Authentic Mexican Rice is a perfect side dish that is has great flavor like the rice you get in your favorite Mexican restaurant. This is a simple and delicious dish that you can whip up on a weeknight. This is an easy Mexican rice recipe that you can make on your stovetop in about 40 minutes. If you are a fan of homemade Mexican cuisine, give this easy recipe a try.
Authentic Mexican Rice
We love homemade Mexican food, which usually includes refried beans and this flavorful rice dish, which I think is the best Mexican Rice recipe.
What Makes This an Authentic Recipe?
• I think it is the simplicity of the ingredients, and the freshness. Keep in mind that “authentic” is not the same to everyone.
• Different regions and family preferences means that it will be a different recipe for almost everyone who makes it. Most of them will say that their rice recipe is the authentic one. Including the Mexican restaurants!
Is This Spanish Rice?
• This is Arroz Rojo (Mexican Red Rice), which is very similar to Spanish rice. The differences will vary, but it seems that Mexican rice is softer, and Spanish rice uses saffron in many cases, so it is more yellow.
• Spanish rice and Mexican Red Rice are so similar that the names get used interchangeably.
What kind of Rice is Mexican Rice Made From?
• This recipe calls for long grain white rice, which is the best type of rice for a Mexican Rice traditional recipe. Any variety of long grain rice is what you want to use for Mexican rice as it is less starchy and sticky.
• You can use White rice, Jasmine Rice, or Basmati rice and end up with a good Mexican rice.
Can Brown Rice Be Used For Mexican or Spanish Rice?
Brown rice can be used, but will require an additional ⅓ cup of liquid per cup of uncooked rice. Also an increase in the cook time by about 10-20 minutes (or until your desired doneness).
How Much Rice to Make Per Person?
Measure out ¼ cup uncooked rice per person. After the rice has cooked it will end up being about ¾ cup per serving. If a recipe calls for 2 cups of uncooked rice, you can plan on it feeding about 8 people (about 6 cups of rice cooked).
What Do I Need to Make Authentic Mexican Rice Recipe?
• Oil – olive oil, vegetable or canola
• Long Grain Rice – White, Basmati, etc.
• Onion – white or yellow
• Fresh Garlic Cloves – or garlic powder
• Fresh Tomatoes – I use Roma tomatoes, but any will work.
• Salt – or bouillon
• Carrot – optional. You can sub a cup of frozen vegetables instead of the carrots and peas
• Frozen peas – optional
• Water – you can use all water or all broth. If using all water, I highly recommend using a tablespoon of tomato or chicken broth
• Chicken Bouillon – cube or broth, or chicken stock or tomato bouillon (caldo de tomate)
Can I Use Tomato Sauce Instead of Fresh Tomatoes?
You can, but that does change the recipe. Use ½ cup of tomato sauce, then add with the onion and garlic after browning the rice.
Can I Use Salsa Instead of Fresh Tomatoes?
Yes! Salsa adds a lot of flavor and spice (if you get a medium or hot variety) to this mild rice recipe.
How to Make Perfect Mexican Rice
• Gather together all of the ingredients.
• Add the onion, garlic, tomato, salt and water to a blender or food processor. Blend until smooth.
• Heat the oil in a large saucepan (with a lid) on medium heat. Add the rice and stir until it changes from a translucent color to white.
• Pour the tomato mixture (blended vegetables) over the hot rice and cook for 2 to 3 minutes.
• Add the carrots, peas and broth and heat on medium-high heat until it boils.
• Boil for 1 minute, but no longer.
• Place the lid on the pan and turn the heat down to 4 or medium-low. Set a timer for 20 minutes (Do not lift the lid during this time).
• Remove from the heat and let sit, still covered, for 5 minutes.
• Fluff rice with a fork before serving.
Tips For Making Authentic Mexican Rice
- It is important to leave the lid on and do NOT stir the rice after the first minute of boiling. This will prevent your rice from getting gummy and mushy.
- Get your rice up to a boil, then boil for 1 minute. Reduce the rice to 4 or medium low and place the lid on the pan. Set a timer for 20 minutes.
- Taste a few grains of rice to check for doneness. If your rice is not quite cooked, pour ½ cup water into the rice without stirring, replace the lid and continue cooking over medium low heat for an additional 10 minutes.
- If you want extra flavor in your rice, replace the salt with tomato bouillon (caldo de tomate) or a chicken bouillon cube or other form of bouillon.
- Try adding diced green chiles or bell peppers for even more flavor.
What Should I Serve With Spanish Rice?
- Spanish/Mexican rice goes well with Mexican entrées such as Slow Cooker Mexican Chicken Stew, Slow Cooker Pozole, and Slow Cooker Salsa Chicken, to name a few of my favorites.
- This rice makes a nice side to any Mexican meal, and is great with Beef and Bean Burritos, Easy Corn Salsa, and Instant Pot Black Beans. However, this rice should not be limited to just Mexican dishes!
- We also enjoy it as a side with everything from Baked Pork Chops to Easy Classic Meatloaf!
Delicious Side Dish Recipes
Chile con Carne
Homemade Enchilada Sauce
Skillet Cornbread
Instant Pot Enchilada Rice
Cooked Rice Storage
Store in an airtight container in the refrigerator for up to 6 days.
Can Spanish Rice Be Frozen?
• Yes, it can be frozen. Simply place about 3 cups of cooked rice into ziplock freezer bags, label and place in the freezer for 4-6 months.
• When you’re ready to use you can thaw the rice in the fridge or cook straight from the freezer. Use a microwave safe bowl and microwave the rice on high stirring every 2 minutes until rice reaches your preferred temperature.
If you made this delicious Mexican Rice Recipe, let me know! You can leave a comment with a star rating below. I'd love to know how you liked it!
Authentic Mexican Rice
Equipment
- Frying Pan
- Saucepan
Ingredients
- ¼ cup Oil
- 2 cups Long Grain Rice
- ⅓ cup Chopped White Onion
- 1 Garlic Clove
- 3 Roma Tomatoes, quartered
- 1 teaspoon Salt
- 2 cups Water
- 1 Carrot, diced (size of peas) optional
- ½ cup Frozen Peas, optional
- 2 cups Chicken broth (or vegetable broth)
Other Optional Add-Ins
- Diced Jalapeños
- Fresh Cilantro
- Diced Green Chiles
Instructions
- Heat the oil in a large saucepan with a lid. Add the rice and stir until it changes from a translucent color to white.
- Add the onion, garlic, tomato, salt and water to a blender. Blend till smooth. Pour over the hot rice and cook for 2 to 3 minutes.
- Add the carrots, peas and broth and heat till it boils. Boil for 1 minute, but no longer.
- Place the lid on the pan and turn the pan down to 4 or medium-low. Set a timer for 20 minutes. (Do not lift the lid during this time.)
- Remove from the heat and let sit covered for 5 minutes. Fluff rice with a fork before serving.
Notes
Can I Use Tomato Sauce Instead of Fresh Tomatoes?
You can, but that does change the recipe. Use ½ cup of tomato sauce, then add with the onion and garlic after browning the rice.Tips
- It is important to leave the lid on and do NOT stir the rice after the first minute of boiling. This will prevent your rice from getting gummy and mushy.
- Get your rice up to a boil, then boil for 1 minute. Reduce the rice to 4 or medium low and place the lid on the pan. Set a timer for 20 minutes.
- Taste a couple pieces of rice to check for doneness. If your rice is not quite cooked, pour ½ cup water into the rice without stirring, replace the lid and continue cooking over medium low heat for an additional 10 minutes.
- If you want extra flavor in your rice, replace the salt with tomato or chicken bouillon.
Storage
Store in an airtight container in the refrigerator for up to 6 days.Freeze up to 3 months.
Jim Lamb says
Made this for supper tonight to go with m enchiladas. It was very good.
Debbie says
We love this recipe! It goes with so many thins that I cook. I always serve it with my beans. Very delicious!!