The best Mexican rice that is fluffy and rich in flavor!
Prep time: PT5M
Cook time: PT22M
Total time: PT27M
Rating
4.67 stars (926 reviews)
Ingredients
2 tablespoons Olive oil or vegetable oil
1 cup Long-grain white rice
4-8 ounces Canned tomato sauce (Use at least 4 or up to 8 ounces of tomato sauce)
2 cups Water
1 teaspoon Minced garlic (about 2 cloves)
2 teaspoons Caldo de Tomate (tomato bouillon)
1 teaspoon Chili powder
Categories
Side Dish
Cuisine
Mexican
Steps
Heat oil in a 3-quart saute pan over medium heat. Add rice and stir to combine. Cook, stirring frequently, for 3-5 minutes, until rice begins to turn a golden color.
Add chili powder, Caldo de Tomate (tomato boullion), and minced garlic. Stir to combine.
Pour in water and tomato sauce and stir to combine.
Bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
Turn off the heat and let the rice rest, covered, for 5-10 minutes.
Fluff rice with a fork and serve.
Nutitrion
Serving Size: 1 serving
Calories: 160 kcal
Carbohydrates: 26 g
Protein: 3 g
Fat: 5 g
Saturated Fat: 4 g
Cholesterol: 1 mg
Sodium: 283 mg
Sugar: 1 g
Reviews
Mary Teawalt on 2026-02-11 (5 stars): Love, love, love this recipe. I do add about a half cup of diced onion to the oil and cook until translucent before I add the rice. Have cooked for a lot of friends and they love it too. Tastes like resturant rice.
Seth on 2026-02-07 (4 stars): Would not recommend making it the way I did. I misread the recipe and instead of doing 4 to 8 ounces I did four 8 ounce cans of tomato sauce so I will have to make it again to probably judge it
Joy on 2025-12-27 (5 stars): I have been making this recipe for years and I think it is truly authentic in taste and very delicious. My husband says, "Better than the Mexican restaurant rice." I make it often and over the years I have tweaked it a tiny bit. First, I cannot find the tomato bouillon that your recipe calls for. I live rather remotely and it just isn't available here. I may try to find it online in the future. In place of the tomato bouillon, I use just the tomato sauce. I do rinse the rice as my Hispanic relative tells me I absolutely must! :-) I cook it in chicken or vegetable broth rather than water and add cumin and onion powder. At the end I stir in some chopped cilantro.
Thanks for sharing this recipe. I really love it.
Shirley Nutt on 2025-12-25 (5 stars): Delicious!
Susan Hawthorne on 2025-10-12 (5 stars): This recipe is right on point! Better than my favorite Mexican restaurant that I go to. I made it once with the 8oz tomato sauce and it was to wet. 1/2 can perfect!
Thank you for sharing!
Cat Eve on 2025-08-09 (4 stars): Great recipe! I added 1 tsp of cumin and a teaspoon of chili flakes that really kicked it up in spicy level.
Olivia Davis on 2025-07-06 (5 stars): I made this for the first time tonight and followed the directions almost exactly and it was AMAZING! I didn’t realize I didn’t have Chili powder so I used paprika. The family is already ready for me to make again! Great recipe! I’d give it 10 stars if I could!
