How to Make the Best Mexican Rice

Mexican rice is one of those side dishes that makes any meal feel complete. From classic restaurant style Mexican rice to easy one pot versions and flavorful rice packed with bold spices, there’s a recipe for every occasion. Whether you’re serving tacos, enchiladas, burritos, fajitas, or grilled chicken, these Mexican rice recipes are simple to make and full of authentic flavor. Find your new favorite recipe for fluffy, perfectly seasoned rice that’s delicious enough to enjoy on its own or as the perfect side dish for your next Mexican-inspired meal.

*Updated to add that for the last few years I’ve used Jasmine rice and have found it to be my favorite rice. I do use the water portions on the package, so check the rice you decide to use and use the amount of rice suggested on the package so the rice cooks properly.

Sometimes straight forward is best, and this Simple Mexican Rice recipe is top of the charts for both simplicity and flavor.   

Speed things up by stirring in 1 to 1½ pounds of shredded chicken for a hearty, one-dish meal everyone will want to dig into.

 This authentic Mexican rice recipe is warm and comforting and is great on its own or as an addition to Elote or any of my Mexican recipes here!

I live in Southern California and if there is one thing about the food here is you can get delicious authentic Mexican food easily, just like if you’re in the East Coast (NY or NJ where I’m from ) you can get great pizza and bagels…

Oh, how I miss good pizza and bagels and Keiser rolls!

… but here we get great Mexican food:

Like rice, tamales, refried beans, tortillas, carne asada tacos, nachos, salsa, and so many more great Mexican items, be sure to give my Instant Pot Shredded Pork (Carnitas) recipe a try.

This Mexican rice dish is a winner for many reasons. All you need is a 2-quart pot, a spoon, and a bit of patience – and you’ll have a wonderful plate of rice singing with seasoning and warmth. This recipe can be easily multiplied for the amount you’d like, just make sure the pot you use can accommodate that amount of cooked rice.

Now the flavor… the flavor is just like you get at a Mexican restaurant! Yum. And isn’t it great that you’ll have perfect Mexican rice any time you’ like!

In a 2- quart pot or larger, sauté rice with a little oil over high heat until all rice is coated. You will be “browning” the rice (more like heat and make opaque) a process that takes about 2-3 minutes. Keep stirring so the rice doesn’t stick.

Once the rice looks evenly opaque/golden, turn the temperature down to medium.

You will add in the water, tomato bouillon, and sliced onion, this will boil up quickly since the pan is nice and hot. 

Stir until it comes to a boil, then place a lid on the pot and turn the temperature to low, keep the rice at a simmer for 30 minutes.

Voila! You’re finished!

Add green onions and they’ll settle on top of the rice as it cooks.

There are so many options to what you can add to this rice recipe.

Can I add other vegetables?

Yes! Most often, you’ll find some corn of diced carrots in Mexican Rice, so go right ahead and add some if you’d like. Onion is another option, if you are big on onion, add in a 1/2 a diced white onion. There are many options, sliced jalapenos or serranos for spice, or you can also add in some chili flakes for a bit of kick. This recipe is really versatile!

 Can I do this in a rice cooker?

You could, however, there is a unique toasty flavor that comes from sautéing the rice. The roasted flavor adds depth to this dish and balances the sweet taste of tomato. However, if you’re short on time or need to be able to do other things while cooking, you could use a rice cooker. It will however, not have the texture of Mexican rice it will be steamed rice when finished. The Instant Pot has a saute feature, so you may want to give it a try for a similar result. I haven’t made it in my Instant Pot yet, but I will and update this post when I do.

Whether you’re making rice in a 2-quart pot or a 9-quart pot, this rice recipe comes out great! I now use Jasmine Rice (I purchase 25 lb bags at Sam’s Club or Costco), and I use the 1 cup rice to 1 1/2 cups water ratio. I add more Tomato Bouillon as I multiply the recipe.

I don’t have tomato bouillon. Is there something else I can use?

The tomato bouillon is the KEY to this dish, it’s what gives the rice its unique flavor. I’ve made many batches using other tomato items Look HERE for my other variety using tomato sauce. The texture is different, just so you know ahead of time. There are other brands of tomato bouillon, but I’ve tried a couple others and don’t think the flavor is the same.

What other flavors can I add to this rice dish?

Some other common Mexican rice additions are garlic or cumin. You can add whole garlic cloves and cook them with the rice, then remove them once the rice is cooked for a great flavor. If you love garlic, go right ahead and leave the pieces of garlic in. Add a dash of cumin for a little flavor kick, and top the rice off with some chopped cilantro if you’d like.

 

 

This is the dutch oven I cook my rice in when using this recipe. I just love the pretty blue color and it’s perfect for when you don’t need a huge pot and the best part is the coated cast iron stays warm for a long time keeping your food at a great temperature if you decide to go back for seconds after dinner, or make this before the main dish is ready.

Optional times to use with this Mexican Rice Recipe:

• Diced onion
• Minced garlic
• Diced jalapenos
• Corn
• Diced carrots

*I use long-grain rice, basmati rice, and jasmine rice. But each type of rice may call for a different rice-to-water ratio. Use the amount instructed on the package. The old rule of thumb was 1 cup rice and 2 cups water, but more recently, I’ve noticed that some rice varieties require different proportions, so be sure to note that before beginning.