This easy Mexican rice recipe is an easy, flavorful side dish that pairs perfectly with tacos, burritos, and more. Made with simple ingredients, it cooks up light and fluffy every time.
This Mexican rice is a simple way to add a flavorful side to your meal without a lot of extra work. It uses everyday ingredients and comes together easily, making it a great option for weeknight dinners.
The recipe is a staple at my house; it makes seasoned fluffy rice with a classic flavor that pairs well with a variety of dishes. It’s a great side for Taco Tuesdays alongside tacos, burritos, enchiladas, and more.
Ingredient notes and substitutions
- Rice: I’ve only made this recipe with long grain rice like brown rice.
- Oil: I like to use olive oil in this recipe.
- Broth: I like to use reduced-sodium chicken broth or chicken stock in this recipe. Vegetable broth also works if you want to keep the rice vegetarian.
- Bouillon: I use Knorr’s chicken tomato bouillon (caldo de tomate).
How to make Mexican rice
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Add rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well.
Step 2: In a large saucepan or pot over low-medium heat, add the oil.
Step 3: When hot, add the rice and sauté for about 10 minutes, stirring frequently, until the rice begins to lightly brown.
Step 4: Meanwhile, blend the onion, tomato sauce, and garlic.
Step 5: Stir in and sauté for 30 seconds.
Step 6: Add the broth, tomato paste, and bouillon. Stir together to mix until the tomato paste has completely dissolved.
Step 7: Bring to a boil, reduce heat to low, cover, and let cook for 20 minutes.
Step 8: Remove the saucepan or pot from the heat, uncover, fluff, and let it sit for 5 minutes. Taste and season with more salt if necessary.
Recipe Tips!
- Toasting the rice: Please don’t skip this step. It’s a great trick that adds extra flavor and helps improve the texture of the cooked rice.
- High altitude: I’ve made this recipe above 4500 feet, and I’ve had it tested closer to sea level. I’ve found that at higher altitude, I have to add in additional liquid (I use water).
- Salt: I don’t have added salt because I find the broth and the bouillon add plenty of salt. If you want less salt, use reduced-sodium broth or no salt broth. If you would like more, add additional salt to taste at the end.
Storage
Store any leftover Mexican rice in an airtight container in the refrigerator. It will keep for about 3 days when properly stored in the fridge.
More Mexican food side dish recipes!
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Easy Mexican Rice Recipe
Equipment
- Saucepan
Ingredients
- 2 cups long grain white rice
- ¼ cup olive oil
- ½ medium onion finely diced
- 8 ounces tomato sauce or crushed tomatoes
- 4 cloves garlic minced
- 2 cups broth vegetable or chicken
- 2 tablespoons tomato paste
- 1 ½ tablespoon tomato chicken bouillon
Instructions
- Add rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well.2 cups long grain white rice
- In a large saucepan or pot over low-medium heat, add the oil. When hot, add the rice and saute for about 10 minutes, stirring frequently, until the rice begins to lightly brown.¼ cup olive oil
- Meanwhile, blend the onion, tomato sauce, and garlic.½ medium onion, 8 ounces tomato sauce or crushed tomatoes, 4 cloves garlic
- Stir and sauté for 30 seconds.
- Add the broth, tomato paste, and bouillon. Stir together to mix until the tomato paste has completely dissolved.2 cups broth, 2 tablespoons tomato paste, 1 ½ tablespoon tomato chicken bouillon
- Bring to a boil, reduce heat to low, cover, and let cook for 20 minutes. Remove the saucepan or pot from the heat, uncover, fluff, and let it sit for 5 minutes.
- Taste and season with more salt if necessary.
Notes
- Rice: I’ve only made this recipe with long-grain white rice.
- Oil: I like to use olive oil in this recipe.
- Broth: I like to use reduced-sodium chicken broth in this recipe. Vegetable broth also works if you want to keep the rice vegetarian.
- Bouillon: I use Knorr’s chicken tomato bouillon.
- Nutrition values are estimates.
Nutrition
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