Restaurant Style Mexican Rice

Name: Restaurant Style Mexican Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons butter; 1 cup uncooked white rice; 3 cloves garlic minced; 1/2 teaspoon ground cumin; 1/4 teaspoon chili powder; 1/4 teaspoon pepper; Pinch of cayenne pepper; 1/4 cup finely diced onion; 1/4 cup tomato sauce; 1 3/4 cups chicken broth; 1-2 tablespoons fresh chopped cilantro

4.5 from 364 votes

Recipe by Danelle

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Posted April 17, 2018Last Updated October 30, 2024

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This flavorful Mexican rice recipe is a perfect side dish for any meal. It’s so simple, easy and bursting with flavor. Just like the rice from your favorite Mexican restaurant.

Why You’ll Love this Recipe

It is not exaggeration to say I’ve been trying to replicate the rice from our favorite Mexican restaurant for years. I think I’ve finally done it with this Restaurant Style Mexican Rice recipe!

My 17 year-old son is an especially big fan of Mexican rice, so I made sure to ask his opinion. He wholeheartedly agreed that this was the closest to the restaurant version I’ve ever made.

He also couldn’t stop raving about this rice. And everyone else in the family loved it too. It’s pretty much the perfect side for any Mexican fare you serve.

This is so delicious that I’m planning dinners based on what goes well with this rice!!!

Ashley

And this rice is honestly so easy to make. There are just a few extra (but important) steps beyond making plain white rice, and you’ll have a delicious side dish on the table in about 30 minutes.

The key is to toast your rice in the pan before adding your spices and cooking liquid. It give the dish such a wonderful, nutty flavor.

I did quite a lot of experimenting to get the blend of seasonings and tomato sauce just right in this recipe.

And while I’m sure there are many variations of Mexican rice out there, this is the version we think is closest to our local Mexican restaurant.

I made this recipe and WOW!!! Soooo good! It’s perfect. Thank you so much for sharing this recipe. I will be using it for years to come.

DPH

I really can’t tell you how excited I am about this recipe. If you’ve been looking for a great Mexican rice recipe, you must give this one a try.

I hope you love it as much as my family does. It’s now a “must make” every time we have Mexican food for dinner.

What Should I Serve with Restaurant Style Mexican Rice?

I like to serve this rice as a side with other Mexican dishes. In keeping with that theme this dish goes great with taco and burritos.

These are some of our favorite Mexican-inspired dishes to enjoy with this recipe.

Baked Chipotle Ranch Chicken Tacos — **Baked Chipotle Chicken Tacos**

Creamy Chili Colorado Burritos — **Baked Chipotle Chicken Tacos**

Ingredients

Butter: I prefer unsalted butter, but salted butter will work fine.
White Rice: Use regular long-grain white rice for the best texture. Avoid instant or short-grain rice, as they may become mushy or sticky.
Garlic: I recommend using freshly minced garlic rather than garlic powder. It provides a stronger, more authentic taste.
Cumin, Chili Powder, Cayenne Pepper, and Black Pepper: This spice blend is vital to the flavor of this dish.
Onion: I use a red onion, but you can use whatever you have available.
Tomato Sauce: For an even richer flavor, try using fire-roasted or homemade tomato sauce.
Chicken Broth: Use low-sodium broth if you’re watching your salt intake.
Fresh Cilantro: The cilantro is optional but highly recommended for a fresh, herby finish. If you’re not a fan of cilantro, feel free to skip it or replace it with a sprinkle of chopped parsley.

Recipe Tips

Use long-grain white rice for a light, non-sticky texture. If you prefer a healthier option, you can substitute with brown rice—just adjust the simmer time to about 40 minutes and increase the broth to 2 cups.
Resist the temptation to peek! Lifting the lid releases steam, which can lead to uneven cooking. Let it simmer on low until the liquid is absorbed and the rice is tender. For best results, set a timer and trust the process.
To make this dish vegetarian or vegan, simply swap the chicken broth for vegetable broth.
Once the rice is done, remove it from the heat and let it sit covered for about 5 minutes. This allows the rice to fully absorb any remaining moisture. Then, fluff it with a fork to separate the grains—this makes all the difference for a perfect texture!
For those who love the fresh, zesty flavor of cilantro, chop it just before serving and toss it in at the last minute. Adding cilantro earlier can dull its flavor, so wait until the rice is ready to serve.

How to make this Mexican Rice Recipe

Step 1

Melt the Butter and Toast the Rice: Start by heating the butter in a large saucepan over medium heat. Once the butter has melted, add the long-grain white rice. Stir continuously to ensure the rice toasts evenly and doesn’t burn. You’re looking for a light golden color, which should take about 5-7 minutes.

Step 2

Add the Spices: Once the rice is lightly golden, stir in the garlic, ground cumin, chili powder, black pepper, and a pinch of cayenne pepper. Cook for an additional 1-2 minutes, stirring frequently.

Step 3

Add the Onion: Next, add the diced onion to the rice mixture. Sauté for another 2-3 minutes, or until the onion becomes soft and translucent.

Step 4

Stir in Tomato Sauce and Chicken Broth: Pour in the can of tomato sauce and the chicken broth. Stir everything together, making sure to scrape up any bits stuck to the bottom of the pan.

Step 5

Bring to a Boil, Then Simmer: Increase the heat to high and bring the mixture to a boil. Once it reaches a rolling boil, reduce the heat to low. Cover the saucepan with a tight-fitting lid and let it simmer gently for 20-25 minutes.

Step 6

Let it Rest and Fluff: Remove the pan from the heat, but keep the lid on, letting the rice rest for 5 minutes. This resting time allows any remaining moisture to absorb, resulting in fluffier rice. After resting, fluff the rice gently with a fork to separate the grains.

Recipe FAQs

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice is a great, healthier alternative, but it does take a bit longer to cook. You’ll need to simmer it for about 40-45 minutes, and increase the chicken broth to 2 cups to ensure it cooks properly.

How can I make this recipe vegetarian or vegan?

It’s super easy to make this dish vegetarian or vegan! Just swap the chicken broth for vegetable broth. You’ll still get all the great flavor.

What if I don’t like cilantro?

No worries! If cilantro isn’t your thing, you can simply leave it out or replace it with fresh parsley.

Can I make this rice ahead of time?

Yes. This rice can be made ahead and reheats really well. Just store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat it in the microwave or on the stovetop with a splash of water or broth to keep it from drying out.

Can I freeze leftover Mexican rice?

Yes. Allow the rice to cool completely, then store it in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy it again, reheat with a little broth or water to bring back its fluffiness.

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