Authentic Mexican Rice

This Authentic Mexican Rice is a fluffy, flavorful side dish made with toasted long-grain rice, tomato sauce, peas, carrots, and tomato bouillon for the classic color and taste found in traditional Mexican kitchens. Ready in about 35 minutes, this staple pairs perfectly with tacos, enchiladas, fajitas, and more. Below you’ll find ingredients, step-by-step instructions, pro tips, variations, storage, FAQs, and nutrition for the best homemade Mexican rice.

Ingredients

• 1 1/2 cups long-grain white rice (rinsed until water runs clear)
• 1/4 cup oil (vegetable or canola)
• 1 teaspoon garlic, minced
• 1/4 medium onion, finely diced
• 1/4 cup tomato sauce (or 2 blended tomatoes)
• 2 teaspoons tomato bouillon granules (or 2 cubes)
• 1/4 teaspoon salt
• 1 carrot, diced
• 1/2 cup peas (fresh or frozen)
• 3 cups water (or chicken broth if omitting bouillon)
• 1–3 whole serrano peppers (optional)

Instructions

1. Rinse the Rice: Place rice in a fine mesh strainer and rinse thoroughly until the water turns clear. Let drain.
2. Toast: Heat oil in a large saucepan over medium-high heat. Add rice and cook 8–10 minutes, stirring often, until grains are lightly golden.
3. Combine: Mix in tomato sauce, garlic, and onion. Stir in tomato bouillon, salt, carrots, peas, and water. Add whole serranos if using.
4. Simmer: Bring to a boil, then cover and reduce heat to low. Cook 20 minutes or until liquid is absorbed.
5. Rest & Fluff: Remove from heat and let stand 5 minutes. Fluff gently with a fork.

Notes & Pro Tips

• Rinse for fluffiness: Removing extra starch prevents clumping.
• Toast well: Browning adds essential depth of flavor.
• Color & flavor key: Tomato bouillon provides the signature orange hue use chicken bouillon if needed.
• Resting matters: A brief rest keeps rice fluffy, not gummy.
• Brown Rice Option: Increase liquid by 1/2 cup and simmer 40 minutes.

Substitutions & Variations

• Spicier: Slice serranos before adding.
• More tomato flavor: Blend tomatoes with onion and garlic instead of using sauce.
• Veggie Swap: Add corn, diced bell pepper, or omit peas/carrots.
• Broth Base: Replace water with chicken broth for enhanced savory notes.

Storage & Reheating

• Refrigerate: Store in an airtight container up to 4 days.
• Freeze: Freeze up to 3 months; thaw overnight.
• Reheat: Warm on stovetop with a splash of broth. Microwave covered with a damp paper towel.

Equipment

• Large saucepan with lid
• Fine mesh strainer
• Wooden spoon or spatula

Authentic Mexican Rice

The BEST, truly authentic Mexican rice made with toasted long-grain rice, tomato sauce, peas, carrots, and tomato bouillon for fluffy, flavorful rice every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting Time 5 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: Mexican

Calories: 275

Ingredients Equipment Method Notes

Ingredients

  

Authentic Mexican Rice

• 1 1/2 cups long grain white rice rinsed until water runs clear
• 1/4 cup oil vegetable or canola
• 1 tsp garlic minced
• 1/4 medium onion finely diced
• 1/4 cup tomato sauce or 2 pureed tomatoes
• 2 tsp tomato bouillon granulated or cubes
• 1/4 tsp salt
• 1 carrot diced
• 1/2 cup peas fresh or frozen
• 3 cups water or chicken broth if omitting tomato bouillon
• 1-3 whole serrano peppers optional, for extra flavor (not spicy)

Equipment

• Large Pot
• Fine Mesh Strainer

Method

 

1. Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
2. In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over, about 10 minutes.
3. Add the tomato sauce, garlic, and diced onion to the pan and stir to combine.
4. Stir in the tomato bouillon, salt, carrots, peas, and water. Add the whole serrano peppers, if using.
5. Bring the mixture to a boil, then cover, reduce the heat to low, and cook for about 20 minutes, or until the water is completely absorbed and the rice is tender.
6. Remove from heat and allow the rice to rest, covered, for 5 minutes. Fluff gently with a fork before serving.

Notes

Washing the rice is crucial to remove the outer starch, allowing the rice to cook fluffy. If you’d like to use brown rice, increase the liquid by 1/2 cup and cook for 40 minutes, following the same resting instructions.

Tomato bouillon adds color and flavor and gives the rice its classic orange hue. If you can’t find tomato bouillon, substitute chicken bouillon and use chicken broth instead of water.

It’s optional to add 1–2 whole serrano peppers on top of the rice while it cooks to add extra flavor (it won’t make the rice spicy).

Allowing the rice to rest and then fluffing gently with a fork helps keep the grains separate and fluffy rather than wet or clumpy.

FAQs

Why is my Mexican rice mushy?
Too much liquid or stirring after cooking causes mushiness. Measure water precisely and only fluff gently.

Can I double or triple the recipe?
Yes. Use a large pot and expect slightly longer cook times (25–35 minutes).

Can I bake Mexican rice?
After toasting the rice, transfer to a baking dish, add liquid and veggies, cover, and bake at 350°F for 30–35 minutes.

Nutrition (Estimated per serving)

Calories: 275 • Carbs: 41g • Protein: 4g • Fat: 10g • Sodium: 394mg • Fiber: 1g • Potassium: 164mg

Try pairing this Authentic Mexican Rice with your favorite mains see our Best Ever Jalapeño Popper Cucumber Salad

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