Favorite Family Recipes

Easy family recipes for dinner, dessert, and more!

Restaurant Style Mexican Rice

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Our Restaurant Style Mexican Rice rivals anything you can get in a restaurant. It has the perfect consistency and just the right amount of seasoning.
Mexican Rice recipe made to taste like the Mexican rice at your favorite restaurant

This is a delicious and simple recipe for Mexican rice that rivals anything you can get in a restaurant.  It is 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.

Mexican Rice Recipe Tips

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.  As a result, the rice really absorbs the flavors yet has the perfect consistency.  My other tip is to 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 green and fresh looking.

Authentic and Easy Mexican Rice

My husband is very picky about his Mexican rice.  He had a family friend growing up that made the most amazing and authentic Mexican food.  I could see he was skeptical that this rice would not be as good as his friend’s Mexican rice, but to his pleasant surprise this was just as good if not better!  This is his new favorite way to make it.  We have made it several times since.

MY LATEST RECIPES

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 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.”

I mean, you can’t get a much higher compliment than that!

More Delicious Mexican Recipes

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. 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, 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!  If you are cooking Asian food, definitely give our Restaurant Style Ham Fried Rice a try!

How to Make Mexican Rice

4.58 from 14 votes
Restaurant Style Mexican Rice Recipe
Print
Restaurant Style Mexican Rice
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Our Restaurant Style Mexican Rice rivals anything you can get in a restaurant. It has the perfect consistency and just the right amount of seasoning.
Course: Side Dish
Cuisine: Mexican/Spanish
Servings: 4
Ingredients (with Amazon Links)
  • 3 Tbsp. vegetable oil
  • 1 cup long grain rice, uncooked
  • 1 tsp. minced garlic
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cumin
  • 1/2 cup tomato sauce
  • 14 oz chicken broth
  • 3 Tbsp. fresh cilantro, finely chopped
Instructions
  1. Heat oil in a large saucepan over medium heat.
  2. Add the rice and gently stir until rice begins to lightly brown.
  3. Add the garlic, salt, and cumin and stir the rice til it looks golden.
  4. Add the tomato sauce and chicken broth and turn the heat up to medium high.
  5. Bring the mix to a boil then turn the heat to low and cover the pan with a lid.

  6. Simmer for 20 to 25 minutes. 

  7. Remove from heat and fluff with a fork, then stir in chopped cilantro.

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Our Restaurant Style Mexican Rice rivals anything you can get in a restaurant. It has the perfect consistency and just the right amount of seasoning. #Mexicanrice #Mexicanricerecipe #Mexicansidedish #Mexicanfood #rice #ricerecipe
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Comments

    • 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!!

      Reply

  4. 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!

    Reply

  8. 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.

    Reply

        • 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.

          Reply

          • 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. -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!

    Reply

  13. 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!

    Reply

  15. 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?

    Reply

  16. 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!

    Reply

  17. 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!

    Reply

    • 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!

      Reply

      • 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!

        Reply

  18. 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!

    Reply

  20. 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!

    Reply

  22. 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!

    Reply

  24. 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!

    Reply

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

    Reply

  28. 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. 🙂

    Reply

  29. 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!

    Reply

  30. 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!

    Reply

    • 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…

      Reply

  31. 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!!

    Reply

    • 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!

      Reply

      • 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” 🙂

        Reply

  32. 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. :/

    Reply

  33. 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.

    Reply

  34. 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!

    Reply

  38. 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.

    Reply

  41. 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!!

    Reply

  43. 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!!

    Reply

  44. 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

    Reply

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

      Reply

  45. 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!

    Reply

  47. 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.

    Reply

  48. 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.

    Reply

  49. 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.

    Reply

    • 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 😉

      Reply

    • 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!

      Reply

  53. 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.

    Reply

  54. 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.

    Reply

    • 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!

      Reply

  55. 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.

    Reply

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

    Reply

      • 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 pepper.so this is my version.thank you.

        Reply

  57. 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 🙂

    Reply

  58. 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!

    Reply

  59. 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?

    Reply

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

    Reply

  61. 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!

    Reply

  62. 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!

    Reply

  65. 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!

    Reply

  66. 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!

    Reply

  67. 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!

    Reply

  68. 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.

    🙂

    Reply

    • 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!!

      🙂

      Reply

  70. 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 ….. 🙂

    Reply

  71. 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?!

    Reply

  72. 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

    Reply

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

    Reply

  74. 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!

    Reply

    • 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!

      Reply

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

    Reply

  77. 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.

    Reply

  78. 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!!!

    Reply

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

      Reply

  79. 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?

    Thanks!!!

    Reply

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

      Reply

  80. 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!!!

    Reply

    • 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!

      Reply

  81. 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.

    Reply

  82. 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!

    Reply

  83. 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.

    Reply

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

      Reply

  84. 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!

    Reply

  85. 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!

    Reply

  86. 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.

    Reply

    • 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.

      Reply

  89. 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!

    Reply

  90. 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!

    Reply

    • 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.

      Reply

  91. 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!!

    Reply

    • 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!

      Reply

  92. 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. ❤️❤️❤️

    Reply

  93. 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??

    Reply

    • 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

      Reply

  94. 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!

    Reply

  96. 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!

    Reply

  97. 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

    Reply

    • 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?

      Reply

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

    Reply

    • 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!

      Reply

  100. 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!

    Reply

  101. 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.

    Reply

    • 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?

      Reply

  103. 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.

    Reply

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

    Reply

  105. 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

    Reply

    • 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!

      Reply

    • 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!

      Reply

  107. 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.

    Reply

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

      Reply

  109. 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.

    Reply

  110. 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.

    Reply

  111. 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

    Reply

  112. 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!

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    • 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!

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    • 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!

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    • 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. : )

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  114. 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.

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  115. 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!

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    • 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.

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  117. 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 !

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  118. 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.

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  119. 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.

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  120. 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!

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  121. 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!

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    • 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!

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  123. 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.

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  124. I wanted to like your website but I don’t like that you did not post my last post a month ago. That tells me you discriminate and you will not be missed. There are much better website better than yours who actually like positive feedback but yours you don’t like a real cook’s opinion who did mention yours is second best to mine. It might as well you are second best, you don’t like anyone who are chefs.

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    • Hi Diane– I apologize that your comment wasn’t published. We usually post everything to our comments unless there is profanity in the comment. I looked through our deleted comment archives and have not found your name as someone who has commented before. The only comment that pulls up, past or present, is this comment here. I know that to publish a comment you may have to go through two steps to submit. We are always open to positive feedback, even negative feedback, and we will post it all in our comment section if it does not have profanity or slander toward another reader.

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  125. I’m making this for a group of about 40-50 people and would love to make it earlier in the day or even the day before. They will be served banquet style in aluminum warming pans over the sterno burners. Do you think I can make it ahead of time and refrigerate it until that night? If so, any suggestions on how to re-heat it before we put it in the pans so it doesn’t get dried out or too hard? Do you think 4 or 5 recipes will be enough for 40-50 people? We are doing a taco bar.

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    • You will probably want to make 10 c. of rice if you are feeding that many (10x) the recipe. If you keep it covered, it would re-hear easily in the oven. I can’t recommend an amount of time because we haven’t ever done it that way before. I would say just until it is heated through. Hope this helps!

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  127. I have been a Pinterest addict for YEARS and this will my first comment ever. Made this rice exactly as instructed and it was phenomenal! My family absolutely loved it.

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    • Hi Lisa! We are honored to be your first comment ever 😀 Thank you for taking the time to let us know how much your family liked it. We hope you keep returning for more recipes in the future 🙂

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  129. I’ve tried soooooo many rice recipes. They just don’t give me the results that I want. My husband loves this prepackaged rice and that’s what I have been buying because. I would much rather make my food than buy prepackaged and this recipe is it!!!!! I’m so happy I found this. It’s very close to the packaged stuff my husband likes and it doesn’t have all the extra added junk. So thank you for this recipe. It’s saved and I’ve made it about 4 times now since finding this recipe.

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    • Hi Carie– Thank you for taking the time to write such a nice comment! So glad you found a recipe that your husband will eat AND that is homemade!

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  131. For some reason this turned out wet and mush just like all the other Spanish rice recipes I’ve tried. I did double the amount of chicken broth and tomato sauce, but that’s because I doubled the amount of rice (I used 2 cups of rice). I simmered it the recommended amount of time ( a little over 20 minutes). I can’t figure out why it keeps ending up like this.

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    • I’m not sure, mine has never turned out that way. Did you cook the rice in the oil until it was nice and golden? Watch the video that is on the post so you can see if yours was looking similar. You have to do this over the stove. People have tried doing it in a rice cooker but it doesn’t work right. And make sure you aren’t mixing up cups and cans with the broth and tomato sauce.

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      • Are you cooking at a high or low altitude? That could be why your rice is ending up mushy. You can look up how to change cooking time for the altitude you are at.

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  132. This recipe is now a regular for us; goes great with all of our mexican style favorites 🙂

    It comes out perfectly. Thanks so much!

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  133. I made this tonight and it it really, really good! As you said, it turns out dry and I like it that way too. I only used 2 T oil and it was enough. I rinsed my rice and dried it on paper towels before browning it. Omitted the salt completely and used Del Fuerte brand tomato sauce that is “seasoned with spices”. This is soooo much better than anything from a box or bag:) I’ll be adding it to our regular menu. Thank you for sharing this with us!!

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  134. This is my go-to Mexican rice recipe. Always a hit with my family and guests alike. It’s easy to make with ingredients on hand.

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  135. I almost never comment on online recipes, but this rice was perfect! I’ve tried many other Mexican rice recipes and none come even close to this one. Taste and texture is exactly like what you’d order in a hole-in-the-wall Mexican restaurant. The only change I made was replacing tomato sauce with El Pato in the yellow can.

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