This Mexican Rice recipe rivals any restaurant, is so easy to make at home and the perfect addicting side for all your Mexican dishes!
This Restaurant-Style Mexican Rice recipe is truly the best Mexican rice I’ve ever devoured – restaurant or homemade. It’s light, fluffy, infused with flavor and the answer to the dreaded question “What should I make?” when it comes to sides. This rice is already easy but I’ve also included alternate “lazy day” instructions with ZERO chopping to make this truly the easiest and tastiest Mexican Rice recipe!
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How to Make Mexican Rice Video
You will love this Easy Mexican Rice
With Cinco de Mayo around the corner, I thought it was time for the best Mexican Rice recipe!
Oh Mexican Rice, how do I love thee?! Just like Pico de Gallo , Homemade Salsa, Salsa Verde and Guacamole are Mexican staples served with every meal, Mexican Rice can be found – or should be found – in a bed alongside all your Burritos, Carnitas, Fajitas, Enchiladas and Shrimp Tacos. All too often, however, homemade versions are either bland, dry or mushy. Not this Mexican Rice!
This easy Mexican Rice recipe is soooooo good, I couldn’t stop eating it straight from the pot – and neither could Patrick. It is just the right consistency, flavorful without tasting overpowering and tastes like it came straight from your favorite Mexican restaurant. I guarantee you will be want to serve this Mexican rice with everything or nothing because it is addicting all on it’s own!
What is Mexican Rice?
Mexican rice is a flavorful and popular dish in Mexican cuisine, characterized by cooking the rice with tomatoes, onions, garlic, and spices. The rice is typically sautéed with these ingredients before being simmered in broth or water until it is tender and infused with the flavors of the seasonings. Mexican rice is known for its vibrant red color, thanks to the addition of tomatoes or tomato sauce. It is often served as a side dish to complement Mexican main courses, such as tacos, enchiladas, or grilled meats.
Spanish Rice vs Mexican Rice – what’s the difference?
The terms “Spanish rice” and “Mexican rice” are sometimes used interchangeably, but there can be slight differences in their preparation and flavor profiles depending on regional variations and personal recipes.
Spanish rice traditionally refers to a dish made with white rice cooked in a tomato-based broth with onions, garlic, and various spices such as cumin and paprika. It often incorporates ingredients like bell peppers, peas, and chorizo for added flavor.
Mexican rice, on the other hand, typically uses long-grain rice sautéed with onions and garlic before being cooked in a tomato-based broth or sauce. It commonly includes ingredients like tomatoes, chili powder, cumin, and sometimes vegetables like carrots.
Mexican Rice Recipe Easy ingredients
- basmati rice: please use basmati rice for the best results. Other types of rice will likely stick together and can easily get mushy (see above section). Basmati rice is located with all the other rice varieties at your grocery store.
- olive oil: use quality olive oil for the best flavor.
- onion: ½ medium yellow onion will do the trick.
- garlic: 3 minced garlic cloves. Use more or less depending on your garlic love.
- jalapenos: use 1-3 minced jalapenos depending on how spicy you want it. If you want it even spicier, reserve some of the jalapeno seeds and add them in after you taste the finished Mexican Rice.
- chicken broth: please use low sodium broth so we can control the salt.
- tomato sauce: one cup is used instead of broth for the signature tomato flavor.
- fire roasted tomatoes: boast a wonderful smoky flavor and are sweeter with less acidity than regular diced tomatoes. Most grocery stores carry them but if you can’t find them, then substitute regular diced tomatoes.
- canned mild diced green chilies: make sure you purchase mild green chiles – I have accidentally used the hot chilies before and they are HOT! Mild green chiles, however are more tangy than hot so you don’t have to worry about them making your soup spicy.
- tomato bouillon: come in cubes or a powder can be found in almost every grocery store for about $2. They are located either next to the chicken bouillon (where I found mine) or in the Mexican food aisle. Tomato bouillon is also delicious added to pastas so I promise it won’t go to waste!
- seasonings: ground cumin, chili powder, dried oregano, ground coriander, smoked paprika, and salt round out the flavor profile.
WHAT RICE IS BEST FOR MEXICAN RICE?
I highly recommend basmati rice for this easy Mexican Rice recipe for the same reasons I raved about it in my Greek Lemon Rice. Not only does basmati boasts a light nutty flavor but basmati grains are long and slender like other white rices but they cook up lighter and fluffier. The individual grains remain distinct when cooked instead of sticking together which means no more clumpy or mushy rice! Basmati Rice also reheats beautiful because of the distinctive grains so the rice remains just as fluffy on day 2!
Mexican Rice Seasoning FAQs
Can I use garlic powder?
You may substitute the fresh garlic with 1 teaspoon garlic powder.
Can I use onion powder?
You may substitute the fresh onion with 1 teaspoon onion powder.
Do I have to add jalapenos?
Just one jalapeno will add flavor but will not make your Mexican Rice spicy so I don’t suggest omitting. You may, however, substitute the jalapeños with some cayenne pepper or chipotle chile powder to taste.
How to make Mexican Rice
Although Mexican Rice is very easy to make there are a few TIPS AND TRICKS to make the best Mexican rice:
- Rinse and drain rice thoroughly. This is crucial to remove the extra starch from the rice so it doesn’t cook up sticky and mushy. To rinse, place rice in a fine mesh sieve and thoroughly rinse rice under cool running water until the water runs clear.
- Use basmati rice for best results. Other types of rice will likely stick together and can easily get mushy (see above section). Basmati rice is located with all the other rice varieties at your grocery store.
3. Sauté Rice until toasted. We start by sautéing our onions with our rice for 3 minutes then add our jalapenos and sauté until the rice is toasted. Toasting the rice with the onions and jalapenos not only infuses it with those flavors but helps develop the wonderfully nutty flavor. More importantly, toasting the rice helps the grains keep some of their texture after they are cooked. After toasting your rice, don’t worry that the rice doesn’t look like it’s toasted evenly, we are just looking for some of the rice to be toasted indicating that that the flavor is developed.
4. Stir in all remaining Rice ingredients. Next, we stir in chicken broth, tomato sauce, fire roasted tomatoes, tomato bouillon cubes, chopped green chilies and all of our seasonings.
5. Tomato bullion cubes! Tomato bouillon are the secret ingredient to this Restaurant-Style Mexican Rice and are what turns the rice into that characteristic orange color. Tomato bouillon cubes or powder can be found in almost every grocery store for about $2. They are located either next to the chicken bouillon (where I found mine) or in the Mexican food aisle.
6. Boil until water evaporates. Next, bring the contents to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid. Once the water is evaporated, the rice still might seem “wet” but this will take care of itself when we replace the lid and let it sit for 10 minutes.
7. If liquid evaporates before rice is done, then add just a little liquid, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from heat, so it doesn’t need to be 100% cooked once liquid is gone.
8. If rice is still wet, don’t worry, it will continue to absorb the 10 minutes while it is steaming. When you remove the lid after 10 minutes, you can let the rice sit an additional 5-10 minutes to dry out.
9. Add lime juice to taste. Lime is optional but it adds a wonderful fresh, bright pop. You can also omit the lime and let each person customize their own rice if they prefer.
10. Cilantro to taste. You will notice we use both coriander and cilantro in this Mexican Rice recipe but they actually taste different even though they both come from the cilantro plant. Dried/ground coriander is the seed of the cilantro plant and tastes sweet, warm and toasty while whereas cilantro adds the fresh, fruity citrus punch. If you don’t have coriander on hand you can omit it, I just think it adds a little “something-something” special
EASY MEXICAN RICE ALTERNATIVE
Often, I am lazy when it comes to sides, so if you want to eliminate all chopping and make this Mexican Rice strictly “dump and run” you can use the following substitutions:
- Substitute the chopped onion with 1 teaspoon onion powder.
- Substitute minced garlic with 1 teaspoon garlic powder.
- Substitute minced jalapenos with pinch-¼ teaspoon cayenne pepper.
How to make Mexican Rice in Rice Cooker
You can easily adapt this Mexican Rice recipe for your rice cooker! Simply add all of the ingredients to your rice cooker EXCEPT the olive oil and onions. Omit the olive oil completely and replace the chopped onions with 1 teaspoon onion powder. Cook on the white rice setting.
Can I prep this Easy Mexican Rice ahead of time?
Yes! While this Mexican Rice recipe doesn’t require much prep, you can still prep everything in advance so it can come together in minutes.
- Chop aromatics. Chop your onions, garlic and jalapenos and store in separate airtight containers in the fridge.
- Measure seasonings. Measure out all of the seasoning and store in a separate airtight container.
- Rinse rice. Thoroughly rinse basmati rice and leave it in the strainer to dry.
Mexican Rice Recipe variations
You can also add any sorts of veggies to your Mexican Rice. Often Mexican Rice is served with carrots, corn and peas. You will want anywhere from 1-2 cups veggies depending on your personal preference.
- Mexican Rice with Carrots: if using fresh carrots, dice them and add to the pot when you add the jalapenos.
- Mexican Rice with Corn: if using canned corn, rinse, drain and add to pot with chicken broth.
- Mexican Rice with Peas: use thawed, frozen, petite peas (never canned!) and stir them into your rice after it has cooked but before you recover and let sit 10 minutes.
- Mexican Rice with Frozen Mixed Vegetables: like the peas, if you use frozen, corn or carrots, stir them into your rice after it has cooked but before you recover and let the pot sit 10 minutes. You can even buy frozen mixed vegetables with corn, peas and carrots for the easiest option.
- Mexican Rice with Protein: instantly transform your Mexican Rice recipe into a meal-in-one by adding protein such as ground turkey, ground beef, shredded rotisserie chicken, chopped chicken,pork, shrimp, salmon/other fish.
Mexican rice and beans
You can play around with this Mexican Rice recipe to make it your own whether it’s adding more or less jalapenos, tomato bouillon, cilantro, lime or adding in any sort of veggies.
You can easily turn this Mexican Rice into Mexican Rice and Beans, just like I do with my Cilantro Lime Rice with Black Beans recipe. Simply rinse and drain your beans thoroughly and add them to the pot when you add the chicken broth and simmer away. You can use your favorite beans but I think black beans pair the best with this recipe.
HOW TO STORE & REHEAT MEXICAN RICE
This Mexican Rice recipe stores beautifully! The extra time allows the flavors to build and meld even further.
- Refrigerate: Let Mexican Rice cool to room temperature then transfer to a tightly covered airtight container or to several small containers for meal prep. Store in the refrigerator for 4 to 5 days.
- Microwave: For small portions, microwave rice in a microwave safe container with a couple teaspoons water for 60-90 seconds or until warmed through.
- Stove: For larger portions, transfer Mexican Rice to a nonstick skillet along with a dash of water or chicken broth. Heat over medium heat, stirring often until warmed through.
HOW TO FREEZE EASY MEXICAN RICE
This easy Mexican Rice can also be frozen:
- Let the rice cool completely before transferring to a freezer bag (recommended) or freezer-safe airtight container. If using a bag, squeeze out as much excess air as possible to prevent freezer burn.
- Label and freeze for up to 3 months.
- Let rice defrost overnight in the refrigerator.
- Reheat in the microwave or stove as directed above.
How to serve Homemade Mexican Rice
There are so many main dish Mexican staples that all need this easy Mexican Rice recipe! I could list everything in my Mexican Recipes Section, but I’ll spare you and let you look at the photo index yourself. Here are just a few of my favs that pair beautifully with this Mexican Rice:
- Enchiladas. Enchiladas always need a side of rice! This Mexican Rice is ideal because it compliments and doesn’t compete with the enchilada flavor. Some of our favorite enchilada recipes are red chicken enchiladas, ground beef enchiladas, creamy green chili chicken enchiladas, enchiladas verdes and honey lime chicken enchiladas.
- Burritos. Burritos and rice are a match made in heaven. Serve Wet Burritos, California Burritos, Smothered Chicken Burritos or Ground Beef, Bean and Cheese Burritos with Mexican Rice and drool.
- Tacos. Tacos might be the most popular Mexican food and so they need the BEST rice as a side. Some of our favorite taco recipes to serve with Mexican Rice include Carne Asada Street Tacos, Easy Shredded Chicken Tacos, Ground Beef Tacos, Ground Turkey Tacos, Shrimp Tacos, Baja Fish Tacos, Blackened Fish Tacos and Tacos Al Pastor.
- Favorites! Of course, there are so many other Mexican dishes in addition to enchiladas, burritos and tacos. Serve Mexican Rice with all your favorites such chicken fajitas, taquitos, fiesta lime chicken, beef barbacoa and carnitas.
Creative ways to serve this Mexican Rice Recipe
This Mexican Rice recipe can be served as a simple side or added to all sorts of dishes/ingredients. Let your imagination run wild! Here are a few serving:
- Main dish side. Serve Mexican Rice alongside your favorite Mexican protein and let it be the talk of he plate.
- Burritos: Layer a burrito size tortilla with Mexican Rice, protein, guacamole, sour cream and lettuce. Serve with additional sour cream and either pico de gallo or homemade salsa.
- Wet Burritos: Layer each burrito size tortilla with ¼ Mexican Rice, ¼ cup black beans (if using refried beans, layer first), 1 tablespoon sour cream, ⅓ cup chicken/meat, and 2 tablespoons cheese (more or less of each to taste) down the center of the burrito. Roll up tortillas burrito style, and place on lightly greased foil on a baking sheet then lightly brush burritos all over with olive oil. Bake at 400 degrees F for 15 minutes or until lightly golden then remove from oven. Fold sides of foil up around burritos (to keep sauce from escaping) and evenly pour red or green enchilada sauce over burritos then evenly top with one cup cheese. Bake an additional 5 minutes or until cheese is melted. To serve, top burritos with desired toppings.
- Burrito Bowls: Layer Mexican Rice with cheese, chicken/beef/pork chopped lettuce, and your favorite toppings including crushed tortilla chips and either sour cream/Greek yogurt. For extra YUM, serve with avocado crema, cilantro lime dressing or tomatillo avocado ranch.
- Stuffed Peppers: Slice the tops off of 6-8 bell peppers and remove the core/seeds inside. Rub the outsides with olive oil and line in a 9×13 baking dish. Combine seasoned ground beef with cooked Mexican Rice and spoon into each pepper. Top with sharp cheddar then tent with foil. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more. Serve with sour cream or Mexican crema, cilantro, cotija, etc.
HELPFUL TOOLS TO MAKE MEXICAN RICE RECIPE
- Wide Pan: this Le Creuset Braiser is one of my favorite pans! It is wide and shallow and perfect for cooking Mexican Rice or for stove to oven recipes or for large one-skillet dinners.
- Garlic press: I use this every single day! It is the ultimate garlic press- it is easy-to-use, easy-to-clean and minces garlic with one squeeze. Unlike other presses, this garlic press has beveled holes that finely cut the clove rather than bruising it, bringing out the best flavor.
- Onion chopper: onions make me cry like crazy so I LOVE this onion chopper! It’s made with stainless steel discs for chopping/dicing the hardest vegetables/cheeses with 1 easy motion. It’s also backed by a lifetime warranty– and I can guarantee way less tears!
LOOKING FOR MORE RICE RECIPES?
- Cilantro Lime Rice
- Coconut Ginger Rice with Black Beans
- Cranberry Apple Pecan Wild Rice
- Cilantro Lime Avocado Rice
- Greek Lemon Rice
- Parmesan Risotto
- Coconut Rice with Pineapple and Cashews
WANT TO TRY THIS MEXICAN RICE RECIPE?
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Ingredients
- 3 tablespoons olive oil
- 1/2 medium onion chopped
- 2 cups basmati rice well rinsed and drained*
- 3 garlic cloves minced
- 1-3 jalapeno peppers seeded, deveined, minced
- 2 3/4 cups low sodium chicken broth
- 1 cup (8 oz.) tomato sauce
- 1 14 oz. can fire-roasted tomatoes well drained
- 2 teaspoons (or 2 chopped cubes) TOMATO bouillon with chicken flavor see notes**
- 3 tablespoons mild chopped green chiles
- 1/2 tsp EACH ground cumin, chili powder, dried oregano
- 1/4 tsp EACH ground coriander, smoked paprika, salt
Garnish
- finely chopped cilantro
- lime juice
Instructions
- Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.
- Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.
- Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.
Video
Notes
TIPS AND TRICKS
- *Use basmati rice for best results. Other types of rice will likely stick together and can easily get mushy (see above section). Basmati rice is located with all the other rice varieties at your grocery store.
- Rinse and drain rice thoroughly. This is crucial to remove the extra starch from the rice so it doesn’t cook up sticky and mushy. To rinse, place rice in a fine mesh sieve and thoroughly rinse rice under cool running water until the water runs clear.
- Sauté Rice until toasted. After toasting your rice, don’t worry that the rice doesn’t look like it’s toasted evenly, we are just looking for some of the rice to be toasted indicating that that the flavor is developed.
- **Tomato bullion cubes! Tomato bouillon are the secret ingredient to this Restaurant-Style Mexican Rice and are what turns the rice into that characteristic orange color. Tomato bouillon cubes or powder can be found in almost every grocery store for about $2. They are located either next to the chicken bouillon (where I found mine) or in the Mexican food aisle. If you can’t find them, then substitute with chicken bouillon.
- If liquid evaporates before rice is done, then add just a little liquid, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from heat, so it doesn’t need to be 100% cooked once liquid is gone.
- If rice is still wet, don’t worry, it will continue to absorb the 10 minutes while it is steaming. When you remove the lid after 10 minutes, you can let the rice sit an additional 5-10 minutes to dry out.
- Cilantro to taste. You will notice we use both coriander and cilantro in this Mexican Rice recipe but they actually taste different even though they both come from the cilantro plant. Dried/ground coriander is the seed of the cilantro plant and tastes sweet, warm and toasty while whereas cilantro adds the fresh, fruity citrus punch. If you don’t have coriander on hand you can omit it, I just think it adds a little “something-something” special.
rice cooker INSTRUCTIONS
Add the rice, tomato sauce and the amount of broth your rice cooker calls for then add the rest of the ingredients (omit olive oil) substituting with 1 teaspoon onion powder, 1 teaspoon garlic powder and the jalapeno with pinch-¼ teaspoon cayenne pepper.LAZY DAY EASY MEXICAN RICE
To eliminate all chopping and make this rice strictly “dump and run” you can use the following substitutions:- Substitute onion powder with 1 teaspoon onion powder.
- Substitute garlic with 1 teaspoon garlic powder.
- Substitute jalapeno with pinch-¼ teaspoon cayenne pepper..
Mexican rice and vegetables
You can add any sorts of veggies to your Mexican Rice. Often Mexican Rice is served with carrots, corn and peas. You will want anywhere from 1-2 cups veggies depending on your personal preference.- Mexican Rice and Beans: Rinse and drain beans well then add to the pot when you add the chicken broth.
- Mexican Rice with Carrots: If using fresh carrots, dice them and add to the pot when you add the jalapenos.
- Mexican Rice with Corn: If using canned corn, rinse, drain and add to pot with chicken broth.
- Mexican Rice with Peas: Use thawed, frozen, petite peas (never canned!) and stir them into your rice after it has cooked but before you recover and let sit 10 minutes.
- Mexican Rice with Frozen Mixed Vegetables: Like the peas, if you use frozen, corn or carrots, stir them into your rice after it has cooked but before you recover and let the pot sit 10 minutes. You can even buy frozen mixed vegetables with corn, peas and carrots for the easiest option.
HOW TO STORE & REHEAT
Mexican Rice stores beautifully! The extra time allows the flavors to build and meld even further.- Refrigerate: Let Mexican Rice cool to room temperature then transfer to a tightly covered airtight container or to several small containers for meal prep. Store in the refrigerator for 4 to 5 days.
- Microwave: For small portions, microwave rice in a microwave safe container with a couple teaspoons water for 60-90 seconds or until warmed through.
- Stove: For larger portions, transfer Mexican Rice to a nonstick skillet along with a dash of water or chicken broth. Heat over medium heat, stirring often until warmed through.
HOW TO FREEZE
This easy Mexican Rice can also be frozen:- Let the rice cool completely before transferring to a freezer bag (recommended) or freezer-safe airtight container. If using a bag, squeeze out as much excess air as possible to prevent freezer burn.
- Label and freeze for up to 3 months.
- Let rice defrost overnight in the refrigerator.
- Reheat in the microwave or stove as directed above.
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Wendy says
Jen, thank you for posting such high quality recipes on your site. Everything you post is well thought out and flavorful. Your tips and tricks are so helpful and I appreciate the hard work you put into each post. I can’t wait to make this recipe this week. Unrelated question- maybe its my tablet, but for some reason none of the dates of your recipes show up?? Not even in the comments section. Any suggestions??? Thank you again for everything you do!!!!!
Jen says
Hi Wendy, thank you so so much for your kind words and I’m glad you find my tips and tricks helpful! I think you will love this Mexican Rice! As far as the dates, I its a setting that I changed a while back.
Stephanie says
Love your blog and recipes but the ads are overwhelming!
Jen says
I have my ads set to “moderate” so they aren’t even the most they could be – LOL! Sorry it’s the price of free recipes 🙂
Lindsay says
What do we replace the jalapeños with? It says pinch to 1/4 teaspoon, but doesn’t say of what! Thanks, I definitely want to try this recipe!
Jen says
Thanks for catching that! It should read cayenne pepper.
Vince says
I swear, all of your recipes simply look amazing. I see why you call this one restaurant-style too, it really does look like something you’d order out.
Jen says
You’re too kind Vince, thank you! And I promise it tastes as good as it looks!
Eileen says
Hi Jen, Your photos are incredible and the accompanying recipes are Fabulously delicious. I checked in my local So. Cal markets and the only tomato bullion on their shelf contained MSG (Knoor & Goya brands) What did you use? Can you recommend a non-MSG tomato based bullion?
Jen says
Hi Eileen, unfortunately, I don’t know if there is one by the research I’ve done. You can replace it with a non-MSG chicken bouillon and it will still be tasty.
Bert says
Hi!
I think Better Than Bouillon makes a vegetable base one that has tomatoes in it. I wonder if I can definitely use that and be way better! It looks red too. Have you checked into that? Please let me know. Even Google images can show you how it looks. Thanks Jen for all you do!
Jen says
Hi Bert, I haven’t personally tried it as my store doesn’t carry it but yes, I do think it would work!
Barbara says
Made this tonight along with the Chipotle Chicken. Both were easy to make and tasted so good. My husband loved each dish. Thanks for the great recipes.
Jen says
You are so welcome Barbara, I’m so happy they were both winners!
Nell Holland says
Can I fix the night before and warm it up
Jen says
Sorry for the delay, just got home from an Alaskan cruse and was without internet! Yes, you can!
Colleen says
This recipe looks delicious. I have leftover plain rice that has already been cooked in a rice cooker. I’m sure this recipe is best as followed, but do you think I can doctor up my play rice with the extra ingredients from your recipe? Maybe sauté the peppers for a hot second so they’re not crunchy in the rice? Haha open to any suggestions!!
Jen says
Hi Colleen! Yes, you certainly can doctor up your rice. I would saute the onion, and jalapeno until soft (and a bell pepper if you would like) then add the garlic and cook 30 seconds. Add tomatoes, green chiles and seasonings and warm through. I would stir the rice in and then add some of the tomato sauce (not all of it) a little at a time until it reaches the right consistency. Hope that helps!
Darlene says
Hi Jen…I feel like I already know you because I make your recipes at least 3 x’s per week.
Your recipes are THE BEST I have ever used !!! I have never had one of your recipes that was less than DELICIOUS !!!
ALL OF THEM !!! I really like that you pay attention to every detail and share your tips and secrets.
I have tried other online recipes and most of the them have been disappointing.
Your AMAZING … Your recipes are AMAZING …. and whenever I cook your recipes…I’m an AMAZING cook!
I also live in San Diego and I am a BIG fan of your recipes!
Please keep them coming and Best Wishes to you !
Jen says
I live for comments like yours neighbor Darlene, THANK YOU so much! That is amazing you make so many of my recipes a week and I am thrilled/honored you are loving them so much and make you an amazing cook :)! I will definitely keep them coming as creating and sharing brings me so much joy. Thank you again for taking the time to comment, you are awesome! xo
Stephanie says
Hello,
Have you tried the restaurant-style Mexican rice in a rice cooker?
Jen says
Add the rice, tomato sauce and the amount of broth your rice cooker calls for then add the rest of the ingredients, substituting with 1 teaspoon onion powder, 1 teaspoon garlic powder and the jalapeno with pinch-¼ teaspoon cayenne pepper.
Anne-Louise Hill says
Tried this recipe tonight. It is soooh good…bursting with flavour. The squirt of lime and cilantro is perfect.
Five star again Jen….you never disappoint me…I tell all my Canadian co-workers to follow you.Thanks!
Jen says
I loved waking up to your comment Anne-Louise, thank you! I’m thrilled this was another winner and thank you so much for telling your friends about my site! Happy cooking!
Sbakes says
I can’t find tomato bouillon powder or cubes anywhere! I’ve found vegetable ones that contain tomato, onion, celery and potato. I don’t think that’s the same, right? I need to find some so I can make this soon! I know it has to be awesome – all of your recipes are!
Jen says
Hi Stacy, I found mine at Walmart but you can omit substitute with 1 teaspoon chicken bouillon if you can’t find it anywhere. Enjoy!
Sbakes says
Thanks! I was able to find it on Amazon. It was almost $6 but I’m sure it will be worth it!
Jen says
Oh good, you’ll just have to make lots of Mexican rice to make it worth it 😉
Jennifer Fulk says
Look for Knorr tomato chicken flavor bouilion powder . It’s the cheapest and the best. It is what every Mexican grandma I know uses in their kitchen.
Jen says
Yes! Exactly what I use!
Kelly says
Made his last week and will be making again tonight. My family loved it! Definitely restaurant quality. Will be our go-to side dish on Mexican nights from now on.
Jen says
YAY! Thanks so much Kelly! I’m thrilled this will be a new family staple!
Katherine Dietz says
If you are looking for a recipe for Mexican/Spanish rice, look no further, it doesn’t get any better than this! I did add 1 chopped red bell pepper and 1/2 of a green one to saute with the yellow onion. I also omitted the jalapeño but added a 4 oz can of diced green chilies. I also increased the tomato sauce to 15 oz due to living at 6200 feet. This rice is the best! Thank you Jen for all your hard work and research so we could have the most flavorful and authentic Mexican rice!
Katherine
Jen says
I love this comment Katherine! Thank you so much for taking the time to endorse this Mexican Rice recipe and for the tip of increasing the tomato sauce due to high altitude – I wouldn’t have known! Your addition of bell peppers also sounds delish!
Katherine Dietz says
I have made several comments on different recipes and after 3 weeks they are all still waiting for moderation? Are you ok? Also your direct email is not going thru it just sits and spins then after 25 minutes says failure. HELP!
Hope all is ok.
Katherine
Jen says
Sorry Katherine! Yes, all is well – I had minor surgery a couple weeks ago and I am just behind on everything! Thanks for checking in and letting me know about the email problem too – I ‘ll see what I can figure out. thanks for making my recipes and commenting!!!
Breeann says
Where did that awesome spoon come from??!
I love it ! Trying this recipe tomorrow!!
Jen says
Sorry for the delay Breeann as I’ve been in Italy for weeks and playing catch up. The spoons were actually gifts from my parents that they picked up in Africa – so sorry they aren’t easy to find!
MJ says
Thanks for the great recipe. This is my go to guide for Mexican rice when we’re doing Tex-Mex.
Jen says
Awesome, I’m so happy it’s a favorite, thank you!
Victoria says
I just found your page and I am in awe. Everything looks incredible!!! This weekend I am making your Baja tacos and this Mexican rice after that. My man and I don’t live onions, can we substitute with onion powder during sauteing and will it taste as good?
Jen says
Welcome to my site Victoria! Yes, you can absolutely substitute with onion powder and add it directly to the broth and it will still taste great. I hope you have fun exploring my recipes!
Nikki says
My daughters made this to go along with steak tacos last night. Great recipe. We all enjoyed it. Thank you!!
Jen says
You’re so welcome Nikki, I’m so pleased it was a winner! That’s awesome your daughters are cooking with you!
Marci says
Jen, this was so yummy, I like you couldn’t stop eating it from the pot and I’m not a rice eater but my family is. What are your thoughts on freezing the rice? Please excuse me if you mentioned it above and I inadvertently missed it. You are so thorough with everything you do and I always take the time to read through your entire post as it helps me understand all the steps. Thank you for all your hard work, you are turning this rookie cook into a chef 🙂 and helping me be creative with using leftovers either by freezing or incorporating into other meals.
Jen says
Thank you so much for your thoughtful comment Marci! I’m thrilled you loved this Mexican Rice so much and honored you read all of my posts and are actually learning something from all my talk ;). Yes, you can freeze this Mexican Rice. Let it cool completely, package into freezer bags, squeeze out excess air, freeze for 3 months.
Marci says
Great, thank you so much Jen! I sincerely appreciate you and your efforts. I’m local here in San Diego perhaps one day we may cross paths, that would be awesome.
Jen says
That would be awesome! Happy to know we’re neighbors!
Kelly Julien says
Can you cook this in a instant pot???
Jen says
Hi Kelly, I haven’t personally done it but I don’t see why not!
caren says
hello this is wonderful. This makes a lot of rice. Do you have a recipe using only 1 cup of rice?
Jen says
Thanks Caren! For one cup of rice, use click on the servings and a sliding scale will appear, from there you can scale the recipe in half to 4 serving (1 cup of rice). Good luck!
John Holmes says
“Tomato bouillon cubes can be found at any grocery store” except the three different chains I tried. Stop and shop, shaws, and even Sav-a-lot. Not with the bouillons and not with the Mexican foods and ingredients. To be fair I didn’t try Walmart and I see you can order it on Amazon but there’s got to be a better way. Maybe a way to make something like it you could add as an alternative
Jen says
Sorry John, it just must be very common where I live! You may sub chicken bouillon – all add that to the notes.
Debby says
I got mine at Walmart next to the Better than Bouillon..
Christine says
This recipe is wonderful, thank you! I didn’t have tomato sauce so I used salsa. 🙂 Muy delicioso!
Jen says
I’m so pleased it was a winner, thanks Christine! and I love the salsa swap, yum!
Jenny says
Loved this rice! My only change was that I substituted bell peppers for the jalapenos. The texture of the rice was perfect, and it looked like restaurant style rice. It was so good that my kids and I had seconds! My previous attempts to recreate restaurant style rice have never come close. I think the biggest differences were the basmati rice (I have always used long gran white rice) and the tomato bouillon. Thanks for a great recipe!
Jen says
Thank you so much Jenny! I’m so glad you loved the rice so much – and you’re right on, the basmati rice is a game changer! I use it all the time for perfectly cooked rice!
Shannon says
Made this dish tonight to go with shrimp tacos and mango salsa. Rice is very flavorful and light. Added a can of corn and it was delicious. Thanks for sharing the recipe!
Jen says
you’re so welcome! The addition of corn sounds super tasty as does your entire meal!
Donna says
This sounds like an amazing recipe for Mexican rice. One of my family members is allergic to chicken, so I’m wondering if there is a substitute for the tomato bouillon since it has chicken flavoring? I typically substitute beef bouillon for chicken bouillon, but I’m stumped on how to do this since tomato bouillon is a crucial ingredient. Thank you in advance for your help!!
Jen says
Hi Donna, I would plan on adding half the amount of beef bouillon and be ready to season with additional salt to taste. It will still be tasty!
raquel says
can I use my instant post for this recipe? how long would I set the timer for the rice setting?
Jen says
Hi Raquel, I have not tried this in the instant pot, but you would need an equal amount of liquid to rice – so reduce the broth to 1 1/2 cups and the tomato sauce to 1/2 cup. Also use the Lazy Day substitutions listed in the notes for the onions and garlic. Select the “Rice” cooking program on its low pressure setting. Good luck!
Kate says
Can freekeh be used in place of rice in this recipe?
Jen says
Hi Kate, I’m sure it can be done but you will likely need to add additional liquid – just be flexible and be prepared to add additional broth as needed.
I'manee says
Made this tonight with your slow cooker Mexican shredded chicken (so I used to excess juices from that recipe for the rice) and it came out perfect!! It was the first time I made Spanish / Mexican rice that wasn’t mushy and I was SOOO excited!! It was perfect!
Jen says
Hi! This comment must have gotten lost in a backlog, but I am so glad I found it! Yay! I am thrilled it turned out so perfect for you!
Gail says
Your recipes are always delicious. I have never cooked one that wasn’t delicious! Just made the Mexican rice and it is fabulous!
Jen says
Thanks so much for making my recipes Gail! I’m so pleased this was another hit!
Rachael Azevedo says
I am delighted that I discovered this weblog, just the right info that I was searching for! .
Jen says
Welcome Rachael! I hope you find many new favorites here!
Lynn says
Hi Jen, just a quick question. What other recipes do you have on your website using tomato bouillon? I bought a huge jar of this from Amazon and wondered what else I could make with it. I’m making the Mexican rice recipe tomorrow. So looking forward to it! Thanks!
Jen says
Great question Lynn. I actually don’t have other recipes using it because most people don’t keep it on hand but you can use it in all of my Italian recipes that call for chicken bouillon (which is almost all of them). Hope that helps!
Lynn says
The first time that I made this rice, I used chicken bouillon because I couldn’t find tomato bouillon anywhere in our stores. Then I ordered some tomato bouillon online and I have just made this recipe again with the tomato bouillon. And the winner is … cooking with the tomato bouillon! Fellow Mexican rice lovers, if you can, get a hold of some tomato bouillon. It brings this recipe to a swoon worthy level! Thanks, Jen for another outstanding recipe!
Jen says
Thank you so much for this insight Lynn, I’m sure other readers will find it helpful! So pleased the tomato bouillon was worth the purchase!
Daryl says
I made this rice recipe and it was the best I have ever had! This’ll be my go to Mexican rice from here on out! Thanks for sharing the recipe.
Jen says
Thanks so much for taking the time to comment Daryl, I’m so pleased this will be on repeat!
Nancy Markon says
Restaurant-Style Mexican Rice — Amazingly delicious! This got A+++ ratings from everyone who tried it. My daughter, who’s an accomplished cook, and her husband, an accomplished enthusiast of all she cooks and an excellent chef in his own right, agreed it was “the best Mexican rice they’d every had either homemade or served at a restaurant”. Definitely try it, BUT NOT IF YOU:RE IN A HURRY.
— Reported prep time of 5 minutes seems off — more like 20 minutes with so many items to gather, chop and measure. My comment to family before serving was, “A LOT of work goes into making this, so it’s probably best for a special occasion vs, regular week night dinner.” The quantity is massive, so do save and reheat later. This works quite well. And the flavors intensify, too.
— TMI! Had to wade through too much information which, while ultimately useful, is not immediately needed if all you want to do is make the rice. Carlsbad Cravings, organizing the extra details differently would be helpful.
— Where can nutrition info and calories per serving be found? Couldn’t find that in the sea of text.
Jen says
Hi Nancy! I am so glad you loved it! For next time, look for the “jump to recipe” button at the beginning of the page, that will get you directly to the recipe. I don’t have nutritional info but you can calculate it here: https://www.myfitnesspal.com/recipe/calculator
Lynne says
This was really delicious rice! I made this to go with some salmon tacos. I made 2 changes; I added some extra veggies in the form of yellow bell pepper and shredded carrots; just about 1 c each, added with the jalapeño. I used 1 can of Rotel instead of the fire roasted tomatoes, as that was what I had on hand. Other than that, everything else was the same. It came out great with the basmati rice. I would never have thought to use it. Thanks for that tidbit. For anyone looking for the tomato bouillon cubes, I have found them consistently at Mexican markets. Next time I make this I will cut the recipe in half as I had enough for 3 meals for 3 people. Thank you for such a great recipe!
Jen says
Thank you so much, Lynne! I am so pleased the changes were a success, and that you enjoyed this recipe!!
Diane Figley says
Made this last night. It is a GREAT recipe, reminds me of my first MIL’s style. Delicious
Jen says
Thank you so much, Diane, I’m so happy you loved it!
Kerri says
Made this dish tonight to go with chili rellano’s and it did not disappoint. It’s amazing. Thank you so much sharing this recipe.
Jen says
You are so welcome, Kerri! I am thrilled this did not disappoint! Thank you for your great review!
Donna says
Imade this before and it was a huge hit! If I double this recipe for a big party, do I also double the cooking times?
Thank you!
Jen says
I don’t think the cooking time would quite be doubled, maybe an extra 5 minutes? I would just check it often until done. Sorry I can’t be of more help!
Sue Hunter says
Hi, can this be made vegetarian?
Jen says
Hi Sue! Yes, just substitute the chicken broth with vegetable!
Mitzi Watters says
I made this for supper last night! The flavours were incredible. I love your recipes. Always full of flavour and simple Thank you for sharing your recipes and talent.
Jen says
Thank you! I am so happy that you love the recipes!
Diane Haines says
I just finished making this and eating a serving. It’s very flavorful and the rice was cooked perfectly, but I’m wondering if I messed up with the tomato bouillon cubes. I purchased the Maggi brand, and I used both cubes, even though the Maggi Cons-Mate said each cube is two servings. Then, I just now discovered online that there is a Maggi Chicken Flavor and Tomato Bouillon, also 8 cubes (I guess this one isn’t concentrated). I was very confused, and didn’t know if bought the right one. Maybe what I used was so concentrated that I should have only used one cube? Are you familiar with that brand? I wish I could leave a snapshot of each one. This is the first time I’ve ever used these cubes, so I don’t know if I messed up or not. The rice is very tomtoey, but good.
Jen says
Hi Diane, great question! If each cube is equivalent to 2 regular cubes, then you would just need one for this recipe. I’m so glad that you still enjoyed it, despite the extra tomato flavor!
Sally says
*****Five stars!! I’m so glad I found this Mexican rice recipe. I was looking for something to bulk up my taco salad this week. I didn’t have a lot of things on hand and felt like I needed something more to add to the salad without going shopping. Then came in this Mexican rice recipe! I followed the recipe exactly, except unfortunately I did not have the Basmati rice; I only had long grain rice. Everything came out so delicious and perfect. However, I can tell that the Basmati rice might work better, as the recipe recommends. Overall, this dish was a great addition to my taco salad. I also appreciate the tips provided on how to use the rice. I’m going to try the stuffed peppers next.
Jen says
Thank you for the high praise! I am so happy this was such a success, and I hope you love the stuffed peppers too!
JM says
5 Stars! I cooked this for my mother in law who is a highly critical person of anything and everything so I worried about what to serve her on her visit. I made these and your beef and bean burritos and she raved about both of your recipes but this rice dish especially! She said it was better than a restaurant. Not only is it wonderfully seasoned but the added tomato bouillon cube elevates the overall flavor! This is the only recipe for Mexican rice I will need!
Jen says
So happy to hear you and your mother-in-law loved this so much! That makes me so happy!