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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.
Oh my gosh!! I’ve tried several different recipes for Mexican rice and this is the first time it came out good. I will definitely be using this recipe when I want delicious Mexican rice!!
Thanks!!
I tried to download your top 10 recipe book, added my first name and email address, but I didn’t receive it. I already receive your daily emails and thought maybe I have already downloaded your recipe book, but I can’t find it on my computer.
Hello Ann! Thanks odd it didn’t send to you. Send me an email to anadeloeradawson@gmail.com and I can send it to you!
This is my go to rice recipe for any dish that needs or requires rice. Delicious, thank you.
I used a few canned tomatoes (what I had on hand), and it came out nicely! I think I will add another tablespoon or two of tomato paste next time for a stronger flavor. Went great with chile verde. I mixed in a bag of southwest veggies with the leftovers, and it was amazing!
I love your recipes, they are easy to follow and delicious!
Thank you
Respectfully,
Angie
This is a great starter recipe… After reading comments, I doubled the spices, added cumin, turmeric, and 1/2 cup of salsa… I also used chicken broth… it turned out fantastic!
When I make Mexican rice I use JASMIN RICE, ROMA TOMATO, SLICED ONION, TWO TEASPOONS CHICKEN BOUILLON AND GARLIC SALT WITH PARSLEY.
RICE 1 TO 2 CUPS RICE DRAIN AND HEAT UP OIL AND ADD UR RICE FRY TIL LIGHT BROWN ADD ONION , ROMA TOMATO AND STIR FOR 1 MIN. ADD WATER RO COVER RICE AND IN GARLIC SALT AND CHICKEN BOUILLON AND BRING TO A BOIL TURN DOWB TO MED HEAT AND COOK. AND MORE WATER AND COOK UNTIL WATER IS GONE. DO NOT STIR.
Love,love,love your Super simple Chili’s Verde Recipe.
O’ soo good and if using a crackpot, doesn’t get any easier.
Make sure to dry your meat before browning and take the time to brown it really well.
Then I Saute two chopped onions in the pan ,scraping up the bottom ,add a little liquid to help lift the brown bits,add the pork back in, then pour the Verde Sauce over it and let it simmer a few hours until tender. Its DELICIOUS.
Make sure to aggressively salt the pork,otherwise it’s bland.
First id like to say the rice came out fluffy, sauteing the rice in oil in the beginning it’s genius! Although i had high expectations for the flavor it was quiet bland, I suggest using broth and a couple extra seasonings.
Thanks!
I use V-8 and chix broth for the liquid. Or any salsa or taco sauce you like plus chix broth. For liquid after browning rice. My husband is on salt restriction so I salt all after cooking. I use green onion tops finely minced cilantro for extra flavor on top as garnish.
Hi Reena! That’s a great tip, thank you for sharing!
Is there an instant pot adaptation of this recipe?
Hi! Currently, there is not. You can research other Instant Pot rice recipes and decide what method you think is best though!