Name: Authentic Mexican Rice Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil or vegetable oil; 1 cup long-grain white rice; 1 teaspoon minced garlic (about 2 cloves); 2 teaspoons Caldo de Tomate (tomato bouillon); 1 teaspoon chili powder; 4-8 ounces canned tomato sauce (use at least 4 or up to 8 ounces); 2 cups water

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Introduction

This authentic Mexican rice recipe is a flavorful and vibrant side dish that perfectly complements any Mexican meal. With toasted rice, tomato sauce, and traditional seasonings, it’s easy to make and always a crowd-pleaser.

A black cast iron pan filled with fluffy, orange-red Mexican rice with green cilantro pieces sprinkled evenly on top. The rice is well separated, showing a slightly moist texture with vibrant colors. A silver spoon rests inside the pan, slightly digging into the rice on one side. Surrounding the pan are two whole, bright red tomatoes at the top left, fresh cilantro sprigs scattered around, two lime wedges on the top right, and one whole green lime at the bottom. Everything is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil or vegetable oil
1 cup long-grain white rice
4-8 ounces canned tomato sauce (use at least 4 or up to 8 ounces)
2 cups water
1 teaspoon minced garlic (about 2 cloves)
2 teaspoons Caldo de Tomate (tomato bouillon)
1 teaspoon chili powder

Instructions

Step 1: Heat the oil in a 3-quart sauté pan over medium heat. Add the rice and stir to combine. Cook, stirring frequently, for 3-5 minutes until the rice begins to turn golden, developing a nutty flavor.
Step 2: Stir in the chili powder, Caldo de Tomate, and minced garlic, mixing well to coat the toasted rice and build layers of flavor.
Step 3: Pour in the water and tomato sauce, stirring thoroughly to evenly distribute the sauce throughout the rice mixture.
Step 4: Bring the mixture to a boil, then reduce heat to low. Cover the pan with a lid and let it simmer gently for 20 minutes, or until all the liquid has been absorbed and the rice is tender.
Step 5: Turn off the heat and let the rice rest, covered, for 5-10 minutes to allow it to firm up and develop its texture fully.
Step 6: Fluff the rice with a fork to separate the grains, then serve immediately as a delicious side dish.

Tips & Variations

For extra depth of flavor, try adding a diced small onion along with the garlic before adding the rice.
If you prefer a spicier rice, increase the chili powder or add a pinch of cayenne pepper.
Vegetable or chicken broth can be used instead of water to enrich the taste.
If you can’t find Caldo de Tomate, substitute with tomato bouillon or a pinch of tomato powder combined with a bit of salt.

Storage

Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and warm it gently in a covered skillet or microwave to retain moisture and fluffiness.

How to Serve

The image shows a close-up of a bowl full of orange-colored rice topped with fresh green cilantro leaves placed on top in the center, the rice looks fluffy and textured with each grain visible. Behind this, to the left, there is a white plate with round, golden-brown, stuffed poblano peppers covered in a reddish sauce. On the right, a white bowl filled with black beans is visible. Between the plates, a halved avocado sits with its green flesh and dark brown seed clearly seen. Everything is placed on a wooden surface with a white marbled background behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid. If substituting, increase the water to about 2 1/2 cups and cook for about 40-45 minutes, checking for tenderness and liquid absorption.

What is Caldo de Tomate?

Caldo de Tomate is a tomato-based bouillon powder that adds rich tomato flavor and seasoning. It’s common in Mexican cooking but can be replaced with tomato bouillon or omitted if unavailable, adjusting salt to taste.