Authentic Mexican Rice (Arroz Rojo)

Mexican Rice, or arroz rojo, is a staple in Mexican cuisine! It is a red rice that is cooked in chicken stock and tomato juice, which gives it that beautiful red color. I learned how to make this recipe from my Abuela, who learned it from her mother. 

This is hands down one of my MOST requested Mexican recipes-  so many of you have expressed that you can never get arroz rojo right, so I did some testing in my kitchen and made a fool-proof recipe for perfect Mexican rice, every single time!

I highly recommend that you read through this entire post for some very important information about the cooking process. I am sharing with you, all of the tips and tricks that my Abuela taught me to make perfect Mexican rice every time without fail. You got this!

Mexican vs. Spanish Rice

I’m not sure why but I’ve noticed that people tend to use these terms interchangeably, but Mexican rice is NOT the same as Spanish rice!  

Spanish rice uses saffron and is usually more of a yellow color. It is also firmer than Mexican rice, which tends to be more on the fluffy & soft side. I don’t know how to make Spanish rice so I’m not exactly sure about all the differences- my point is that they aren’t the same!

There are also different names for this depending on who you ask. My Mexican side of the family is from Jalisco and my Abuela calls it “sopa de arroz.” But I have some Mexican in-laws that are from other parts and call it “arroz rojo.” 


  • Long grain rice – My Abuela ALWAYS uses Mahatma® Rice Extra Long Grain White Rice for this recipe! This is super important and does actually matter. The rice grains are extra long, which means it contains less starch and cooks to a super fluffy & drier texture which is exactly what we want. 

  • Tomato sauce- you can use either canned or fresh tomato sauce! If using fresh tomatoes, you want to make sure you find the ripest, reddest tomatoes you can if you care about color. 

  • Chicken bouillon- Knorr chicken bouillon is what I recommend (this is a key ingredient), but you can use whatever you have available. Chicken stock will work (but may be a little greasy), or tomato bouillon to make it vegan. 

  • Vegetables- my Abuela’s rice is a very standard version using only onions and garlic, but you may also add carrots, peas, or red bell pepper if you want. 

  • Other seasonings- garlic powder and just a little salt to taste.

  • Hot water– whether you are using water or chicken stock, the liquid used to steam the rice in this recipe has to be HOT when you pour it in. 

  • Aromatics- these ingredients are optional but will give your rice a very authentic taste- cilantro and jalapeno. The jalapeno will not make the rice spicy at all- it is just to add flavor, although I do actually like to eat them with my meal!

Tips from Abuelita

My grandmother’s name is Estela (I was named after her), and she is not much of a cook. In fact, my abuela hates cooking! However, she did learn how to make arroz rojo from her mother and I have to say that it is a very solid recipe. Everyone in my family loves when she makes arroz rojo!

She was so methodical when she taught me how to make it many years ago, which I always thought was so cute! It was also extremely helpful in understanding how to make perfect arroz rojo every time. If you keep the following tips in mind, I promise you will master this recipe in no time at all:

    • Use Mahatma® Rice Extra Long Grain White Rice. Trust me, the kind of rice you use matters. The extra long grain rice contains less starch and cooks to a dryer, fluffier texture. Jasmine rice is a little too starchy, and basmati rice has an aroma that is not authentic to Mexican rice. 

    • Toast the rice in oil. It is really important to toast the rice in oil until it turns a golden color and puffs up a little, which usually takes about 5 minutes. This is done by first sautéing onions and garlic in oil, then adding the rice and moving it around constantly until it is well toasted. 

    • Add the chicken bouillon and garlic powder to the toasted rice. When the rice is nearly done toasting, mix in the bouillon and garlic powder and continue mixing/toasting for one more minute. My abuela says the rice absorbs more flavor this way. 

    • Fry the tomato sauce with the rice before adding water. We want to mix the tomato sauce with the rice and quickly mix & fry together to develop the tomato flavor and also make it a deeper red color. You can actually see the redness become deeper as you fry it. 

    • Use HOT water! For this one, I am not really sure about the reason. But my abuela told me you have to add hot water and that the liquid on the sides of the pot should be bubbling when you pour it in.  I think this helps with the texture of the rice- it ensures that you get perfectly fluffy rice that is not mushy or clumps together.

    • Use a heavy-bottomed pot. The best way to make sure your rice does not burn at the bottom is to use a pot that isn’t too thin at the bottom. A good quality non stick is the best way to go. I use a Korean stone pot to make ALL of my rice dishes and nothing ever sticks! 

What texture to look for

The texture we are looking for is fluffy, soft, with tiny visible bits of tomato coating each grain of rice. When you open the lid and see a bunch of tomato at the top- this is good! That’s what we want. Just fluff the rice to mix it in. 

The rice should be a tiny bit on the dry side (but still soft and fluffy).  If your rice is really wet and mushy, you probably added too much water and/or overcooked it. 

This recipe is kindly sponsored by Mahatma® Rice. I carry their products in my kitchen at all times!

Authentic Mexican Rice (Arroz Rojo)

4.98 from 99 votes


  • 1 1/2 cups Mahatma® Rice Extra Long Grain White Rice
  • 3 tbsp neutral oil
  • 1/4 onion diced
  • 1 garlic clove crushed
  • 1 tbsp Knorr chicken bouillon
  • 1/2 tsp garlic powder
  • 2 roma tomatoes (makes 8 oz tomato juice)
  • 2 cups hot water
  • 1/4 tsp salt or to taste
  • 3 sprigs cilantro
  • 1 jalapeno


  • Over medium heat, add the oil to a heavy-bottomed or good quality non-stick pan, then fry the onions and garlic
  • When the onions and garlic have lightly browned, remove the garlic and set it aside.
  • Add Mahatma® Rice Extra Long Grain White Rice to the pot and toast the rice in the oil, moving it constantly for about 5 minutes or until it becomes slightly puffy and golden brown.
  • Add the Knorr chicken bouillon and garlic powder, the mix and continue toasting for another minute.
  • Blend together the roma tomatoes and fried garlic clove. You should have about 8 oz (1 cup) of tomato sauce.
  • Add it to the rice, stirring constantly for 30 seconds. The color should change to warm reddish orange color. At this point, watch the heat to make sure the bottom is not burning. Adjust the heat if you need to.
  • Add the HOT water to the rice. It has to be hot- if the liquid isn't bubbling on the sides of the pot, your water is not hot enough. Stir in salt to taste at this point if you're adding. I recommend about 1/4 tsp.
  • Add the cilantro and jalapeno on top, continue boiling over medium-low heat until some of the water has evaporated. Then turn the heat to the low and cover for 20 minutes. Do NOT lift the lid!
  • After 20 minutes, turn off the heat and fluff the rice with a fork. There will be a thin layer of tomato sauce at the top- that is what we want. Just gently fluff & mix it into the rice to distribute evenly.
  • At this point, the rice is ready if you don't like overly soft rice. This is good for me, but if you want it more soft & fluffy, cover for another 10 minutes (no heat).

*This post contains affiliate links to products that I actually use & recommend. I am not sponsored by these brands, but I do make a small commission from qualifying purchases made through these links.

This Post Has 135 Comments

  1. Ariel Paz

    5 stars
    Made this tonight with medium grain rice. Used chicken broth and added cumin, parsley, and oregano. Topped it with cilantro. Turned out fantastic. This is my new mexican rice recipe. Thank you.

  2. Andrea

    I’m confused do you add the chicken stock to the pan after frying the rice? Also I hate onions so how would I make this without them? I need help, Can you just give me the steps with tomato sauce and chicken stock? I have brain issues. Thank you!

    1. Anonymous

      Looking at the Ingredients in Recipe…, there is no Chicken Stock. You add chicken bouillon during the “frying process” The Liquid comes in after (water and blended tomato’s)

      1. Holly smith

        Hi. Do you cook the onion and garlic together? I’m confused on how you’re gonna take the crushed garlic out.

        1. Stella

          Yes, cook them together until garlic is nice and fragrant. It should be very easy to take it out, it’s just one piece of crushed garlic.

          1. Michael

            5 stars
            Common Sense Right lol i mean….awesome rice!

      2. Jeanne Travis

        5 stars
        Mahatma is the rice I always use. This is the best rice recipe ever. I made double portion for a gathering. It was so delicious! I really enjoyed the walk through

  3. Kyle

    5 stars
    I don’t know what’s more beautiful Stella or the rice

  4. Michelle Herrera

    5 stars
    Where can I get the Korean pot that you used? Thank you!

  5. Macie

    5 stars
    Delicious!!! Exactly like the restaurant!

  6. QD427

    5 stars
    I’ve tried a ton of Mexican rice recipes but this has to be hands down, the best one! The rice is so flavorful and fluffy! Thanks Stella!

    1. Denyse

      5 stars
      Made this earlier today for a batch of mini-burritos. Love it! I served myself a small bowl and topped it with some salsa and avocado, and had a very nice lunch.

  7. Teresa (@teecao)

    5 stars

    This recipe is fool proof. My rice comes out perfect every time. I have to stop myself from eating the whole pot when I cook this. I used regular jasmine rice and a non stick pot and it comes out just fine. Thank you Stella for your perfected recipes <3

  8. Tranie77

    5 stars
    My daughter loved the rice! It was so easy to follow. Thank you!

  9. Itzhel Dimas

    5 stars
    Tried this and it was super easy I loved it!!!!

  10. @tinaychoe

    5 stars
    This is the best recipe for Mexican rice. It tastes just like the rice I would get at my favorite Mexican restaurants at home. So easy to follow!! My kids love it too!

  11. billy__laotian

    5 stars
    This is my go to recipe for spanish rice!

  12. Cpono_

    5 stars
    This is one of my favorite recipes of yours! It never disappoints and has become a weekly staple.

  13. Libby

    5 stars
    Love this recipe! Easy to make in a rice cooker too when I’m feeling lazy

  14. Stacey

    5 stars
    Our most favorite rice with any Mexican dish we make

  15. Melissa

    5 stars
    I’ve been eyeing up this recipe and finally made it. It came out so delicious. Thank you for sharing your recipes.

  16. @Av8r787

    5 stars
    This is my go-to for Mexican Rice. Comes out perfect every time because it’s the way your abuela has been making it. Perfection!

  17. Morgane

    5 stars
    I love this recipe! I’ve always struggled to make good Mexican rice and am so thankful for this. I saved it for myself and sent to all my friends 😊

  18. Sonia

    5 stars
    This is hands down the best recipe for Mexican rice! When people ask me for my recipe I send them this! My mom taught me how to make it but it never came out right. It would be different every time I made it. This recipe makes us so easy and comes out the SAME every time.

  19. Sarah

    5 stars
    I love this recipe! I’ve been making it since Stella released it. It’s such an easy and delicious staple recipe in our house!! Thanks for all the detail and work put into sharing your recipes.

  20. Honoria

    5 stars
    Yes to this whole recipe!!! And double yes to the steaming hot stock! Low fuss, excellent results. My kind of recipe. Thanks for sharing!

  21. Jenna Sheah

    5 stars
    My favorite Mexican rice recipe! Thank you!

  22. Jasmine

    5 stars
    probably one of the most authentic ways I’ve seen rice made. Mine came out so good with tons of flavor. Loved the recipe and it’s fresh ingredients. Just how my mom makes it. Great great job. love it.

  23. Villa Salinas

    5 stars
    This recipe is perfection. Love the tips you give like adding HOT water. I’ve always added cold water and couldn’t figure out why it never came out right.

  24. Sheila

    5 stars
    Love this recipe!! Easy to follow, delicious and good to freeze & reheat! Thanks for sharing all your wonderful recipes!

  25. Angel pantoja (ig. Atlfan98)

    5 stars
    Easily my favorite rice recipe. Coming from a mexican family im very picky about rice and this one is the best!

  26. Shellie

    5 stars
    My sister and I love this recipe! It’s full of flavor so thank you so much for sharing it with everyone. Keep up the good work! XOXO

  27. Jamie V. IG: jahmie_

    5 stars
    I have made this recipe more than 50+ times in the last two years and it is absolutely the best! Hoping to perfect the consistency as I have trouble without burning the bottom of the rice, but delicious nonetheless!

  28. Brandy

    5 stars
    I have made this every week!! So delicious and so simple to make! It’s my family’s favorite! Thank you so sharing your tips and secrets, Stella!

  29. Chococat628

    5 stars
    Thank you so much for sharing this recipe! Your directions make it so easy and it comes out super delicious!!

  30. Nnncy

    5 stars
    Thee best mexican rice recipe, period! HOT WATER TIP IS CRUCIAL! Don’t skip it!

  31. Lovely_tay_

    5 stars
    I learned how to make this rice from my mom. She makes it so good that she is always the rice maker for any events my family has. She makes it almost exactly like this Stella recipe with the exception of the jalapeño. I started adding a jalapeño to my rice since seeing this recipe and my mom liked the little added flavor that she now makes it like this too. Love this recipe!

  32. Doris

    5 stars
    This recipe is amazing. This is my go to.

  33. Theresa_p

    5 stars
    This the best! I’ve been trying so many and this one gets it RIGHT! So comforting and just makes everything else taste better together. Thank you!

  34. Victoria Calderon

    5 stars
    This has become my go to whenever I am making a Mexican meal I get so many compliments on my rice now . I use to dread making rice because I could never get it right but all that has changes thank you so much for sharing .

  35. Anonymous

    5 stars
    I’ve always struggled with making Mexican rice and this is the most perfect recipe! Best rice ever! Thank you!

  36. Wai Ying Chan

    5 stars
    This is hands down my favorite recipe from Stellanspice! I made this the first time when I tried to impress my Honduran mother in law. She was definitely impressed and said that it tasted just like how her Mexican husband made it! You know it’s the real deal when a Latina mom compliment the food you made.

  37. Kira

    5 stars
    SO GOOD. This recipe is amazing. Truly. I make it once a month, if not every other week. Not even sure how I lived life without it before 😭❤️

  38. Bly

    5 stars
    I feel bad that I didn’t leave a review sooner! I’m not usually great at remembering but just know this recipe is on my saved list and I use it pretty much weekly. It’s so so good and has never failed me! So easy and super tasty—so much so, that my boyfriend begs me to make it anytime I’m making Mexican for dinner, haha! Thank you for sharing all your amazing recipes with us! : )

  39. Alison Choi

    5 stars
    My family LOVES Mexican rice (especially my son)
    My TA is Mexican and she shared her family recipe with me years ago! That is the only way I’d make my mexican rice. After trying your recipe, I don’t think I can go back to hers hahaha 😆

  40. Alba Marina De la Torre

    5 stars
    Rice has always been hard for me to make. I’ve tried many recipes and it always ended up mushy. This recipe; however, is so easy to follow and now I know the trick is in frying the rice really well. I love that you use natural ingredients and the jalapeño gives it the best little kick.

  41. Mariana Hernandez

    5 stars
    I always struggle with my rice! But thanks to you, now it’ll be perfect!!

  42. Ohh_jenn

    5 stars
    Loved how easy this recipe was to make and all the ingredients were easily accessible for me!

  43. Kate Summers

    5 stars
    Me and my husband loved it! I love how easy it was to make and fast. ♥️💖

  44. Genevee Morales

    5 stars
    The most easiest arroz rojo recipe ever! I’ve always had trouble making it when my suegra would teach me. Taste great and my family absolutely loves it when I make it.

  45. Niisee -Instagram

    5 stars
    Love this recipe. I have made it several times and it is now my go to for making Mexican red rice.

  46. PG Acree

    5 stars
    This is the best recipe I’ve come across so far for Mexican rice. Thank you for sharing it.

  47. King_subie

    5 stars
    I love making this rice! Perfect for eating with so many foods. U make it so easy to learn!

  48. ohitstiffi

    5 stars
    Best and easiest recipe for Spanish Roja Rice! I’ve made this 3 times now and it gets easier every time. I think this recipe tastes better than some authentic Latin restaurants who don’t put as many steps into making Spanish rice.

  49. Sweet

    5 stars
    I make this over and over again, it’s literally the perfect recipe!!! Don’t tell anyone but my Latino husb said it’s better than his mom’s 🤫👀

  50. Nicole Duarte

    5 stars
    Stella – this was the recipe that came up in REELS when I first found you and the rest is history! Literally make my Mexican rice this way every time now. I also loved your juicy chicken breast with the sour cream. I enjoy trying all your recipes thank you for the quality recipes and content

  51. Lina

    5 stars
    The best Mexican rice recipe ever!

  52. Dave

    I FINALLY made this recipe. Excellent food, and clear instructions, thank you. I don’t have any heavy non-stick, so a heavy bottomed stainless steel pot had to do (timing becomes critical). Also, swapped in hot tomato sauce (yellow can) for fresh tomatoes. I am wondering about the jalapeno halves. Are these left in the dish for the more adventurous? Or are they like the veggies after making stock, with no remaining value?

    1. Stella

      Hi Dave, thanks for leaving a comment! I usually eat the jalapenos with my meal, but you can also make a salsa out of them or just toss them. However, since you used the hot tomato sauce (i’m assuming el pato), I’d say you can probably leave the jalapenos slices out next time 🙂

  53. Georgia

    5 stars
    Oh my GOD. this came out so incredible. I was def nervous because I used canned diced tomatoes and doubled the recipe, but it just came out so amazing. I never leave reviews but I had to leave one here. Probably one of the best things I’ve ever made. Thank you!

    1. Stella

      Hi Georgia, thanks so much for leaving a comment! I’m so glad you loved this recipe 🙂

      1. Tammy

        I plan to make this this weekend. how many servings is this? I need to make enough for 40 people..

    2. Kris

      5 stars
      Thanks for the canned tomato “test”, I want to use them too. I also have a great Mexican-American store 20 minutes away that I have Sofrito from, but didn’t want the other flavors. It’s really hard to get tomatoes right now in NW Ohio that aren’t wickedly bitter, super expensive and rock hard.

  54. Leslie Price

    My daughter plans on making this for our dinner Sunday along w shrimp fajitas. One thing I am unsure of you, sauté the garlic and onion together but then you say remove the garlic and don’t mention the onion and then later on in the recipe when you mention putting the garlic in with the tomatoes, you don’t mention the onion again are you saying you have to separate the little pieces of onion from the garlic and just remove the garlic? TIA

    1. Stella

      Hi Leslie, the garlic should be added to the oil whole (but crushed) and then taken out and added to the tomato sauce. You should not be taking any onion out.

  55. Herm II

    5 stars
    Have been searching for a traditional Mexican Rice recipe for awhile, glad to have ran across yours. As the flavor was there, my texture was off and initially had hard pieces of rice throughout, even with adding an additional 15 minutes cook. Followed your instructions to the tee, so what in you opinion may have I missed?Again, still the best; I just need to perfect the technique.

    1. Stella

      Hi Herm, it sounds to me like 1 of 2 things may have happened. Either the strength of the heat on your stove was too low, or maybe you toasted the rice a little too long. Rice can be quite fickle- I hope you’ll give this recipe another try!

  56. Caylee Toms

    Hello, I have Knorr Chicken Tomato Bouillon at home. Do you think this would be ok to use?

    1. Stella

      Yes, I have that one and use it sometimes instead!

  57. Saam

    5 stars
    Hi Stella,
    How big is your stone pot? I thought I had the same size but after pouring in the hot water, it got pretty full to the brim. Also, do you wash your stone pot with soap or just baking soda? Finally, what happens if you wash the rice prior to toasting it? Does it have to be dry rice? Wondering if that’s what caused mixture to reach the brim. Rice is still cooking, but wanted to ask these questions while I wait. Thank you!

    1. Stella

      It’s 20 cemtimeters in diameter so it’s pretty large compared to what you have. It sounds to me like you used a personal sized pot maybe? The water definitely shouldn’t have reached the top.

      If you wash the rice before toasting it, I find that the texture just doesn’t come out right. Typically in rice dishes, you don’t want the grains to split, but in this one you do. Thats how you create the fluffy, dryish texture. It’s difficult to get this texture when the rice is wet before toasting it in oil. Hope this helps!

  58. Anonymous

    5 stars
    My Son asked me to make this recipe and it was amazing, I did change a few things, I used 4 ounces Goya tomato sauce mixed with 4 oz of chicken broth, and Goya chicken bouillon instead of Knorr.

  59. Anonymous

    5 stars
    Just made this and it is DELICIOUS. Had to sub in a can of diced tomatoes to blend with a plum tomato and doubled the recipe. 10 out of 10. If you’re wondering if this is the recipe to use – trust those of us who have tried it. It is delicious.

    1. Maya

      Hi! I’ve used this recipe a bunch and I love it. quick question tho, do you rinse your rice first or no?

  60. Brittany

    5 stars
    Holy bananas this is delicious!! I boiled water before I started cooking to make sure the water was hot. 🙂 I needed three romas to make 8 oz. and did use extra garlic because I love it. Mine did get scorched on the bottom a bit, so where the recipe says to watch the heat, definitely do – will turn down at that point next time. Will *definitely* make again, thank you so much!

  61. KIMBER

    5 stars
    This is my second time to cook this using your recipe. The 1st was last week, and for practice because I didn’t want to mess it up today, for Christmas dinner. Your instructions are clear and concise. I followed them as you laid them out, and, both times, our rice turned out PERFECT!!! I’m 53 and have tried so many times to make Mexican rice. (I’m grew up in New Mexico and Texas, so you would think I would have figured it out by now.) Thank you so much for helping me!! My non-traditional Christmas dinner was a hit and no leftovers! Merry Christmas, and Happy New Year!

  62. Anonymous

    Thank you for sharing this recipe. I plan on making this….Just have a question. Do you peel the tomatoes?

    1. Stella

      No I do not peel the tomatoes but you can if you want to 🙂

  63. Genevieve

    5 stars
    I’m done looking for the perfect Mexican rice recipie because I finally found it! This tastes just like my Grandmother’s. I’ve made this several times. Thank you for sharing.

  64. Michelle

    Hi Stella, Thank you so much for posting this recipe and the detail and photos are perfect; I can’t wait to try it!
    The link for the pot is no longer working, would it be possible to get another link?

    Thank you so much!

    1. Stella

      Hi Michelle, unfortunately this pot sold very quickly after I posted about it and I haven’t seen a restock since. I haven’t been able to find anything that I can personally vouch for, but if I do I will definitely update the link. Hope you like this recipe!

  65. Yve

    5 stars
    I added green onions. The only word I can say to describe this recipe is… OUTSTANDING!

  66. Brooke

    5 stars
    Best Mexican Rice I’ve ever had!! I love to make homemade Mexican food & have tried a lot of different rice recipes, but this is by far thee absolute best!! Light, very fluffy and flavorful..mmm.! 😃 Thank you for posting!!

  67. Marji

    5 stars
    After reading all the great reviews, I really wanted this recipe to be the last recipe I ever need to test for making perfect Mexican rice. I followed the instructions religiously. I did not deviate from the recommended ingredient list, especially the Mahatma Rice, and ….. 10/10 would recommend. Fluffy, fragrant, savory and delicious. Please extend my sincere gratitude to your Abuela.

  68. Reggie

    5 stars
    I followed your recipe to the exact word and it turned out perfectly to the picture, I’m a black man and my wife is from Mexico I wanted to cook the authentic rice for once. You broke the recipe down to the fullest. thank you keep up the great work!

  69. Anonymous

    5 stars
    This is the absolute best rice! It’s my mom’s favorite and every time she asks me to make it I’m like “wait a minute, I gotta pull up Abuela’s recipie!” Thank you so much for sharing, and thank your Abuela for us too! 😋

  70. Anonymous

    5 stars
    Trying out your recipe today, Arroz rojo is one of my favorites. And yes there is a definite difference between Arroz rojo & Spanish rice.. I married into a Puerto Rican/Italian family. There’s so many delicious recipes for rice depending upon individual cultures and/or family traditions. You have – Arroz Amarillo, habichuelas con arroz blanco, frijoles negros cubanos con arroz blanco, arroz con gandules.. so many to choose from and each is delicious ♥️ Thank you for sharing your recipes

  71. Anonymous

    5 stars
    I forgot to mentioned above…every herb, aromatic and green vegetable I made this with came straight from my garden. Everything made in a small town Mexican restaurant. I’m sure it makes a difference. You can actually taste the freshness.

  72. Anonymous

    5 stars
    I lived in Cholula de Puebla for 4 years while I was in college. This looks and tastes exactly what I was served in restaurants there. After 50 years I finally discovered this recipe. I made it last night as a side for a chicken thigh with butter garlic sauce. My entire meal was perfection. It’s not often that I find a way to bring the flavors I loved back then. Thank you so much.

  73. Megan

    5 stars
    Absolutely delicious. Came out perfectly, definitely adding this to the regular rotation. Thank you!

  74. Beth Stanco

    5 stars
    Fabulous! Made one tweak (cumin) to bring in the flavor that we love. My son loves Mexican rice and he is extremely picky when it comes to this dish. He gave two thumbs up!! Thank you for sharing.

  75. Nancy

    5 stars
    Stella – Thank you (and your Abuela!) for this recipe! I recently made this for a get together with friends, and it came out perfectly. Honestly, it is better than what I have had at local restaurants and was a total hit.

  76. Nathan Hardin

    5 stars
    Made this recipe for a work function…everyone raved about it! Thank you!!

  77. Ashley

    5 stars
    This rice was phenomenal!! Sooo good

  78. Bianca

    5 stars
    This rice is delicious, tastes as if my mom made it. I tried making the way my mom makes it but it always comes out wrong and plus she doesn’t do any measuring with the ingredients she just wings it. Thank you for posting this recipe.

    1. Ren

      5 stars
      this was an amazing recipe! I had to deviate from the recipe a little to use what I had. so I used canned tomato sauce (still 8 oz), and only had minced garlic on hand so I fried it in with the onions. I also only had brown jasmine rice so I had to use a bit more water and cook for a longer time. while the rice turned out a LITTLE gummy it was still fantastic!! absolutely making this again!

  79. Reggia Stapleton

    Thank you so much for the recipe. I am planning to make it tomorrow night for a dinner party. I was wondering if the rice would still taste as good if I made it ahead of time and reheated?

    1. stellanspice

      Yes absolutely it will still be good when reheated!

  80. Scott Gallardo

    5 stars
    ¡Muchas gracias abuelita! ¡Tu receta de arroz es perfecta!

  81. Sandy

    5 stars
    Rice is one of those things I have struggled to master, but THIS WAS SO GOOD AND ALSO EASY! I was out of cilantro, but that didn’t matter! The color, texture, and flavor was spot on! This is restaurant quality yummy! I only just found you, but I can’t wait to try some more of your recipes!

    1. stellanspice

      Hello Sandy! Thank you so much for the rating and comment, I’m glad you loved it. A lot of people struggle to get this one right so you’re definitely not alone! Hope you like my other recipes too 🙂

  82. Jamie S.

    5 stars
    Turned out great! Restaurant-quality recipe, for sure! I would recommend using 3-4 Roma tomatoes. I used three and was just shy of 8 oz.

    1. stellanspice

      My roma tomatoes must have been huge! Glad you loved the recipe, thank you for commenting <3

  83. Michael Long

    5 stars
    Always struggled with making rice, followed this to the letter… best results Ive ever had, light , fluffy and full of flavor,Thank You for sharing.

  84. Marissa R.

    4 stars
    Literally JUST finished making this. I think my water may not have been hot enough as I did the 20 mins plus the 10 extra off heat and the rice isn’t quite finished cooking. But the flavor is amazing. I’ll def make this again.

    1. Teri

      4 stars
      Taste was remarkable, but it wasn’t quite done and I followed the recipe perfectly. Is there a way I can make it cook a little longer like just a couple minutes without ruining it?

      1. stellanspice

        Rice can be fickle- it’s probably a difference in the strength of your stove as well as the kind of pot you are using. I would make adjustments either in time or a bit stronger heat on your stove for when it is cooking covered on low heat. Hope this helps!

  85. KF

    5 stars
    Soooo delicious. Thank you for posting this. I have had many a friends Mexican mother try to teach me but I still could never get it right. The excitement when I opened the lid and it was PERFECT RICE. I never thought it was possible! The only tweak I make is to add extra tomato boullion because I like it salty. But amazing with or without.

  86. David Y

    5 stars
    Just made with a couple of minor tweeks. I didn’t have cilantro on hand so used a little dried parsley and added about 1/2 teaspoon powdered beet to bring up the colour, plus the heart health aspect of that ingredient. Excellent recipoe! Thanks for posting!

  87. Jasmine

    5 stars
    The rice came out perfect! I’ve been trying to figure out how to make authentic tasting Mexican rice from home for like 10 years now and this was it! So delicious! Thank you 🙂

  88. A.Davis

    5 stars
    I made this recipe for my daughter’s graduation party & taco bar, and they loved it!!! I didn’t follow the recipe 100% as I always find a way to tweak things and make it my own. I dbld the ingredients, and 12 ladies at almost an entire skillet full of the rice by themselves. I’m going to do the Paletas next with my boys.

  89. Millie

    5 stars
    Absolutely easy & blasting with flavor. I added chopped carrots, celery, green beans & red peppers. Yummy..

  90. Scott

    5 stars
    Finally! I have been to hundreds of taco shops in Tijuana and San Diego, and of all the recipes I’ve tried, this one is by far the closest to those. Thank you for sharing Stella – I made it exactly as you indicated, and it was perfect. PERFECT.

  91. Iris

    5 stars
    Great recipe, so easy to make. Going on my rotation!

  92. Christie

    This was amazing. I did use canned tomato sauce and made one change by also adding a few dashes of cumin when I mixed in the bouillon and garlic powder.

  93. Jacqui

    I would like to use your recipe for a party. I need to make enough for 50 people as a side. I wouldn’t make this all at once but was hoping for a recommendation on max amount to make at one time.

    1. stellanspice

      The recipe as written should be enough for 6 people as a side dish, so I would recommend doing 8x this recipe for 50 people 🙂

  94. Kerry

    5 stars
    Your recipes are amazing! I have been trying to perfect rice forever. This is recipe is the BEST and so easy!

    1. stellanspice

      Hi Kerry, thank you so much for your comment! Rice can be tricky sometimes, I’m glad this recipe worked for you 🙂

      1. Amanda

        With the jalapeños in there, does it come out spicy? I love spicy, but my kids do not. I will be making this tonight, with dinner, I am super excited! Also, I love that you added pictures to the step by step instructions! Thank you!

    2. Ursula

      5 stars
      I made half a cup of rice. Used tomato paste to make the sauce and Chicken bouillon. Followed everything else and it truly came out amazing. Tempted to lift my lid but I kept it shut the entire time.

  95. Nicole

    I want to make this but does the jalapeno make it spicy? I love spice but my little kids don’t! Thank you!

    1. stellanspice

      The jalapeno is just for flavor and won’t make the rice spicy. I think it will be okay for your kids 🙂

    2. Lindsay

      5 stars
      I did not use the rice or bouillon brands mentioned. I also used canned tomato sauce and omitted the jalapeno. I typically cook rice with a 1:1.2 rice to water ratio and this recipe called for more water AND liquid sauce?! I was so worried it would turn out a mushy, watery mess. But this turned out PERFECT. I have been trying to make this rice for years. Thank you SO MUCH for this recipe!!!!

      1. stellanspice

        Hi Lindsay, thank you so much for leaving a comment. Great to know the recipe still works great using alternative options for the ingredients 🙂

  96. Carla

    5 stars
    Delicious recipe and I have tried soooo many! I think the boiling water and the jalapeno/cilantro made this the top recipe! I would LOVE to know what pot you are using to cook the recipe in!!! I need a good caldero and yours looks awesome. Please reply! 🙂

    1. stellanspice

      Hi Carla, thank you so much for your comment! I’m glad you liked the rice. I’m using a Korean stone pot. You can purchase one here

      I have the 20 cm pot but I think they are sold out of that one. You can still purchase the 18cm or 22 cm 🙂

  97. Joe B.

    Outstanding recipe! Made exactly per instructions except for omitting cilantro…didn’t have any. This one is now the “go-to” recipe for our family.

  98. Ashley

    5 stars
    Delicious!! This was perfect for the dish I was making! Thank you!

  99. JANY

    Would love to find a delicious authentic cheese and onion enchiladas recipe to pair with this rice. Our fave Tex-Mex restaurant chain Don Pablo’s shut down and hubby is always disappointed. Can you believe some Mexican restaurants use American cheese?!?

  100. Odelia Ramos

    5 stars
    Yummy I use Jasmine rice but came delicious thanks for a better updated recipe than I did I love finding new recipes and improve my own cooking greatly appreciate it! You have lovely recipes!

  101. Anonymous

    5 stars
    Made this last night and it was so good! Family approved!

  102. Maria

    5 stars
    OMG, Thank you so much for posting this recipe. The step by step instructions really helped! It turned out delicious

  103. Adela

    5 stars
    Only had jasemin rice, still came out super yummy. The flavor is on point!

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Hi, I'm Stella!

I come from a multicultural background, and cooking has been one of the best ways for me to stay connected to my heritage. My recipes are tried and tested, many of them passed down through family. I hope you enjoy these recipes as much as we do!

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