Authentic Mexican Rice

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This authentic Mexican rice is super easy to make and goes perfectly with any Mexican meal!

Lauren from evil spatula! This recipe couldn’t be easier. To start, you can puree some tomatoes, onions, garlic, jalapeños, and tomato paste in a blender. This gives you a super tasty sauce that cooks right into the rice for a lovely yellow/orange color. Afterwards, you’ll fry the rice in a heavy bottomed pan with a little oil until golden brown, pour in the tomato sauce and broth, and cook like regular rice. I like to add a little fresh lime juice and some cilantro at the end.Usually I combine rice with Enchiladasor as a base for burrito bowls!

What is the difference between Spanish rice and Mexican rice?

there is nothing! Spanish rice and Mexican rice are just different names for the same dish. Depending on where you grew up or where you are, it will be called different things, but they all refer to the exact same thing.

Where does Mexican rice come from?

Although Mexican rice could be called Spanish rice, this dish really comes from Mexico, originating in the Veracruz region. Originally it was eaten with beans or fish.

Can I use brown rice for Mexican rice?

Yes, you can, but the cooking time will vary greatly. Brown rice needs to be simmered for at least 50 minutes to absorb all the cooking liquid.

If you enjoyed this recipe, you might also be interested in some of our other favorite Mexican food recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Aerial view of mexican rice and two limes in a black bowl.

This authentic Mexican rice is super easy to make and goes perfectly with any Mexican meal!

Preparation time 5 minute

cooking time 25 minute

total time 30 minute

raw material

  • 2 grape ripe tomatoes
  • 1 white onion
  • 4 clove garlic
  • 1 chili
  • 1/4 cup ketchup
  • 1/3 cup Oil
  • 2 cup long grain white rice
  • 2 cup chicken soup
  • 1 teaspoon Salt
  • 1 lime Serve
  • 2 tablespoon coriander for decoration


  • Blend tomatoes, onion, garlic, jalapeños, and tomato paste in a blender until smooth.

  • Place a heavy-bottomed pot over medium-high heat and add oil and rice. Continue to cook, stirring frequently, until the rice is golden brown and toasted.

  • Add tomato paste, broth and salt. Bring to a boil.

  • Once boiling, reduce heat to low to maintain a simmer and cover. Cook for 20 minutes, then turn off the heat and let stand for 10 minutes before uncovering. Garnish with cilantro and a splash of lime.

Calories: 269kcal | carbohydrate: 40G | protein: 4G | fat: 9G | sodium: 550mg | Potassium: 224mg | fiber: 1G | sugar: 1G | Vitamin A: 310unit | Vitamin C: 12.5mg | calcium: 25mg | iron: 0.7mg