Name: Authentic Mexican Rice Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
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

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Introduction

Authentic Mexican rice is a flavorful and vibrant side dish that perfectly complements any Mexican meal. With a rich tomato base and a subtle kick of chili powder, this recipe is easy to make and a crowd-pleaser.

A white plate filled with fluffy orange-colored rice, showing small bits of tomato mixed evenly throughout, giving the rice a slightly textured and moist appearance. On top of the rice, there are two fresh green parsley leaves placed in the center for garnish. To the right side of the plate, a light wooden spoon rests partially on the rice. The background is 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 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. Stir to combine evenly with the rice.
Step 3: Pour in water and tomato sauce, then stir to mix all ingredients thoroughly.
Step 4: Bring the mixture to a boil, then reduce heat to low and cover the pan. 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 steaming.
Step 6: Fluff the rice gently with a fork and serve warm alongside your favorite dishes.

Tips & Variations

For extra flavor, sauté finely chopped onions along with the rice before adding spices.
You can substitute chicken broth for water to create a richer taste.
Add diced vegetables like peas or carrots during the last 10 minutes of cooking for added texture and nutrition.
Adjust chili powder amount to suit your spice preference.

Storage

Store leftover Mexican rice in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and microwave or warm it in a covered pan until heated through, fluffing again before serving.

How to Serve

A white scalloped bowl filled with a large mound of fluffy orange rice mixed with small bits of red tomato or seasoning evenly spread throughout. The rice has a soft, slightly sticky texture. On top near the center, there is a small sprig of fresh green parsley garnish with three distinct leaves adding a touch of color contrast. A light-colored wooden spoon is resting on the right edge of the bowl, partially buried in the rice. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Long-grain white rice works best for this recipe because it stays fluffy and doesn’t clump. Using short-grain or brown rice will require different cooking times and may alter the texture.

What is Caldo de Tomate and can I substitute it?

Caldo de Tomate is a tomato bouillon that adds depth and umami to the rice. If unavailable, you can substitute with a small amount of tomato bouillon powder or a pinch of salt and extra tomato paste for flavor.