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This Mexican rice recipe takes humble white rice and transforms it into a vibrant, flavorful masterpiece.
It’s a simple yet magical combination of sautéed onions, colorful bell peppers, fragrant garlic, and a touch of jalapeño for just the right kick.
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Simmered in a blend of tomato sauce, broth, and warm spices, the result is a side dish so rich and satisfying it practically steals the spotlight.
Pair it with seared seafood, grilled chicken, or a platter of tacos, and you’ve got the ultimate Mexican-inspired feast.
For more comforting dinner ideas like this, be sure to view more of our dinner recipes to inspire your next dinner night spread.
The story behind this recipe makes it even more special to me. Years ago, during a college internship, my husband and I moved to Puebla, Mexico, to teach workshops to locals interested in starting their own small businesses.
It was one of the most enriching experiences of my life, filled with new friendships, cultural immersion, and, of course, incredible food.
One day, after a workshop, we met a local chef who had attended our session.
He was warm and generous, and when he found out how much I loved Mexican cuisine, he invited us into his home to teach me how to make a few authentic dishes.
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I still remember the smell of fresh produce in his kitchen and the way he patiently walked me through each step, sharing stories about the dishes and their origins.
When it came time to make the rice, he emphasized the importance of simplicity and balance. "This is a side dish," he said, "but it must hold its own."
We sautéed vegetables until they were soft and fragrant, then mixed in rice, tomato sauce, and spices, letting it simmer until the flavors melded perfectly.
By the time we sat down to eat, I felt like I’d gained more than just a recipe—I’d experienced a piece of his culture and passion.
Now, every time I make this Mexican rice, it takes me back to that tiny kitchen in Puebla, filled with laughter, stories, and the aroma of something delicious simmering on the stove.
It’s more than a dish; it’s a cherished memory that I’m so happy to share with my family every “Taco Tuesday.” Trust me, this recipe is the real deal!
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Ingredients Needed for Mexican Rice Recipe
- Long Grain White Rice: Rinsing the rice is essential to remove excess starch, ensuring it cooks up light and fluffy.
- Oil: Use canola or coconut oil to toast the rice.
- Onion: A small piece, finely chopped.
- Garlic: One or two small cloves, minced. (I like adding more cloves by grinding without peeling, that brings more taste and aroma to rice)
- Tomato Sauce: I use it for convenience, but for a more authentic flavor, blend 1–2 fresh tomatoes (boil for a few minutes and then peel) with the onion and garlic before adding them to the rice.
- Tomato Bouillon: Available in granules or cubes, typically found in the Mexican aisle or online. It adds both color and flavor. If unavailable, chicken bouillon works as a substitute.
- Water: Alternatively, use chicken broth if skipping the tomato bouillon.
- Spices and Aromatics: Some cumin, salt, and black pepper add to the flavor.
- Peas and Carrots: Optional for added texture and color.
- Serrano Peppers: You can optionally place 1–2 on top of the rice while it cooks for extra flavor. Don’t worry, it won’t make the rice spicy.
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Pro Tips
- Rinse the Rice: Wash the rice to remove surface starch and prevent clumping.
- Toast the Rice: Toasting it in oil enhances the flavor and is worth the extra few minutes. (But don’t burn it)
- For Perfect Color and Flavor: Use tomato bouillon cubes for a rich orange hue and delicious taste. If unavailable, use chicken broth instead of water.
- Rest and Fluff: Let the rice rest after cooking and gently fluff with a fork to keep it light and fluffy. Avoid stirring to prevent clumping.
- Instant Pot Option: This recipe can be adapted for the Instant Pot for added convenience.
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What’s the Difference Between Spanish Rice and Mexican Rice?
Although Spanish and Mexican rice are often thought to be the same, they actually have key differences. Both dishes share common ingredients like rice, tomatoes, onion, and chicken broth, but the spices set them apart.
Spanish rice features saffron, which imparts a slightly sweet taste and a vibrant yellow color. Mexican rice, on the other hand, is flavored with cumin, giving it an earthy, spicy aroma.
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Serve Mexican Rice with:
How to Store and Reheat
To Store: Keep the rice in the fridge for 4 to 5 days in an airtight container. To reheat, just microwave it or heat it in a saucepan on the stovetop, stirring occasionally.
Mexican Rice Recipe FAQ
What type of rice is Mexican rice?
Mexican rice is made of long-grain white rice. Grab long-grain white rice. Don’t swap in brown rice in this recipe as brown rice takes longer to cook. And it tastes and looks better with white rice!
Is homemade Mexican rice healthy?
When made with wholesome ingredients and cooked in moderation (such as by using homemade tomato sauce instead of storebought), this rice can be a healthy side dish. It's a good source of fiber, vitamins, minerals, and antioxidants from the tomato sauce or diced tomatoes.
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Why do you fry the rice for Mexican rice?
Frying the rice before cooking creates an oil coating on the grains, helping them stay separated and without breaking after cooking, much like Paella rice. This step is key when making Mexican rice.
What to eat with Mexican rice?
Chicken Enchiladas, Mexican Street Corn and Sausage Balls