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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 as the rice served in most Mexican restaurants.
This Mexican rice recipe came from a close family friend from Mexico, and I have used it for years. She gave me the list of ingredients she uses and her cooking method. Unfortunately, she is one of those amazing cooks that naturally knows how much of each ingredient to use, but doesn’t use actual measurements and her Mexican rice was always made in bulk. I got to work with what I had and tested it until it was the perfect flavor and texture. This recipe is now measured in amounts perfect for the size of one family. If we are making any kind of Mexican food, this rice is a must as a side dish. It has become a favorite of everyone that tries it.
Restaurant Style Mexican Rice
Imagine your first bite of rice at your favorite Mexican restaurant. What is it that makes it taste so good? The rice is fluffy and a little dry. You taste the tang of tomato combined with the spicy, earthy flavors of cumin. The lightness of the rice perfectly complements the creamy refried beans next to it on the plate.
This Mexican Rice recipe delivers the same slightly dry texture, just like the rice served in Mexican restaurants. It’s not wet, clumpy, or sticky, which can often be the case with some homemade versions. The key to achieving the perfect texture and rich flavor is to fry the rice in oil before cooking it. Don’t skip this step!
Mexican Rice Ingredients
This authentic Mexican rice recipe uses long grain rice. Long grain rice is ideal for this recipe because it is a firmer, drier rice. The rice grains stay separate when cooked and don’t clump together. After the rice is browned in a little oil, the rice cooks in a combination of chicken broth and tomato sauce giving the rice a delicious flavor. The additional ingredients I use to season the rice are garlic, kosher salt, cumin, and cilantro.
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 the 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.
Mexican Rice vs Spanish Rice
Have you wondered what the difference is between Mexican rice and Spanish rice? The terms are used interchangeably by most people and on many recipes. Most Spanish rice and Mexican rice recipes have the same basic ingredients – rice, a tomato based sauce, garlic, and chicken broth.
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.
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:
- 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. The jury is out on whether the rice should be rinsed prior to cooking. You will get a wide range of opinions on this topic. I do not rinse the rice. My dear friend from Mexico did not rinse the rice when she made it. It turns out beautifully for me every time I make it.
- For more information on how to make the perfect Mexican rice, see our post on Mastering Mexican Rice: Common Mistakes and Helpful Tips.
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 easy to make Cheater Refried Beans. These beans are easy to make and taste just like the creamy, chip-dippable beans served in Mexican restaurants.
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. 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.
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.
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!
Restaurant Style Mexican Rice
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, then stir in chopped cilantro.
This looks like a great recipe! We’re grilling carne asada and I wanted to try a new recipe for Spanish rice so yours is it. Can’t wait to taste it!
I just made it and it is immaculate!
I just tried this recipe last night & it was awesome! Best Mexican rice recipe I’ve tried yet. I used brown rice & loved it.
Thank you!
I loved the flavor of this recipe, but I tried it with brown rice (simmering for 45 min) and didn’t like the texture. I think I’ll splurge and do the long grain white rice next time!
I’m not sure as to why you say “splurge”, but I guessing it is because you think brown rice has less calories than white. If it will make you feel any better, that’s actually not true! White rice has less calories than brown rice does because it’s been milled down. The plus side of brown rice though is that it does have more nutrients! Just thought I’d let you know so you can feel better about eating a bowl of this amazing rice!
Thank you, Adrian. I was referring to what we are hearing all the time about brown rice being a healthier choice than white rice. I definitely prefer white rice in this recipe. Thank you for visiting our site!
Brown rice has half the glycemic index than white. As a diabetic, this means that it takes longer for the carbs to turn into sugar in the body, so I try to eat brown rice instead of white rice. Nutritionally, brown rice has more oomph than white rice.
The milling removes the fiber, which is the nutrient that is deficient in the American diet.
Try Indian Basmati Brown Rice. I buy it at my local grocery.
This was a really good basic Mexican rice recipe. I have been searching for one and this is the one I will bookmark for later. Thank you!
Looks amazing! I’d like to make it for an upcoming party. What is your advice about making it ahead of time and re-heating?
I haven’t tried that but it should be fine, our leftovers reheated well the next day.
is the long grain rice the 5-minute instant white rice? or something else?
It is just regular long grain rice, do not use instant!
I made this rice and it was FABOULOUS! I have never been able to replicate mexican rice like a restaurant and my husband and I loved this recipe! Thanks for sharing!
-My 12 year old son AKA the pickiest eater in the entire universe “This is the BEST Mexican rice I’ve had in a long time! Save the recipe!”
Thank you! He wanted to go out for Mexican rice and refried beans. I found your recipe and whipped it up in 20 minutes , warmed up a can of beans and scored some awesome mom points!
That is awesome, believe me, I know what a score it is to please a picky eater!
Just wondering what type of tomato sauce to use or do you blend up tomatoes?
I just used canned tomato sauce.
do you mean ketchup or like a tin tomato thing or like a tomato paste??
Tomato sauce in a can.
I’m like Hannah in not knowing what you in America call “tomato sauce” in a can. I live in Australia and we don’t get tomato “sauce” in a can only a bottle same with tomato “ketchup” or tomato “puree” in a can. So with these choices what would you suggest I use as I’d really prefer to make this rice rather than the bought packet Mexican stuff we have here in Oz.
Probably the closest thing you have there in Aus is the tomato puree. You don’t want the tomato “paste” as that will be too thick. Think slightly thicker than tomato JUICE (or V8 juice). If that is what the puree is like, then go with the puree. If not, go ahead and use tomato juice instead. Hope this helps!
My family really likes this recipe…we leave the salt out!
I’m having a Cinco de Mayo party with 20-plus guests. Will this recipe work if I triple it?
Yep, that should be good!
Just make sure your pan is not a deep one. Rice cooks best when it is in a broad, shallow pan, not pile up on itself.
I am a puertorican woman married to a hard core mexican man. I have 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. This 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.
That is such a great compliment! Thank you, I am so happy you liked it!
Any luck making this with brown rice? Do you think simmering it longer would cut it?
I’ve never tried it with brown rice but I don’t see why not.
I’ve made Spanish rice with brown rice and it does turn out just fine.
Yes, I too have made it with brown rice and it turns out perfectly.
I used brown basmati rice. The rice package required more liquid for cooking and a longer cooking time, so I just added more chicken broth and left it simmering for 45 minutes. Turned out DELICIOUS.
Made this the other day and it was good. Thanks for the recipe 🙂
This was so good and so easy, it turned out perfectly flaky! Thanks for the great recipes.
This recipe was amazing! I made it tonight and it was delicious with our fajitas. I have to admit, I sucked at cooking until my husband brought home your book from Deseret Book and now I am making delicious meals daily! He is a happy hubby now! Keep the recipes coming!
This looks like a recipe I can use, for sure! I am planning tomorrow’s dinner and I’m certain this will be a hit. I’m also going to try this for dessert: http://www.funnytummycafe.com/2013/04/01/orange-julius-sunshine-in-a-glass/#gsc.tab=0
I think I’m going to have a filling evening! 🙂
I have a friend who makes hers almost exactly as you. Only two differences is she rinsed the starch off her rice prior to sauteing and instead of plain tomato sauce she uses a Mexican brand. El Pato in the yellow 7 3/4 oz can has chiles in it for some heat, not too much because even I can eat it???? Del Fuerte is another brand of Mexican tomato sauce, no chiles but w/ onion & garlic powder & a little cayenne…not much though.
Great recipe!!
Thanks! I’ll have to try your friends variations. 🙂
I’ve made this three times, the first time as written, second and third time doubled. For some reason, this last time it’s so wet!! Don’t know what I did differently :/ Anyway, when it works, it’s great! Thank you!
I don’t know why it would be wet… ? It very well could have been the type or even brand of rice. Try rinsing it next time until the water is clear and then add less water when cooking. That should make it nice and dry!
Yes, the el pato gives it a great flavor!!! I brown jasmine rice in oil, put it in the rice cooker and for 1 cup of rice I do 2/3 cup of el pato or a little more if you want more spice, I do this in a 2 cup measuring cup and fill it up the rest of the way with water and 2 heaping teaspoons of the Mexican powdered chicken bouillon. Mix it up and pour into the rice cooker with the rice, stir and set it to cook. Its yummy!!!
I looooooove Mexican and this rice looks delicioso!
I love mexican rice and this looks just perfect!!
I made this… the flavor just isn’t there alone. I will use the leftovers in fajitas tomorrow.
I think I understand what you mean but most Mexican restaurants don’t make a hot spicy or even a wet gumbo style rice to go with their dishes. I bet it went great with your fajitas the next day, didn’t it?
I do not like cilantro
What can I use instead
Parsley is great I this!
Or you could add sliced green onions.
Great idea!
I have been looking for a recipe for Mexican rice that is like restaurant rice. I believe this is it! I made it for the first time tonite and this wilnow l be my go to recipe
Hi Pat! I’m so happy you liked this recipe! We are glad that your search for restaurant Mexican rice is over and that you can continue to enjoy this recipe 🙂
PARSLEY
We’ve been using your Mexican Rice recipe for 5 year’s now and it is still a fav with the entire family.
Wow, we are so excited that this has been your go-to for so long! Thanks for coming back to let us know how much you have enjoyed it! 😀