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    Home » Recipes » Mexican » Arroz Mexicano (Mexican Rice)

    Arroz Mexicano (Mexican Rice)

    Last Updated January 27, 2023. Originally Posted August 27, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Arroz Mexicano (Mexican rice) is a staple side dish that's ready in under 30 minutes. Fluffy, incredibly tasty, and the perfect compliment to your Mexican dishes.
    Jump to Recipe Print Recipe
    Arroz Mexicano (or Mexican Rice) served in a decorative blue plate and topped with a cilantro leaf.
    Arroz Mexicano (or Mexican Rice) served in a decorative blue plate and topped with a cilantro leaf.

    Mexican rice is one of the tastiest and most popular Mexican side dishes.

    It is usually served with frijoles de la olla or refried beans.

    This is the way my mom made it. There are many variations and can even vary from family to family! 

    You might also hear it referred to as “Spanish Rice” or “Red Rice.” 

    Super yummy and goes great with just about any Mexican recipe. 

    Ingredients

    The ingredients needed to make Arroz Mexicano laid out and labeled on a wooden table.

    Let’s talk about swap out options. 

    We are making tomato sauce from scratch. OR, use 1/2 can of tomato sauce (or 4 oz tomato sauce) and an additional ½ cup more of water.

    Only use whole cumin. You can’t use ground cumin, or it will change the color of the rice. 

    Instead of water, use vegetable stock or chicken broth. 

    Long grain white rice in a blue bowl surrounded by other ingredients.

    Frequently Asked Questions:

    Which rice is best for Spanish rice?

    Long grain white rice is best. It’s not as sticky and turns out fluffy. 

    Can you make Spanish rice with brown rice instead?

    Yes. You can use brown rice instead, but you will need to add ⅓ c more water. Also let it simmer a few extra minutes until the liquid is fully absorbed. 

    What is the difference between Mexican rice and Spanish rice?

    They are basically the same thing. Mexican restaurants use either term. However, rice in Spain gets its color and flavor from saffron, while Mexican rice gets its color from the tomato and cumin. 

    Which toppings ingredients can you add to the rice?

    Just about anything you like. Cilantro. Green Onions. Queso fresco. I had a cousin who used to add banana slices to his rice. To each their own.

    Step-By-Step Instructions

    A collage showing how to make homemade tomato sauce.
    • Add the tomatoes, onion, garlic, chicken bouillon, and 1 cup water in a blender. 
    • Blend until smooth. 

    Homemade tomato sauce gives the rice an orange-y color and mild tomato flavor. Not deep red.

    To Get REALLY Red Rice: Simply add 1 tbsp tomato bouillon to give it a redder look and more intense tomato flavor. This is optional and up to you. 

    To Use Chicken Broth: Omit the water and bouillon, and add 1 cup chicken broth + 1/2 tbsp salt.

    A collage showing how to toast rice in a stock pot.
    • Heat oil. 
    • Add rice.
    • Toast well, stirring constantly. 
    • Add onion 1 minute before rice is ready.

    Toasting rice or pasta is very common in Mexican cuisine. It’s also done when making Arroz Blanco, or Mexican White Rice.

    Be Careful!

    Don’t go anywhere. Stir and stir some more. The rice burns easily. 

    Double check the heat level to be at medium. 

    Look for a golden brown color in the rice. Then, proceed to the next step.

    A collage showing how to cook Mexican rice.
    • Add garlic, cumin, bouillon, tomato sauce, and water. 
    • Stir to combine. 

    Another great addition is to veggies like diced carrots, peas, or corn. 

    For fresh veggies: Add them at this point in the cooking. 

    For frozen veggies: Add them at the very end when the rice is resting. 

    Make it a complete meal by adding shrimp as in Arroz con Camarones. 

    A pot with a lid on top cooking rice.
    • Cover the pot. 
    • Cook for 12 minutes on medium. 

    Again, you can use chicken broth instead of water. Simply omit the bouillon and water for  1 ½ cup chicken broth + 1 tbsp salt. 

    After 12 minutes, turn OFF the stove.

    Rest is best! Let it rest COVERED for 5 minutes.

    Mexican rice cooking in a stock pot with tomato sauce on top.

    Take the lid off. You’ll see that the tomato sauce will have come to the top and the rice should be fully cooked.

    Rice not ready? If it’s ALMOST ready but not quite, add a splash of water. Then cover again for an EXTRA 5 minutes.

    Don’t add more than 2 tbsps water, or the rice will be mushy.

    Cooked Mexican rice in a stock pot.

    Using a cooking spoon, gently stir the rice to mix with the tomato sauce that came up to the top.

    Serve immediately. Store in an airtight container.

    How to Reheat:

    Place the rice in a microwavable plate and cover with a wet paper towel. 

    Microwave for 1 1/2 to 2 minutes on high, depending on the amount being reheating.  

    Arroz Mexicano (or Mexican Rice) served in a decorative blue plate and topped with a cilantro leaf.

    Arroz Mexicano, or Mexican rice, is one of those timeless dishes you want to make over and over again. 

    It goes great in California Burritos, next to picadillo, or add a spoonful to your bowl the next time you make Caldo de Pollo. 

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    Did you make this recipe? Please rate the recipe below!

    Arroz Mexicano (or Mexican Rice) served in a decorative blue plate and topped with a cilantro leaf.

    Arroz Mexicano (Mexican Rice)

    Arroz Mexicano (Mexican rice) is a staple side dish that's ready in under 30 minutes. Fluffy, incredibly tasty, and the perfect compliment to your Mexican dishes.
    5 from 78 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 17 minutes
    Total Time: 27 minutes
    Servings: 6 cups
    Calories: 278kcal
    Author: Maggie Unzueta

    Ingredients

    To Make the Tomato Sauce:

    • 2 tomatoes quartered
    • 1/4 onion quartered
    • 1 garlic clove
    • 1 cup water
    • 1 tbsp chicken bouillon

    To Make the Rice:

    • 1/8 cup olive oil
    • 2 cups long grain white rice
    • 1/4 onion finely diced
    • 1 garlic clove finely minced
    • 1 tbsp chicken bouillon
    • pinch whole cumin
    • 1 1/2 cups water

    Instructions

    To Make the Tomato Sauce:

    • Add the tomatoes, onion, garlic, water, and bouillon to a blender.
    • Blend until smooth.
    • Set aside until ready to use.

    To Make the Rice:

    • Heat oil in a large stock pot.
    • Add the rice.
    • Stir constantly until it begins to toast. About 5 minutes.
    • 4 minutes after, add the onion.
    • Do not stop stirring, or the rice will burn.
    • Look for a golden color in the rice.
    • Add the garlic, bouillon, cumin, water, and tomato sauce.
    • Stir to combine.
    • Cover and cook for 12 minutes on medium heat.
    • Turn the heat off.
    • Let rest for 5 minutes with the lid still on.
    • The tomato sauce will have come to the top.
    • Uncover and mix to combine.
    • Serve.

    Notes

    To use a canned tomato sauce, only use 4 oz + 1/2 more water. 
    To use chicken broth, omit the water and bouillon. Add 2 tbsp salt. 
    It’s crucial to let the rice rest after cooking. Even if it doesn’t look fully ready, don’t touch the rice until 5 minutes afterwards. 
    If the rice is not ready even after resting, add 2 tbsps water. Nothing more, or the rice will be mushy. Cover again and let rest for an additional 5 minutes. 

    Nutrition

    Calories: 278kcal | Carbohydrates: 52g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 30mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Mexican, Mexican Basics, Recipes, Side Dishes, Trending, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Carol

      March 7, 2023 at 11:02 am

      My husband has complained about mexican rice being too mushy our entire married life. Says his memory growing up was long grain fluffy, flavorful rice. Can’t wait to surprise him with this one.

      Reply
      • Maggie Unzueta

        March 28, 2023 at 9:05 am

        The key to get that delicious texture of the classic Arroz Mexicano is to cook it with just the right amount of water and don’t remove the lid while cooking. Let me know how it turns out!

        Reply
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