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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.
I omitted the cilantro because my wife has that special gene. It was still great. My wife said “better than the restaurants”! Definitely adding this recipe into my rotation.
Love it! I love this potato salad and I could eat this forever. I love the red onion . Green onion is ok but I prefer the red onion and sweet pickles instead of dill. I could eat this salad at every meal.
I have made this recipe several times. It’s really yummy and everyone liked it! Thank you for sharing!
Delicious! Tastes just like restaurant style rice.
This is my go-to recipe for Mexican style rice. My daughter cooks it all of the time for her family now, as well. I freeze the other half of the can of tomato sauce (I use a small glass prep bowl and then dump it in a ziplock bag after it’s frozen) so I almost always have the right amount on hand. Thanks so much for the great recipe.
Delicious!!!
This says it serves 18. How does one cup of rice obviously cooked serve 18?
Wanted to make this for about 75 but not sure on how 1 cup makes 18. Obviously I would make this recipe x4 but wanted to check the serving size to make sure 18 for 1 is accurate?
I am not sure where you are seeing 18, this recipe serves six as a small side dish.
Wow I clearly was combing 1 cup and reading it x3 but missing some. Thank you for pointing this out
There’s no way 1 c. of uncooked rice would serve 18! Rice doubles when cooked, so theoretically 1 c. Uncooked = 2 c. Cooked. The most 2 c. of cooked rice serves at our house is 4! (4, 1/2 c. Servings). Hopefully soon, the author will fix this typo of the recipe serving 18!
I’m not sure where you are seeing that it serves 18. In the recipe card it says it serves 6 as a small side dish.
Best Mexican rice dish ever!
Just what I was looking for. Don’t know how it turns out to be the drier, fluffier rice I wanted but it did!
I used Pace picante sauce instead of tomato sauce and it was great! I may use a spicier version of Pace next time. We like spicy.
I won’t buy any more Spanish/Mexican rice products at the store! I’ve found my favorite here.
Easy and yummy! I added roasted corn.. This recipe will be my go to recipe now.
Would love to make this but for 50 people. Can I brown and then transfer to an electric roaster or oven?? Would be for a shower and it’s coming up! Also, how many servings would I get with a 5 pound bag of Jasmine rice?
I have made these once for a taco bar meal at a college graduation party and they were a HUGE success! Several people asked for the recipe. LOVED the flavor and the ease of making it.
I have made these once for a taco bar meal at a college graduation party and they were a HUGE success! Several people asked for the recipe. LOVED the flavor and the ease of making it.
Great Mexican rice recipe. Flavors were all balanced very nicely. Definitely a new addition to taco night.
We made this for the first time. Delicious! Watch how long the rice boils & simmers, it can be crunchy if not cooked long enough. Otherwise, so much better than boxed Mexican rice! I will make this again! Yum!
I absolutely love it. I’ve never cooked in my life and decided this year it was time to change things. I made this with some taquitos and it was absolutely fantastic!
Quick question, if I wanted to make a batch 3x the size. Should I just x3 everything? Or is there a better way for large batches? Thank you!
You just triple the ingredients!
Yes, just triple everything. The recipe does have “2X” and “3X” buttons to automatically change the amounts for you.
Simple ingredient and instructions! My go to recipe!
Easy to make recipe and everyone loved it! I added a half cup of salsa which made it extra flavorful.
I used a can of Rotel Mild Tomatoes and Green Chiles in place of some of the tomato sauce and broth. Excellent. My family loved it. Saving this recipe!