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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 ⭐️⭐️⭐️⭐️⭐️
“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.
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 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!!!!!