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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 ⭐️⭐️⭐️⭐️⭐️
“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!
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. So, after a bit of trial and error, I finally nailed down the perfect balance of flavors and textures—just like your favorite Mexican restaurant and no guesswork needed!
The secret to getting that perfect texture at home? Frying 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 You’ll Need
- 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 – Infuses the rice with delicious tomato flavor. Tomato bullion cubes can work in a pinch but you will need to also add ½ cup of water.
- Fresh Cilantro – Stirred in at the end so it doesn’t wilt for a pop of color and freshness.
(full recipe with ingredient amounts in recipe card below)
How to Make Mexican Rice
- Brown the rice. Heat 3 tablespoons of vegetable oil in a large sauce pan over medium heat. Add the rice to the pan and stir constantly. Once the rice begins to lightly brown, add the minced garlic, kosher salt, and cumin. Continue to stir the rice until it looks golden brown.
- Add liquids. Pour the chicken broth and tomato sauce into the pan with the rice. Turn the heat up to medium high and bring the mixture to a full boil.
- Cover and simmer. Reduce heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes or until all the liquid is absorbed by the rice.
- Remove from heat and fluff the rice. Remove the pan from the stove then remove the lid from the pan. Using a fork, fluff the rice to separate the grains. Gently stir in the fresh chopped cilantro. This adds color to the rice as well as flavor.
Tips and Tricks
- Stick to the stovetop method. A rice cooker just won’t give you the same texture.
- To rinse or not to rinse? I don’t rinse my rice, and it turns out perfectly every time.
- Fry the rice first! This step locks in flavor and ensures the grains stay separate.
- Don’t add the cilantro too soon. Stir it in at the end so it stays bright and fresh.
- Want some heat? Swap the tomato sauce for your favorite salsa.
- For more information on how to make the perfect Mexican rice, see our post on Mastering Mexican Rice: Common Mistakes and Helpful Tips.
Frequently Asked Questions
Mexican rice is the perfect side to any Mexican dish like Crock Pot Chicken Tacos, Shrimp Fajitas, and Easy Ground Beef Taco Salad. We also like to pair it with our side dish recipes for Cheater Refried Beans and The BEST Guacamole.
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. Some popular add ins are onions, red or green peppers, green peas, corn, diced carrots, diced tomatoes, green chiles, and lime juice. When adding in these vegetables, add them to the rice at the same time you add the liquids. They will cook along with the rice.
According to Mahatma rice, there are two distinct differences. The first is the main seasoning in each of the rice dishes. Spanish rice is seasoned with saffron which gives it a bright yellow color, as well as a sweeter flavor. On the other hand, Mexican rice is seasoned with cumin giving it a more reddish orange color, and a spicier flavor. The second noticeable difference is in the texture of the each rice. The texture of Spanish rice is more moist and clumps together. Mexican rice is more dry and fluffy.
Yes! Although stovetop is my preferred method we have a great adaptation for Instant Pot Mexican Rice.
Yes! This recipe contains no gluten, I am celiac and this rice is a staple of mine.
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 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.
- Stir in chopped cilantro.
Notes
- Use long-grain white rice – It stays fluffy and doesn’t clump thanks to its lower starch content.
- Get it golden – Toast the rice until lightly browned before adding liquid. Sautéing adds a nutty flavor and keeps the grains separate as they cook. Stir constantly and use a tight-fitting lid for even cooking.
- Cook on the stovetop – For best results, cook your rice on the stove. If using a rice cooker, toast and season the rice on the stovetop first, then transfer.
- Instant Pot method – If you prefer cooking with an instant pot we have a great adaptation for Instant Pot Mexican Rice.
- Add cilantro at the end – Stir in chopped cilantro just before serving to keep it fresh and green.
- Freeze for later – Let cooked rice cool completely before freezing. Reheat gently on the stovetop after thawing overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve always been scared to make home made rice like this. It was super easy! And really good. I added more of the seasonings than the recipe called for because we like stronger flavors and at the end added a cup of salsa for a little heat. It’s so amazing! Thanks for sharing. One for the recipe book for sure!
So glad you liked it!
Thank you for such a simple and delicious recipe! I’ve always felt intimidated making Mexican rice. I came across your recipe and realized that I had most of the ingredients on hand. The only modifications I made is using 1/4 tsp. garlic powder instead of garlic. It turned out delicious! Even my extremely picky husband loved it. Thank you again.
That is so nice, Aubrey! Thank you so much for sharing!
Just made this thanks for the great recipe. I did need to add a few things though like some chopped round steak, cayenne for spiciness, a little thyme and cinnamon too. Now it’s got some kick to it too ! I have to use up my spice collection somehow you know.
Just made this thanks for the great recipe. I did need to add a few things though like some chopped round steak, cayenne for spiciness, a little thyme and cinnamon too. Now it’s got some kick to it too !
Delicious!! Thank you for the recipe!
You’re welcome! 🙂
I have been trying for years to cook my rice like this. My rice always comes out under cooked, or comes out too mushy. I followed this recipe and it came out PERFECT!!!! Exactly the recipe I have been looking for. Thank u so much!
Hurray! I’m so happy you like it! This is one of the most popular recipes on our site. It turns out great every time.
No, this is *not* Traditional Mexican rice. Traditional Mexican rice does not use any tomato products. I am so frustrated at how this got started. Now everyone thinks this is how it is made! My family is Mexican from Mexico and the U.S. No one in my family makes Mexican rice this way. Traditional Mexican food does not use garlic either. That seems to be an addition from Emeril.
Tomatoes are acidic and inhibit the rice from cooking properly anyway.
Also, you don’t need to toast the rice in oil. It can be done in a dry pot.
Please tell us your recipe for your family traditional rice.
Can you make this recipe in a rice cooker?
It won’t come out the same because you can’t saute the rice when it is in a rice cooker. :/ You can try it but I am guessing it won’t come out as fluffy and dry as traditional Mexican rice. Hope this helps!
Yes, you can. Just dry roast the rice in a pan until it is white opaque. You can add the garlic at that time if you use it. I don’t. Nor, do I use tomatoes. If you want to use tomatoes, Put them in in the last 5 or so minutes after the rice has mostly cooked. : )
I made this recipe tonight. I accidently doubled the cumin and salt, but it was still really good. With a little over 7 minutes to go, I checked and the rice seemed too dry, so I added 1/2 cup of water and let it go a full 20 minutes. I will definitely make this recipe again. Thank you. The descriptions were spot on!
So glad you like it! We like our rice really dry but if you want to add water, that is totally fine! Glad it turned out ok!
Just made these last night for a Labor Day get together this weekend. I tasted a spoonful and they are THE BEST !!! Can’t wait to share and see their faces light up with a homemade version ( instead of box 🙁
Thanks , I’ll be making these a lot
Do glad you liked it! We agree- tastes WAYYYY better than the box!
This has been hands-down, the easiest Mexican rice recipe I’ve come across. It tastes great, too! Thank you for the recipe!! It’s going to be a staple in our household.
So happy that you like it and you are very welcome 😀 We haven’t used a box in years because this is just too easy!
I tried this recipe tonight and it was my first attempt at making restaurant style Mexican rice. My family loved it! It went really well with my tacos.
So glad your family liked it! Isn’t it so easy??
Best Mexican rice recipe ever, no changes needed! Turns out just like our favorite local restaurant.
So glad you like it, Ashley!
I know you have heard this many times, but I have to say it for myself. This is the best Mexican rice I have ever made. All my prior attempts produced fairly wet, mushy rice. Yours turned out perfectly dry and delicious. My family said “add this to our menu from now on”. Thank you for figuring out the ‘tricks’ for making this restaurant quality rice, and for sharing it with us.
So glad you like it! We are not fans of wet, mushy rice either. Thank you for taking the time to comment 🙂
Could you use a rice cooker?
We haven’t tried it with a rice cooker before so I’m not sure it will turn out the same. Either way, you will definitely want to saute the rice before cooking. If you try it, let us know how it turns out!
Thank you for this recipe, I have tried so many different recipes they were so so but not what I was looking for was about to give up in trying to make it until I came across your recipe so I thought what the heck what is there to lose so I made it tonight and boy I was so thankful I didn’t give up. This was the perfect rice. Thank you again
So glad that you liked it! This is the only Mexican rice we will make.. we are with ya, others just don’t turn out right!
I need to make this recipe for a crowd. Can it be tripled or do I need to make 3 separate batches? Thanks.
Yes, it can be tripled, you will probably just want to use a bigger pot.
Simply delicious – I finally found a restaurant worthy recipe thanks to you. I added sone fresh corn and chopped, sautéed red bell pepper to mine.
Ooh great idea! We love adding corn and onions sometimes, too!
Can this recipe be doubled or tripled successfully? I want to make it for a large crowd.
The most we have done is doubled. I am sure you could do it in a big dutch oven but you will probably need to adjust the times a little bit if the rice goes up more than 3-4″ from the bottom of the pot. I am guessing you will have more success going wider with the cooking pot rather than deeper, does that make sense?
Have tried several other recipes for Mexican rice and haven’t liked any. Can’t wait to try yours now, such great reviews. Thank you.
We hope you like it!