Authentic Mexican Rice
Mexican Recipes, Sides

Authentic Mexican Rice

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This Authentic Mexican Rice recipe is easy to make with just a few ingredients. Like long grain rice, chopped tomatoes, onions and garlic and is the perfect side dish for fajitas, chicken tacos and any other tasty Mexican food!

Authentic Mexican Rice

The Best Authentic Mexican Rice

By far, this is one of my families favorite side dishes. We make it for any Mexican dish from chicken nachos to street tacos. It’s truly an authentic Mexican Rice recipe. Some people think this is called Spanish Rice, but Mexican Rice and Spanish Rice are quite different. While they do use some of the same ingredients, Spanish Rice has a different flavor pallet and is lighter in color. Either way you will think it is delicious.

Add Peas and Carrots

I did not add peas and carrots to this recipe. But they are traditionally added to Mexican rice. You can leave them out like I did, or you can dice them up and add them to make a even more traditional Mexican rice.

Mexican Rice Ingredients

  • Water with chicken broth
  • Roma tomato
  • Long grain white rice
  • Fresh garlic
  • Onion powder
  • Cumin
  • Paprika
  • Salt
  • Chili powder
  • Black pepper
  • Unsalted butter
  • Olive oil or vegetable oil
  • Fresh cilantro
  • Tomato paste
Mexican Rice Ingredients

How To Make Traditional Mexican Rice

Since, originally posting this Mexican rice recipe. I made one revision that is not pictured in the ingredients above. I have added 1- 8 ounce can of tomato paste. It adds a lot of color to the rice as well it gives it a bit more flavor.

(Note – The full printable recipe is at the bottom of this post)

First, you will want to add the 2 tablespoons of chicken broth to the warm water. Wisk until it is fully dissolved. Once the broth is ready add the cumin, paprika, salt, onion powder, chili powder and ground black pepper. Make sure all spices have been incorporated.

Heat the olive oil and unsalted butter in a medium non-stick sauce pan over medium heat. Then, add rice and cook until rice is golden brown. This should be about 2-3 minutes. Add the fresh garlic and saute 1 minute longer.

Add the diced tomatoes and pour the chicken broth and spice mixture over the rice. Then mix in the tomato paste. Bring it to a boil, cover, then reduce heat and simmer for 20 minutes. All the liquid will be absorbed and rice will be tender.

Easy Mexican Rice

Remove from the heat and add the freshly chopped cilantro, fluff the rice with a fork incorporating the cilantro. Cover with a lid and let the rice rest for about 5 minutes. Best when served fresh!

Authentic Mexican Rice

Recipe by ShannaCourse: SidesCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

This Authentic Mexican Rice recipe is made with simple ingredients like long grain rice, chopped tomatoes, onions and garlic and is the perfect side dish for any meal!

Ingredients

  • 2 cups warm water with 2 Tablespoon unsalted chicken broth

  • 1 medium Roma tomato, mince

  • 1/2 teaspoon onion powder

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 Tablespoon olive oil

  • 2 Tablespoon unsalted butter

  • 1 large garlic clove, minced

  • 8 ounces of tomato paste

  • 1 1/2 cups uncooked long grain rice

  • 2 teaspoons freshly minced cilantro

Directions

  • Add the 2 tablespoons of chicken broth to the warm water and wisk together.
  • Add cumin, paprika, salt, onion powder, chili powder and ground black pepper to chicken broth and mix together.
  • Heat olive oil and unsalted butter in a medium pan over medium heat. Add rice and cook until rice is golden brown. (2-3 minutes)
  • Add garlic and saute 1 minute longer.
  • Add chicken broth mixture, tomatoes and tomato paste and bring to a boil. Reduce heat and simmer for about 20 minutes.
  • Remove from heat. Add cilantro and mix in with fork to fluff rice. Cover with a lid and let the rice rest for about 5 minutes.

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