This flavor-packed Mexican Rice is soft, fluffy, and tastes just like your favorite restaurant version—maybe even better. Sautéed onion, garlic, and carrot add depth and a little sweetness, while tomato paste and bouillon bring that signature red-orange color and rich savory flavor. Serve it as a side dish with enchiladas, tacos, grilled chicken, or any of your go-to Tex-Mex meals. It’s quick, simple, and made in one skillet on the stovetop!
If you need more Mexican side dish ideas, try my Instant Pot Charro Beans, Mexican Potatoes, or Hot Elote Dip. You won’t be disappointed!
Table of Contents
Why You’ll Love This Recipe
- Tastes Just Like Restaurant-Style Mexican Rice: Savory, fluffy, and loaded with tomato flavor, this side dish rivals what you’d get at your favorite taqueria.
- One Pan & Easy Cleanup: Everything cooks in a single skillet, making it perfect for busy weeknights or weekend meal prep.
- Customizable: Add veggies, spice it up, or toss in some protein—this recipe is super versatile.
- Pairs with Everything: Tacos, enchiladas, grilled meats, or even just beans… it’s the ultimate sidekick.
- No Fussy Ingredients: Made with pantry staples you probably already have on hand.
Ingredients & Substitutions
- Avocado or Olive Oil: Either works well for sautéing. Avocado oil has a higher smoke point and neutral flavor, but olive oil adds a hint of richness.
- Yellow Onion: Red or white onion work as well. Yellow tends to be sweeter and more mild.
- Carrot: Adds a touch of sweetness and color. You can omit it or swap for bell pepper or peas for sweetness.
- Tomato Paste: Intensifies the tomato flavor and helps achieve the classic reddish-orange hue. No substitute quite matches it, but 1/4 cup of tomato sauce can work if needed—just reduce the broth slightly.
- Garlic: Fresh minced garlic gives the best flavor, but 1/2 teaspoon of garlic powder can be used in a pinch.
- Extra Long Grain White Rice: Long grain rice is key for that fluffy texture. Jasmine rice works too, but avoid short grain or sticky varieties like arborio or sushi rice.
- Chicken Broth or Stock: Use low-sodium broth to control saltiness. In a pinch, you can use vegetable broth, but chicken broth is preferred.
- Tomato Bouillon: Adds a deep, savory tomato flavor and beautiful color. Look for it in powder or cube form (like Knorr). If you don’t have it, add an extra 1/2 Tablespoon tomato paste, a bit of extra salt, and a pinch of bouillon or chicken base.
- Chili Powder & Cumin: Adds subtle warmth and earthiness. You can add a pinch of smoked paprika or oregano for even more depth.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Mexican Rice
Quick Overview
- Sauté veggies.
- Stir in rice.
- Add chicken broth and seasonings.
- Cook covered.
- Rest & fluff.
Step by Step Instructions
Quick Tip From Bri
Allowing the rice to rest after cooking makes it fluffier. Excess moisture has time to evaporate/absorb.
- Sauté the Veggies: In a large heavy skillet (that has a tight fitting lid), heat the avocado oil over medium-high heat. Add the onion and carrot. Sauté for 5-6 minutes with a silicone or wooden spoon.
- Toast the Tomato Paste: Push the onion and carrot to the perimeter of the pan, creating a space in the center. Add the tomato paste to the center and cook for 2-3 minutes.
- Add Garlic & Rice: Reduce to medium heat. Add the garlic and stir until completely combined. Stir in the rice and sauté for 1-2 minutes.
- Simmer: Pour in the chicken broth, tomato bouillon, chili powder, and cumin. Scrape any brown bits off the bottom of the pot. Bring to a boil.
- Steam the Rice: Cover and reduce the heat to low. Cook for 15 minutes.
- Rest & Fluff: After 15 minutes, remove the pan from the heat. Leave the lid on for an additional 5 minutes. Remove the lid and allow the rice to rest for at least another 5 minutes before fluffing. Fluff gently with a fork.
Recipe Serving Suggestions
This rice is super versatile and pairs well with just about any Mexican entrée. Here are some of my favorite main Mexican dishes:
- Beef Taco Casserole with Tortilla Chips: It’s the perfect one-pot dish for everyone in the family (even picky eaters!).
- Pulled Pork Street Tacos: These pulled pork street tacos are so delicious, you’ll want to eat leftover pulled pork tacos all week long!
- Chicken Enchiladas with Green Sauce: These enchiladas are incredibly cheesy, creamy, and packed with flavorful salsa verde.
- Mexican Shredded Beef: Great for tacos, bowls, or salads!
Expert Tips
- Rinse Your Rice Well: Rinsing the rice until the water runs clear removes excess starch, which helps the grains cook up fluffy and separate instead of sticky.
- Measure Precisely: Rice is not a recipe you can throw together without measuring cups. Accurately measuring the rice itself and the broth is the best way to ensure success. I definitely do not recommend eyeballing the amounts for this recipe!
- Don’t Skip the Resting Time: Letting the rice steam off heat (with the lid on) and then resting uncovered is essential. It ensures the texture is light, not gummy.
- Use a Skillet with a Tight-Fitting Lid: If the lid doesn’t seal well, steam escapes and can lead to uneven cooking or dry rice.
Most Common Mistakes
- Using the Wrong Kind of Rice: Short grain or medium grain rice can turn mushy. Stick to long grain varieties, preferably extra long grain white rice.
- Removing the Lid Too Soon: Peeking or lifting the lid while the rice cooks interrupts the steaming process and can cause undercooked rice.
- Using Too Much Tomato Paste: More isn’t always better—too much can overwhelm the dish and make it overly rich or tangy.
Additions & Variations
- Spicy Kick: Add a minced jalapeño or serrano pepper with the onion and carrot for extra heat. A dash of hot sauce at the end also works.
- Mix in Veggies: Fold in cooked peas, corn, or bell peppers after the rice has steamed. It adds color and nutrition. Saute a 1/4 cup of one of these veggies during Step 1.
- Top with Cilantro or Lime: A sprinkle of chopped cilantro or a squeeze of lime juice right before serving adds brightness and contrast to the rich flavors.
The 10 Best Substitutes for Avocado Oil
Avocado oil has gained immense popularity in recent years, thanks to its rich flavor, versatility, and numerous health benefits. However,…
Recipe FAQs
Is Mexican red rice the same as Spanish rice?
Spanish rice is typically a bright yellow color, but sometimes the terms are sometimes used interchangeably.
What gives Mexican rice its orange color?
Tomato and cumin give it that bright color.
Can I use brown rice instead?
No. This recipe was made specifically for white rice. The cooking time and water absorption is different.
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Mexican Red Rice with Tomato Bouillon
This flavor-packed Mexican Rice is soft, fluffy, and tastes just like your favorite restaurant version—maybe even better. Sautéed onion, garlic, and carrot add depth and a little sweetness, while tomato paste and bouillon bring that signature red-orange color and rich savory flavor. Serve it as a side dish with enchiladas, tacos, grilled chicken, or any of your go-to Tex-Mex meals. It’s quick, simple, and made in one skillet on the stovetop!
Ingredients
- 2 Tablespoons avocado or olive oil
- 1/2 cup finely diced yellow onion
- 1 whole carrot, diced
- 2 Tablespoons tomato paste
- 4-5 cloves garlic, minced
- 1 1/2 cups extra long grain white rice, rinsed until water runs clear
- 2 1/2 cups chicken broth or stock*
- 1 Tablespoon tomato bouillon*
- 1/2 teaspoon EACH chili powder & cumin
Instructions
- Sauté the Veggies: In a large heavy skillet (that has a tight fitting lid), heat the avocado oil over medium-high heat. Add the onion and carrot. Sauté for 5-6 minutes with a silicone or wooden spoon.2 Tablespoons avocado or olive oil, 1/2 cup finely diced yellow onion, 1 whole carrot, diced
- Toast the Tomato Paste: Push the onion and carrot to the perimeter of the pan, creating a space in the center. Add the tomato paste to the center and cook for 2-3 minutes.2 Tablespoons tomato paste
- Add Garlic & Rice: Reduce to medium heat. Add the garlic and stir until completely combined. Stir in the rice and sauté for 1-2 minutes.4-5 cloves garlic, minced, 1 1/2 cups extra long grain white rice, rinsed until water runs clear
- Simmer: Pour in the chicken broth, tomato bouillon, chili powder, and cumin. Scrape any brown bits off the bottom of the pot. Bring to a boil.2 1/2 cups chicken broth or stock*, 1 Tablespoon tomato bouillon*, 1/2 teaspoon EACH chili powder & cumin
- Steam the Rice: Cover and reduce the heat to low. Cook for 15 minutes.
- Rest & Fluff: After 15 minutes, remove the pan from the heat. Leave the lid on for an additional 5 minutes. Remove the lid and allow the rice to rest for at least another 5 minutes before fluffing. Fluff gently with a fork.
Did you make this recipe? Leave a comment below!
Notes
- Chicken Broth or Stock: Use low-sodium broth to control saltiness. In a pinch, you can use vegetable broth, but chicken broth is preferred.
- Tomato Bouillon: Adds a deep, savory tomato flavor and beautiful color. Look for it in powder or cube form (like Knorr). If you don’t have it, add an extra 1/2 Tablespoon tomato paste, a bit of extra salt, and a pinch of bouillon or chicken base.
- Rinse Your Rice Well: Rinsing the rice until the water runs clear removes excess starch, which helps the grains cook up fluffy and separate instead of sticky.
- Measure: Rice is not a recipe you can throw together without measuring cups. Accurately measuring the rice itself and the broth is the best way to ensure success. I definitely do not recommend eyeballing the amounts for this recipe!
- Don’t Skip the Resting Time: Letting the rice steam off heat (with the lid on) and then rest uncovered is essential. It ensures the texture is light, not gummy.
- Use a Skillet with a Tight-Fitting Lid: If the lid doesn’t seal well, steam escapes and can lead to uneven cooking or dry rice.
Nutrition
Calories: 242kcal | Carbohydrates: 42g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 837mg | Fiber: 1g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
After you rinse the rice spread it out on a sheet pan and place in the sun to dry or on a counter to dry. This method is used in Mexico and saute rice to a golden hue alone then add all other ingredients to rice.
{ It will splatter so pour fast } Recipe looks great will cook with Taco Tuesday. Thank You for all the good recipes and tips.