Authentic Mexican Rice

Learn how to make fluffy, perfectly seasoned Mexican rice just like your favorite Mexican and Tex-Mex restaurant. 

If you're looking for an easy and flavorful Authentic Mexican Rice, look no further! This recipe is simple to make, and a delicious side dish for all of your favorite Mexican meals. We serve this rice alongside homemade Flautas, Enchiladas, Fish Tacos, Mexican Picadillo, Burrito Bowls, Refried Beans, Sweet Pork Barbacoa, Carne Asada, Carnitas and more. 

By far, this is my favorite Mexican rice recipe, light, fluffy with a delicious flavor and the closest to what you typically find in Mexican and Tex-Mex restaurants. I found this recipe on Tik Tok a couple months back, and I have been making it non-stop ever since. 

For years, I struggled to make good Mexican rice. It was always mushy with a good flavor or light and fluffy with no flavor. A good Mexican rice should be slightly on the drier side, but still soft and fluffy. The key to fluffy rice is getting the correct water to rice ratio and not adding too much tomato. I'm happy to report that, with this recipe, I have finally figured out the whole Mexican rice thing. Let's get started. 

Key Ingredients:

🥘 Pan or Skillet - The best way to make sure your rice does not burn is to use a heavy bottom skillet or Dutch oven.   

🍚 Long grain rice - I prefer to use Jasmine rice because the rice grains are extra long which means they contain less starch. Less starch yields a fluffier and drier texture to the rice which is what we want.

🍅 Fresh Tomatoes - I use fresh Roma Tomatoes. Use the ripest and reddest tomatoes you can find. 

💧 Hot Water - the liquid used to cook the rice needs to be HOT (lightly boiled) when poured in. The added  water should bubble up all around the inside of the skillet. 

🐔 Bouillon - Knorr Chicken Bouillon and Caldo de Tomato (tomato bouillon) is what I use and recommend. 

🧅 Vegetables - This Mexican rice is a very standard rice recipe and only uses fresh onions and garlic. 

🧂 Other Seasonings - Garlic powder, onion powder, a little salt, and a dash of cumin (optional). 

🌶️ Aromatics - one whole jalapeno. This is optional, but will give your rice a very authentic taste. The jalapeno does not make the rice spicy it is used just for flavor and then removed. 

How to make Mexican Rice:

Place a large heavy bottomed pan or Dutch oven on the stove over medium-high heat. Coat the pan with oil. Add in the rice and toast or brown the rice, stirring continuously to ensure it doesn't burn.

While the rice is toasting, in blender add 2 Roma tomatoes, 1/4 of an onion, 1 good size clove of garlic and 1 cup of warm water.

Blend until smooth and combined; set aside.

Continue to toast the rice on medium to medium - high heat. Add the salt and keep toasting. Keep stirring and moving the rice so it doesn't burn. 

One the rice is lightly golden brown add the tomato mixture and cook for 2-3 minutes until the rice changes color. 

Once the tomato sauce darkens add 2 cups very hot, lightly boiled water (you want the rice mixture to bubble on the sides when you add the water). Add the bouillon, tomato bouillon and spices.

If you want to add the jalapeno add it now just let it float in the middle. Taste the broth and add any additional spices. The flavor of the broth is what your rice will taste like.

Cover the skillet with a lid that does not have a steam hole. Cook for 15 minutes. Remove pan from the heat and do not open the lid. Let the mixture sit undisturbed for and additional 10 - 15 minutes or until all of the liquid is absorbed. When you open the lid and see a lot of tomato at the top - this is what you want! If your rice is mushy, you probably added too much liquid or over cooked it.

Fluff the rice with a fork, remove jalapeno (if using) and serve.

Enjoy! 

 

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