Mexican Rice Recipe

If you’ve ever wondered how to make a Mexican rice recipe that actually tastes like the fluffy, flavorful side dish you get at your favorite taqueria, you’re in the right place. This arroz rojo is everything you love about restaurant-style Mexican rice: deeply savory, perfectly seasoned, and cooked to that slightly dry, grain-by-grain texture that makes it irresistible.

The secret is a two-step process that most home cooks skip: toasting the rice in oil before adding any liquid. This step seals in the starches and develops a nutty, golden flavor that no shortcut can replicate.

A few other details make a big difference here. Tomato bouillon (also called caldo de tomate) gives the rice its signature orange-red color and adds a savory depth that plain tomato sauce alone just can’t deliver. Long-grain white rice is the go-to choice because its lower starch content helps every grain stay separate and fluffy.

This recipe is straightforward, uses pantry ingredients, and comes together in about 30 minutes. Once you make it at home, restaurant rice will never seem as special again.

You might also love this alongside Street Tacos for a complete Mexican dinner spread.

Why You’ll Love This Mexican Rice Recipe

This is one of those recipes that earns a permanent spot in your weekly dinner rotation from the very first bite.

It’s incredibly easy to pull off, even on a busy weeknight. The hands-on time is minimal, and the stovetop does all the heavy lifting.

The flavor is rich and balanced, with a tomato-forward base, warm cumin undertones, and a subtle garlic fragrance that fills your kitchen. It tastes like it came straight from a restaurant kitchen.

It’s endlessly versatile. This rice works as a side dish with practically any Mexican or Tex-Mex meal, and it can even be stirred into burritos or used as a base for rice bowls.

Kids and adults alike tend to go back for seconds. It’s mild enough for picky eaters but flavorful enough to satisfy anyone who loves bold, well-seasoned food.

Here’s a quick summary of what makes this recipe stand out:

• The toasting step creates a nutty, golden flavor that elevates the whole dish
• Tomato bouillon adds authentic color and depth that regular tomato sauce alone can’t match
• Long-grain white rice gives a fluffy, non-sticky, perfectly separated texture
• The recipe scales easily, so you can double or triple it for a crowd
• It reheats beautifully, making it a great meal-prep side dish

Another favorite to pair with this: Refried Beans

Ingredients

This recipe calls for simple, easy-to-find ingredients. The tomato bouillon is the one item you might need to seek out, but it’s available in most grocery stores in the international or Mexican food aisle, and absolutely worth it for the authentic flavor and color it provides.

• 2 cups (400g) long-grain white rice
• 3 tablespoons (45ml) vegetable oil or canola oil
• 1/2 medium white onion, finely diced (about 1/2 cup / 75g)
• 4 garlic cloves, minced
• 1 can (8 oz / 225g) tomato sauce
• 3 cups (720ml) low-sodium chicken broth (or water)
• 1 tablespoon tomato bouillon powder (such as Knorr Caldo de Tomate)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 serrano or jalapeno pepper, left whole (optional, for flavor)
• Fresh cilantro, for garnish (optional)

This pairs wonderfully with homemade Fresh Salsa on the side.

Kitchen Equipment Needed

You don’t need any specialty equipment to make this rice. A good, heavy-bottomed pan is the most important tool here because it distributes heat evenly and prevents scorching during the toasting step.

• Large, deep skillet or heavy-bottomed saucepan (at least 3-quart / 2.8L capacity)
• Fine mesh strainer or rice washing bowl, for rinsing rice (optional but recommended)
• Wooden spoon or heat-safe spatula
• Measuring cups and spoons
• Sharp knife and cutting board
• Tight-fitting lid for the pan
• Fork, for fluffing

Read Also: Chicken Tortilla Soup Recipe

Recommended Products for This Recipe

These are products selected based on quality and how much of a difference they make in achieving restaurant-style results at home.

1. Knorr Tomato Bouillon with Chicken Flavor (Caldo de Tomate)

This is the single most important specialty ingredient in this recipe. It gives Mexican rice its signature orange-red color and a rich, savory depth that no other substitute fully replicates. One container lasts through dozens of batches of rice.

Get it on Amazon

2. Lodge Enameled Cast Iron Dutch Oven

A heavy-bottomed enameled dutch oven is ideal for making Mexican rice because it holds heat evenly, prevents hot spots that can burn the rice, and the tight-fitting lid traps steam perfectly during cooking. It transitions from stovetop to table beautifully.

Get it on Amazon

3. OXO Good Grips Fine Mesh Strainer

Rinsing rice before toasting removes surface starch and can help with texture. A fine mesh strainer makes this quick and mess-free, and it’s useful for countless other kitchen tasks.

Get it on Amazon

4. Kuhn Rikon 3-Piece Silicone Spatula Set

A heat-safe silicone spatula is ideal for stirring the rice as it toasts in hot oil without scratching your pan. The flexible edge gets into the corners of the skillet to keep the rice moving evenly.

Get it on Amazon

For another great Mexican side, try this Easy Guacamole alongside your rice.

Step-by-Step Instructions

Step 1: Rinse the Rice (Optional but Recommended)

• Place 2 cups (400g) of long-grain white rice into a fine mesh strainer.
• Hold the strainer under cold running water and use your fingers to gently swish the rice around.
• Continue rinsing until the water running through the strainer runs mostly clear rather than cloudy white. This usually takes about 1-2 minutes.
• Shake the strainer well to remove as much excess water as possible.
• Spread the rice on a clean kitchen towel or paper towels and pat it dry, or let it air-dry for a few minutes. The drier the rice, the better it will toast in the next step.

Step 2: Toast the Rice in Oil

• Set a large, deep skillet or heavy-bottomed saucepan over medium-high heat.
• Pour in 3 tablespoons (45ml) of vegetable or canola oil and let it heat for about 1-2 minutes, until it shimmers when you tilt the pan.
• Add the rinsed, dried rice to the hot oil and stir immediately to coat all the grains in oil.
• Reduce the heat to medium and stir the rice frequently with a wooden spoon or spatula.
• Continue toasting, stirring every minute or so to prevent the grains from burning on one side, for 8-12 minutes. You are looking for the rice to turn from white and opaque to a light golden-brown color, similar to the shade of peanut butter.
• The rice is ready when you can smell a nutty, popcorn-like aroma. Do not rush this step. The toasting is what gives this rice its signature flavor.

Step 3: Saute the Onion and Garlic

• Once the rice is golden, push it to the edges of the pan to create a small open space in the center.
• Add the finely diced onion to the center of the pan and cook, stirring frequently, for about 2-3 minutes until the onion begins to soften and turn translucent.
• Add the 4 minced garlic cloves to the pan and stir everything together, mixing the onion and garlic in with the toasted rice.
• Continue cooking for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn, as it will turn bitter quickly at this stage.

Step 4: Add the Tomato Sauce and Seasonings

• Pour the 8 oz (225g) can of tomato sauce directly into the pan with the rice mixture.
• Stir everything together well so the tomato sauce coats the grains of rice evenly.
• Sprinkle in the 1 tablespoon of tomato bouillon powder, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
• Stir again to incorporate all the seasonings thoroughly into the rice and tomato mixture. Cook for about 1 minute to let the spices bloom slightly in the heat.

Step 5: Add the Liquid and Bring to a Boil

• Pour in 3 cups (720ml) of low-sodium chicken broth.
• Stir the entire mixture one more time to make sure nothing is stuck to the bottom of the pan and all the ingredients are evenly distributed.
• If you’re using a serrano or jalapeno pepper for extra flavor, nestle it on top of the rice now. You can poke a few holes in the pepper with a fork first to help release its aromatic oils into the rice without adding significant heat.
• Increase the heat to high and bring the mixture to a full, rolling boil, which will take about 3-4 minutes. Watch it closely so it doesn’t boil over.

Step 6: Simmer Low and Slow

• Once the liquid is boiling, reduce the heat to the lowest setting your stove will go. You want a very gentle simmer, not a rolling boil.
• Place a tight-fitting lid on the pan. If your lid doesn’t fit snugly, you can place a sheet of aluminum foil over the pan first and then press the lid down on top for a better seal.
• Let the rice cook, undisturbed, for 18-20 minutes. Do not lift the lid during this time. The trapped steam is what cooks the rice evenly from top to bottom.
• After 18 minutes, lift the lid and check if all the liquid has been absorbed. The surface of the rice should look dry, with no pools of liquid remaining. If you see liquid still in the pan, replace the lid and cook for another 2-3 minutes.

Step 7: Rest and Fluff

• Once all the liquid is absorbed, remove the pan from the heat entirely. Keep the lid on and let the rice rest for 5-10 minutes. This resting period allows the steam inside the pan to redistribute and finish cooking any remaining moisture, which is the key to a fluffy, non-mushy result.
• After resting, remove and discard the serrano or jalapeno pepper if you used one.
• Use a fork (not a spoon) to gently fluff the rice by lifting it from the bottom and folding it over, working your way around the pan. Avoid stirring or pressing the rice, which will make it clump.
• Taste and adjust seasoning with additional salt if needed.
• Garnish with fresh chopped cilantro if desired, and serve immediately.

Read Also: Chicken Fried Rice Recipe

Tips for Success

Getting Mexican rice right comes down to a handful of key techniques. Once you know these, you’ll nail it every single time.

• Don’t skip the toasting step. Toasting the rice in oil is the single most important technique in this recipe. It seals the starches inside each grain, which prevents the rice from turning mushy or sticky, and it develops a rich, nutty flavor that you can’t get any other way. Give it the full 8-12 minutes.
• Keep the heat low during simmering. Once the lid goes on, the heat should be as low as your stove will go. Too much heat will cause the liquid to evaporate before the rice is fully cooked, leaving the bottom burnt and the top undercooked.
• Do not stir during cooking. Once the lid is on, leave it alone. Stirring releases starch and breaks the steam seal, which leads to sticky, uneven rice.
• Rest the rice before fluffing. The 5-10 minutes of resting off the heat is not optional. It’s what transforms good rice into great rice by allowing the grains to finish steaming evenly.
• Use a fork, not a spoon, to fluff. A fork gently separates the grains without compressing them. A spoon mashes them together and creates a sticky clump.
• Adjust liquid for altitude. If you cook at high altitude, water boils at a lower temperature, which can leave rice undercooked. Add an extra 1/4 cup of liquid and extend the cook time by 5 minutes if needed.

For another great side dish idea, check out this Mexican Street Corn.

Serving Suggestions

Mexican rice is one of the most versatile side dishes in the world, and it goes well with almost anything from a Mexican or Tex-Mex spread.

It’s practically mandatory alongside Refried Beans and tacos for a classic plate. The combination of rice, beans, and protein is a comfort food staple that never gets old.

Here are some of the best ways to serve this rice:

• Alongside Street Tacos for the ultimate taco night spread
• Served with Cheese Quesadillas for a quick and satisfying meal
• Paired with Chicken Fajitas for a full restaurant-style plate
• Stuffed into burritos along with beans, cheese, and your protein of choice
• Served as a base for rice bowls topped with grilled chicken, salsa, and avocado
• Alongside Enchilada Casserole for a hearty family dinner

Read Also: Pico de Gallo Recipe

Variations to Try

Once you master the base recipe, there are so many easy ways to put your own spin on it.

The core technique stays the same across all variations. You’re just swapping or adding ingredients to change the flavor profile.

• Vegetarian version: Replace the chicken broth with vegetable broth and substitute vegetable bouillon for the tomato bouillon. The result is just as flavorful and totally plant-based.
• Spicy version: Add 1-2 teaspoons of chipotle chili powder or a pinch of cayenne to the spice mix, or use a hot serrano pepper instead of a mild jalapeno during simmering.
• Veggie-loaded version: Stir in 1/2 cup each of frozen peas, diced carrots, and corn when you add the liquid. They’ll cook perfectly alongside the rice.
• Tomato-forward version: Instead of canned tomato sauce, blend 2 fresh roma tomatoes with 1/4 white onion and 2 garlic cloves and use the blended mixture as your liquid base for a deeper, more rustic tomato flavor.
• Lime and herb version: Stir in the juice of 1 lime and 1/4 cup of chopped fresh cilantro after fluffing for a bright, Chipotle-style finish.
• Chicken and rice one-pot: Brown diced chicken thighs in the oil first, then remove and set aside, toast the rice in the same pan, proceed with the recipe, and nestle the chicken back on top before covering to simmer.

You might also enjoy this Mexican Beef and Rice Skillet for a complete one-pan dinner.

Storage and Reheating

Mexican rice stores and reheats very well, which makes it a great option for meal prepping or making ahead for a large gathering.

Knowing the right techniques for storage keeps the texture from turning soggy or dried out.

• Refrigerator: Transfer cooled rice to an airtight container and refrigerate for up to 4-5 days. Let the rice cool completely at room temperature before sealing the container to prevent condensation.
• Freezer: Spread the cooled rice in an even layer on a baking sheet and freeze until solid, then transfer to a zip-lock freezer bag or airtight container. Frozen Mexican rice will keep for up to 3 months.
• Stovetop reheating: Add the rice to a skillet over medium-low heat with 2-3 tablespoons of water or broth. Cover with a lid and steam for 3-4 minutes, stirring once, until heated through.
• Microwave reheating: Place the rice in a microwave-safe bowl, sprinkle 1-2 tablespoons of water over it, cover loosely with a damp paper towel, and microwave on high in 1-minute increments until hot, stirring between intervals.
• From frozen: Thaw overnight in the refrigerator before reheating using either method above, or microwave directly from frozen with extra water, adding 1-2 additional minutes.

Read Also: Taco Seasoning Recipe

Nutritional Facts

The following values are approximate per serving (based on 6 servings per recipe, with chicken broth used as the liquid).

Nutritional values will vary based on the specific brands used and any modifications to the recipe. Using vegetable broth instead of chicken broth will reduce the protein and sodium slightly.

For a hearty companion dish, try this Classic Red Beans and Rice.

Health Benefits of Key Ingredients

This recipe is more than just comfort food. Several of the key ingredients bring genuine nutritional value to the table.

While this is a rice-based side dish and should be enjoyed as part of a balanced meal, the whole-food ingredients used here offer some real benefits worth knowing about.

• Long-grain white rice is a good source of quick, easily digestible carbohydrates, making it a reliable energy source. It’s also naturally low in fat and cholesterol-free.
• Garlic is widely studied for its potential cardiovascular and immune-supporting benefits. It contains allicin and other sulfur compounds linked to anti-inflammatory effects.
• Onion provides quercetin, a flavonoid antioxidant that may help reduce inflammation. It’s also a good source of vitamin C and dietary fiber.
• Tomato sauce is rich in lycopene, a powerful antioxidant that has been studied for its potential role in reducing the risk of certain chronic diseases. Cooked tomatoes actually deliver more bioavailable lycopene than raw tomatoes.
• Cumin has been shown in studies to support digestive health and may have antimicrobial properties. It’s also a source of iron.
• Chili powder contains capsaicin, which has been associated with metabolism support and anti-inflammatory effects.
• Chicken broth contributes collagen-derived gelatin, minerals, and electrolytes to the dish, and can support gut and joint health.

For another nourishing dish, try this Chicken Rice Soup.

Frequently Asked Questions

1. What is the difference between Mexican rice and Spanish rice?

Mexican rice (arroz rojo) and Spanish rice are often used interchangeably in the US, but they are technically different dishes. Mexican rice gets its characteristic red-orange color and flavor from tomato sauce and tomato bouillon, and is typically seasoned with cumin and chili powder. Traditional Spanish rice uses saffron, which gives it a yellow color. The two have distinct flavor profiles, though many American recipes labeled “Spanish rice” are actually closer to the Mexican version.

2. Do I have to rinse the rice before cooking?

Rinsing is optional for this recipe. When you toast the rice in oil first, the heat seals in the starches, which helps prevent clumping with or without rinsing. That said, rinsing can still remove some surface starch and any dust or debris from processing, which many cooks prefer. If you rinse, make sure to dry the rice as much as possible before adding it to the hot oil, since wet rice in hot oil will spatter.

3. Can I use brown rice instead of white rice?

Yes, you can use long-grain brown rice, but the cooking time will be significantly longer, usually 40-45 minutes instead of 18-20. You’ll also need to increase the liquid to about 3.5-4 cups (840-960ml) to account for the longer cooking time. The toasting step works the same way, though brown rice may take a little longer to golden. The flavor will be slightly nuttier and the texture will be a bit chewier than the traditional version.

4. My rice turned out mushy. What went wrong?

Mushy Mexican rice usually comes from one of three things: too much liquid, the heat being too high during simmering (which causes uneven cooking), or lifting the lid and stirring during the cook time (which releases steam and disrupts the cooking process). Make sure you’re using exactly the amount of liquid specified, keeping the heat very low once the lid goes on, and not peeking until the timer goes off. Also, the resting period after cooking is essential. Skipping it can leave residual moisture that makes the rice seem wetter than it should be.

5. Can I make this in a rice cooker or Instant Pot?

You can, with some adjustments. For a rice cooker, toast the rice first in a skillet on the stovetop, then transfer it to the rice cooker with all the remaining ingredients and use the white rice setting. For an Instant Pot, again toast the rice first using the saute function, then add the tomato sauce, broth, and seasonings, seal the lid, and cook on high pressure for 3 minutes with a 10-minute natural pressure release. Both methods work well but the stovetop version gives you the most control over texture and color.

Read Also: Enchilada Sauce Recipe

Final Thoughts

If you’ve been searching for a go-to side dish that can anchor any Mexican dinner, this is it. The technique is simple, the ingredients are pantry-friendly, and the result is the kind of rice that makes everything else on the plate taste better.

Make it once and you’ll understand why so many people make it on repeat every single week. The toasting step alone will change how you think about rice forever.

Now it’s your turn! Give this Mexican rice recipe a try and let me know how it turned out in the comments below. Did you try any of the variations? Share this recipe with a friend who loves Mexican food, and tag me when you make it!

Recommended:

• Enchiladas Suizas
• Birria Tacos
• Carne Asada Tacos
• Taco Casserole
• Chicken Pozole
• Corn Tortilla
• Easy Salsa
• Mexican Skillet
• Caldo de Pollo
• Easy Fried Rice