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  • Mexican and Southwestern
  • Sides & Sauces

Tagged:

  • rice
Bowl full of Mexican Rice garnished with cilantro. - 1

Authentic Mexican Rice

Ingredients

  • 1 3/4 cups + 2 Tbsp unsalted chicken broth or water
  • 1 medium roma tomato, minced (heaping 1/3 cup)
  • 2 1/2 tsp Caldo de Tomate*
  • 1/2 tsp onion powder
  • 1/4 tsp chili powder
  • 1/4 tsp freshly ground black pepper
  • 1 Tbsp olive oil or vegetable oil
  • 1 cup uncooked long grain white rice
  • 1 large garlic clove, minced (1 1/2 tsp)

Instructions

  • Whisk together warm water, minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. Set aside.
  • Heat olive oil in a medium non-stick saucepan over medium heat. Add rice and saute until opaque and lightly golden, about 2 – 3 minutes. Add garlic and saute 30 seconds longer.
  • Pour water mixture in (careful, it will steam and sputter!). Stir once to level out rice (water should simmer right away if not bring it up to a simmer).
  • Reduce heat to low, cover and simmer until liquid has been absorbed, about 20 minutes (you’ll notice water bubbles stop coming to the surface).
  • Remove from heat, fluff rice with a fork. Cover with lid and allow to rest 5 minutes off heat. Serve warm.

Notes

  • I recommend Knorr Selects brand without MSG. Update: I’ve had a harder time finding this product lately so I’ve replaced with 1 Tbsp tomato powder and always use the chicken broth option, plus salt to taste.
  • To prevent leftover rice from drying out, I recommend reheating it in the microwave spritzed or drizzled with a little water. You can also reheat rice in a skillet with 1 - 2 Tbsp of water.
  • Recipe has been updated, see notes below recipe for changes.

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