This easy Mexican rice recipe is SO simple you'll want to make it every Taco Tuesday, or as a side dish for all your Mexican meals!
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Taco night at home is a frequent occurrence and so Mexican rice is a side dish we often have. Back in the day I used to buy the microwavable Spanish rice packets for convenience -- and because I didn't have a good homemade recipe yet. Now I make this perfect fluffy rice all of the time. My easy Mexican rice recipe doesn't include any extra fillings, so your picky kids will also love it!
Mexican food is Ben's favorite. Of course, I love it, too, but Ben could eat tacos and rice every day without getting sick of it. Most date nights I have to challenge him to go somewhere besides a Mexican restaurant because we already dine at our favorite one as a family almost weekly. It's nice to change it up when we don't have the kids!
He also loves when we make Mexican cuisine at home. This Mexican rice recipe is always a part of the line up!
Ingredients
I'm glad to have this recipe for our Tex-Mex meals at home. It's super simple and results in a nice fluffy Mexican rice.
- Long-grain white rice: Jasmine rice serves up a nice fluffy texture, but regular long grain is great, too.
- Chicken broth or stock: You could use water in a pinch, but the broth adds so much more flavor.
- Tomato sauce: An 8 oz. can makes this super easy.
- Chili powder: Don't leave this out. The rice isn't spicy, no worries! This makes the rice it's beautiful orange color.
- Ground cumin: Cumin is the difference between Mexican rice and Spanish rice.
- Garlic salt: Again, don't leave this out. It's all about the flavor.
- Vegetable or canola oil: For toasting the dry rice at the beginning. An easy, but necessary step.
You may choose to stir in some peas, diced tomatoes, green chiles, etc. No problem! Others have had great results with stirring in salsa instead of the tomato sauce if you'd like to try that!
To kick it up a flair, you can also splash in a little lime juice. I don't do this but only because I always serve lime slices with our Mexican dishes, so if someone wants to squeeze in a little lime into their food they can control it!
How to Make Mexican Rice
The basic recipe includes no extra ingredients stirred in so that even your pickiest eaters can enjoy it. Follow these directions and helpful images for how to make Mexican rice from scratch.
- In a large pot, cook the rice in oil for 3 to 4 minutes, until translucent.
- Stir in the rest of the ingredients.
- Bring mixture to a boil.
- Cover and simmer for 25 minutes.
How SIMPLE is that!?? You can definitely make this. I'm all about easy and simple these days, while keeping it healthy and homemade. Click here for full recipe ingredients and instructions.
Tips for Best Results
Follow these tips for the best fluffy rice:
- Use a better brand of long-grain rice. Not the most expensive brand, but definitely not the cheapest. I found best results with a middle brand.
- If your rice turns out crunchy, cook it longer next time. 25 minutes is my sweet spot and should work for you, too.
- Cook the rice in the oil until it is translucent (kind of clear), which is typically about 3-4 minutes.
- Do not remove the lid. Keep the lid on for the entire 25 minutes. If you peek, you will need to add more time.
- When the rice is done simmering, remove the lid and let the cooked rice set for 2-3 minutes before fluffing with a fork.
Recipes to Serve With Mexican Rice
- Fresh Salsa Pizza
- Slow Cooker Chicken Tacos
- Beef Barbacoa
- Ground Beef Wet Burritos
- Beef Tacos
- Grilled Chicken Tacos
Print this recipe or PIN it to save for later. Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
This recipe originally published April 15, 2019 and updated with new recipe tips on August 11, 2020.
Recipe Card
Easy Mexican Rice
Ingredients
- 2 tablespoons vegetable or canola oil
- 1 cup uncooked long-grain white rice
- 1 ½ cups chicken stock or broth
- 8 oz. can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
Instructions
- Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.)
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.
- Add the rest of the ingredients and bring to a rapid boil over high heat.
- Stir once and cover. Turn the heat down to a low simmer (a little less than medium low) and cook for 20 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.
Video
Notes
Recipe Tips
- Rinse the dry rice in a mesh strainer until the water is clear to remove the starch.
- This recipe is easiest when you measure all ingredients first before starting. Once you start, the process goes very quickly and you'll won't want to take the time to measure the broth and open the can of tomato sauce, so have it ready!
- Use a better brand of long-grain rice. Not the most expensive brand, but definitely not the cheapest. I found best results with a middle brand.
- Cook the rice before adding liquid until it is translucent (kind of clear), which is typically about 3-4 minutes.
- When the rice is done cooking, remove the lid and let it set for 2-3 minutes before fluffy with a fork.
- To stretch the serving amount, you can increase to 1 ½ cups rice with 2 ½ cups chicken broth. Do not change amount of tomato sauce or other ingredients. Do not change cooking time.
Dr. J says
I wanted to like this recipe because it's so easy, but I've made it twice and it just doesn't come out right at all. It's too wet, the flavors are too strong, and there's way too much tomato. The first time around, I followed the recipe to a T but didn't have long-grain rice, so I figured that was my problem. I tried it again today using long-grain rice and making sure everything was at a high boil before covering and simmering, but it still was too wet and the rice wasn't cooked all the way through. And, again, way too much chili powder. This isn't proper Mexican rice, at least in my experience. Sorry.
Crystal says
I follow the directions to a T and it comes out great thank you for posting
Shitey joe young says
Really mushy, the recipe should be taken down. Don’t lecture me about “you don’t know how to cook rice”. Been cooking rice for 40 years, B.
Standard water-to-rice ratio about 1.5:1. But, this recipe calls for that amount of water/broth, and ALSO another 8 oz of tomato sauce! I cooked it to the letter, and it was a horrible mess.so much for trusting.
Anonymous says
this was a bunch of mess!! I had to get another receipt to make this over. What a waste of time and waste of money!!! Do better
Don says
This is restaurant style Spanish rice. Came out perfect. Lots of ways to screw up rice and everyone knows it. It's trial and error with your stove top and knowledge of cooking rice. Make sure you bring it to a rapid boil, not just the edges. The whole surface. Stir and cover, let it simmer for the full 20 minutes and don't look. Let it sit, off heat for at least 5 minutes before fluffing with a fork and leaving uncovered. Depending on how watery ur tomato sauce is, remember that 1 cup of rice to 2 cups of water is the max
Don says
I used Jasmín rice, unrinsed. I used passata tomato sauce. Toast the rice... Fry it. Most important when u add the liquids let it come to a rapid boil. That's where most go wrong. When they see the edges bubbling they cover it. Let it boil until it is all boiling. Then stir and cover, reduce heat and walk away for at least 20 minutes. Maybe a few more. Trial and error on ur and ur stove tops part. This is a solid Spanish rice recipe
theunartist says
I think the recipe as of 1/21/25 works out just fine! Rice was cooked as expected. I used Basmati rice but did not rinse. Results were as expected when following directions. Rice was well cooked and not mushy or dry.
Next time I make this, I will substitute a good Salsa for the 8oz can of tomatoes.
Happy with recipe!
Nancy D says
This rice was very flavorful, however when I saw the ratio of liquid to rice, I knew it would turn out soggy and mushy and it did. 1 Cup of Rice should never be cooked with 2.5 cups of liquid, as far as I know. I will use 1 c of broth and 1 c of tomato sauce next time and I image it will be perfect. I expect Mexican Rice to be almost dry and fluffy??? Again, it was really tasty!
Court says
Me too- way too mushy
Eric says
Same here. Mushy, Mushy, Mushy. And too much chili powder. Basically a disaster.
Payal Vithlani says
I followed this recipe but rice was mushy, tasted nice. I think next time I will use less water.
Lana says
Literally followed step by step and broth evaporated way too quickly and rice was burned and undercooked.
Zeelian says
Did you remember the lid?
That's what makes sure the liquid is absorbed and not evaporated.
Anonymous says
same thing happened to me, and I did leave the lid on the whole time. Very disappointing
Carrie says
This was delicious. followed recipe to a T except I added about 1/4tsp salt. rice is exceptional.
Tammy Lebo says
I doubled ingredients twice in 2 large skillets and both turned out PERFECT. I put finely chopped onions in skillet with the long grain rice and oil and in one skillet I added a whole can of Rotel tomatoes and in one skillet I added a can of crushed tomatoes along with the taco seasoning mix, chili powder and onion powder, simmered 20 min and fluffed PERFECTLY.
Cassidy says
We love this rice recipe! Comes out perfect every time 🙂 thank you!
Meagan G says
Loved this recipe. I didn't have tomato paste so substituted with 1/2 can of Rotel tomatos. Turned out fabulous!
Becky says
Too much tomato sauce and the rice was mushy, and I did rinse the rice beforehand.
Kia says
The rice came out mushy, not light and fluffy which I am accustomed to making. I was quite disappointed considering I followed the recipe to the letter.
Jackie says
Tried this for the 1st time, read the comments, used 1/2 cup of home canned tomato sauce and
Chicken broth instead of water, I browned the rice , added about 1/2 cup diced onions to the rice when browning. Added a jalapeño to give it a little more flavor. Cooked for 25 minutes and tried out really good.
Cheryl Renee Deutschman says
This was a terrific, flavorful recipe. I was out of tomato sauce so I used red enchilada sauce and, yes, it was still nummy! I am going to try verde sauce next!
Rinsing the rice is a key step to a firmer - not mushy dish. Thanks for sharing!
Paige Fisher says
Do you have to cook the rice w water (like what the box says) before following directions or just use the oil like it says?
Nikki Gladd says
no, don't follow directions on the package
Anonymous says
I only used oil to cook the rice. I did rinse it quickly beforehand. I put uncooked rice in the heated oil. Recipe came out really well! Everyone loved it!
Elizabeth says
This is a fantastic recipe and even better than I expected! I'm so happy to have a new staple side dish for Mexican meals. We cook Mexican meals often and this is the perfect addition. I followed the recipe exactly other than adding half a can (5 oz.) of diced tomatoes with green chilies, drained. We like tomatoes in Mexican rice and the chilies added just a little bit of heat. I added the tomatoes right along with the other ingredients and the rice still cooked just right in the time stated in the recipe.
Erica Arevalo says
Did you also use tomato sauce with the tomatoes?
Cori H. says
Me and my husband made this tonight to go along side some Birria tacos and IT WAS DELICIOUS!! TBH, we’re kinda picky about our rice, and this was SO GOOD! It basically tastes like a loving Abuela made it. Y’all should definitely give this recipe a try for your next Mexican food night!
Anonymous says
I made this tonight and we really liked it. I need to make several batches for a birthday party Saturday. If I double the recipe, do I double all the ingredients but leave the cook time the same? Also what is the best way to reheat it?
Nikki Gladd says
Hi, you shouldn't have to double the cook time but it will take slightly longer. Also make sure to use a larger pot.
We reheat our in the microwave, stirring every 30 seconds to 1 minute depending how much we're reheating.
Mary says
What’s the best way to double the recipe? All the ingredients?
Carol Field says
I followed this recipe exactly. The tomato flavor was overpowering to our taste. I would use crushed tomatoes instead next time.
K Bryant says
Absolutely loved this recipe! It was very easy, and it's delicious! Will be using recipe again. Thank you!
Carolina says
No lie, this has become my go-to whenever I want to make Mexican rice!! It’s so flavorful and easy to whip up a big batch. And that’s coming from someone who used to always mess up rice on the stovetop. Not anymore thank you!
Anonymous says
Used crushed tomatoes and needed about 33-35 minutes of simmering to fully cook the rice. Great recipe but just a heads up, cooking times should be increased in general. Just watch your rice!
Nikki Gladd says
Hi! The cooking time is good as listed, but could vary depending on your cookware, or if someone were to open the lid. Just wanted to respond to this so someone doesn't try cooking over the 25 minutes without checking. 🙂 Mine is always done at 25...sometimes 20 when I use a different pan.
katie says
Hi Nikki, thanks for this great Mexican Rice recipe, it's our family's favorite! I am planning on making a large amount for our daughter's grad party this weekend and know everyone will love it. I did see your note about freezing the rice. About how many days ahead can I make the rice, do you think? Thank you 🙂
Nikki Gladd says
Hi Katie! If you plan on freezing the rice, you can make it months in advance. Since you're having the party this weekend, I don't think I would bother freezing it. It will keep in the fridge for a few days! I've reheated our leftovers even a week later and they were still great. Have a wonderful party!
katie says
Thanks so much, Nikki! I really appreciate your reply 🙂
Alistaire says
This was a good starting point for me - but like several other comments on the site, I found the liquid ratio too great for the rice. Thankfully, I had additional unflavored cooked rice on hand to add to absorb the excess sauce. I also doubled the cumin and also added a 1/2 tsp each of garlic, salt, and onion powder in lieu of garlic salt. With these adaptations it came out perfect. I've never rinsed my rice or cooked it in oil before boiling it and doing that made a HUGE difference! Thank you for the inspiration - it was so delicious and my best batch yet!
Susan Fehr says
Could you use tomato soup instead of tomato sauce?
Nikki Gladd says
Hi Susan, I haven't tested using tomato soup, so cannot answer for sure.
JFC says
Great and easy recipe. Thank you!
Nicole says
Unfortunately this rice recipe was not good and turned out extremely mushy. I make a TON of rice so this is definitely not my first go ‘round in the kitchen. Followed the recipe to a tee. I rinsed the rice and I’m guessing there should be alterations to the liquid ratio of you rinse the rice. Unfortunately this went in the trash 🙁
Nikki Gladd says
Hi Nicole, I'm sorry you didn't have good results. I typically rinse my rice now and never change the liquid ratio. Is it possible something was accidentally mis-measured?
Maisy says
Could I use brown rice instead of white rice?
Nikki Gladd says
Hi Maisy, I have not tested this with brown rice.
Marie says
Late to the party, but here’s my two cents: I just made this, and I (unknowingly) did not have white rice, although I could have sworn I had. All I had on hand was brown, and a quick cook one at that. Deciding to just make do with what I had, I added all the ingredients except the rice into the pot, and then when it was boiling, I added two cups of the brown rice (as the instant doesn’t “double” like the white.) I gave it a good stir, put the lid on and turned the heat down per recipe instructions, hoping it works. 20 minutes later, I removed the lid and it looked good, and when it came time to fluff it, it was perfect. No sticking to the bottom of the pot or anything, to which I was thankful. It was definitely successful, and was good. I’d definitely be making it again, only I’d probably tweak the seasonings a little bit more. Went well enough with the enchiladas I’d made.
Lonna says
This was so good! Didn't have tomato sauce on hand so tried the salsa suggestion. Also added some diced red bell pepper. Thanks for sharing!
Anonymous says
This recipe is great! I add a can of saltless black beans towards the end and it’s great.
Diana says
I love this easy recipe! Followed thru the recipe and also added leftover green beans, peas and corn and it was great! This is my go to recipe!!! Thanks!
Britteny says
This recipe is fire! I made it just as it said other than I used Basmati rice since it has a lower glycemic index as I am diabetic. So simple and delicious. This will accompany every mexican dish from now on! The whole family loved it! Thank you for this stellar recipe!
Jen C says
This was delicious! I thought there might be a fight between my young grandkids over the last tablespoon of it! I used 1/2 tomato sauce and1/2 salsa and lightly browned the rice before cooking. Now my go to recipe. Thanks so much!
Nikki Gladd says
Thank you, Jen! I'm so glad the young kids love this one, too!
Lily Allen says
I loved it, the flavor was all there! The only thing I would do a little differently:
Lessen the tomato sauce a tad, just garlic powder instead of garlic salt, & low sodium broth.
Cathleen says
Made this for a family dinner. We all love Mexican food. Was a big hit.
Nikki Gladd says
Thank you for the feedback, Cathleen!
Shannon Spainhower says
Ok, so my son and I made this recipe and it turned out pretty good we thought. We wanted to make a double batch because bothe he and mu husband are big eaters. So I doubled the extra amount of rice, and the normal amount of chicken broth not quite thinking things though. When I realized I needed more broth I only had a cup left and I still needed one more but I just put what I had in the pot. Finished cooking it and it tasted pretty good like I said but then I remembered I didn't double the tomato sauce. We laughed about it and finished eating it. It wasn't until I was rewriting the recipe for the double batch that I realized I didn't double the spices either!!!! I am now banished from the kitchen. On a side note, I don't know if it was the lack of moisture in it or the pan I used but I wouldn't recommend using an enameled cast iron pot, I did burn the very bottom of it. We will be trying this again soon.
Maddie says
I’ve not ever left a comment on a recipe before but I just had to on this one. This was the easiest yet most palate pleasing Mexican rice I’ve ever had. Other recipes and their techniques were always labor intensive and just resulted in an “OK”, from the peanut gallery. I used salsa instead of the tomato sauce but that doesn’t matter it’s the technique that makes this recipe such a success. Rinsing the rice completely is a must and I use unsalted chicken stock. Thank you so much for sharing.
Nikki Gladd says
Thank you for your feedback, Maddie! I'm glad you took the time to leave your helpful comment. 🙂
Maegarety says
Made 1/2 of the recipe but it was much to salty we couldn’t eat it!
Simon DD says
Just a mushy overcooked mess. I just knew from the quantities that there would be too much liquid but I trusted the process. Big mistake. The cooking time makes this way overcooked as well.
Jennie G. says
Tried this tonight and we really liked your version. What I did different - first I rinsed, rinsed, rinsed the rice before cooking. Made the larger recipe. Used mild chunky salsa instead of tomato paste. When I took the lid off the rice, I thought ooh boy, it's going to be gooey, but it fluffed up perfectly. Thank you for the recipe! It's going into my favorites
Nikki Gladd says
Thank you Jennie! I also started rinsing my rice and need to add that to the recipe instructions. It helps for sure!
Wanda says
Wow!! Have to say I was a bit intimidated by cooking the rice until translucent… but… this recipe turned out perfectly. It was easy and delicious!! Big hit with my chicken enchiladas.
Amy says
This is my "go to"for Mexican rice! My whole family loves this. I make it to go with beef enchiladas. I'm nor the best cook, but this is super easy and makes me look like I know what I'm doing!!Thank you for this recipe!!!
Bonnie says
Great recipe but do yourself a favor and print the recipe off for your keeping. The amount of pop ups on this blog is so intrusive, along with the auto refresh, horrible user experience.
Nikki Gladd says
Hi Bonnie,
We have been working on this -- implemented a new pop up for the email sign up and trying to figure out how to take the old one down, so right now it's technical errors on the back end popping up both! I've been trying to fix it. I'm not very techy savvy so it's been hard for me to figure this out. We have been displaced from our home from losing everything in a house fire, which is also my home office, so things have been a bit wonky lately. Thanks for your patience.
Erin D. says
When is the best time to add additional ingredients? I was planning on adding some frozen corn and possibly some bell peppers.
Nikki Gladd says
You can sautee' the bell peppers before toasting the rice and let it all cook together, but I would wait to add frozen corn until after the rice is cooked and then stir it in (thawed first). The frozen temperature could interfere with the rice cooking and adding corn before cooking could result in mushy corn.
Sal says
Honestly, this recipe is gross. Just essentially tomato rice. You don't get much from the small quantities of seasoning. And I'd do half of the tomato sauce.
Kathy Soule says
There is always rice a Roni. Not sure if it's called Spanish or Mexican Rice Might be easier!
Lynnetta says
I ended up on the recipe because I watch a YouTube cannel called Mandy in the Making and she featured and linked your recipe. So I came to this page and looked and read and thought, "How do I know the name Nikki Gladd??" Then it hit me, we have a mutual friend and I see your name on Facebook posts of hers. It's a small world!! I'm going to make this rice and use it to make my own version of arroz con pollo.
Nikki Gladd says
Oh that's so fun! It truly is a small world. I hope you love the rice!
Margo says
I had trouble with the first step, getting the rice translucent. Seems like it went from white to browned. Did I try to cook it too fast or on too high a temp?
Nikki Gladd says
That's possible! Also, make sure you are stirring it frequently. 🙂 Also, depending on the type of cookware you use, you may not need to cook it as long. How did the rice turn out at the end?
Nichole b says
I have no tomato sauce or paste, nothing...is that okay?
Nikki Gladd says
Hi Nichole,
You'll need to use 2 cups chicken broth then for the rice to cook properly. And the rice will have no tomato flavor, of course.
Claire says
Has anyone tried to make this with instant rice? All I have in hand is instant and sushi rice.
Anonymous says
A big hit. Very tasty and easy.
Lauren says
Amazing recipe. We cook this at least once a week. I double the recipe in hopes to make it last longer but it’s usually gone by day 2.
Nikki Gladd says
Thanks, Lauren! Ha! We definitely go through it, too!
Karin Callahan says
We were not fans. Doesn’t taste anything like rice from Mexican restaurants or from Mexico.
Carla says
I made this a couple of months ago and my whole family loved it. I want to make it again for Sunday lunch but will need to make ahead of time and reheat it. How would you suggest reheating? In the microwave? On the stovetop? Should I add some water/broth before reheating?
Nikki Gladd says
Hi Carla, I always use the microwave to reheat, and yes, a splash of water or broth will help keep it from drying out. 🙂
KLR says
This is very good and closest to restaurant flavor that I’ve been able to find. It is a little wetter than what you would find at a Mexican restaurant but that’s OK because the flavor is there. I also had some stick to bottom of pan....but I did not measure out my seasonings ahead of time so I probably boiled too much b4 lowering heat and covering. Also, my daughter does not like Mexican food however, she gobbled this up!!! Thanks for the recipe.
*Also to the person from Australia....I lived in the UK and US tomato sauce is like passata.
Nikki Gladd says
Thank you for the feedback! So glad your daughter liked it that much! 🙂
Kelly says
Doubled the recipe but I used a 15 oz can of sauce and I turned out PERFECT!!!! I can't believe how authentic this recipe tastes and how perfectly it cooks up. Thank you!
Nikki Gladd says
Thank you, Kelly! 🙂 Thrilled to hear it!
Nicole says
What tomato sauce do you use?
Nikki Gladd says
My favorite brand is Hunts but I also use generic store brands once in a while. 🙂
Barbara says
Did you double all ingredients? Did you cook it for the same amount of time? I need a lot of rice, so just wondering these specifics. Thank you
Shannon Spainhower says
I was going to do that for my next batch since I forgot to double that and the spices for my first double batch. Glad that 1 oz of sauce won't make a huge difference.
Kellie says
Absolutely the easiest and BEST rice! My entire family loved it!
Lia says
Do you have to use long rice, what if you used medium would it come out very different?
Nikki Gladd says
Hi Lia,
You can use medium but expect a chewier and stickier result. Hope this helps!
Tracy says
Lia, I use brown rice when I make this recipe and it’s great. Thank you Nikki for a yummy recipe. This is my go to Mexican side.
Nikki Gladd says
I'm so glad to hear it works well with brown rice, too!
Debra says
Question. I made this according to your recipe and loved it but would like to use brown rice and my instant pot. What changes do I make? Thanks!
Nikki Gladd says
Hi Debra, I do not own an Instant Pot so I cannot give you advice there. Maybe another reader will see this and have ideas for you. 🙂
Julie says
Make all the time and it will burn if u don’t watch . I take off burner to a cold burner. I do not add chili powder and most of time I use the Mexican pollo powder and mix with 1 1/2 cups warm water then add! So easy and good !! Ty.
Jen says
I made this and it came out DELICIOUS! The entire family loves it. I want to make this as a small Side dish for a party. I have 20 people to feed. How would you suggest making this? What size pot? Or do you suggest making a few batches the night before and reheating the day of? Thanks for the delicious and easy recipe!
Nikki Gladd says
Thank you, Jen! I would just double the recipe for 20 people since it will be a small side dish. The timing should be about the same but you will want to use at least a 6 qt. pot. 🙂 Have a great party!
Penny M says
The first time I made the recipe it worked perfectly and was so delicious! But the next 2 times I tried it, the rice stuck and burned to the bottom, and didn’t absorb all the liquid. What am I doing wrong? I used organic jasmine rice...
Nikki Gladd says
Hi Penny,
I'm sorry it didn't work the second two times! Did you use the organic jasmine rice the first successful try? If not, I'm guessing that is the reason although I couldn't tell you exactly why. Did you use the same pan? Was anything you used different?
Amanda says
Would coconut oil be an ok substitute for the vegetable oil when cooking rice?
Nikki Gladd says
Hi Amanda,
Yes, you should be fine using coconut oil to fry the rice. I have not tested this so cannot say for sure, but typically coconut oil can be used in place of veggie oil at 1:1 ratio in most recipes. Thanks for asking!
Nicole Mac says
Very tasty and easy to make. My 12 year son can be a picky eater. He loved it! will definitely make this again.
Nikki Gladd says
Thank you, Nicole! I am always thrilled to hear when a picky kiddo likes a recipe! 🙂
Diana says
This rice has great flavor. A terrific option if you don’t have or want diced tomatoes or onions.
Nikki Gladd says
Thank you, Diana!
Janell W says
This was really good! I still wish the rice was a little more crumbly just like in Mexican restaurants. I did add some taco seasoning as another follower reviewed and tried the oven method. They came out the same.
Dawn says
Delicious! This is now my go to Mexican Rice recipe.
Nikki Gladd says
Thank you, Dawn!
Lorna says
I liked how easy it was to prepare, but when it was close the end of cooking, it came out mushy. Did I over cook it? I set the timer for 25 minutes but I removed it from the stove after 20 minutes. Also, it was a little tart. Can you suggest the name of the rice and the tomato sauce that you used?
Nikki Gladd says
Hi Lorna,
I use a long grain rice, Mahatma is the brand name. Make sure you do not use instant rice or minute rice. The tomato sauce I use varies -- sometimes the Kroger store brand and sometimes Hunts. Hope this helps!
Beverly says
Can you freeze this?
Nikki Gladd says
Hi Beverly! I believe you can. Although I've never frozen this specific rice, I have frozen my cilantro lime rice in freezer bags and thawed in the bag in the microwave (opened an inch for ventilation) for 90 seconds, turning halfway. It should work similarly with this. Just make sure you cool the rice to room temperature before transferring to freezer bag. Hope this helps!
Courtney says
My rice got burned to the bottom of the pan, so I suggest stirring every few minutes to avoid that. Otherwise, it’s a great recipe! So easy to make.
Nikki Gladd says
Thanks, Courtney. My rice never sticks/burns at the bottom and others haven't had this problem - it could be the type of pan you are using or possibly adjust the temperature during the steaming process to a little lower than you used. I say this because I do not recommend to everyone here lifting the lid to let the steam out during the cooking time. If this fixes it for you, then of course do it! 🙂 But, you may require a longer cooking time if so. Thank you!
Melanie says
Hi, I only have instant rice in my pantry right now - is that a no go?
Nikki Gladd says
Hi Melanie,
I have not tested with instant rice, but you wouldn't want to cook instant rice for 25 minutes. Maybe try using the liquid ingredients and spices called for in this recipe, bring to a boil, stir in your rice and cover. Remove from heat for 5 minutes then fluff. (Assuming you mean like a Minute Rice?) Again, haven't tested this for myself but I think this is where I would start! 🙂 Let us know if you try it!
Anonymous says
I made this with instant rice tonight as she stated in the comments. I used 2 cups of rice instead of 1 but the same amount of liquid as instructed. It was very yummy!!!
Nikki Gladd says
Thank you for your feedback! I actually picked up Minute Rice this morning to test this out this week! 🙂 Glad to know your outcome!
Kelli says
Can I do this with brown rice instead of white?
Nikki Gladd says
Hi Kelli, I have not yet tested it with brown rice but if I tried I would probably let it cook longer -- closer to 45 minutes.
Lin Cooke says
Hi Nikki - I usually rinse Jasmine rice before I cook it. Should I do the same here? Thank you!
Nikki Gladd says
Hi Lin,
You can, but you don't have to. I sometimes do, and sometimes don't. 🙂
Anonymous says
Thank you! Can't wait to try it out tonight!
Miranda says
How much longer would you cook for an additional cup of rice?
Nikki Gladd says
Hi Miranda, I do not change the cooking time when I double this recipe.
Jeni says
What is the cooked serving size for the nutrition information you gave? Sorry if I’m blind! Haha!
Nikki Gladd says
Hi Jeni,
I usually don't list serving size and instead list how many servings total. We suggest there are 8 servings for this recipe.
Thanks! Nikki
Debra says
I don't care for spicy food and this recipe was perfect! Easy to personalize it with seasoning amounts (the only ingredient change was my use of veg bouillon to accommodate my vegan daughter).
Nikki Gladd says
Thank you, Debra! You are so right, that this rice recipe is easy for personalizing with your desired seasonings. 🙂
Rebecca says
I added some onion and diced tomatoes and a bit of corn........my husband said it was very good!
Nikki Gladd says
Thanks for your review, Rebecca! Glad your hubby liked it, too!
Anonymous says
The rice never cooked. After 25min the rice was completely hard. An hour and a half later I was still adding water and stock to cook the rice
Nikki Gladd says
I'm sorry this happened for you. There must be something else going on. Were you lifting the lid during cooking? I've had many readers cook this recipe with great results and this is the first I've heard of the rice not cooking for someone.
You can click here to see other reader's great reviews and photos of this Mexican rice: https://www.pinterest.com/pin/79938962123568277/
If you could provide your email address, I would love to contact you to work through it together and help improve your results.
Emmi says
Hi, can you please tell me what you mean by a can of tomato sauce? In Aus tomato sauce is ketchup. Do you mean something like tomato juice or puree or passata?
Nikki Gladd says
Hi Emmi! Nope, not ketchup! 🙂 Yes, more like tomato puree. I don't know what passata is? Here is a link to what I use: https://www.kroger.com/p/kroger-tomato-sauce/0001111081654
Klr says
It’s like passata
Person says
Taste’s really good. Everyone in my Spanish class loved it
Nikki Gladd says
That's great to hear! Thank you for sharing!
Anna says
Hi!! I was wondering if I could make this in a rice cooker? Also is it okay to double the recipe? Thanks!
Nikki Gladd says
Hi Anna! Yes, you can double the recipe. However, I never made this in a rice cooker, so I am unsure the results of using one. If you try it, let us know!
Holly says
I just made it in the rice cooker. Turned out great! I went ahead and combined all ingredients except the rice and oil in the rice cooker. Cooked the rice as recipe states, in oil in a pan. Then I just poured the translucent rice into the rice cooker and turned it on.
https://i.imgur.com/AnqnZOD.jpg
Sharon says
I tried this but the rice cooker just kept shutting off. It wouldn’t work. I wound up transferring to a pot and cooking on the stove.