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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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A nice basic recipe. I like to throw a bag of mixed vegetables in at the end. Adds another element of flavor and it’s a way to get my kids to eat the vegetables without complaining.
Great idea! Thanks for sharing!
Cooked this in instant pot and turned out excellent. I’ll definatly do this again.
I would like go cook this in my instant pot as well. Did you just add all the Ingredients to the pot? If so, how long did you cook it for?
I would also like to cook in the Instant Pot. Did you use the rice setting? Did you still rinse and brown the rice? Stir everything before sealing? Thanks!
I followed the recipe but my rice fell apart. It still tasted good but any idea what went wrong?
This recipe isn’t meant to clump up, it is supposed to be a drier rice.
MY GAWD! 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!!!
Also, the beans were effing phenomenal as well. You really just upped my taco game 😉
I have enjoyed many different rice recipes but this one is amazing! I sometimes add 1/2 cup carrots with garlic.
This recipe is very similar to mine. I also love the drier type of restaurant Mexican rice where each grain is separate and not sticky. I use a skillet rather than a saucepan because the deeper the rice is in the pan, the moister/stickier it remains and the less evenly it cooks. Instead of simmering the rice on the stove top, I cover the skillet tightly and place it on the middle rack in a 325 degree oven and bake for 21-22 minutes. Remove cover and fluff. Perfect every time. I use the same cooking method when I make fried rice since I don’t like sticky fried rice.
Love your website!
It’s delicious
Can this be made the night before? I need to bring it for a lunch the next day, would have to heat it up in a crockpot. How long and at what temp should I use, Thanks for your help.
Yes, absolutely! You can make it and put it in a airtight container until the next day. We haven’t reheated it in the Crock Pot before. Usually just microwaving it works great. If you did do the Crock pot, I would just do it on low and heat it for 2 hours maybe and then once it is heated, keep on on “warm”. Just be sure to stir it every once in a while to get even heating. Hope this helps!
We LOVE this rice! I’ve been making this recipe probably 2 years or so now and it is a hit every time. Not long ago I made it for a large group and tripled the recipe. Everyone loved it and I had to send the link to 4 other moms!!!
Hi Meagan- So happy to hear you have enjoyed this recipe for so long! Thank you for spreading the word for us! We love it when others share our recipes with their friends. Thanks for the 5-stars!
This recipe is awesome! I doubled the recipe and added 1 tsp of taco seasoning for the perfect dish for our family gathering. This is the first Mexican rice recipe I’ve made that didn’t turn out sticky or clumpy, even though I made it about an hour ahead of dinner and put it on warm in the crockpot. I had leftovers (a small bowl) the next day and it was STILL PERFECT. This recipe is a definite KEEPER
If we don’t have chicken broth can we use water in replace of the chicken broth and how much of the chicken broth did you use so we can use the same amount of water?
the cans are 14.5 oz, you can use water but it won’t have as much flavor. Be sure to season it up with a little salt if you need to. Hope this helps!
Hi there! Before I get to my question, this recipe is a family favorite. We make it as a regular side dish with tacos. I completely have it memorized. Thank you for having a great easy recipe.
After skimming through the comments, I see that this recipe can be doubled (Pot luck). Super easy! However, is the cooking time double as well or would it still be 25 minutes?
It should still be 25 minutes!
Ive been searching for a recipe like this. I am needing to make this rice for about 300… what do you think is the most batches I can make at once? Also, any ideas to cut down time on the day of the event? I have a outdoor large griddle, a warming drawer, and a roaster oven… Im thinking a combinations of these will give me the best results.
You may be interested in this recipe on our website: https://www.favfamilyrecipes.com/cook-rice-crowd-easy-oven-method/
In the post you will see a “Mexican or Spanish Rice” variation. This would be a much easier method for the amount of rice you are making and less expensive, and you could still stir in some chopped cilantro once it’s cooked for extra flavor. Good luck!
You are a genius! You have no idea how hard it is to please my food critic husband. He has worked in the food industry for many years and is very picky. He will eat whatever I serve him, but isn’t always happy about it.
Tonight I made Mexican shredded beef and decided to make your Mexican rice and refried beans recipes to go along with it. . My husband actually said they were both delicious and he went for seconds. Amazing!
Thank you so much!
How much chicken broth do you use?
14 oz!
Really want to try this rice but on a slimming world diet. I’m wondering can I use the fry light spray oil instead?
Thanks.
We haven’t done it that way before, so I can’t speak to how it would affect the flavor or texture of the dish. Sorry!
Hi do we not need to wash the rice before hand ? It wasn’t specified in the recipe x
You should wash the rice!
Oh I absolutely LOVE this rice. I have made this several times and each time it turns out delicious. I do add a pinch or so of cayenne pepper just for a bit of heat. Thank you for showing how easy it is to make this delightful plate of yummyness. I’ve also taken left over taco meat, added to the rice for a main dish. Wonderful.
So glad you love it! It’s my favorite rice too.
Just made this tonight. It is great!!!!
I love this recipe! So easy to make and I almost always have the ingredients so it makes for a yummy quick side to throw together!
Thanks Suzanne, so glad you like it!
Rice has always been my weak point…this rice was soooo… easy and it is by far the best Mexican rice I have tasted. The only additional ingredient I added was about a quarter cup of kennel corn.
Thanks so much
So glad you liked this recipe! Great idea adding corn. Many of our favorite Mexican restaurants add corn, peas, or even carrot. Corn is my favorite addition though 😉
I’m so glad I found this recipe! I made it tonight and it was perfect! Where have you been all my life?!! Thank you😃
Haha! I’m so glad you found us! Thank you for your comment!
Can I use Basmati or Jasmine rice for this recipe?
FINALLY!!! An actual perfect Mexican rice!!! Perfection! I will never look for another Mex rice recipe again! Omg… I should hide the rest before anyone comes downstairs… 😂 This rice is incredible!!! The best I’ve ever made. This is go-to for life! Thanks so much!
Hi Amy! So glad you liked this recipe so much! It hands-down our favorite too! Thanks so much for the kind words and the 5-stars 😀
BEST RICE EVER!
Thank you! 😀
will microwave rice have the same reuslts
Like precooked rice or rice that is microwavable?
Wow a perfect side dish, love that it is Mexican!