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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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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.
It is our homemade enchiladas with homemade enchilada sauce!
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 cup = 8 ounces
1 3/4 cups = 14 ounces.
You’re welcome.
I make this exactly like your recipe and everyone loves it.
Thank you so much for your comment and the 5-star rating. We are so happy you like our Mexican Rice!
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 ok. 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 not my style.
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.
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. 🙂
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!”
Great recipe. Low salt, as a diabetic and kidney patient, its great. Whole family loved it. Better and healthier than boxed versions.
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.
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.
Hi, Is Tomatoe sauce the same thing as Passata?
From my understanding, Passata is a raw mixture, while tomato sauce is cooked. I hope this helps!
Best rice, my family thought I bought this from a Mexican resturant.
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!!!!!
Great recipe that is taste very authentic! Thank you for sharing! This is my go to rice on taco night.
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!
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!
Bomb a#s Mexican rice just like like the Mexican restaurants or better
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!!! 😄)
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 !!
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…
Love the recipe! Tastes just like Mexican restaurants. I used blended up Cosco brand diced tomatoes and it tastes great!! 🙂
So glad you like it! I’ll have to try the tomatoes!
I’m using basmati rice, should it be rinsed first?
You can rinse it first!
I’ve made this recipe so many times I’ve lost count. Best rice outside of a Mexican restaurant hands down!
Thank you!! So glad you like it!
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!