Easy Authentic Mexican Rice

Easy Authentic Mexican Rice

aprilr 0

"This is the tastiest Mexican rice. My grandmother taught me how to make this very simple dish and it goes well with almost anything. Add green bell pepper, red bell pepper, or fresh tomato into the rice before simmering for extra flavor and color."


35 m servings 171 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Heat canola oil in a skillet over medium-high heat. Cook and stir onion and potato in hot oil until lightly cooked, about 2 minutes. Stir rice into onion and potato until rice is golden, 2 to 4 minutes.
  2. Pour water, tomato sauce, and chicken bouillon into vegetable and rice mixture; stir and bring to a rolling boil. Cover, reduce heat to medium-low, and cook at a simmer until rice is tender, about 15 minutes.
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  1. 7 Ratings


I made this for Cinco De Mayo. I was a little uncertain with the potato in it but it came out well. I made this in my new rice cooker...so easy! I would suggest adding some spice to it as it was...

Flavor was good but texture was not

We just didn't care for it, sorry. It's got about twice the amount of tomato sauce needed; it simply overpowers the rice, making it taste more like the boxed Spanish rice Mom used to make when I...

Mom makes this and I was simply trying to find a recipe using all the ingredients I remember her using so thanks. While it's not as tasty as other fancier Mexican rice recipes on this site it's ...

Bland, very bland. All you could taste was the potato.

Too Tomatoey that's all you could taste in it.