I had a great time during my college internship in Puebla, Mexico. I joined workshops with locals, a chef, and a small business. I learned to cook and took notes on authentic Mexican cuisine, Tex-Mex cuisine, and Spanish cuisines. Arroz rojo, also known as easy Mexican rice or Spanish Rice, is a key side dish for meals and any Mexican restaurant.
The BEST recipe is simple and fluffy, offering real quality and taste. This Mexican Red Rice can be red, green, or yellowish, sometimes featuring saffron. This dish is essential for family, kids, and my husband at home in Texas or the Yucatán, especially for Cinco de Mayo and other Mexican holidays.
Quick Answer - Easy Mexican Rice
Authentic Mexican Rice is a fluffy, flavorful, and easy-to-make side dish known as arroz rojo or Spanish rice. Use long-grain white rice for perfect texture, and enhance flavor with tomato bouillon, chicken broth, Goya Sazon packet, jalapeño, and bay leaf. Cook on stovetop, rice cooker, or Instant Pot, and avoid lifting the lid to retain steam. Serve with tacos, enchiladas, pollo asado, Mexican street corn, or bean dishes for authentic Tex-Mex meals. Fluff with a fork, season with chili powder, cumin, onion, garlic, and store leftovers in airtight containers.
The Mexican Rice I Choose Over Store-Bought Every Time
I have a favourite way to enjoy Taco Tuesday that I still use. Instead of buying microwavable packets, I make homemade Mexican rice without extra fillings. This makes it perfect for Taco Tuesdays or date nights.
I serve it in a bowl with:
- Carne Asada
- Pollo
- Chicken Tacos
- Mexican street corn
- Esquites
- Chiles Rellenos
- Mole poblano
- Poblano
- Red and green salsas
- Pozole
You can make, change, click, pin, or share. Don’t forget to check affiliate links and policies. This lineup of Mexican recipes is something I truly love.
Authentic Homemade Mexican Rice
I love food, especially when it’s authentic and easy to prepare. Mexican rice is a staple in my home. This Spanish arroz rojo version delivers the best taste. It mixes Tex-Mex flavours, using refried beans, corn, and fresh coriander. It also has a touch of inspiration from cilantro lime rice. I make these meals with love every Tuesday.
I learned to cook by ordering at a Mexican restaurant first. Then, I spent 30 minutes grilling or cooking on the stovetop with my Weber Kettle. I followed step-by-step video instructions. I serve the rice with tacos, enchiladas, Pollo Asado, and other Mexican dishes. This makes meals necessary, good, and satisfying. It shows why this restaurant-style Mexican rice keeps street flavour alive.
How to Cook Fluffy Mexican-Style Rice
In Mexican cooking, I use long-grain white rice as the star of this dish. Compared to brown rice or medium long grain rice, it has less starch, which gives great results. Any home cook will love how this version uses pantry staples and a simple method.
Choosing Long Grain Rice for Fluffy Texture
The rice is the star. I use long grain rice, including Jasmine rice, because it stays separate and cooks evenly. This keeps grains fluffy and prevents clumping.
Using Tomato Bouillon for Rich Flavor
I use tomato bullion, also known as Caldo de Tomate, as a flavour bomb. It’s easy to find in the Mexican aisle, online, or at World Wally. It adds deep colour and taste, similar to tomato paste, tomato juice, or fresh tomato, but stronger.
Enhancing Rice with Chicken Broth
I suggest using Chicken broth or chicken stock instead of plain water. You can also use vegetable broth if needed. This lets the rice soak up more flavour and boosts its nutrients for a balanced diet.
Goya Sazon Packet
The Goya Sazon Packet, also known as Sazon con Azafran, adds colour and mild spice. It gives the rice a bright look without overpowering it.
Jalapeno and Bay Leaf
I add jalapeno pepper, Serrano peppers, and Bay Leaf on top for flavour. If heat worries you, skip the peppers. There’s a legend that whoever finds the Bay Leaf can make a wish.
Ingredients You’ll Need
For this authentic Mexican food recipe, I keep things essential. I use long-grain white rice, minced garlic, diced onion, and Tomato sauce. I choose vegetable oil, canola oil, or olive oil. Then I add Chicken broth, chicken-flavored bouillon, or chicken bouillon cubes. Seasoning includes Chili powder, ground cumin, onion powder, garlic powder, and garlic salt.
This washing method removes starch and prevents mushy rice. It works in a rice cooker, instant pot, or stovetop. Store leftovers in an airtight container or freezer-friendly bag.
Ingredient |
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Best Ways to Enjoy This Dish
Do not lift the lid; rice needs steam. Fluff with a fork, not a spoon. Add Serrano peppers for flavour. Do not stir too much. Cook until translucent. Adjust timing for crunchy or fluffy rice. This also works for
Instant Pot Chicken Fajitas or Crock Pot Chicken Tacos.
rinsing rice recipes – usually have you rinse, but since we are toasting there is no need to as it’s hard toast wet rice, and this keeps grains ready to absorb liquid properly.
- do not lift lid – do not lift the lid, rice needs steam cook, it steams, grains absorb liquid, which makes best fluffy results every time.
- crunchy rice timing – crunchy rice if your a bit longer, mine ready at 25 minutes, but could take up 35, so adjust next time for your sweet spot.
- fluff with fork – fluff with fork, rest for 2-3 then don’t stir it, fluffing helps separate grains, while stirring will lead clumpy, mushy, sticky mush.
- more flavor add-ons – more flavor add few chopped serrano peppers before adding simmer recipe, this without too much heat, a great trick I found that should work too.
- cilantro serving tip – cilantro serving get brown and wilted if cooked, adds vibrant fresh spot of color after cooking, only gently mix to make difference.
- brand, oil, color – use better brand long-grain, most expensive definitely cheapest avoided, i results middle, cook in oil until translucent, kind clear, typically about 3-4, tomato bullion cubes turn perfect orange, easy find, local grocery store, buy walmart, mexican food aisle, amazon, look like, can’t substitute chicken broth.
texture, timing, method – remove starch film surface that can cause clump together, keep on entire, peek when done simmering, let cooked set, take an extra second, water, really well, step takes, get, use longer, separate, more, simmer, heat, instant pot own, i’ve adapted, an, for, steam.
Expert Tips for Flavorful Mexican Rice
I love to serve this dish as a side alongside green chile chicken enchiladas, or with tacos like tinga taco fillings, and I also use it when making burritos or bowls. It works great mixed with ground meat and beans, top a fajita salad, or bake it in a sheet pan quesadilla recipe, which makes it one of my favorite ways to enjoy Mexican rice at home.
Serve with:
- Green chile baked enchiladas
- Ground beef enchiladas
- Carne asada tacos
- Chicken tacos
- Mexican rice and bean casserole
- Slow cooker Mexican beans
- Fajita salad
- Mexican dinner spreads
Add pico de gallo, sour cream, or hot sauce on top.
Nutrition
Easy Mexican Rice Recipe
4
servings30
minutes40
minutes300
kcalThis Easy Mexican Rice Recipe is a simple, fluffy, and flavorful side dish inspired by authentic Mexican cooking. Made with long-grain rice, tomato base, broth, and warm spices, it delivers restaurant-style taste at home without extra effort. It’s perfect for Taco Tuesday, family dinners, or Mexican-inspired meals, and pairs well with tacos, enchiladas, and grilled meats while staying easy enough for everyday cooking.
Ingredients
2 cups long-grain white rice
1/4 cup vegetable or canola oil
4 cups chicken broth or stock
1/2 cup tomato sauce
1 tablespoon tomato bouillon (Caldo de Tomate)
1/4 cup white onion, finely diced
1 tablespoon garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 jalapeño or serrano pepper (optional)
Directions
1. Rinse & Prep the Rice
Rinse rice in a fine mesh strainer with water until clear; this is optional but helps remove starch so the rice is not mushy. Let it set aside.
2. Toast the Rice
Heat oil in a large 4-quart saucepan or skillet over medium-high heat. Add rice and cook, stirring frequently, until translucent and lightly golden brown, about 3–4 minutes.
3. Build the Flavor
Add tomato sauce, garlic, diced onion, tomato bouillon, salt, carrots, peas, serrano peppers, cumin, and Sazon Packet. Stir to combine until well incorporated.
4. Simmer Until Cooked
Pour in chicken broth or liquid, bring to a rapid boil, then cover, reduce heat to low, and simmer for 20–25 minutes until liquid is absorbed. Keep the lid on and avoid burning.
5. Rest, Fluff & Serve
Remove from heat and rest for 2–3 minutes or up to a minimum hour. Fluffing gently with a fork, add fresh cilantro if desired, season with pepper, and enjoy your favorite Mexican dish.
Notes
- Dry rice should be rinse in a mesh strainer with water until clear to remove outer starch, which helps keep cooked rice fluffy and not mushy.
- Using a better long-grain rice brand gives best results; avoid the cheapest option, measure ingredients first, and start the process quickly once cooking begins.
- Cook rice in broth or water until translucent, then add tomato sauce, garlic, onion, bouillon, and spices, cover with lid, simmer, and let it rest before fluffing with a fork.
- Flavor can be enhanced with tomato bouillon, jalapeno or serrano pepper, cumin, chili powder, and fresh cilantro without making the rice too spicy.
- Mexican rice works as a favorite side dish, stores well in an airtight container, lasts days in the fridge, and can be frozen for months for later use.
FAQs- About Easy Mexican Rice Recipe
What kind of rice is best for Mexican rice?
The best rice for Mexican rice is long-grain white rice because it cooks evenly, stays fluffy, and keeps the grains separate. Avoid short-grain or sticky rice, as they release more starch and can turn the dish mushy.
Do I need to sauté the rice before cooking?
Yes, sautéing the rice in oil is very important. Toasting the rice until it becomes lightly golden and translucent adds flavor and helps prevent mushy texture by sealing the grains before adding liquid.
How much liquid should I use for Mexican rice?
A good rule is 2 cups of liquid for every 1 cup of rice. Using chicken broth instead of water adds more flavor. Too much liquid can make the rice soft and soggy, while too little leaves it undercooked.
How do I keep Mexican rice from getting mushy?
A good rule is 2 cups of liquid for every 1 cup of rice. Using chicken broth instead of water adds more flavor. Too much liquid can make the rice soft and soggy, while too little leaves it undercooked.
How long should charcoal burn before cooking?
It typically takes 15-20 minutes for charcoal to be ready. You’re looking for the coals to be mostly covered in a thin layer of white or grey ash.
Conclusion
This Easy Mexican Rice recipe proves that you don’t need complicated steps to achieve authentic flavor and perfectly fluffy rice at home. By using long-grain white rice, toasting it in oil, and cooking it with tomato sauce, tomato bouillon, and chicken broth, you get a dish that’s rich in color, taste, and texture every single time. Simple techniques like not lifting the lid, allowing the rice to rest, and fluffing with a fork make all the difference in avoiding mushy rice. Whether you serve it with tacos, enchiladas, or your favorite Mexican dishes, this recipe delivers restaurant-style Mexican rice that’s comforting, reliable, and always a crowd-pleaser.