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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.
Love this recipe?
We want to hear from you! Please leave a review.
Can I make this rice ahead of time?
Yes, you can. It’s best reheated in a skillet/frying pan on the stove, but can also be reheated in the microwave.
Have you tried this with olive oil instead of vegetable oil? I don’t tend to keep vegetable oil on hand, usually just olive or avocado oil!
I haven’t tried it with olive oil, but other than a slight difference in taste, I think it will work fine. Thanks for asking!
When you say tomato sauce do you mean Italian spaghetti sauce?
No, it isn’t spaghetti sauce, it is canned tomato sauce without any additional seasonings. At the grocery store, you will find it on the same aisle as canned diced tomatoes and tomato paste. Thank you for asking!
Thank you for answering my question! Now I feel like I can give your recipe a try.
I’m in love with this recipe . It’s perfet with refried beans’
This was(is) absolutely delicious. So very simple, yet the outcome is better than what you get at most “Mexican” restaurants. I live in CA where Mexican food is everywhere and I’m serious when I tell you this is on point! Thanks for sharing. So so good!
I’m so happy you like the recipe, Christina! It sounds like you are a Mexican rice expert – so this is truly a compliment. Thank you so much! 🙂
Excellent. perfect consistency, texture and taste. you can spice it up with hot sauce or jalapenos! Picante ! Hot Hot Hot!
Great ideas!
After trying around a dozen or more Mexican Rice recipes over the years, I’ve found that this is the best one and the closest to, if not exactly like Mexican Restaurant Rice. The only addition I made was about a Tablespoon of tomato paste in when the rice is about done frying, mix it all in and fry it in the paste for about a minute, then add in a little chili powder. It gives it a deeper, richer flavor. I changed nothing else about the recipe. Oil amount is spot on, along with all of the other amounts. Perfect flavor. I rarely comment on recipes I find online, but this one is certainly worth the praise! Well done!
Thank you for commenting! I like the added flavor ideas, I will have to try that next time! So glad you like it.
Rarely do I comment on recipes (actually, this may be my first). Normally, I add a little of this, reduce a little of that. I feel it would be rude to “correct” someone’s online recipes, so I just keep quiet.
Which brings me to this perfect recipe. Clear, simple directions. Most ingredients in any pantry (going out for fresh cilantro was worth it). Absolutely, 100% what I had in Mexico.
Thank you a million times. Perfect.
(I only made a single batch; silly. Next time X2)
Wow, Brad! Thank you so much for your comment. It thrills me to hear you had success with this recipe. I’m so happy you love our Mexican rice as much as we do.
Easy to make; took this to a family get together and everyone enjoyed ; will make again thank you !
Best rice ever and best hot sauce ever, both coming from the best Mexican restaurant ever.
Thank you so much!!
I love this recipe, the only thing I do different is add red chili pepper flakes to make it spicy.
Thank you for your 5-star rating and for the recipe addition idea. My son will love that, he puts red chili pepper flakes on everything. I hadn’t thought of adding it to the rice. Great idea!
This deserves a 10/10. The five star rating doesn’t do it justice lol. I’ve worked in a Mexican restaurant and made their version of rice. I’ve eaten at dozens of Mexican restaurants since then and I’ve made Mexican rice at home countless tines, but it never was good enough for me. But this recipe changes all that and I can finally say I’ve found the best recipe now. There’s two categories it needs to shine in. One is taste and the other is texture. This may be simple with its short amount of ingredients but it’s perfect. I’m making another batch as I write this.
Thank you so much!
Hi Jay — your nice comment made my day! Thank you for taking the time to leave such a nice review! I am so glad you liked this recipe. It’s one I make on the regular too. Hope you will keep coming back for more recipes 😀
This is my favorite Mexican rice recipe. We all love it, especially my toddler. Every time I’ve given it to her, it’s the first thing on her plate that she eats and she usually wants more.
Excellent! Most authentic rice recipe I’ve found. I’ve made this rice a hundred times. No need to change anything.
I found thus recipe years ago. It’s been my go to Mexican rice recipe since. Thank you so much for sharing
Could I use jasmine rice and also make the recipe in an instant pot as I typically do this with other rice dishes?
We haven’t tried that, but let us know how it turns out if you try it!
I made this for the first time and my picky family loved it. It was so simple to prepare. Thanks for sharing this.
This is delicious! I added 1/2 tsp chili powder, and used tomato bouillon instead of the salt. It came out flavorful and went well with the chicken we had. Thanks for a great recipe!
Just what I was looking for! Added a little chipotle chili powder and some green chilies. Delicious!!
I’ve been using this recipe for awhile and found it very satisfying, but I wasn’t crazy about the cumin. I found a solution that takes this dish to the next level: Omit cumin, and replace the tomato sauce with red enchilada sauce. The enchilada sauce is perfectly seasoned tomato sauce.
This is my go recipe! I absolutely love it! ❤️ The flavor is excellent and rice turns out perfect every time!