In my opinion there are two Mexican sides that are a must with nearly every Mexican entree, beans and Mexican Rice. This recipe is my go to Mexican Rice recipe that I’ve been making for years. I make it at least once a week, some weeks as many as three times a week. It only takes a few minutes to prepare and it tastes just as good as any authentic Mexican restaurants Mexican rice.
My Favorite Mexican Rice
I have tried several different recipes for Mexican rice and this one is definitely my favorite. I’ve tried using tomato sauce and fresh tomatoes but I think the key to great authentic Mexican rice is the Caldo de Tomate. You can find it in the Latin section of the grocery store.
My sister gave me the recipe (which was given to her by someone who knew how to cook good Mexican food) and I added my own additions to it, you will see them where I listed optional ingredients. This rice can be made with or without those but I love the extra boost of flavor they give the rice.
This really is the perfect side dish for just about any Mexican food. When you go to a Mexican restaurant what are the two sides you’ll get with your entree about 90% of the time? Refried beans or black beans and Mexican rice.
Easy Mexican Rice
In my opinion this is the easiest way to make Mexican rice. I’ve tried the recipes from scratch that start with onions, garlic, chopped tomatoes, crushed tomatoes etc. but I think this one has the best texture and it has a delicious authentic flavor.
It’s delicious in burritos too. Add this rice along with some beans and green chile chicken to a burrito for a delicious dinner!
If you are looking for a scratch recipe I have an Instant Pot one HERE.
More Mexican Recipes to Try
Authentic Mexican Rice
A super easy Mexican rice that tastes just like what you'll find at Mexican restaurants. Great flavor, good texture and a recipe the whole family can agree on. Perfect side dish to all your favorite Mexican foods.
- 1 Tbsp olive oil or vegetable oil
- 1 cup uncooked long grain white rice
- 2 cups warm water
- 2 tsp Caldo de Tomate (I use Knorr brand)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 1/4 tsp chili powder
In a mixing bowl whisk together water, Caldo de Tomate, optional onion powder, garlic powder, black pepper and chili powder, set aside.
Drizzle oil into a non-stick saucepan and heat over medium high heat.
Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden.
Add water mixture to rice then stir and cover pan with lid.
Reduce heat to low and allow rice to simmer for 20-25 minutes until water has been absorbed (you'll notice water bubbles stop coming to the surface).
Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.
Recipe Source: Cooking Classy