This Authentic Mexican Rice recipe is made with simple ingredients like long grain rice, chopped tomatoes, onions and garlic and is the perfect side dish for any meal!
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.
It’s fluffy, infused with a flavorful tomato-based broth and exactly how my mom used to make it for me as a kid.
How to make Mexican rice
Ingredients you need:
- long grain white rice
- olive oil
- roma tomato
- tomato paste
- onion
- garlic
- water
Pretty much just the good stuff!
Toast the rice in a large skillet with some olive oil until some of the grains begin to brown and slightly pop and open up.
Add in the tomatoes, onions and garlic. Cook for another 30 seconds and add in the water and tomato paste. Stir and bring to a boil.
Lower heat to simmer, cover and cook for 20 more minutes. That’s it!
The tomatoes and tomato paste give the rice the beautiful reddish hint that everyone knows and loves about Mexican rice. However, if you don’t have tomato paste, you can use a tomato bouillon cube like these.
(Be sure to check out my recipe for Arroz Verde (Green Rice), too!)
What to serve with Mexican Rice
Some of my favorite things to serve alongside Mexican rice include:
Watch how to make this recipe
Ingredients
- 3 tablespoons olive oil
- 2 cups long-grain white rice, rinsed and drained
- 1 roma tomato, diced
- 1/2 medium white onion, diced
- 2 teaspoons minced garlic (or 4 cloves, minced)
- 4 cups water
- 2 teaspoons tomato paste
- salt, to taste
Instructions
- In a large skillet over medium-high heat, add the olive oil.
- When the oil is hot, add in the rinsed rice and sauté for 10 minutes, stirring occasionally, until the rice begins to brown very slightly. At this point, some grains of rice may even pop. That’s okay. This step adds some nuttiness and more depth of flavor to the rice.
- Add in the diced tomatoes, onions and minced garlic. Sauté for about 30 seconds.
- Add in the water, tomato paste and a generous pinch of salt. Stir together to mix until the tomato paste has fully dissolved.
- Bring the rice to a boil, lower the heat to simmer and cover. Let cook for 20 minutes, or until all the water has evaporated from the skillet and the rice is fully cooked through.
Nutrition Information
I use chicken broth instead of water. More flavor…
I did this recipe and it came out fluffy, which I like. But it’s very bland, but I can fix that. I’ll use chicken broth next time for the salt flavor. It’s pretty close to what you get in Mexican restaurants or cater truck.
It was good, but it was a little bland. I’d suggest 2 Cups water and 2 cups chicken broth for more flavor. Every recipe might need a little tweaking to your liking. Thank you for sharing your recipes, I look forward to trying many more!
I don’t have any fresh tomatoes right now, can I use diced canned tomatoes?
Hi Eva! Yes, you can!
Made this as per the recipe and it turned out great, even got the fussy eater in the family to enjoy it. Reading some of the comments I will use some bonus ingredients next time, like chicken broth and adding some peas. Perhaps substituting pasta sauce for the tomato paste as well. Thank you for sharing your knowledge!
This was so delicious! I did use chicken broth for some extra flavor. So good! Thank you for these great recipes!
I love your recipe. Thank you so much for sharing your recipes ❤️. I used chicken broth; added a few diced carrots; and lots of cumin. Also, I used short grain rice because I don’t like dry Spanish rice…plenty moist with short grain! 😆. Next time I’ll definitely use the long grain 😁
With the exception of tomato paste (I use tomato sauce), this is exactly how I was taught to make rice.
I have struggled making rice for years and this recipe is absolutely flawless, delicious, and so easy. It is now imprinted in my memory so when I make rice for guests it looks like I’m a pro and I don’t have to worry about it. Thank you for saving me.
This is amazing, and exactly how I remember it! I didn’t know how to make it until now, and I had to go to a local restaurant for it. Thank you so much for sharing!
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!