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.
- Remove from heat and fluff with a fork, then stir in chopped cilantro.
Equipment
- Stove Top
- Large Sauce Pan
Benita Esparza says
If we don’t have chicken broth can we use water in replace of the chicken broth and how much of the chicken broth did you use so we can use the same amount of water?
Erica Walker says
the cans are 14.5 oz, you can use water but it won’t have as much flavor. Be sure to season it up with a little salt if you need to. Hope this helps!
Ashley B says
Hi there! Before I get to my question, this recipe is a family favorite. We make it as a regular side dish with tacos. I completely have it memorized. Thank you for having a great easy recipe.
After skimming through the comments, I see that this recipe can be doubled (Pot luck). Super easy! However, is the cooking time double as well or would it still be 25 minutes?
Favorite Family Recipes says
It should still be 25 minutes!
Meo says
Ive been searching for a recipe like this. I am needing to make this rice for about 300… what do you think is the most batches I can make at once? Also, any ideas to cut down time on the day of the event? I have a outdoor large griddle, a warming drawer, and a roaster oven… Im thinking a combinations of these will give me the best results.
Echo Blickenstaff says
You may be interested in this recipe on our website: https://www.favfamilyrecipes.com/cook-rice-crowd-easy-oven-method/
In the post you will see a “Mexican or Spanish Rice” variation. This would be a much easier method for the amount of rice you are making and less expensive, and you could still stir in some chopped cilantro once it’s cooked for extra flavor. Good luck!
Mari says
You are a genius! You have no idea how hard it is to please my food critic husband. He has worked in the food industry for many years and is very picky. He will eat whatever I serve him, but isn’t always happy about it.
Tonight I made Mexican shredded beef and decided to make your Mexican rice and refried beans recipes to go along with it. . My husband actually said they were both delicious and he went for seconds. Amazing!
Thank you so much!
mandy johns says
How much chicken broth do you use?
Favorite Family Recipes says
14 oz!
Belinda McGrath says
Really want to try this rice but on a slimming world diet. I’m wondering can I use the fry light spray oil instead?
Thanks.
Favorite Family Recipes says
We haven’t done it that way before, so I can’t speak to how it would affect the flavor or texture of the dish. Sorry!
Yasmin Mc says
Hi do we not need to wash the rice before hand ? It wasn’t specified in the recipe x
Echo Blickenstaff says
You should wash the rice!
Mattie-Mo says
This recipe is awesome! I doubled the recipe and added 1 tsp of taco seasoning for the perfect dish for our family gathering. This is the first Mexican rice recipe I’ve made that didn’t turn out sticky or clumpy, even though I made it about an hour ahead of dinner and put it on warm in the crockpot. I had leftovers (a small bowl) the next day and it was STILL PERFECT. This recipe is a definite KEEPER
Meagan says
We LOVE this rice! I’ve been making this recipe probably 2 years or so now and it is a hit every time. Not long ago I made it for a large group and tripled the recipe. Everyone loved it and I had to send the link to 4 other moms!!!
Erica Walker says
Hi Meagan- So happy to hear you have enjoyed this recipe for so long! Thank you for spreading the word for us! We love it when others share our recipes with their friends. Thanks for the 5-stars!
Kristie Partain says
Can this be made the night before? I need to bring it for a lunch the next day, would have to heat it up in a crockpot. How long and at what temp should I use, Thanks for your help.
Erica Walker says
Yes, absolutely! You can make it and put it in a airtight container until the next day. We haven’t reheated it in the Crock Pot before. Usually just microwaving it works great. If you did do the Crock pot, I would just do it on low and heat it for 2 hours maybe and then once it is heated, keep on on “warm”. Just be sure to stir it every once in a while to get even heating. Hope this helps!
Bonnie says
It’s delicious
REM says
This recipe is very similar to mine. I also love the drier type of restaurant Mexican rice where each grain is separate and not sticky. I use a skillet rather than a saucepan because the deeper the rice is in the pan, the moister/stickier it remains and the less evenly it cooks. Instead of simmering the rice on the stove top, I cover the skillet tightly and place it on the middle rack in a 325 degree oven and bake for 21-22 minutes. Remove cover and fluff. Perfect every time. I use the same cooking method when I make fried rice since I don’t like sticky fried rice.
Love your website!
Mark Folsom says
I have enjoyed many different rice recipes but this one is amazing! I sometimes add 1/2 cup carrots with garlic.
Elizabeth T says
MY GAWD! 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!!!
Also, the beans were effing phenomenal as well. You really just upped my taco game 😉
Robert Benedict says
Cooked this in instant pot and turned out excellent. I’ll definatly do this again.
Christina Nabors says
I would like go cook this in my instant pot as well. Did you just add all the Ingredients to the pot? If so, how long did you cook it for?
Gayle says
I would also like to cook in the Instant Pot. Did you use the rice setting? Did you still rinse and brown the rice? Stir everything before sealing? Thanks!
Mike says
A nice basic recipe. I like to throw a bag of mixed vegetables in at the end. Adds another element of flavor and it’s a way to get my kids to eat the vegetables without complaining.
Echo Blickenstaff says
Great idea! Thanks for sharing!
Katharina says
This was absolutely delicious!! I will definitely make this again.
Lisa says
Can I use Rotel instead of the tomato sauce?
Favorite Family Recipes says
I haven’t tried it that way, so I can’t speak to how it would change the taste or texture.
Lisa says
I’ve made this recipe so many times. I don’t change a thing. It’s the best!
Sutton says
This is almost perfect but I too would probably use a can of rotel (mild) instead of the tomato sauce. Made homemade pinto beans to go with it. Bean, rice and cojita cheese burritos!
Vi says
Hi! Haven’t tried it yet, but how can I get the recipe to become wet but not too wet.
Favorite Family Recipes says
If you follow this recipe, we think it has the best consistency!
Anna says
Literally THE best. Thank you. I cannot say enough about this recipe.
Heaven.
Favorite Family Recipes says
Thank you so much!
Paulina says
OMG. Made this recipe and it is Spot on.. perfection liked I’ve never seen. I wished I could’ve posted a picture. (1/2) 4 ozs. of tomato sauce, instead of 8ozs. amazingly perfect. I brought to a full boil and placed the cover on it after simmering for 10 minutes then shut the flame off and let it just steam to perfection for the last 10 minutes. I didn’t have cilantro, but that’s okay next time
Laura E says
Absolutely love this recipe! I’ve made it at least once a month since a friend served it for dinner last year and shared this link. I’m planning to double the recipe for a dinner party and would like to make it before our guests arrive and serve it a couple hours later. Have you ever kept it warm in a crock pot for a couple hours and if so, did it alter the consistency?
Favorite Family Recipes says
I haven’t done that myself, but I am guessing because the crock pot lid keeps in moisture that it would be alright. Let us know how it turns out if you try it!
Debby says
Great rice every time. Never ever have to buy a box mix again.
Ed K says
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.
Jennifer Nicol Colwell says
Hi
Favorite Family Recipes I found out this so thank you
Jennifer Nicol Colwell says
i found out this site Mexican Rice Recipe Tips ….
Thank You
Echo Blickenstaff says
Thank you! I hope you enjoy the recipe!
Amber P says
This recipe is fantastic! My husband who claims “I don’t make a good Mexican rice” absolutely loves it! Thank you for saving my marriage! Ha ha, just kidding. Thank you for a great recipe.