Homemade Mexican Rice is so easy to make and taste just like the rice from the Mexican restaurants! You’ll love this homemade version that is perfect for serving with enchiladas, tacos, chicken, shrimp or just with a side of queso!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
My friend/pen pal Andrea (Andy) was so sweet to send me this recipe for easy homemade Mexican rice with permission to post it online and it has become one of our favorite side dishes! Andy was raised in Mexico and I love hearing about her time there and I love any and all recipes she’s willing to share!
When she let me know that she has finally perfected her Mexican rice recipe, I knew I wanted to try it! I’m in LOVE with it and I know you will be too!
Why You Should Make Homemade Mexican Rice…
- Ready in about 45 minutes
- Just like restaurant Mexican rice
- taste great the next day too
- great to serve with grilled chicken, tacos, enchiladas or grilled shrimp
QUICK GLANCE AT INGREDIENTS FOR Restaurant-style Mexican rice at home:
- long grain white rice
- butter
- minced garlic
- water
- tomato paste
- Knorr Chicken Bouillon Powder
(AMOUNTS IN RECIPE CARD BELOW)
How to make Andy’s Homemade Mexican Rice:
-
Rinse rice until water runs clear.
-
In a large skillet, melt butter and add garlic.
Cook garlic in melted butter for 3 minutes. -
Add rice to skillet.
Stir and cook rice until toasty and lightly golden, about 10 minutes. -
While rice is toasting, whisk water, tomato paste and seasoning together in a bowl.
This is the Knorr chicken seasoning to use.
-
When rice is toasted, add water mixture.
Bring to a boil and stir well. -
Reduce to a simmer and cook for 25-30 minutes*, covered, until water is absorbed.
-
Fluff with a fork and serve.
What to serve with this Mexican rice:
- BBQ Pineapple Chicken Tacos
- Shrimp and Grilled Corn Tacos
- Baked Manwich Burritos
- Our Favorite Enchiladas
Mexican rice is one of those side dishes that works with everything. Whether you’re planning a full Mexican dinner night or just need something easy to round out a meal, this rice fits right in.
Here are some of our favorite ways to serve it:
- Tacos (ground beef, chicken, or shredded beef tacos all work great)
- Enchiladas or burritos
- Burrito bowls with beans, protein, and toppings
- Grilled chicken or steak
- Fajitas
- Quesadillas
- Taco salads
- As a side for slow cooker Mexican chicken or beef
It’s the kind of easy homemade Mexican rice that turns even a simple weeknight dinner into something special.
Frequently Asked Questions
I have not tried this recipe with instant rice. I don’t think it will be the same texture or flavor.
You sure can!
This recipe really needs the tomato paste. Buy a resealable tube of tomato paste so that you don’t waste an entire can.
How to Store Mexican Rice:
If you have leftovers (lucky you!), Mexican rice stores really well.
- Let the rice cool completely before storing
- Transfer to an airtight container
- Store in the refrigerator for up to 4–5 days
This makes it perfect for meal prep or easy lunches throughout the week.
How to Reheat Mexican Rice:
Reheating Mexican rice is simple and keeps it fluffy when done right.
Microwave method:
- Place rice in a microwave-safe bowl
- Add 1–2 tablespoons of water or broth
- Cover loosely
- Heat in 30–45 second intervals, stirring between, until warmed through
Stovetop method:
- Add rice to a skillet
- Sprinkle with a little water or broth
- Cover and heat over low, stirring occasionally
This helps bring the rice back to life without drying it out.
Homemade Mexican Rice
Andy's Homemade Mexican Rice
Homemade Mexican Rice is so easy to make and taste just like the rice from the Mexican restaurants! You'll love this homemade version that is perfect for serving with enchiladas, tacos, chicken, shrimp or just with a side of queso!
Ingredients
- 2 cups long grain white rice
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 4 cups water
- 2 tablespoons tomato paste
- 1 tablespoon Knorr Chicken Bouillon Powder
Instructions
- Rinse rice until water runs clear.
- In a large skillet, melt butter and add garlic.
- Cook garlic in melted butter for 3 minutes.
- Add rice to skillet.
- Stir and cook rice until toasty and lightly golden, about 10 minutes.
- While rice is toasting, whisk water, tomato paste and seasoning together in a bowl.
- When rice is toasted, add water mixture.
- Bring to a boil and stir well.
- Reduce to a simmer and cook for 25-30 minutes*, covered, until water is absorbed.
- Fluff with a fork and serve.
Notes
cooking time may depend on skillet size and stove top temp.
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Nutrition Information:
Yield: 7 Serving Size: 1 cupAmount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 238mgCarbohydrates: 14gFiber: 0gSugar: 0gProtein: 2g
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Way too much water and where is the tomato sauce? Two tablespoons of paste does not make Mexican rice. I should’ve known better but I just wasted two cups of rice for nothing. Don’t follow this one. I don’t even think the photo is from this recipe.
Hi Brianna! There is NO tomato sauce in this recipe. That isn’t how to make mexican rice. My friend Andy (Andrea) is Mexican and this is her mexican rice recipe. It is absolutely perfect. I’m sorry you were not able to achieve the right results in your kitchen. However, the photo IS from this recipe, taken by me after making it….in my kitchen. please don’t jump into comment sections and make statements like that. This recipe comes out perfectly every time I make it following this exact recipe and looks exactly like the photos show. Also this recipe DOES NOT use instant rice so the 4 cups is NOT too much. Please make sure to follow the recipe as written to achieve the correct results. Instant Rice and long grain white rice are not the same.
My friend is from Mexico, and her rice recipe is the same as this one, except she includes onion. Love this recipe, use it every time!
I just made this and it was great! I halved the recipe
Great recipe, only made a few changes because I wanted to make it in my instant pot. I reduced the liquid to 2.5 cups total, I used a can of chicken broth which measured to be just under 2 cups so I made up the difference with water to bring it up to a full 2 cups. Then I mixed the tomato paste and a little under a tablespoon of chicken bouillon (I thought I had the Knorr’s brand but I had Maggi’s so I used that) with 1/2 cup of water. I followed your recipe sautéing the butter, garlic then rice in the instant pot then I added a half of an onion I just cut the half in half again (so 2 quarters) and all the liquid into the instant pot, gave it a good stir to make sure nothing was sticking to the bottom of the pot and set it for manual 3 minutes. After 3 minutes I turned off the pot (did not let it go to warm so that it wouldn’t burn) and let it natural release for 10 min. per another recipe for IP Mexican rice. Came out perfect thanks again!
Can I use chicken broth instead of the water and Knorr ???
You probably can and it’ll taste good but I haven’t tried it that way. The Knorr is what really gives it the Mexican rice flavor. If you try it with chicken broth instead let me know how it goes <3
This is the best Mexican rice I’ve ever had/made. I’ve had a bunch of family members from my husbands side whom are Mexican ask me for the recipe! It doesn’t have that blah tomato-y taste that most Mexican rice has. Love it and thank you! Definitely a keeper!
So glad to hear that you love it!!
Love this recipe turns out perfect every time.
Would make it again! I don’t care for the ingredients in knorr bouillon so we tried it w/Trader Joe’s organic chicken broth. It still turned out great. Super easy to make and made a LOT. I assume the bouillon gives it more flavor so if you’re using broth, you may want to taste & compensate a bit. I added some salt and next time would maybe add another tablespoon of tomato paste. Thx so much 4 a great recipe!
I just made this and the family loved it! I didn’t have Knorr bouillon so I used my homemade chicken stock/broth. This probably made the flavor less authentic but still good! Otherwise I made it exactly as written. This was my first attempt at Mexican rice and I’ll make again!
can you make this in a rice cooker?
I haven’t tried this recipe in a rice cooker. Sorry. 🙁 If you give it a try, let me know how it goes. I don’t have a rice cooker or I’d give it a try.
I learning still cooked perfect in the kitchen any tips i could read its good for me
This recipe is perfect! I made it for me and my husband and loved it. However I now have to make it for 11 people. Wondering how to make that work? Any tips or suggestions would be great!
Hi Amy! I would just make two batches if I were making it. I have also doubled this recipe without an issue.
I think the naysayer may be confusing this recipe with what northerners refer to as Spanish rice. After living in deep southern Texas for years, my experience is Mexican rice is not real tomatoy. I prefer this because the flavor of the rice is not overpowered by tomatoes!
Fantastic recipe…flavorful and easy! This will be used time and time again in my kitchen♥️
Hi! Just wanted to let you know that Step 6 should have “paste” instead of “pasta”.
Looks great and easy, can’t wait to try.
Oh my gosh haha. Thanks for catching that!
This is seriously the best recipe! I’ve tried lots and they never turned out. The texture and flavor was perfect!
Hi! I was thinking of making this for a dinner party next week, but had a question. I was going to see if I could make this during my son’s nap around 1pm.. the dinner is not until 6pm and we have to travel 45 min too. How would you suggest re-warming/keeping it from getting too dry during that time stretch? Thanks!!
I had to think on this for a minute. I’m going to message my friend Andy that gave me the recipe and ask her opinion!
What seasoning are you referring to in step 6, please?
the Knorr Chicken Bouillon Powder
I halved the recipe and it was perfect! Great Mexican rice!!!
I love this recipe. Made this twice and going to make it a third for dinner tonight…I was wondering I ran out of white rice at about 2/3 of a cup. Do you think it will be okay to use brown rice in replacement for the rest of the rice? I am only making a half batch so it would only be 1/4 of a cup..thank you!
Hi Joanna! I haven’t tried this recipe with brown rice. I think it would need to be the same “cooking” kind. Like don’t use instant rice
This is the BEST recipe I’ve ever found for authentic (and easy) Mexican rice. Thank you!
Wow, love this recipe. It turned out perfect. Best Mexican rice I’ve ever made. Tastes just like the restaurant rice. I have tried so many recipes and this is the one I’m keeping!
Love this recipe! I’m not the best rice maker ever but I nail this recipe every single time and my family loved it!
I need clarification please.
After the rice is rinsed, does it need to dry before being added to the skillet for toasting? Thank you.
Hi Deb! No it doesn’t need to dry.
Love this rice recipe so much! Simple but perfection!
I added 1 1/2 teaspoons of salt.
Thank you for such an awesome recipe!
I just got a rice cooker… will this recipe work for that?
I haven’t tried this recipe in a rice cooker. If you try it, let me know how it turns out
I have always loved Mexican food! But I’m Italian and Sicilian and I have acid reflux and my grandmother must have known because my pasta had only butter and cheese. Polenta sugar and butter. I’ve made a recipe for restaurant rice and I loved it! Since I can’t use tomato paste I use either diced or stewed tomatoes and it’s on like donkey Kong!
this is insanely delicious
I followed this recipe and it turned out great.