This Authentic Mexican Rice brings the vibrant flavors of traditional Mexican cuisine right to your dinner table in just 35 minutes. With perfectly seasoned grains and a golden-brown hue, this restaurant-style side dish pairs beautifully with enchiladas, tacos, or any Mexican-inspired meal.
At just 275 calories per serving, it’s a satisfying addition that balances taste with nutrition. The recipe’s straightforward approach ensures consistent results, making it an ideal choice for both weeknight dinners and special occasions.
Ingredients for Mexican Rice
- Long grain white rice (1½ cups): Rinse thoroughly for best texture
- Oil (¼ cup): Use vegetable or canola oil for authentic flavor
- Garlic (1 tsp): Minced fresh for aromatic base
- Onion (¼ medium): Finely diced for perfect distribution
- Tomato sauce (¼ cup): Creates signature color and flavor
- Tomato bouillon (2 tsp): Adds rich depth to the rice
- Salt (¼ tsp): Enhances overall flavors
- Carrot (1): Diced for color and nutrition
- Peas (½ cup): Fresh or frozen work equally well
- Water (3 cups): Perfect ratio for fluffy rice
- Serrano peppers (1-3): Optional for authentic touch
Cooking Instructions
- Rice Preparation: Rinse rice until water runs clear in fine mesh strainer
- Toasting: Heat oil and toast rice until golden brown (10 minutes), stirring frequently
- Flavor Base: Add tomato sauce, garlic, and onion, mixing well
- Seasoning: Incorporate bouillon, salt, vegetables, and water
- Cooking Process: Bring to boil, reduce heat, cover and cook for 20 minutes
- Final Touch: Let rest for 5 minutes, then fluff with fork for perfect texture
Cooking Techniques
The secret to amazing Mexican rice lies in those first 10 minutes of toasting! When you’re browning the rice, keep stirring gently until each grain takes on a light golden color.
This simple step adds an amazing nutty flavor that makes your rice extra special. Don’t rush this part – it’s like giving your rice a warm, toasty hug that’ll make the whole dish taste better.
Variations & Substitutions
No tomato bouillon? No problem! You can use chicken bouillon plus an extra tablespoon of tomato sauce instead. For a vegetarian version, swap in vegetable bouillon.
Want to add more veggies? Try adding diced bell peppers or corn – they fit right in! If you’d like it spicier but don’t have serrano peppers, add a jalapeño or a pinch of cayenne pepper. For a healthier twist, brown rice works too – just add an extra 1/2 cup of water and cook for about 45 minutes.
Serving Suggestions
This Mexican rice makes the perfect sidekick for any Mexican meal! Serve it alongside enchiladas, tacos, or grilled meats. I love adding a sprinkle of fresh cilantro on top just before serving.
For a complete meal, pair it with black or pinto beans and warm tortillas. It also tastes amazing with a squeeze of fresh lime juice!
Storage Tips
Your Mexican rice will stay happy in an airtight container in the fridge for up to 4 days. When you’re ready to reheat, sprinkle a little water on top and microwave until warm, or heat it in a pan with a splash of water.
You can even freeze portions for up to 3 months – just thaw overnight in the fridge when you’re ready to use it. The texture stays best if you let it cool completely before storing.
Authentic Mexican Rice
Equipment
- Large saucepan
- Fine mesh strainer
Ingredients
- 1 1/2 cups long grain white rice
- 1/4 cup 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 whole carrot diced
- 1/2 cup peas frozen or fresh
- 3 cups water
- 1-3 whole serrano peppers optional
Instructions
- Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
- In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
- Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
- Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed.
- Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
