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 in a white bowl with gold serving spoon.

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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 and yellow rice, too!

Ingredients Needed

Rice, tomato sauce, chicken broth, onion, garlic, cumin with salt and oil on a counter.

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.

Toasting rice in a skillet.

Add broth, tomato sauce, salt and cumin. Stir and bring to a boil.

Simmering rice with tomato sauce and spicesin a skillet.

Once boiling, cover with lid and simmer for 25-35 minutes, until rice is cooked through and has absorbed liquid.

Mexican rice in a skillet.

Remove rice from heat, fluff with a fork to separate the grains and mix in fresh cilantro. Adjust salt and pepper to taste. Enjoy!

Fluffing Mexican rice with a fork.

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.
A bowl of easy Mexican rice with cilantro garnish.

Serving Suggestions

Mexican rice in a white skillet with garnish and gold serving spoon.

More Mexican recipes we love include Mexican chicken and rice casserole, chicken tortilla soup andchicken stuffed peppers!

More Mexican Recipes

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Mexican rice in a bowl with spoon.

Easy Authentic Mexican Rice

4.95 from 40 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
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.
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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!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Broth: You can use water, if you prefer. I like to dissolve 2 chicken bouillon cubes in the water. 
Variations:
  • 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.
Storage: Store rice in an airtight container in the fridge up to five days.
Freezer: Freeze in a freezer-friendly bag in the freezer up to 6 months. 
 

Nutrition

Calories: 232kcal, Carbohydrates: 41g, Protein: 5g, Fat: 5g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 2mg, Sodium: 972mg, Potassium: 192mg, Fiber: 1g, Sugar: 2g, Vitamin A: 137IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Why is the rice orange?

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.

What is the difference between Mexican rice vs. Spanish rice?

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.

Can I use brown rice?

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.

How to store Mexican rice?

 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.

Can I freeze rice?

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.