Mexican Rice Recipe
Perfectly fluffy, rich in tomato flavor, and kissed with just the right touch of garlic and onion, Authentic Mexican Rice brings comfort and warmth to every bite.
Whether served alongside tacos, enchiladas, or grilled meats, this timeless side dish anchors your plate with bold, savory tradition and a hint of nostalgia.
Star Players in Authentic Mexican Rice
- Long grain white rice – The foundation of the dish, long grain rice delivers that essential fluffy texture and mild flavor that soaks up seasonings beautifully.
- Tomato sauce – Adds richness and color; it infuses the rice with signature flavor and a gentle tang.
- Tomato bouillon – Deepens the savory notes with concentrated tomato and umami intensity, bringing restaurant-style flavor home.
- Garlic and onion – A fragrant base that enhances depth and builds traditional Mexican flavor from the start.
- Carrot and peas – Not only for color and texture, they add slight sweetness and make the dish feel more hearty and complete.
- Serrano peppers (optional) – Laid atop the rice, they gently perfume the dish without overwhelming it with heat.
How to Make Authentic Mexican Rice: A Quick Glimpse
Toast the rice in hot oil until golden, unlocking its nutty aroma and building a flavor-packed foundation.
Stir in tomato sauce, garlic, and onion until sizzling and fragrant, then layer in bouillon, vegetables, and water.
Let everything simmer low and slow, covered, until the water is fully absorbed and the rice is tender. Rest before fluffing.
Tips & Tasty Tweaks for the Perfect Rice Every Time
To achieve the most authentic texture, always rinse the rice until the water runs clear. This removes excess starch and ensures fluffiness, not gumminess.
For a deeper, more rustic flavor, blend fresh tomatoes with garlic and onion instead of using canned tomato sauce. This mimics the preparation found in many Mexican households and gives the rice a fresher taste.
Using tomato bouillon is a game changer. It not only adds color but a rich tomato-forward umami note that’s hard to replicate. If you’re in a pinch, chicken bouillon can substitute—but the tomato version is worth seeking out.
Feel free to omit the serrano peppers if you’re spice-sensitive, or include them whole to perfume the dish gently without adding real heat.
Storing and Reheating Leftovers the Right Way
To keep your Authentic Mexican Rice tasting fresh, store it in an airtight container in the fridge for up to 4 days.
For reheating, sprinkle a bit of water over the rice and cover it with a damp paper towel before microwaving. This helps restore moisture without turning the rice mushy.
You can also freeze it for up to 2 months. Thaw in the fridge overnight before reheating for the best texture and flavor.
This flavorful and reliable rice recipe is the ideal sidekick for all your favorite Mexican dishes—from fajitas to mole. Once you master this base, you’ll find yourself reaching for it again and again.
Mexican Rice Recipe
Ingredients
- 3 cups water
- 1/4 cup tomato sauce or 2 pureed tomatoes
- 1/4 teaspoon salt
- 1/2 cup peas fresh or frozen
- 1 1/2 cups long grain white rice
- 1-3 whole serrano peppers optional
- 1/4 cup oil canola or vegetable
- 1/4 medium onion finely diced
- 1 diced carrot
- 1 teaspoon minced garlic
- 2 teaspoons tomato bouillon granulated or cubes
Instructions
- Rinse the rice thoroughly under cold running water using a fine mesh strainer until the water runs clear; set aside to drain.
- Heat the oil in a large pot over medium-high heat. Once the oil is shimmering, add the rice and cook, stirring continuously, until the grains turn uniformly golden brown, about 10 minutes.
- Incorporate the tomato sauce, minced garlic, and diced onion into the pot and stir well. Introduce the tomato bouillon, salt, diced carrot, peas, and water. If using, gently lay the serrano peppers atop the mixture.
- Allow the contents to reach a boil, then reduce the heat to low and cover the pot. Let it simmer undisturbed for 20 minutes, or until all the liquid is absorbed.
- Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork before serving.
Notes
Brown Rice Option: Substitute with brown rice by increasing the water by ½ cup and extending the cook time to 40 minutes, maintaining the same resting period.
Tomato Alternatives: For a deeper flavor, blend fresh tomatoes with the onion and garlic before cooking.
Bouillon Substitute: If tomato bouillon is unavailable, chicken bouillon may be used as an alternative.
Flavor Enhancement: Whole serrano peppers can be added to infuse the rice subtly without adding heat.