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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 ⭐️⭐️⭐️⭐️⭐️
“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!
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. So, after a bit of trial and error, I finally nailed down the perfect balance of flavors and textures—just like your favorite Mexican restaurant and no guesswork needed!
The secret to getting that perfect texture at home? Frying 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 You’ll Need
- 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 – Infuses the rice with delicious tomato flavor. Tomato bullion cubes can work in a pinch but you will need to also add ½ cup of water.
- Fresh Cilantro – Stirred in at the end so it doesn’t wilt for a pop of color and freshness.
(full recipe with ingredient amounts in recipe card below)
How to Make Mexican Rice
- Brown the rice. Heat 3 tablespoons of vegetable oil in a large sauce pan over medium heat. Add the rice to the pan and stir constantly. Once the rice begins to lightly brown, add the minced garlic, kosher salt, and cumin. Continue to stir the rice until it looks golden brown.
- Add liquids. Pour the chicken broth and tomato sauce into the pan with the rice. Turn the heat up to medium high and bring the mixture to a full boil.
- Cover and simmer. Reduce heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes or until all the liquid is absorbed by the rice.
- Remove from heat and fluff the rice. Remove the pan from the stove then remove the lid from the pan. Using a fork, fluff the rice to separate the grains. Gently stir in the fresh chopped cilantro. This adds color to the rice as well as flavor.
Tips and Tricks
- Stick to the stovetop method. A rice cooker just won’t give you the same texture.
- To rinse or not to rinse? I don’t rinse my rice, and it turns out perfectly every time.
- Fry the rice first! This step locks in flavor and ensures the grains stay separate.
- Don’t add the cilantro too soon. Stir it in at the end so it stays bright and fresh.
- Want some heat? Swap the tomato sauce for your favorite salsa.
- For more information on how to make the perfect Mexican rice, see our post on Mastering Mexican Rice: Common Mistakes and Helpful Tips.
Frequently Asked Questions
Mexican rice is the perfect side to any Mexican dish like Crock Pot Chicken Tacos, Shrimp Fajitas, and Easy Ground Beef Taco Salad. We also like to pair it with our side dish recipes for Cheater Refried Beans and The BEST Guacamole.
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. Some popular add ins are onions, red or green peppers, green peas, corn, diced carrots, diced tomatoes, green chiles, and lime juice. When adding in these vegetables, add them to the rice at the same time you add the liquids. They will cook along with the rice.
According to Mahatma rice, there are two distinct differences. The first is the main seasoning in each of the rice dishes. Spanish rice is seasoned with saffron which gives it a bright yellow color, as well as a sweeter flavor. On the other hand, Mexican rice is seasoned with cumin giving it a more reddish orange color, and a spicier flavor. The second noticeable difference is in the texture of the each rice. The texture of Spanish rice is more moist and clumps together. Mexican rice is more dry and fluffy.
Yes! Although stovetop is my preferred method we have a great adaptation for Instant Pot Mexican Rice.
Yes! This recipe contains no gluten, I am celiac and this rice is a staple of mine.
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
Ingredients
- 3 tablespoons vegetable oil
- 1 cup long grain rice uncooked
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 cup tomato sauce
- 14 ounces chicken broth
- 3 tablespoons fresh cilantro finely chopped
Instructions
- Heat oil in a large sauce pan over medium heat. Add the rice and gently stir until rice begins to lightly brown.
- Add the garlic, salt, and cumin and stir the rice until it looks golden.
- Add the tomato sauce and chicken broth and turn the heat up to medium high.
- Bring the mix to a boil, then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
- Remove from heat and fluff with a fork.
- Stir in chopped cilantro.
Video
Notes
- Use long-grain white rice – It stays fluffy and doesn’t clump thanks to its lower starch content.
- Get it golden – Toast the rice until lightly browned before adding liquid. Sautéing adds a nutty flavor and keeps the grains separate as they cook. Stir constantly and use a tight-fitting lid for even cooking.
- Cook on the stovetop – For best results, cook your rice on the stove. If using a rice cooker, toast and season the rice on the stovetop first, then transfer.
- Instant Pot method – If you prefer cooking with an instant pot we have a great adaptation for Instant Pot Mexican Rice.
- Add cilantro at the end – Stir in chopped cilantro just before serving to keep it fresh and green.
- Freeze for later – Let cooked rice cool completely before freezing. Reheat gently on the stovetop after thawing overnight.
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!
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!