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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.
Looks delicious! What is it pictured with, on a plate, please? The photo with the rice plus 2 rolled up tortillas covered with melted cheese. I would love the recipe for whatever that tortilla/cheese dish is, please. It looks so good! I’m trying the rice tonight, with chili-lime chicken.
It is our homemade enchiladas with homemade enchilada sauce!
Love it, kids love it and husband loved it!
Only issue I’ve had is with the measurements. Our standard Pyrex stuff doesn’t have 14 ounces. Also I have been doubling the recipe – fam loves rice, and that’s probably messing it up even more. Made it twice and it came out hard and I had to add water and simmer longer. It’d be nice to have same recipe in more standard measurements. I’m going to try to do that until I get it right.
1 cup = 8 ounces
1 3/4 cups = 14 ounces.
You’re welcome.
I make this exactly like your recipe and everyone loves it.
Thank you so much for your comment and the 5-star rating. We are so happy you like our Mexican Rice!
I made this recipe exactly as it described and it came out really bland. In the end I tried adding vegetables and more spices to save it… And its still just not very good. Ive never had a rice like this at any GOOD mexican restaurant… maybe a not so good tex mex one. I probably should have gone for an authentic mexican rice but this recipe just seemed easy. Im glad so many other people liked this recipe, but it was definitely not for me.
What a day. I finally found the holy grail of Mexican restaurant rice recipes. I have tried many and this is the best by far. Follow every step, rinse the rice too, makes a huge difference. Thank you so much.
What a compliment! I am so happy you found our recipe, and even happier that you love it as much as we do! Thank you for your comment. 🙂
It’s true! It turns out just like the mexican rice I love in restaurants. Hubby said, “you need to make it this way from now on – delicious!”
Great recipe. Low salt, as a diabetic and kidney patient, its great. Whole family loved it. Better and healthier than boxed versions.
Absolutely delicious! I did add some onion, red, green and orange bell peppers and blended up some medium salsa for a little kick instead of tomato sauce. I also reduced the broth a little since the veggies release juices when I sauté them. I think I’m going to try adding corn next time to give it a little sweetness.
Thank you so much for the 5-star rating! I’m very happy you like the recipe, and I love your addition ideas. Corn in this recipe will be delicious.
Hi, Is Tomatoe sauce the same thing as Passata?
From my understanding, Passata is a raw mixture, while tomato sauce is cooked. I hope this helps!
Best rice, my family thought I bought this from a Mexican resturant.
This rice perfectly completes any Mexican style dish! It’s perfect because you can control the heat/spice to your liking by using tomato sauce or sub hot salsa. My family loves this with “2 ugly mugs muggin’ hot salsa” instead of tomato sauce. A winner!!!!!
Great recipe that is taste very authentic! Thank you for sharing! This is my go to rice on taco night.
YIPPEE!! This works! I made Mexican food for my son’s birthday dinner and I tried your Mexican rice recipe. It was the BEST I ever made and everyone wanted the recipe. This is the only Mexican rice I will ever make again!
This was a delicious way to prepare rice. The tomato sauce must have been the “secret ingredient” cause it tasted like my fave Mexican restaurant’s!
Bomb a#s Mexican rice just like like the Mexican restaurants or better
Thanks for this recipe- it was so easy to make a really delicious side to tamales. My partner really enjoyed this and made sure I kept the recipe! ( too late, I’d already pinned it!!! 😄)
This recipe was awesome ! I’ve been searching for a recipe similar to our area restaurants’ flavor and consistency ! Can’t wait to make it again !!
This recipe has gotten me into a lot of trouble. I am German/Dutch and my wife is from Guanajuato, Mexico. My mother in law is quite upset that her grandchildren prefer my “secret recipe” over her rice. Thank you. I think the MIL still loves me though…
Love the recipe! Tastes just like Mexican restaurants. I used blended up Cosco brand diced tomatoes and it tastes great!! 🙂
So glad you like it! I’ll have to try the tomatoes!
I’m using basmati rice, should it be rinsed first?
You can rinse it first!
I’ve made this recipe so many times I’ve lost count. Best rice outside of a Mexican restaurant hands down!
Thank you!! So glad you like it!
Found this at least a couple of years ago, bookmarked it and have made it so many times I have it memorized. Love it!! I’ve never been good at making any kind of rice, but this one is so easy! I never deviate from the recipie, but am thinking of trying with salsa…I’m sure it will be good! Thanks for a killer recipie!