Mexican Rice (updated 2026)

 

Mexican Rice (Best Version with Caldo de Pollo)

🛒 Ingredients

• 1 cup long-grain white rice
• 2 tbsp oil
• 1 tsp onion powder 
• 2 to 3 cloves garlic
• 2 cups chicken broth low sodium 
• 2 tbsp tomato paste
• 1/2 tsp caldo de pollo powder
• 1/2 tsp diamond kosher salt 
• Optional: 1/4–1/2 tsp caldo de tomate (if you want extra depth)
• Optional veggies (carrots, peas)

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🍳 Method (Dialed-In)

1. Toast Rice (don’t skip)

Cook rice in oil until: 👉 golden + smells nutty (5–7 min)

2. Add aromatics

Add onion + garlic, cook ~1 minute

3. Make your liquid base

In a cup:

• Whisk 2 tbsp tomato paste + chicken broth
• Stir in 1 tsp caldo de pollo

4. Combine

Pour into rice, stir well

5. Simmer

• Bring to boil
• Cover, low heat 19 to 20 minutes 

6. Rest

• Sit covered 5 min
• Fluff with fork