Authentic Mexican Rice Recipe: Flavor-Packed Mexican Rice for Every Table

Introduction

There’s nothing quite like the warm, comforting aroma of Mexican Rice wafting through your kitchen. This vibrant side dish brings together charred Roma tomatoes, bright cilantro, and tender jasmine rice to create a symphony of flavors that pairs beautifully with tacos, grilled meats, or even a simple green salad. Whether you’re hosting a festive gathering or just looking to elevate a weeknight meal, Mexican Rice delivers both color and taste in every forkful.

In many American households, rice is a go-to pantry staple but this isn’t your average boiled rice. With the smoky char of tomatoes and the savory depth of bouillon paste, Mexican Rice transforms humble ingredients into something special. Plus, you can prepare the tomato mixture ahead of time, making it a perfect option for meal prep or last-minute dinner plans.

Why You’ll Love This Recipe

• Rich, Layered Flavor
  This Mexican Rice balances the sweetness of roasted tomatoes with the earthiness of garlic and onion, giving your plate an instant flavor upgrade.
• Fluffy, Perfectly Cooked Grains
  By toasting the jasmine rice before simmering, you lock in a toasty aroma that keeps the grains separate and light—no mushy rice here.
• Make-Ahead Convenience
  Prepare the tomato-onion blend up to five days in advance, so when dinner rolls around, your Mexican Rice comes together in minutes.
• Family-Friendly Crowd Pleaser
  Mild, savory seasoning makes it approachable for kids, yet flavorful enough that adults will go back for seconds.
• Budget-Friendly Side Dish
  Uses simple pantry staples—rice, canned or fresh tomatoes, and basic aromatics—keeping your grocery bill low without sacrificing taste.

Ingredients (With Tips/Substitutions)

• 8 ounces Roma tomatoes (2 medium) [Look for firm, ripe tomatoes; cherry tomatoes can be used, but cut quantity to taste.]
• 1/4 medium bunch fresh cilantro (pick enough sprigs until you have 1/2 cup) [Leaves and tender stems both work; save extra leaves for garnish.]
• 1 1/2 cups water, divided [Use low-sodium broth instead of water for extra depth.]
• 3 tablespoons olive oil, divided [Avocado oil is an optional swap for a neutral flavor.]
• 1/3 cup coarsely chopped yellow onion (about 1/6 medium) [White onion works too, though flavor will be a bit sharper.]
• 2 cloves garlic, divided [Fresh garlic gives best aroma; jarred minced garlic can be a last-minute shortcut.]
• 1 teaspoon tomato paste [Concentrated to boost tomato flavor—don’t skip! ]
• 1/2 teaspoon vegetable or chicken bouillon paste [Adjust to taste; use a vegetarian paste if preferred.]
• 1 cup jasmine rice [Long-grain white rice yields the fluffiest texture; basmati can be used but rice will cook faster.]
• 1 teaspoon kosher salt, plus more as needed [Regular table salt works; reduce if your bouillon is very salty.]

Step-by-Step Instructions

1. Char the Tomatoes
   Heat a comal, griddle, or large nonstick pan over medium heat. Add the Roma tomatoes and cook, turning them every 3–5 minutes until the skins are blackened and begin to split—about 15 minutes. This charring brings out the natural sweetness and gives your Mexican Rice a subtle smokiness. Test Kitchen Tip: If the tomatoes stick, add a light drizzle of olive oil or move them to a hotter spot on the pan to achieve an even char.
2. Blend the Sauce Base
   Let the charred tomatoes cool for 5 minutes, then transfer to a blender with 1/4 cup water, 1 tablespoon olive oil, chopped yellow onion, 1 peeled garlic clove, tomato paste, and bouillon paste. Blend until completely smooth. This bright red purée forms the flavorful sauce that infuses the rice. Editor’s Note: For a spicier kick, add a small jalapeño or a pinch of chili flakes before blending.
3. Toast the Rice
   In a medium saucepan, heat the remaining 2 tablespoons of olive oil over medium heat until it shimmers. Add the jasmine rice and stir constantly for 2–3 minutes, until some grains turn opaque and you detect a nutty aroma. Toasting ensures each grain stays separate once cooked.
4. Combine and Simmer
   Remove the saucepan from heat and carefully pour in the blended tomato mixture. Stir well, then add 1/2 cup cilantro sprigs, the remaining 1¼ cups water, the second peeled garlic clove, and kosher salt. Return to high heat and bring to a gentle boil.
5. Cook Covered
   Once boiling, cover the pan, reduce heat to low, and let simmer for about 20 minutes, or until the rice is tender and the liquids are absorbed. Avoid lifting the lid to maintain a steady simmer.
6. Fluff and Rest
   Remove the lid and use a fork to gently fluff the top layer of tomato sauce into the rice, mixing evenly. If you spot whole cilantro stems or garlic pieces you’d rather not serve, skim them off now.
7. Final Seasoning
   Taste and adjust salt if needed. Let the rice rest, uncovered, for 10 minutes—this final rest lets residual steam finish cooking the grains and settle the flavors.

Recipe Variations for Mexican Rice

• Spicy Version: Stir in finely chopped jalapeños or a dash of cayenne pepper during the simmer phase for heat.
• Veggie Boost: Fold in frozen peas or diced bell peppers in the last 5 minutes of cooking.
• Herb Swap: Substitute half the cilantro with fresh parsley or basil for a different herbal note.
• Brown Rice Option: Use long-grain brown rice; increase simmer time to 35–40 minutes and add 1–2 tablespoons extra water.

Serving Suggestions

• Classic Taco Night
  Serve alongside grilled chicken or steak tacos. Garnish the Mexican Rice with extra cilantro leaves and a squeeze of lime for a restaurant-style presentation.
• Tex-Mex Bowls
  Layer with black beans, shredded lettuce, diced tomatoes, and avocado for a DIY burrito bowl that’s perfect for meal prep or a casual dinner.
• Fiesta Platter
  Arrange the rice on a large platter, surround with warm tortillas, queso fresco, and pickled onions—ideal for sharing at parties or potlucks.

Storage & Leftover Tips

Leftover Mexican Rice can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, add a splash of water or broth to revive moisture and microwave or gently warm in a covered skillet over low heat. For a quick next-day meal, fold the rice into scrambled eggs or turn it into crispy rice cakes in a lightly oiled pan.

FAQ (Frequently Asked Questions)

Can I use brown rice instead of jasmine?
Yes! Swap in long-grain brown rice, but increase the liquid by 2–3 tablespoons and extend the simmer time to about 35–40 minutes for proper tenderness.

How do I prevent the rice from being mushy?
Be sure to toast the rice in oil until slightly opaque—that coats each grain and keeps them separate. Also, maintain a gentle simmer and avoid stirring too often once covered.

Can I freeze this rice?
Absolutely. Cool completely, portion into freezer-safe bags, and freeze for up to 3 months. Thaw overnight in the fridge and reheat with a splash of water.

Conclusion & Call to Action

Serving Mexican Rice at your next meal will transport your taste buds straight to your favorite taquería. With its bright tomato sauce, fragrant cilantro notes, and perfectly toasted grains, Mexican Rice is the ultimate side dish that complements any Mexican-inspired main or even stands on its own as a comforting, flavorful bowl.

Ready to try it yourself? Don’t forget to comment below with your favorite variations, rate the recipe if you loved it, and share your Mexican Rice photos on social media using #RecipesCrew. Enjoy!

Print Recipe

Mexican Rice Recipe

A brief summary of the recipe.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4

Ingredients

Main Ingredients

• 8 oz Roma tomatoes (2 medium)
• 1/4 medium bunch fresh cilantro (pick enough sprigs until you have 1/2 cup)
• 1 1/2 cups water divided
• 3 tablespoons olive oil divided
• 1/3 cup coarsely chopped yellow onion (about 1/6 medium)
• 2 cloves garlic divided
• 1 teaspoon tomato paste
• 1/2 teaspoon vegetable or chicken bouillon paste
• 1 cup jasmine rice
• 1 teaspoon kosher salt plus more as needed

Instructions

Cooking Instructions

• Heat a comal, griddle, or large nonstick pan on medium heat. Add the 8 ounces of Roma tomatoes and cook, turning them every 3 to 5 minutes until they are browned or blackened in places and their skins begin to split, which should take about 15 minutes.
• After cooking, take the tomatoes off the heat and let them cool for about 5 minutes.
• In a blender, combine 1/4 cup of water, 1 tablespoon of olive oil, the chopped yellow onion, 1 peeled garlic clove, the tomato paste, and the bouillon paste. Blend this mixture until it is smooth.
• In a medium saucepan, heat the remaining 2 tablespoons of olive oil over medium heat until it shimmers. Add the jasmine rice and cook it, stirring often, until some grains become opaque and it becomes fragrant, which should take 2 to 3 minutes.
• Remove the saucepan from the heat. Carefully pour in the tomato mixture and stir it well. Add 1/2 cup of cilantro sprigs, the remaining 1 1/4 cups of water, the other peeled garlic clove, and the kosher salt. Stir everything together, then turn the heat to high to bring it to a boil.
• Once boiling, cover the saucepan and reduce the heat to low. Allow it to cook until the rice is tender, which will take about 20 minutes. Uncover the pan and use a fork to stir the tomato sauce on top into the rice, fluffing it as you go. You can remove the cilantro stems and garlic if you prefer. Taste the rice and adjust the salt if needed. Let it cool for about 10 minutes before fluffing again and serving.

Notes

The tomato mixture can be prepared up to 5 days in advance and stored in the refrigerator in an airtight container. This dish can be refrigerated for up to 5 days.