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4.08 from 26 votes

Authentic Mexican Rice

For my Authentic Mexican Rice, often times called Spanish rice depending on where you grew up, onions, garlic, tomato paste and spices get sautéed with rice and steamed until rich and fluffy. The perfect side dish for any Mexican dinner.
Prep Time5 mins
Cook Time38 mins
Resting Time5 mins
Total Time43 mins
Course: Side Dish
Cuisine: Mexican, Tex Mex
Keyword: Authentic Mexican Rice, Mexican rice, rice dish, Spanish rice
Servings: 4
Calories: 346kcal
Author: Kevin Is Cooking


  • 3 tbsp oil
  • 1 small onion chopped (3/4 cup)
  • 4 garlic cloves minced
  • 1 carrot shredded (3/4 cup)
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 1 cup long grain white rice (rinsed, See Note 1)
  • 2 cups chicken stock


  • Heat oil over medium heat in a large saucepan or pot. Add the onion and sauté for 3 minutes. Add the garlic and stir for a minute. Add the carrot and sauté for 2 minutes more.
  • Add the cumin, salt, pepper and tomato paste. Stir and cook for 2 minutes, scraping bottom of pan and browned bits. Add the rice and sauté for several minutes.
  • Pour chicken stock into pot and stir to mix thoroughly. Bring to a boil and cover. Lower heat and simmer for 25 minutes or until all liquid has been absorbed.
  • Turn off heat and allow to rest 5 minutes and then fluff with a fork and serve with lime wedges and chopped cilantro.


  1. A tip I'll share with you is to rinse the rice to remove all starch, it tends to make the rice clumpy, and we want light and fluffy.


Calories: 346kcal | Carbohydrates: 50g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 736mg | Potassium: 504mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2870IU | Vitamin C: 8.7mg | Calcium: 46mg | Iron: 1.7mg