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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.
PERFECT!!! We live in Southern Ca, we know good Mexican Rice and I have made this 3 times now!!! Didn’t change a thing. Thank You so much and my husband thanks you too.
I was going to swap out the tomato sauce for tomato paste, but I changed my mind and decided to follow the recipe EXACTLY. Boy, am I glad I did!
My daughter and I tasted it and – wow, it tasted just like the rice from our local Mexican restaurant. It was delicious.
My family loves this recipe- it’s our Mexican style rice go to! I add a half of a chopped onion right before browning the rice.
HEY EMILY
THE RECIPE WAS GREAT ONLY I ADDED CELERY AND ONION IN MINE AND ADDED A FULL CUP OF TOMATO SAUCE AS I LIKE IT A LITTLE SAUCY, AND IT CAME OUT GREAT. YOUR RECIPE WOULD BE GOOD IF I WAS PUTTING BURRITOS TOGETHER AND WAS ADDING RICE TO IT. IT WOULD BE A LITTLE MESSY MY WAY WITH SAUCE ALL OVER THE PLACE UNLESS YOUR MAKING ENCHLIDAS WITH IT. EITHER WAY THE RECIPE WAS EASY AND DELICIOUS. THANKS EMILY
MICHAEL
do you have a recipe called spanish rice that is a main dish and has ground beef in it?
You might be thinking of this one: https://www.favfamilyrecipes.com/cheesy-beef-rice-skillet-one-pot-meal/
We cooked this for a get together with some friends, everyone loved it! Amazing color, texture, and taste! 5 out of 5, very much recommend! Thanks for sharing this recipe! 😊
Really and authentic taste, similar to what I have had in Mexico. Highly recommended!
HEY EMILY
COOKED THE MEXICAN RICE AND IT CAME OUT GREAT. BROWING THE RICE SLIGHTLY IS THE WAY TO GO. THE ONLY THING I ADDED WAS ONION AND CELERY FOR ADDITIONAL FLAVOR, OTHERWISE THE RICE LOOKS PLAIN. STILL CAME OUT GREAT. HAD TO MAKE SOME MORE THE KIDS STOLE MY BOWL OF RICE. THEY LOVED IT. WELL THEIR NOT GETTING THIS BATCH. LOLOL THANKS EMILY
MIKE
So glad you liked it!
This recipe is easy, quick and my family loved it. I’m glad I doubled the recipe.
Great recipe! Blows any Mexican restaurant rice taht I’ve ever had out of the water! I used salsa instead of tomato sauce, because that’s what I had on hand, and it turned out great. Definitely a keeper, and so easy.
Got kinda confused with the serving amount 1x, 2x. I made 2 cups of rice so chose the 2x. Although I first chose the 1x option…. And brought the rice to a boil/simmer more than once. The rice is hard after 25 mins 🙁
I also added 3 spoons of oil vs 6 spoons…
Adding time now so hopefully this rice softens 🤦🏻♀️🤦🏻♀️. *sigh*
Oh no! How did it turn out?
I just joined Yummy because I love your pictured recipes. Love you and seeing them makes me run to the kitchen and prepare something yummy!!! Thanks for being on Facebook.
Been using this recipe for some time…perfect the way it’s written. It doubles easily. You simply can’t please everyone.
This is not Mexican Red Rice like you’d find just north of the border in Texas, Arizona or New Mexico. Everyone claims to give the recipe for their rice but none are even close!! I’m so disappointed. This recipe is just ok but it’s not the authentic rice I’ve had.
Excellent!
Thank you for this delicious recipe. I rinsed the rice and decreased the amount of broth, then cooked it in a 10″ non stick frying pan with lid. I used better than bouillon broth, and sautéed 1/3 cup chopped onion, and 1/3 cup each cooked peas and carrots for the add ins. Light, fluffy, and so flavorful. Better than a restaurant.
I’m so glad you liked this recipe! Thank you for the 5-star rating! 🙂
I’ve been using this recipe for quite some time & I think that it’s better than what’s served at our favorite local Mexican restaurant. Theirs is on the bland side & requires some salsa to pick it up.
Bland, not nearly enough water, not nearly enough spices. I was tempted to throw it out but we hate to waste.
I’m sorry this recipe didn’t turn out for you!
Hi Barbara,
Did you know that if your rice is too dry and not seasoned enough, you can just add more liquid and spices and keep cooking it? No need to waste anything.
I think this recipe is perfect as is! It tastes closer to restaurant style rice than any others I’ve found or bought. I don’t change a thing, I just make mine in half batches. We like to mix the leftover rice in with out leftover burrito meat and toppings and it makes a fantastic burrito bowl. Highly recommend!
This is a great recipe, but I found it to be a bit dull until I added black beans and corn. Absolutely delicious and a perfect pair to chicken enchiladas! I poach my chicken breasts after browning and deglaze with a little sherry or white wine, then let them finish off with the trapped heat. The residual broth is an awesome addition to the rice.