Authentic Mexican Rice


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.

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.

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


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Authentic Mexican Rice

5 from 2 votes

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.

Servings: 4
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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)

Optional ingredients:

  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp chili powder


  1. In a mixing bowl whisk together water, Caldo de Tomate, optional onion powder, garlic powder, black pepper and chili powder, set aside. 
  2. Drizzle oil into a non-stick saucepan and heat over medium high heat. 
  3. Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden. 
  4. Add water mixture to rice then stir and cover pan with lid. 
  5. 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). 
  6. Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.
  7. Recipe Source: Cooking Classy
Nutrition Facts
Authentic Mexican Rice
Amount Per Serving
Calories 205 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 250mg 10%
Potassium 53mg 2%
Total Carbohydrates 37g 12%
Protein 3g 6%
Vitamin A 1%
Calcium 1.7%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Mexican
Keyword: Mexican Rice
Calories: 205 kcal
Author: Jaclyn


  • Doris: Hello all and Happy New Year!
    I purchased my Calde de Tomato at WalMart. The have an aisle devoted to Mexican and Latin foods. December 31, 2018 at 9:14am Reply

  • Michelle: Best authentic mexican rice ever! It’s so simple to make. October 22, 2018 at 6:45pm Reply

  • Kathleen: What is Caldo de Tomate? Am clueless and would love to make this recipe.
    Thanks October 3, 2018 at 1:23pm Reply

  • Thea: Thank you SO much for this recipe!! I made it tonight for the third time and it’s absolutely delicious!! March 23, 2018 at 7:43pm Reply

    • Jaclyn: I’m so glad you enjoyed it Thea! March 27, 2018 at 2:05pm Reply

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