This Authentic Mexican Rice is fluffy, vibrant, and tastes just like what you'd get at your favorite Mexican restaurant. Each grain is lightly toasted and soaked in a savory tomato broth with garlic, onions, and bright pops of green peas. I started making this years ago after a disappointing batch of boxed rice left me craving the real thing, and now I can't imagine taco night without it. The best part? It uses simple pantry ingredients and comes together in about 40 minutes.
Serve it alongside my Steak Burrito or pair it with Olive Garden Zuppa Toscana Soup for a cozy dinner spread, and finish with Air Fryer Churro Bites for dessert.
Why You'll Love This Mexican Rice Side Dish
Restaurant-quality at home. This tastes exactly like the fluffy, flavorful rice you'd get at your favorite Mexican spot.
Simple ingredients. No special sauces or hard-to-find items. Just rice, tomatoes, broth, and a few aromatics.
Foolproof method. Toasting the rice might sound fancy, but it's easy and makes a huge difference in texture and flavor.
Feeds a crowd. This recipe makes 8 servings, so it's perfect for family dinners, potlucks, or meal prep.
Pairs with everything. Tacos, enchiladas, fajitas, grilled chicken, beans-this rice goes with it all.
Jump to:
Ingredients for Authentic Mexican Rice
Here's what you'll need to make this fluffy, flavorful Authentic Mexican Rice from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Long grain white rice: The best choice for Mexican rice because it stays fluffy and doesn't get sticky. Jasmine or basmati can work in a pinch, but long grain is traditional.
- Olive oil: Used to toast the rice and sauté the aromatics. It adds a subtle richness and helps each grain stay separate.
- Onion: Finely diced onion adds sweetness and depth to the flavor base.
- Roma tomato: Fresh tomato brings a bright, slightly tangy flavor. Roma tomatoes are ideal because they're less watery than other varieties.
- Garlic: Minced garlic adds a warm, savory punch that's essential to authentic Mexican rice.
- Kosher salt: Seasons the rice and brings out all the other flavors. You can adjust to taste at the end.
- Broth: Vegetable or chicken broth gives the rice its savory base. Chicken broth adds a richer flavor, while vegetable broth keeps it lighter.
- Tomato paste: Concentrated tomato flavor that gives the rice its signature orange-red color and a deeper, richer taste.
- Frozen peas: Thawed peas add little pops of sweetness and a bright green contrast to the orange rice.
How to Make Authentic Mexican Rice
Follow these steps to create fluffy, restaurant-style Authentic Mexican Rice at home.
Rinse the rice: Place the rice in a fine mesh strainer and rinse it under cold running water, stirring gently with your fingers, until the water runs clear. This removes excess starch and prevents the rice from getting gummy. Drain thoroughly and shake off any extra water.
Toast the rice: Heat the olive oil in a large saucepan or pot over low-medium heat. Add the rinsed, drained rice and sauté, stirring frequently with a spoon or spatula, for 10 minutes until the rice turns lightly golden and smells nutty and toasted. This step is key to achieving fluffy, separate grains.
Add aromatics: Stir in the diced onion, diced tomato, minced garlic, and salt. Sauté for 30 seconds, just until the garlic becomes fragrant and the onion starts to soften. You'll smell the garlic right away, which is your cue to move on.
Add liquids & tomato paste: Pour in the broth and add the tomato paste. Stir everything together until the tomato paste dissolves completely and the liquid turns a rich orange color. Make sure there are no lumps of tomato paste left.
Cook the rice: Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20 minutes without lifting the lid. Once the time is up, remove the pot from the heat, uncover it, and let it sit for 5 minutes to finish steaming.
Add peas & fluff: Gently fold in the thawed peas using a fork, fluffing the rice as you go to keep the grains light and separate. Taste and add more salt if needed. Serve warm and enjoy.
Ingredient Substitutions and Variations
Use brown rice: Swap long grain white Authentic Mexican Rice for brown rice, but increase the cooking time to 40-45 minutes and add an extra ½ cup of broth. Brown rice takes longer to cook but adds a nuttier flavor and more fiber.
Make it vegan: Use vegetable broth instead of chicken broth. The flavor will be just as rich and savory.
Add more veggies: Stir in diced bell peppers, corn kernels, or diced carrots along with the peas for extra color and nutrition.
Skip the peas: If you're not a fan of peas, leave them out or replace them with corn.
Use fresh tomatoes instead of paste: If you don't have tomato paste, use an extra diced Roma tomato or blend a fresh tomato into a puree before adding it to the pot.
Make it spicier: Add a diced jalapeño or serrano pepper with the onions, or stir in a pinch of cayenne pepper.
Add cilantro: Stir in a handful of fresh chopped cilantro at the end for an extra burst of freshness.
Equipment FOR Authentic Mexican Rice
Fine mesh strainer: Essential for rinsing the Authentic Mexican Rice thoroughly and removing excess starch.
Large saucepan or pot with lid: A heavy-bottomed pot distributes heat evenly and prevents burning. Make sure it has a tight-fitting lid to trap steam during cooking.
Cutting board & knife: For dicing the onion and tomato and mincing the garlic.
Measuring cups & spoons: Accurate measurements ensure the right rice-to-liquid ratio for perfectly fluffy Authentic Mexican Rice.
Spoon or spatula: A sturdy spoon or spatula helps you stir the Authentic Mexican Rice while toasting and fluff it at the end.
How to Store Mexican Rice
Refrigerator: Let the rice cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 5 days. Reheat in the microwave with a splash of water or broth to add moisture, or warm it gently on the stovetop.
Freezer: Freeze cooled rice in freezer-safe bags or containers for up to 3 months. Flatten the bags to save space and make thawing quicker. Thaw overnight in the fridge or reheat directly from frozen in the microwave.
Reheating tips: Add a tablespoon or two of water or broth when reheating to keep the rice from drying out. Fluff with a fork after heating to restore the texture.
Make-ahead option: Mexican rice actually tastes even better the next day as the flavors have time to meld. Make it a day ahead and reheat before serving.
Serving Suggestions
With tacos and burritos: This rice is the perfect side for my Steak Burrito, carnitas tacos, or fish tacos. It soaks up all the delicious juices.
Alongside enchiladas: Serve it with cheesy enchiladas and refried beans for a classic Mexican dinner plate.
As a burrito bowl base: Use this rice as the foundation for a burrito bowl topped with beans, grilled chicken, pico de gallo, cheese, and avocado.
With grilled meat: Pair it with grilled chicken, steak, or shrimp for a simple, flavorful weeknight dinner. Try it with Cheddar Bay Biscuits for a fun fusion meal.
Top Tip
Don't skip rinsing the rice. This step removes excess starch that can make the rice gummy and sticky. Clear water means you're ready to cook.
Toast the rice long enough. A full 10 minutes of toasting gives the rice a nutty flavor and helps the grains stay separate and fluffy. Don't rush this step.
Use a tight-fitting lid. Steam is what cooks the rice, so make sure your lid fits snugly. Lifting the lid during cooking releases steam and can leave you with undercooked rice.
Let it rest after cooking. The 5-minute resting period allows the rice to finish steaming and firms up the texture. Skipping this can leave you with mushy rice.
Fluff with a fork, not a spoon. A fork gently separates the grains without smashing them. A spoon can make the rice dense and clumpy.
Adjust the salt at the end. Broths vary in saltiness, so always taste the rice before serving and add more salt if needed.
FAQ
What goes in authentic Mexican rice?
Authentic Mexican rice is made with long grain white rice, tomatoes (fresh or paste), onions, garlic, broth, and salt. The rice is toasted in oil before simmering in a tomato-based broth, which gives it a fluffy texture and vibrant color. Some versions add peas, carrots, or corn, but the base is always rice, tomato, and aromatics.
What makes Authentic Mexican Rice different?
Authentic Mexican Rice is different because the rice is toasted in oil before cooking, which gives it a nutty flavor and helps the grains stay separate. It's also cooked in a tomato-based broth instead of plain water, which adds color and a rich, savory flavor. The toasting step is what sets it apart from plain white rice.
Does Authentic Mexican Rice food have rice?
Yes, rice is a staple in Authentic Mexican Ricecuisine, though it was introduced by the Spanish during colonial times and isn't native to Mexico. Today, it's served alongside almost every meal, from tacos to enchiladas to grilled meats. Mexican rice is one of the most popular side dishes in Mexican restaurants and homes.
How to cook Authentic Mexican Ricefor IBS?
For IBS-friendly Authentic Mexican Rice, rinse it well to remove excess starch, which can be harder to digest. Cook it in low-sodium broth or water and avoid adding high-FODMAP ingredients like onions and garlic. You can use garlic-infused oil instead of fresh garlic for flavor without the FODMAPs. White rice is generally easier to digest than brown rice for people with IBS.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Authentic Mexican Rice
Authentic Mexican Rice
Ingredients
Equipment
Method
- Rinse the rice under cold running water until the water is clear, then drain thoroughly. prep
- Heat the olive oil in a large saucepan over medium-low heat.
- Add the rice and sauté, stirring frequently, until it starts to turn lightly golden, about 10 minutes.
- Add the onion, tomato, garlic, and salt to the pan, stirring for about 30 seconds until fragrant. mix
- Stir in the broth and tomato paste, mixing until the tomato paste is fully dissolved.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and cook for 20 minutes.
- Remove the pan from heat and let the rice rest, covered, for 5 minutes.
- Gently fold in the thawed peas using a fork, being careful not to mash them. Taste and adjust salt if needed.
- Serve warm as a side dish with your favorite Mexican meals.
Leave a Reply