Our easy Restaurant-Style Mexican Rice rivals anything you can get in a restaurant. It has the perfect consistency and just the right amount of seasoning.
Restaurant Style Mexican Rice
This Mexican Rice is slightly on the dry side, which is just how Mexican restaurants serve their sides of rice. It isn’t wet, clumpy, or sticky like some homemade Mexican rice recipes can be, and it’s definitely more authentic than anything you can buy in a box at the grocery store! A good Mexican Rice has the perfect texture and is rich in flavor. That is exactly what the result will be when you make this recipe.
Have you wondered what the difference is between Mexican rice and Spanish rice? The terms are both used to describe the same basic dish. Most Spanish rice and Mexican rice recipes have the same ingredients – rice, a tomato based sauce, garlic, and chicken broth. There can be some minor variations in the seasonings used and additions made to the dish, like onions and peppers. Most restaurants call this dish Mexican rice on their menus.
Recipe Tips
The secret to a delicious Mexican rice is all in the way you cook it. Here are a few tips and tricks to get it right every time:
- Mexican rice needs to be fried in oil and browned BEFORE you add the chicken broth and tomato sauce. As a result, the rice really absorbs the flavors yet has the perfect consistency.
- Mix in the chopped cilantro after cooking. If you add it before, the cilantro gets brown in color and wilted. When you toss it in after, it stays bright and fresh.
- Use this stove top method. I have tried different methods in my rice cooker, but it just doesn’t turn out the same.
- For a spicier taste, your favorite medium or hot salsa can replace the tomato sauce.
- Long grain white rice is the best rice to use for this dish.
Is Mexican Rice Gluten Free?
Yes! This Mexican Rice recipe can easily be made gluten free. Use a gluten free chicken broth, like Swanson’s Chicken Broth, for gluten free Mexican Rice.
Mexican Rice and Beans
What about the beans? Mexican Rice and Beans are a match made in heaven! This recipe goes hand in hand with our Restaurant Style Refried Beans. Also, be sure to include 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. Because of this, we learned at an early age how to make all different kinds of Mexican dishes. Consequently, as we got older and more adventurous, our Mexican food recipe collection grew even more.
What to pair with Mexican Rice
Oh, the delicious possibilities are endless! This Mexican Rice tastes so good with any burrito, taco, chimichanga, enchilada, quesadilla, taquito, or flauta you can think of. Here are a few of our favorite Mexican recipes to get the wheels turning. Try one of these or add it to your own favorite Mexican dish.
- Steak Street Tacos
- Shredded Beef Taquitos
- Sweet Pork Baked Burritos
- Cheese Enchiladas
- Chicken Flautas
- Crisp Bean Burrito
Mexican Rice Recipe Reviews
My husband is very picky about his Mexican rice, and his love for this dish makes it a staple on the family menu plan. In addition to his 5-star review, we’ve received many rave reviews from people who have made and loved this rice recipe. You can read them all in the comments below, however here are few of our favorites:
“I’ve made this about five times now and I love it! The last two times I was out of tomato sauce so I substituted half a cup of Chipotle Lime Salsa (Aldi brand). Wow! This made it even better. I love how easy it is to make and how beautiful it looks and smells when the time is up and you lift the lid.” – Ed
“This is EXACTLY the rice I have been spending YEARS trying to figure out. Everything was absolutely perfect. Flavor, texture, color, all completely spot on! THANK YOU THANK YOU THANK YOU!!! You really just upped my taco game!” – Elizabeth
“I am a Puerto Rican woman married to a hard core Mexican man. I’ve 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. It 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.” – Patty
We are so happy to see this has become a family favorite for so many!
How to Make Mexican Rice
Ingredients
- 3 tablespoons vegetable oil
- 1 cup long grain rice uncooked
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 cup tomato sauce
- 14 ounces chicken broth
- 3 tablespoons fresh cilantro finely chopped
Instructions
- Heat oil in a large sauce pan 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.Â
- Remove from heat and fluff with a fork, then stir in chopped cilantro.
Equipment
- Stove Top
- Large Sauce Pan
Sherri says
You win! I am 57 years old and I now can make rice! This is the best rice that I have ever tasted. Just like any restaurant that I have ever gone to. Maybe even more flavor. I have never been able to make rice. I can now!!!
Lindsey says
Worked perfectly and loved the taste. Thank you!
Lucille says
Made this my family loved it!!
Pam says
Has anyone tried this with brown rice?
Darci says
This is THE go-to Mexican Rice in our family now! It is so good we usually double it so we can enjoy it for days!
Randy says
After so many years of buying the packaged stuff, I decided to try from scratch with this recipe. My daughter said, “this is what we should have been doing every time, it’s like in the restaurants!” 5 stars, ’nuff said.
Bonnie says
Easy and full of flavor
David Smith says
I have just begun. I will tell you when I have made something. Your post is very appealing and I will be making one of your recipes soon.
Anne says
This Mexican rice recipe is perfect – the one I’ve been looking for. Not wet, but dry. And the flavors are nice and not overpowering. I’ve made it several times and it’s a big hit. Thank you!!!
Greg says
Has anyone tried doubling this recipe?
I made the 1 cup batch – added some veggies and extra pepper for heat – also added a touch more broth. It was great.
I worked at a Spanish Restaurant in Houston – they would add 1 tablespoon of coconut oil per cup of uncooked rice in the pot with the mix – the rice will never get sticky or clumps etc. It also allows for successful reheating and long holding periods. We would also use in it plain rice – then let it cool to make Mexican Stir Fried special meals. It will not stick or mush in a wok or cast iron pot. It adds no taste or flavor changes.
Lynne B says
Great info!
Diana says
I am so glad I discovered this recipe. It makes delicious, authentic Mexican rice to go with my enchiladas, tacos and other Mexican dishes I prepare. For a healthier version, I use olive oil to sauté the rice instead of vegetable oil and I like to add a cup of frozen veggies ( peas and carrots or whatever veggie mix you prefer) just before lowering the heat and putting the lid on. For a spicier version, add cayenne pepper with the other spices and/or a can of drained green chilies. The method of sautéing the rice is what makes it turn out so good. You can use your imagination to make different varieties. For pineapple rice, you can choose different spices, use pineapple juice in place if the tomato sauce and add diced pineapple and ham or bacon. Delish! Thank you for sharing!
Diana says
I like to add about a cup of frozen mixed veggies (corn, peas, carrots & green beans or whatever you prefer) right before I put on the lid and lower the heat. It adds different food textures to the already delicious rice and vitamins for a more healthy version of the recipe. I too love Mexican food but feel you don’t always get enough veggies with most of the dishes. I also use a skillet when making this dish. The larger cooking surface allows each grain of rice to reach that golden brown stage desired in this recipe. So good!
Amber says
I’ve made this recipe dozens of times over the past few years. IT TASTES TERRIFIC!!! It is an absolute perfect restaurant copycat. Thank you for publishing such a delicious and easy to make recipe. This is a standard in my house now. Mexican fare is my favorite!