Authentic Mexican Old School Rice

Paula Todora


A good friend passed this authentic Mexican Rice recipe that has been in her family for decades. I feel honored to have it, and she wants me to share it. I used a can of Rotel tomatoes with juice instead of the canned tomatoes and paste. I love it that way. Once everything is boiling, cover and take off the heat and let it set for 20 min-that's it!


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20 Min
10 Min
Stove Top


  • 2 Tbsp
  • 2 c
    long grain rice
  • 1 small
    bell pepper, any color (i used red)
  • 1 tsp
    minced garlic
  • 1 1/2 tsp
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 4 c
    chicken broth or vegetable broth
  • 1/2 c
    canned tomatoes with some juice
  • 3 Tbsp
    tomato paste

How to Make Authentic Mexican Old School Rice


  1. In a medium-large saucepan over medium high heat, toast rice in oil, stirring constantly, for about 5 minutes, or just until starting to turn brown.
  2. Add bell pepper, onion, garlic, salt, pepper and cumin. Stir and then add tomatoes, tomato paste and broth. (In the photo I omitted the paste and used a whole can of Ro-tel tomatoes with liquid instead-it's really, really good!). Bring to a boil, stirring occasionally.
  3. Cook, stirring 3-4 minutes. Cover and remove from heat. Do NOT open the LID! This is crucial! If it's removed, it will ruin the entire thing. In 20 minutes it's ready to eat - just fluff with a fork and eat. The best ever!

Printable Recipe Card

About Authentic Mexican Old School Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Southwestern
Other Tag: Quick & Easy

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