Authentic Mexican Rice

This Authentic Mexican Rice is fluffy, golden, and packed with savory tomato flavor — just like the kind served in family-run Mexican kitchens. Each grain is tender yet distinct, infused with garlic, onion, and rich tomato bouillon for that classic taste. It’s the perfect side dish for tacos, enchiladas, or any Mexican-inspired meal.

Why You Will Love This Recipe

You’ll love this Authentic Mexican Rice for its unbeatable flavor, color, and versatility. It’s easy to make, uses simple ingredients, and turns out light and perfectly seasoned every time. Whether you’re hosting taco night or meal-prepping for the week, this foolproof recipe brings restaurant-quality flavor straight to your table.

Authentic Mexican Rice

There’s something deeply comforting about a bowl of Authentic Mexican Rice — fluffy, orange-tinted grains cooked in rich tomato broth, dotted with sweet peas and tender carrots. It’s the kind of dish that quietly completes every Mexican meal, balancing bold main courses with a soft, savory touch.

In Mexico, rice is rarely just a side. It’s a staple that anchors the plate — served alongside enchiladas, carne asada, or pollo en mole. Every family has their version, but the essence remains the same: rice toasted in oil until golden, then simmered in a tomato-rich broth until each grain is infused with flavor.

The secret to great Mexican rice lies in two steps: toasting and simmering. Toasting the uncooked rice in hot oil gives it that slightly nutty, aromatic base, while also preventing it from turning mushy later. Once you smell that warm, toasty aroma, you know you’re on the right track.

Next comes the seasoning — a mix of tomato sauce or fresh pureed tomatoes, onion, garlic, and the all-important tomato bouillon cubes. This gives the rice its distinct red color and deep umami taste. If you can find the Knorr Caldo de Tomate variety, that’s the one Mexican home cooks swear by.

The vegetables — carrots and peas — add sweetness, texture, and a bit of color contrast. They also make this rice a balanced side on its own, not just an accompaniment. You can even toss in corn or bell pepper for variation.

A few whole serrano peppers added during cooking lend a gentle heat and smoky aroma without overpowering the dish. It’s a subtle touch that adds authenticity and depth.

What makes this recipe so reliable is its simplicity. No special tools or hard-to-find ingredients — just patience, good timing, and a light touch with the spoon. Once you get the rhythm of Mexican rice, you’ll never want to serve store-bought again.

The rice should end up fluffy, never sticky — each grain tender and infused with tomato goodness. Serve it warm with your favorite mains, and you’ll understand why this dish is at the heart of every great Mexican meal.

Servings & Time

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Rest Time: 10 minutes

• Total Time: 45 minutes

Ingredients

• 1½ cups long-grain white rice

• ¼ cup oil (vegetable or canola)

• 1 teaspoon minced garlic

• ¼ medium onion, finely diced

• ¼ cup tomato sauce (or 2 pureed tomatoes)

• 2 tomato bouillon cubes, chopped

• ¼ teaspoon salt (adjust to taste)

• 1 carrot, diced

• ½ cup peas

• 3¼ cups water

• 3–4 whole serrano peppers (optional, for subtle heat)

Instructions

1. Toast the rice:
   In a large skillet or saucepan, heat the oil over medium heat. Add the uncooked rice and cook, stirring frequently, until golden and aromatic — about 6–8 minutes. The rice should take on a light brown color but not burn.

2. Add flavor base:
   Stir in the garlic and onion. Cook for 1–2 minutes until fragrant and softened.

3. Add tomato mixture:
   Pour in the tomato sauce (or pureed tomatoes), chopped bouillon cubes, and salt. Stir gently to coat the rice evenly and let it cook for another minute to deepen the color.

4. Add water and vegetables:
   Stir in diced carrots, peas, and water. Add whole serrano peppers if using. Bring to a gentle boil.

5. Simmer:
   Once boiling, reduce the heat to low, cover tightly, and simmer for 18–20 minutes. Avoid lifting the lid during cooking to keep the steam sealed in.

6. Rest and fluff:
   Turn off the heat and let the rice sit, covered, for 10 minutes. Then fluff gently with a fork, removing the serrano peppers before serving.

7. Serve:
   Serve warm as a side dish for tacos, enchiladas, or grilled meats.

Tips

• Tomato flavor:
  For a deeper tomato taste, use fresh pureed tomatoes instead of canned sauce.

• Bouillon substitute:
  If you can’t find tomato bouillon, use 2 teaspoons of vegetable bouillon and 2 tablespoons of tomato paste.

• Fluffy texture:
  Don’t stir the rice once it starts simmering — that’s the secret to keeping it fluffy and separate.

• Spice level:
  Remove serrano peppers before serving for a mild dish, or slice one open halfway through cooking for gentle heat.

• Storage:
  Store leftovers in an airtight container for up to 4 days. Reheat with a splash of water to restore texture.