Mexican rice is the anchor of many excellent Mexican spreads, and having recently posted our recipe for Chiles Rellenos, I’m back with the perfect Mexican rice to go alongside.
I’m a big believer in the accoutrements that come with food—the sides, the sauces, the extras, the add-ons, the toppings—the trappings that make the dish a MEAL.
I recently was out with friends at a Mexican restaurant, and when we realized that the tacos were NOT served with rice and beans, we very nearly walked out. Save yourself this terrible existential struggle by learning how to make Mexican rice at home!
A Recipe Straight from a Mexican Grandma
My college roommate is half Mexican and half German, and when her German mom joined the family, her dad’s mom immediately went about teaching her the key recipes to keep her son fed and happy. This easy Mexican Rice recipe is one of them.
It’s all about toasting the rice to be as golden brown as you can stand to wait for in oil—the toastier the better—and then loading it up with tomato sauce and spices.
I’ve made this recipe so many times I’ve memorized it, and the cooking times are spot on. I’ve never made a bad pan of it (i.e., no burning rice!).
My family loves it and it has really been a game changer for our Chiles Rellenos and carnitas spreads!
Mexican Rice Recipe Instructions
First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
Next, add the chicken stock.
The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid.
Immediately turn the heat down to low and set a timer for 20 minutes.
During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it’s not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it’s too wet, leave the lid slightly ajar or off the pan entirely.
When the rice is done, fluff it with a fork and serve alongside our chiles rellenos, carnitas, or any other Mexican spread!
Mexican Rice
Ingredients
- 3 tablespoons oil
- 2½ cups uncooked long grain white rice (450g)
- 3 cups low-sodium chicken or vegetable stock, or water + 1 bouillon cube (710 ml)
- 2 tablespoons tomato paste or 1 cup plain tomato sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
- Next, add the chicken stock. The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
- Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid. Immediately turn the heat down to low and set a timer for 20 minutes.
- During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it’s not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it’s too wet, leave the lid slightly ajar or off the pan entirely.
- When the rice is done, fluff it with a fork and serve!
Nutrition
Elaine Miranda says
Made this tonight with my tacos and it was the perfect Mexican rice! Thank you for sharing all these wonderful recipes!
C. C. says
Hi there!
I just made this recipe in my instant pot …keeping everything the same but only changing the rice to water/broth ratio to 1:1 (1 cup of water for 1 cup of rice), still toasting the rice beforehand and just threw everything in for 5 minutes under medium pressure and let natural release for 10 minutes before rapid release. Came out absolutely perfect!! Tasted just like our local Mexican joint, especially cherished now in the lockdown. Thanks for all the good recipes. Working my way through now that we eat at times exclusively. Stay healthy and safe, Woks of Life family!
Melissa says
Great recipe! super easy and turned out beautifully. Will be adding to my rotation 100%
Thank you!!
Judy says
I should too, I love this rice!
Michelle Grover says
This. is. amazing. And so easy to make! This is now a staple side-dish whenever I make Mexican food. So yum!
Kaitlin says
Hi Michelle, thank you so much! :)
Kristina says
I’ve made this quite a few times and planned to make it for dinner. However, I’m out of regular rice. I was thinking about trying it with brown rice but just adding in more water and monitoring the doneness like Kaitlin suggests. Think it will work? (Fingers crossed)
Kaitlin says
Hi Kristina, sorry I missed your comment! My instinct is you should definitely soak the brown rice before to ensure even cooking, but let us know what you find! I’ll have to experiment with it.
Kristina says
No worries! I just went for it. And. It. Took. Forever! It also needed a lot more liquid. As such, the flavor was a bit diluted. But it was still yummy.
Soaking would probably work. I’ll remember for next time.
Kaitlin says
Thanks for reporting back, Kristina! Good intel!
Jeanne says
I have been reading and enjoying recipes from your site for a few years; I also have been trying to make Mexican Rice for more than a few years. I decided to try again because it just seemed like an omen or something (there are no coincidences!) even though the recipe doesn’t really change much no matter who makes it – and I’ve asked more than a few to show me their method, recipe over the years. Thank you for inspiring me to keep trying a recipe that is a staple on every Latino family’s table.
Judy says
I love this rice, hope you will succeed with this recipe finally :-)
Bagpuss says
Can’t stop eating it! also added a finely a chopped onion and a chopped up oldish tomato and a good splash of siracha sauceVery tasty! Have some crispy bits of rice going through it. Makes all the difference.
Kaitlin says
It really is addictive! You could just eat this by the spoonful with tortillas and scrambled eggs and be 100% satisfied. :)
Jessica says
My new #1 for mexican rice.
Kaitlin says
Glad you enjoyed it, Jessica! :)
Yukti Arora says
tasty rice recipe so keep posting!
Kaitlin says
Thanks, Yukti!