Mexican Rice
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A perfect authentic Mexican Rice recipe! Never soggy, light and fluffy and deliciously flavorful, plus it’s super easy to make and also the perfect compliment to just about any Mexican entree. Just don’t forget to pair with refried beans or black beans of course!
My Favorite Mexican Rice Recipe!
Over the years I’ve tried countless recipes for Mexican rice and this one is easily my favorite. I’ve tried using tomato sauce, tomato paste and crushed tomatoes, but the rice always ends up mushy and sticky.
I think the key to the best authentic Mexican rice is using Caldo de Tomate (you can find it in the Latin section of the grocery store). It’s a tomato powder with added flavors). And now I add in one roma tomato for that fresh flavor too! If found you can sneak in just one without getting soggy rice.
I’ve probably made this rice 100 times. It’s just as good as what you’ll get at your favorite Mexican restaurant!
It’s a regular in our home and actually one of my kids favorite foods. Once you try it chances are it will become a staple recipe in your home too!
What do You Serve with It?
It’s the perfect side to Chicken Enchiladas, Grilled Chicken Street Tacos or Ground Beef Tacos, Chimichangas, Chicken Fajitas, and Quesadillas!
This homemade Mexican rice is delicious in burritos too or even add it to a tostada or salad. It goes with just about anything.
Mexican Rice Ingredients:
- Olive oil – a little is used to saute the rice. Vegetable oil works great too.
- Long grain white rice – I’ve also made this with Jasmine rice and it tastes delicious.
- Garlic – originally I made this with garlic powder but of course fresh garlic is even better!
- Water – for even more flavor you could try unsalted vegetable broth.
- Roma tomato – if you don’t have one on hand this can be made without, just increase water to 2 cups total.
- Caldo de Tomate – I like the new Natural one that’s MSG free. Find it near the other latin ingredients at the store.
- Onion powder, Chili Powder and Pepper – these spices add extra background flavor. Sometimes I’ll even add a little cumin too.
How to Make Mexican Rice:
- Whisk together warm water, minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. Set aside.
- Heat olive oil in a medium non-stick saucepan over medium heat. Add rice and saute until opaque and lightly golden, about 2 – 3 minutes. Add garlic and saute 30 seconds longer.
- Pour water mixture in (careful, it will steam and sputter!). Stir once to level out rice (water should simmer right away if not bring it up to a simmer).
- Reduce heat to low, cover and simmer until liquid has been absorbed, about 20 minutes.
- Remove from heat, fluff with a fork. Cover and let rest 5 minutes before serving.
Can I Double or Halve the Recipe?
Yes you can double this recipe or halve the recipe. The key is using a pot to fit the volume. For double use a medium pot, for half use a small pot. Cook time will still be about the same.
How to Get the Perfect Texture of Rice?
I’ve found that the 1 3/4 cups + 2 Tbsp is the perfect amount of water here. Keep in mind though the way the lid fits on your pot and even your altitude could make a difference, so if you find your rice has a little excess liquid then next time reduce by 2 Tbsp, or if it doesn’t seem tender all the way through add a few extra tablespoons water the next time.
Tips for the Best Mexican Rice:
- Saute rice first for added flavor.
- Don’t uncover during cooking or the steam will escape and texture won’t be the same.
- Cook over low heat otherwise bottom layer will burn.
- Allow the rice to rest for a few minutes before serving it. This will make it extra fluffy and will ensure that every last bit of water is soaked up.
- This Mexican rice is best enjoyed warm. It can sit covered for about 30 minutes once cooked.
- Save leftovers, it keeps will refrigerated for a few days.
How to Make it Spicy?
Want a little kick? Add a minced jalapeno or serrano pepper in when sautéing the garlic. Or stir a 1/4 – 1/2 tsp cayenne pepper in with the water mixture.
How to Reheat Rice?
To prevent leftover rice from drying out, I recommend reheating it in the microwave with a little water spritzed over. You can also reheat rice in a skillet with a few tablespoons of water.
More Mexican Side Recipes You’ll Love:
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Authentic Mexican Rice
Ingredients
- 1 3/4 cups + 2 Tbsp unsalted chicken broth or water
- 1 medium roma tomato, minced (heaping 1/3 cup)
- 2 1/2 tsp Caldo de Tomate*
- 1/2 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp freshly ground black pepper
- 1 Tbsp olive oil or vegetable oil
- 1 cup uncooked long grain white rice
- 1 large garlic clove, minced (1 1/2 tsp)
Instructions
- Whisk together warm water, minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. Set aside.
- Heat olive oil in a medium non-stick saucepan over medium heat. Add rice and saute until opaque and lightly golden, about 2 – 3 minutes. Add garlic and saute 30 seconds longer.
- Pour water mixture in (careful, it will steam and sputter!). Stir once to level out rice (water should simmer right away if not bring it up to a simmer).
- Reduce heat to low, cover and simmer until liquid has been absorbed, about 20 minutes (you'll notice water bubbles stop coming to the surface).
- Remove from heat, fluff rice with a fork. Cover with lid and allow to rest 5 minutes off heat. Serve warm.
Notes
- I recommend Knorr Selects brand without MSG. Update: I've had a harder time finding this product lately so I've replaced with 1 Tbsp tomato powder and always use the chicken broth option, plus salt to taste.
- To prevent leftover rice from drying out, I recommend reheating it in the microwave spritzed or drizzled with a little water. You can also reheat rice in a skillet with 1 - 2 Tbsp of water.
- Recipe has been updated, see notes below recipe for changes.
Originally recipe listed 2 cups water and no tomato. And 1/2 tsp garlic powder in place of fresh garlic.