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Cooked Mexican Rice side dish in a bowl topped with a sprig of cilantro.
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4.99 from 450 votes

Mexican Rice Recipe

Our Restaurant Style Mexican Rice rivals anything you can get in a restaurant. It has the perfect consistency and just the right amount of seasoning.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Mexican/Spanish
Keyword: Mexican Rice, Side, Side Dish
Servings: 6
Calories: 183kcal
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
  • 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.
    Golden cooked rice in a saucepan, a step to making restaurant-style Mexican rice.
  • Add the garlic, salt, and cumin and stir for 30 seconds, just until 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 heat to medium-high and bring to a full boil.
    Pouring chicken broth into sauce pan with golden rice and tomato sauce for making Mexican rice.
  • 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.
    Simmering rice in a pot for making a Mexican rice recipe.
  • Remove from heat and let the rice rest for 5 minutes, still covered. Remove the lid and fluff the rice gently with a fork.
    A recipe step visual of fluffing Mexican rice after it has simmered.
  • Gently fold in the chopped cilantro. Serve immediately.
    Mexican rice recipe step of sprinkling chopped cilantro on cooked Mexican rice.

Video

Notes

Ingredient Notes:
  • This recipe uses tomato sauce + broth instead of tomato bouillon (caldo de tomate). To substitute with tomato bouillon, use 1 1/2 teaspoons bouillon and reduce the salt to 1/4 teaspoon and replace tomato sauce with 1/2 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.
Recipe Tips:
  • 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

Calories: 183kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Sodium: 545mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg