• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipesBasics

Authentic Mexican Rice

rate recipe Shareshare
Share on:
74791 shares
By: IsabelPosted: 10/18/22

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe
Authentic Mexican Rice

This authentic Mexican rice recipe is easy to make, made with simple ingredients, and way better than rice you’ll find at a Mexican restaurant! It’s the perfect side dish for all your favorite Mexican recipes.

Cooked Mexican rice in a pot with peas mixed in.

Table of Contents

  • Ingredients You Need
  • How to make Mexican rice
  • Tips & Tricks
  • Frequently Asked Questions
  • Storing and Reheating
  • What to Serve with Mexican Rice
  • Authentic Mexican Rice
  • Ingredients
  • Instructions
  • Video
  • Isabel’s Tips
  • Nutrition Information

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 get in writing and share it with the world!

Ingredients for Mexican rice.

Ingredients You Need

  • 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 in 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

1. 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 lightly brown and get toasted.

2. Add onion and tomato: Stir in the onion, tomato, garlic, and salt, and cook for 30 more seconds.

A collage of two photos showing how to make Mexican rice. The first shows long grain white rice toasting in a pot with oil, and the second shows it mixed with diced tomatoes, onions, garlic, and salt.

3. Add broth and tomato paste: Stir in the broth and tomato paste. Continue mixing until the tomato paste has completely dissolved.

4. 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.

A collage of two photos showing the process of making Mexican rice. The first show broth and tomato paste being poured into the pot with toasted rice. The second shows the cooked rice in a pot.

5. 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.

Authentic Mexican rice being fluffed with a fork with green peas on top.

Tips & Tricks

  • 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!
  • Authentic Mexican Rice with peas in a pot.

    Frequently Asked Questions

    What is the difference between Spanish rice and Mexican rice?

    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 more firm whereas Mexican rice is softer and almost melts in your mouth.

    Why does my rice get mushy?

    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.

    How much rice should I cook per person?

    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.

    Which rice is best for Mexican rice?

    Long grain white rice is the best rice to use for Mexican rice. Basmati and Jasmine also work.

    Is Mexican rice spicy?

    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 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

    • Chile Colorado
    • Cheese Enchiladas
    • Steak Fajitas
    • Chicken Tacos
    • Pollo Asado

    Recipe

    4.42 from 194 votes

    Authentic Mexican Rice

    Serves: 8
    Print
    Rate
    Cooked Mexican rice in a pot with peas mixed in.
    Prep: 5 minutes
    Cook: 35 minutes
    Total : 40 minutes
    This authentic Mexican Rice recipe is easy to make, made with simple ingredients, and better than rice you'll find at a Mexican restaurant!

    Ingredients

    • 2 cups long grain white rice
    • ¼ cup oil (vegetable or canola 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

    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 frozen peas and gently fluff the rice with a fork. Don't stir it. Taste and season with more salt if necessary.

    Video

    Isabel’s Tips:

    • 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 Information

    Serving: 1serving Calories: 253kcal (13%) Carbohydrates: 42g (14%) Protein: 4g (8%) Fat: 7g (11%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 0.03g Sodium: 883mg (37%) Potassium: 150mg (4%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 414IU (8%) Vitamin C: 7mg (8%) Calcium: 22mg (2%) Iron: 1mg (6%)
    Author: Isabel Eats
    Course:Side
    Cuisine:Mexican
    Cooked Mexican rice in a pot with peas mixed in.
    Did you Make my Authentic Mexican Rice?Leave a comment below and tag @isabeleats on social media!
    @isabeleats

    You may also like…

    • Mexican cauliflower rice in skillet garnished with cilantro and lime.
      Mexican Cauliflower Rice
    • This Mexican Chicken and Rice features tender, juicy marinated chicken thighs and authentic Mexican rice cooked all in one pot!
      One Pot Mexican Chicken and Rice
    • This Chile Colorado recipe combines tender pieces of beef with a rich and flavorful red chile sauce. Serve with rice for an authentic Mexican dinner!
      Authentic Chile Colorado
    • top down shot of picadillo on a plate with rice and a tortilla
      Mexican Picadillo Recipe
    free ebook!

    download my top 10 recipes book

    Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

    Get My Copy!

    Download my top 10 easy Mexican recipes!

    Instant Pot Mexican Rice with peas in the pressure cooker.
    Previous Post
    Instant Pot Mexican Rice
    Pan de Muerto (or Day of the Dead Bread) on a baking sheet ready to eat.
    Next Post
    Pan de Muerto (Day of the Dead Bread)

    Reader Interactions

    Leave a Comment Cancel reply

    Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
    Recipe Rating:




    1. Sandra says

      Posted on 7/25 at 4:10 pm

      5 stars
      This is my go to for spanish rice. It has simple ingredients that come together very nicely. Delicious!

      Reply
    2. Lynne says

      Posted on 7/25 at 3:44 am

      2 questions:

      1. How would you make it with the tomato cube you mentioned in the intro?

      2. Can you leave out the fresh tomato?

      Thank you

      (I accidentally posted this query to someone else’s comment and am reposting it here)

      Reply
      • Ana @ Isabel Eats says

        Posted on 7/25 at 9:31 am

        Hi Lynne! Yes its called tomato bouillon and it comes in cubes or in a powder. You can also leave out the fresh tomato if you’d like. I hope this helps!

        Reply
        • Lynne says

          Posted on 7/25 at 7:58 pm

          What are the specific instructions for using the tomato boullion?

          Reply
          • Ana @ Isabel Eats says

            Posted on 7/26 at 10:39 am

            I would recommend adding the tomato bouillon in step 4, you can add 1 cube and then stir with the rest of the ingredients until it dissolves.

            Reply
            • Lynne says

              Posted on 7/29 at 3:29 am

              Do you also use the tomato paste when you use the tomato cube?

            • Ana @ Isabel Eats says

              Posted on 7/29 at 12:33 pm

              if you use the tomato cube I would omit the tomato paste

    3. Athena says

      Posted on 7/24 at 6:23 pm

      Love it Isabel! Thanks 100 times better that I use to fake. Hahs

      Reply
      • Athena says

        Posted on 7/24 at 6:24 pm

        5 star

        Reply
    4. Elizabeth says

      Posted on 7/16 at 5:19 pm

      I have a question and am hoping to know before tomorrow’s dinner 😉 Can we use tomato sauce instead of tomato paste, and if so, how much? Thank you so much; (it’s what I have).
      I am very old now, and my husband and I share cooking: I tell him how, and he cooks. We both love this site! Thank you so much.

      Reply
      • Ana @ Isabel Eats says

        Posted on 7/18 at 10:45 am

        Hi Elizabeth! For this recipe we recommend using 1 tbsp of tomato sauce instead of paste! Let us know how it turns out 🙂

        Reply
    5. Linda says

      Posted on 7/15 at 9:00 am

      I would prefer to use brown rice, do I need to change anything other than the cooking time? For instance, more liquid?

      Reply
      • Ana @ Isabel Eats says

        Posted on 7/18 at 10:48 am

        Hi Linda! I think it should be okay! If you see it needs more liquid, you can add chicken or vegetable stock a tsp at a time.

        Reply
    6. Carla says

      Posted on 7/8 at 4:22 pm

      Looks good . I I’ve been looking for an authentic Mexican rice recipe. I’ll try it and let you know how it turned out. Thank you.

      Reply
      • Ana @ Isabel Eats says

        Posted on 7/11 at 1:52 pm

        Thank you Carla!

        Reply
    7. Letasha says

      Posted on 6/19 at 1:28 pm

      5 stars
      Loved this recipe I make it all the time when we have tacos or burritos for dinner

      Reply
    8. Bethiah says

      Posted on 5/12 at 6:25 pm

      5 stars
      I had found this recipe last year and did not save it! I have been searching the internet trying to find it again. I have just tasted it, THIS IS IT!!! This is the most delicious authentic mexican rice recipe! For those thinking it needs more flavor, I would suggest adding the amount of garlic you really like, and salting to taste as a “pinch” is different for everyone. This is my new go to recipe! (When I previously had to leave the house to find it!)

      Reply
      • Ana @ Isabel Eats says

        Posted on 5/13 at 10:12 am

        Hi Bethiah! Thank you so much! This recipe is definitely a personal favorite.

        Reply
    9. Ron says

      Posted on 5/5 at 5:59 pm

      Great thanks !!

      Reply
    10. Laura says

      Posted on 5/5 at 1:48 pm

      I’m actually making the rice now. Looking forward to tasting it.

      Reply
    11. CYNTHIA says

      Posted on 4/10 at 2:52 pm

      5 stars
      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!!

      Reply
    12. Ann Brink says

      Posted on 3/30 at 1:19 pm

      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.

      Reply
      • Ana @ Isabel Eats says

        Posted on 3/31 at 9:14 am

        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!

        Reply
    13. Heather says

      Posted on 3/18 at 9:19 pm

      5 stars
      This is my go to rice recipe for any dish that needs or requires rice. Delicious, thank you.

      Reply
    14. Alyssa says

      Posted on 12/9 at 4:14 pm

      4 stars
      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!

      Reply
    15. Angie Major, says

      Posted on 10/29 at 9:01 am

      5 stars
      I love your recipes, they are easy to follow and delicious!

      Thank you

      Respectfully,
      Angie

      Reply
    16. Lisa says

      Posted on 9/30 at 7:53 pm

      5 stars
      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!

      Reply
    17. Connie Zarate says

      Posted on 9/28 at 4:05 pm

      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.

      Reply
    18. Nevin says

      Posted on 9/27 at 8:50 pm

      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.

      Reply
    19. Sabrina says

      Posted on 8/17 at 8:16 pm

      2 stars
      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!

      Reply
      • REENA GOESCHEL says

        Posted on 7/24 at 7:22 pm

        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.

        Reply
        • Ana @ Isabel Eats says

          Posted on 7/25 at 9:37 am

          Hi Reena! That’s a great tip, thank you for sharing!

          Reply
    20. Bt says

      Posted on 8/2 at 11:37 am

      Is there an instant pot adaptation of this recipe?

      Reply
      • Morgan @ Isabel Eats says

        Posted on 8/5 at 4:51 pm

        Hi! Currently, there is not. You can research other Instant Pot rice recipes and decide what method you think is best though!

        Reply
    Older Comments
    Newer Comments

    Primary Sidebar

    Isabel Orozco-Moore, Founder of Isabel Eats
    ¡Hola!

    i’m isabel

    A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

    Read More

    Notice: JavaScript is required for this content.

    free email series!

    5 Secrets to Mexican Cooking

    My top 5 secrets to help you master Mexican meals at home in no time!

    Sign me up!

    Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

    Notice: JavaScript is required for this content.

    Authentic Recipes

    This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

    Chile Verde Recipe

    Masa for Tamales

    Masa for Tamales

    Six bolillo breads on a baking sheet ready to eat.

    Bolillo Bread (Mexican Rolls)

    Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

    Chicken Pozole Verde

    Pozole Rojo (Red Posole) recipe

    Pozole Rojo Recipe

    Cooked Mexican rice in a pot with peas mixed in.

    Authentic Mexican Rice

    Reader Favorites

    Beef empanadas on a plate served with a side of guacamole.

    Beef Empanadas

    Chile relleno on a plate with red salsa.

    Chile Relleno Recipe

    Cooked canned black beans with tomatoes, onions and garlic in a bowl.

    How to Cook Canned Black Beans

    Chicken enchiladas in a baking dish topped with cilantro.

    Easy Chicken Enchiladas

    Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

    Easy Carnitas Recipe

    Conchas in a bowl ready to be eaten.

    Conchas (Mexican Sweet Bread)

    Opens in a new window Opens an external site Opens an external site in a new window

    5-star faves

    Frozen margaritas in glasses topped with lime wedges.

    Frozen Margaritas

    These were absolutely delicious. So fresh and the perfect amount of sweetness.

    A bowl of borracho beans

    Borracho Beans

    These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

    Chile Colorado

    This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

    follow along @isabeleats

    Favorites

    • Tacos
    • Sides
    • 30 Minute Meals
    • Desserts
    • Drinks
    • Salsas

    Browse By Meat

    • Chicken
    • Beef
    • Pork
    • Seafood
    • Turkey
    • Chorizo
    Back to Top
    • About
    • Press
    • Disclaimer
    • Privacy
    © 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled