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 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.