I’m sharing my simple, few-ingredient method for Authentic Mexican Rice that pairs with tacos and burritos and reveals the one small step most home cooks miss.
I always thought Mexican rice was background noise at a taco night, until I made it and found out it carries flavor the way a solo instrument carries a song. I want you to taste that tomatoey tang that lifts simple long grain white rice into something stubbornly memorable.
This Authentic Mexican Rice isnt fussy, but it’s got personality and little surprises that make you reach for seconds though you promised yourself you wouldnt. I like that it pairs with everything yet still stands alone.
If you’re the kind of cook who likes to tweak things, this will make you curious to experiment.
Ingredients
- Staple carb, gives energy and texture, slightly nutty when toasted, not very filling.
- Adds savory depth, collagen and minerals, low sodium version keep it healthier.
- Bright acidity, vitamins and lycopene, makes rice red and slightly tangy.
- Sweetness when cooked, provides fiber and aroma, balances the tomato acidity.
- Pungent flavor boost, tiny protein and antioxidants, use sparingly or it overwhelms.
- Fattens and helps rice toast, adds calories but improves mouthfeel and browning.
- Adds color, fiber and a little sweetness, makes dish more balanced and fun.
- Cilantro adds fresh herbal zip, lime gives brightness and a citrus tang.
Ingredient Quantities
- 1 1/2 cups long grain white rice
- 3 cups low sodium chicken broth
- 1/2 cup tomato sauce or 2 medium tomatoes
- 2 to 3 tablespoons vegetable oil
- 1/4 cup white or yellow onion, finely chopped
- 1 garlic clove
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin (optional)
- 1/2 cup frozen peas and carrots mix (optional)
- 1 tablespoon chopped cilantro (optional)
- 1 bay leaf (optional)
- Wedge of lime (optional)
How to Make this
1. Rinse 1 1/2 cups long grain white rice under cold water until the water runs clear, then drain well — this removes extra starch so the rice wont stick.
2. Heat 2 to 3 tablespoons vegetable oil in a medium saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté until soft, about 2 minutes.
3. Add the drained rice and toast, stirring often, until the grains turn pale golden, 4 to 6 minutes. This step gives the rice that nutty, authentic flavor.
4. Stir in 1 minced garlic clove and 1/2 teaspoon ground cumin if using, cook 30 seconds until fragrant.
5. If using fresh tomatoes, blend 2 medium tomatoes with a splash of the 3 cups low sodium chicken broth until smooth. If using tomato sauce, just mix 1/2 cup tomato sauce with the 3 cups broth. Pour the tomato-broth mixture into the pot.
6. Add 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper and 1 bay leaf if using. Turn heat up to bring to a gentle boil.
7. When it boils, reduce heat to low, cover tightly and simmer undisturbed for 15 minutes.
8. After 15 minutes add 1/2 cup frozen peas and carrots if using, cover and cook 3 to 5 more minutes until the liquid is absorbed and rice is tender (total about 18 to 20 minutes). Dont lift the lid too much or you’ll lose steam.
9. Remove from heat, discard the bay leaf, keep covered and let rest 5 to 10 minutes. Fluff with a fork, stir in 1 tablespoon chopped cilantro if using, taste and adjust salt.
10. Serve with a wedge of lime to squeeze over the rice. Tips: use warm broth, a snug lid, and toast the rice longer for nuttier flavor; dont over-stir or it gets mushy.
Equipment Needed
1. Medium saucepan with a snug-fitting lid, you want it to hold steam.
2. Measuring cups and measuring spoons for rice, broth, oil and spices.
3. Fine-mesh strainer or small colander to rinse and drain the rice.
4. Blender or immersion blender if you’re using fresh tomatoes.
5. Wooden spoon or heatproof spatula to stir and toast the rice.
6. Chef’s knife and cutting board for the onion, garlic and cilantro.
7. Fork for fluffing the rice and serving.
8. Small bowl or measuring cup to mix tomato and broth, plus a ladle or pourer for adding it to the pot.
FAQ
How To Make Authentic Mexican Rice Recipe Substitutions and Variations
How To Make Authentic Mexican Rice
This rice is the side dish everyone fights over, its tomato color and toasty flavor make simple meals feel special. It’s easy, but you gotta pay attention when the rice toasts and when it simmers, otherwise it gets mushy. Here’s how to do it.
Ingredients
• 1 1/2 cups long grain white rice
• 3 cups low sodium chicken broth
• 1/2 cup tomato sauce or 2 medium tomatoes, blended
• 2 to 3 tablespoons vegetable oil
• 1/4 cup white or yellow onion, finely chopped
• 1 garlic clove, smashed or minced
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cumin optional
• 1/2 cup frozen peas and carrots mix optional
• 1 tablespoon chopped cilantro optional
• 1 bay leaf optional
• Wedge of lime optional
Method
1. Prep the tomato base. If you use fresh tomatoes, chop and blend them with the garlic until smooth. If using tomato sauce just measure it out. Set aside.
2. Rinse the rice in cold water until the water runs pretty clear. This removes extra starch so the rice stays fluffy. Drain well.
3. In a medium saucepan over medium heat add the oil. When it’s hot but not smoking add the chopped onion, cook until soft and translucent about 3 minutes. Stir, don’t walk away.
4. Add the rice to the pan. Toast the rice in the oil and onion, stirring often, until the grains go a light golden brown. This step gives that toasty flavor so don’t skip it.
5. Stir in the tomato mixture and cook 1 to 2 minutes just to heat it up and mingle with the rice. Add the garlic now if you didn’t blend it with the tomatoes.
6. Pour in the chicken broth, add salt, pepper, cumin if you like, and the bay leaf. Give it a gentle stir, bring to a simmer over medium high heat.
7. Once simmering, reduce heat to low, cover snugly with a lid and cook for 18 to 20 minutes, until the liquid is absorbed and the rice is tender. Don’t lift the lid to peek, you’ll lose steam.
8. Turn off the heat, leave the lid on and let the rice rest 5 to 10 minutes. Then remove the lid, fluff gently with a fork, stir in the peas and carrots if using (they’ll warm in the residual heat), and finish with chopped cilantro and a squeeze of lime if you want.
Quick troubleshooting
• If the rice is crunchy after the cook, add 1/4 cup hot broth or water, cover and let sit 5 more minutes.
• If it’s mushy the next time use 1/4 cup less liquid or shorten the simmer by a minute or two, and make sure you toasted the rice well.
• For extra color and flavor you can brown the rice a little more but don’t burn it.
Substitutions
- Chicken broth: use low sodium vegetable broth for a vegetarian option or plain water with 1 chicken bouillon cube or 1 teaspoon bouillon paste per cup of water, just taste and adjust salt.
- Tomato sauce or tomatoes: swap with 1/2 cup canned diced tomatoes blended smooth, or 2 tablespoons tomato paste mixed with 1/4 cup water if you want a more concentrated tomato flavor.
- Vegetable oil: use canola oil, light olive oil, or rendered pork lard for a richer, more traditional flavor; if using olive oil cook at slightly lower heat because it smokes sooner.
- Long grain white rice: use jasmine for a fragrant, softer result or basmati for a nuttier note, or substitute brown rice but increase the broth to about 3 3/4 cups and cook 40 to 45 minutes until tender.
Serve this with tacos, grilled chicken, beans, whatever you like. It’s simple but really makes the meal.
Pro Tips
1) Warm the broth first, or at least use room temp broth, so the pot doesnt drop temperature when you add it. That keeps the rice cooking evenly and helps avoid gummy spots.
2) Toast the rice a bit longer for nuttier flavor, but watch it so it doesnt burn. Stir often, and if some grains brown faster, tilt the pan to redistribute them.
3) If your fresh tomatoes make the liquid too thin, simmer the blended tomato with a splash of broth until slightly reduced before adding, or strain out excess water. It makes the color and flavor more concentrated.
4) For bright peas and distinct grains, either add frozen peas at the very end off the heat or steam them separately and fold in. Also a small pat of butter or a dash of oil right before serving gives shine and prevents clumping.
5) Let the rice rest, covered, without peeking, for a full 5 to 10 minutes, then fluff gently with a fork. Squeeze the lime and add cilantro at the last second to keep the flavors fresh.
How To Make Authentic Mexican Rice Recipe
I’m sharing my simple, few-ingredient method for Authentic Mexican Rice that pairs with tacos and burritos and reveals the one small step most home cooks miss.
4
servings
359
kcal
Equipment: 1. Medium saucepan with a snug-fitting lid, you want it to hold steam.
2. Measuring cups and measuring spoons for rice, broth, oil and spices.
3. Fine-mesh strainer or small colander to rinse and drain the rice.
4. Blender or immersion blender if you’re using fresh tomatoes.
5. Wooden spoon or heatproof spatula to stir and toast the rice.
6. Chef’s knife and cutting board for the onion, garlic and cilantro.
7. Fork for fluffing the rice and serving.
8. Small bowl or measuring cup to mix tomato and broth, plus a ladle or pourer for adding it to the pot.
Ingredients
-
1 1/2 cups long grain white rice
-
3 cups low sodium chicken broth
-
1/2 cup tomato sauce or 2 medium tomatoes
-
2 to 3 tablespoons vegetable oil
-
1/4 cup white or yellow onion, finely chopped
-
1 garlic clove
-
1 teaspoon kosher salt
-
1/4 teaspoon ground black pepper
-
1/2 teaspoon ground cumin (optional)
-
1/2 cup frozen peas and carrots mix (optional)
-
1 tablespoon chopped cilantro (optional)
-
1 bay leaf (optional)
-
Wedge of lime (optional)
Directions
- Rinse 1 1/2 cups long grain white rice under cold water until the water runs clear, then drain well — this removes extra starch so the rice wont stick.
- Heat 2 to 3 tablespoons vegetable oil in a medium saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté until soft, about 2 minutes.
- Add the drained rice and toast, stirring often, until the grains turn pale golden, 4 to 6 minutes. This step gives the rice that nutty, authentic flavor.
- Stir in 1 minced garlic clove and 1/2 teaspoon ground cumin if using, cook 30 seconds until fragrant.
- If using fresh tomatoes, blend 2 medium tomatoes with a splash of the 3 cups low sodium chicken broth until smooth. If using tomato sauce, just mix 1/2 cup tomato sauce with the 3 cups broth. Pour the tomato-broth mixture into the pot.
- Add 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper and 1 bay leaf if using. Turn heat up to bring to a gentle boil.
- When it boils, reduce heat to low, cover tightly and simmer undisturbed for 15 minutes.
- After 15 minutes add 1/2 cup frozen peas and carrots if using, cover and cook 3 to 5 more minutes until the liquid is absorbed and rice is tender (total about 18 to 20 minutes). Dont lift the lid too much or you'll lose steam.
- Remove from heat, discard the bay leaf, keep covered and let rest 5 to 10 minutes. Fluff with a fork, stir in 1 tablespoon chopped cilantro if using, taste and adjust salt.
- Serve with a wedge of lime to squeeze over the rice. Tips: use warm broth, a snug lid, and toast the rice longer for nuttier flavor; dont over-stir or it gets mushy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 225g
- Total number of serves: 4
- Calories: 359kcal
- Fat: 8.6g
- Saturated Fat: 0.8g
- Trans Fat: 0g
- Polyunsaturated: 2.5g
- Monounsaturated: 4.5g
- Cholesterol: 5mg
- Sodium: 680mg
- Potassium: 300mg
- Carbohydrates: 59.5g
- Fiber: 1.9g
- Sugar: 1.8g
- Protein: 6.3g
- Vitamin A: 900IU
- Vitamin C: 3.3mg
- Calcium: 15mg
- Iron: 0.9mg