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Mexican Rice

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By: Diana Last updated on August 28, 2024

This post may contain affiliate links. Please read my disclosure policy.

a white serving bowl of mexican seasoned rice. Lime wedges are on the side of the bowl, and a silver serving spoon is on the other side.

An easy recipe for authentic Mexican Rice, that’s just like you’d get in a restaurant is exactly the side dish you need to complete any taco Tuesday or Mexican night meal.

a white serving bowl of mexican seasoned rice. Lime wedges are on the side of the bowl, and a silver serving spoon is on the other side.


Mexican rice, also known as arroz Mexicana, arroz roja, or sometimes Spanish rice, is a simple, flavorful rice side dish that goes perfectly with tacos, burritos, enchiladas, and all of your favorite Mexican meals.

This recipe for authentic Mexican rice is so easy to make, and cooks on the stove in under 30 minutes!

I use common ingredients that are probably already in your kitchen, so there’s no need to pick up anything special to make this pilaf-style side dish.

If you are looking for a different flavor for your rice tonight, you might like my copycat Chipotle Cilantro Lime Rice instead. Dirty Rice is Popeye’s copycat recipe that goes great with many dishes, too!

Five stars.

The texture and flavor of this rice was perfect. Super easy and flavorful! This is the first recipe I have tried from your site and I will definitely try more. Thank you!

Rose D

leave your own review

Why You’ll Love This Recipe

  1. Stovetop Recipe – Rice, including Mexican rice, is simple to make on the stove. There’s no need to use a rice cooker or any other fancy equipment, just follow this easy recipe.
  2. Traditional Flavors – This rice is just like it’s made in Mexico or at your favorite restaurant.
  3. Simple Ingredients – I think you might already have everything you need already!

Key Ingredients for Mexican Rice

Here’s what you need to make this easy Mexican Rice recipe:

The ingredients needed to make mexican rice from scratch, including rice, tomatoes, water, and spices, all in separate clear bowls, on a counter, viewed from above.

Complete list of ingredients and amounts can be found in the recipe card below.

  • Long Grain Rice: I used basmati rice here, as that’s what I had on hand, but any style of long grain white rice works perfectly. I’ll give you instructions for making Mexican rice with brown rice too.
  • Onion and Garlic: Finely diced onion and minced garlic are sauteed with oil to build a base layer of flavor for this tasty authentic Mexican rice recipe.
  • Tomato Sauce: The color of Mexican rice should be tinged red from tangy tomato sauce. Canned sauce works perfectly here, or you can blend up a few fresh tomatoes.
  • Seasonings: You don’t need to add much, as this rice is meant to be eaten with other flavorful Mexican meals! A bit of cumin, salt, and a chicken bouillon cube is perfect.

How To Make Mexican Rice

Before you start cooking, Soak the rice in water for 15 minutes, then rinse it very well to remove the excess starches.

4 numbered images that show you how to make mexican rice on the stovetop
  1. Toast the Rice: In a saucepan over medium-high heat, heat the oil. Add the washed rice and cook, stirring frequently, for 6-7 minutes, or until the rice has turned slightly golden.
  2. Add Garlic and Onion: First, add the diced onion to the pan with the rice, and cook for 1 minute. Then add the garlic and cook for 30 seconds.
  3. Season: Add tomato sauce, cumin, and salt, and stir to combine.
  4. Simmer: Add the bouillon cube to 3 cups of water and microwave for one minute to dissolve. Add the bouillon broth to the rice, stir to combine, and bring to a boil. Turn down the heat as low as possible, cover, and cook for 20 minutes, or until the rice is cooked through.
a dutch oven with two handles, filled with mexican rice, garnished wtih chopped cilantro and two lime wedges.
  1. Fluff: Remove the cooked rice from the heat, and fluff the rice with a fork. Garnish with fresh cilantro before serving.

Tip!

Add a handful of frozen mixed vegetables during the last few minutes to make this recipe extra filling and nutritious!

Recipe Tips

  • It’s important to soak and wash the rice to remove dirt and excess starch, which makes it extra fluffy. 
  • Instead of bouillon, you can use 3 cups of chicken stock or broth.
  • Use a non-stick pan or a well-seasoned cast iron pan for this recipe. You don’t want the rice to stick!
  • Want heat? Add 1-2 whole serrano or jalapeno peppers to the pot along with the seasonings. 
  • Leave the lid on: Avoid peeking at the rice while it’s simmering. Removing the lid lets the heat escape and will keep the rice from cooking properly.
  • If the rice isn’t cooked after 20 minutes, add 2 tablespoons of water, re-cover, and cook for an additional 5 minutes.
  • If you enjoy this recipe, try my easy Spanish Seafood Paella recipe too!
a white serving bowl of mexican seasoned rice. Lime wedges are on the side of the bowl, and a silver serving spoon is on the other side.

How to Store Mexican Rice

Keep leftovers in the fridge for up to 5 days, or freeze for up to 6 months.

To reheat Mexican rice, add frozen or refrigerated rice to a microwave-safe container and cook on high, stirring every 2 minutes until it’s warmed through.

How to Make Mexican Rice with Brown Rice

If you’re looking to make rice just like you’ve enjoyed at a Mexican restaurant, I recommend sticking with the recipe and using white rice. That’s the most authentic way to make this recipe.

If you want to cook brown rice with these same Mexican flavors, you can, but the texture will be different.

To replace the white rice with brown rice in this recipe, add an additional 1 cup of water or broth. You’ll need to simmer longer until the rice absorbs the liquid and is tender.

What To Serve With Mexican Rice

This rice goes perfectly with any and all of your favorite Mexican meals! Here are some of my family’s favorites:

  • Salmon Tacos or Grilled Shrimp Tacos with a delicious cabbage slaw topping.
  • Stuffed Poplano Peppers
  • Fajita Chicken Kabobs
  • Shredded Chicken Tacos
  • Mexican Shredded Beef Tacos
  • Chile Colorado
  • Tex Mex Salad

For Dessert, try Sopapila Cheesecake, or Pinata Cupcakes!

More Easy Rice Recipes

Instant Pot Fried Rice

Lemon Rice

Jeera Rice (Cumin Rice)

Mushroom Rice

All Side Dishes →

FAQs

Is Mexican rice different than Spanish rice?

Mexican Rice is often called Spanish rice, and vice versa, because the two dishes are very similar. Technically, Spanish rice is usually seasoned with saffron, so it has a yellow hue, but the other ingredients are basically the same. Spanish rice is also cooked to be firmer, while Mexican rice tends to be fluffier and softer.

Why is my Mexican rice mushy?

Mushy rice happens when you’ve added too much liquid, or overcooked the rice. Be sure that you are measuring correctly when making this recipe, and you shouldn’t have that problem again.

Is Mexican rice gluten-free?

As long as the ingredients you add to this recipe don’t have gluten added to them, then your Mexican rice should be naturally gluten-free. Be sure to check your chicken bouillon and seasonings for hidden gluten.

This tasty authentic Mexican Rice recipe is the perfect side dish for taco Tuesday, Cinco de Mayo, or any time you’re serving Mexican for dinner. Pin it so more people can enjoy this easy recipe too!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
a white serving bowl of mexican seasoned rice. Lime wedges are on the side of the bowl, and a silver serving spoon is on the other side.
5 from 5 votes
(Click stars to rate!)

Mexican Rice

Prep Time: 20 minutes mins
Cook Time: 30 minutes mins
Total Time: 50 minutes mins
Author: Diana
Print Rate Recipe
An easy recipe for authentic Mexican Rice, that's just like you'd get in a restaurant. It's the perfect delicious side dish for taco night!
8 servings
An easy recipe for authentic Mexican Rice, that's just like you'd get in a restaurant. It's the perfect delicious side dish for taco night!

Equipment

  • Saucepan
  • Mixing Bowl

Ingredients 

  • 2 cups long-grain rice
  • 2 tablespoons vegetable oil
  • ½ medium yellow onion finely diced
  • 1 clove garlic minced
  • 1 cup tomato sauce
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 1 chicken bouillon cube omit if using chicken stock
  • 3 cups water or chicken stock
  • Cilantro for garnish

Instructions 

  • Add the rice to a bowl, cover with water and let it soak for 15 minutes. In a colander rinse the rice under running water until it runs clear. Drain.
  • In a saucepan over medium high heat, heat the oil. Add rice and cook for 6 to 7 minutes, stirring frequently until the rice starts to turn lightly golden brown.
  • Add diced onion, and cook for 1 more minute, then add garlic and cook for 30 seconds.
  • Add tomato sauce, stir to combine, then season with cumin and salt.
  • Combine the chicken bouillon cube with water, and heat in the microwave for 2 minutes then stir. Add it to the rice, and stir until combined.
  • Bring to a boil, then turn the heat down to the lowest setting possible, cover and cook for 20 minutes. Briefly remove the lid, and taste the rice to see if it’s cooked through, if not, add 2 tablespoons of water, cover and cook for 5 more minutes.
  • Remove from heat. Remove the lid, and fluff with a fork. Garnish with fresh cilantro before serving.

Notes:

  • To replace the white rice with brown rice in this recipe, add an additional 1 cup of water or broth. You’ll need to simmer longer until the rice absorbs the liquid and is tender.
  • It’s important to soak and wash the rice to remove any dirt and excess starch. This makes the rice extra fluffy. 
  • Want heat? Add 1-2 whole serrano or jalapeno peppers to the pot along with the seasonings. 
  • Leave the lid on: Avoid peeking at the rice while it’s simmering. Removing the lid lets the heat escape and will keep the rice from cooking properly.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
  • Freezing: You can freeze Mexican rice for up to 6 months. I suggest freezing it in bags so that it’s easy to reheat. 
  • Reheating: Add frozen or refrigerated rice to a microwave safe container and cook on high, stirring every 2 minutes until it’s warmed through. 

Nutrition Information

Calories: 195kcal, Carbohydrates: 41g, Protein: 6g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Cholesterol: 0.1mg, Sodium: 585mg, Potassium: 236mg, Fiber: 1g, Sugar: 2g, Vitamin A: 134IU, Vitamin C: 3mg, Calcium: 25mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Rose D says

    Posted on 8/24/24 at 20:01

    5 stars
    The texture and flavor of this rice was perfect. Super easy and flavorful! This is the first recipe I have tried from your site and I will definitely try more. Thank you!

    Reply
    • Diana says

      Posted on 8/28/24 at 01:46

      Thank you for your kind words and I hope you find more recipes on the site that you love just as much. Thanks for trying it out!

      Reply
  2. KimberlyRae says

    Posted on 8/8/23 at 04:23

    Do you have this for Instapot recipe?

    Reply
  3. Andrea says

    Posted on 2/17/23 at 20:57

    5 stars
    Forgot to rate the recipe.

    Reply
    • Diana says

      Posted on 2/18/23 at 02:33

      Thanks for the 5-star rating and for the great review!

      Reply
  4. Andrea says

    Posted on 2/17/23 at 20:50

    This is a great recipe!! I made the rice as instructed using 3 cups of chicken stock. My family LOVED it! It really tastes like rice that would be served in a Mexican restaurant.

    Reply
    • Diana says

      Posted on 2/18/23 at 02:33

      So glad to hear you all loved it!

      Reply

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Diana, author of Little Sunny Kitchen.
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Welcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious!

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