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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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Made this tonight, and it was SCRUMPTIOUS! We also do not like the wet style rice. This is a keeper for sure! Thanks! Making more for the freezer tomorrow!
So glad you liked it! This is definitely one of our favorites!
is cumin the ground kind? or regualr? can you email me
We do use ground cumin. Thank you for asking!
This Mexican rice recipe is fantastic! My 21 year old son requests it every other day.
We love to hear feedback on our recipes. We are so glad you and your son like it! Thank you!
I modified this recipe enough to use instant rice and it was wonderful! Made this and the “cheater beans” to go with homemade taquitos for church supper. Both recipes were a big hit! I liked that they were delicious and oh so easy! These are now my “go to” recipes when fixing Mexican food. Thanks so much!
This is amazing! I like it even more than getting it at a restaurant. I added some chili powder and cayenne because we like it a little spicy. I also tried it with half the oil and it still worked out great. Thanks!
So glad you like it! We like it better than restaurant rice too 😉
Made this as part of our dinner tonight, it was very yummy and so easy to make! Thanks for sharing the recipe.
I’m planning a family reunion for 100 people. We’ve got an award-winning Texas smoked beef brisket, and I would love to experiment with this recipe to complement that.
How would I scale this up for 100 servings? I might need to do several batches in order to fit everything into the pot. Any hints or tips?
You would probably need 12 times this recipe to feed 100. Maybe keep warm in crock pots.
By “Large Saucepan” do you mean the 4-quart size? Does that seem large for a cup of rice or is a smaller size, like a 2 or 3-qt., acceptable? Thanks!
As long as it holds at least 4 cups you should be ok!
Thank You, Emily!
This rice ROCKS the taste buds! It is outstanding! Made a triple batch to go with the cheater restaurant beans on this blog (which are also to die for delicious) . I was hosting a huge family bbq of carne asada, the were no leftovers on the rice, they were THAT good. I like my mexi rice dry too 🙂
Did you just double the recipe? Curious if less or more stock will be needed when doubling the recipe!
This looks delicious, I’m in Australia can you clarify the tomatoe sauce, is it tomatoe purée or is it tomatoe paste sauce?
It is more of a liquid-y puree… it’s not as thick as a tomato paste… hope this helps!
can i say that i use regular short grain rice,i dont like long grain,it has a dif taste and doesnt hold together good,its calrose brand been using it for years,also i add small diced amounts of onion and cumin,just a shake.also i use diced tomatos w/liquid,no cilantro,i do add crumbled bacon up into it oh so good,and black pepper.so this is my version.thank you.
I have made this about 4 times and it is so delicious. I love this recipe! Thanks.
I have made numerous attempts at restaurant style Mexican rice, plenty of Mexican friend’s have tried explaining how to make it, tried numerous recipes online and those pre-made boxes like rice-a-roni. I finally just drew the conclusion that you cannot be a white girl and make it right, it’s against the laws of nature or something. BUT SUCCESS! With your recipe! My son even told me it’s better than the local restaurants rice, which means I can absolutely die happy now. Thank you.
Thank you so much!! We love those kind of success stories! I’m so happy you all liked it. 🙂
Will this work using yellow rice
I bought that par excellence yellow rice ..can I use it??
I don’t see why not? 🙂
1/2 c. tomato sauce
I am guessing from your posts that c. is can. What size can is it?
It is actually 1/2 cup… so that is 4 oz.
I have basmati rice, would that work with this recipe?
We haven’t tried it with basmati rice before so I’m not sure what to tell you! If you try it let us know how it works out!
Just wanted to say that this mexican rice recipe is the one I have been looking for forever! It complemented black beans perfectly for delicious vegetarian burritos. Thanks so much for putting this out there.
So glad to hear that you liked it!!! We are SO picky about our rice so this is the only recipe we use… you must have great taste 😉
For those wanting to use brown rice, I tried this with Trader Joe’s quick cooking brown basmati and it was perfect. I just shortened up the cooking time to correspond with the package directions.
Made chicken lime taco meat in the crock pot. We ate the shredded chicken over this rice. Was wonderful. Added some black beans and corn to the rice.
GREAT idea!!! Thank you for sharing!
If made ahead, can this be kept warm in a crock pot?
definitely!
Have you cooked it in a crock pot? Not just keep it warm?
I haven’t cooked this in a crock pot. I did try it in a rice cooker, but I prefer the stove top method. It turns out great every time. Thank you for visiting our site!
Who needs a box of Spanish rice with a bunch of ingredients that you can’t pronounce when you can make this recipe from scratch? It was easy and tasted totally authentic. Loved it!