Basic Mexican Rice Recipe

If your family likes to make Burritos or really any Mexican dish that involves rice, make this instead of your boring, flavorless white rice.

By Dylan ClayApril 11, 2026

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Stuff You’ll Need

2 cups Long Grain Rice
4 cups boiling water
~2-3 tbsp neutral oil
1 tbsp Chicken Bullion
1/2 tsp garlic powder
5 oz. tomato sauce (~ 2/3 cup)
1 packet sazon goya culantro y achiote
1/4 of a small white onion

I’ve tested a bunch of variations of this recipe and really it just comes down to what you have on hand. Some people have Tomato Bullion, others use tomato sauce or paste, some use fresh roma tomatoes, some use sazon goya, etc.

I’m not Mexican and I’m not your Abuela; I just know how to test stuff and I like to eat food – all the above is stuff I have on hand all the time.

Use a Kettle or Pot and Boil Water

I use an electric kettle and measure out the ratios specified on the rice package.

For 2 cups of MY rice it’s 4 cups of water.

The water needs to be HOT – slightly under boiling is fine.

If it’s not hot the texture of the rice will be off completely and taste like mush.

Saute the Onion

Grab a medium-sized pot and set your burner to medium-low heat. Then add ~2-3 tbsp of a neutral oil – I used vegetable oil.

Take your 1/4 white onion and dice. Then saute in the oil for ~3 minutes or until translucent.

Then add your rice – I used 2 cups.

Toss the rice around in the oil and onions – it will quickly soak up the oil. You want to toast the rice until it smells “nutty” – this will take ~5 minutes.

While the rice is toasting constantly be stirring and mixing it with a wooden spoon. It will change color after ~5 minutes to a golden brown hue.

Add Your Seasonings

To the rice add:

1/2 tsp Garlic powder
1 packet Sazon goya culantro y achiote
1 tbsp Chicken Bullion powder

Toss the rice around until it’s all coated – the spices from the sazon will be on the nose after ~1 minute.

Then Add the Liquid Ingredients

I always start with tomato sauce first – I specifically use 5 oz. but over time you’ll find what tastes best for you. Tomato sauce is also thicker than tomato juice – if I had fresh tomato juice I’d likely use 6-8 oz.

Mix the rice around in the sauce and then lower your heat to the lowest setting.

Then CAREFULLY pour in your water, you’ll notice the water bubbling at the sides of the pot and likely the water is still at a boil, this is perfect.

At this point some people like to add fresh ingredients like a Jalapeno or cilantro but that’s optional.

Allow water to steam off for ~1 minute and then cover for 20 minutes.

DO NOT lift the lid and allow it to simmer on low.

After 20 minutes, take lid off and fluff the rice.

Enjoy.