Best-Ever Mexican Rice comes together in about 30 to 40 minutes. We take you through the steps to make restaurant-quality rice every single time! It's the ideal side to our Tex-Mex Beef Tacos, Ancho Enchiladas, and Stuffed Chili Rellenos!
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🍚 The Ingredients
Authentic Mexican rice relies on just a few simple ingredients, but using the right ones is essential to achieve its signature vibrant flavor and perfect texture. Find ingredient notes (including substitutions and variations) below.
👉 Variations and Substitutions
- Rice - We recommend going with white long-grain rice for the best texture. However, Basmati or Jasmine are fine substitutes. We don't recommend instant rice or wild rice.
- Broth - You can go with chicken broth or vegetable stock. Water can be used as a substitute.
- Vegetables - You can use canned diced tomatoes, just be sure to drain them. The chopped onions and garlic do not impart strong flavor, but do contribute to the authentic taste.
- Caldo de Tomate - This is one ingredient you don't want to skip. It can be found in the soup section of most well-stocked supermarkets, or the Hispanic/Mexican section, at Hispanic markets, or online. Be careful when adding salt; the Caldo de Tomate (tomato bouillon) typically has salt in it.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How To Make Best-Ever Mexican Rice
- Step 1: Purée the tomatoes, onions, and garlic in a blender.
- Step 2: Heat the stock over medium heat and whisk in the Caldo de Tomate and chili powder.
- Step 3: Toast the rice in a little oil over medium heat in a saucepan.
- Step 4: Add the puréed mixture to the rice and cook until most liquid has evaporated.
- Step 5: Add stock, bring to a boil, then lower the heat, cover, and cook for 20 minutes.
- Step 6: Fluff with a fork (or spoon) and serve at once.
Expert Tip
For traditional Mexican rice, we prefer not to have large chunks of tomato and onion in the dish. If you want a little more texture from the vegetables, just give them a couple of quick pulses in the blender or food processor so they are not completely pulverized.
🍽️ How To Serve
- One cup of rice will absorb much of the liquid and expand. This recipe will easily feed four people. It can also be doubled with no problem, but the cooking time may need to be slightly increased.
- We love to serve the rice like they do at Mexican restaurants, on a large platter. Garnish with a sprig of cilantro for an attractive presentation.
- This, along with authentic refried beans, is the perfect side to dishes like grilled steak fajitas, savory shrimp fajitas, or authentic beef enchiladas.
🙋🏽♂️ Frequently Asked Questions
Yes! You make the rice 3 to 4 hours in advance. Transfer the rice to a pan or dish and cover with foil. Heat in the oven (250°F to 350°F) until heated through, about 15 to 20 minutes.
You can go with regular chicken bouillon, in a pinch. The Caldo de Tomate adds a depth of tomato and delivers the classic taste, but it's still delicious with regular bouillon.
This is the big question. Everyone's stovetop is different. It may take a little practice, but after you've brought the rice to a boil, be sure to turn the heat to low and cover the pan. Too high heat will cause the rice to burn. However, it's not uncommon for there to be a layer of rice that sticks to the bottom of the pan. This is okay. If the heat is so low that it doesn't fully cook the rice, simply add a little more liquid and continue cooking for another 5 to 10 minutes with the lid on.
🇲🇽 Other Classic Mexican Sides
Ready to make the best Mexican rice this side of the Rio Grande? Go for it!
And when you do, be sure to take a picture, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Mexican Rice
Video
Equipment
- Blender or food processor
- 2 saucepans, one preferably should be 3-quart pan approx. 8 inches in diameter.
Ingredients
- 2 Roma tomatoes sliced in half
- 1 cup onion roughly chopped
- 2 cloves garlic
- 1¾ cups chicken stock plus 2 tbsp, or water
- 2 teaspoon Caldo de Tomate
- 1 teaspoon chili powder
- 2 tablespoon vegetable oil or olive oil
- 1 cup long grain rice
Instructions
- Place the tomatoes, onions, garlic in a blender, or food processor, and purée until smooth. Using a spatula to scrape down any onion pieces that didn't get puréed. Repeat and set aside.2 Roma tomatoes, 1 cup onion, 2 cloves garlic
- In a medium saucepan, heat the stock over medium heat and stir in the Caldo de Tomate and chili powder.1¾ cups chicken stock, 2 teaspoon Caldo de Tomate, 1 teaspoon chili powder
- Meanwhile, in a separate 3-quart saucepan, heat the oil over medium heat. Add the rice and cook, stirring occasionally, until it's slightly translucent and barely toasted, about 5 to 6 minutes.2 tablespoon vegetable oil, 1 cup long grain rice
- Transfer the tomato/onion/garlic mixture into the pan with the rice. Raise the heat to medium-high and cook until any excess liquid cooks out, about 3 minutes.
- Turn the heat to high and add the stock mixture to the rice. Bring to a boil, then lower the heat to low, and cover. Cook for 20 minutes.
- Remove from heat, remove the lid, and fluff with a fork. Serve at once.
Notes
Nutrition
POST UPDATE: This recipe was originally published in April 2014, but was updated with improved tweaks to the recipe, expert tips, new photography, and a fabulous new video in March 2020!
Cindy Parks says
Can I double the recipe? Thank you.
Kris Longwell says
Absolutely! Just double everything. You may need to increase the time by 5 to 10 minutes, but just check after 20 minutes, and if the rice is still too wet (which it probably will be), just let it heat for another 5 to 10 minutes. Let us know how it turns out! Kris & Wesley
Theresa Frost says
This rice is perfection! I had to search a bit for the caldo de tomate but I found it a local Mexican market and in my opinion, it’s an essential flavor in this dish. We had this rice as a side with Pollo en Escabeche and it was so delicious. Thank you, for yet another culinary keeper!
Kris Longwell says
Hi Theresa! That is so great to hear!! We are so super happy you had such great success with the rice. Making authentic Mexican rice at home just feels so good, right? We are so happy you loved it and thank you so much for letting us know!! All the very best, Kris & Wesley
Monba says
Thank you so much Kris. I will let you know how the medium grain rice turned out this evening!
Monna says
That sounds Indian. lol
It’s Monna
Monna says
I tried the medium grain rice And Kris you were right!
It turned out very well and was delicious.
My family really enjoyed it!
Kris Longwell says
YES!!! That is so great to hear!!! So glad you had success and thanks for letting us know!!!
Monna says
I only have medium grain rice for the Mexican rice dish. Should I try it and if so should the amount of rice be adjusted?
Thanks,
M.
Kris Longwell says
Hi Monna, you can still use medium grain and no need to change any of the measurements. The end result will probably be a little 'stickier' than what long grain rice will produce, but you should still achieve delicious Mexican rice. Let us know how it turns out!
Nancy says
My family and I have been making Mexican Rice for decades. My Abuelita & mom made it for dinner constantly. And we never put chili powder in our arroz Or salsa!! Just fyi.
Kris Longwell says
Great!
Nanct says
My family and I have been making Mexican Rice for decades. My Abuelita & mom made it for dinner constantly. And we never put chili powder in our arroz Or salsa!! Just fyi.
Chendria McGowen says
I made this today with your chimichanga recipe, the rice was wonderful! I’ve been looking for a Mexican rice recipe for a while looks like I’ve found it! Thanks for the great recipe and the video really helped me as well!
Kris Longwell says
Hi Chendria! We are so so thrilled to hear you had such success with our Mexican rice recipe! We love it so much, too!! And thank you so very much for letting us know and for the GREAT review! That means the world to us! Please stay in touch! All the very best, Kris & Wesley
Vera says
I am very sorry but I do not like Wesley putting all the rice on a plate and then eating out of that plate .. Why couldn't he get a small plate and put a serving on it and the taste it .. I found it very impilot what he did .. I was raised to not to eat out of the plate it is going to be served from .. So Please Wesley take a smaller plate the next time . Thank you
Kris Longwell says
Hi Vera, we are so sorry that we offended you! That was a plate that we fixed for ourselves, for the video performance. Of course, if we were serving other guests, we would never have eaten off the plate. But we understand what you're saying. Thanks for taking the time to let us know and please have a wonderful day. Kris & Wesley.
L says
Are you serious? I’m sure it was just for the video and they wouldn’t do that if they were serving guests. If it’s just them - who cares?
Thank you for the amazing video. Literally just finished making this. LITERALLY 🙂