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
Loved this recipe I make it all the time when we have tacos or burritos for dinner
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!)
Hi Bethiah! Thank you so much! This recipe is definitely a personal favorite.
Great thanks !!
I’m actually making the rice now. Looking forward to tasting it.
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!
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!