Easy Authentic Mexican Rice

Easy Authentic Mexican Rice

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  aprilr

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (5)

Rate This Recipe
Carrie C.

Carrie C.

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 a little bland. With some doctoring this could be my new Mexican Rice recipe. I am going to try substituting salsa for the tomato sauce next time and see if that helps.



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 was a kid.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Maria's Mexican Rice


next recipe:

Easy Mexican Rice