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This Authentic Mexican Rice is super easy to make and goes perfectly with any Mexican meal! 

Mexican Rice in a black bowl with two lime wedges.

Lauren here from Wicked Spatula!  This recipe couldn’t be more simple. You’ll start by pureeing some tomatoes, onion, garlic, jalapeños, and tomato sauce in a blender. This gives you a super flavorful sauce that will cook right into the rice giving it that lovely yellow/orange color. After that you’ll saute the rice in a little oil in a heavy bottomed pot until golden, pour in the tomato sauce and broth and cook just like normal rice. I like to add a fresh squeeze of lime juice at the end along with some cilantro. Typically I serve this rice with enchiladas, or as a base for burrito bowls!

What is the difference between Spanish Rice and Mexican Rice?

Nothing! Spanish Rice and Mexican Rice are just different terms for the same dish. Depending on where you grow up, or what location you are in, it will be called something different, but they both refer to the exact same thing.

Where is Mexican Rice from?

Even though Mexican Rice can be called Spanish rice, the dish did come from Mexico and originated in the Veracruz region. Originally it was served with a side of beans or fish.

Can I make Mexican Rice with brown rice?

Yes, you can, but the cooking time will change significantly. Brown rice will need to simmer for at least 50 minutes in order to absorb all of the cooking liquid.

If you like this recipe you may also be interested in some of our other favorite Mexican food recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bird's eye view of Mexican rice and two lime wedges in a black bowl.
This Authentic Mexican Rice is super easy to make and goes perfectly with any Mexican meal! 
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
  • 2 vine ripened tomatoes
  • 1 white onion
  • 4 cloves garlic
  • 1 jalapeño
  • 1/4 cup tomato sauce
  • 1/3 cup oil
  • 2 cups long grain white rice
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 lime for serving
  • 2 tablespoons cilantro for garnish
  • Place the tomatoes, onion, garlic, jalapeño, and tomato sauce in a blender and blend until smooth.
  • Set a heavy bottomed pot over medium high heat, add in the oil and rice. Continue to cook, stirring frequently until the rice is golden and toasted.
  • Add in the tomato puree, broth, and salt. Bring to a boil.
  • Once boiling reduce the heat to low to maintain a simmer and cover. Cook 20 minutes then turn off the heat, let it sit for 10 minutes before uncovering. Garnish with cilantro and a squeeze of lime.


Calories: 269kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Sodium: 550mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 12.5mg | Calcium: 25mg | Iron: 0.7mg
Course: Side
Cuisine: Mexican
Keyword: Mexican Rice
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