This easy Mexican rice is full of authentic restaurant quality taste and is so simple to make! It’s the perfect side dish to any of your favorite Mexican meals.
Easy Authentic Mexican Rice Recipe
I’m a huge lover of Mexican food! There are so many delicious Mexican side dish recipes from refried beans to Mexican street corn, but this easy Mexican rice recipe (also known as Spanish rice or arroz rojo) is a favorite with authentic taste!
Whenever I eat at a Mexican restaurant, I order a plate of it to go with my tacos or enchiladas. Now though, I make this authentic Mexican recipe recipe at home in just over 30 minutes. We also love cilantro lime rice on taco Tuesday.
Ingredients Needed
Find the full printable recipe with specific measurements below.
- Chicken broth: You can use water, but your rice will be less flavorful. I like to dissolve 2 chicken bouillon cubes in water. If you can find tomato bouillon, this will add even more authentic flavor.
- Oil: I use canola or olive oil, but any oil with a high smoke point will work.
- Long grain white rice: Long-grain rice is preferred, feel free to use jasmine rice, too. Do not use short grain rice as it contains to much starch.
- Garlic and onion: Both impart big flavor.
- Tomato sauce: You can also use a 14.5-ounce can of petite diced or crushed tomatoes in place of tomato sauce. If adding a whole can of diced tomatoes, remove 1/2 cup of broth.
- Cumin: Imparts that signature Mexican flavor. Chili powder could also be added.
- Salt: To enhance the overall flavor of all the other ingredients.
How to Make Mexican Rice
Add oil to large skillet over medium heat. Mix in rice and cook until golden, about 10 minutes. Push to one side of skillet, then add onions and cook 2-3 minutes. Stir in garlic and cook 1 more minute until fragrant. Combine onions and rice.
Add broth, tomato sauce, salt and cumin. Stir and bring to a boil.
Once boiling, cover with lid and simmer for 25-35 minutes, until rice is cooked through and has absorbed liquid.
Remove rice from heat, fluff with a fork to separate the grains and mix in fresh cilantro. Adjust salt and pepper to taste. Enjoy!
Tips for the Best Easy Mexican Rice
- Rinsing rice: Usually recipes will have you rinse your rice. Since we are toasting the rice, there is no need to rinse it as it’s hard to toast wet rice.
- Do not lift the lid: Rice needs steam to cook and as it steams the grains absorb the liquid which makes the best fluffy rice.
- Crunchy rice. If your rice is crunchy, cook it a bit longer. Mine is ready at 25 minutes, but it could take up to 35 minutes.
- Fluff with a fork: Rest for 2-3 minutes then fluff with a fork. Don’t stir it. Fluffing the rice helps separate the grains while stirring will lead to clumpy, mushy, sticky rice.
- More flavor: Add a few chopped serrano peppers before adding the lid to simmer the recipe. This will add more flavor to the rice without adding too much heat.
- Add cilantro before serving: Don’t cook the cilantro with the rice it will get brown and wilted. Adding it at the end adds a vibrant, fresh spot of color.
Serving Suggestions
- Serve as a side dish alongside green chile chicken enchiladas
- Serve as side for tacos like chicken tinga tacos
- Use when making burritos or taco bowls
- Top a fajita salad with it
- Serve it mixed in with ground taco meat and beans.
- Use it in this sheet pan quesadilla recipe.
More ways to use Mexican rice include taco salad, chicken tortilla soup or chicken stuffed peppers!
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Easy Authentic Mexican Rice
Video
Ingredients
- 2-3 Tablespoons oil , I use canola or olive oil
- 1 ½ cups long grain white rice
- ½ cup onion , finely diced
- 2-3 cloves garlic , minced
- 3 cups chicken broth , or water (see notes)
- ¾ cup tomato sauce
- ½ teaspoon ground cumin (or taco seasoning) , plus more to taste
- 1 teaspoon Kosher salt , plus more to taste
Optional: Chopped cilantro
Instructions
- In a large skillet, heat 2-3 Tablespoons oil over medium heat. Add 1 1/2 cups rice and cook, stirring constantly to avoid burning, 5 minutes, or until lightly golden brown.
- Saute onion and garlic. Push rice to one side of the skillet. Add 1/2 cup diced onions and cook 2 to 3 minutes. Stir in 2-3 garlic cloves and cook an additional 1 minute. Stir rice into onion mixture.
- Stir in 3 cups broth, 3/4 cup tomato sauce, 1/2 teaspoon cumin, and 1 teaspoon salt. Bring to a boil. Reduce heat to low and cover.
- Simmer 25 to 35 minutes, or until the rice has absorbed the liquid and the rice is cooked through.
- Remove from heat and fluff with a fork. Stir in fresh cilantro, if desired. Season with salt and pepper. Enjoy with your favorite Mexican dish!
Notes
- Tomatoes: Try using a (14.5-ounce) can of petite diced or crushed tomatoes in place of tomato sauce. If adding a whole can, remove 1/2 cup of broth/water.
- Veggies: Try vegetables such as carrots, green beans, bell pepper and/or peas.
- Spice: If you like more spice, add in some chili powder, minced jalapenos or more ground cumin.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
Mexican rice is also referred to as “arroz rojo,” which means “red rice.” The main reason that it gets a red/orange color is from the diced tomatoes. The tomatoes, along with the tomato juice, are added to the skillet and simmer with the rice for about 20 to 25 minutes. The color is really infused during this cooking time. The chicken bouillon cubes and cumin also add to the vibrant orange tone.
Spanish rice and Mexican rice are often interchanged and are basically the same dish. Both have similar base ingredients, like rice, tomatoes (or tomato sauce), chicken bouillon or broth. The only small difference may be that Spanish rice is made with saffron instead of cumin and may have a more yellow tint.
While an authentic Mexican rice recipe uses long grain white rice, brown rice could be used but you will need to add 1/3 cup additional water and add about 10-20 minutes more cook time.
Store rice in an airtight container in the fridge up to five days. Reheat in the microwave or in a pan on the stovetop. You may need to add a splash of water or broth to rehydrate.
Freeze in a freezer-friendly bag in the freezer up to 6 months. Thaw before using or use straight from freezer by microwaving on high stirring every few minutes until it is thawed and ready to eat.
Categorized as: Cinco De Mayo, Dairy-Free, Gluten-Free, Mexican, Nut-Free, One Pot, Rice, Side Dishes, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
My go to Mexican rice recipe! Simple and turns out every time. It’s the perfect subtle flavor!
Can’t go wrong with a side of Mexican rice! So glad you enjoy it!
I made this for the first time tonight. It was delicious, easy and it made a lot. My family loved it too.
So glad you enjoyed the Mexican rice!
This is by far the best Mexican rice I have ever had!!!!!
Thanks for the great review Pamela! So happy to hear the Mexican rice went over so well for you!
This came out great! Didn’t have tomato sauce so I swapped it out for the can of diced tomatoes like you recommended and it still tasted perfect. Love it as a side to tacos or in a burrito
So happy to hear the substituting the diced tomatoes worked out perfectly for you Aileen!
My go-to Mexican rice recipe! It’s so fluffy and perfect texture. I always make this to add into bean and cheese burritos for an easy meal prep— this rice bulks them up and adds great flavor!
So glad you enjoy the Mexican rice, great idea to add to the burritos!