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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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Hello! I live in Singapore but from San Diego, CA so my husband and I know goooooood mexican food. I made burritos tonight using your rice recipe and they turned out absolutely amazing! My husband said he used to date a Mexican girl and my rice was better than hers, so thank you!! Singapore has a ton of amazing cuisines, but sadly Mexican is not one of them, but now we can have delicious burritos whenever we want. Woot woot!!!
WooHoo!!! Score! Very flattered that this rice turned out better than his old girlfriends 😉 haha! So glad you will be able to have your Mexican food in Singapore! Thanks for the nice comment!
I live in Japan and Mexican food is pretty much non-existing, even in Tokyo. You can get some odd ground meat tacos, but no burritos, refried beans, or Mexican rice. So, I am looking forward to trying this recipe. Do you know an authentic recipe for “refried” beans? 😀
Also, is the chicken broth necessary? Of course it adds more flavor, but is it authentic , like cumin?
Thanks!!!
You could just do water, but I like it better with the chicken broth. As far as being authentic, either way would work.
Just made your recipe have been trying many to find the right one!!! Oh my gosh you are awesome it turned out amazing. I followed all the beginning directions and then once it was all in the skillet I dumped into my rice cooker and hit start. It came out so delicious just like the restaurants. Thank you!!!
Thanks Amanda! I’m so glad you liked it! This is one of our most popular recipes because it turns out great every time.
Tried this in the crockpot. Cut down the broth to 3 1/4 cups, but it was too mushy. Will try 2 1/2 cups of broth next time. Here is what I did for my Arroz con pollo. Browned the rice, then dumped everything into the microwave and gave it a good stir. Added in 4 skinless chicken breasts and pushed them into the mixture. Cooked on low for approximately 5 hours, came out really good, just the rice was a bit mushy.
Can you please specify what size can tomato sauce in the above recipe? 8 oz? 12 oz? 16 oz?
It’s 1/2 cup, not a can. So you could use 1/2 of an 8 oz. can.
Delicious !!! I can’t say that enough. I also made your refried beans recipe and they were perfect. Thanks for sharing the recipe
Second time is the charm I hope! The first time I used brown rice and followed the recipe to the “T.” However, it came out mostly hard with a few mushy pieces of rice…rather odd! I could not figure out what the problem was.
This time, I am using long grain white rice. Timer has 19 minutes to go on setting “1” on my electric stove top. Smells so good…praying it will taste the same!
Brown rice takes MUCH MUCH MUCH longer to cook. You would definitely have to alter the recipe if using brown rice. So sorry it didn’t turn out!
Wow! Made this as a side with dinner tonight and it was perfect- just like our favorite Mexican restaurant! Thank you for sharing!
I tried this recipe today and it turned out GREAT! I’m definitely sticking to this for our “Taco Tuesday’s”. Fresh cilantro gives that bright flavor and instead of original tomato sauce, I kicked it up with Mexican tomato sauce which is spicy. Yummo!
Thanks Again
So glad you liked it! Thank you for the comment!
Love this recipe! But I have a big family and I need to make a bigger batch. Shud I just double or triple up on all the ingredients?!
Yes, I’ve doubled it a bunch and it turns out great!
This is THE BEST rice recipe ever, since discovering this recipe i make it all the time … comes out PERFECT every single time … I do not vary from the recipe whatsoever … Thanks so much for this TERRIFIC recipe ….. 🙂
Paul, thank you for the feedback – we’re so glad you like it!
This is THEEE best Mexican rice recipe I have ever made. Love this so much – can’t wait to make more!
So glad you liked it! It is BY FAR our favorite too!!!
I love your recipe. Thank you for posting, I now know how to make Mexican-style rice. Loved it!
I made this 4 times already, super simple and delish.
🙂
PS: I didn’t have tomato sauce handy but I do have spaghetti sauce so I used about 2-3 Tbs. And it worked just fine!!
🙂
Hello! I used your recipe a few months ago, and it was loved in my house! Now I’m making it again tonight because I’ve got lots of fresh tomatoes, peppers, and cilantro!
Thank you for this simple recipe. My mom (who is Mexican) totally approved. ; ) Thanks to you, my first attempt at making this sort of rice was a success!
What a compliment! Thank you so much for sharing your success with us!
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!
Deanne can you post your recipe using instant rice. Please or email it to me. rcjromero@gmail.com
Thanks! Corinne
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 😉