Mexican rice is so delicious and so easy to make at home. You may never need to visit your favorite Mexican food restaurant again. I serve this rice with ever Mexican dish I fix.
Mexican food is a staple at our house. It makes a weekly appearance at our dinner table, sometimes twice. We also eat a lot of rice at our house, especially with Mexican food. One of my favorite rice recipes is for Lime Cilantro Rice.
I also love the red rice you get in most Mexican restaurants. The only problem is I haven’t been able to find a recipe for that type of rice that I really like. I usually end up going to our local neighborhood Mexican restaurant and buying rice to go with what I am fixing for dinner.
Recently, my friend Sherra’s twin girls graduated from high school. They had a taco bar for their graduation party and Sherra told me about her friend Ann’s Mexican rice recipe she was making. One taste and I knew I had to ask for the recipe!
We had fabulous fajitas for dinner last night so I tried out the rice recipe.
I commented at the dinner table that I thought it tasted just as good as the rice we get from our favorite Mexican restaurant. And one of the kids said “It’s better!!” One of the tricks is to brown the rice in some oil before adding in the liquid.
I think I finally have found the perfect Mexican rice recipe! Enjoy!
If you are looking for some Mexican dishes to go with your rice, check out:
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Mexican Rice Recipe
Mexican Rice
Ingredients
- 2 Tbsp Olive oil or vegetable oil
- 1 C long grain white rice
- 2 C chicken broth
- 1 small can tomato juice - 5.5 oz.
- salt and pepper
Instructions
- Heat oil in a skillet
- Add the rice
- Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat
- Add the chicken broth, tomato juice, and some salt and pepper.
- Stir thoroughly
- Reduce heat to simmer and cover tightly with a lid
- (I 'stir' the mixture several times while it's cooking by just shaking/moving the skillet back and forth so that I don't take the lid off.)
- Simmer/cook for about 20 minutes, until the liquid has been absorbed
- Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so
Video
Nutrition
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Eden
June 3, 2009 at 5:14 amThanks for your site! I am constantly marking recipes to try.
This sounds yummy and we’ll try it soon. But thought I’d also share our mexican rice recipe since it’s so easy…
Replace some of the water for rice with red enchilada sauce (your own proportions). Then make your rice as normal.
Simple. Yummy. Works especially great when I’m making enchiladas with the sauce too.
Tamara Reber
June 3, 2009 at 7:11 amMy “To try” file is getting larger and larger by the day. In only 10 days I’ll be married and in 3 weeks I can start making some of your yummy creations. Hugs and thanks for all the work to share with us.
Melody Holland
June 3, 2009 at 7:56 amThanks for the recipe. I will definitely try this. We do a lot of Mexican as well and I can never seem to make a good rice dish to go along with it!
Angie
June 3, 2009 at 7:20 pmI have a recipe for Mexican rice which is a lot like yours except for the tomato juice you add salsa (I use Pace picante).
1 C. rice
2 T. butter
Saute together until golden. Add 1 3/4 c. hot water and 3/4 c. Salsa. Stir, bring to boil, turn to simmer, add lid and cook for 20 minutes until done.
Rene
August 12, 2017 at 9:04 pmLol. No self respecting Hispanic makes Spanish rice with salsa. C’mon!
Leigh Anne
September 18, 2017 at 2:28 pmDon’t knock it until you tried it 🙂
Melissa Y.
June 4, 2009 at 10:17 amWe do a lot of rice in my family. My kids love what we have dubbed Stewed tomato rice,
One cup stewed tomatoes, (squished)
One cup water or chicken broth,
One cup brown rice,
Cover slightly in microwave safe bowl, cook 30 mintutes in microwave, fluff with fork & add 2 tblsp butter.
Andrea
June 5, 2009 at 5:09 pmI just recently found your site — immediately added it to my Reader. Love it!
I made this rice, along with the Costa Vida Chicken. So good! I’m linking to both recipes from my blog. Thanks!
Cindi
January 22, 2010 at 6:19 amI’m going to try this! It sounds similiar to what my Mom used to make!
Stephanie
January 22, 2010 at 1:46 pmWhen a recipe calls for both chicken broth and some kind of tomato ingredient (sauce, juice, etc.), I substitute Knorr Tomato Bouillon with Chicken Flavor. I use 1 tsp. bouillon in 1 cup water for each cup of broth. It works really well in my Mexican Rice.
Angela
December 21, 2012 at 7:50 pmI made this for me and my teenage daughter(who is so picky, actually went for seconds) and we loved it!!! I have tried other recipes, but this is the best. The only thing I changed is adding cumin, garlic salt and using Maggi chicken and tomato bouillon in the place of chicken broth and tomato sauce. But still, your recipe was the best that I have tried. Thank you for sharing!!!
Rocio
January 2, 2013 at 1:44 pmSkip the tomato juice just use knorr. Thats what mexican use we blend tknorr buillons with water tomato onion and.somw.garlic.
Leigh Anne
January 2, 2013 at 3:53 pmThanks for the great tip – will give it a try!
Tammy
January 29, 2014 at 12:36 pmwhen you say small can of tomato juice are you talking about the size of a soda can?
Thanks, sounds great!
Becca
September 19, 2014 at 4:20 pmHow big is a small can? I know what a small can of tomato SAUCE is—-but I’m not sure what a small can of juice is.
Lisa Thompson
May 7, 2016 at 2:15 pmHow many ounces in the “small can of tomato juice” ?
Leigh Anne
May 7, 2016 at 2:41 pm5.5 oz – the small individual serving size can
Carly
January 22, 2017 at 9:23 amWhen you add the rice is it cooked or raw?
Leigh Anne
January 23, 2017 at 7:38 amCarly, it is still raw, it has just been lightly cooked until it turns lightly brown.
Jo Rhoades
April 4, 2017 at 4:55 amI make a similar version of this rice. Instead of tomato juice I use picante sauce. Gives the rice an extra kick.
alissajane
April 21, 2017 at 5:15 amhave you tried adapting this to a rice cooker? do you think it would be the same?
Leigh Anne
April 21, 2017 at 7:10 amI haven’t tried it in a rice cooker, let me know if you try it.
Tammy
July 6, 2017 at 7:14 pmThis recipe is almost exactly the way I was taught to make it by an acquaintance from Mexico over 30 years go. I never make it any other way. Yummy! Exceptions for me are tomato sauce not juice, add cumin, onions, and chopped green chilies. Also one CHICKEN bouillon cube. Let simmer until LIQUID is absorbed.
Janey
July 11, 2017 at 8:14 pmI am a American Mexican and I do my rice similar to this but I put in cumin and garlic salt instead of salt or garlic powder with the salt. I don’t put the whole can of tomato sauce because it’s too much tasting tomato sauce. Try it with cumin in it, it adds a better flavor to it !
Amy Reynolds
July 15, 2017 at 1:17 pmThis was delicious! I found your website a couple of days ago, and I’m looking forward to trying more of your recipes! Thank you for sharing Leigh Anne.
Donna
July 22, 2017 at 9:04 amit would be nice to have a print button
Leigh Anne
July 22, 2017 at 9:06 amDonna, There is a print button, it is right under the photo in the recipe, at the bottom of the post.
Paula
July 30, 2017 at 12:45 pmIs rice cooked or uncooked before browning?
Leigh Anne
July 31, 2017 at 10:16 amuncooked
Norma Curran
August 11, 2017 at 4:22 pmI wanted to make a simple Mexican rice dish. I wanted something more simple than my usual. I ran across this. It is delicious ! SO EASY. Except for a tsp or so of garlic powder, and about 3/4 cup finely chopped onion, I followed the recipe. Oops and a pinch of cayenne. A new favorite. 😉
[email protected]
September 15, 2017 at 3:45 pmI do intend to try this I have never been able to make Mexican rice and this sounds so easy
Leigh Anne
September 18, 2017 at 2:28 pmHope you enjoy it – it’s super easy.
Mary
September 22, 2017 at 6:47 amThis recipe is the bomb! The most authentic Mexican restaurant-style rice with a nice fluffy texture and taste, it is super delicious! I used a spicy tomato sauce which gave the rice a nice kick (as I like a little heat). Thank you for sharing your culinary talents with us.
Leigh Anne
September 22, 2017 at 7:35 amMary, So glad you loved the rice too!
Alison
September 23, 2017 at 3:07 amFollowed recipe but mine did not look like this, however I added a can of crushed tomatoes instead of tomato juice and chopped onion and garlic, still quite tasty but maybe too much liquid.
Pamela Scarborough
November 21, 2017 at 10:56 amLoved this recipe wouldn’t change a thing. I’ll never buy boxed rice again. Thank you! 🙂
R.perez
February 8, 2018 at 9:05 pmI’m Mexican and this is exactly how I do my rice except I use tomato sauce and chicken bouillon instead of salt
Once in a while I’ll your knorr tomato boullion as well
Maria Piña
April 30, 2018 at 8:43 pmGreat recipe! Only thing I add is about 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder! Your instructions are easy to follow and understand. I make rice every few days!
Kat
July 25, 2018 at 10:30 amI’m so glad I happened upon this recipe a couple years ago. This is exactly like the rice served at the local Mexican restaurant. I prepare it as written and it’s become a wonderful accompaniment to all my Hispanic dishes. Thank you, Leigh Anne. I’m grateful for food bloggers who share such great recipes that I don’t even care about going out to eat anymore. I’m eating better and cheaper at home more than I ever have.
Leigh Anne
July 30, 2018 at 12:01 pmKat, So glad you enjoy the recipes! Thanks so much for your kind comment.
Isela Mondragon
September 25, 2018 at 6:39 pmLeigh Anne,
Greetings from Orange County, Ca. I made your Razzleberry Pie this weekend. Success! Your recipe for homemade pie crust was easy to follow. Hello good tasting homemade pies for Thanksgiving and every other celebration. I also made your pumpkin chili. Delicious! You had me at, “even if you don’t like pumpkin, you will love this”. You were right. The pumpkin adds a bit of sweetness. Perfect! 2 for 2, can’t wait to try more. This is a great way to welcome fall. Thank you!
Leigh Anne
October 1, 2018 at 10:31 amSo glad you enjoyed the recipes! Thanks for letting me know!