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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 6

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
 

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.

Add flavor base:

  • Stir in the garlic and onion. Cook for 1–2 minutes until fragrant and softened.

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.

Add water and vegetables:

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

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.

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.

Serve:

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

Notes

  • 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.