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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’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!