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This Restaurant-Style Mexican Rice is the perfect side dish for your next Mexican feast. With just a few ingredients, it’s easy to make and ready in less than 30 minutes. It is a perfect addition to any meal!
This Mexican rice recipe came from a close family friend from Mexico. She gave me the ingredients that she used and her cooking method but didn’t have the measurements because she always went by what looked right and she always made it in bulk. So I got to work with what I had and tested it until it was the perfect flavor and texture and a recipe amount that was perfect for the size of one family. This recipe is now a must in our home if we are making any kind of Mexican food and has been a favorite of friends that have tried it.
Restaurant Style Mexican Rice
This Mexican Rice is slightly on the dry side, which is just how Mexican restaurants serve their sides of rice. It isn’t wet, clumpy, or sticky like some homemade Mexican rice recipes can be. A good Mexican Rice has the perfect texture and is rich in flavor. That is exactly what the result will be when you make this easy Mexican rice recipe. You can only achieve this texture and flavor by frying the rice in oil before you cook it. Do not skip this step!
You can make this Mexican Rice recipe in bulk and freeze it for up to three months without losing freshness. This is great if you want to save money by buying your ingredients in bulk, or trying out a new recipe but want to make a manageable amount.
If you’re looking for a recipe to pair with our Mexican Rice, we recommend our Grilled Steak Tacos and Hatch Chiles Rellenos, but it goes as a great and easy side dish for just about anything.
Mexican Rice vs Spanish Rice
Have you wondered what the difference is between Mexican rice and Spanish rice? The terms are both used to describe the same basic dish. Most Spanish rice and Mexican rice recipes have the same ingredients – rice, a tomato based sauce, garlic, and chicken broth.
There can be some minor variations in the seasonings used and additions made to the dish, like onions and peppers. Most restaurants call this dish Mexican rice on their menus.
Mexican Rice Tips
The secret to a delicious Mexican rice is all in the way you cook it. Here are a few tips and tricks to get it right every time:
- If you want to rinse the rice beforehand, rinse the rice through a fine mesh strainer until the water runs clear. Allow rice to drain off a little before sautéing. If you rinse the rice, reduce the broth amount by four ounces (or ½ cup).
- Mexican rice needs to be fried in oil and browned BEFORE you add the chicken broth and tomato sauce. As a result, the rice really absorbs the flavors, yet has the perfect, tender consistency.
- Mix in the chopped cilantro after cooking. If you add it before, the cilantro gets brown in color and wilted. When you toss it in after, it stays bright and fresh.
- Use this stove top method. I have tried different methods in my rice cooker, but it just doesn’t turn out the same.
- For a spicier taste, your favorite medium or hot salsa can replace the tomato sauce.
- Long grain white rice is the best rice to use for this dish.
Mexican Rice and Beans
What about the beans? Mexican Rice and Beans are a match made in heaven! This recipe goes hand in hand with our Restaurant Style Refried Beans. Also, be sure to include our Best Guacamole EVER, and our fresh Homemade Salsa.
With all of these recipes combined, you will have your sides covered for your next big fiesta! Your friends will think you had it all catered in from your favorite Mexican joint. We have tons of great Mexican recipes here on Favorite Family Recipes.
Our Mom is what you would call a Mexican food addict, she would eat it for every meal if she had the choice. Because of this, we learned at an early age how to make all different kinds of Mexican dishes. So as we got older and more adventurous, our Mexican food recipe collection grew even more.
Popular Additions
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. A lot of Mexican-style restaurants will also add veggies. Here are some of the popular add-ins:
- Onions
- Peppers
- Peas
- Corn
- Carrots
- Tomatoes
- Green chiles
- Lime juice
Frequently Asked Questions
Yes! I actually have celiac and I eat this rice all the time! Just be sure that your chicken broth is gluten free, I like to use Swanson’s Chicken Broth. Most chicken broths are GF but always check the labels to be sure.
I wouldn’t recommend cooking Mexican rice in a rice cooker. Frying the rice and cooking it in a pot over the stove is what gives it the perfect texture. It won’t be the same made in a rice cooker.
What to pair with Mexican Rice
Oh, the delicious possibilities are endless! This Mexican Rice tastes so good with any burrito, taco, chimichanga, enchilada, quesadilla, taquito, or flauta you can think of. Here are a few of our favorite Mexican recipes to get the wheels turning. Try one of these or add it to your own favorite Mexican dish.
How To Store and Re-Heat Leftovers
We will often double this recipe just so we can have easy leftovers. It re-heats great! Simply place the leftovers in an airtight container and refrigerate for up to five days.
You can even freeze your Mexican rice by placing the cooled rice in a zip-top freezer bag and laying flat in the freezer. You can freeze it for up to three months without losing freshness.
To re-heat, just cover and place thawed rice in the microwave for a minute at a time until heated through. Fluff rice with a fork and add a teaspoon of water at a time as needed.
Mexican Rice Recipe Reviews
My husband is very picky about his Mexican rice, and his love for this dish makes it a staple on the family menu plan. In addition to his five-star review, we’ve received many rave reviews from people who have made and loved this rice recipe. You can read them all in the comments below, however here are few of our favorites:
“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!
More Delicious Rice Recipes
Restaurant Style Mexican Rice
Video
Equipment
- Stove Top
- Large Sauce Pan
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, then stir in chopped cilantro.
I have been trying to cook Mexican rice for years and this recipe ( probably the 10th one I’ve tried) is awesome! I have even had tips and recipes from mexican ladies and none compared to this. It was so easy, tasty and above all fluffy! When my husband said…this rice is realy good, I about fell over. Thanks ladies!
Thanks! That is awesome. 🙂
HI! My family loves this rice but we were just wondering the nutritional content. As in how many calories, carbs, fat, ect! Thanks
We don’t have that information but you can definitely plus the recipe into a nutrition calculator like FitBit or Livestrong and it should give you everything you are looking for. Hope this helps!
This is a very good recipe and came out perfect! Thank you.
So glad you liked it! Thank you for the comment!
I don’t have tomato sauce in my cupboard, but I do have tomato juice and tomato soup. What do you think?
PS. I have made this before and it is so delicious! I could have eaten the whole pan myself. It was a huge hit at my Mexican Potluck
You can probably use tomato juice, I would just cut down on the broth by a cup and add a cup of tomato juice (while also using the same amount of tomato juice as you would tomato sauce) Does that make sense?
I made this rice tonight to go with enchiladas and it was PERFECT. I have made so many Mexican rice recipes, looking for one that truly tastes like the kind from Mexican restaurants, and my search has finally ended because this was delicious and exactly what I’ve been looking for. YUM!
So glad you liked it!
If I don’t have chicken broth what could I use?
You can always do beef broth, vegetable broth, or water with some chicken bullion mixed in.
If I double the recipe, do I need to add more to the simmering time any? This is probably a dumb question–but I always get nervous when I try to recipes!
I don’t think so, the time should be the same.
I made this tonight with brown rice and followed the recipe exactly. Rice turned out crunchy. I’m confused. The only change I made was swapping out the white rice for brown. Maybe needed to cook it longer??
Whenever you swap out white rice for brown it will need to cook longer. The brown rice takes quite a bit longer to cook– up to twice as long
not only is this the best mexican rice I have ever had. It’s the best rice period. I live in Puerto Rico and all we eat with every meal is rice, either white or with gandules. But I had to review it bc I just made this rice and it’s THE BOMB!!! I used what I had so I made it with medium grain rice and added onions and diced green chiles. Thank u thank u thank u. ❤️❤️❤️
What a compliment!!! Thank you so much!
This recipe came across my FB feed and I thought I’d give it a try being that today was Taco Tuesday in our house. It was perfect alongside the Chicken Tacos! So flavorful. The only thing I did different was I used Avocado oil in place of vegetable oil. I’m currently obsessed with Avocado oil . It’s SO GOOD! I use it on salads, fish, I sauteed chicken in it. You MUST try it. It adds a whole new depth of flavor and it’s SUPER good for your health! Thanks for sharing the rice recipe!!
Oooh thanks for the tip on avocado oil– haven’t used it yet in cooking but now my interest is definitely piqued! I will keep an eye out for it!
I’ve tried this recipe twice and not had it turn out “dry” like at Mexican restaurants either time. Clearly I’m doing something wrong, given all the other rave reviews. How long should the second and third steps each take? Any other advice to get it to come out dry? Thanks!
Make sure to fry the rice till it is really golden, and that you aren’t adding too much liquid when you cook it after. You may need to try reducing the amount of chicken broth that you are using.
I made this tonight for a work party and it was great! I added half of a jalapeno minced when i added the garlic for a little spice. Everyone loved it!
Yum! I love your tip of adding jalapeño. Thank you for sharing!
Can no longer get to the recipe. Can you post another link that will get me to it? Thank you
I’m sorry. We were having some issues with our site. You can get to the recipe now.
How can I make this with instant rice, its all I have in the pantry
I’m sorry, instant rice will not work for this recipe. But you could season your rice with some of the same spices once it is done cooking, or even substitute out half of the water for tomato sauce when you cook the rice. It just won’t have the same consistency as mexican rice but the flavor will still be good.
I’ve made this half dozen times now and it’s a family favorite. And we know our Mexican food here in Texas. Excellent recipe! Thanks.
What a compliment! Thank you so much!
I just made a double batch of this rice to serve with 8 can taco soup. its a winner! Wow. Yummy. Easy. Inexpensive. Its the tri-fecta for a perfect mid week family meal. Thank you!
Hurray! We are so glad you liked it!
I made this last night for a big family dinner by tripling it. Came out really well. I’m always so scared to make rice in a pot as opposed to the rice cooker. this was such a winner. Everyone loved it! thank you so much!
Thank you for your feedback on this recipe. I’m so happy this was a “winner” for you! 🙂
I’m going to save this recipe! I loved how it turned out and I’ve been trying different spanish rice recipes but this is the BEST so far!! Thank you for posting this recipe.
I’m so happy you like it! This is one of our most popular recipes. It turns out great every time. Thank you!
Best rice recipe ever! It tastes just like my childhood. I grew up in San Diego near the Mexican border, so I can proudly say I am a Mexican food-aholic.
I added one small white onion minced, a can of Hunt’s roasted garlic tomato sauce, Swanson’s chicken STOCK. It was delicious! Thanks so much for sharing!
So glad you liked this recipe! Thank you for sharing your additions. We love new ideas!
This isn’t of course ‘home made’ style but I guess that’s why it’s titled ‘restaurant’ style. Home made is with fresh tomatoes, garlic, small slice of brown onion, blended. No cumin or cilantro. chicken broth, kosher salt. Same steps as above.
Sounds delicious!