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Cooked Mexican Rice side dish in a bowl topped with a sprig of cilantro.
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5 from 464 votes

Easy Mexican Rice Recipe

This Easy Mexican Rice Recipe makes fluffy Restaurant Style Mexican Rice with toasted long-grain rice, tomato sauce, chicken broth, garlic, cumin, and fresh cilantro.
Prep Time5 minutes
Cook Time30 minutes
Resting Time5 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican/Spanish
Keyword: Mexican Rice, Side, Side Dish
Servings: 6
Calories: 102kcal
Author: Emily Walker

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
  • 1 (14.5 ounce) can chicken broth
  • 3 tablespoons fresh cilantro finely chopped

Instructions

  • Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the rice and cook, stirring frequently, for 5 to 7 minutes or until the grains are light golden and smell slightly nutty.
    Golden cooked rice in a saucepan, a step to making restaurant-style Mexican rice.
  • Add the garlic, salt, and cumin. Stir for about 30 seconds, just until the garlic is fragrant.
    Garlic and seasoning added to golden cooked rice in a saucepan for Mexican rice.
  • Carefully pour in the tomato sauce and chicken broth. Increase the heat to medium-high and bring the mixture to a full boil.
    Pouring chicken broth into sauce pan with golden rice and tomato sauce for making Mexican rice.
  • Reduce the heat to low and cover with a tight-fitting lid. Simmer for 20 to 25 minutes without lifting the lid or stirring the rice.
    Simmering rice in a pot for making a Mexican rice recipe.
  • Remove the pan from the heat and let the rice rest for at least 5 minutes while still covered.
    A recipe step visual of fluffing Mexican rice after it has simmered.
  • Remove the lid and gently fluff the rice with a fork. Fold in the chopped cilantro and serve.
    Mexican rice recipe step of sprinkling chopped cilantro on cooked Mexican rice.

Video

Notes

  • Use long-grain white rice for the fluffiest, driest restaurant-style texture.
  • Toast the rice for 5 to 7 minutes until light golden. Don't rush this step.
  • Once the rice is covered, don't stir it or lift the lid while it simmers.
  • If the rice is crunchy, add 2 to 3 tablespoons hot broth, cover, and steam for another 5 minutes.
  • If the rice is wet or clumpy, uncover it and let it rest for a few extra minutes before fluffing.
  • Avocado oil can be substituted for the vegetable oil.
  • To use tomato bouillon, add 1 ½ teaspoons tomato bouillon, reduce the salt to ¼ teaspoon, and replace the ½ cup tomato sauce with ½ cup additional broth.
  • Stir the cilantro in after cooking so it stays fresh and green.

Nutrition

Calories: 102kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 378mg | Potassium: 138mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg