Mexican Rice

4.85 from 383 votes
540 Comments

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This Restaurant-Style Mexican Rice is the perfect side dish for your next Mexican feast. With just a few ingredients, it’s easy to make and ready in less than 30 minutes. It is a perfect addition to any meal!

Authentic Restaurant Style Mexican Rice served with salsa and chips

Restaurant Style Mexican Rice

This Mexican Rice is slightly on the dry side, which is just how Mexican restaurants serve their sides of rice.

It isn’t wet, clumpy, or sticky like some homemade Mexican rice recipes can be. A good Mexican Rice has the perfect texture and is rich in flavor. That is exactly what the result will be when you make this easy Mexican rice recipe.

You can make this Mexican Rice recipe in bulk and freeze it for up to three months without losing freshness. This is great if you want to save money by buying your ingredients in bulk, or trying out a new recipe but want to make a manageable amount.

If you’re looking for a recipe to pair with our Mexican Rice, we recommend our Grilled Steak Tacos and Hatch Chiles Rellenos, but it goes as a great and easy side dish for just about anything.

Mexican Rice vs Spanish Rice

Have you wondered what the difference is between Mexican rice and Spanish rice? The terms are both used to describe the same basic dish.

Most Spanish rice and Mexican rice recipes have the same ingredients – rice, a tomato based sauce, garlic, and chicken broth.

There can be some minor variations in the seasonings used and additions made to the dish, like onions and peppers. Most restaurants call this dish Mexican rice on their menus.

Recipe Tips

The secret to a delicious Mexican rice is all in the way you cook it. Here are a few tips and tricks to get it right every time:

  • If you want to rinse the rice beforehand, rinse the rice through a fine mesh strainer until the water runs clear (As an Amazon Associate we earn from qualifying purchases). Allow rice to drain off a little before sautéing. If you rinse the rice, reduce the broth amount by four ounces (or ½ cup).
  • Mexican rice needs to be fried in oil and browned BEFORE you add the chicken broth and tomato sauce. As a result, the rice really absorbs the flavors, yet has the perfect, tender consistency.
  • Mix in the chopped cilantro after cooking. If you add it before, the cilantro gets brown in color and wilted. When you toss it in after, it stays bright and fresh.
  • Use this stove top method. I have tried different methods in my rice cooker, but it just doesn’t turn out the same.
  • For a spicier taste, your favorite medium or hot salsa can replace the tomato sauce.
  • Long grain white rice is the best rice to use for this dish.
A plate of enchiladas with Mexican rice topped with cilantro and refried beans on the side


Is Mexican Rice Gluten Free?

Yes! This Mexican Rice recipe can easily be made gluten free. Use a gluten free chicken broth, like Swanson’s Chicken Broth, for gluten free Mexican Rice. Most chicken broths are GF but always check the labels to be sure.

Mexican Rice and Beans

What about the beans? Mexican Rice and Beans are a match made in heaven! This recipe goes hand in hand with our Restaurant Style Refried Beans. Also, be sure to include our Best Guacamole EVER, and our fresh Homemade Salsa.

With all of these recipes combined, you will have your sides covered for your next big fiesta! Your friends will think you had it all catered in from your favorite Mexican joint. We have tons of great Mexican recipes here on Favorite Family Recipes.

Our Mom is what you would call a Mexican food addict, she would eat it for every meal if she had the choice. Because of this, we learned at an early age how to make all different kinds of Mexican dishes. So as we got older and more adventurous, our Mexican food recipe collection grew even more.

Popular Additions

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. A lot of Mexican-style restaurants will also add veggies. Here are some of the popular add-ins:

  • Peas
  • Corn
  • Carrots
  • Tomatoes
  • Green chiles
  • Lime juice
A square white dish filled with restaurant style Mexican rice

What to pair with Mexican Rice

Oh, the delicious possibilities are endless! This Mexican Rice tastes so good with any burrito, taco, chimichanga, enchilada, quesadilla, taquito, or flauta you can think of. Here are a few of our favorite Mexican recipes to get the wheels turning. Try one of these or add it to your own favorite Mexican dish.

How To Store and Re-Heat Leftovers

We will often double this recipe just so we can have easy leftovers. It re-heats great! Simply place the leftovers in an airtight container and refrigerate for up to five days.

You can even freeze your Mexican rice by placing the cooled rice in a zip-top freezer bag and laying flat in the freezer. You can freeze it for up to three months without losing freshness.

To re-heat, just cover and place thawed rice in the microwave for a minute at a time until heated through. Fluff rice with a fork and add a teaspoon of water at a time as needed.

A Mexican dinner setting consisting of enchiladas with rice and beans on the side and chips and salsa

Mexican Rice Recipe Reviews

My husband is very picky about his Mexican rice, and his love for this dish makes it a staple on the family menu plan. In addition to his five-star review, we’ve received many rave reviews from people who have made and loved this rice recipe. You can read them all in the comments below, however here are few of our favorites:

“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!

More Delicious Rice Recipes

How to Make Mexican Rice

Authentic Restaurant Mexican Rice served with salsa and chips

Restaurant Style Mexican Rice

4.85 from 383 votes
Our Restaurant Style Mexican Rice rivals anything you can get in a restaurant. It has the perfect consistency and just the right amount of seasoning.
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican/Spanish
Servings 6

Video

Equipment

  • Stove Top
  • Large Sauce Pan

Ingredients

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.
    White rice being browned in a pot to make Mexican rice
  • 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. 
    Mexican Rice bing cooked in a pot with a lid
  • Remove from heat and fluff with a fork, then stir in chopped cilantro.
    Mexican rice in a pot after being seasoned with spices and cilantro

Nutrition Information

Calories: 183kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 6gSodium: 545mgPotassium: 156mgFiber: 1gSugar: 1gVitamin A: 102IUVitamin C: 6mgCalcium: 15mgIron: 1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. I have made this but instead of tomato sauce I used a 14oz can of petite diced tomatoes and the liquid that comes with them. Cut down the broth. Added minced onions and peppers. Then added browned hamburger simmer for 20 mins until rice is puffy. I use this combo to stuff my green peppers and then add to the oven for 30mins with foil over the top. When completed then add your favorite tomato sauce on top. Mmmmm mmmmm.

  2. 5 stars
    Fantastic! Pro tip – instead of tomato sauce, use a tomato-y salsa like the Trader Joe’s original!

  3. 5 stars
    I have tried many Mexican rice recipes and my Mexican boyfriend says “this is the one”.
    My only changes were to add 1/2 diced onion sautéed with the rice and used about 1 T of tomato paste instead of tomato sauce. Perfect!

  4. This is literaly, the best Mexican Rice I have ever made! I will never make it any other way again! What I love about it is the texture, and the ability to add anything else you think would change it up a little, after it is completed. I like to add diced green chilies and red or black beans, or some salsa to it. No matter what I add, it is always PERFECT! Thank you for this easy and delicious recipe!

  5. 5 stars
    Love this recipe but lately it’s come out crunchy and mushy. Any suggestions? Am I over cooking the rice in the oil?

    1. Hmmm…crunchy and mushy? That is a conundrum! Crunchy rice comes from not enough liquid and mushy rice comes from too much liquid. Maybe try stirring the rice more while it is cooking? It might be cooking unevenly.

  6. 5 stars
    This is perfect. Years ago there was a Mexican restaurant near me that we loved. My favorite thing was their rice. Sadly they closed down and I could never duplicate their rice. Until this recipe. This is seriously spot on. The taste and texture are perfect. Thank you so much.

  7. 5 stars
    This recipe was excellent. I have been in search of a more authentic Mexican/Spanish rice dish for a very long time. Nothing has compared to yours. Thank you! I did, however, as I am prone to do, make a few changes; I added an onion, chopped and roasted; several red chilies, chopped and roasted; a 14.5 oz can of chopped Mexican Style tomatoes. Doing that I used less chicken broth (8 oz), and cooked it on medium for the first 30 minutes on medium, and than reduced the heat for 30 minutes longer. I’m a bit of a headache with recipes, as I often make changes to my taste. It seemed to come out very good. But, it would have been not come close to my thoughts had it not been for you. Thank you.

  8. 5 stars
    Thank you for posting this recipe. It’s by far the best tasting rice I’ve ever had. It was a huge hit with the family. Absolutely loved it. Delicious

  9. 5 stars
    Made your rice recipe tonite for family and friends. EASY to make and good flavor! Will definitely make it again! Thanks!

  10. 5 stars
    Having friends over to celebrate the September birthdays. They chose Tacos for dinner … I’ve not been too pleased with past rice recipes and not a fan of boxed rice. So today is the day before and thought I’d give your recipe a try, so glad I did! I was worried because I only have medium grain rice … No problem just used the amount of rice. I also have extra tomatoes so in the food processor with jalapenos. This is now my go to Mexican rice dish. Thanks

  11. 5 stars
    I made this last night, I added corn and chopped up green chilies and it was by far the best Mexican rice I’ve ever made. It accompanied homemade street tacos, my own special sauce, homemade corn tomato serrano onion salsa, homemade corn tortillas, cojita, and cilantro. My entire family said it was the best mexican meal ever made, BETTER THAN RESTAURANT! BTW I’m German lol