Mexican Rice

4.85 from 364 votes

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This Restaurant-Style Mexican Rice is the perfect side dish for your next Mexican feast. With just a few ingredients, it’s easy to make and ready in less than 30 minutes. It is a perfect addition to any meal!

Authentic Restaurant Style Mexican Rice served with salsa and chips

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. 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 easy Mexican rice recipe.

You can make this Mexican Rice recipe in bulk and freeze it for up to three months without losing freshness. This is great if you want to save money by buying your ingredients in bulk, or trying out a new recipe but want to make a manageable amount.

If you’re looking for a recipe to pair with our Mexican Rice, we recommend our Grilled Steak Tacos and Hatch Chiles Rellenos, but it goes as a great and easy side dish for just about anything.

Mexican Rice vs Spanish Rice

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:

  • If you want to rinse the rice beforehand, rinse the rice through a fine mesh strainer until the water runs clear (As an Amazon Associate we earn from qualifying purchases). Allow rice to drain off a little before sautéing. If you rinse the rice, reduce the broth amount by four ounces (or ½ cup).
  • 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, tender 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.
A plate of enchiladas with Mexican rice topped with cilantro and refried beans on the side

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. Most chicken broths are GF but always check the labels to be sure.

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. So as we got older and more adventurous, our Mexican food recipe collection grew even more.

Popular Additions

This rice is great as-is. We like to keep it simple and add as few ingredients as possible, but many people like to add more veggies to the mix. A lot of Mexican-style restaurants will also add veggies. Here are some of the popular add-ins:

  • Peas
  • Corn
  • Carrots
  • Tomatoes
  • Green chiles
  • Lime juice
A square white dish filled with restaurant style Mexican rice

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.

How To Store and Re-Heat Leftovers

We will often double this recipe just so we can have easy leftovers. It re-heats great! Simply place the leftovers in an airtight container and refrigerate for up to five days.

You can even freeze your Mexican rice by placing the cooled rice in a zip-top freezer bag and laying flat in the freezer. You can freeze it for up to three months without losing freshness.

To re-heat, just cover and place thawed rice in the microwave for a minute at a time until heated through. Fluff rice with a fork and add a teaspoon of water at a time as needed.

A Mexican dinner setting consisting of enchiladas with rice and beans on the side and chips and salsa

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 five-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!

More Delicious Rice Recipes

How to Make Mexican Rice

Authentic Restaurant Mexican Rice served with salsa and chips

Restaurant Style Mexican Rice

4.85 from 364 votes
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.
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican/Spanish
Servings 6



  • Stove Top
  • Large Sauce Pan



  • 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 until it looks golden.
    White rice being browned in a pot to make Mexican rice
  • 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. 
    Mexican Rice bing cooked in a pot with a lid
  • Remove from heat and fluff with a fork, then stir in chopped cilantro.
    Mexican rice in a pot after being seasoned with spices and cilantro

Nutrition Information

Calories: 183kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 6gSodium: 545mgPotassium: 156mgFiber: 1gSugar: 1gVitamin A: 102IUVitamin C: 6mgCalcium: 15mgIron: 1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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How many stars would you give this recipe?


  1. 3 stars
    This is not Mexican Red Rice like you’d find just north of the border in Texas, Arizona or New Mexico. Everyone claims to give the recipe for their rice but none are even close!! I’m so disappointed. This recipe is just ok but it’s not the authentic rice I’ve had.

  2. 5 stars
    Thank you for this delicious recipe. I rinsed the rice and decreased the amount of broth, then cooked it in a 10″ non stick frying pan with lid. I used better than bouillon broth, and sautéed 1/3 cup chopped onion, and 1/3 cup each cooked peas and carrots for the add ins. Light, fluffy, and so flavorful. Better than a restaurant.

  3. 5 stars
    I’ve been using this recipe for quite some time & I think that it’s better than what’s served at our favorite local Mexican restaurant. Theirs is on the bland side & requires some salsa to pick it up.

  4. I think this recipe is perfect as is! It tastes closer to restaurant style rice than any others I’ve found or bought. I don’t change a thing, I just make mine in half batches. We like to mix the leftover rice in with out leftover burrito meat and toppings and it makes a fantastic burrito bowl. Highly recommend!

  5. 4 stars
    This is a great recipe, but I found it to be a bit dull until I added black beans and corn. Absolutely delicious and a perfect pair to chicken enchiladas! I poach my chicken breasts after browning and deglaze with a little sherry or white wine, then let them finish off with the trapped heat. The residual broth is an awesome addition to the rice.

  6. I love this recipe, have used it multiple times. So easy and works every time, and the ability to increase the amounts is awesome. Thanks!

  7. 5 stars
    Love this recipe.
    Am going to read further to see how to get more recipes such as refried beans and plantains.

  8. 5 stars
    I stumbled across this recipe last year and made it. Since then, this is by far my husband’s most requested recipe. It’s definitely a keeper! Thanks so much!

  9. 5 stars
    My first time making Mexican rice I used my instant pot and another recipe. It wasn’t very good. I thought I’d try stove top and picked your recipe. It was perfect! I made as a side dish with tamales. The only thing I changed was I used the strained juices from my salsa chicken thighs mixed with a little tomato sauce and left 1/2 of a jalapeño on top while cooking. It came out delicious! Thank you!!

  10. 4 stars
    Word of caution, if you make the 3x batch all at the same time, the amount of oil is way too much. The rice is swimming in it and hardly toasts. The 9 Tbsps of oil get too hot and the garlic turns black as soon as it is added. Try making amaller batches if you need a huge amount of rice for 18+ people.

  11. Absolutely the best!!! I make it all the time. Instead of tomato sauce, I use enchilada sauce. I also add a drained can of rot-tel, black olives and a can of drained black beans! It’s so good adding extras! I triple the batch and Mmmmmmmmm
    it’s just about ready to serve!!!
    I have made it 40-50 times already!! Most definitely a family favorite!!!

    1. So glad to hear that you love it and keep coming back to make it! I’ll have to try your variations.

  12. 5 stars
    Best recipe for authentic restaurant style rice. I have served it on many occasions and everyone loves it.

    Thank you!

  13. 5 stars
    Oh my lord. I have been searching for YEARS for a recipe that tastes like the rice served at my favorite restaurant in the city where I used to live. I can’t visit that restaurant very often now because it’s so far away. This is by far the closest in taste to the Mexican rice they serve there. And it is really easy to prepare! I rinsed the rice before toasting it and the end result is perfect with no mushiness. This is definitely going to be a staple for me!

  14. 5 stars
    I followed this recipe exactly and it was perfect. By themselves, the ingredients are so basic but combined they are magic. I will never buy boxed Spanish rice again. As an added bonus, it was very easy to make

  15. 1 star
    This recipe didn’t work for me! I followed it closely and it turned out mushy (overcooked?). Also, maybe my chicken broth is more flavorful than some (I used a Kirkland Signature box)- but the recipe also tastes overly chickeny.

    1. I am so sorry this didn’t work out for you. It sounds like you may have used too much of the chicken broth.

    2. Caroline,

      I feel your pain; this rice looks easy on paper, but it’s not. I hate mushy rice; maybe okay for sushi, but, first of all I think your tasting “chickeny” is actually salty; suggest you buy unsalted broth, or even better stock, which is flavored with bones; this way, you control the salt. Also, suggest you wash the rice; get rid of the starch coating; you can do this over a sieve, but you have to agitate the rice with you hands; do it until the water below looks clear, then let it dry about 30 minutes.

      Secondly, I decided to be generous with the oil the rice is fried in; thinking it would help keep the grains separate; forget the recipe; double or triple it. Third, I started this in a cast iron dutch oven(cast iron), and for whatever reason; not a fan of tomato sauce; buzzed cherry tomatoes and tomato paste; poured into a measuring cup to control the ratio of liquid.

      Finally, after sauteing the rice, adding the liquid, I tasted, then brought to a boil, turned off, put the dutch oven in a 350 degree oven; I like the oven because heat comes from all different directions; more even cooking.

      Did 17 minutes, took of the lid; tasted; it was under-cooked. rehydrated with broth, covered, 5 minutes on stove; perfecto!

  16. What am i doing wrong? Help. I made this years ago and loved it, but the last 2 times it’s mushy and crunchy? Not cooking long enough to a golden color or cooking too long? After 25 minutes, it’s still very wet and won’t fluff.

    1. It sounds like you might need to rinse your rice before using! Rinsing the rice can help remove some of the starches that make your rice clumpy and not cooked through. Hope this helps!

    2. 4 stars
      Are you cooking it at high enough temperature? When there is still liquid it should be an incredibly slow boil but should bubble just a tiny bit. Did you somehow use too much liquid? Otherwise I can’t imagine, even if you didn’t brown it long enough.

    3. Hillary,
      feel your pain; this rice looks easy on paper, but it’s not. I hate mushy rice; maybe okay for sushi, Also, suggest you wash the rice; get rid of the starch coating; you can do this over a sieve, but you have to agitate the rice with you hands; do it until the water below looks clear, then let it dry about 30 minutes.

      Secondly, I decided to be generous with the oil the rice is fried in; thinking it would help keep the grains separate; forget the recipe; double or triple it. Third, I started this in a cast iron dutch oven(cast iron), and for whatever reason; not a fan of tomato sauce; buzzed cherry tomatoes and tomato paste; poured into a measuring cup to control the ratio of liquid.

      Finally, after sauteing the rice, adding the liquid, I tasted, then brought to a boil, turned off, put the dutch oven in a 350 degree oven; I like the oven because heat comes from all different directions; more even cooking.

      Did 17 minutes, took of the lid; tasted; it was under-cooked. rehydrated with broth, covered, 5 minutes on stove; perfecto!

    4. Hilary,

      I feel your pain; this rice looks easy on paper, but it’s not! I hate mushy rice; maybe okay for sushi, but not Mexican rice. First, I suggest you wash the rice; get rid of the starch coating; you can do this over a sieve, but you have to agitate the rice with you hands; do it until the water below looks clear, then let it dry about 30 minutes.

      Secondly, I decided to be generous with the oil the rice is fried in; thinking it would help keep the grains separate; forget the recipe; double or triple it. Third, I started this in a cast iron dutch oven(cast iron), and for whatever reason; not a fan of tomato sauce; buzzed cherry tomatoes and tomato paste; poured into a measuring cup to control the ratio of liquid.

      Finally, after sauteing the rice, adding the liquid, I tasted, then brought to a boil, turned off, put the dutch oven in a 350 degree oven; I like the oven because heat comes from all different directions; more even cooking.

      Did 17 minutes, took of the lid; tasted; it was under-cooked. rehydrated with broth, covered, 5 minutes on stove; perfecto!

  17. I have made this but instead of tomato sauce I used a 14oz can of petite diced tomatoes and the liquid that comes with them. Cut down the broth. Added minced onions and peppers. Then added browned hamburger simmer for 20 mins until rice is puffy. I use this combo to stuff my green peppers and then add to the oven for 30mins with foil over the top. When completed then add your favorite tomato sauce on top. Mmmmm mmmmm.

  18. 5 stars
    I have tried many Mexican rice recipes and my Mexican boyfriend says “this is the one”.
    My only changes were to add 1/2 diced onion sautéed with the rice and used about 1 T of tomato paste instead of tomato sauce. Perfect!

  19. This is literaly, the best Mexican Rice I have ever made! I will never make it any other way again! What I love about it is the texture, and the ability to add anything else you think would change it up a little, after it is completed. I like to add diced green chilies and red or black beans, or some salsa to it. No matter what I add, it is always PERFECT! Thank you for this easy and delicious recipe!

  20. 5 stars
    Love this recipe but lately it’s come out crunchy and mushy. Any suggestions? Am I over cooking the rice in the oil?

    1. Hmmm…crunchy and mushy? That is a conundrum! Crunchy rice comes from not enough liquid and mushy rice comes from too much liquid. Maybe try stirring the rice more while it is cooking? It might be cooking unevenly.

  21. 5 stars
    This is perfect. Years ago there was a Mexican restaurant near me that we loved. My favorite thing was their rice. Sadly they closed down and I could never duplicate their rice. Until this recipe. This is seriously spot on. The taste and texture are perfect. Thank you so much.

  22. 5 stars
    This recipe was excellent. I have been in search of a more authentic Mexican/Spanish rice dish for a very long time. Nothing has compared to yours. Thank you! I did, however, as I am prone to do, make a few changes; I added an onion, chopped and roasted; several red chilies, chopped and roasted; a 14.5 oz can of chopped Mexican Style tomatoes. Doing that I used less chicken broth (8 oz), and cooked it on medium for the first 30 minutes on medium, and than reduced the heat for 30 minutes longer. I’m a bit of a headache with recipes, as I often make changes to my taste. It seemed to come out very good. But, it would have been not come close to my thoughts had it not been for you. Thank you.

  23. 5 stars
    Thank you for posting this recipe. It’s by far the best tasting rice I’ve ever had. It was a huge hit with the family. Absolutely loved it. Delicious

  24. 5 stars
    Made your rice recipe tonite for family and friends. EASY to make and good flavor! Will definitely make it again! Thanks!

  25. 5 stars
    Having friends over to celebrate the September birthdays. They chose Tacos for dinner … I’ve not been too pleased with past rice recipes and not a fan of boxed rice. So today is the day before and thought I’d give your recipe a try, so glad I did! I was worried because I only have medium grain rice … No problem just used the amount of rice. I also have extra tomatoes so in the food processor with jalapenos. This is now my go to Mexican rice dish. Thanks

  26. 5 stars
    I made this last night, I added corn and chopped up green chilies and it was by far the best Mexican rice I’ve ever made. It accompanied homemade street tacos, my own special sauce, homemade corn tomato serrano onion salsa, homemade corn tortillas, cojita, and cilantro. My entire family said it was the best mexican meal ever made, BETTER THAN RESTAURANT! BTW I’m German lol

  27. 5 stars
    I omitted the cilantro because my wife has that special gene. It was still great. My wife said “better than the restaurants”! Definitely adding this recipe into my rotation.

  28. 5 stars
    Love it! I love this potato salad and I could eat this forever. I love the red onion . Green onion is ok but I prefer the red onion and sweet pickles instead of dill. I could eat this salad at every meal.

  29. 5 stars
    This is my go-to recipe for Mexican style rice. My daughter cooks it all of the time for her family now, as well. I freeze the other half of the can of tomato sauce (I use a small glass prep bowl and then dump it in a ziplock bag after it’s frozen) so I almost always have the right amount on hand. Thanks so much for the great recipe.

  30. This says it serves 18. How does one cup of rice obviously cooked serve 18?
    Wanted to make this for about 75 but not sure on how 1 cup makes 18. Obviously I would make this recipe x4 but wanted to check the serving size to make sure 18 for 1 is accurate?

    1. There’s no way 1 c. of uncooked rice would serve 18! Rice doubles when cooked, so theoretically 1 c. Uncooked = 2 c. Cooked. The most 2 c. of cooked rice serves at our house is 4! (4, 1/2 c. Servings). Hopefully soon, the author will fix this typo of the recipe serving 18!

      1. I’m not sure where you are seeing that it serves 18. In the recipe card it says it serves 6 as a small side dish.

  31. Just what I was looking for. Don’t know how it turns out to be the drier, fluffier rice I wanted but it did!
    I used Pace picante sauce instead of tomato sauce and it was great! I may use a spicier version of Pace next time. We like spicy.
    I won’t buy any more Spanish/Mexican rice products at the store! I’ve found my favorite here.

  32. Would love to make this but for 50 people. Can I brown and then transfer to an electric roaster or oven?? Would be for a shower and it’s coming up! Also, how many servings would I get with a 5 pound bag of Jasmine rice?

  33. 5 stars
    I have made these once for a taco bar meal at a college graduation party and they were a HUGE success! Several people asked for the recipe. LOVED the flavor and the ease of making it.

  34. 5 stars
    I have made these once for a taco bar meal at a college graduation party and they were a HUGE success! Several people asked for the recipe. LOVED the flavor and the ease of making it.

  35. 5 stars
    Great Mexican rice recipe. Flavors were all balanced very nicely. Definitely a new addition to taco night.

  36. 5 stars
    We made this for the first time. Delicious! Watch how long the rice boils & simmers, it can be crunchy if not cooked long enough. Otherwise, so much better than boxed Mexican rice! I will make this again! Yum!

  37. 5 stars
    I absolutely love it. I’ve never cooked in my life and decided this year it was time to change things. I made this with some taquitos and it was absolutely fantastic!

  38. Quick question, if I wanted to make a batch 3x the size. Should I just x3 everything? Or is there a better way for large batches? Thank you!

    1. Yes, just triple everything. The recipe does have “2X” and “3X” buttons to automatically change the amounts for you.

  39. 5 stars
    Easy to make recipe and everyone loved it! I added a half cup of salsa which made it extra flavorful.

  40. 5 stars
    I used a can of Rotel Mild Tomatoes and Green Chiles in place of some of the tomato sauce and broth. Excellent. My family loved it. Saving this recipe!

  41. Looks delicious! What is it pictured with, on a plate, please? The photo with the rice plus 2 rolled up tortillas covered with melted cheese. I would love the recipe for whatever that tortilla/cheese dish is, please. It looks so good! I’m trying the rice tonight, with chili-lime chicken.

  42. 5 stars
    Love it, kids love it and husband loved it!

    Only issue I’ve had is with the measurements. Our standard Pyrex stuff doesn’t have 14 ounces. Also I have been doubling the recipe – fam loves rice, and that’s probably messing it up even more. Made it twice and it came out hard and I had to add water and simmer longer. It’d be nice to have same recipe in more standard measurements. I’m going to try to do that until I get it right.

    1. Thank you so much for your comment and the 5-star rating. We are so happy you like our Mexican Rice!

  43. 2 stars
    I made this recipe exactly as it described and it came out really bland. In the end I tried adding vegetables and more spices to save it… And its still just not very good. Ive never had a rice like this at any GOOD mexican restaurant… maybe a not so good tex mex one. I probably should have gone for an authentic mexican rice but this recipe just seemed easy. Im glad so many other people liked this recipe, but it was definitely not for me.

  44. What a day. I finally found the holy grail of Mexican restaurant rice recipes. I have tried many and this is the best by far. Follow every step, rinse the rice too, makes a huge difference. Thank you so much.

    1. What a compliment! I am so happy you found our recipe, and even happier that you love it as much as we do! Thank you for your comment. 🙂

  45. 5 stars
    It’s true! It turns out just like the mexican rice I love in restaurants. Hubby said, “you need to make it this way from now on – delicious!”

  46. 5 stars
    Great recipe. Low salt, as a diabetic and kidney patient, its great. Whole family loved it. Better and healthier than boxed versions.

  47. 5 stars
    Absolutely delicious! I did add some onion, red, green and orange bell peppers and blended up some medium salsa for a little kick instead of tomato sauce. I also reduced the broth a little since the veggies release juices when I sauté them. I think I’m going to try adding corn next time to give it a little sweetness.

    1. Thank you so much for the 5-star rating! I’m very happy you like the recipe, and I love your addition ideas. Corn in this recipe will be delicious.

  48. 5 stars
    This rice perfectly completes any Mexican style dish! It’s perfect because you can control the heat/spice to your liking by using tomato sauce or sub hot salsa. My family loves this with “2 ugly mugs muggin’ hot salsa” instead of tomato sauce. A winner!!!!!

  49. 5 stars
    YIPPEE!! This works! I made Mexican food for my son’s birthday dinner and I tried your Mexican rice recipe. It was the BEST I ever made and everyone wanted the recipe. This is the only Mexican rice I will ever make again!

  50. 5 stars
    This was a delicious way to prepare rice. The tomato sauce must have been the “secret ingredient” cause it tasted like my fave Mexican restaurant’s!

  51. Thanks for this recipe- it was so easy to make a really delicious side to tamales. My partner really enjoyed this and made sure I kept the recipe! ( too late, I’d already pinned it!!! 😄)

  52. 5 stars
    This recipe was awesome ! I’ve been searching for a recipe similar to our area restaurants’ flavor and consistency ! Can’t wait to make it again !!

  53. 5 stars
    This recipe has gotten me into a lot of trouble. I am German/Dutch and my wife is from Guanajuato, Mexico. My mother in law is quite upset that her grandchildren prefer my “secret recipe” over her rice. Thank you. I think the MIL still loves me though…

  54. 5 stars
    Love the recipe! Tastes just like Mexican restaurants. I used blended up Cosco brand diced tomatoes and it tastes great!! 🙂

  55. 5 stars
    I’ve made this recipe so many times I’ve lost count. Best rice outside of a Mexican restaurant hands down!

  56. Found this at least a couple of years ago, bookmarked it and have made it so many times I have it memorized. Love it!! I’ve never been good at making any kind of rice, but this one is so easy! I never deviate from the recipie, but am thinking of trying with salsa…I’m sure it will be good! Thanks for a killer recipie!

  57. 5 stars
    Ronald F.
    Over the years I have been unsuccessful at cooking rice. Tried many so called 5 Star receipts off internet. Your recipe is easy to follow, few ingredients with a better than 5 star results. As good if not better than restaurants. Thanks for recipe. Plan to try more of your recipes.

  58. 5 stars
    I have tried for years to get the perfect Mexican rice, I am glad I found this recipe, comes out perfect every time!

    1. 4 stars
      Love this recipe!! Way better than any other I’ve tried. I like a little more spices so I added some diced green chilies, a bit of chili power, extra salt and a whole lot of cayenne. Next time I’m gonna add jalapeños and some onion!

  59. 5 stars
    This is now MY FAVORITE Mexican Rice recipe! So easy to make, and so good. Thank you for sharing this wonderful recipe : )

  60. This is terrific! I used minute brown rice and salsa in place of tomato paste. Very flavorful and fits into my diet!

  61. 5 stars
    Yummy! If I wanted to double or triple this recipe, would I double or triple the ingredients evenly?

  62. 4 stars
    This is a very good rice, tastier than most I have tried. My son even asked for seconds! I am definitely going to make it again.

  63. 5 stars
    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!!!

  64. 5 stars
    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!

  65. 5 stars
    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.

  66. 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.

    1. 5 stars
      I rarely cook and I’ve never made rice of any kind, ever. I decided to give this recipe a whirl because I just had a craving for Mexican rice and to my surprise it came out perfectly. My family and I are all vegans so I substituted the chicken broth for Better Than Bouillon chickenless base and it worked great. Also used a few shakes of dried cilantro instead of fresh because I hate cilantro. It added something to the whole dish without being a standout flavor. Everyone *loved* it. 10/10!

      1. Needed a rice dish to go with taco bar birthday bash. Doubled recipe and worked out great. Can’t seem to leave a recipe alone lol so sautéed onions, celery and some peppers while rice was sautéing. Also added chili pepper. Everyone loved it. Soooo quick and easy also

  67. 5 stars
    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!!!

  68. 5 stars
    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.

      1. 5 stars
        Wow! I have been trying to make rice the way my mom makes it, but it would never quite work out for me.. This recipe is absolutely perfect! The flavor and fluff are there any my kids loved it!

  69. 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!

  70. 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!

  71. 5 stars
    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!

  72. 5 stars
    My husband loves this rice, not just for a side dish but as a filling in a tortilla this is the tastiest rice and its spot on Better than any Mexican Restaurant makes!

    1. I have never tried it with instant rice and I would not recommend due to the fact that instant rice absorbs moisture too quickly for this recipe.

  73. 5 stars
    Wow is all I can say! This was the best rice I’ve ever had. I thought Mexican rice would be hard to make but this was super simple and tasted amazing!! So so delicious. I did half tomato sauce, half fire roasted diced tomatoes!! So so good! I’m so glad I found this recipe!!

  74. 5 stars
    I used this with chickpea rice (I’m allergic to grains), and it was delicious! I cut the time by about half, and stirred it pretty regularly.

  75. 5 stars
    I had another dry fluffy restaurant style Mexican rice recipe that I’ve been using, but this one blows it out of the water! It’s easier to make, and tastes completely amazing. I could have eaten the whole pot of this stuff tonight, but I didn’t, I shared it with my son. I did not measure the oil and I think I was a little heavy-handed, but that actually turned out to be a bonus. I can honestly say this is the best homemade rice I’ve ever made. Thank you!!!!

      1. It will be a little dry if you reheat it. You can try adding some more liquid to it, but I usually make this the day of.

        1. 5 stars
          This is the best recipe for Mexican restaurant rice I’ve found. It’s very good as written. For a vegetarian version I make chicken broth using Better Than Bullion No Chicken flavor. I also add about a 1/4 cup each of carrot and potato when adding the cut into 1/4 inch cubes when adding the garlic step 1.
          So good. I make this every time I’m serving Texas Mexican.

  76. I love this recipe and have made it several times. I have tried to double it a couple of times and always end up with hard grains of rice still left at the end. A single batch comes out great. Is there a trick to doubling the ingredients?

    1. It sounds like you may need to add a little more liquid. I would add 4 cups of chicken broth. Hope this helps!

        1. I think quinoa takes a little longer to cook than rice, so you may need to account for that, but let us know how it goes if you do try it!

      1. 5 stars
        I love this rice but my pots don’t…I end up starting the rice in a pot and moving it to a glass bowl and microwaving to finish or else the rice burns to the bottom of my pot because my stove us really touchy and I have trouble simmering anything. Any suggestions for microwaving start to finish to eliminate the stove top use all together?

  77. 5 stars
    This was so perfect for our smothered tamales yesterday! Yum! Thank you for your attention to detail. It really helped to get just the right texture.

  78. 5 stars
    If I may make one suggestion: drop in one cube of tomato bouillon (Knorr Caldo de Tomate) when you add the liquid. It deepens the tomato flavor and adds a wonderful richness. A sister in law is from Guadalajara and she gave me the tip. It really is a very nice addition. You can find tomato bouillon cubes in the Latin/Hispanic section of any major supermarket.

  79. 5 stars
    Made this recipe exactly as printed. I will make this again. Was exactly what I wanted to serve with our enchiladas.

  80. 5 stars
    I LOVE Mexican rice!!!!! But I HATE homemade Mexican rice. It always get gluey and gummy and the flavor isn’t right…… OMG. This is FIRE! I just made it an hour ago and have gone one about the amazing flavor since!!!! It’s soooo good! Trust me! I measured everything and it was absolutely perfect! It was fluffy and not sticky and just the absolute best I’ve ever had. I would have guessed it to be take out of I didn’t make it myself! Thanks So much for this recipe! It is a game changer for me! I’m in love!

  81. 5 stars
    This is my absolute favorite recipe from the girls at fav family recipes! It is super easy and it tastes as good as if not better then the Spanish rice served at your favorite Mexican restaurant! Definitely a recipe to keep on hand for every taco Tuesday!

  82. 5 stars
    I love how easy this was. We enjoyed this rice for dinner with chicken and then on the next day I used leftover for burritos, this rice was the perfect addition to those burritos so flavorful.

  83. 5 stars
    I always love your recipes. This was also a winner for my family. Easy for me to make and everyone ate it. My picky eaters will always eat your recipes… True Story! Thanks for this yummy mexican rice.

  84. 5 stars
    Thanks for such a comprehensive post about how to make Mexican rice! My mother showed me how to make Spanish rice. Now I want to try making this one instead. Looks delicious!

  85. 5 stars
    Yesssss! I love that I can eat Mexican rice from my favorite restaurant at home. Thanks for making this so easy!

  86. This restaurant style Mexican rice is the best recipe I’ve tried for rice! It was delicious and I loved all your helpful tips. It tasted great with homemade enchiladas.

  87. 5 stars
    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.

  88. 5 stars
    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.

  89. 5 stars
    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?

    1. 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!

  90. 5 stars
    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

  91. 5 stars
    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!

  92. 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.

    1. 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?

    2. 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!

  93. 5 stars
    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 😉

  94. 5 stars
    I have enjoyed many different rice recipes but this one is amazing! I sometimes add 1/2 cup carrots with garlic.

  95. 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!

  96. 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.

    1. 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!

  97. 5 stars
    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!!!

    1. 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!

  98. 5 stars
    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

  99. 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?

    1. 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!

      1. 5 stars
        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?

          1. 5 stars
            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.

        1. 5 stars
          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!

      2. Really want to try this rice but on a slimming world diet. I’m wondering can I use the fry light spray oil instead?

        1. 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!

  100. 5 stars
    Oh I absolutely LOVE this rice. I have made this several times and each time it turns out delicious. I do add a pinch or so of cayenne pepper just for a bit of heat. Thank you for showing how easy it is to make this delightful plate of yummyness. I’ve also taken left over taco meat, added to the rice for a main dish. Wonderful.

  101. 5 stars
    I love this recipe! So easy to make and I almost always have the ingredients so it makes for a yummy quick side to throw together!

  102. 5 stars
    Rice has always been my weak point…this rice was soooo… easy and it is by far the best Mexican rice I have tasted. The only additional ingredient I added was about a quarter cup of kennel corn.
    Thanks so much

    1. So glad you liked this recipe! Great idea adding corn. Many of our favorite Mexican restaurants add corn, peas, or even carrot. Corn is my favorite addition though 😉

  103. 5 stars
    I’m so glad I found this recipe! I made it tonight and it was perfect! Where have you been all my life?!! Thank you😃

  104. 5 stars
    FINALLY!!! An actual perfect Mexican rice!!! Perfection! I will never look for another Mex rice recipe again! Omg… I should hide the rest before anyone comes downstairs… 😂 This rice is incredible!!! The best I’ve ever made. This is go-to for life! Thanks so much!

    1. Hi Amy! So glad you liked this recipe so much! It hands-down our favorite too! Thanks so much for the kind words and the 5-stars 😀

  105. 5 stars
    Just wanted to tell you that I have gone 47 years without being able to master the Spanish rice……and in one day, you fixed that! The best part is it was so SIMPLE! I made this rice for a graduation party, and cooked it in a double batch (multiple times). Turned out PERFECTLY. Thank you so much!

    1. Melaney- that is awesome!!! We are so honored to be the ones who helped you create the perfect Spanish rice! Thanks for taking the time to come back and comment 🙂

  106. 5 stars
    I’ve been cooking this for a couple of years now, and I just can’t say how thankful I am for this fabulous recipe!
    I go light on the cumin and omit the cilantro due to personal taste/allergies.
    I’ve used tomato sauce, tomato paste, diced tomato’s blended smooth- anything as long as my ounces of liquid are the same. It’s always turned out great.
    I save time by measuring out the liquid for two batches at the same time. One batch I go ahead and cook, the other batch I freeze in silicone ice cube trays, then pop in a baggie for next time.
    Sooooo glad I found this recipe! It’s fab!

    1. Thank you so much for this nice comment! I love all your suggestions! Thanks for sharing how you make this recipe unique to you. I am sure our readers with similar allergies will appreciate some of the adjustments you made!

  107. 5 stars
    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.

    1. Hi Greg– THANK YOU!!! That is so nice of you. Thanks for taking the time to comment 🙂 Glad you liked the rice!

  108. 5 stars
    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.

  109. 5 stars
    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!!

  110. 5 stars
    This recipe is now a regular for us; goes great with all of our mexican style favorites 🙂

    It comes out perfectly. Thanks so much!

  111. 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.

    1. 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.

      1. 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.

  112. 5 stars
    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.

    1. 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!

  113. 5 stars
    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.

    1. 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 🙂

  114. 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.

    1. 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!

  115. 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.

    1. 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.

  116. 5 stars
    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.

    1. 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!

  117. 5 stars
    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!

  118. 5 stars
    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!

  119. 5 stars
    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.

  120. 5 stars
    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.

  121. 5 stars
    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 !

  122. 5 stars
    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!

    1. 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.

  123. 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.

    1. 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!

    2. 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. : )

  124. 5 stars
    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!

    1. 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!

  125. 5 stars
    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

  126. 5 stars
    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.

    1. 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!

  127. 5 stars
    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.

  128. 5 stars
    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.

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

    1. 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!

  129. 5 stars
    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

    1. 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!

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

  131. 5 stars
    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.

    1. 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?

  132. 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.

  133. 5 stars
    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!

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

    1. 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!

  135. 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

    1. 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?

  136. 5 stars
    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!

  137. 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!

  138. 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??

    1. 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

  139. 5 stars
    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. ❤️❤️❤️

  140. 5 stars
    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!!

    1. 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!

  141. 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!

    1. 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.

  142. 5 stars
    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!

    1. 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.

  143. 5 stars
    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.

  144. 5 stars
    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!

  145. 5 stars
    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!

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

  146. 5 stars
    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.

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

  147. 5 stars
    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!

  148. 4 stars
    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.

  149. 5 stars
    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!!!

    1. 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!

  150. 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?


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

  151. 5 stars
    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!!!

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

  152. 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.

  153. 5 stars
    Delicious !!! I can’t say that enough. I also made your refried beans recipe and they were perfect. Thanks for sharing the recipe

  154. 4 stars
    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!

    1. 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!

  155. 5 stars
    Wow! Made this as a side with dinner tonight and it was perfect- just like our favorite Mexican restaurant! Thank you for sharing!

  156. 5 stars
    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

  157. 5 stars
    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?!

  158. 5 stars
    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 ….. 🙂

  159. 5 stars
    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.


    1. 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!!


  160. 5 stars
    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!

  161. 5 stars
    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!

  162. 5 stars
    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!

  163. 5 stars
    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!

  164. 5 stars
    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!

  165. 5 stars
    Made this as part of our dinner tonight, it was very yummy and so easy to make! Thanks for sharing the recipe.

  166. 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?

  167. 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!

  168. 5 stars
    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 🙂

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

      1. 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.

  170. 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.

  171. 5 stars
    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.

    1. 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!

  172. 5 stars
    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.

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

    1. 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!

  173. 5 stars
    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.

    1. 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 😉

  174. 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.

  175. 5 stars
    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.

        1. 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!

  176. 5 stars
    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!

  177. 5 stars
    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

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

  178. 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!!

  179. 5 stars
    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!!

  180. 5 stars
    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.

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

  181. 5 stars
    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!

  182. 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.

  183. 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. :/

  184. 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!!

    1. 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!

      1. 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” 🙂

  185. 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!

    1. 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…

  186. 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!

  187. 5 stars
    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. 🙂

  188. 5 stars
    My kids love Mexican restaurants rice. I tired you recipe the other night and they say it beats all of their former favorites.

  189. 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!

  190. 5 stars
    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!

  191. 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!

  192. 5 stars
    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!

  193. 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!

    1. 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!

      1. 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!

      2. Brown rice has half the glycemic index than white. As a diabetic, this means that it takes longer for the carbs to turn into sugar in the body, so I try to eat brown rice instead of white rice. Nutritionally, brown rice has more oomph than white rice.

  194. 5 stars
    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!

  195. 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?

  196. 5 stars
    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!

  197. 5 stars
    -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!

        1. 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.

          1. 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!

  198. 5 stars
    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.

    1. 5 stars
      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.

  199. 5 stars
    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!

    1. 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!!

        1. 5 stars
          I’ve made this three times, the first time as written, second and third time doubled. For some reason, this last time it’s so wet!! Don’t know what I did differently :/ Anyway, when it works, it’s great! Thank you!

          1. I don’t know why it would be wet… ? It very well could have been the type or even brand of rice. Try rinsing it next time until the water is clear and then add less water when cooking. That should make it nice and dry!

      1. Yes, the el pato gives it a great flavor!!! I brown jasmine rice in oil, put it in the rice cooker and for 1 cup of rice I do 2/3 cup of el pato or a little more if you want more spice, I do this in a 2 cup measuring cup and fill it up the rest of the way with water and 2 heaping teaspoons of the Mexican powdered chicken bouillon. Mix it up and pour into the rice cooker with the rice, stir and set it to cook. Its yummy!!!

      1. 4 stars
        I think I understand what you mean but most Mexican restaurants don’t make a hot spicy or even a wet gumbo style rice to go with their dishes. I bet it went great with your fajitas the next day, didn’t it?

          1. 5 stars
            I have been looking for a recipe for Mexican rice that is like restaurant rice. I believe this is it! I made it for the first time tonite and this wilnow l be my go to recipe

          2. Hi Pat! I’m so happy you liked this recipe! We are glad that your search for restaurant Mexican rice is over and that you can continue to enjoy this recipe 🙂

    1. 5 stars
      We’ve been using your Mexican Rice recipe for 5 year’s now and it is still a fav with the entire family.

      1. Wow, we are so excited that this has been your go-to for so long! Thanks for coming back to let us know how much you have enjoyed it! 😀