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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 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.”
Ingredients:
- 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.
She was so methodical when she taught me how to make it many years ago, which was 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 or stainless steel is the way to go.
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.
You can’t have rice without beans!
If you’ve made it this far, you might as well make my refried beans too! Made with simple ingredients and authentic Mexican flavors, these homemade refried beans are the real deal. It’s the perfect pairing to arroz rojo!
This recipe is kindly sponsored by Mahatma® Rice. I carry their products in my kitchen at all times!
Recommended
Authentic Mexican Rice (Arroz Rojo)
Ingredients
- 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
Instructions
- 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).
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night. I halved the recipe and used Basmati rice (all I had). It turned out really good! I will be using this recipe from now on!!
Do you rinse your rice till it comes clear?
This recipe came out absolutely perfect, and I will be making it time and time again
I’ve tried a million recipes to get Mexican rice right…and this one was exactly what I have been trying to achieve! Thank you so much 🙂 looking forward to trying more of your recipes.
Fantastic recipe! Made this for a big family meal and received many compliments! Rice grains stayed individualized and did not get mushy or clumpy. Flavor was great too! Definitely will be saving this recipe for future uses!
I’ve tried several recipes for Mexican tie and this one is the best by far. I’ve come back and made it several times. It’s amazing
My go to recipe for authentic Mexican rice. It definitely taste like legit mexican rice.
In step 4 when you refer to the “mix” what mix are you meaning?
think she meant “then mix”…not “the mix”
Love!
I made this last night for dinner and oh WOW the rice is better than any I have had at a restaurant! My family loved it. We are adding this into our regular meal planning.
Thank you for sharing this recipe.
This recipe is my “go to” for Mexican rice. It comes out perfect in flavor and texture every time. Thank you for sharing!
This is an excellent recipe for authentic mexican rice. Thank you
Ggg
Your grandma knows what she is doing
Followed exactly and came out perfect!
I have tried making arroz rojo several times, watching TikTok recipes and youtube tutorials, but it always came out either mushy or undercooked around the edges. Usually, I never had an issue with ingredients or ratio nor flavor. I believe it was just technique. This time I decided to follow this super easy recipe exactly, and more specifically letting rice boil on medium-low until some water has evaporated and then turning it to low heat and covering for 20 minutes. I can proudly say that it worked! My rice came out fully cooked and fluffy. Thank you!
I want to try this recipe, but I use Mahatma long grain brown rice. Will there be a variation in the cooking time as this usually takes a little longer than white long grain rice?
I made this last night for dinner and it was delicious despite me over frying the onions and it got really dark. We are a mixed race family (Mexican and Hmong) and I had my Mexican husband try it and he approved of the taste and texture of how the rice came out. He joked about opening up a food stand or restaurant if i continued to make delicious food.
Sooo good! This is my go-to for this kind of rice. Tastes just like the kind you get at the restaurants. The only thing I do differently is leave out the jalapeño since my family isn’t into hot stuff.
as a Chef my self I had to make a few modifications, but overall an amazing recipe almost the same way my grandma made it when I was young 🙌🏽
What modifications did you make?
It’s Thanksgiving and I just found this recipe and it looks awesome!! I’m going to try this out because it will go great with the fried pork I’m serving today,
Thank you for this recipe!
I’m going to try this recipe as soon as I can. Thank you
Oh my goodness ! The best !!! I added bit of tomato paste and chicken broth to the blender cause I love it bit saucier . Thanks!!! Finally THE rice I remember as a kid!
This has been one of my favorite foods my entire life. I’m so glad that I landed on YOUR recipe to help me pull it off for the first time. It’s delicious and I thank you for sharing this generational dish wish us.
Thank you for this recipe! I have made it several times. Definitely my go to.
my family loves this recipe thank you so much
solid recipe that I’ve revisited multiple times.
thank you
It’s definitely the recipe I was looking for with easy to follow directions. Thank you Chef for sharing.
Can I make this in a rice cooker? what adjustments would I make as far as the liquid?
Really liked this recipe. I just couldn’t figure out how to make Me I am rice, but your instructions were so clear. I did you jasmine, long grain, rinsed. I did fret a bit about rinsing rice as not too many recipes touch on this and I didn’t want to add in more liquid. Worked well, just incase someone was interested in using another type of rice. I also subbed the tomato-chicken bouillon in for a richer color and taste. That worked well too. Mexican husband gave me two thumbs up. Thanks again for sharing your recipe!
Can this dish be made about 3 days ahead of a camping trip? If so, how would you store it or freeze it?
I would freeze it in zip locks and use in my cooler as an ice pack until we reheated it. I imagine you could reheat in a skillet, on a flat top, or in foil on the grate over the fire. Just be careful not to let it get too over cooked.
The best and easiest recipe to follow.
The best and easiest recipe!
Me and my family tried this recipe tonight and OMG!!! We all loved it. It turned out perfect!! Thank you for a wonderful recipe!!
My go to for Mexican rice! I do use a good canned sauce, add a little fresh garlic, mix in some diced jalapenos and serrano, etc. I play with it differently every time, always turns out great! Thank you and your abuela for this recipe!
Absolutely Delicious!! I’m a 57 yr old Mexican mom but have NVR been able to make perfect Spanish rice, but not for lack of trying. Everyone has tried to teach me their version but I’d nvr been able to perfect their recipes, TIL NOW!! Thank you!! 🙏🏼 ve made this recipe 5 or 6x’s now and each time it was PERFECTLY DELICIOUS!! 😋
P.S. I just made a HUGE pan of this rice recipe for my grandson’s graduation party. It was the first dish of many dishes to DISAPPEAR!! Not a grain of rice left! It got rave reviews from the guests 😋.
Remember Sally, this is “Mexican Rice” not “Spanish Rice” – LOL 😂
This is the closest recipe to my mother in law’s. I will be trying a mix of this version with hers and my own versions combined. she used a chicken bouillon, but I like chicken broth. I don’t remember ever using onion, but definitely the garlic, and a whole hot pepper put on top for flavor. I also rinse the rice to get as much starch out as possible, and add salt to taste. Yum!
Followed the recipe exactly and the rice came out perfect! Great texture and flavor!
Excellent, authentic recipe. Your directions were clear and my rice turned out delicious and was eaten up quickly by my rice-loving family. I will say that the jalapeno pepper WAS spicy, but I like spicy.
First successful Mexican rice recipe of many attempted from others. From, but separated from San Antonio roots and flavors for forty years. This recipe is delicious and provides the desired textures and flavors. Easy to prepare and reheats well. Thanks Stella Navarro-Kim.
Girl!!!! Mexican rice has been my arch nemesis for years and I was finally happy with my end result! your step by step and pictures were awesome! Thank you for the recipe.
Yes!! The pictured instructions were very helpful!!
Great recipe. However, the adds block the recipe and are annoying
I doubled this recipe for a potluck. I thought I followed it pretty closely—I’ve made other similar Mexican rice recipes using the same techniques. It tasted good but some of the rice remained undercooked, even though I gave it 27 minutes. Any ideas what I could have done wrong? I’m using a new gas stove—is it possible “low” was too low?
Undercooked rice is a common problem with any one pot/one pan rice recipe where the rice is boiling/cooking in all the liquid but the liquid is not enough for the rice to be fully cooked. You will need to add more liquid eyeballing it but not too much to ensure the rice boils it off.
This was pretty easy to make and very good.
So delicious! I made this for a party – 7 cups of rice in two separate pans, added a little green pepper to it for additional flavor, but not sure it needed it. The jalapeños and cilantro added so much dimension and interest highly recommend this. I did buy the rice she told me to buy, and it was excellent. Worth it. If you’re looking for a Mexican rice recipe, this is it no further !
made this tonight with Mahatma long grain white rice. The only change I made was tomato paste with a water rinse out for the can instead of tomato juice. I grew up in Texas a couple hours from the boarder. This is just home cooking for me. This is a very authentic recipe. Just toast your rice until it’s deep golden brown for best results.
Super easy! Family loved it. Tasted just like good Mexican restaurant rice. The jalapeños on top are a must! Great flavor and reheats well!
Best Mexican rice recipe I have made!!! It is spot on!!! This is what I am use to for Mexican rice in California. I am a Spaniard and my husband is a Mexican. Spanish rice is way different that Mexican rice. It often has big chunks of onions, peppers, tomatoes, and we even throw in meat sometimes, and even carrots and peas. Often we throw in the kitchen sink, too. Haha. GREAT RECIPE!!! The only Mexican rice recipe I will use from now on. THANKS SO MUCH!!!
absolutely amazing. thank you 😊
I have made it twice and followed the recipe as close as I can. It is so good. Thank you for sharing!
Made this today as a side to my mexican lasagna. Wasn’t too sure about the tomato sauce. Couldn’t I just use a can of tomato sauce instead? I used parboiled rice, low sodium chicken stock, and added half a sweet red pepper. Cooked it covered for 17 minutes and it turned out perfectly. Then I added the cilantro. Delicious!
Perfect recipe! My family loved it. Thank you!
Absolutely love it. Tweaked it only a little because I like more garlic, jalapeño, and cumin…but it is also fantastic as is! This is 100% my go to recipe for Mexican rice. Thank you so much!
wThis was so good! I used 2 serrano peppers instead of the jalapeno pepper because that’s what I already had and didn’t want to make a trip to the store just for that. Tomatoes aren’t really in season right now so I used a can of tomato sauce.
My family loved it! We used it for burrito bowls with beans and instant pot shredded chicken thighs (trader joe’s taco seasoning, can of beer, 2 tsp knorr chicken bouillon, a cup of water), shredded cheese, and an assortment of toppings (lettuce, tomato, avocado, sour cream, salsa, lime wedges). This was a big hit! They were eating the rice on its own after everything else was gone.
Absolutely love it. Tweaked it only a little because I like more garlic, jalapeño, and cumin…but it is also fantastic as is! This is 100% my go to recipe for Mexican rice. Thank you so much!
Best rice ever!
I make 3 minor subs.
Add 1/2 tsp onion powder, 1/2 tsp garlic powder and I use New Mexico green chile instead of Jalapeño.
Outside of those three I follow the recipe to the letter!
Wow!
Best Mexican rice I’ve made yet! Tastes like my mother in laws! Thank you for this recipe! Will only be using this to make it from now on.
Thank you for your recipe, my family loves arroz & beans. I have been looking at recipes & yours looks amazing.
controversial question here possibly, but
do you rinse the rice before using it?
Girl!!!! Mexican rice has been my arch nemesis for years and I was finally happy with my end result! your step by step and pictures were awesome! Thank you for the recipe.
Thank you for your recipe, my family loves arroz & beans. I have been looking at recipes & yours looks amazing.
the Mexican rice is perfect! I have been looking for this for a long time! Thank you so much for sharing!
Finally after doing many arroz rojo recipes this is the one I have not burned XD because the instructions were so easy to follow, delicious! Definitely leaving the seeds next time from the jalapeños and adding some elote 😍
Awesome recipe thanks for this
This has become my go to Rice when cooking any hispanic meals. Absolutely love it! Great flavors portions. Honestly simple and perfect
Yes. I make it in a Yeti (Instant Pot copy). Almost the same steps. Set to “Sear/Saute” to cook the onions & garlic in oil, then to toast the rice. After adding in & cooking the blended tomatoes & garlic sauce (or canned tomato sauce, if I don’t have fresh tomatoes), turn off the pot. Add water, cilantro & jalapeño. (NOTE that I have found that adding another 1/4 cup of water helps keep the rice from getting too dry). Put the lid on & set to “Pressure Cook” for 4-6 minutes (past rice recipes I’ve used called for 4 minutes, but for rice that’s been toasted, I’ve found 5-6 minutes works better, with my usual preference being for 5 minutes). After it is done, let it “naturally release” (leave vent knob closed) for 10 minutes, then slowly release the remainder of the pressure manually (turn the pressure release knob open). Open the lid & fluff the rice. If it’s slightly undercooked, I’ll put the lid back on for another 5-10 minutes. If the rice is / eventually gets to the right texture you’re looking for, remove the cooking liner from the Instant Pot outer shell, so the rice won’t over cook & get mushy. Hope that helps.
RC, it almost sounds like you’ve turned it into a different receipe. I’m going to try the original version because it sounds uncomplicated. I recently learned that the reason my red rice was too mushy was because my cast iron pot didn’t have a tight-fitting lid. I switched to a stainless steel pot with a tight-fitting lid and it made all the difference. I have a version about the original recipe. In some places the reference to is “tomato sauce” and in some places it says “tomato juice” but these are two very different ingredients. Which has worked best for any of you?
I tweaked the recipe a little bit to satisfy my whole family, but we thoroughly enjoyed this! Spot on, just like at the Mexican restaurants out here in NM! Thank you for sharing.
We’ve made this so many time and my family love it. It reminds us of my husband’s abuelita’s rice.
I was a sceptic, but this is the best Mexican rice I’ve ever had outside a restaurant.
Looks so good!! Can this be done in a rice cooker and if so what changes should be made?
How many servings in the recipe? I’d like to make it for a party. Is it easily doubled?
It depends how you are serving it. If it’s going to be a side dish, it will feed more people. I’d say between 6-8. You can double the recipe by simply doubling the ingredients- the instructions should stay the same 🙂
Delicious!!! Made this and your refried beans tonight, loved them both. Thank you for sharing your recipes!
I made this tonight, thank you! It was perfect in every way!
you came the closest to my mother in law`s recipe using fresh tomatoes thank you for authenticity.
So flavorful and the grains stay separate after refrigerating. I’ve made it 3 times in the last couple weeks. Definitely a keeper!
Many people think “crushed garlic” is what you get when you use a garlic press (it’s not). Crushed garlic is sometime called “smashed” garlic to avoid the confusion.
This is an excellent recipe!! I live in Texas and we eat Mexican rice a lot. I’m vegan so I used better than bouillon unchicken to the water in place of regular chicken bouillon. My family loved it!
I love this recipe! I’ve made it a number of times. It’s always great with my carne asada. I only have Jasmine rice right now—has anyone made it with jasmine rice? Any tips? Or should I make a trip to the store for the right kind?
I will have to say I have looked for a good authentic Mexican rice recipe and this one is it. Would I be able to use leftover already cooked rice instead of raw?
Fantastic recipe! I didn’t have to add anything extra 🙌🏿
Do you remove the cooked jalapeños or stir it in?
The rice was awesome. Thank you for the recipe. Rice reminds me of my mom rice when I was a kid.
I am making this rice tomorrow as it looks SO good! However, I must not be as smart as anybody else in these comments because I don’t get one part. Can anybody help out?? Here is what I find confusing:
At the start, you cook the onion & garlic and set aside. Then, the next part you add the rice “to the pot.” (This can’t be the SAME pot that holds the garlic & onion…right?) Down further in the recipe, it says to blend the tomatoes & fried garlic. Is THIS the fried onion & garlic you made in the first step? If so, then you certainly didn’t add the rice, & other ingredients, to that onion & garlic, right? Thank you to anyone who can clear this up!!
Never mind! Got my answer & it wasn’t even hard! LOL!
Yeah can you share the answer you got on the Mexican rice. I just found this and I would like to know also. Please and thank you.
Hi, I can answer your question! The garlic needs to be lightly browned along with the onions first (to bring out some flavor), then removed from the pot to blend with the tomatoes. Only take out the garlic, not the onions. It is only one clove of garlic, crushed but still in one piece. Shouldn’t be difficult to pull out one clove of crushed garlic. Hope this clarifies things!
I’m going to make this tonight and sort of had the same question. But if you read closely, you only remove the garlic, not the onions. Then you add that set aside garlic to the tomato’s to make the sauce. And the rice indeed goes into the same pot w the onions (if you look at the picture, you can see the browned onions in w the rice)
It was only the chunk of garlic you set aside to be blended with the tomatoes. You put the rice right in the pot with the onions.
It says to remove the garlic, not the onion. You add the garlic only to the tomatoes to blend.
I’m going to go out on a limb based on other recipes I’ve read and i just made some Mexican rice last night. You saute the onions and garlic then remove them from the pan…its to flavor the oil. yes, you put the rice in that pan. you then blend the garlic and onion with the tomatoes to make a puree. Hope that helps.
A bit late of a response here but– I think blending the tomato with the fried garlic step should be towards the beginning, between 2 and 3. After sauteeing the onion and garlic, leave the onions in the pot and blend only the garlic with the tomatoes. Then you eventually pour that mixture into the same pot with the onions. It’s all done in one pot. Honestly, I find it easier to have it ready before starting and will either saute the garlic on its own or throw it in raw before blending it with the tomatoes. The former will produce more tomato flavored rice, whereas raw will lend a more garlicky flavor, imo.
Great rice! Served with skirt steak tacos and elote corn ribs. The addition of the jalapeño and cilantro really put this over the top.
Can I make this in a ride cooker?
I can make this in my ninja foodi. Equal parts rice to water/broth. My foodi allows me to toast the rice on a different setting. This is key for fluffiness so if your rice cooker doesn’t allow you to toast ahead of time, use a pot on the stove.
I give it 5* calor perfect, flavor very tasty and fluffy. Better than my own recipe.
Gracias,
Maria Elena
How many servings is this recipe ?
Hi Liana, this recipe will make between 4-5 cups of cooked rice. Servings per person will depend on whether the rice is the main course or side dish. Normally it is a side dish, so this recipe should be enough to feed 6-8 people.
Absolutely better than most restaurants. Its really worth the effort.
Fabulous recipe. I use rotel instead of tomatoes (or sauce) and I add a can of corn (I always double the recipe, big family) and we love it!! Great instructions! Yum yum!!!
I made this tonight with chili verde. it was soooooo good. just like a fav restaurant made before they closed!!!!
I made it! Woo hoo! First time in my 66-year life, I made GOOD restaurant-style Mexican rice! As a vegetarian with migraine issues, I omitted the boullion (chicken and MSG) and threw in a shake of smoked paprika and chili powder and it turned out just fabulous! Also, I rinsed my rice (jasmine) first and had no problems with it. Bookmarked!
This is amazing! I often pass on the rice at restaurants because it’s boring. I do admit I added my twist, added shrimp towards the end with some Mexican cheese on the side to make it a one pot meal. It worked for me.
I’m so glad that you put this recipe up, it is so frustrating when I just want this specific rice, but the Mexican restaurants around will charge $5 for maybe a half a cup of it and I could eat a half a cup three times a day, so being able to have this rise without spending so much money to get that perfect flavor is a treasure!
I would die for this rice.
Where did you get your pot? How many quarts is it?
This exact recipe is in Spanish on the Mahatma website. Did they get it from you? The chicken or the egg? 🤔
Yes, it was a partnership and they put my recipe on their website too. My name is on the recipe before the instructions start 🙂
Hi Stella, I haven’t made this recipe yet but I am planning on making it for a party and was wondering if I could make it the day before and reheat it the following day? If so what is the best way to reheat. Also could I use a cast iron Dutch oven to make it in? Thank you in advance for your response.
Hi Cheryl! Yes, you can make it a day ahead. Make sure you do not store hot rice in the refrigerator- let it cool down first. You can spread it out on a baking sheet to cool down faster, then store in the fridge in an air-tight container.
To reheat, put the rice in a microwave safe container and cover with a damp paper towel. Microwave for 30 seconds, fluff the rice with a fork, then cover with the damp paper towel and microwave again for 30 seconds. Repeat this until the rice reaches your desired texture and temp. Hope this helps!
Flavor on this was amazing but I’m not sure what I did wrong.. my rice was very crunchy at the end. Any advice? I followed all the suggestions on the stand of rice and using hot water. Thanks in advance!!
It sounds to me like your rice was undercooked, so probably not high enough heat while it was steaming. On my stove a medium-low to low heat is at about the third notch on the dial, but everyone’s stove is different. Hope you try it again!
THE BEST!
Clear and very good instructions. Came out the way we like it. Def go-to. Yummy
I had the same thing happen the first time I made this. We are having a mexican Taco themed reception for my sons wedding and I was trying out recipes. I made it again and added 1/2 more water and it turned out amazing.. I prefer softer rice personally, and thought I would give it one more shot.. good luck!
In addition to possibly being undercooked, I’ve also had this happen when I did the opposite & severely over-toasted the rice in oil (toward the beginning of the recipe) using other recipes I’ve tried in the past. Learned my lesson the hard way. Only needs a light toasting, not to the point where the rice is technically “burnt”.
Stella, this rice recipe was awesome. Made it for a work potluck and they wiped the dish clean. Had to go home and make another batch for dinner that night. Thank you for sharing.
Thank you for the delicious recipe!! My rice turned out perfect.
Hi! This looks exactly what I want! I want to use canned tomato sauce. Can I use one 8 ounce can and blend it with the fried garlic? Thanks!
Yes the recipe shows you can definitely use an 8oz can of tomato sauce with the fried garlic instead of fresh tomatoes! I did and it turned out great.
that was my question too. recipe itself sauce 2 tomatoes to make “8 oz of t. juice”, yet later in the detailed description it is referred to as “sauce”. I often will not have fresh tomatoes & must used canned sauce or paste, & do so.e sort of conversion. so following this recipe, I’d either be blending 1/2 c. sauce with 1/2 c. water (to make 1 c. of “juice”, or just use the entire can of sauce as-is.
Hi Stella, I’m looking to make this recipe for a party (to feed ~50). I was thinking of multiplying the ingredient list by 5. Do you have any tips on making this recipe in bulk? Thanks in advance!
Outstanding recipe. I’ve been making Mexican rice for the last 30 years, and it was always very good, but jst could never get that exact flavor profile and this level of fluffiness. I absolutely believe it is in the frying of the tomato/veg with the rice before adding the water AND using HOT water from the kettle that made the difference. Everything else was pretty much the same thing I’ve always done, so that has to be the change. Thanks so much, I will be using this technique from now on.
Just made this receipt, it’s so flavorful! Loved it exactly as written. Bookmarked for later. Cheers!
Delicious!!! I only had minced garlic and can tomato sauce so just left the garlic in the pan with the onions when toasting the rice. I will never go back to box Mexican rice ever again! So easy too!!!
Hi. I’ve been looking for and making various recipes for so called authentic Mexican rice (like a Tex mex restaurant), all were underwhelming and disappointing. So I’m going to try this one as it looks wonderful. Pictures look exactly like what I’m looking for. We like the texture of the split rice and on the dryish side. Just like yours looks. A few questions as will be making this weekend. I too use mahatma rice, it’s the best I think.
I’d like to add the frozen carrot/pea mix. How much to add? When to add? And should it be thawed first? Thank you for sharing this very detailed and informative post! I learned something today!
How much is 1 serving?
If you are doubling the recipe how long would you recommend cooking the rice? Thank you! I made a small batch and it is amazing and so delishious.
Hi Erin! You can double the ingredients and follow the rest of the recipe as written. To keep it as close to the original cook time, I recommend using a wide shallow pot (at least 10 inches in diameter). Otherwise, you may need to add a couple more minutes to the cook time. Hope this helps!
THANKYOU SO MUCH
made this rice twice ! First time with water and this time with chicken broth . So simple and yet so tasty and easy to make ! You can’t mess up!
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.
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!
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)
Hi. Do you cook the onion and garlic together? I’m confused on how you’re gonna take the crushed garlic out.
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.
Common Sense Right lol i mean….awesome rice!
I would describe it as smash/crushed so it is in a fairly large enough to pull out of the pan. if the garlic is too small it is likely to burn while you toast the rice which will cause you to have bitter bits.
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
I don’t know what’s more beautiful Stella or the rice
Creep
Where can I get the Korean pot that you used? Thank you!
Delicious!!! Exactly like the restaurant!
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!
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.
THIS IS THE BEST MEXICAN RICE RECIPE!!!
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
My daughter loved the rice! It was so easy to follow. Thank you!
Ok , here I go first time ever to make Mexican Rice. I’m nervous! Practice makes perfect so I won’t give up.
Tried this and it was super easy I loved it!!!!
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!
This is my go to recipe for spanish rice!
…except it’s Mexican rice, not Spanish rice (note Stella’s comments at the beginning re Mexican versus Spanish rice).
This is one of my favorite recipes of yours! It never disappoints and has become a weekly staple.
Love this recipe! Easy to make in a rice cooker too when I’m feeling lazy
Our most favorite rice with any Mexican dish we make
I’ve been eyeing up this recipe and finally made it. It came out so delicious. Thank you for sharing your recipes.
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!
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 😊
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.
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.
Yes to this whole recipe!!! And double yes to the steaming hot stock! Low fuss, excellent results. My kind of recipe. Thanks for sharing!
My favorite Mexican rice recipe! Thank you!
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.
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.
Thanks
Love this recipe!! Easy to follow, delicious and good to freeze & reheat! Thanks for sharing all your wonderful recipes!
Easily my favorite rice recipe. Coming from a mexican family im very picky about rice and this one is the best!
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
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!
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!
Thank you so much for sharing this recipe! Your directions make it so easy and it comes out super delicious!!
Thee best mexican rice recipe, period! HOT WATER TIP IS CRUCIAL! Don’t skip it!
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!
This recipe is amazing. This is my go to.
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!
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 .
I’ve always struggled with making Mexican rice and this is the most perfect recipe! Best rice ever! Thank you!
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.
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 😭❤️
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! : )
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 😆
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.
I always struggle with my rice! But thanks to you, now it’ll be perfect!!
Loved how easy this recipe was to make and all the ingredients were easily accessible for me!
Me and my husband loved it! I love how easy it was to make and fast. ♥️💖
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.
Love this recipe. I have made it several times and it is now my go to for making Mexican red rice.
This is the best recipe I’ve come across so far for Mexican rice. Thank you for sharing it.
I’ve substituted oil for lard and I use the knorr tomatoes and chicken seasoning powder so it has a bit more of tomato flavor and two extra garlic that’s raw and I add a bit of white onions into the blender that makes it over the top of, I substituted water for chicken stock and WOW that’s awesome. you can do about anything after you master her recipe and tweak the recipe a bit, but not much or you can ruin the rice recipe. the recipe is the best homemade Mexican rice I’ve ever tasted for home cooking and it’s as good or better than so many Mexican restaurants. I would like to get her refried beans and enchilada sauce recipes and a whole bunch of other recipes when has because she knows how to make great food and is so nice to share it with the whole world. thank you for everything
I love making this rice! Perfect for eating with so many foods. U make it so easy to learn!
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.
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 🤫👀
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
The best Mexican rice recipe ever!
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?
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 🙂
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!
Hi Georgia, thanks so much for leaving a comment! I’m so glad you loved this recipe 🙂
I plan to make this this weekend. how many servings is this? I need to make enough for 40 people..
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.
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
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.
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.
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!
Hello, I have Knorr Chicken Tomato Bouillon at home. Do you think this would be ok to use?
Yes, I have that one and use it sometimes instead!
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!
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!
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.
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.
Hi! I’ve used this recipe a bunch and I love it. quick question tho, do you rinse your rice first or no?
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!
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!
Thank you for sharing this recipe. I plan on making this….Just have a question. Do you peel the tomatoes?
No I do not peel the tomatoes but you can if you want to 🙂
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.
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!
Michelle
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!
I added green onions. The only word I can say to describe this recipe is… OUTSTANDING!
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!!
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.
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!
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! 😋
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
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.
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.
Absolutely delicious. Came out perfectly, definitely adding this to the regular rotation. Thank you!
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.
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.
Made this recipe for a work function…everyone raved about it! Thank you!!
This rice was phenomenal!! Sooo good
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.
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!
It was the Jasmine rice that made the texture gummy. I had made that mistake years ago making a different recipe. Definitely follow her lead on ingredient’s and specific techniques. I haven’t been disappointed yet.
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?
Yes absolutely it will still be good when reheated!
¡Muchas gracias abuelita! ¡Tu receta de arroz es perfecta!
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!
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 🙂
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.
My roma tomatoes must have been huge! Glad you loved the recipe, thank you for commenting <3
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.
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.
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?
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!
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.
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!
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 🙂
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.
Absolutely easy & blasting with flavor. I added chopped carrots, celery, green beans & red peppers. Yummy..
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.
Great recipe, so easy to make. Going on my rotation!
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.
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.
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 🙂
Your recipes are amazing! I have been trying to perfect rice forever. This is recipe is the BEST and so easy!
Hi Kerry, thank you so much for your comment! Rice can be tricky sometimes, I’m glad this recipe worked for you 🙂
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!
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.
I want to make this but does the jalapeno make it spicy? I love spice but my little kids don’t! Thank you!
The jalapeno is just for flavor and won’t make the rice spicy. I think it will be okay for your kids 🙂
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!!!!
Hi Lindsay, thank you so much for leaving a comment. Great to know the recipe still works great using alternative options for the ingredients 🙂
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! 🙂
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 🙂
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.
Delicious!! This was perfect for the dish I was making! Thank you!
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?!?
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!
Made this last night and it was so good! Family approved!
OMG, Thank you so much for posting this recipe. The step by step instructions really helped! It turned out delicious
Only had jasemin rice, still came out super yummy. The flavor is on point!
Can you double this recipe? Or is it best to make two batches .
Hi Amy, you can double this recipe with no issues!