• Skip to main content
  • Skip to primary sidebar
Mamá Maggie's Kitchen
menu icon
go to homepage
  • Recipes
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Contact
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Mexican

    Arroz Mexicano (Mexican Rice)

    Published: Aug 27, 2021 · Updated: Jan 27, 2023 by Maggie Unzueta

    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
    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.

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

    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. 

    Table of Contents

    • 1 Ingredients
    • 2 Frequently Asked Questions:
    • 3 Step-By-Step Instructions
    • 4 Be Careful!
    • 5 How to Reheat:
        • 5.0.1 Hungry for More?
    • 6 Arroz Mexicano (Mexican Rice)
      • 6.1 Ingredients
        • 6.1.1 To Make the Tomato Sauce:
        • 6.1.2 To Make the Rice:
      • 6.2 Instructions
        • 6.2.1 To Make the Tomato Sauce:
        • 6.2.2 To Make the Rice:
      • 6.3 Video
      • 6.4 Notes
      • 6.5 Nutrition
          • 6.5.0.1 Maggie Unzueta

    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 ½ 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 tablespoon 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 + ½ tablespoon 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 tablespoon 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 ½ 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. 

    Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    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 86 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 17 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 6 cups
    Calories: 278kcal
    Author: Maggie Unzueta

    Ingredients

    To Make the Tomato Sauce:

    • 2 tomatoes quartered
    • ¼ onion quartered
    • 1 garlic clove
    • 1 cup water
    • 1 tablespoon chicken bouillon

    To Make the Rice:

    • ⅛ cup olive oil
    • 2 cups long grain white rice
    • ¼ onion finely diced
    • 1 garlic clove finely minced
    • 1 tablespoon chicken bouillon
    • pinch whole cumin
    • 1 ½ 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.

    Video

    Notes

    To use a canned tomato sauce, only use 4 oz + ½ more water. 
    To use chicken broth, omit the water and bouillon. Add 2 tablespoon 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!
    Maggie Unzueta
    Website | + posts

    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.

    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Albondigas de Pollo (Chicken Meatball Soup)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Mexican Mashed Potatoes
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Tuna Empanadas (Empanadas de Atún)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Empanadas de Cajeta (Mexican Caramel Empanadas)

    More Mexican

    • Albondigas de Pollo (or Chicken Meatball Soup) served in a decorative Mexican blue plate and topped with cilantro and sliced jalapeno.
      Albondigas de Pollo (Chicken Meatball Soup)
    • A bowl of Mexican Mashed Potatoes served in a bowl next to green jalapenos.
      Mexican Mashed Potatoes
    • Two Empanadas de Atun on a white plate next to a sauce.
      Tuna Empanadas (Empanadas de Atún)
    • Empanadas de cajeta served on a large plate.
      Empanadas de Cajeta (Mexican Caramel Empanadas)

    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

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Cheryl

      August 05, 2023 at 1:23 pm

      Hello, I haven’t made the rice yet because I was wondering if you rinse the rice first. I really like want to try this recipe.

      Reply
      • Maggie Unzueta

        August 09, 2023 at 4:35 pm

        I don’t rinse the rice. Some people do to rinse off excess starch and rinse any dust. It’s totally up to you.

        Reply
        • Phil Salcido

          August 27, 2023 at 11:34 am

          5 stars
          I made this recipe 😋 and it tastes just how my grandmother use to make it. She was my world. Thanks Mama Maggie.

        • Maggie Unzueta

          August 30, 2023 at 7:04 am

          So glad you liked this recipe!

    2. Anonymous

      April 18, 2023 at 9:36 am

      How much do u add if u use canned tomato sauce

      Reply
      • Maggie Unzueta

        April 18, 2023 at 9:58 am

        I left it in the recipe notes section. 🙂 To use canned tomato sauce, only use 4 oz + 1/2 more water.

        Reply
    3. Deb Hood

      April 12, 2023 at 12:44 pm

      5 stars
      Am I doing it wrong? Everytime I make it, it’s always burnt on the bottom. Should I lower the heat?

      Reply
      • Maggie Unzueta

        April 12, 2023 at 1:37 pm

        Arroz can sometimes be tricky to get just right. If your rice is constantly burning on the bottom, try lowering the heat and make sure you are using enough liquid when cooking the rice.
        If you see that the rice keeps burning, you may want to consider using a different pot, if you are using a thin-bottomed pot, it may be more likely to overheat the bottom and the rice will cook more on that part than from the top. Remember that different stoves and pots may require some adjustments, so it may take a little trial and error to find the way to make your perfect Rice. Don’t give up and keep experimenting until you get the results you want. Good Luck with your Arroz Mexicano. 😉

        Reply
      • Millie

        April 24, 2023 at 3:51 pm

        Tried this recipe today and followed the recipe exactly, but my rice came out mushy.

        Reply
        • Maggie Unzueta

          April 25, 2023 at 8:27 am

          Sorry to hear that, it can be frustrating. Remember that the procedure may vary depending on the type of rice grain, I also recommend you make sure to read the manufacturer’s instructions on the package of rice you are using. Different brands and varieties may have different cooking times and amount of water needed. With this in mind, I suggest you experiment with the amount of water and avoid stirring it once it is cooking with the pot covered.
          I hope you find these tips helpful. Don’t give up making This Arroz Mexicano, it is a delicious dish.

    4. Carol

      March 07, 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
    5. Maryann Stevens

      February 12, 2023 at 5:06 pm

      5 stars
      I made this rice recipe to go with homemade beef enchiladas tonight. I always use ground cumin, and it came out delicious and was a great accompaniment. Thank you!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 11:28 am

        I’m glad you liked this recipe, enjoy!

        Reply
    6. Anonymous

      December 18, 2022 at 5:23 pm

      5 stars
      Just like my mom’s, so delicious!! Thank you for the recipe!

      Reply
      • Maggie Unzueta

        December 20, 2022 at 8:25 am

        It warms my heart each time I get comments like this. Glad you enjoyed the arroz mexicano.

        Reply
    7. Anonymous

      October 12, 2022 at 3:24 am

      Did not mention measurements in recipe to general

      Reply
      • Maggie Unzueta

        October 14, 2022 at 10:16 am

        All the ingredients and measurements are listed in the recipe.

        Reply
    8. Catalina

      November 13, 2021 at 11:42 am

      Making rice is a hit or miss with me. More than a cup of rice is disaster! I made rice one time, and one time only, for a gathering. I heard a guest say “parece gelatina”!! 😂 (I think I spelled that correctly.) Your recipe seems fairly easy. I’ll give it a try. Thank you.

      Reply
      • Maggie Unzueta

        November 15, 2021 at 9:38 am

        Try this recipe. You won’t regret it. Remember to let it rest after it is cooked. Lid on. Then mix it. Good luck!

        Reply
    9. Linda

      September 07, 2021 at 9:19 pm

      5 stars
      This Mexican rice is so easy to make and delicious

      Reply
      • Maggie Unzueta

        September 14, 2021 at 10:24 am

        That’s great! So glad you liked it.

        Reply
    10. Toni

      September 07, 2021 at 7:33 am

      5 stars
      Oh I love it!! So quick and easy to make and tastes so good!

      Reply
      • Maggie Unzueta

        September 14, 2021 at 10:23 am

        Indeed. Glad you loved it. 🙂

        Reply
    11. Aya

      September 07, 2021 at 1:21 am

      5 stars
      This looks so good and easy to make!

      Reply
      • Maggie Unzueta

        September 14, 2021 at 10:23 am

        Yes. This is my favorite side dish. 🙂

        Reply
    12. Pam Greer

      September 06, 2021 at 11:26 am

      5 stars
      Now I can have rice just like my favorite Mexican restaurant!

      Reply
      • Maggie Unzueta

        September 14, 2021 at 10:21 am

        Yes! I’m sure you’ll enjoy it.

        Reply
        • Mary Nagle

          December 16, 2022 at 7:25 pm

          I’ve always added cumin to my Mexican rice like my mother did. It adds so much flavor! None of the Mexican restaurants I go to add cumin to their rice and I find it quite bland. I’m going to try your method of letting the rice rest. I normally cook only one cup of rice for 20 minutes, but when I’ve doubled the recipe the rice is not fully cooked at the end of twenty minutes, yet all of the liquid is gone.

        • Maggie Unzueta

          December 17, 2022 at 9:36 am

          That’s the trick to making good Arroz Mexicano, let it rest. You can’t rush this recipe. Also, in regards to restaurant rice, everyone has their own version. This is my version. The way I learned it. 🙂

    13. Agnieszka

      September 06, 2021 at 10:23 am

      5 stars
      This is an excellent authentic recipe! Will save it for sure!

      Reply
      • Maggie Unzueta

        September 14, 2021 at 10:20 am

        Yes, it is! Hope you enjoy it.

        Reply
    14. Lara

      September 06, 2021 at 9:52 am

      5 stars
      I tried this rice in the weekend and my husband loved it! Will be definitely doing it again for my family!

      Reply
      • Maggie Unzueta

        September 14, 2021 at 10:20 am

        So happy your husband liked it!

        Reply
    15. Sue

      September 06, 2021 at 5:23 am

      5 stars
      This was the perfect side for taco night – thanks!

      Reply
      • Maggie Unzueta

        September 14, 2021 at 10:20 am

        yes! It’s taco night every night at my house. lol.

        Reply
    16. Anna

      September 06, 2021 at 5:04 am

      5 stars
      This is such a versatile dish! The rice came out perfect, so fluffy and so delicious! Great side dish, but equally delicious on its own!

      Reply
      • Maggie Unzueta

        September 14, 2021 at 10:20 am

        So happy you liked this recipe!

        Reply
    17. Mihaela | https://theworldisanoyster.com/

      September 06, 2021 at 12:29 am

      5 stars
      I’m seriously craving it right now! Super side dish!

      Reply
      • Maggie Unzueta

        September 14, 2021 at 9:55 am

        Yes it is! 🙂 Thank you for your comment.

        Reply
      • Emmanuel Kling

        April 08, 2022 at 11:47 am

        I recently became vegan so I’ve had to learn how to cook since rest of familia isn’t. I’ve tried many recipes and this is by far the best Mexican rice I’ve made! Thank you!

        Reply
        • Maggie Unzueta

          April 18, 2022 at 10:39 am

          Your comment made my day. Thank you!

    18. Andréa Janssen

      September 05, 2021 at 10:04 pm

      5 stars
      What a great flavor. Loved it!

      Reply
      • Maggie Unzueta

        September 14, 2021 at 9:55 am

        That is awesome to hear. Thank you!

        Reply
    19. Denise Ch.

      September 01, 2021 at 12:11 pm

      5 stars
      hello, maggie! not sure if you will read this but I did your recipe today and my kids loved it!! I have been trying to make rice and it just wouldn’t come outright. I kept telling myself I just can’t do this meal. My mom, aunt, grandmother tried to help me and I would burn it or overwater it or under. LOL, so today I saw your post and said the heck with it why not try alone. AND IT CAME OUT PERFECT!! I will definitely try your other recipes. Thank you!

      Reply
      • Maggie Unzueta

        September 03, 2021 at 9:29 am

        You just made my day. I’m SO glad you and your kids liked it!

        Reply

    Primary Sidebar

    A picture of Maggie Unzueta in her kitchen holding a coffee cup.

    iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

    More about me →

    Popular

    • Birria de Res, or Mexican Beef Stew, in a brown bowl topped with chopped onions and cilantro.
      Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
    • Camarones a la Diabla served next to white rice and lime wedges.
      Camarones a la Diabla [VIDEO]
    • Menudo, or Pancita, is Mexican comfort food at its best. Served for Sunday brunch and shared with lots of love. By Mama Maggie’s Kitchen
      Menudo (or Pancita) + VIDEO
    • Instant Pot Pork Tamales stacked and ready to cook. Surrounded by cilantro and decorative Mexican kitchenware.
      Instant Pot Pork Tamales [VIDEO]
    • Caldo de Camarón, or Mexican Shrimp Soup in a white bowl with a rich, guajillo sauce. Spoon lifting shrimp and avocado. Cilantro and lime on a dark brown table.
      Caldo de Camarón – Mexican Shrimp Soup + VIDEO
    • Carne En Su Jugo in a white bowl topped with cilantro beans bacon
      Carne En Su Jugo + VIDEO

    FEATURED IN


    Online publications Mama Maggie's Kitchen has been feature in.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Subscribe

    • Sign Up! for emails and start cooking Mexican food today!

    Contact

    • About Maggie
    • Contact
    • Cookbook

    © 2010-2023 · Mama Maggie's Kitchen ·