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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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PERFECT!!! We live in Southern Ca, we know good Mexican Rice and I have made this 3 times now!!! Didn’t change a thing. Thank You so much and my husband thanks you too.
I was going to swap out the tomato sauce for tomato paste, but I changed my mind and decided to follow the recipe EXACTLY. Boy, am I glad I did!
My daughter and I tasted it and – wow, it tasted just like the rice from our local Mexican restaurant. It was delicious.
My family loves this recipe- it’s our Mexican style rice go to! I add a half of a chopped onion right before browning the rice.
HEY EMILY
THE RECIPE WAS GREAT ONLY I ADDED CELERY AND ONION IN MINE AND ADDED A FULL CUP OF TOMATO SAUCE AS I LIKE IT A LITTLE SAUCY, AND IT CAME OUT GREAT. YOUR RECIPE WOULD BE GOOD IF I WAS PUTTING BURRITOS TOGETHER AND WAS ADDING RICE TO IT. IT WOULD BE A LITTLE MESSY MY WAY WITH SAUCE ALL OVER THE PLACE UNLESS YOUR MAKING ENCHLIDAS WITH IT. EITHER WAY THE RECIPE WAS EASY AND DELICIOUS. THANKS EMILY
MICHAEL
do you have a recipe called spanish rice that is a main dish and has ground beef in it?
You might be thinking of this one: https://www.favfamilyrecipes.com/cheesy-beef-rice-skillet-one-pot-meal/
We cooked this for a get together with some friends, everyone loved it! Amazing color, texture, and taste! 5 out of 5, very much recommend! Thanks for sharing this recipe! 😊
Really and authentic taste, similar to what I have had in Mexico. Highly recommended!
HEY EMILY
COOKED THE MEXICAN RICE AND IT CAME OUT GREAT. BROWING THE RICE SLIGHTLY IS THE WAY TO GO. THE ONLY THING I ADDED WAS ONION AND CELERY FOR ADDITIONAL FLAVOR, OTHERWISE THE RICE LOOKS PLAIN. STILL CAME OUT GREAT. HAD TO MAKE SOME MORE THE KIDS STOLE MY BOWL OF RICE. THEY LOVED IT. WELL THEIR NOT GETTING THIS BATCH. LOLOL THANKS EMILY
MIKE
So glad you liked it!
This recipe is easy, quick and my family loved it. I’m glad I doubled the recipe.
Great recipe! Blows any Mexican restaurant rice taht I’ve ever had out of the water! I used salsa instead of tomato sauce, because that’s what I had on hand, and it turned out great. Definitely a keeper, and so easy.
Got kinda confused with the serving amount 1x, 2x. I made 2 cups of rice so chose the 2x. Although I first chose the 1x option…. And brought the rice to a boil/simmer more than once. The rice is hard after 25 mins 🙁
I also added 3 spoons of oil vs 6 spoons…
Adding time now so hopefully this rice softens 🤦🏻♀️🤦🏻♀️. *sigh*
Oh no! How did it turn out?
I just joined Yummy because I love your pictured recipes. Love you and seeing them makes me run to the kitchen and prepare something yummy!!! Thanks for being on Facebook.
Been using this recipe for some time…perfect the way it’s written. It doubles easily. You simply can’t please everyone.
This is not Mexican Red Rice like you’d find just north of the border in Texas, Arizona or New Mexico. Everyone claims to give the recipe for their rice but none are even close!! I’m so disappointed. This recipe is good but it’s not the authentic rice I’ve had.
Excellent!
Thank you for this delicious recipe. I rinsed the rice and decreased the amount of broth, then cooked it in a 10″ non stick frying pan with lid. I used better than bouillon broth, and sautéed 1/3 cup chopped onion, and 1/3 cup each cooked peas and carrots for the add ins. Light, fluffy, and so flavorful. Better than a restaurant.
I’m so glad you liked this recipe! Thank you for the 5-star rating! 🙂
I’ve been using this recipe for quite some time & I think that it’s better than what’s served at our favorite local Mexican restaurant. Theirs is on the bland side & requires some salsa to pick it up.
Bland, not nearly enough water, not nearly enough spices. I was tempted to throw it out but we hate to waste.
I’m sorry this recipe didn’t turn out for you!
Hi Barbara,
Did you know that if your rice is too dry and not seasoned enough, you can just add more liquid and spices and keep cooking it? No need to waste anything.
I think this recipe is perfect as is! It tastes closer to restaurant style rice than any others I’ve found or bought. I don’t change a thing, I just make mine in half batches. We like to mix the leftover rice in with out leftover burrito meat and toppings and it makes a fantastic burrito bowl. Highly recommend!
This is a great recipe, but I found it to be a bit dull until I added black beans and corn. Absolutely delicious and a perfect pair to chicken enchiladas! I poach my chicken breasts after browning and deglaze with a little sherry or white wine, then let them finish off with the trapped heat. The residual broth is an awesome addition to the rice.