Last Updated 09-12-2024
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 Mexican Rice 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 Iโm 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 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.
Ingredients for Copycat Restaurant Style Mexican Rice
- 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 youโre watching your salt intake.
- Fresh Cilantro: The cilantro is optional but highly recommended for a fresh, herby finish. If youโre not a fan of cilantro, feel free to skip it or replace it with a sprinkle of chopped parsley.
Recipe Tips
Tips for Making Mexican Style Rice
- Use long-grain white rice for a light, non-sticky texture. If you prefer a healthier option, you can substitute with brown riceโjust 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 grainsโthis 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 doesnโt burn. Youโre 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. Sautรฉ 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.
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
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. Youโll 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?Itโs super easy to make this dish vegetarian or vegan! Just swap the chicken broth for vegetable broth. Youโll still get all the great flavor.
What if I donโt like cilantro?No worries! If cilantro isnโt 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 youโre 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 youโre ready to enjoy it again, reheat with a little broth or water to bring back its fluffiness.
Be sure to save this Restaurant Style Mexican Rice recipe to your favorite Pinterest board for later.
More Mexican-Inspired Recipes to Try
- Street Corn Enchiladas
- Spicy Baja Shrimp Tacos
- Slow Cooker Mexican Pinto Beans
- Creamy Southwest Corn Chowder
- Best Ground Beef Taco Filling
Restaurant Style Mexican Rice
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
Instructions
- Melt 2 tablespoons butter in a large saucepan over medium heat. Add 1 cup uncooked white rice and cook, stirring constantly, until just golden. Add 3 cloves garlic minced, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/4 teaspoon pepper and Pinch of cayenne pepper and cook a few minutes more.
- Stir in 1/4 cup finely diced onion and cook until onions are tender. Stir in 1/4 cup tomato sauce and 1 3/4 cups chicken broth and bring to a boil.
- Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in 1-2 tablespoons fresh chopped cilantro.
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Nutrition
Hello! I’m Danelle. Thanks for visiting.
Uptown foodie meets real life at Letโs Dish, where I share all my favorite recipes. Making meal time easy, but doing it in style!
Jor
My family loved this!
Else Schauwecker
Nhแปฏng gรณc nhรฌn sรกng tแบกo trong bร i viแบฟt cแปงa bแบกn thแปฑc sแปฑ truyแปn cแบฃm hแปฉng.
Genaro Stehlik
Bแบกn ฤรฃ khรฉo lรฉo triแปn khai nแปi dung mแปt cรกch แบฅn tฦฐแปฃng.
Cristina
Just like to say that most restaurants donโt add Cumin to their Mexican Rice. Makes for a very bland rice. I grew up in Texas making Mexican Rice. We used all fresh ingredients grinding garlic, Cumin a tomatoes in the Molcajete to make the sauce. Your recipe looks delicious.
Molly
Can this be made ahead and frozen for a large group?
LeiF1021
Hi! Can I make this in a rice cooker? Would there be any adjustments if doing so?
Dee
Do I use long grain rice or minute rice?
Gin
Our family favorite Spanish Rice! Thanks!
Carrie
I used my Instant Pot to make this rice. I reduced the Chicken broth to 1 cup. Cooked on high pressure for 3 minutes w/ natural release. It came out amazing !!
Carolyn
Love love love this recipe. So simple with huge flavor. I sub vegan โnot chickenโ stock and itโs perfect. Makes a great burrito filler too.
Ashley
The ABSOLUTE BEST!!!
R-Kizz
I worked in the kitchen at Don Pablo’s Mexican restaurant in the early 00’s and I gotta say, you are NOT far off from our recipe at all. This is the closest recipe to what I remember on the whole internet. The main differences I see are that we cooked ours in a large tilt-skillet, not pans, and we also used ZERO tomato. We did brown the rice in some butter just like you did, and Don Pablos rice had onion, chicken stock, and green chiles (diced) along with the “spice mix” which is basically like you said, mostly cumin, paprika, garlic powder, salt and a dash of chili powder. OF course in a big chain restaurant like that, it came in bags that said “rice spice mix” but you have all the components here. So yeah, remove the tomato sauce and add green chilis instead and you have DP’s rice. Good recipe and I cannot wait to try yours.
Kristi G
I’ve lived in Texas my entire life and have never tasted Mexican style rice this good. My husband would seriously eat this every night. If I modify the recipe at all, I’ve added scallions when I’m out of cilantro. It’s on the menu tonight with the enchiladas. ๐
Maggiefaulkner
I am trying to find a recipe for making Papas and Beer rice. These restaurants are in the Western part of the state and now in SC I live in NC and it is the best rice Iโve ever had by far. Very simple, limited ingredients.
Jane
Excellent recipe! I had 4 people over for dinner and everybody raved about this rice. Thanks for sharing!
Amanda
I made this tonight. It came out perfect! So yummy and just like when we eat out. Thank you for a great add to our dinnertime routine.
Kaitlin
This is hands down the best Mexican rice recipe I’ve come across-and I’ve been trying different ones for years! Most are too tomato-y or don’t have enough flavor, but this one is PERFECT. Just like at my favorite Mexican restaurants!
Natasha
Can you use minute rice?
Donna
Wow! This Mexican Rice recipe is exactly what I have been looking for. It was just perfect in every way! I have pinned it and will return again and again to it. Thank you so much!
Dph
This is the best Mexican rice recipe. Reminds me of the Baja style I used to get in Southern California. I cannot find good Mexican rice in North Carolina. It always has too much tomato and tastes more like Spanish rice. 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. (Lord willing and the creek don’t rise as they say out here)
Blessings to you!!
Ashley Killingsworth
This is so delicious that I’m planning dinners based on what goes well with this rice!!! I’ve been using enchilada sauce in place of tomato sauce just because I always have it on hand. My favorite thing to make with the leftovers is breakfast burritos. Put a little butter on a frying pan and add a scoop of rice. Cook some scrambled eggs, add some shredded cheese, and wrap it in a tortilla!
Danelle
Thank you! We love it too! And I LOVE the enchilada sauce idea!
Diane
I had planned on buying an easy prep package of mexican-style rice to have as a side this evening but I forgot. I went online to see if I had enough to toss a rice dish together with what I have on hand. Alas, no tomato sauce but I did have tomato juice (just used more of it but decreased broth to compensate) and no fresh cilantro so it got a dash of coriander when the other spices were added. My chili powder is a homemade mix with a bit of heat and smokiness in it.
This dish was delicious. As I generally have tomato sauce on hand and not tomato juice, I will make it again as directed. But, it was great even with my needed substitutions.