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Authentic Mexican Rice

This simple one pot Authentic Mexican Rice is the perfect side dish to any Mexican meal. It’s easy to make and tastes delicious! Reheats well & tastes great!

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Authentic Mexican Rice - Main image for recipe of rice in a bowl


Growing up, my mother always made Spanish Rice as a side dish to any Mexican food we ate.

In later years I’ve often reflected on what the difference is between Spanish Rice and Mexican Rice.

Aside from the regions of the world, I suspect they taste slightly different.

And although I’ve made Mexican/Spanish rice many times, it never seemed very authentic and always came out a bit too tangy.

So when I came across this recipe for Authentic Mexican Rice, I knew it was much more authentic than what I’d been making and it tasted delicious.

None of that tangy taste I usually get when I’ve made it in the past.

This is not my mothers recipe.



Authentic Mexican Rice - Rice in a bowl, close up to see details



After all those years of eating it I do not actually remember what it tastes like at all.

All I remember is that it was always something served with fresh homemade tortillas and we all seemed to enjoy it.

Though not my mother’s recipe, this Authentic Mexican Rice is a simple one pot dish.

I love one pot dished because I loath washing dishes, especially in the Winter time.

Living in Minnesota, my hands always get so dry and chapped.

It’s not uncommon for my hands to crack and bleed multiple times during the winter despite the copious amounts of lotion I use.

Having a one pot side dish like this Authentic Mexican Rice is always welcome in my home and it’s something that we all love.

We love serving this as a side dish as well as a filling for Tacos and Burritos.

My kids love this rice and it reheats well for the next day.

Why not whip up this easy one pot Authentic Mexican Rice dish at your next meal?


Yield: 6 Servings

Authentic Mexican Rice

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1/4 cup cooking oil
  • 1 cup raw rice (I used Jasmine, but that's because it's my favorite)
  • 1 - 2 cloves of garlic, minced or 1 teaspoon garlic paste
  • 1/4 cup diced onions, yellow or white
  • 1 chicken bouillon cube
  • 1 1/2 cups hot water
  • 1 (8 ounce) can of tomato sauce
  • salt and pepper to taste
  • 1/4 teaspoon dried cilantro (optional)


In a bowl, add 1 1/2 cups of hot water and chicken bouillon cube. Set aside and let bullion dissolve.
In a deep skillet over medium heat, add oil to pan and let oil get hot - about 3 minutes.
Once oil is hot, add dry uncooked rice and onion. Stir constantly until rice begins to turn golden and onion is cooked.
Add garlic and cook for another 1 - 2 minutes stirring frequently so garlic doesn't burn.
Pour in chicken bouillon water to rice mixture.
Add tomato sauce, salt and pepper. Thoroughly mix.
Bring mixture to a boil, stirring occasionally so rice doesn't stick to bottom.
Once mixture comes to a boil, reduce to low heat, put lid on pan and cook for 20 - 25 minutes until rice is done and liquids have been absorbed.
Serve Immediately.


24 thoughts on “Authentic Mexican Rice

  1. My mom would make Spanish Rice often and would put ground beef in it. This is another thing she used to make that I never do! I need to make it. I’m sure Grumpy would love it.

  2. My dad had a version of Spanish rice that we all loved, authentic or not:p We would eat it for dinner, just that. But this looks like a great side, might have to give it a try some night with our tacos.

  3. This is really similar to my Mexican rice recipe – I usually cut up tomatoes or use some canned diced tomatoes in mine though. My ex was Mexican, and taught me how to make it!

  4. Tried this tonight but changed a few things since I didn’t have the tomato sauce. I did add salsa and maybe that’s what’s wrong. I used the jasmine rice and did add more water to compensate a bit for not having the tomato sauce. Did everything else you said and when I went to check on it, all the liquid was gone so I tried it and the rice was still a bit hard. Added another 1-1/2c of water and let it cook longer and it was much better.

    I’ve never used jasmine rice before, does it normally take longer. And this is also the first time actually using real rice, not the ‘instant; so maybe all these things add into it, haha.

    • Hi Megan! Thank you for trying our rice dish! I have never made this dish with salsa, however if you don’t use the tomato sauce, you’d need at least 8 ounces of liquid to compensate for the missing liquid in the tomato sauce. That should take care of the crunchy rice. If you get a chance, try the recipe as originally written with the tomato sauce and let us know what you think! Oh and Jasmine Rice does not normally take longer to cook than other rice. It merely adds a different flavor to the dish. Thanks again for your comment!

  5. Added this to cooked sausage meat, stir fried mushrooms, zucchini and sweet peppers with some Italian seasoning and sprinkled with parmesan. Delicious !

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