This Mexican rice tastes just like it’s from our favorite local Mexican restaurant! And my family is obsessed with it.
When I made this for the first time a while back, my entire family told me that I needed to make this Mexican rice every week. And I needed to make enough for leftovers the next day (or two). Admittedly, we may or may not have a slight addiction to it. And truthfully, I do make it about every other week.
Typically when I make it, I also make homemade queso (because who doesn’t love melty cheese?!) and we drizzle some of the sticky melty goodness into the rice. Let me just say, life changing. I even drizzle it on the leftover rice before putting in the fridge for leftovers, because it’s just that good. Here’s my White Queso Dip recipe.
Trust me when I tell you: If you like rice, and you like Mexican food, you’re going to love this recipe.
What’s the Difference Between Mexican Rice & Spanish Rice?
These two names are used interchangeably, especially in the United States. But there are a couple of key differences.
Mexican rice, what you typically get as a side at a local Mexican restaurant, is made with a garlic and onion and has a broth and tomato base. This combination gives the rice the reddish color and soft, fluffy texture.
Spanish rice is flavored with saffron, which gives it a golden-yellow hue and slightly more firm texture. The flavor is a bit more subtle and less tomatoey.
Both are delicious, but if you’re on the hunt for that classic Mexican restaurant rice, this is the recipe you’re after.
Why You’ll Love this Mexican Rice
It’s incredibly easy to make, and after about the second time I made it, I pretty much have it memorized now!
While it’s simmering and resting, you can prepare your main dish. Typically tacos, quesadillas, or fajitas in my kitchen.
It makes a TON: with 2 cups of long-grain white rice, you’ll not only have enough for dinner, but plenty for leftovers.
If you’re feeding a crowd, this is a perfect side dish to compliment your Mexican dinner spread.
Even the pickiest of eaters (ahem, my youngest son) will be asking for seconds!
Mexican Rice Ingredients
2 Cups Long-Grain White Rice: I use Basmati, but any white rice will do. Just don’t use instant rice, and I would avoid a fragrant rice like Jasmine since it’ll add additional flavor that won’t compliment the rest of the ingredients.
Onion: One small yellow or white onion, diced
Garlic: Four garlic cloves, minced
Sazon Seasoning: Found in the Mexican foods aisle, adds a savory and salty flavor; use one packet or about 1.5 teaspooons
Tomato Bouillon: Found in most local grocery’s Mexican foods aisle. I use Knorr Caldo de Tomate con Sabor de Pollo (which translates to tomato bouillon with chicken flavor).
If you cannot find tomato bouillon or want to substitute it, you can use one tablespoon of Chicken “Better Than Bouillon” Base dissolved into the water before adding to the skillet. Or, swap the 4 cups of water for 4 cups of chicken broth. As a last resort, you can use granulated chicken bouillon; just be sure it is fully dissolved in the water.
Tomato Sauce: Use 16 ounces (one large can or two small) of quality tomato sauce.
Water: Four cups.
Optional: When adding the onions, also add one diced carrot. Then, when adding the remaining ingredients, also throw in 1/4 cup of frozen peas.
Optional Garnish: Chop a small handful of cilantro to top before serving. We like to top with a little drizzle of queso!
How to Make Mexican Rice
Rinse Rice: While you don’t technically have to do this, it is recommended to rinse your rice in a fine-mesh sieve under cold tap water until the water runs clear. This removes extra starch on the outside of the rice and helps prevent the rice from becoming gummy or clumping while cooking. You’ll achieve extra-fluffiness-level.
Toast Rice: Use a large, deep skillet. Mine is a 12-inch non-stick skillet that’s about 2-inches deep. Heat your oil over medium-high heat (or if your stove typically runs hot, then medium heat). Add the rice, stirring often, until it starts to look golden, about 5-6 minutes.
Add Onion: Add the diced onion and cook about 5 minutes, stirring occasionally, until the onion is translucent. If you’re adding diced carrots, add them at this step with the onion.
Add Garlic: Add in the minced garlic and stir until fragrant, about 1 minute.
Add Remaining Ingredients: Mix in the Sazon, bouillon, tomato sauce, peas, and water. Stir so everything is well combined.
Simmer: Bring everything to a rolling boil, then turn the heat down to low and cover with a tight-fitting lid. Let this simmer for exactly 15 minutes. (See Tips for Cooking Rice below.)
Rest: After 15 minutes, remove from heat and let rest, covered, for 15 minutes.
Fluff: After 15 minutes of resting, fluff with a fork or wooden spoon.
Tip on Cooking Rice
If you’ve never cooked rice before, you may be tempted to remove the lid to check it and stir. DON’T DO THIS! The rice needs to simmer and soak up all that liquid.
Likewise, when the rice is resting, do not disturb. That residual steam will continue cooking it until it is perfectly fluffy.
Basically, place a mental “Do Not Disturb” sign on your rice while simmering and resting.
Liquid test: When the initial 15 minutes of simmering time is up, gently tilt your skillet with the lid still on. If you see liquid gathering, you may need to allow just another minute or two of simmering.
Frequently Asked Questions
Do I need to rinse the rice first?
You technically don’t have to. I’ve skipped this a few times in the past and the rice was still good. That being said, I’m now in the habit of rinsing off that extra starch. It really does help your rice fluff up nicely in the end.
What if I don’t have a fine-mesh sieve to rinse the rice?
Put the rice in a large bowl, add cold tap water, and swirl with your hand. Drain off that cloudy water, using your hand so you don’t lose rice to the sink, and repeat 3-4 times.
How do restaurants get Mexican rice so fluffy?
There’s a few tips here: Toasting the rice in oil creates a barrier that keeps the starch in check. Using the right liquid-to-rice ratio is important. And probably most important is that Do Not Disturb sign – let the rice simmer and rest without lifting that lid!
Why did my rice turn out mush or clumpy?
Mushy rice is caused by too much liquid or skipping important steps like toasting the rice. For sticky or clumpy rice, letting the rice rest after cooking and gently fluffing it with a fork helps keep it light and separate.
Mexican Rice
Equipment
- 1 12-inch deep non-stick skillet (with lid)
Ingredients
- 2 Tbsp oil (vegetable, canola, or olive)
- 2 cups long-grain white rice (such as Basmati)
- 1 small yellow onion (finely diced)
- 4 garlic cloves (minced)
- 1 ½ tsp Sazon seasoning (or 1 packet)
- 1 Tbsp tomato bouillon (see notes)
- 15 oz tomato sauce
- 4 cups water
- 1 carrot (diced, optional)
- ½ cup peas (frozen or fresh, optional)
- cilantro (for garnish, optional)
Instructions
- Place uncooked rice in a a fine-mesh sieve and rinse under cold water until the water runs clear, to remove extra starch for a light, fluffy texture.
- Heat the oil in a large, deep skillet over medium-high heat. Add the rice and toast, stirring constantly for about 5 minutes, until the grains start to look slightly golden.
- Stir in the diced onion and optional diced carrot. Continue cooking for another 5 minutes until the onion is translucent.
- Add the minced garlic and cook for another minute, until the garlic is fragrant.
- Add the Sazon, bouillon, tomato sauce, water, and optional peas. Stir thoroughly to ensure the bouillon is fully dissolved. Bring the mixture to a rolling boil.
- Once boiling, cover with a tight-fitting lid and reduce heat to low. Simmer for 15 minutes. Important: Do not lift the lid or stir, as this will release the stem needed for fluffy rice.
- Remove the skillet from the heat. Let it sit, still covered, for an additional 15 minutes. This allows the rice to finish steaming from the residual heat.
- Remove the lid and gently fluff the rice with a fork. Serve warm, topped with chopped fresh cilantro (optional).
Notes
Tomato bouillon:
- I use Knorr Caldo de Tomate con Sabor de Pollo (tomato bouillon with chicken flavor). This can be found at most local grocery stores in the Mexican aisle.
- If you cannot find tomato bouillon, it can be substituted with:
- Preferred: One teaspoon of Chicken “Better Than Bouillon” Base dissolved into the water (use warm water to help dissolve)
- Swap the 4 cups of water for 4 cups of chicken broth
- Use granulated chicken bouillon dissolved into the 4 cups of water
To store:
- Keep in an airtight container in the fridge for up to 3 days.
To reheat:
- Pop in the microwave for about 30 seconds. Stir, and microwave for another 15-20 seconds or until warm.
Did You Make This Recipe?
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