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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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5 stars!!! So delicious!
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!
Is there a way to do it with instant rice?
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.
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!!
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.
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!!!!
I’m so glad you loved it!
I will probably make it again this week. It’s just the perfect rice!
Pretty great
Does this reheat well? I would like to make it in advance. Looks and sounds amazing. Thanks!
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.
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.
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?
It sounds like you may need to add a little more liquid. I would add 4 cups of chicken broth. Hope this helps!
Can you sub quinoa for the rice?
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!
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?
Love all the flavors here, I already know I’m going to enjoy this recipe a lot!
I always just cook plain rice so this is a great enhancement on that. What a versatile side dish!
This is as close to a restaurant’s rice as you can get! Love it, thanks for sharing 🙂
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.
This was such a flavorful rice. It was the perfect addition to my street tacos for dinner last night.
Hi I would like to know can we subitute vegetable broth instead chicken broth
Absolutely!
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.
Someone else told me the same thing and it’s definitely a game changer!
Made this recipe exactly as printed. I will make this again. Was exactly what I wanted to serve with our enchiladas.
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!
I am so glad you loved it! Thank you so much for the 5-star rating!!
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!
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.
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.