Having spent time in Puebla, Mexico, learning directly from local chefs, I can confidently say this Mexican rice recipe is as authentic as it gets. Forget bland, mushy rice – this recipe delivers perfectly fluffy, flavorful rice every time, the ideal side dish to elevate your favorite Mexican meals. If you love exploring genuine Mexican flavors, you should also check out my recipes for Carne Asada Tacos, Esquites, and Chiles Relleño.
Bowl of authentic Mexican rice with visible carrots and peas.
During my college internship in Puebla, my husband and I had the incredible opportunity to immerse ourselves in the local culture. We were teaching business workshops, and through this experience, we connected with amazing people, including a talented local chef. Eager to learn the secrets of authentic Mexican cuisine, I asked him for cooking lessons. He graciously welcomed us into his home and shared his expertise, guiding me through the preparation of classic dishes like this incredible rice, rich mole poblano, vibrant red and green salsas, and comforting pozole. This Authentic Mexican Rice recipe is a direct result of that invaluable culinary experience.
What Makes This Mexican Rice Authentic?
Many recipes claim to be “Mexican rice,” but often miss the mark. True authentic Mexican rice, like the kind you find in Puebla and across Mexico, has a distinct flavor and texture. The key to authenticity lies in a few crucial techniques and ingredients:
- Toasting the Rice: This step is non-negotiable. Toasting the rice in oil before adding liquid deepens the flavor and helps create that signature fluffy texture.
- Tomato Bouillon: This is the secret weapon! Tomato bouillon (or “Consomé de Tomate”) is a staple in Mexican kitchens and imparts a unique savory tomato flavor and vibrant color that is simply irreplaceable.
- The Right Rice to Liquid Ratio: Achieving the perfect rice-to-liquid ratio is essential for fluffy, not mushy, rice. This recipe has been perfected to ensure consistent results.
Simple Ingredients for Authentic Flavor
You don’t need a long list of complicated ingredients to make truly delicious authentic Mexican rice. Here’s what you’ll need:
- Long Grain White Rice: Washing the rice is essential! It removes excess starch, preventing stickiness and promoting fluffy grains. Brown rice can be used as a substitute, but requires a slight adjustment in liquid and cooking time (see notes below).
- Vegetable Oil: Canola or vegetable oil works perfectly for toasting the rice without adding unwanted flavors.
- Aromatic Vegetables: A base of finely chopped onion and minced garlic builds a foundational savory flavor.
- Tomato Sauce: For convenience, tomato sauce is used in this recipe. However, for an even more authentic touch, you can blend fresh tomatoes with the onion and garlic for a fresher tomato base.
- Tomato Bouillon: The star ingredient! Look for granulated tomato bouillon or cubes in the Mexican food aisle of your grocery store or online. If you absolutely can’t find it, chicken bouillon can be used as a less authentic substitute.
- Water (or Chicken Broth): Water is traditional, but chicken broth can be used for added richness, especially if omitting tomato bouillon.
- Salt: To enhance all the flavors.
- Optional Vegetables: Diced carrots and peas are classic additions, adding sweetness and color.
- Optional Serrano Peppers: For a subtle depth of flavor without adding significant heat, try adding 1-2 whole serrano peppers on top while the rice simmers.
Ingredients for making authentic Mexican rice: rice, tomato sauce, onion, garlic, bouillon, peas, carrots, oil.
How to Make Authentic Mexican Rice: Step-by-Step
Making authentic Mexican rice is easier than you might think! Just follow these simple steps:
- Rinse the Rice: Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch for fluffier rice.
- Toast the Rice: Heat oil in a medium saucepan over medium-high heat. Add the rinsed rice and sauté, stirring frequently, until the rice turns a light golden brown. This toasting process is crucial for developing flavor.
- Add Aromatics and Tomato Base: Add the diced onion and minced garlic to the pan and cook for about a minute until fragrant. Stir in the tomato sauce (or blended fresh tomatoes).
- Add Flavor and Liquid: Stir in the tomato bouillon, salt, carrots, peas (if using), and water (or broth).
- Simmer to Perfection: Bring the mixture to a boil, then reduce heat to low, cover the pot tightly, and simmer for 20 minutes, or until all the liquid is absorbed.
- Rest and Fluff: Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the rice to steam and finish cooking. Finally, gently fluff the rice with a fork before serving.
Four process photos showing steps to make Mexican rice: rinsing rice, toasting rice, adding ingredients and simmering.
Expert Tips for Perfect Mexican Rice
- Don’t Skip Rinsing: Rinsing your rice is not just an extra step – it’s essential for removing surface starch and preventing clumpy rice.
- Toast it Right: Be patient and toast the rice until it’s lightly golden brown. This step unlocks a nutty, delicious flavor that elevates the entire dish.
- Tomato Bouillon is Key: Seriously, don’t skip the tomato bouillon! It’s what gives authentic Mexican rice its signature flavor and vibrant color. Look for it in the international aisle of your grocery store. If you can’t find it, chicken bouillon is a less authentic substitute, or use chicken broth instead of water for a richer flavor.
- Resting is Crucial: Resist the urge to serve the rice immediately after cooking. The resting time allows the steam to distribute evenly, resulting in perfectly fluffy rice.
- Fluff Gently: When fluffing the rice, use a fork and gently lift and separate the grains. Avoid stirring vigorously, which can make the rice mushy.
- Instant Pot Option: Craving Mexican rice in a hurry? This recipe can easily be adapted for the Instant Pot! Check out my Instant Pot Mexican Rice recipe for a faster cooking method.
Serving Suggestions for Authentic Mexican Rice
Authentic Mexican rice is the perfect versatile side dish that complements a wide array of Mexican main courses. Serve it alongside:
- Tacos: From classic Carne Asada Tacos to flavorful Shredded Beef Tacos, Mexican rice is a must-have taco accompaniment.
- Enchiladas: Pair it with cheesy Chicken Enchiladas or savory Beef Enchiladas.
- Fajitas: Complete your sizzling fajita platter with a side of fluffy Mexican rice.
- Grilled Meats: Authentic Mexican rice is a fantastic side for grilled chicken, steak, or fish.
- Beans: Serve it with Refried Beans for a classic and satisfying Mexican plate.
Bowl of Mexican rice with peas and carrots, with a serving spoon.
Authentic Mexican Rice Recipe
The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.
Print Recipe Pin Recipe Review Recipe
Author: Lauren Allen
Course: Side Dish
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 275 kcal
Cost: $3
Equipment
- Large saucepan
- Fine mesh strainer
Ingredients
- 1 1/2 cups long grain white rice*
- 1/4 cup vegetable or canola oil
- 1 teaspoon minced garlic
- 1/4 medium onion, finely diced
- 1/4 cup tomato sauce, or 2 pureed tomatoes*
- 2 teaspoons granulated tomato bouillon, or cubes*
- 1/4 teaspoon salt
- 1 carrot, diced
- 1/2 cup frozen or fresh peas
- 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 bouillon, 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.
Recipe Notes
Rice: Washing the rice is crucial to remove the outer starch, allowing the rice to cook fluffy. If you’d like to use Brown Rice, increase liquid by ½ cup and cook for 40 minutes, following the same resting instructions.
Tomato Sauce: I used this because it’s fast and easy, but for a more authentic version, add 1-2 fresh tomatoes to a blender with the onion and garlic, and blend before adding to the rice.
Tomato Bouillon: granules or cubes, found in the Mexican aisle or online. This adds color and flavor to the rice. If you can’t find it, substitute chicken Bouillon.
Serrano peppers: It’s optional to add 1-2 on top of the rice while it cooks, to add extra flavor (it wont make the rice “spicy”.
Instant Pot Mexican Rice: If you own an instant pot, I’ve adapted this recipe for Instant pot Mexican rice.
Serve as a side with any number of my favorite Mexican recipes.
Nutrition
Calories: 275kcal
Carbohydrates: 41g
Protein: 4g
Fat: 10g
Sodium: 394mg
Potassium: 164mg
Fiber: 1g
Sugar: 2g
Vitamin A: 1865IU
Vitamin C: 8mg
Calcium: 23mg
Iron: 0.7mg
