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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.
Fantastic recipe! Perfect every time. Truly restaurant quality dish
I have made this but instead of tomato sauce I used a 14oz can of petite diced tomatoes and the liquid that comes with them. Cut down the broth. Added minced onions and peppers. Then added browned hamburger simmer for 20 mins until rice is puffy. I use this combo to stuff my green peppers and then add to the oven for 30mins with foil over the top. When completed then add your favorite tomato sauce on top. Mmmmm mmmmm.
Fantastic! Pro tip – instead of tomato sauce, use a tomato-y salsa like the Trader Joe’s original!
I have tried many Mexican rice recipes and my Mexican boyfriend says “this is the one”.
My only changes were to add 1/2 diced onion sautéed with the rice and used about 1 T of tomato paste instead of tomato sauce. Perfect!
Thank you for this recipe! Everyone loved it!
20 minutes was perfect for me!
Great Mexican rice recipe. Easy to make as well.
This is literaly, the best Mexican Rice I have ever made! I will never make it any other way again! What I love about it is the texture, and the ability to add anything else you think would change it up a little, after it is completed. I like to add diced green chilies and red or black beans, or some salsa to it. No matter what I add, it is always PERFECT! Thank you for this easy and delicious recipe!
Love this recipe but lately it’s come out crunchy and mushy. Any suggestions? Am I over cooking the rice in the oil?
Hmmm…crunchy and mushy? That is a conundrum! Crunchy rice comes from not enough liquid and mushy rice comes from too much liquid. Maybe try stirring the rice more while it is cooking? It might be cooking unevenly.
This is perfect. Years ago there was a Mexican restaurant near me that we loved. My favorite thing was their rice. Sadly they closed down and I could never duplicate their rice. Until this recipe. This is seriously spot on. The taste and texture are perfect. Thank you so much.
My go-to for Mexican Rice! Thank you for the wonderful recipe!
This recipe was excellent. I have been in search of a more authentic Mexican/Spanish rice dish for a very long time. Nothing has compared to yours. Thank you! I did, however, as I am prone to do, make a few changes; I added an onion, chopped and roasted; several red chilies, chopped and roasted; a 14.5 oz can of chopped Mexican Style tomatoes. Doing that I used less chicken broth (8 oz), and cooked it on medium for the first 30 minutes on medium, and than reduced the heat for 30 minutes longer. I’m a bit of a headache with recipes, as I often make changes to my taste. It seemed to come out very good. But, it would have been not come close to my thoughts had it not been for you. Thank you.
Thank you for posting this recipe. It’s by far the best tasting rice I’ve ever had. It was a huge hit with the family. Absolutely loved it. Delicious
Made your rice recipe tonite for family and friends. EASY to make and good flavor! Will definitely make it again! Thanks!
This is the best Mexican Rice!!!
This was great added onions shortly before garlic, personal preference. Would be excellent as written as well. Thanks!
Having friends over to celebrate the September birthdays. They chose Tacos for dinner … I’ve not been too pleased with past rice recipes and not a fan of boxed rice. So today is the day before and thought I’d give your recipe a try, so glad I did! I was worried because I only have medium grain rice … No problem just used the amount of rice. I also have extra tomatoes so in the food processor with jalapenos. This is now my go to Mexican rice dish. Thanks
I added some tomatoes. My husband said its the best he’s ever had.
I made this last night, I added corn and chopped up green chilies and it was by far the best Mexican rice I’ve ever made. It accompanied homemade street tacos, my own special sauce, homemade corn tomato serrano onion salsa, homemade corn tortillas, cojita, and cilantro. My entire family said it was the best mexican meal ever made, BETTER THAN RESTAURANT! BTW I’m German lol
Good flavor and EASY..
Great recipe!