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This Easy Mexican Rice Recipe makes fluffy, flavorful rice with the same lightly toasted texture and savory tomato flavor I love at Mexican restaurants. The rice is toasted before simmering with tomato sauce, chicken broth, garlic, and cumin, which helps the grains stay separate instead of turning soft or sticky. Once you learn this simple method, homemade Mexican rice is surprisingly easy to get right.
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
“This is hands down the best dupe of real Mexican restaurant rice that I have ever tasted! My kids request this all the time and I have made it SO many times! Thank you!” – Pearl
Why I Love This Mexican Rice Recipe
Mexican rice is one of those side dishes I want every time we make Mexican food at home. This recipe is especially meaningful to me because it came from a dear family friend from Mexico. She is an amazing cook who can add a little of this and a little of that without measuring anything.
I watched her make her rice and, after some trial and error, figured out the measurements so I could make it the same way every time.
The biggest thing I learned was not to skip toasting the rice. Cooking the dry rice in oil until it turns light golden gives it that fluffy, slightly dry texture you expect from Restaurant Style Mexican Rice. Once I figured out that step, this became the rice we make whenever Mexican food is on the menu.
🩷 Emily
Table of Contents
Ingredients You’ll Need
You only need a handful of simple ingredients to make this Easy Mexican Rice Recipe.
- Long-grain white rice: Long-grain rice cooks up fluffy with grains that stay separate, which is exactly what you want for Mexican rice.
- Vegetable oil: The oil coats the rice and helps it toast until lightly golden. Avocado oil works well too.
- Garlic and seasonings: Minced garlic, kosher salt, and cumin give the rice its savory flavor.
- Tomato sauce: Tomato sauce gives Mexican rice its familiar reddish-orange color and mild tomato flavor.
- Chicken broth: Cooking the rice in broth instead of water adds much more flavor.
- Fresh cilantro: I like stirring cilantro into the finished rice so it stays fresh and green.
Ingredient Additions and Substitutions
This recipe is easy to adjust depending on what you have in your kitchen.
- Brown rice: Brown rice needs additional liquid and a longer cooking time, so I don’t recommend using it as a direct one-for-one substitution.
- Avocado oil: Use it in place of vegetable oil in the same amount.
- Vegetable broth: Substitute vegetable broth for chicken broth if you want a vegetarian version.
- Beef broth: Beef broth can also be used, although it gives the rice a richer flavor.
- Tomato bouillon: For a stronger tomato-bouillon flavor, use 1 ½ teaspoons tomato bouillon, reduce the salt to ¼ teaspoon, and replace the ½ cup tomato sauce with ½ cup additional broth.
- Onion: Add finely diced white or yellow onion and sauté it briefly before adding the garlic.
- Peas and carrots: Stir in frozen peas and carrots when you add the liquid so they cook with the rice.
- Corn or bell peppers: Either can be added along with other vegetables.
- Serrano or jalapeño: Add a finely chopped pepper if you want a little heat.
- Salsa: Replace up to ½ cup of the broth with salsa for more tomato flavor and spice.
- Jasmine rice: Jasmine rice can work because it is a long-grain rice, although the flavor and texture will be slightly different.
How to Make Mexican Rice
The ingredients are simple, but the cooking method is what gives this rice its fluffy texture. Toast the rice well, keep the lid closed while it cooks, and give it a few minutes to rest before fluffing.
- Toast the rice. Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the uncooked rice and cook for 5 to 7 minutes, stirring frequently, until the grains are light golden and smell slightly nutty.
- Add the seasonings. Stir in the garlic, salt, and cumin. Cook for about 30 seconds, just until the garlic becomes fragrant.
- Add the liquid. Carefully pour in the tomato sauce and chicken broth. Increase the heat and bring everything to a full boil.
- Cover and simmer. Reduce the heat to low and cover the pan with a tight-fitting lid. Simmer for 20 to 25 minutes. Don’t lift the lid or stir the rice while it cooks.
- Let the rice rest. Remove the pan from the heat and leave it covered for 5 to 10 minutes. This allows the steam to redistribute and finish cooking the rice.
- Fluff and serve. Remove the lid and gently fluff the rice with a fork. Fold in the chopped cilantro and serve.
Recipe Tips for Fluffy Rice
If you want that fluffy Restaurant Style Mexican Rice texture, these little details make a big difference.
- Use long-grain rice. Short and medium-grain rice contain more starch and are more likely to become sticky.
- Don’t skip toasting the rice. Give it the full 5 to 7 minutes to turn lightly golden.
- Keep stirring while the rice toasts. This helps it brown evenly without burning.
- Use a heavy-bottomed pan. A sturdy saucepan or Dutch oven distributes the heat more evenly.
- Use a tight-fitting lid. You need to keep as much steam inside the pot as possible.
- Turn the heat down after boiling. Once the liquid comes to a boil, reduce the heat to low before covering the pan.
- Don’t peek. Every time you remove the lid, steam escapes and the cooking temperature drops.
- Don’t stir the rice while it simmers. Stirring can release starch and make the rice sticky.
- Let it rest before fluffing. Five to ten minutes of covered resting time helps the rice finish evenly.
- Fluff with a fork. A fork separates the grains without mashing them together.
Frequently Asked Questions
No. I usually don’t rinse the rice for this recipe because toasting the dry rice in oil helps keep the grains separate. If you prefer to rinse your rice, drain it very well and let it dry as much as possible before toasting. Wet rice will not toast as evenly.
I recommend long-grain white rice. It cooks up fluffy with separate grains and gives you the texture most people associate with Mexican restaurant rice.
Yes. Jasmine rice is a long-grain rice and can be used, although it has its own aroma and may cook a little softer than standard long-grain white rice.
Yes. For the best flavor, toast the rice with the oil, garlic, and seasonings on the stovetop first. Transfer it to your rice cooker, add the tomato sauce and broth, then cook according to your rice cooker’s directions.
Yes. I recommend using my Instant Pot Mexican Rice recipe because the liquid amounts and pressure cooking time are already adjusted for the Instant Pot.
Yes. Double all of the ingredients and use a large, heavy-bottomed pot so the rice has enough room to cook evenly. The simmering time should stay close to the same, although a larger batch may take longer to come to a boil.
The names are often used interchangeably in the United States, but they aren’t exactly the same thing. Mexican rice is commonly made with tomatoes and cumin, which gives it a reddish-orange color. Traditional Spanish rice dishes may use ingredients such as saffron, giving them a different flavor and color.
Yes. Simply replace the chicken broth with vegetable broth. Check the labels on any bouillon or other seasonings you add to make sure they fit your dietary needs.
The basic ingredients in this recipe are naturally gluten-free, but always check the labels on packaged chicken broth and bouillon if you need to avoid gluten because ingredients can vary by brand.
Troubleshooting
Rice can be a little finicky, but most problems are easy to trace back to the amount of liquid, cooking temperature, or lost steam.
- My Mexican rice is mushy or sticky – Too much liquid, stirring during cooking, using short-grain rice, or overcooking can all cause sticky rice. Remove the lid and let the rice sit for a few minutes so excess moisture can escape, then gently fluff it with a fork.
- My rice is still crunchy – Add 2 to 3 tablespoons of hot broth or water, cover the pan again, and cook over very low heat for about 5 more minutes. Remove it from the heat and let it rest before checking again.
- The rice burned on the bottom – The burner was probably too hot or the pan may be heating unevenly. Once the liquid comes to a boil, reduce the heat all the way to low. A heavy-bottomed pan also helps prevent hot spots.
- My rice tastes bland – Make sure you are using broth instead of water and don’t skip the salt, cumin, garlic, or tomato sauce. You can also add a squeeze of lime or a little extra fresh cilantro before serving.
- There is still liquid in the pan when the rice is done – Cover the pan again and cook it over low heat for a few more minutes. Once the visible liquid has been absorbed, remove it from the heat and let the rice rest.
- Some of the rice is soft and some is crunchy – Uneven cooking usually happens when too much steam escapes or the pan heats unevenly. Use a tight-fitting lid, keep the heat low, and avoid opening the pan while the rice cooks.
Make Ahead and Storage
Mexican rice is easy to make ahead, which makes it especially handy when I’m serving a larger Mexican dinner.
Let leftover rice cool, then transfer it to an airtight container and refrigerate it. For best quality, use refrigerated rice within 3 to 4 days.
To reheat it, microwave individual servings or warm the rice in a covered saucepan over low heat. If it seems dry, add a small splash of water or broth before reheating.
You can also freeze Mexican rice. Let it cool completely, transfer it to freezer-safe bags or containers, and freeze it for up to about 3 months for best quality. Thaw it overnight in the refrigerator or reheat it from frozen in the microwave.
Pairing Ideas
This Easy Mexican Rice Recipe goes with just about any Mexican-inspired dinner. We especially love it with Birria Tacos, Homemade Enchiladas, Carne Asada Burritos, Grilled Steak Street Tacos, Hatch Chiles Rellenos, or Chicken Flautas. Add refried beans, black beans, guacamole, or a simple salad and you have an easy restaurant-style Mexican dinner at home.
More Popular Rice Recipes
If you love having a good rice recipe ready for dinner, here are a few more of our favorites:
Once you learn to toast the rice first and let it cook without stirring or lifting the lid, homemade Mexican rice gets so much easier. This is the recipe I come back to when I want fluffy rice with plenty of tomato, garlic, and cumin flavor without a complicated ingredient list.
If you make this Easy Mexican Rice Recipe, please leave a comment and a star rating below. I love hearing how it turned out and what you served with it! 💛🇲🇽
Easy 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
- 1 (14.5 ounce) can chicken broth
- 3 tablespoons fresh cilantro, finely chopped
Instructions
- Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the rice and cook, stirring frequently, for 5 to 7 minutes or until the grains are light golden and smell slightly nutty.
- Add the garlic, salt, and cumin. Stir for about 30 seconds, just until the garlic is fragrant.
- Carefully pour in the tomato sauce and chicken broth. Increase the heat to medium-high and bring the mixture to a full boil.
- Reduce the heat to low and cover with a tight-fitting lid. Simmer for 20 to 25 minutes without lifting the lid or stirring the rice.
- Remove the pan from the heat and let the rice rest for at least 5 minutes while still covered.
- Remove the lid and gently fluff the rice with a fork. Fold in the chopped cilantro and serve.
Notes
- Use long-grain white rice for the fluffiest, driest restaurant-style texture.
- Toast the rice for 5 to 7 minutes until light golden. Don’t rush this step.
- Once the rice is covered, don’t stir it or lift the lid while it simmers.
- If the rice is crunchy, add 2 to 3 tablespoons hot broth, cover, and steam for another 5 minutes.
- If the rice is wet or clumpy, uncover it and let it rest for a few extra minutes before fluffing.
- Avocado oil can be substituted for the vegetable oil.
- To use tomato bouillon, add 1 ½ teaspoons tomato bouillon, reduce the salt to ¼ teaspoon, and replace the ½ cup tomato sauce with ½ cup additional broth.
- Stir the cilantro in after cooking so it stays fresh and green.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How big is a serving? Great recipe!! Love it!
1 serving is about 1/3 cup.
Perfect – I grilled some marinated chicken, added cheese and avocado and made a crazy good rice bowl.
Easy, simple and delicious! This is a great recipe, thanks.
I love this recipe, have used it multiple times. So easy and works every time, and the ability to increase the amounts is awesome. Thanks!
Love this recipe.
Am going to read further to see how to get more recipes such as refried beans and plantains.
Thanks
I stumbled across this recipe last year and made it. Since then, this is by far my husband’s most requested recipe. It’s definitely a keeper! Thanks so much!
My first time making Mexican rice I used my instant pot and another recipe. It wasn’t very good. I thought I’d try stove top and picked your recipe. It was perfect! I made as a side dish with tamales. The only thing I changed was I used the strained juices from my salsa chicken thighs mixed with a little tomato sauce and left 1/2 of a jalapeño on top while cooking. It came out delicious! Thank you!!
Word of caution, if you make the 3x batch all at the same time, the amount of oil is way too much. The rice is swimming in it and hardly toasts. The 9 Tbsps of oil get too hot and the garlic turns black as soon as it is added. Try making amaller batches if you need a huge amount of rice for 18+ people.
Can this be converted for an instant pot?
Absolutely the best!!! I make it all the time. Instead of tomato sauce, I use enchilada sauce. I also add a drained can of rot-tel, black olives and a can of drained black beans! It’s so good adding extras! I triple the batch and Mmmmmmmmm
it’s just about ready to serve!!!
I have made it 40-50 times already!! Most definitely a family favorite!!!
So glad to hear that you love it and keep coming back to make it! I’ll have to try your variations.
My favorite side dish for Mexican food. Highly recommend.
Best recipe for authentic restaurant style rice. I have served it on many occasions and everyone loves it.
Thank you!
Oh my lord. I have been searching for YEARS for a recipe that tastes like the rice served at my favorite restaurant in the city where I used to live. I can’t visit that restaurant very often now because it’s so far away. This is by far the closest in taste to the Mexican rice they serve there. And it is really easy to prepare! I rinsed the rice before toasting it and the end result is perfect with no mushiness. This is definitely going to be a staple for me!
Can I substitute vegetable broth for the chicken broth?
Sure!
I sub veggie broth and it’s great!
I followed this recipe exactly and it was perfect. By themselves, the ingredients are so basic but combined they are magic. I will never buy boxed Spanish rice again. As an added bonus, it was very easy to make
Have made this rice side a few times. First, it is simple to make. Second, it is delicious!
This is so easy to make and it’s my husband’s absolute favorite!!
What am i doing wrong? Help. I made this years ago and loved it, but the last 2 times it’s mushy and crunchy? Not cooking long enough to a golden color or cooking too long? After 25 minutes, it’s still very wet and won’t fluff.
Hi Hillary! If the rice is both mushy and crunchy and there is still quite a bit of liquid after 25 minutes, it sounds like it may be cooking unevenly. Make sure the mixture comes to a full boil before reducing the heat to low, then cover it with a tight-fitting lid and don’t stir or lift the lid while it simmers. Toasting the rice until light golden is important for the texture, but it doesn’t need to cook through during that step. If there is still liquid after 25 minutes, keep it covered and cook on low for a few more minutes, then let it rest off the heat before fluffing. I hope that helps!
Are you frying it in the oil long enough?
Are you cooking it at high enough temperature? When there is still liquid it should be an incredibly slow boil but should bubble just a tiny bit. Did you somehow use too much liquid? Otherwise I can’t imagine, even if you didn’t brown it long enough.
Hillary,
feel your pain; this rice looks easy on paper, but it’s not. I hate mushy rice; maybe okay for sushi, Also, suggest you wash the rice; get rid of the starch coating; you can do this over a sieve, but you have to agitate the rice with you hands; do it until the water below looks clear, then let it dry about 30 minutes.
Secondly, I decided to be generous with the oil the rice is fried in; thinking it would help keep the grains separate; forget the recipe; double or triple it. Third, I started this in a cast iron dutch oven(cast iron), and for whatever reason; not a fan of tomato sauce; buzzed cherry tomatoes and tomato paste; poured into a measuring cup to control the ratio of liquid.
Finally, after sauteing the rice, adding the liquid, I tasted, then brought to a boil, turned off, put the dutch oven in a 350 degree oven; I like the oven because heat comes from all different directions; more even cooking.
Did 17 minutes, took of the lid; tasted; it was under-cooked. rehydrated with broth, covered, 5 minutes on stove; perfecto!
Hilary,
I feel your pain; this rice looks easy on paper, but it’s not! I hate mushy rice; maybe okay for sushi, but not Mexican rice. First, I suggest you wash the rice; get rid of the starch coating; you can do this over a sieve, but you have to agitate the rice with you hands; do it until the water below looks clear, then let it dry about 30 minutes.
Secondly, I decided to be generous with the oil the rice is fried in; thinking it would help keep the grains separate; forget the recipe; double or triple it. Third, I started this in a cast iron dutch oven(cast iron), and for whatever reason; not a fan of tomato sauce; buzzed cherry tomatoes and tomato paste; poured into a measuring cup to control the ratio of liquid.
Finally, after sauteing the rice, adding the liquid, I tasted, then brought to a boil, turned off, put the dutch oven in a 350 degree oven; I like the oven because heat comes from all different directions; more even cooking.
Did 17 minutes, took of the lid; tasted; it was under-cooked. rehydrated with broth, covered, 5 minutes on stove; perfecto!
Fantastic recipe! Perfect every time. Truly restaurant quality dish
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.