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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 additional 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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Can you add cheese to this?
do you rinse the starch off the rice before cooking?
No, but you are welcome to if you prefer it that way.
I made this recipe tonight. It was so easy and awesome!!! Very close to my favorite Mexican restaurant. Better than any packaged rice you buy at the store. Other than the cumin I had everything on hand. Used the dried cilantro and it tasted really good. This is definitely a keeper! Thanks for sharing.
Great recipe! Turned out tasty and fluffy! I didn’t have any tomatoe sauce so I used Bloody Mary mix!
This was awesome! Even without the cilantro (I didn’t have any), it was a hit! Yummy!
Wonderful! I forgot cilantro at the store subbed in basil and parsley. Loved it!
Excellent recipe! I made this the other night and it turned out fantastic. Thanks!
I just tried this recipe tonight and it was GREAT!! It’s just what I have been looking for. We had this with fajitas and it was better than at a Mexican restaurant. I have put this into my recipe book and will most definitely be making it for every mexican meal! Thank you!
Can I blend tomatoes for my tomato sauce? Having people over for dinner tonight, making fajitas. Was looking for a simple easy recipe for Mexican rice.
I don’t see why not? Let me know how it turns out! 🙂
This recipe looked so delicious. I decided to make it tonight and it smelled sooo bad. I could not eat it. Also, there was not enough liquid and the rice didn’t fully cook. Not sure why though, followed the instructions exactly. :/
Oh no, I have no idea what went wrong! We make this all the time and it always turns out great! Sorry Alex.
Could it be that your garlic burned?
try switching the tomato sauce for the Mexican hot tomato sauce and only use a 1/4 cup of it . while the rice is browning put the HOT TOMATO sauce and half of a onion. brown the rice. when it comes to add chicken broth. that’s where you get all the flavor. trust me i’m 100% Mexicana from San Diego I grew up cooking from 7 of my tias and nana cooking constantly. I post my recipes on pintrest all the time I make dinners for my Caucasian husband because he LOVES Mexican food. I make it most of the time because w live in florida. there is close to none authentic Mexican restaurants. love your recipes ladies!! keep up the Great work!!
Thank you so much for your advice! I will DEFINITELY be doing that next time I make this! What is the link to your Pinterest page? I would love to try your recipes!
its Ashley slager. I don’t have a blog up. im not that special lol but for the larger batches of rice use the 1/4 cup for smaller use 1 tablespoon. i eye ball it only because it is spicy. you can get it at Wal-Mart in the Hispanic isle. Its called “Conchita tomato sauce salsa de tomate” 🙂
I am going to be making this tonight. Could I stir in some canned veggies like peas and carrots? The last few times I went to a Mexican restaurant there were peas and/or carrots in it. And if so when would be the ideal time to stir them in? Thank you for a simple and delicious recipe!
You could definitely try it! I am sure it wouldn’t hurt. If it were ME, I wouldn’t do canned. I would do frozen, saute them separately and stir them in at the end…
Ok so i followed this recipe’s instructions fairly well except that I used a rice cooker – that’s right! And it turned out amazing! I still dry toasted the rice in the hot rice cooker and mixed in oil to let it heat, then garlic and dry herbs, then liquid and cilantro and set it – 20 minutes later I had Mexican rice that guests were raving about. It was almost a letdown when I explained that I used a rice cooker, but I’m very proud of it too! Thank you so much!
Awesome. I love my rice cooker. I’m going to try this way today.
I have been using this recipe for many years and take it to Mexican themed parties. I took it to a party recently and it was a hit and my friends thought our Mexican friend had made it. Best compliment ever. I have never tried adding cilantro. I will have to try that. 🙂
This may be a sulu question but is it tomato sauce or paste? Can’t wait to make this
Made this for dinner along with cilantro-lime shrimp. AMAZING!!! Thanks for sharing!!!
My kids love Mexican restaurants rice. I tired you recipe the other night and they say it beats all of their former favorites.
Thanks!!!
In your recipe when you say heat the oil on medium heat and add the rice.. do you mean cooked or uncooked rice? I would love to make this tonight!
uncooked rice, it cooks later
This reminds me of Jollof rice. Its a West African rice. Looks very similar.
Thanks.
Is this able to be made the day before a dinner party and reheated?
I don’t see why not. I have reheated it for leftovers the next day and it was great!
I made this the other night with enchiladas. I’ve been wanting to make mexican rice for a long time but never have. So glad I found your recipe first, it was everything I was looking for. I did fry some onion in a bit of oil first before adding the rice, added a touch of taco seasoning instead of salt, and added a few chopped baby tomatoes 🙂
It was beyond perfect. Thank you!
Simple, healthy and tasty recipe. Can use tomato puree instead of tomato sauce?
I haven’t tried that but I don’t see why not?