this recipe!! So easy too!!❤
My husband doesn’t like rice at all.,but he really likes homemade enchiladas. This rice and enchiladas is one of his favorite meals. The first time I made the rice, he tried it, he said it was the best he ever had eaten. Thanks for sharing the recipe.
Just made this Amazing flavor! Very Authentic! Thank You So Much!
This is delicious! It was perfect! Fluffy and tasty. And makes the whole house smell good. I will definitely be making again and again! My family gobbled it up. Thank you, Isabel!