Restaurant Style Mexican Rice

This is a delicious and simple recipe for Mexican rice that rivals anything you can get in a restaurant (and FAR better than anything you can make from a box). I have tried different methods in my rice cooker, but cooking it over the stove is so much better.
Restaurant Style Mexican Rice Recipe

This Mexican rice is slightly on the dry side, like in restaurants (which is exactly how I like it). It doesn’t turn out wet, clumpy and sticky like some homemade Mexican rice recipes can be. The secret is all in the way that you cook it.  Mexican rice needs to be fried in oil and browned BEFORE you add the chicken broth and tomato sauce.  When made properly the rice really absorbs the flavors yet has the perfect consistency. Really– you can’t lose.  My other trick is that you mix in the chopped cilantro after cooking, if you add it before the cilantro gets brown in color and wilted.  But if you toss it in after, it stays green and fresh looking.


My husband is very picky about his Mexican rice, they had a family friend growing up that made the most amazing and authentic Mexican food… he was skeptical that this rice would be as good as his friends’ Mexican rice… but to his pleasant surprise this was JUST as good (if not better)!  He actually said it is his new favorite way to make it and we have made it several times since.


We have had so many rave reviews from people who have made and loved this rice recipe. You can read them all in the comments below. This is one of my favorites from a fan named Patty: “I am a Puertorican woman married to a hard core Mexican man. I have tried just about every recipe available for this rice and it never quite worked. I made this today and IT’S PERFECT!! This is the way my MIL makes it. This is as authentic as it can get! Thank you, thank you, thank you. This is the recipe I will make my family from now on.” I mean, you can’t get a much higher compliment than that!




More Delicious Mexican Recipes

This recipe goes hand in hand with our Restaurant Style Refried Beans, our Best Guacamole EVER, and our fresh Homemade Salsa. With all of these recipes combined, you will have your sides covered for your next big fiesta! Your friends will think you had it all catered in from your favorite Mexican joint. We have tons of great Mexican recipes here on Favorite Family Recipes.  Our mom is what you would call a Mexican food addict, she would eat it for every meal if she had the choice.  We had to learn at an early age how to make all different kinds of Mexican dishes.   And as we got older and more adventurous, our Mexican food recipe collection grew even more.  If you want to browse through ALL of our Mexican recipes, click HERE!


More Yummy Rice Recipes

If you are looking for some other good rice side dish recipes to go along with some of your other meals (that aren’t Mexican food), I highly recommend our Easy Yellow Rice and Lemon Pesto Rice.  Both make a great side dish to just about any meal, especially grilled meat and veggies!  And if you are cooking Asian food, definitely give our Restaurant Style Ham Fried Rice a try!



Serves 4

Restaurant Style Mexican Rice

5 minPrep Time

20 minCook Time

25 minTotal Time

Save Recipe


  • 3 Tbsp. vegetable oil
  • 1 cup long grain rice, uncooked
  • 1 tsp. fresh minced garlic
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cumin
  • 1/2 c. tomato sauce
  • 1 (14 oz) can chicken broth
  • 3 Tbsp. finely chopped fresh cilantro


  • Heat oil in a large saucepan over medium heat.
  • Add the rice and gently stir until rice begins to lightly brown.
  • Add the garlic, salt, and cumin and stir the rice til it looks golden.
  • Add the tomato sauce and chicken broth and turn the heat up to medium high.
  • Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
  • Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork, then stir in chopped cilantro.
  • Serves 4.
Cuisine: Mexican/Spanish |


  1. Deborah says:

    I love mexican rice and this looks just perfect!!

    • Kyla says:

      I made this… the flavor just isn’t there alone. I will use the leftovers in fajitas tomorrow.

  2. carrian says:

    I looooooove Mexican and this rice looks delicioso!

  3. Kara says:

    This looks like a recipe I can use, for sure! I am planning tomorrow’s dinner and I’m certain this will be a hit. I’m also going to try this for dessert:
    I think I’m going to have a filling evening! 🙂

    • Donna says:

      I have a friend who makes hers almost exactly as you. Only two differences is she rinsed the starch off her rice prior to sauteing and instead of plain tomato sauce she uses a Mexican brand. El Pato in the yellow 7 3/4 oz can has chiles in it for some heat, not too much because even I can eat it😀 Del Fuerte is another brand of Mexican tomato sauce, no chiles but w/ onion & garlic powder & a little cayenne…not much though.
      Great recipe!!

      • Emily says:

        Thanks! I’ll have to try your friends variations. 🙂

  4. Carrie Taylor says:

    This recipe was amazing! I made it tonight and it was delicious with our fajitas. I have to admit, I sucked at cooking until my husband brought home your book from Deseret Book and now I am making delicious meals daily! He is a happy hubby now! Keep the recipes coming!

  5. Heather says:

    This was so good and so easy, it turned out perfectly flaky! Thanks for the great recipes.

  6. steph says:

    Made this the other day and it was good. Thanks for the recipe 🙂

  7. Lisa says:

    Any luck making this with brown rice? Do you think simmering it longer would cut it?

    • Emily says:

      I’ve never tried it with brown rice but I don’t see why not.

      • Lenore says:

        I’ve made Spanish rice with brown rice and it does turn out just fine.

      • jongry says:

        Yes, I too have made it with brown rice and it turns out perfectly.

    • Laura says:

      I used brown basmati rice. The rice package required more liquid for cooking and a longer cooking time, so I just added more chicken broth and left it simmering for 45 minutes. Turned out DELICIOUS.

  8. Patty says:

    I am a puertorican woman married to a hard core mexican man. I have tried just about every recipe available for this rice and it never quite worked. I made this today and IT’S PERFECT!! This is the way my MIL makes it. This is as authentic as it can get! Thank you, thank you, thank you. This is the recipe I will make my family from now on.

    • Emily says:

      That is such a great compliment! Thank you, I am so happy you liked it!

  9. VW says:

    I’m having a Cinco de Mayo party with 20-plus guests. Will this recipe work if I triple it?

    • Emily says:

      Yep, that should be good!

      • Rob says:

        Just make sure your pan is not a deep one. Rice cooks best when it is in a broad, shallow pan, not pile up on itself.

  10. Leslie says:

    My family really likes this recipe…we leave the salt out!

  11. Cindy says:

    Just wondering what type of tomato sauce to use or do you blend up tomatoes?

    • Emily says:

      I just used canned tomato sauce.

      • Hannah says:

        do you mean ketchup or like a tin tomato thing or like a tomato paste??

        • Emily says:

          Tomato sauce in a can.

        • Josephine. B says:

          I’m like Hannah in not knowing what you in America call “tomato sauce” in a can. I live in Australia and we don’t get tomato “sauce” in a can only a bottle same with tomato “ketchup” or tomato “puree” in a can. So with these choices what would you suggest I use as I’d really prefer to make this rice rather than the bought packet Mexican stuff we have here in Oz.

          • Erica says:

            Probably the closest thing you have there in Aus is the tomato puree. You don’t want the tomato “paste” as that will be too thick. Think slightly thicker than tomato JUICE (or V8 juice). If that is what the puree is like, then go with the puree. If not, go ahead and use tomato juice instead. Hope this helps!

  12. Shelly says:

    -My 12 year old son AKA the pickiest eater in the entire universe “This is the BEST Mexican rice I’ve had in a long time! Save the recipe!”

    Thank you! He wanted to go out for Mexican rice and refried beans. I found your recipe and whipped it up in 20 minutes , warmed up a can of beans and scored some awesome mom points!

    • Emily says:

      That is awesome, believe me, I know what a score it is to please a picky eater!

  13. Kelly says:

    I made this rice and it was FABOULOUS! I have never been able to replicate mexican rice like a restaurant and my husband and I loved this recipe! Thanks for sharing!

  14. courtney says:

    is the long grain rice the 5-minute instant white rice? or something else?

    • Emily says:

      It is just regular long grain rice, do not use instant!

  15. Charity says:

    Looks amazing! I’d like to make it for an upcoming party. What is your advice about making it ahead of time and re-heating?

    • Emily says:

      I haven’t tried that but it should be fine, our leftovers reheated well the next day.

  16. Jennifer G. says:

    This was a really good basic Mexican rice recipe. I have been searching for one and this is the one I will bookmark for later. Thank you!

  17. Sheri says:

    I loved the flavor of this recipe, but I tried it with brown rice (simmering for 45 min) and didn’t like the texture. I think I’ll splurge and do the long grain white rice next time!

    • Adrian says:

      I’m not sure as to why you say “splurge”, but I guessing it is because you think brown rice has less calories than white. If it will make you feel any better, that’s actually not true! White rice has less calories than brown rice does because it’s been milled down. The plus side of brown rice though is that it does have more nutrients! Just thought I’d let you know so you can feel better about eating a bowl of this amazing rice!

      • Echo says:

        Thank you, Adrian. I was referring to what we are hearing all the time about brown rice being a healthier choice than white rice. I definitely prefer white rice in this recipe. Thank you for visiting our site!

  18. Heather Hughes says:

    I just tried this recipe last night & it was awesome! Best Mexican rice recipe I’ve tried yet. I used brown rice & loved it.
    Thank you!

  19. Josh says:

    I just made it and it is immaculate!

  20. kellypea says:

    This looks like a great recipe! We’re grilling carne asada and I wanted to try a new recipe for Spanish rice so yours is it. Can’t wait to taste it!

  21. IraBraceloff says:

    Simple, healthy and tasty recipe. Can use tomato puree instead of tomato sauce?

    • Emily says:

      I haven’t tried that but I don’t see why not?

  22. shannon says:

    I made this the other night with enchiladas. I’ve been wanting to make mexican rice for a long time but never have. So glad I found your recipe first, it was everything I was looking for. I did fry some onion in a bit of oil first before adding the rice, added a touch of taco seasoning instead of salt, and added a few chopped baby tomatoes 🙂

    It was beyond perfect. Thank you!

  23. Melanie says:

    Is this able to be made the day before a dinner party and reheated?

    • Emily says:

      I don’t see why not. I have reheated it for leftovers the next day and it was great!

  24. Jessica says:

    In your recipe when you say heat the oil on medium heat and add the rice.. do you mean cooked or uncooked rice? I would love to make this tonight!

    • Emily says:

      uncooked rice, it cooks later

      • Olu says:

        This reminds me of Jollof rice. Its a West African rice. Looks very similar.

  25. Cindy says:

    My kids love Mexican restaurants rice. I tired you recipe the other night and they say it beats all of their former favorites.

  26. Hannah says:

    Made this for dinner along with cilantro-lime shrimp. AMAZING!!! Thanks for sharing!!!

  27. Kristine says:

    This may be a sulu question but is it tomato sauce or paste? Can’t wait to make this

  28. Chrissy says:

    I have been using this recipe for many years and take it to Mexican themed parties. I took it to a party recently and it was a hit and my friends thought our Mexican friend had made it. Best compliment ever. I have never tried adding cilantro. I will have to try that. 🙂

  29. Jake says:

    Ok so i followed this recipe’s instructions fairly well except that I used a rice cooker – that’s right! And it turned out amazing! I still dry toasted the rice in the hot rice cooker and mixed in oil to let it heat, then garlic and dry herbs, then liquid and cilantro and set it – 20 minutes later I had Mexican rice that guests were raving about. It was almost a letdown when I explained that I used a rice cooker, but I’m very proud of it too! Thank you so much!

    • Sandra says:

      Awesome. I love my rice cooker. I’m going to try this way today.

  30. Brenda says:

    I am going to be making this tonight. Could I stir in some canned veggies like peas and carrots? The last few times I went to a Mexican restaurant there were peas and/or carrots in it. And if so when would be the ideal time to stir them in? Thank you for a simple and delicious recipe!

    • Erica says:

      You could definitely try it! I am sure it wouldn’t hurt. If it were ME, I wouldn’t do canned. I would do frozen, saute them separately and stir them in at the end…

  31. ashley says:

    try switching the tomato sauce for the Mexican hot tomato sauce and only use a 1/4 cup of it . while the rice is browning put the HOT TOMATO sauce and half of a onion. brown the rice. when it comes to add chicken broth. that’s where you get all the flavor. trust me i’m 100% Mexicana from San Diego I grew up cooking from 7 of my tias and nana cooking constantly. I post my recipes on pintrest all the time I make dinners for my Caucasian husband because he LOVES Mexican food. I make it most of the time because w live in florida. there is close to none authentic Mexican restaurants. love your recipes ladies!! keep up the Great work!!

    • Erica says:

      Thank you so much for your advice! I will DEFINITELY be doing that next time I make this! What is the link to your Pinterest page? I would love to try your recipes!

      • ashley says:

        its Ashley slager. I don’t have a blog up. im not that special lol but for the larger batches of rice use the 1/4 cup for smaller use 1 tablespoon. i eye ball it only because it is spicy. you can get it at Wal-Mart in the Hispanic isle. Its called “Conchita tomato sauce salsa de tomate” 🙂

  32. Alex says:

    This recipe looked so delicious. I decided to make it tonight and it smelled sooo bad. I could not eat it. Also, there was not enough liquid and the rice didn’t fully cook. Not sure why though, followed the instructions exactly. :/

    • Emily says:

      Oh no, I have no idea what went wrong! We make this all the time and it always turns out great! Sorry Alex.

    • Andrea says:

      Could it be that your garlic burned?

  33. Eunice says:

    Can I blend tomatoes for my tomato sauce? Having people over for dinner tonight, making fajitas. Was looking for a simple easy recipe for Mexican rice.

    • Emily says:

      I don’t see why not? Let me know how it turns out! 🙂

  34. Tosha says:

    I just tried this recipe tonight and it was GREAT!! It’s just what I have been looking for. We had this with fajitas and it was better than at a Mexican restaurant. I have put this into my recipe book and will most definitely be making it for every mexican meal! Thank you!

  35. amy @ fearless homemaker says:

    Excellent recipe! I made this the other night and it turned out fantastic. Thanks!

  36. julie freeze says:

    Wonderful! I forgot cilantro at the store subbed in basil and parsley. Loved it!

  37. JLJMommy says:

    This was awesome! Even without the cilantro (I didn’t have any), it was a hit! Yummy!

  38. Nichole says:

    I made this recipe tonight. It was so easy and awesome!!! Very close to my favorite Mexican restaurant. Better than any packaged rice you buy at the store. Other than the cumin I had everything on hand. Used the dried cilantro and it tasted really good. This is definitely a keeper! Thanks for sharing.

    • Karna says:

      Great recipe! Turned out tasty and fluffy! I didn’t have any tomatoe sauce so I used Bloody Mary mix!

  39. Richard says:

    do you rinse the starch off the rice before cooking?

    • Emily says:

      No, but you are welcome to if you prefer it that way.

  40. tiffany says:

    Can you add cheese to this?

  41. Jennifer says:

    We made this last night as a side dish, and everyone loved it. We are thinking about trying it with a little bit of salsa for a little extra oomph, but it was just like the rice that I’m used to getting at some of my favorite Mexican restaurants!!

  42. Carla says:

    This was the easiest and best Mexican rice I have made to date. Fluffy and spiced perfectly…

  43. Missy says:

    Can you use instant white rice? If so should I cook it before or cook it like the recipe says? Also I have rice a roni..would the rice from that work? Thank you!!

    • Emily says:

      I don’t think I would use instant rice or rice a toni. Just regular rice.

  44. chicago girl says:

    Turned out perfect! Great recipe. I used a big nonstick frying pan with a lid. When it was time to let it steam I put a piece of foil on top of the pan and then put the lid on top. That helps every piece of rice to get done perfectly. <3

    • Crystal says:

      Thanks for the tip! I always have trouble getting the rice to cook evenly – never thought of this before!

  45. Karen says:

    Who needs a box of Spanish rice with a bunch of ingredients that you can’t pronounce when you can make this recipe from scratch? It was easy and tasted totally authentic. Loved it!

  46. Kelly says:

    If made ahead, can this be kept warm in a crock pot?

    • Emily says:


      • Cody says:

        Have you cooked it in a crock pot? Not just keep it warm?

        • Echo says:

          I haven’t cooked this in a crock pot. I did try it in a rice cooker, but I prefer the stove top method. It turns out great every time. Thank you for visiting our site!

  47. Donna says:

    Made chicken lime taco meat in the crock pot. We ate the shredded chicken over this rice. Was wonderful. Added some black beans and corn to the rice.

    • Erica says:

      GREAT idea!!! Thank you for sharing!

  48. Stephanie says:

    For those wanting to use brown rice, I tried this with Trader Joe’s quick cooking brown basmati and it was perfect. I just shortened up the cooking time to correspond with the package directions.

  49. Canneddirt says:

    Just wanted to say that this mexican rice recipe is the one I have been looking for forever! It complemented black beans perfectly for delicious vegetarian burritos. Thanks so much for putting this out there.

    • Erica says:

      So glad to hear that you liked it!!! We are SO picky about our rice so this is the only recipe we use… you must have great taste 😉

  50. Andrea says:

    I have basmati rice, would that work with this recipe?

    • Erica says:

      We haven’t tried it with basmati rice before so I’m not sure what to tell you! If you try it let us know how it works out!

  51. Rhea says:

    1/2 c. tomato sauce

    I am guessing from your posts that c. is can. What size can is it?

    • Erica says:

      It is actually 1/2 cup… so that is 4 oz.

  52. Cindy says:

    Will this work using yellow rice
    I bought that par excellence yellow rice ..can I use it??

    • Emily says:

      I don’t see why not? 🙂

  53. Jenilynn says:

    I have made numerous attempts at restaurant style Mexican rice, plenty of Mexican friend’s have tried explaining how to make it, tried numerous recipes online and those pre-made boxes like rice-a-roni. I finally just drew the conclusion that you cannot be a white girl and make it right, it’s against the laws of nature or something. BUT SUCCESS! With your recipe! My son even told me it’s better than the local restaurants rice, which means I can absolutely die happy now. Thank you.

    • Emily says:

      Thank you so much!! We love those kind of success stories! I’m so happy you all liked it. 🙂

  54. Kim says:

    I have made this about 4 times and it is so delicious. Twice it was perfect but twice, including tonight, for some reason it was so crunchy. Am I doing something wrong in the beginning steps? Maybe I need to cook it longer at the front end? I never time it until the simmer time, I just go by the color of the rice in the beginning so maybe you can guide me in the right direction. 🙂 because I love this recipe! Thanks.

    • Erica says:

      I would say maybe go on a lower heat for longer to get the rice cooked through when you are first stir-frying the rice. You don’t want it to brown up too fast or the inside of the rice won’t get cooked through all the way. Let me know if this helps!

  55. ken says:

    The key is the chicken broth if you can get it. One thing I always add…pick up some chili powder and mix it in with the sauce/broth mixture for a little kick…I also chop up 1/2 green and 1/2 Red Bell pepper, and a can of Vegal. Or sometimes just a can of corn and peas.

  56. Gayle says:

    This looks delicious, I’m in Australia can you clarify the tomatoe sauce, is it tomatoe purée or is it tomatoe paste sauce?

    • Erica says:

      It is more of a liquid-y puree… it’s not as thick as a tomato paste… hope this helps!

      • sylvia says:

        can i say that i use regular short grain rice,i dont like long grain,it has a dif taste and doesnt hold together good,its calrose brand been using it for years,also i add small diced amounts of onion and cumin,just a shake.also i use diced tomatos w/liquid,no cilantro,i do add crumbled bacon up into it oh so good,and black this is my version.thank you.

  57. Stephanie S. says:

    This rice ROCKS the taste buds! It is outstanding! Made a triple batch to go with the cheater restaurant beans on this blog (which are also to die for delicious) . I was hosting a huge family bbq of carne asada, the were no leftovers on the rice, they were THAT good. I like my mexi rice dry too 🙂

    • Kaleigh says:

      Did you just double the recipe? Curious if less or more stock will be needed when doubling the recipe!

  58. jerry says:

    By “Large Saucepan” do you mean the 4-quart size? Does that seem large for a cup of rice or is a smaller size, like a 2 or 3-qt., acceptable? Thanks!

    • Emily says:

      As long as it holds at least 4 cups you should be ok!

      • jerry says:

        Thank You, Emily!

  59. Daphne says:

    I’m planning a family reunion for 100 people. We’ve got an award-winning Texas smoked beef brisket, and I would love to experiment with this recipe to complement that.

    How would I scale this up for 100 servings? I might need to do several batches in order to fit everything into the pot. Any hints or tips?

    • Emily says:

      You would probably need 12 times this recipe to feed 100. Maybe keep warm in crock pots.

  60. Pam Sohan says:

    Made this as part of our dinner tonight, it was very yummy and so easy to make! Thanks for sharing the recipe.

  61. Lyn says:

    This is amazing! I like it even more than getting it at a restaurant. I added some chili powder and cayenne because we like it a little spicy. I also tried it with half the oil and it still worked out great. Thanks!

    • Erica says:

      So glad you like it! We like it better than restaurant rice too 😉

  62. DeAnna says:

    I modified this recipe enough to use instant rice and it was wonderful! Made this and the “cheater beans” to go with homemade taquitos for church supper. Both recipes were a big hit! I liked that they were delicious and oh so easy! These are now my “go to” recipes when fixing Mexican food. Thanks so much!

    • Corinne says:

      Deanne can you post your recipe using instant rice. Please or email it to me. [email protected]
      Thanks! Corinne

  63. Shirlee Morris says:

    This Mexican rice recipe is fantastic! My 21 year old son requests it every other day.

    • Echo says:

      We love to hear feedback on our recipes. We are so glad you and your son like it! Thank you!

  64. diego says:

    is cumin the ground kind? or regualr? can you email me

    • Echo says:

      We do use ground cumin. Thank you for asking!

  65. Debbie says:

    Made this tonight, and it was SCRUMPTIOUS! We also do not like the wet style rice. This is a keeper for sure! Thanks! Making more for the freezer tomorrow!

    • Echo says:

      So glad you liked it! This is definitely one of our favorites!

  66. Shannon says:

    Thank you for this simple recipe. My mom (who is Mexican) totally approved. ; ) Thanks to you, my first attempt at making this sort of rice was a success!

    • Echo says:

      What a compliment! Thank you so much for sharing your success with us!

  67. Whitney M says:

    Hello! I used your recipe a few months ago, and it was loved in my house! Now I’m making it again tonight because I’ve got lots of fresh tomatoes, peppers, and cilantro!

  68. Joan says:

    I love your recipe. Thank you for posting, I now know how to make Mexican-style rice. Loved it!

    I made this 4 times already, super simple and delish.


    • Joan says:

      PS: I didn’t have tomato sauce handy but I do have spaghetti sauce so I used about 2-3 Tbs. And it worked just fine!!


  69. Anita says:

    This is THEEE best Mexican rice recipe I have ever made. Love this so much – can’t wait to make more!

    • Erica says:

      So glad you liked it! It is BY FAR our favorite too!!!

  70. Paul says:

    This is THE BEST rice recipe ever, since discovering this recipe i make it all the time … comes out PERFECT every single time … I do not vary from the recipe whatsoever … Thanks so much for this TERRIFIC recipe ….. 🙂

    • Echo says:

      Paul, thank you for the feedback – we’re so glad you like it!

  71. Angela says:

    Love this recipe! But I have a big family and I need to make a bigger batch. Shud I just double or triple up on all the ingredients?!

    • Emily says:

      Yes, I’ve doubled it a bunch and it turns out great!

  72. Kim D. says:

    I tried this recipe today and it turned out GREAT! I’m definitely sticking to this for our “Taco Tuesday’s”. Fresh cilantro gives that bright flavor and instead of original tomato sauce, I kicked it up with Mexican tomato sauce which is spicy. Yummo!

    Thanks Again

    • Erica says:

      So glad you liked it! Thank you for the comment!

  73. Sarah says:

    Wow! Made this as a side with dinner tonight and it was perfect- just like our favorite Mexican restaurant! Thank you for sharing!

  74. Juri says:

    Second time is the charm I hope! The first time I used brown rice and followed the recipe to the “T.” However, it came out mostly hard with a few mushy pieces of rice…rather odd! I could not figure out what the problem was.

    This time, I am using long grain white rice. Timer has 19 minutes to go on setting “1” on my electric stove top. Smells so good…praying it will taste the same!

    • Erica says:

      Brown rice takes MUCH MUCH MUCH longer to cook. You would definitely have to alter the recipe if using brown rice. So sorry it didn’t turn out!

  75. Betsy says:

    Delicious !!! I can’t say that enough. I also made your refried beans recipe and they were perfect. Thanks for sharing the recipe

  76. Sarah says:

    Can you please specify what size can tomato sauce in the above recipe? 8 oz? 12 oz? 16 oz?

    • Emily says:

      It’s 1/2 cup, not a can. So you could use 1/2 of an 8 oz. can.

  77. Lisa says:

    Tried this in the crockpot. Cut down the broth to 3 1/4 cups, but it was too mushy. Will try 2 1/2 cups of broth next time. Here is what I did for my Arroz con pollo. Browned the rice, then dumped everything into the microwave and gave it a good stir. Added in 4 skinless chicken breasts and pushed them into the mixture. Cooked on low for approximately 5 hours, came out really good, just the rice was a bit mushy.

  78. amanda says:

    Just made your recipe have been trying many to find the right one!!! Oh my gosh you are awesome it turned out amazing. I followed all the beginning directions and then once it was all in the skillet I dumped into my rice cooker and hit start. It came out so delicious just like the restaurants. Thank you!!!

    • Echo says:

      Thanks Amanda! I’m so glad you liked it! This is one of our most popular recipes because it turns out great every time.

  79. Chris Jacques says:

    I live in Japan and Mexican food is pretty much non-existing, even in Tokyo. You can get some odd ground meat tacos, but no burritos, refried beans, or Mexican rice. So, I am looking forward to trying this recipe. Do you know an authentic recipe for “refried” beans? 😀

    Also, is the chicken broth necessary? Of course it adds more flavor, but is it authentic , like cumin?


    • Emily says:

      You could just do water, but I like it better with the chicken broth. As far as being authentic, either way would work.

  80. Natalie says:

    Hello! I live in Singapore but from San Diego, CA so my husband and I know goooooood mexican food. I made burritos tonight using your rice recipe and they turned out absolutely amazing! My husband said he used to date a Mexican girl and my rice was better than hers, so thank you!! Singapore has a ton of amazing cuisines, but sadly Mexican is not one of them, but now we can have delicious burritos whenever we want. Woot woot!!!

    • Erica says:

      WooHoo!!! Score! Very flattered that this rice turned out better than his old girlfriends 😉 haha! So glad you will be able to have your Mexican food in Singapore! Thanks for the nice comment!

  81. jongry says:

    This isn’t of course ‘home made’ style but I guess that’s why it’s titled ‘restaurant’ style. Home made is with fresh tomatoes, garlic, small slice of brown onion, blended. No cumin or cilantro. chicken broth, kosher salt. Same steps as above.

    • Erica says:

      Sounds delicious!

  82. Kelly says:

    Best rice recipe ever! It tastes just like my childhood. I grew up in San Diego near the Mexican border, so I can proudly say I am a Mexican food-aholic.

    I added one small white onion minced, a can of Hunt’s roasted garlic tomato sauce, Swanson’s chicken STOCK. It was delicious! Thanks so much for sharing!

    • Echo says:

      So glad you liked this recipe! Thank you for sharing your additions. We love new ideas!

  83. Marina says:

    I’m going to save this recipe! I loved how it turned out and I’ve been trying different spanish rice recipes but this is the BEST so far!! Thank you for posting this recipe.

    • Echo says:

      I’m so happy you like it! This is one of our most popular recipes. It turns out great every time. Thank you!

  84. N. says:

    I made this last night for a big family dinner by tripling it. Came out really well. I’m always so scared to make rice in a pot as opposed to the rice cooker. this was such a winner. Everyone loved it! thank you so much!

    • Echo says:

      Thank you for your feedback on this recipe. I’m so happy this was a “winner” for you! 🙂

  85. Cheryl U says:

    I just made a double batch of this rice to serve with 8 can taco soup. its a winner! Wow. Yummy. Easy. Inexpensive. Its the tri-fecta for a perfect mid week family meal. Thank you!

    • Echo says:

      Hurray! We are so glad you liked it!

  86. Scott Thomas - Bedford, Tx says:

    I’ve made this half dozen times now and it’s a family favorite. And we know our Mexican food here in Texas. Excellent recipe! Thanks.

    • Echo says:

      What a compliment! Thank you so much!

  87. Candra says:

    How can I make this with instant rice, its all I have in the pantry

    • Emily says:

      I’m sorry, instant rice will not work for this recipe. But you could season your rice with some of the same spices once it is done cooking, or even substitute out half of the water for tomato sauce when you cook the rice. It just won’t have the same consistency as mexican rice but the flavor will still be good.

  88. Cecil says:

    Can no longer get to the recipe. Can you post another link that will get me to it? Thank you

    • Echo says:

      I’m sorry. We were having some issues with our site. You can get to the recipe now.

  89. Jenny says:

    I made this tonight for a work party and it was great! I added half of a jalapeno minced when i added the garlic for a little spice. Everyone loved it!

    • Echo says:

      Yum! I love your tip of adding jalapeño. Thank you for sharing!

  90. Karen says:

    I’ve tried this recipe twice and not had it turn out “dry” like at Mexican restaurants either time. Clearly I’m doing something wrong, given all the other rave reviews. How long should the second and third steps each take? Any other advice to get it to come out dry? Thanks!

    • Emily says:

      Make sure to fry the rice till it is really golden, and that you aren’t adding too much liquid when you cook it after. You may need to try reducing the amount of chicken broth that you are using.

  91. Stacey says:

    This recipe came across my FB feed and I thought I’d give it a try being that today was Taco Tuesday in our house. It was perfect alongside the Chicken Tacos! So flavorful. The only thing I did different was I used Avocado oil in place of vegetable oil. I’m currently obsessed with Avocado oil . It’s SO GOOD! I use it on salads, fish, I sauteed chicken in it. You MUST try it. It adds a whole new depth of flavor and it’s SUPER good for your health! Thanks for sharing the rice recipe!!

    • Erica says:

      Oooh thanks for the tip on avocado oil– haven’t used it yet in cooking but now my interest is definitely piqued! I will keep an eye out for it!

  92. Celianne says:

    not only is this the best mexican rice I have ever had. It’s the best rice period. I live in Puerto Rico and all we eat with every meal is rice, either white or with gandules. But I had to review it bc I just made this rice and it’s THE BOMB!!! I used what I had so I made it with medium grain rice and added onions and diced green chiles. Thank u thank u thank u. ❤️❤️❤️

    • Echo says:

      What a compliment!!! Thank you so much!

  93. Kristin says:

    I made this tonight with brown rice and followed the recipe exactly. Rice turned out crunchy. I’m confused. The only change I made was swapping out the white rice for brown. Maybe needed to cook it longer??

    • Erica says:

      Whenever you swap out white rice for brown it will need to cook longer. The brown rice takes quite a bit longer to cook– up to twice as long

  94. Bre says:

    If I double the recipe, do I need to add more to the simmering time any? This is probably a dumb question–but I always get nervous when I try to recipes!

    • Emily says:

      I don’t think so, the time should be the same.

  95. angela says:

    If I don’t have chicken broth what could I use?

    • Emily says:

      You can always do beef broth, vegetable broth, or water with some chicken bullion mixed in.

  96. Jeana says:

    I made this rice tonight to go with enchiladas and it was PERFECT. I have made so many Mexican rice recipes, looking for one that truly tastes like the kind from Mexican restaurants, and my search has finally ended because this was delicious and exactly what I’ve been looking for. YUM!

    • Emily says:

      So glad you liked it!

  97. Clare says:

    I don’t have tomato sauce in my cupboard, but I do have tomato juice and tomato soup. What do you think?

    PS. I have made this before and it is so delicious! I could have eaten the whole pan myself. It was a huge hit at my Mexican Potluck

    • Erica says:

      You can probably use tomato juice, I would just cut down on the broth by a cup and add a cup of tomato juice (while also using the same amount of tomato juice as you would tomato sauce) Does that make sense?

  98. Leanne says:

    This is a very good recipe and came out perfect! Thank you.

    • Erica says:

      So glad you liked it! Thank you for the comment!

  99. Frankie says:

    HI! My family loves this rice but we were just wondering the nutritional content. As in how many calories, carbs, fat, ect! Thanks

    • Erica says:

      We don’t have that information but you can definitely plus the recipe into a nutrition calculator like FitBit or Livestrong and it should give you everything you are looking for. Hope this helps!

  100. Judy says:

    I have been trying to cook Mexican rice for years and this recipe ( probably the 10th one I’ve tried) is awesome! I have even had tips and recipes from mexican ladies and none compared to this. It was so easy, tasty and above all fluffy! When my husband said…this rice is realy good, I about fell over. Thanks ladies!

    • Emily says:

      Thanks! That is awesome. 🙂

  101. Becky says:

    Have tried several other recipes for Mexican rice and haven’t liked any. Can’t wait to try yours now, such great reviews. Thank you.

    • Echo says:

      We hope you like it!

  102. Lois says:

    Can this recipe be doubled or tripled successfully? I want to make it for a large crowd.

    • Erica says:

      The most we have done is doubled. I am sure you could do it in a big dutch oven but you will probably need to adjust the times a little bit if the rice goes up more than 3-4″ from the bottom of the pot. I am guessing you will have more success going wider with the cooking pot rather than deeper, does that make sense?

  103. Marie says:

    Simply delicious – I finally found a restaurant worthy recipe thanks to you. I added sone fresh corn and chopped, sautéed red bell pepper to mine.

    • Erica says:

      Ooh great idea! We love adding corn and onions sometimes, too!

  104. Wanda says:

    I need to make this recipe for a crowd. Can it be tripled or do I need to make 3 separate batches? Thanks.

    • Erica says:

      Yes, it can be tripled, you will probably just want to use a bigger pot.

  105. Nancy says:

    Thank you for this recipe, I have tried so many different recipes they were so so but not what I was looking for was about to give up in trying to make it until I came across your recipe so I thought what the heck what is there to lose so I made it tonight and boy I was so thankful I didn’t give up. This was the perfect rice. Thank you again

    • Erica says:

      So glad that you liked it! This is the only Mexican rice we will make.. we are with ya, others just don’t turn out right!

  106. Maggie says:

    Could you use a rice cooker?

    • Erica says:

      We haven’t tried it with a rice cooker before so I’m not sure it will turn out the same. Either way, you will definitely want to saute the rice before cooking. If you try it, let us know how it turns out!

  107. Dale says:

    I know you have heard this many times, but I have to say it for myself. This is the best Mexican rice I have ever made. All my prior attempts produced fairly wet, mushy rice. Yours turned out perfectly dry and delicious. My family said “add this to our menu from now on”. Thank you for figuring out the ‘tricks’ for making this restaurant quality rice, and for sharing it with us.

    • Erica says:

      So glad you like it! We are not fans of wet, mushy rice either. Thank you for taking the time to comment 🙂

  108. Ashley says:

    Best Mexican rice recipe ever, no changes needed! Turns out just like our favorite local restaurant.

    • Erica says:

      So glad you like it, Ashley!

  109. Patricia Wedge says:

    I tried this recipe tonight and it was my first attempt at making restaurant style Mexican rice. My family loved it! It went really well with my tacos.

    • Erica says:

      So glad your family liked it! Isn’t it so easy??

  110. Jen says:

    This has been hands-down, the easiest Mexican rice recipe I’ve come across. It tastes great, too! Thank you for the recipe!! It’s going to be a staple in our household.

    • Erica says:

      So happy that you like it and you are very welcome 😀 We haven’t used a box in years because this is just too easy!

  111. Terry says:

    Just made these last night for a Labor Day get together this weekend. I tasted a spoonful and they are THE BEST !!! Can’t wait to share and see their faces light up with a homemade version ( instead of box 🙁
    Thanks , I’ll be making these a lot

    • Erica says:

      Do glad you liked it! We agree- tastes WAYYYY better than the box!

  112. Kathy C. says:

    I made this recipe tonight. I accidently doubled the cumin and salt, but it was still really good. With a little over 7 minutes to go, I checked and the rice seemed too dry, so I added 1/2 cup of water and let it go a full 20 minutes. I will definitely make this recipe again. Thank you. The descriptions were spot on!

    • Erica says:

      So glad you like it! We like our rice really dry but if you want to add water, that is totally fine! Glad it turned out ok!

  113. Patty Pippy says:

    Can you make this recipe in a rice cooker?

    • Erica says:

      It won’t come out the same because you can’t saute the rice when it is in a rice cooker. :/ You can try it but I am guessing it won’t come out as fluffy and dry as traditional Mexican rice. Hope this helps!

    • IFortuna says:

      Yes, you can. Just dry roast the rice in a pan until it is white opaque. You can add the garlic at that time if you use it. I don’t. Nor, do I use tomatoes. If you want to use tomatoes, Put them in in the last 5 or so minutes after the rice has mostly cooked. : )

  114. IFortuna says:

    No, this is *not* Traditional Mexican rice. Traditional Mexican rice does not use any tomato products. I am so frustrated at how this got started. Now everyone thinks this is how it is made! My family is Mexican from Mexico and the U.S. No one in my family makes Mexican rice this way. Traditional Mexican food does not use garlic either. That seems to be an addition from Emeril.
    Tomatoes are acidic and inhibit the rice from cooking properly anyway.
    Also, you don’t need to toast the rice in oil. It can be done in a dry pot.

  115. Jackie says:

    I have been trying for years to cook my rice like this. My rice always comes out under cooked, or comes out too mushy. I followed this recipe and it came out PERFECT!!!! Exactly the recipe I have been looking for. Thank u so much!

    • Echo says:

      Hurray! I’m so happy you like it! This is one of the most popular recipes on our site. It turns out great every time.

  116. Mrs P says:

    Delicious!! Thank you for the recipe!

    • Echo says:

      You’re welcome! 🙂

  117. Tariq Hossenbux says:

    Just made this thanks for the great recipe. I did need to add a few things though like some chopped round steak, cayenne for spiciness, a little thyme and cinnamon too. Now it’s got some kick to it too !

  118. Tariq Hossenbux says:

    Just made this thanks for the great recipe. I did need to add a few things though like some chopped round steak, cayenne for spiciness, a little thyme and cinnamon too. Now it’s got some kick to it too ! I have to use up my spice collection somehow you know.

  119. Aubrey says:

    Thank you for such a simple and delicious recipe! I’ve always felt intimidated making Mexican rice. I came across your recipe and realized that I had most of the ingredients on hand. The only modifications I made is using 1/4 tsp. garlic powder instead of garlic. It turned out delicious! Even my extremely picky husband loved it. Thank you again.

    • Echo says:

      That is so nice, Aubrey! Thank you so much for sharing!

  120. Carrie says:

    I’ve always been scared to make home made rice like this. It was super easy! And really good. I added more of the seasonings than the recipe called for because we like stronger flavors and at the end added a cup of salsa for a little heat. It’s so amazing! Thanks for sharing. One for the recipe book for sure!

    • Emily says:

      So glad you liked it!

  121. CY says:

    This recipe is amazing! I’ve always been frustrated with other Mexican rice recipes because they’ve always resulted in a weird rice-tomato-mushy mixture. This is absolutely perfect and is just as good if not better than the Mexican style rice served at my favorite Mexican restaurant. Thank you for this!

    • Echo says:

      We are so glad you like it! Thank you for your comment!

  122. Samina says:

    Can this be cooked in the rice cooker?

    Can this be made without tomatoes since my husband is allergic to tomatoes?

    • Emily says:

      I would have to say no on both. You won’t get the right consistency with the rice cooker and if you leave out the tomato sauce it wouldn’t really be Mexican rice. However we have a really yummy yellow rice and lemon basil rice that you might like!

  123. Alexia says:

    Wow, the texture of this rice is amazing! Ate a bowl as soon as it was done topped with freshly shredded cheese and minced raw yellow onion, it was to die for. Best Mexican rice recipe ever.

    • Echo says:

      Thank you, Alexia!

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