We may earn a commission when you click on the affiliate links in this post.
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.
Delicious.
How big is a serving? Great recipe!! Live 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!!
This recipe didn’t work for me! I followed it closely and it turned out mushy (overcooked?). Also, maybe my chicken broth is more flavorful than some (I used a Kirkland Signature box)- but the recipe also tastes overly chickeny.
I am so sorry this didn’t work out for you. It sounds like you may have used too much of the chicken broth.
Caroline,
I feel your pain; this rice looks easy on paper, but it’s not. I hate mushy rice; maybe okay for sushi, but, first of all I think your tasting “chickeny” is actually salty; suggest you buy unsalted broth, or even better stock, which is flavored with bones; this way, you control the salt. 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!
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.
It sounds like you might need to rinse your rice before using! Rinsing the rice can help remove some of the starches that make your rice clumpy and not cooked through. Hope this 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!