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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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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.
I have tried for years to get the perfect Mexican rice, I am glad I found this recipe, comes out perfect every time!
It’s soo good
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!
This is now MY FAVORITE Mexican Rice recipe! So easy to make, and so good. Thank you for sharing this wonderful recipe : )
This is terrific! I used minute brown rice and salsa in place of tomato paste. Very flavorful and fits into my diet!
I’m so happy this recipe was a success for you! 🙂
Yummy! If I wanted to double or triple this recipe, would I double or triple the ingredients evenly?
Yes!
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.
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!!!
Worked perfectly and loved the taste. Thank you!
Made this my family loved it!!
Has anyone tried this with brown rice?
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!
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.
Easy and full of flavor
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.
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!
I’m so happy this recipe was a win for you! Thank you for sharing!
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
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!!!
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.
Great info!
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!
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!
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!
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!