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Authentic Mexican Style Rice in a dish with peppers and tortilla cooker in the background.

Authentic Mexican Style Rice

My granddaughter Cara was dating a boy from Mexico and his mother taught her the way she made “authentic MexicanStyle Rice”. Cara taught me. Perfecto!
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Cook Time 30 mins
Total Time 30 mins
Course Rice & Grains, Side Dish
Cuisine Mexican
Servings 4
Calories 250 kcal


  • 2 tablespoons vegetable oil I used grapeseed
  • 1 cup long-grain white rice
  • ¼ cup finely diced onion white is preferred
  • ¼ cup tomato sauce
  • 1 ¾ cup low-salt chicken broth or water
  • Salt to taste
  • Cotia cheese optional


  • Heat the oil in a saucepan with a lid, when hot, add the rice and the onion. Sauté until the rice just begins to turn opaque, about 5 minutes; add the tomato sauce and broth or water, along with about ½ teaspoon salt. Stir, cover, lower the heat, and cook for 25 minutes, or until the liquid is absorbed (don’t peek, just let it cook); uncover, fluff with a fork, taste and adjust salt. Top with Cotia cheese, if desired. Serve immediately.


Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 378mgFiber: 1g
Keyword broken rice, Mexican red rice, Mexican restaurant rice, rice tomato sauce
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