Inside: Learn how to make delicious and authentic Mexican rice which can be served as a delicious dish with your favorite Mexican meals.
There are a few things that are staples in Mexican cuisine. For one, you always need to serve tortillas. Another is salsa – there has to be salsa on the table. Finally, Mexican rice is something that you find very often and goes great with lots of meals.
I remember eating Mexican rice all the time when I was growing up. In Mexico, however, no one calls it “Mexican Rice”, instead it is just rice or “arroz rojo.” It is a perfect side dish to go with other meals, because it is nice and filling and tastes great too.
How do you make Mexican Rice?
To make Mexican rice, you will need to start by cooking the white rice with oil before adding a tomato based salsa and chicken stock. After that, the process is pretty standard for cooking rice and doesn’t take long at all!
The result is a beautiful red colored rice that is full of flavor. It goes great with pretty much any meal you can think of and is very popular.
When I first met my husband, he wasn’t a big fan of rice. He lived in Bolivia for a couple of years and ate rice all the time, so he got kind of tired of it. However, when I started making this version of rice from Mexico, he fell in love again and he still enjoys it. My kids, who can be picky eaters at times, also enjoy this rice so it is a staple around our house.
What can you serve with this recipe?
I mentioned above that this rice goes great with Mexican dishes, and below are a few specific meals that I love to serve it with.
- Authentic Mexican Birria Recipe (3 Methods)
- Barbacoa Tacos
- Authentic Mexican Meatballs Recipe (Albondigas Mexicanas)
- Authentic Tacos de Canasta Recipe (Mexican Basket Tacos)
- Tacos Al Pastor Recipe
I hope that you enjoy this recipe as much as my family and I do. Let me know in the comments below how it turns out!
Authentic Mexican Rice Recipe
- 1 Cup White Rice
- 3 Cups Chicken Stock
- 1 Roma Tomato
- 2 Cloves Garlic
- 1/4 White Onion
- 1/2 Tsp Dried Oregano
- salt to taste
- 1 Tbsp Olive Oil
- Add the rice to a pot with the olive oil and cook over medium-high heat for about 5 minutes, moving constantly until the rice is slightly browned.
- Add salt to taste and cook for about 1 more minute.
- Add the tomato, garlic, onion and oregano to a blender and blend together.
- Add the above mixture to the rice and stir well. Let cook over medium-high heat for 2-3 minutes, moving the rice constantly.
- Add the Chicken Stock and reduce the temperature to medium-low. Cover and let cook until the water evaporates (about 15-20 minutes). If the rice is not soft, add an additional cup of chicken stock or water and continue cooking until the rice is soft.
Sunday 28th of August 2022
What kind of rice do you use, long Grain, like Uncle Ben’s Converted Rice, or another type? The reason I ask is, I make a Pork Chop and Spanish Rice Bake and use the above mentioned Uncle Ben’s and brown it and as It browns some of it pops and puffs up a bit. This gives it a different texture.
I prefer the Mexican rice to be the texture I have eaten before. The texture I believe the picture shows your rice to be. So what rice should I use to brown it with out it popping and puffing? I think I need to use a different rice! Perhaps I need to use TEXMATI or another you would recommend to obtain the browning without the puffing.
I am looking forward to making your rice recipe. Thank you for sharing your Authentic Mexican Recipes with us. Frances Jane
Sunday 27th of March 2022
Very good recipe, this is pretty much how I make my except this seems to be a lot more liquid than needed and made my rice mushy... I have found that 1 2/3 cup of water or chicken stock is plenty since the ratio of cooking rice is usually about 1:2.... otherwise for 3 cups of liquid you would need about 1 1/2 cups of rice.
Sunday 24th of May 2020
I loved the flavor!
Sunday 16th of February 2020
Charbel, A lot of the Mexican rice I have had, whether in Mexico or in the U.S. includes other vegetables, like carrots, English peas, sweet and hot peppers. Not all. Is this your experience, too, or do you consider your recipe to be "most authentic?" Just curious, and not meaning any criticism at all. I have had it like yours many times as well. At home we usually do include peppers. We also use some whole cominos, added when we fry the rice. But, yours sounds great.
Friday 21st of February 2020
Another must in the table are the "acompletadores" aka black beans.