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This Restaurant-Style Mexican Rice is the perfect side dish for any Mexican meal. The rice has the rich flavor and slightly dry texture just like the rice served in most Mexican restaurants. It is a family favorite and must-have any time we are making Mexican food.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“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
The Secret to Mexican Restaurant-Style Rice
If you’ve ever had that perfectly fluffy, slightly dry, and flavorful Mexican Rice at a restaurant and wondered how to make it at home, I’ve got you covered! This recipe comes straight from a dear family friend from Mexico. She’s one of those incredible cooks who just knows how much of everything to add without measuring. After a bit of trial and error, I finally nailed down the perfect balance of flavors and textures.
The secret to getting that perfect texture at home? Toasting the rice in oil before cooking it. Trust me, it makes all the difference! Now, anytime we make our Birria Tacos, Homemade Enchiladas, or Carne Asada Burritos, this authentic Mexican rice is a must-have on the side. It’s become a family favorite, and I can’t wait for you to try it too!
🩷 Emily
Key Ingredients
- Long Grain White Rice – The best rice choice for achieving that dry flavored rice.
- Vegetable Oil – Helps toast the rice to a golden brown for better flavor and texture. This is the most important part of getting Mexican Rice perfect. Avoid using olive oil, it can taste bitter when cooked at this high of temperature.
- Chicken Broth – You can also use beef broth or vegetable broth for a vegetarian option. Chicken bullion with the same amount of water can also be used.
- Tomato Sauce – Gives the rice that delicious tomato flavor. Tomato bouillon (caldo de tomate) can also be used. See the recipe notes for adaptation.
- Fresh Cilantro – Adds a pop of color and freshness. Stir in at the end so it doesn’t wilt.
(full recipe with ingredient amounts in recipe card below)
How to Make Restaurant-Style Mexican Rice
- Heat vegetable oil in a large saucepan over medium heat. Add the uncooked rice and stir frequently until it turns a light golden color. This step is essential for dry, fluffy, restaurant quality rice.
- Once the rice is toasted, stir in the garlic, salt, and cumin. Heat briefly until the garlic becomes fragrant. This allows the spice to bloom in the oil and evenly coat the rice.
- Carefully add the tomato sauce and chicken broth to the pan. Bring the mixture to a full boil. The liquid should fully cover the rice at this point.
- Reduce the heat to low and cover the pan with a tight-fitting lid. Let the rice simmer until all the liquid is absorbed and the rice is tender. Avoid lifting the lid or stirring while it cooks. This will release steam and affect the texture.
- Remove the pan from the heat, but keep it covered. Allow the rice to rest 5-10 minutes. The resting time allows the rice to finish cooking evenly.
- Remove the lid and gently fluff the rice with a fork to separate the grains. Stir in the chopped cilantro just before serving to add fresh flavor and color.
Common Mistakes and Quick Solutions
If your rice turns out mushy, sticky, or clumpy, don’t get discouraged! A lot of these common mistakes have simple solutions and can be solved in just a matter of minutes. Here are a few of the most common mistakes when making Mexican rice:
| 1. SKIPPING THE TOASTING STEP: I can’t emphasize this enough. Not toasting the rice before cooking results in sticky, unevenly cooked rice. Toasting the rice in a little bit of oil before cooking seals the starch in the rice. If skipped, rice will be sticky and clumpy. | ||
| Solution: Heat the oil in a large frying pan. Add the rice and stir constantly until the it’s a light, golden brown. This step coats the rice grains in oil keeping them separate and avoiding clumping. The hot oil also gives the rice a nuttier, richer texture and flavor. | ||
| 2. USING THE WRONG SAUCEPAN: Thin pans heat unevenly and cause the rice to burn on the bottom before it finishes cooking. | ||
| Solution: Use a sturdy, heavy-bottom saucepan to heat the rice evenly and to keep the rice absorbing the liquid at the right pace. | ||
| 3. LIFTING THE LID WHILE COOKING: Lifting the lid releases the steam built up in the pan which is essential for cooking the rice evenly. | ||
| Solution: Resist the urge to check on the rice until the cooking time is up. Peeking too early interferes with the steaming process and can result in dry, undercooked rice. | ||
| 4. WET, CLUMPY RICE: Rice sticks together in large clumps and is soggy. | ||
| Solution: Uncover the rice and let it rest a few minutes before fluffing. When fluffing, use a fork. Don’t stir the rice with a spoon. | ||
| 5. CRUNCHY RICE: Uncooked or unevenly cooked rice. | ||
| Solution: Heat 2-3 tablespoons of broth and add it to the rice. Cover the pan and steam for 5 more minutes. | ||
| 6. NOT LETTING THE RICE REST: Skipping the resting step can result in uneven texture. | ||
| Solution: Once the rice is done cooking, remove it from heat and let it sit, still covered, for 5-10 minutes. This allows the steam to redistribute through the rice, giving it a fluffier texture. After few minutes you can fluff the rice with a fork and get it ready to serve. |
Frequently Asked Questions
Rinsing rice removes excess starch and can help prevent clumping. For restaurant-style Mexican rice, rinsing is optional because toasting the rice seals in the starches and gives the rice a fluffy texture and nutty flavor with or without rinsing.
Yes, adding vegetables like peas, carrots, corn, or bell peppers can enhance the flavor and nutrition of your Mexican rice. Add these vegetables when you add the liquid to the rice so they can cook along with the rice.
According to Mahatma rice, there are two distinct differences.
1. Seasonings: Spanish rice is seasoned with saffron which gives it a bright yellow color, as well as a sweeter flavor. Mexican rice is seasoned with cumin and tomato based ingredients giving it a more reddish orange color, and a spicier flavor.
2. Texture: The texture of Spanish rice is more moist and clumps together. Mexican rice is more dry and fluffy.
Yes, Mexican rice can be made in an Instant Pot. For the best restaurant-style texture the rice still must be toasted before simmering. We have a great adaptation for Instant Pot Mexican Rice, perfect for when you’re short on time.
Yes! This recipe contains no gluten, I am celiac and this rice is a staple of mine.
Restaurants toast the rice in oil before cooking, use the correct amount of liquid, simmer without stirring, and let the rice rest before fluffing with a fork. Following this recipe exactly will achieve that same restaurant quality rice.
Pair It With a Mexican-Inspired Entree
I hope this Mexican Rice recipe becomes a staple in your home like it has in mine. It’s easy to make, full of flavor, and the perfect side dish for all your favorite Mexican meals. Give it a try and let me know in the comments how it turns out! 🇲🇽
Mexican Rice Recipe
Video
Ingredients
- 3 tablespoons vegetable oil
- 1 cup long grain rice, uncooked
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 cup tomato sauce
- 14 ounces chicken broth, (see recipe notes)
- 3 tablespoons fresh cilantro, finely chopped
Instructions
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Add the rice and stir constantly for 5-7 minutes, until the grains turn light golden and smell nutty. Do not rush this step. Toasting the rice is key to that restaurant-style texture.
- Add the garlic, salt, and cumin and stir for 30 seconds, just until fragrant.
- Carefully pour in the tomato sauce and chicken broth. Increase heat to medium-high and bring to a full boil.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes. Do not lift the lid or stir while the rice cooks.
- Remove from heat and let the rice rest for 5 minutes, still covered. Remove the lid and fluff the rice gently with a fork.
- Gently fold in the chopped cilantro. Serve immediately.
Notes
- This recipe uses tomato sauce + broth instead of tomato bouillon (caldo de tomate). To substitute with tomato bouillon, use 1 ½ teaspoons bouillon and reduce the salt to ¼ teaspoon and replace tomato sauce with ½ cup broth.
- Long-grain rice works best for that dry, restaurant-style texture. A short or medium grain will be softer with a stickier texture.
- If rice is still a little crunchy, add 2-3 tablespoons of HOT broth over the rice, cover, and steam for 5 more minutes.
- If rice is wet or clumpy, uncover and let it rest a few extra minutes before fluffing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
I just made it and it is immaculate!
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!
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!
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!
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!
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.
The milling removes the fiber, which is the nutrient that is deficient in the American diet.
Try Indian Basmati Brown Rice. I buy it at my local grocery.
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!
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?
I haven’t tried that but it should be fine, our leftovers reheated well the next day.
is the long grain rice the 5-minute instant white rice? or something else?
It is just regular long grain rice, do not use instant!
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!
-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!
That is awesome, believe me, I know what a score it is to please a picky eater!
Just wondering what type of tomato sauce to use or do you blend up tomatoes?
I just used canned tomato sauce.
do you mean ketchup or like a tin tomato thing or like a tomato paste??
Tomato sauce in a can.
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.
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!
My family really likes this recipe…we leave the salt out!
I’m having a Cinco de Mayo party with 20-plus guests. Will this recipe work if I triple it?
Yep, that should be good!
Just make sure your pan is not a deep one. Rice cooks best when it is in a broad, shallow pan, not pile up on itself.
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.
That is such a great compliment! Thank you, I am so happy you liked it!
Any luck making this with brown rice? Do you think simmering it longer would cut it?
I’ve never tried it with brown rice but I don’t see why not.
I’ve made Spanish rice with brown rice and it does turn out just fine.
Yes, I too have made it with brown rice and it turns out perfectly.
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.
Made this the other day and it was good. Thanks for the recipe 🙂
This was so good and so easy, it turned out perfectly flaky! Thanks for the great recipes.
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!
This looks like a recipe I can use, for sure! I am planning tomorrow’s dinner and I’m certain this will be a hit. I’m also going to try this for dessert: http://www.funnytummycafe.com/2013/04/01/orange-julius-sunshine-in-a-glass/#gsc.tab=0
I think I’m going to have a filling evening! 🙂
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!!
Thanks! I’ll have to try your friends variations. 🙂
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!
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!
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!!!
I looooooove Mexican and this rice looks delicioso!
I love mexican rice and this looks just perfect!!
I made this… the flavor just isn’t there alone. I will use the leftovers in fajitas tomorrow.
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?
I do not like cilantro
What can I use instead
Parsley is great I this!
Or you could add sliced green onions.
Great idea!
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
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 🙂
PARSLEY
We’ve been using your Mexican Rice recipe for 5 year’s now and it is still a fav with the entire family.
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! 😀