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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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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 pretty 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!
I used her recommendation to use salsa in place of the tomato sauce! Excellent!!!
Love it! Glad you liked the Mexican rice. Thanks for the 5-stars!
Can you use beef broth instead
Yes, beef broth also works great!
How much goddamn chicken broth do i use?
This can be found in the actual recipe card in the post (this is the recipe card at the bottom of the post or can quickly be found if you click on “jump to recipe” at the top of the post). It is 14 ounces of chicken broth or 1 3/4 cups. Hope this helps!
To the person who called themself “someone who doesn’t care about your story”, and asked ” How much ****** chicken broth do i use?”
The amount of chicken broth is listed in the recipe. So read the recipe and stop being a jerk.
Seriously? That is how you interact with people? Don’t be a jerk with a foul mouth! Go back and read the recipe, it clearly states the amount of broth!!!!!
Just cleaned up dinner. We made this rice and it’s the best Mexican rice we have ever had. The whole family loved it!! I only had a small chunk of onion and two bay leaves! Such a good texture and flavor!!
I’m so happy you enjoyed the Mexican rice! Thank you for the comment and rating!