Having learned how to make this Mexican rice from locals in Puebla, Mexico, I can promise this recipe is the real deal! Don’t miss my other popular Mexican recipes including Carne Asada Tacos, Esquites, and Chiles Relleño. We never enjoy “Taco Tuesdays” without a side of this easy Mexican Rice that I learned to make while living in Puebla, Mexico during a college internship. I was there with my husband, and we taught workshops to locals in the area that were interested in starting a small business. We met many amazing people while living there, including a chef who attended one of our workshops. I asked him if he’d teach me the right way to make a few authentic dishes, and he invited is into his home for a day. We cooked up a storm, and I took detailed notes as we cooked this rice together, along with mole poblano, red and green salsas, and pozole.
Ingredients Needed:
Long Grain White Rice: Washing the rice is crucial to remove the outer starch, allowing the rice to cook fluffy. If you’d like to use Brown Rice, increase liquid by ½ cup and cook for 40 minutes, following the same resting instructions.Oil: Canola or vegetable oil, for toasting the rice.Onion: a small piece, finely chopped.Garlic: one or two small cloves, minced.Tomato Sauce: I used this because it’s fast and easy, but for a more authentic version, add 1-2 fresh tomatoes to a blender with the onion and garlic, and blend before adding to the rice. Tomato Bouillon: granules or cubes, found in the Mexican aisle or online. This adds color and flavor to the rice. If you can’t find it, substitute chicken Bouillon.Water: Or use chicken broth, if you omit the Tomato Bouillon. Salt.Peas and Carrots: optional.Serrano peppers: It’s optional to add 1-2 on top of the rice while it cooks, to add extra flavor (it wont make the rice “spicy”.
How to make Mexican Rice:
- Wash and Toast the rice: Add rice to a fine mesh strainer and rinse it until the water runs clear. Sauté the rice in hot oil in a saucepan until golden brown.
- Add remaining ingredients: Add tomato sauce, garlic, and diced onion to the pan. Stir in tomato bullion, salt, carrots, peas, and water.
- Simmer: Bring it to a boil, cover, reduce heat and simmer for 20 minutes.
Pro Tips:
Serve Mexican Rice with:
Cheese EnchiladasChile VerdeBaked TacosChile ColoradoChiles RellenoShrimp Tacos
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! RATE and COMMENT below! I would love to hear your experience. I originally shared this recipe September 2011. Last updated May 2021. This post contains affiliate links. I love sharing my favorite products and cooking tools with you guys! Process photos by Nikole of The Travel Palate. This post contains affiliate links.
