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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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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
The nutrition information is at the bottom of the recipe card. 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!