Name: Authentic Mexican Rice Recipe
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Cuisine: Mexican
Ingredients: 2 tablespoons Olive oil or vegetable oil; 1 cup Long-grain white rice; 1 teaspoon Minced garlic (about 2 cloves); 2 teaspoons Caldo de Tomate (tomato bouillon); 1 teaspoon Chili powder; 4-8 ounces Canned tomato sauce (Use at least 4 or up to 8 ounces); 2 cups Water

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Introduction

This Authentic Mexican Rice is a flavorful and vibrant side dish that pairs perfectly with your favorite Mexican meals. With a rich tomato base and a hint of chili, it’s easy to make and sure to impress your family and guests.

A close-up view of a single layer of orange-colored Mexican rice with a mix of soft and slightly separated grains, showing some red tomato bits scattered throughout. On top, there is a small bright green sprig of fresh parsley placed in the middle. To the right edge, a wooden spoon with a smooth texture is partially visible resting on the rice. The rice is served in a white bowl set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil or vegetable oil
1 cup long-grain white rice
4-8 ounces canned tomato sauce (use at least 4 or up to 8 ounces)
2 cups water
1 teaspoon minced garlic (about 2 cloves)
2 teaspoons Caldo de Tomate (tomato bouillon)
1 teaspoon chili powder

Instructions

Step 1: Heat oil in a 3-quart sauté pan over medium heat. Add the rice and stir to combine. Cook, stirring frequently, for 3-5 minutes until the rice begins to turn a golden color.
Step 2: Add chili powder, Caldo de Tomate, and minced garlic to the rice. Stir well to combine all the ingredients.
Step 3: Pour in the water and tomato sauce, then stir everything together evenly.
Step 4: Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pan. Let it simmer for 20 minutes, or until all the water has been absorbed.
Step 5: Turn off the heat and let the rice rest, still covered, for 5-10 minutes to finish cooking through steam.
Step 6: Fluff the rice with a fork before serving to separate the grains and enhance texture.

Tips & Variations

For extra depth, sauté finely chopped onions along with the garlic before adding the rice.
If you prefer a spicier dish, add a pinch of cayenne pepper or diced jalapeño.
Substitute Caldo de Tomate with vegetable or chicken bouillon if unavailable, adjusting salt to taste.
To make it vegan, ensure the bouillon and tomato sauce contain no animal products.

Storage

Store leftover Mexican rice in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water to restore moisture if it feels dry.

How to Serve

A close-up view of a single layer of cooked rice mixed with red sauce spreading evenly, giving orange and light red shades throughout; the texture looks soft and slightly fluffy, with some grains clumped together. On top at the center, a small green parsley sprig sits fresh, adding a touch of contrast. A wooden spoon is placed on the right edge of the white bowl, partially in the rice. The bowl is set against a white marbled texture as the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned tomato sauce?

Yes, you can blend fresh tomatoes into a smooth sauce and use about 1 cup. Adjust the cooking liquid accordingly and simmer a bit longer to reduce excess moisture.

What is Caldo de Tomate?

Caldo de Tomate is a tomato-flavored bouillon powder commonly used in Mexican cooking to add rich, savory tomato flavor. It enhances the depth of the rice without overpowering it.