Authentic Mexican Rice Recipe

Introduction

Authentic Mexican rice is a flavorful and colorful side dish that perfectly complements a variety of meals. With its tender grains and subtle tomato and vegetable notes, it’s a kitchen staple that brings a taste of Mexico to your table.

Ingredients

• 1 1/2 cups long grain white rice
• 1/4 cup oil (vegetable or canola oil)
• 1 teaspoon garlic, minced
• 1/4 medium onion, finely diced
• 1/4 cup tomato sauce (or 2 pureed tomatoes)
• 2 teaspoons tomato bouillon (granulated or cubes)
• 1/4 teaspoon salt
• 1 carrot, diced
• 1/2 cup peas (frozen or fresh)
• 3 cups water
• 1-3 whole serrano peppers (optional)

Instructions

1. Step 1: Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
2. Step 2: In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to coat. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over, about 10 minutes.
3. Step 3: Add the tomato sauce, minced garlic, and diced onion to the pan. Stir well to combine. Then add the tomato bouillon, salt, diced carrots, peas, and water. If using, add the whole serrano peppers—they add flavor but minimal heat.
4. Step 4: Bring the mixture to a boil. Cover the pan, reduce heat to low, and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork before serving.

Tips & Variations

• Toast the rice slowly and stir often to prevent burning and ensure even browning for the best flavor and texture.
• Substitute chicken broth for water to make the rice richer and more savory.
• Add diced bell peppers or corn for extra color and sweetness.
• If you prefer more heat, chop the serrano peppers before adding, or include jalapeños instead.

Storage

Store leftover Mexican rice in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more water. Adjust cooking time to about 40-45 minutes and increase water by about 1/2 cup.

What can I use instead of tomato bouillon?

If you don’t have tomato bouillon, substitute with a teaspoon of tomato paste and a pinch of salt, or use a vegetable or chicken bouillon cube dissolved in the water.

Authentic Mexican Rice Recipe

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★★★★★

4.5 from 767 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Authentic Mexican Rice recipe features long grain white rice toasted to golden perfection and cooked with tomato sauce, fresh vegetables, and aromatic seasonings to create a flavorful and vibrant side dish perfect for any Mexican meal.

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Ingredients

Scale 1x2x3x

Rice and Toasting

• 1 1/2 cups long grain white rice
• 1/4 cup oil (vegetable or canola oil)
• 1 teaspoon garlic, minced
• 1/4 medium onion, finely diced

Seasoning and Vegetables

• 1/4 cup tomato sauce (or 2 pureed tomatoes)
• 2 teaspoons tomato bouillon (granulated or cubes)
• 1/4 teaspoon salt
• 1 carrot, diced
• 1/2 cup peas (frozen or fresh)
• 1–3 whole serrano peppers (optional)
• 3 cups water

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Instructions

1. Rinse the rice: Rinse the rice in a fine mesh strainer under cold water until the water runs clear to remove excess starch, then set it aside to drain.
2. Toast the rice: Heat oil in a large saucepan over medium-high heat. Once hot, add the rice and stir frequently for about 10 minutes until the rice turns a light golden brown, which enhances its nutty flavor.
3. Add aromatics and liquids: Stir in the tomato sauce, minced garlic, and finely diced onion. Then add the tomato bouillon, salt, diced carrots, peas, and water. If desired, add serrano peppers for subtle flavor without adding heat.
4. Cook the rice: Bring the mixture to a boil over high heat. Once boiling, cover the pan, reduce heat to low, and simmer gently for about 20 minutes or until all the water has been absorbed.
5. Rest and fluff: Remove the saucepan from heat and let the rice rest covered for 5 minutes. Then fluff the rice gently with a fork before serving to separate the grains.

Notes

• To make your own tomato bouillon substitute, use finely pulverized chicken or vegetable bouillon cubes mixed with a small amount of tomato paste for richer flavor.
• Serrano peppers add a subtle depth and slight heat, but you can omit them if you prefer milder rice.
• For a vegetarian version, use vegetable broth instead of water to boost flavor.
• Rinsing the rice thoroughly prevents clumping and ensures fluffy, separate grains.
• Adjust salt level depending on the saltiness of your tomato bouillon.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican rice, authentic Mexican rice, side dish, toasted rice, tomato rice, vegetarian Mexican recipe