This Authentic Mexican Rice is super easy to make and goes perfectly with any Mexican meal!
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:
I have made this rice twice and will make another pot for my son’s family tonight. It is so easy and so delicious. Filled with natural ingredients, it can serve as a mail dish or a side. Last night I broiled some wild shrimp, added fresh green beans and wow what a great meal.
I use a ceramic pot to brown the rice and and mix all the ingredients then cover and bake in the oven at 350 degrees for 45 minutes. Turns out perfect every time.
Can you give me a better detail on the pot you use?
Thanks
The pot shown in the video has been discontinued by the manufacturer.
Can this recipe be doubled and still turn out well?
Yes it can.
Wonderful recipe.
I liked it quite much .
Thank you so much for sharing !
Keep Blogging !!
I wanted to make this recipe but realized I didn’t have the exact ingredients, but was intrigued by the process. I had a tomato, half a jar of roasted red peppers, garlic, onion, and a can of green chillis. I pureed these. I also only had jasmine rice so I used that. Followed your recipe, and wow! Loved it, easy and delicious. I’ve only made white rice following the directions on the box. Where has this recipe been all my life?! Next time I’ll try the recipe as written, I’m sure it’ll be great too. Thanks.
Rachel, thank you so much for this recipe. I have never been a fan of Mexican food. My husband always tells me it’s because I never had good, authentic Mexican food. Your recipes are helping me to like Mexican food. Keep posting more!
Blessings,
Elise
Excellent, Easy, Mexican Rice Recipe. We really enjoyed it ! Marie
Delish! I will definitely make this again!
2 cups of broth and 2? Cups of rice not 1 cup of rice ?
Yes, there are other liquids in the recipe as well.
The tomato mixture makes up for the other cup of liquid.
I’m Mexican, I’m very good for cooking our Mexican rice and I can guarantee your recipe is authentic and really good. You are fantastic.
Warm regards!
Lime? Jalapeño? Everything’s fine, except for those 2 ingredients. Simply a no-no. Oh and BTW, I’m mexican too.
Mexico is a big country, you can both be right. Try barbeque from Louisiana vs. Texas.
?????