Authentic Tasting Mexican Rice


Author: Susanne at Dish Wish Me

Authentic Tasting Mexican Rice
Authentic Tasting Mexican Rice
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In this house, we love rice and this Authentic Tasting Mexican Rice is no exception. To me, this Mexican Rice recipe tastes so authentic I could be sitting in a Mexican restaurant enjoying it! It’s actually better than I have had in some restaurants.

What’s makes it even more enjoyable is that it is super easy to make and very little cleanup. To top it off, this makes an easy and excellent side dish for any Mexican meal. Seriously! Tacos, enchiladas, fajitas, rellenos, burritos, tostadas…well, you get it, this rice goes with anything!


DO NOT use instant/minute rice!!! Use uncooked, Jasmin rice.

Good optional items to add are corn, peas, cooked carrots, or cooked and diced potato. Can, also, top with cilantro, if desired.

Process the veggie/liquid items prior to starting the cooking process, that way when the rice is browned the liquid mixture can go right in.

This rice would pair well with some refried beans and my Grumpy Tacos aka Easy Beef Tacos. And, it goes without saying that my Homemade Tortilla Chips and Amazingly Quick and Delicious Salsa Roja would be a great side. And, for a really, really good pairing, try it with my Grilled Flank Steak or my Baja Chicken recipes.

Authentic Tasting Mexican Rice


Tastes like it's from a Mexican restaurant
5 from 24 votes
Print Pin Rate
Course: Side Dish
Keyword: Mexican Rice
Prep Time: 10 minutes
Cook Time: 20 minutes
Author: Susanne


  • 1/2 yellow onion rough chopped
  • 3 Roma tomatoes rough chopped
  • 2 cloves fresh garlic grated with microplane
  • 1 Tablespoon tomato bouillon (calde de tomate) Knorr, Amazon
  • 2 teaspoons chicken broth base Orrington Farms
  • 20 grinds freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 4 cups water
  • 3 Tablespoons EVOO
  • 2 cups Jasmin rice


  • In a food processer/blender, process the onion, tomatoes, garlic, tomato bouillon, chicken broth base, salt, pepper and water until semi-smooth. Set aside.
  • Heat a large pan on medium-high heat, add EVOO, then add the rice
  • Stirring often and keeping a very close eye on it, lightly brown the rice until it is a nice golden color, NOT actually brown!
  • Add the processed liquid and stir.
  • Leave the heat on medium-high to high to bring to a boil. As soon as the mixture comes to a boil, stir, reduce heat to LOW and cover with a tight fitting lid.
  • Give rice mixture a stir after 5 minutes, cover and cook undisturbed for an additional 15 minutes.
  • Stir and do a taste test to see if any additional salt or seasonings are required.


Feel free to add additional goodies like corn, carrots, cooked potato chunks, or peas, if desired.  I like it with corn and potato, but someone in my house prefers it without…
Is, also, great with with just a bit of chopped cilantro.

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