The Best Mexican Rice Ever (recipe included)

For those who don’t know, the maternal half of my family is Peruvian. And despite this fact, I am TERRIBLE at making rice (including Mexican rice). It seems like every time I try to make rice, it usually comes out starchy, sticky, or awfully undercooked.

Because I’m terrible at making something as basic as rice, it’s something I try to make frequently. Practice makes perfect, right? Well, I finally hit my stride with Mexican rice this week! I adapted a new recipe from a few basic rice instructions (including a chicken and beer recipe my grandmother makes, which I’ll share on the blog soon) and it came out SO GOOD. I think my boyfriend fell in love with me all over again and this will be a staple in the next couple weeks.

I’ve included the recipe below. It’s super simple and easy and takes about as long as regular rice to cook. 10/10 will be making again!

The Best Mexican Rice Ever

Delicious fluffy Mexican Rice that is quick and easy to make!
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: easy, Mexican, rice
Servings: 6 people
Author: Amanda (Paint the House Pink)


  • 2 8 oz can tomato sauce
  • 1/2 medium onion, diced
  • 1 cup beer, any kind but we used Stella Artois
  • 1 1/2 cup water
  • 1 tsp cumin
  • 1 1/2 tsp salt
  • 1/3 cup cooking oil
  • 2 cup long grain white rice
  • 5 cloves garlic, finely chopped/minced
  • 1/4 cup cilantro (optional)
  • 2 limes, juiced (optional)


  • Combine tomato sauces, beer, water, salt, cumin, and onions into a medium saucepan and bring to a boil over medium heat.
  • Heat the oil in a large pot and add the rice. Saut√©, stirring frequently until lightly toasted and golden (about 5 minutes).
  • Add garlic to the rice and toast for another 30 seconds.
  • Pour the boiling tomato mixture over the rice and stir to combine. Reduce heat to low. Cover and cook until the liquid is absorbed and rice is tender (20-25 mins).
  • Remove from heat and gently fluff rice with a fork. Cover again and set aside to steam for 10 minutes.
  • (Optional) Add cilantro and/or lime juice, fluff again to combine. Season with more salt as needed.


To add some spice, add 1 tsp of chili powder. 

* Blog tip: make this recipe a little more spicy by swapping one can of tomato sauce for El Pato sauce. It’ll give it a slightly spicier flavor.
** Also, the alcohol in the beer will cook out, but if you’re uncomfortable using beer, you can swap out for chicken stock or more water.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.