Best Mexican Rice

Finding the perfect Mexican rice recipe can feel like a never-ending quest, especially when you’re trying to nail that restaurant-style flavor at home. Between juggling weeknight dinner prep and hoping your family will actually eat what you cook, getting this staple dish just right often seems out of reach.

That’s why this Mexican rice recipe has become my go-to: it’s straightforward to make, uses ingredients you probably already have in your pantry, and comes out fluffy and flavorful every single time – no fancy techniques required.

What Kind of Rice Should I Use?

Long-grain white rice is the way to go for authentic Mexican rice, with brands like Mahatma or American long-grain working perfectly. While you might be tempted to swap in brown rice or short-grain varieties, these won’t give you the light, fluffy texture that makes Mexican rice so special. The long grains help keep the rice from clumping together, allowing each grain to stay separate and soak up all those tasty flavors. Just make sure to rinse your rice well before cooking to remove excess starch – this step helps prevent your rice from becoming sticky or mushy. If you can find it, Carolina or Jasmine long-grain rice are also good options that’ll give you great results.

Options for Substitutions

This Mexican rice recipe can be adapted with several substitutions if you’re missing ingredients:

• Long-grain white rice: This is pretty important for authentic texture, but you can use basmati rice in a pinch. Avoid short-grain or brown rice as they’ll give you a completely different texture and cooking time.
• Tomato sauce/pureed tomatoes: If you’re out of both, you can use 2 tablespoons of tomato paste mixed with 2 tablespoons of water. In a real pinch, you could even use 1/4 cup of salsa (strained).
• Tomato bouillon: No tomato bouillon? Use regular chicken bouillon plus an extra tablespoon of tomato sauce. Or swap it for 2 teaspoons of chicken base.
• Serrano peppers: These are optional anyway, but you can use jalapeños for less heat, or a pinch of cayenne pepper if you want the spice without the whole peppers.
• Peas and carrots: These veggies are flexible – try corn, diced bell peppers, or even mixed frozen vegetables. You can also skip them altogether for a simpler rice.
• Vegetable oil: Any neutral-flavored oil works here – try canola, corn, or even light olive oil. Just avoid oils with strong flavors like sesame or extra virgin olive oil.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Mexican rice is skipping the crucial step of toasting the rice until golden brown – rushing this process will result in mushy, flavorless rice instead of those perfect individual grains with a slightly nutty taste. Another common error is lifting the lid while the rice is cooking, which releases the steam and throws off the cooking time – once you cover the pot, resist the urge to peek for at least 20 minutes. The water-to-rice ratio can make or break your dish, so stick to the 2:1 ratio (2 cups of water for every cup of rice) and avoid adding extra liquid, even if the rice doesn’t look fully cooked at first. For the best texture, let the rice rest covered for 10 minutes after cooking, then fluff with a fork instead of stirring, which can break the grains and make the rice gummy.

What to Serve With Mexican Rice?

Mexican rice is such a fantastic side dish that pairs perfectly with all your favorite Mexican main courses! This flavorful rice goes great alongside some saucy enchiladas, crispy tacos, or a big plate of fajitas. For a complete meal, serve it with some refried or charro beans and top everything with fresh cilantro and a squeeze of lime. If you’re keeping things simple, you can also serve this rice with grilled chicken or fish and a side of fresh avocado slices or guacamole – the creamy avocado is really nice with the slightly spicy rice.

Storage Instructions

Keep Fresh: Once your Mexican rice has cooled down, pop it into an airtight container and place it in the fridge. It’ll stay good for up to 5 days, making it perfect for meal prep or leftovers. The flavors actually get even better after a day or two!

Freeze: Mexican rice is super freezer-friendly! Let it cool completely, then portion it into freezer bags or containers. It’ll keep well for up to 3 months in the freezer. I like to freeze it in meal-sized portions so I can grab just what I need.

Warm Up: To bring your rice back to life, sprinkle a few drops of water over it and microwave in 30-second intervals, stirring in between. You can also warm it up in a pan on the stove – just add a splash of water and stir occasionally until it’s heated through. The rice might stick together a bit after being stored, but a quick fluff with a fork will help separate the grains.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 12-15 g
• Fat: 40-45 g
• Carbohydrates: 110-120 g

Ingredients

• 1 diced carrot (about 1/2 cup)
• 1/2 cup frozen peas (no need to thaw)
• 1/4 medium onion, finely chopped (about 2 tablespoons)
• 1.5 cups long-grain white rice
• 1/4 tsp salt
• 2 tsp tomato bouillon (granulated preferred for easier dissolving)
• 1/4 cup vegetable oil (or canola oil)
• 1/4 cup tomato sauce (I use Hunt’s)
• 1 tsp minced garlic (freshly minced for best flavor)
• 1 to 3 whole serrano peppers (add more for extra spice)
• 3 cups water

Step 1: Prepare the Rice

Begin by rinsing the rice in a fine mesh strainer until the water runs clear.

This removes excess starch and prevents the rice from becoming sticky.

Set the rinsed rice aside to drain.

Step 2: Toast the Rice

In a large saucepan over medium-high heat, add the oil.

Once the oil is hot, add the drained rice and stir to combine.

Cook the rice over medium heat, stirring frequently until it becomes lightly golden brown all over, which should take about 10 minutes.

Step 3: Add Seasonings and Vegetables

Add the tomato sauce, minced garlic, and diced onion to the pan with the toasted rice.

Stir to combine the ingredients well.

Then, add the tomato bouillon, a pinch of salt, chopped carrots, peas, and water (along with serrano peppers, if you are using them for added flavor).

Stir to ensure everything is evenly mixed.

Step 4: Cook the Rice

Increase the heat to bring the mixture to a boil.

Once boiling, cover the pan with a lid, reduce the heat to low, and let it cook for about 20 minutes, or until all the water is completely absorbed by the rice.

Step 5: Rest and Fluff the Rice

After cooking, remove the saucepan from heat and allow the rice to rest, covered, for 5 minutes.

This step ensures that the rice finishes cooking evenly.

After resting, fluff the rice gently with a fork to separate the grains before serving.