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.
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.
This recipe goes hand in hand with our restaurant style refried beans HERE. With both of these recipes combined, you have all 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 FavFamilyRecipes… if you want to browse them ALL, click HERE!