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 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 Homemade Mexican Rice:
- 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
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.
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 pasta 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.
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!!
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!