Learn how to make Authentic Mexican Rice! It’s a simple recipe, requires just a few ingredients and takes less than 30 minutes to make. Add it to your menu for Taco Tuesday or anytime Mexican food is on the menu.
By a wide margin, this is one of my top pick and most mentioned plans to cook. We make it for any Mexican dish from taquitos, to tacos to burritos. It’s genuinely a credible Mexican Rice formula. You need to know why? Since it comes from a credible Mexican kitchen that just so ends up having a place with my cousin’s mother by marriage!
My cousin imparted this formula to me years prior and I’ve been making it practically week by week from that point onward. This legitimate family formula was passed down from her mother by marriage who had taken in the formula from her mom and grandma. The fixings are quite straightforward – white rice, pureed tomatoes, garlic, bean stew powder, and Caldo de Tomate.
A few group call this Spanish Rice, however Mexican Rice and Spanish Rice are really not something very similar. While they do utilize a portion of similar fixings, Spanish Rice utilizes saffron strings and has even more a yellow color.White rice all alone has a lovely unbiased flavor, so adding flavors is vital to adding large flavor. Add garlic, tomato bouillon and stew powder for café style Mexican rice, chicken stock onion and garlic for rice pilaf and saffron for Spanish Rice.
The best Mexican rice that is fluffy and rich in flavor!
- 2 tablespoons vegetable or canola oil
- 1 cup dry long-grain white rice
- 4-8 ounces canned tomato sauce use 8 ounces if you like it more on the saucy side, and 4 ounces for drier rice.
- 2 cups warm water
- 1 teaspoon chili powder
- 2 teaspoons Caldo de Tomate tomato bouillon
- 1 teaspoon minced garlic about 2 cloves
- Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
- Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, Caldo de Tomate and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
- Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.
Several people felt that the rice was a little too saucy for them. We have always used a full can (8 ounces) of tomato sauce but I have recently tested this recipe with just just half of a can (4 ounces). It still tastes amazing, just not as saucy (but still moist and fluffy). You can freeze the remainder of the sauce and use it the next time you make Mexican rice.