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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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Should I make 1x 2x or 3x if making for 7 people as a side dish?
I would probably 2x the recipe. This will give you 6 cups of prepared rice to serve and you’ll likely have some left over – but, that’s a good thing! Thanks for asking!
I’ve made this a couple of times and it’s really great as a side dish or a filler for fajitas, burritos, you name it. I haven’t had any cilantro on hand and it’s still delicious.
Thank you, Suzanne! I’m glad you like it as much as we do. I make this Mexican rice all the time. My family loves it!
I have made this rice soooo many times. It is the best! If we are having a gathering and doing mexican food, I always get the request to bring it. My son will always eat the leftovers, just that, nothing else, like it’s the main dish. Such a great dish, thank you for sharing!
Thank you for letting us know how much you like the recipe. I’m so happy your son likes it so much. I love the leftovers too! The flavors are so good! ❤️
This is the best rice I’ve ever made. It was so light and fluffy with a mild yet delicious flavor. Looked beautiful too! I had no cilantro but added a lime/cilantro seasoning. Thanks for the recipe.
Ooh I love the idea of adding a cilantro lime seasoning. That sounds like a great addition! Glad this was such a hit for you!
My daughter is vegan–would vegetable broth change the taste significantly?
Vegetable broth would work just fine! It shouldn’t change the flavor too much.
Loved the recipe I have made it several times the only thing I would change it the cooking time I found 20 to 25 minutes the rice was not quite cooked. 45 minutes would be better.
It was good you adjusted to your own stove. Stove top heat can really vary and change the cooking time needed.
Love this! I’m cooking for a large group (100) and wonder, when it’s time to add liquids, could I put into an aluminum pan with cover and finish in the oven? If so, what temp and length of time is recommended? Thank you!
Yes, you can do that for sure! See this method for cooking rice for a crowd. You’ll want to toast the rice and season it, then add it to two large aluminum pans (see recommendations in the post I linked to). Then, boil the liquids before adding to the rice in the pans. Bake at 350 for approximately 45 minutes. See more detailed information in our cooking rice for a crowd post.
This was my first time making Mexican rice and your recipe was superb. I would like to try a little kick next time, but everyone LOVED it as is. Thank you for sharing it with us.
Thank you so much! I am so glad you liked it. A little kick is never a bad idea! Let us know what you do to kick it up a notch 🙂
This rice is better than some of the Mexican restaurants in my area. So quick and easy to make.
So glad you enjoyed it! Thanks Brandie!
I made this and it turned out really good. I added onion, celery and used canned petite diced tomatoes. I also sautéed the rice in avocado oil. Pretty simple recipe.
I always make it this way. We spice it up as restaurants don’t. Made this yesterday.
Variations: replace tomato sauce with Hot or medium heat tomato sauce.
Sold alongside Mexican sauces.
Less liquid and add a can of Rotel tomatoes.
Sauté onions along with garlic and rice.
Minced jalapenos. With or without seeds.
My go to recipe, thanks for sharing!
Thanks, so glad it’s a go to!
My daughter and I made this today as a side for our enchiladas. It was so good I had to make another batch for the leftovers!
So glad you both liked it, this rice is a must for us for Mexican dinners!
I’ve been making this recipe for our taco nights for about 3 years now. Figured I’d leave a review since I haven’t found another recipe so simple and flavorful! Thanks for the perfect recipe!
Thank you so much for the great review!
Just tried this out to see if it would make the cut to go along with tacos for an upcoming party. Super easy and tastes fabulous!!!
I’m so glad you like it – I’m sure it will be a hit at your taco party!
This recipe was so easy and the rice was delicious! Will definitely be making again. Thanks for sharing!
You bet! Thanks for the 5-stars and nice comment!
This is my favorite Mexican rice recipe!!! The only thing I added was a small bit of onion, a jalapeño, a bay leaf and a bit of the cilantro on top when I covered to boil. It gave it a yummy spice and savory taste. The next morning we heated the left overs with fried eggs and a bit of queso. Such a good rice recipe!!
This was pretty good. A little salty for my taste, but I think that may have been the broth and sauce I chose. However, this is the first time I’ve ever made Mexican rice outside a mix and it was really easy. I’d definitely do this again.
Thank you for your comment and review! I’m so glad you like the recipe. You can pick a low-sodium broth to reduces the saltiness next time you make it.
Firs time making Mexican rice and it was so easy and flavorful!!!
Great and easy to make recipe. We loved it.
Thank you! I’m glad this recipe was a success!