Making restaurant quality, authentic Mexican Rice is so much easier than you think. And SO much better. You will be judging future Mexican restaurants on their rice after making this, no joke. It has a secret ingredient that is key. It’s the perfect side for entrees like Chicken Tacos, Carne Asada, Chicken Fajitas, or even for an easy meal alongside some delicious Tejano Pinto Beans. Your Mexican night at home is about to get so much better with this recipe, I’ll show you just how to make it!

close up showing the detail of Mexican rice cooked in a super flavorful tomato sauce.
Table of Contents
  1. Get Dinner Done
  2. Authentic Mexican rice is the best… and easy
  3. Why is it sooo goood
  4. Mexican rice recipe ingredients
  5. How to make Mexican Rice
  6. Tips to get the best texture for rice
  7. What to serve with easy Mexican rice
  8. How to store leftover Mexican Rice
  9. Can you freeze Mexican rice?
  10. Mexican rice frequently asked questions
  11. Love Mexican/Tex Mex side dishes? Me too.
  12. More easy rice recipes
  13. Authentic Mexican Rice Recipe

I just finished reading 3 entire GQ articles about hypertrophy and building muscle. Was I at the gym, ready to hit it hard? No. I was lounging in bed eating ice cream.

I am super amazing at being an awesome weightlifter when it’s 10 o’clock at night and I’m not actually lifting weights. Anybody else??

It’s kind of like the equivalent of watching someone clean something and saying, “You missed a spot.”

Hey, Karen, tomorrow when you lift weights, make sure you do it better.
Future Karen: Um okay, judgy much?? YOU come over here and make it happen!”
Ice cream Karen: “naw lemme just finish this cone first. And honestly, it’s a lot more fun to watch you do it in my head.”

I’m the worst. Also explains my underarm flab situation.

Spring break flew by last week in a flurry of staycation chores. Sometimes it’s nice to have a whole week off from the normal schedule and just hunker down at home, right? There’s always so much to do! I mean, besides eating ice cream in bed.

I even managed to cook dinner. My sister Laura has perfected her Mexican Rice recipe, and I’m SO excited to share it with you! But first, checking in, have you joined the Get Dinner Done Challenge?

Get Dinner Done

We have a Get Dinner Done Challenge going on in April! Make 3 dinners this month, post a picture, and you’re in! All the details here.

Did you catch my live event last week on Facebook? I made this Korean Beef and tried not to be horribly awkward 😂 Not sure if I managed, haha!

I hope you will join the challenge and join the fun! 🤩

Want to save this recipe?
Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!
a round serving platter filled with Mexican rice and jalapeno, lime, and cilantro garnish.

Authentic Mexican rice is the best… and easy

Okay, back to Laura’s rice!! I am actually not a huge rice fan. I know, I know. I’m one of those weirdos that, despite the craze going away, still eats cauliflower rice a lot of the time with my entrees. (I make an exception for Cilantro Lime Rice and Coconut Jasmine Rice, obviously) Some of this has to do with what I mentioned earlier about the underarm flab situation, but a lot if it has to do with the fact that most rice is plain boring and under salted. There, I said it.

But let me tell you. I knew I’d hit the jackpot with Laura’s recipe, because as soon as I tried it, I immediately sat down and ate an entire bowl of it. By itself. Nary a bean or taco in sight. That’s saying something, coming from me! Give me refried beans or give me death, put that on my tombstone folks. But I’m changing my tune with this rice!!

plate filled with salsa verde enchiladas, refried beans, and Mexican rice.
These Green Chicken Enchiladas are hitting the blog next week 🙌

Why is it sooo goood

Here are all the details for why this easy recipe is about to blow your taste buds away.

  • We’re using the real stuff: tomato, onion, garlic, and cilantro. You can’t fake this level of fresh, it’s just the truth. (If you can’t get to the store, try the pantry-version of this recipe in the notes!)
  • We’re adding in Better Than Bouillon Chicken Bouillon for some umami and flavor, you can use regular chicken broth if you prefer
  • But here’s the secret ingredient you can’t skip: Tomato bouillon! Yes this is a thing!! I had never even heard of this, but Laura did a ton of research on different recipes and saw it listed in so many. Most authentic recipes (the ones written in Spanish—Laura is fluent!) call for it. We decided to try it and realized that it is THEE most important factor in Mexican rice. It’s so worth the $4 purchase! The deep tomato flavor is really unique. I love it and can’t wait to try adding it to more things (like maybe Tomato Soup??)
a spoon in a serving platter filled with Mexican rice and jalapeno and cilantro garnish.

Mexican rice recipe ingredients

Here’s a quick list of the ingredients you’ll need for Mexican rice. Make sure you look at the recipe card for the recipe instructions and full ingredient amounts! Pretend the butter is not in this photo. Just a mistake. I’m always trying to add butter to everything 😂

ingredients for mexican rice like onion, tomato, rice, bouillon, and more.
  • Oil: fat=flavor, don’t skip it!
  • Onion: it’s not Mexican if it doesn’t start with an onion.
  • Garlic cloves: Add an extra clove if you’re like me ;)
  • Roma tomatoes: tomato is the star flavor of this dish! And what makes it so coloful
  • Red bell pepper: technically you can get by without this, but it’s so good, I love the flavor!
  • Kosher salt: essential for bringing out the other flavors in the recipe
  • Long grain white rice: it’s the most classic choice!
  • Roasted chicken better than bouillon: adds in essential umami flavor in this vegetarian dish.
  • Tomato bouillon powder – this is the ingredient that makes this recipe so unique! It seriously amps up the flavor and screams TOMATO
  • Cilantro: don’t be a cilantro hater! Can’t replace this flavor (ok fine you can leave it out if it’s soap to you)
  • Cumin: has that earthy undertone we need
  • Chili powder: does not make this spicy but adds great flavor!

How to make Mexican Rice

We’re going to start in the blender, to make the amazing sauce. It’s what makes this rice “that rice.”

looking into blender with sauce ingredients and side view of same thing.

This is the same photo just from different angles. I have a pretty awesome blender, so I hardly have to chop my veggies before tossing them in, I love it. The bell pepper you see is technically optional; I love the flavor it adds layered in with the tomato; but you can get by with just tomatoes if that’s all you have.

Measure out your sauce to make sure you have 2 and 2/3 cup.

top: sauce in glass measuring cup, bottom, toasted rice in metal pot.

Meanwhile, start toasting some rice on the stove in oil. Keep toasting over medium high heat until it gets light brown and smells AMAZING. Laura says her kids always ask if she’s making popcorn when she toasts rice, it really does smell just like that.

Take the rice off the heat for a hot minute once it’s toasty, because we’re about to pour in the tomato sauce.

tomato sauce being poured from blender into metal pan with rice in it.

Be careful! The sauce will spit and spatter a bit. Take the pot off the heat when you add the sauce in, it will cool it down and save your arms from tiny splatter burns!

Stir it all together, put the pot back on the burner, and bring the heat up to come to a boil. We are NOT adding any more water—just the tomato sauce liquid. Once it boils, cover and cook on low.

cooked Mexican rice in pot with a lot of the sauce sitting on the top of the rice.

Here it is after it’s cooked on low for about 25 minutes. You can see all the sauce sitting on top of the cooked rice. Now our mission is to distribute this sauce through all the rice! Weapon of choice: a fork.

fork fluffing the sauce back into the rice in a metal pot.

Don’t just start stirring it around like an idiot. The rice gods will frown upon you. You want to FLUFF. Bring the less-moist edges of the rice in toward the center, continually turning the rice over and fluffing to make sure that the sauce gets into every nook and cranny. Fluffing is an art my friends don’t rush this.

fork in metal pot and completely fluffed rice ready to serve.

Once it’s fluffed, put the lid back on and let the rice sit for another 5-10 minutes. This gives the sauce a chance to absorb into the rice. I know this is the hardest step, try to give it at least a couple minutes!!

But that’s it guys! Easy peasy! I can’t believe how fast it is to get this level of flavor.

large dinner plate filled with Mexican rice and garnished with radishes, lime, and jalapeno.

If your rice turns out soggy sad or got burned, read on for tips on how to get the best texture ↓

Tips to get the best texture for rice

I think every home cook has made rice at least one time that just did NOT turn out. I know I have! Too dry, too mushy, burnt on the bottom. The struggle is real! A lot of it has to do with the notion (usually printed right on the rice packages!) that there is a standard 1:2 ratio of water and rice. And it is just not true! I use about 1 and 1/2 cups liquid for every cup of rice. Read all about these important ratios on my How to Make Rice on the Stove post.

Another great resource is this amazing video from America’s Test Kitchen. Basically, water evaporation plays a key role in cooking rice on the stove, and is totally dependent on your pot, how tight-fitted your lid is, the type of heat you cook on, and more. Another thing to think about is the burner size and type of heat. If your heat is too strong, you will burn the bottom of the rice and leave the top uncooked.

All this to say, if your rice comes out *not perfect,* do not despair. Keep adjusting and making changes until you get the perfect rice for your pot on your stove! So:

  • If your Mexican rice is dry or a little undercooked, the next time you make it add 2 tablespoons of extra water. If you need to, keep adding water each time you make it til you get to the texture you like best.
  • If it is burnt or over cooked on the bottom but undercooked or dry on top, when you put the lid on, transfer the whole pot over the smallest burner you have and still cook it on low.
  • If your Mexican rice is a bit mushy or wet, remove 2 tablespoons of water from the amount called for in the recipe.
looking straight down view at a large amount of Mexican rice with radish and lime garnish.

What to serve with easy Mexican rice

Seriously, take any Tex Mex or Mexican dish, and this rice will be right at home alongside it. There are SO many options! I’m adding a few of my favorites below, but definitely explore my Mexican/Tex Mex Recipes page for even more!! Many of these recipes are from Laura and her Tejano in-laws, they know what’s up.

close up of the Mexican rice on a plate next to enchiladas and beans.

How to store leftover Mexican Rice

Leftover rice is super easy to store. Once it’s cool, add it to an airtight container or to a ziplock bag. Make sure it’s a tight seal to keep moisture in the rice. It should last in the refrigerator for about 3-4 days. To reheat, place a serving or the entire amount into a microwave safe bowl, sprinkle with some water, then cover the bowl with a plate or microwave cover. (About 2 teaspoons of water per cup of rice should do.) Rice loses its moisture in the fridge, so we want to add water and keep it covered to resteam the rice back to its original, fluffy state.

Can you freeze Mexican rice?

I am a huge fan of freezing rice. Whenever I make it, I almost always at least double the recipe so I can add bags of rice to the freezer for future meals. As easy and quick as this Mexican rice is to make, pulling it out of the freezer is EVEN EASIER and quicker. Some nights you need rice in 5 minutes, not 35, know what I mean? I know you get me.

To freeze, add cooled rice to a ziplock freezer bag and seal well. It will last this way in the freezer for up to 6 months. The best part about using frozen rice is you don’t have to wait for it to thaw completely before sticking it in the microwave! Simply open the seal about an inch or two, then microwave the rice for 1-2 minutes at 50% power, just enough to be able to break the rice apart and get it into a bowl. At that point, sprinkle with water (about 2 teaspoons per cup of rice), cover, and cook. Covering is important to help the rice steam. The amount of time it takes to get hot depends on how much rice you are reheating, so just play around until you get it!

a spoon in a serving platter filled with Mexican rice and jalapeno and cilantro garnish.

Mexican rice frequently asked questions

what is mexican rice?

Mexican rice is a staple rice dish from Mexico. It’s sometimes called arroz rojo (red rice), since the rice turns red thanks to the tomato, garlic, and onion sauce the rice is cooked in. It’s super flavorful thanks to these fresh ingredients, plus some flavor boosts from chicken bouillon and tomato bouillon!

what is the difference between mexican rice and spanish rice?

In America, you will hear the terms used interchangeably for the same dish. They both refer to the red rice more commonly associated with Mexico. The name “Spanish Rice” actually comes from the fact that Spanish is the language spoken in Mexico, not because the rice is a recipe from Spain. A true rice recipe from Spain would be more closely related to Paella, using saffron as a key ingredient. Agh, that reminds me I need to get you guys my brother Eric’s Paella recipe. It’s SOO good. So many recipes!! So little time!

why does mexican restaurant rice taste better?

It’s true most of the time, right?? 🤣 There are a few techniques, all of which I’ve included in this recipe! Restaurants toast the rice in oil for more flavor and fat, add lots of fresh flavors in the homemade tomato sauce (vs a can of tomato sauce), and really amp up the flavor by using chicken bouillon and tomato bouillon. I’m telling you, once I added the tomato bouillon it was like heaven on a plate.

how do you make mexican rice fluffy and not sticky?

Toasting the rice in oil not only helps with flavor, it also coats each grain of rice to keep it from soaking up too much liquid. Make sure you stir well, and watch your liquid to rice ratio! If there is too much water the rice will always turn out sticky. If you’re really having issues, try rinsing the rice before cooking to help remove some of the starch.

a spoon in a large serving of Mexican rice with jalapeno garnish.

Love Mexican/Tex Mex side dishes? Me too.

I’m pretty sure I can confidently say that Mexican is my favorite food group. It’s the big one at the bottom of the food pyramid, right? And honestly, part of this love might be because of ALL the amazing side dishes, dips, and salsas that you get to eat with every entree. They’re as good as the main meal!! Check out some of my favorites:

More easy rice recipes

Rice is an easy side to add to just about any meal, plus it’s cheap cheap cheap. That’s why I like to have a lot of variations of it up my sleeve! Here are some recipes you can try.

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Authentic Mexican Rice

No ratings yet
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6
close up showing the detail of Mexican rice cooked in a super flavorful tomato sauce.
Making restaurant quality, authentic Mexican Rice is so much easier than you think. And SO much better. You will be judging future Mexican restaurants on their rice after making this, no joke. It has a secret ingredient that is key. It's the perfect side to entrees like Chicken Tacos, Carne Asada, Chicken Fajitas, or even for an easy meal alongside some delicious Tejano Pinto Beans. Your Mexican night at home is about to get so much better with this recipe, I'll show you just how to make it!

Ingredients

  • 1/4 onion, roughly chopped
  • 1 clove garlic, smashed
  • 1/4 red bell pepper, roughly chopped, optional
  • 2 large roma tomatoes
  • 1/2 cup water
  • 2 teaspoons roasted chicken better than bouillon
  • 2 teaspoons tomato bouillon powder
  • 3/4 teaspoon kosher salt, or sea salt. Use half the amount if you have table salt.
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 cup water, plus more as needed
  • 2 tablespoons vegetable oil
  • 1 and 1/2 cups long grain white rice
  • 3-4 sprigs cilantro, left whole

Instructions

  • Make the tomato sauce: In a blender, add in 1/4 of an onion, 1 clove garlic, 1/4 of a red bell pepper (optional), 2 large roma tomatoes (roughly chopped), 2 teaspoons of roasted chicken better than bouillon, 2 teaspoons tomato bouillon powder, 3/4 teaspoon kosher or sea salt, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 cup of water.
  • Blend. Start the blender on low, then gradually turn it up to high and process for 30-60 seconds until everything is completely liquified and there are no chunks.
  • Add water. Pour the blended mixture into a large liquid measuring cup. This step is important: Add more water until you have 2 and 2/3 cups liquid. How much water you add will depend on the size and water content of your veggies! (If you have more than 2 and 2/3 cup liquid that came from the blender, discard as much as you need in order to land at 2 and 2/3 cup. The proper liquid-to-rice ratio is super important in this recipe.) Set aside.
  • Toast the rice: Set a 3-quart saucepan over medium high heat. Add 2 tablespoons vegetable oil. Once it is hot and shimmery, add 1 and 1/2 cups dry rice.
  • Stir the rice to make sure all the grains are coated well in oil. Keep stirring regularly for 4-5 minutes until the grains start to look golden, more translucent, and it smells like popcorn (my kids ask if I'm making popcorn EVERY time I fry rice 🤣)
  • Cook rice: Once the rice is toasty and brown, remove the pan from the heat for a minute or so to cool it off a bit. Keep stirring. This will help the liquid not spatter so much when you pour it in (it can hurt, be careful!)
  • Add the tomato sauce mixture. Carefully pour in 2 and 2/3 cup of the tomato sauce mixture. It is going to sizzle and spit a little bit!! Stir the rice and tomato sauce together and return the pan back to the burner over medium high heat.
  • Add 3-4 sprigs of cilantro, stems and all. They've got great flavor! (Cilantro is optional, obviously, for all the cilantro-is-dirt folks out there.)
  • Bring to a boil. Bring the rice to a boil over medium high heat. Once is boils, stir the rice well one more time and turn the heat down to LOW.
  • Cover. Top the pot with a well-fitted lid. Remember to turn the heat down to low.
  • Cook on low with the lid on for 25 minutes, then remove the pot from the heat. Take off the lid and remove the cilantro (or stir it in, if you extra-love cilantro).
  • Fluff rice: Fluffing is a bit of an art, so listen up: The sauce will be sitting on top of the rice. We need to distribute all that flavor. Use a fork and start around the edges. Slowly fluff the rice and pull the sauce toward the middle, going all the way around the pan. Carefully move the top, wetter rice in with the drier pieces below. Do not go in with a spoon and completely stir the rice, it will make it mushy! Put the lid back on and set a timer for 10 minutes to let all that sauce flavor absorb.
  • Remove the lid and fluff the rice again, top to bottom. Take a bite of the BEST. MEXICAN. RICE. EVER. Eat this with Traditional Tejano Pinto Beans if you truly love yourself.
  • Storage: Store the rice covered in the fridge for 3-5 days. Sprinkle with water and cover before microwaving, see post for more details.
  • Freezing instructions: Add cooled rice to a ziplock freezer bag and seal well. It will last this way in the freezer for up to 6 months.
    The best part about using frozen rice is you don't have to wait for it to thaw completely before sticking it in the microwave! Open the seal about an inch or two, then microwave the rice for 1-2 minutes at 50% power, just enough to be able to break the rice apart and get it into a bowl. At that point, sprinkle with water (about 2 teaspoons per cup of rice), cover, and cook. Covering is important to help the rice steam. The amount of time it takes to get hot depends on how much rice you are reheating, so just play around until you get it!

Notes

PANTRY INGREDIENTS MEXICAN RICE RECIPE***
  • 2 tablespoons vegetable oil
  • 1 and 1/2 cups long grain white rice
  • 1 teaspoon garlic granules
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 (8-oz) can tomato sauce
  • 1 and 2/3 cup water
  • 2 teaspoons chicken bouillon
  • 2 teaspoons tomato bouillon powder 
  • 1/2 teaspoon fish sauce (only if you have it; it doesn’t make it fishy, only adds a savory flavor that makes up for the missing veggies)
Set a medium sauce pan over medium high heat. Add 2 tablespoons of oil and once it is hot and shimmers, add 1 and 1/2 cups of rice. Stir the rice to make sure all the grains are coated well in oil. Keep stirring regularly for 3 minutes until the grains start to look golden and translucent.
Add 1 teaspoon garlic granules, 1 teaspoon onion powder, 1/2 teaspoon cumin, and 1/2 teaspoon chili powder. Stir and fry for one more minute til the spices are fragrant.
Add 1 (8-ounce) can tomato sauce and 1 and 2/3 cup water. Add 2 teaspoons chicken bouillon, 2 teaspoons of tomato bouillon powder, and 1/2 teaspoon of fish sauce if you have it. (If you don’t have tomato bouillon OR fish sauce, add an extra 2 teaspoons of chicken bouillon).
Bring the mixture to a low simmer over medium high heat. Stir it well, then cover with a lid, turn the heat to low, and set a timer for 25 minutes. Fluff the rice, then let sit covered for another 10 minutes.
*** This recipe is pretty forgiving. You can use what you DO have on hand. No tomatoes but you do have garlic and onion? Use the tomato sauce with real onion and garlic in the tomato sauce, and omit the onion and garlic powders. Have 2 tomatoes but no onion or garlic? Use the fresh tomatoes instead of the canned in the tomato sauce, and still add the onion and garlic powders in that last minute of frying. Any ingredient of the recipe that you have fresh will help the taste!

Nutrition

Calories: 220kcal | Carbohydrates: 39g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 0.1mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg
Course: Side Dish
Cuisine: Mexican
Calories: 220
Keyword: mexican, rice
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Hi! I'm Karen

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But listen, I'm no chef.
Fake it til you make it, I say!

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