Cooking restaurant-style Mexican red rice at home is so easy. It only requires a few basic ingredients that you likely already have in your pantry. It is delicious, made in one pot, and is done in 30 minutes. You could not ask for anything more delicious.
You will be making this authentic Mexican red rice (arrozo rojo) all the time once you find out how flavorful and easy it is to make. It is the perfect side dish to serve with tacos, enchiladas, tamales, or quesadillas. It is great inside a Carnitas Burrito or as a side with some Potato Enchiladas.
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What Makes This Rice Authentic
There are many versions of what people think is considered authentic when it comes to Mexican food and rice is one of those dishes that surely has many recipes out there considered "authentic". Having grown up in California, I have eaten a fair share of rice dishes but all my friends with Mexican heritage swear by this recipe also.
They also all agree that Mexican rice never has cilantro, corn, or chunks of tomatoes in it. They also agree that using long-grain rice and chicken broth is a must.
Ingredients for Homemade Mexican Rice
Here is everything you need to make Mexican rice at home. This recipe is gluten-free and made without any dairy or butter, like other recipes.
Long-grain rice is what is recommended. Other types of rice do not work with the broth-to-rice ratio.
- Long grain white rice - the rice to broth ratio works best with long grain or basmati rice (do NOT substitute with any other type of rice)
- Chicken Broth - for savory flavor to cook for an authentic restaurant copycat recipe (do not use just water, you can use vegetable broth instead for vegan/vegetarian)
- Tomato sauce - gives the Mexican rice a red color plus adds acidity and flavor.
- Cumin - the sweet, smoky, and warm flavor.
- Garlic - pungent aromatic a classic in Mexican cooking.
- Dried Minced Onion - for flavor without big chunks of onion.
- Vegetable Oil - for toasting the rice and spices which makes this the best recipe.
How to Make Mexican Red Rice
This is a quick and easy recipe to make restaurant-style Mexican rice. It only takes about 5 minutes to get this rice ready in the pot.
TOP TIP: Toasting the rice and the spices is the most important step. This sets the recipe apart from others. DO NOT skip these steps. Then let it simmer until it is tender and fluffy.
- Saute the rice in oil to bring out a nutty flavor
- Add the spices and brown those with the rice before adding the liquid
- Simmer slowly in the broth to flavor every grain
- Add tomato sauce for some acidity and for that orange-red color we all recognize
1 - Toast the Rice
First, add the vegetable oil to a large saucepot and bring it to medium-high heat. Add the rice and stir to toast /fry some of the grains.
Some will become white as they heat up and a few will become a bit brown as they toast. This is what you want to see.
2 - Toast the Spices
Next, add the minced onion, cumin, and garlic powder. Stir and toast for a minute to really get the spices mixed with the warm rice and hot oil. You should be able to smell the spices and the onions as they release their own oils.
3 - Add the Broth & Tomato Sauce
Once all the dry ingredients are combined add the broth (water/bouillon combination) and the tomato sauce. Stir to combine and bring to a slow boil.
Like my recipe for chicken broth rice, the salty/savory liquid is key to making a flavorful rice.
4 - Simmer the Mexican Rice
Once everything comes to a slow boil, turn the heat down to low and cover. Stir a few times during the cooking process but try to not remove the lid which lets out the heat or stir too often, which breaks up the rice grains and can make it mushy.
How to Tell When Mexican Rice is Ready
The rice will be ready once all of the liquid has been absorbed. The Mexican rice should have a lovely orange color. When taste-tested it should be soft and tender. The rice should not be crunchy or hard.
Once ready, spoon it into a serving dish or alongside your favorite tacos, enchiladas, chile rellenos, etc.
Look at all those wonderful rice grains and that orange-red color. This is what Mexican rice should be. Make sure you save this recipe on Pinterest.
More Mexican-Inspired Recipes
Stir this Mexican rice into seasoned ground beef, onions, & peppers for a base as a casserole. Or enjoy some chips & watermelon salsa as an appetizer while you are cooking. This recipe will go great with the following recipes:
- SPICY JALAPENO BASIL MOSCOW MULE
- MEXICAN WATERMELON CUCUMBER SALAD
- SLOW COOKER CHICKEN TORTILLA SOUP
- TEQUILA SUNRISE COCKTAIL (with a twist)
Storing & Reheating
This rice stores well in the refrigerator for up to 5 days in a container with a lid. To reheat, warm in the microwave with a drizzle of water to freshen it up.
This makes a lot of rice. As a side dish, it makes enough for about 10 people. If using it in a Mexican rice bowl as a base, it is good for 6 servings.
I do NOT recommend doubling this recipe. The ratios do not cook the rice correctly for some reason. For other rice recipes, follow my tips for how much rice to make per person.
Product Recommendations for this Recipe:
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FAQ
If your red rice turned out soggy, wet, or creamy - the broth-to-rice ratio is off. Make sure you follow the quantities exactly. And 100% make sure you saute the rice first in the vegetable oil.
It may also be that the wrong type of rice was used. Long-grain rice is key to making it correctly. Short-grain rice will be creamy & starchy (ie like risotto which is a no-no).
Most recipes like this one are gluten-free. All ingredients in this recipe are safe for those with celiac disease or are gluten-sensitive.
Easy Restaurant Style Mexican Red Rice
Ingredients
- 2 TB vegetable oil
- 1 & ½ C long-grain white rice
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ TB minced dry onion
- 3 C chicken broth OR vegetable broth works too
- ½ C tomato sauce
Instructions
- Heat oil on medium-high in a large saucepan. Add rice and saute to brown and toast the grains. Some should be slightly brown and others white as they heat.2 TB vegetable oil, 1 & ½ C long-grain white rice
- Add the garlic, cumin, and dry onion. Stir to saute and toast the spices along with the rice for about a minute.1 teaspoon garlic powder, ½ teaspoon ground cumin, ½ TB minced dry onion
- Add in the broth and stir. Next, add the tomato sauce and stir.3 C chicken broth, ½ C tomato sauce
- Bring to a boil and then turn down to low. Put the lid on your saucepan and continue to cook on a very slow simmer for about 20 minutes.
- Try and only remove the lid and stir 1-2x during the 20 minute cooking time.
- When done, fluff with a fork and transfer to a serving bowl.
Nutrition
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Holly says
Very easy recipe.. mine is very detailed.. I can't wait to try this recipe! Thank you so much!
Angela says
Enjoy.
Holly says
Made it tonight...delicious! Thank you!
Angela says
Great, so glad you enjoyed it.
jen says
very similar to how we make our rice too. we use Natures' Seasoning
Angela says
Thanks for sharing.
Debbie says
Sounds great. Thanks for sharing!
Angela says
You are welcome.
Karie says
Yum. My hubby grew up in mexico and loves Mexican food but the only thing I have not attempted was the rice. I have always been afraid of it. I really do need to try it.
Angela says
Good luck, I hope this recipe brings you success.
Julia Kelahan says
Not kidding, my mouth literally watered while I read this.
Angela says
I will take that as a compliment!
Tricia Snow says
I love making my own rice over a box. I will definitely be using this later.
Angela says
Yes, it comes out so much better.
Suzan | It’s My Sustainable Life says
Love Mexican rice. Add some beans to that and I’m good to go
Angela says
Bam - a meal is ready!
Beth Shields says
Looks amazing. Thanks for the recipe.
Angela says
You are welcome.
heather J jandrue says
Now I want Mexican rice!!!
Angela says
Glad I could inspire and tempt you!
Tiffany says
We make similar rice all the time, and there are a few things you mentioned that we don't add and should try it next time!
Angela says
Yes, give it a try and let me know what you think.
Jaclyn says
This looks delicious!
Angela says
Thank you.
Lisa Manderino says
I love Mexican rice. I have tried a few recipes , I am looking forward to trying this one!
Angela says
I hope this is the Mexican rice recipe that you have been looking for.
Candy says
I love Mexican rice. Thank you for the recipe!
Angela says
You are welcome.
Linda Egeler says
Sauteing the rice makes all the difference!
Angela says
Absolutely! The rice is so much more flavorful with just that simple step.
Lori says
Great description on how to make this dish. Looks good.
Angela says
Thank you
Eva Keller says
These are really great photos! The recipe looks like it'll be good too! Who doesn't love mexican rice?
Angela says
I know right! Thanks for the compliment - hope you enjoy this recipe and it tastes as good as you think it looks.
Charlene says
Having tacos later this week. I'll add this as a side!
Angela says
Perfect!
Santana says
I've had some pretty bad Mexican rice. I'll be sure to give this recipe a try!
Angela says
Oh no, I hope you find tasty success with this recipe.
Kendra says
My mother in law taught me how to make her version years ago and I screwed it up several times. This sounds much easier!
Angela says
Oh Kendra sorry to hear you had some trouble. I hope you find success with this recipe and would love to hear how it comes out.
Sydney says
I love mexican rice from restaurants. This looks delicious, and not too difficult to make! Maybe I should make this for my burrito bowls next time!
Angela says
Oh you gotta try this! You will love it!
Abbie says
This looks delicious and easy! Thanks for sharing!
Angela says
You are welcome
Alice says
That looks easy enough!
Angela says
Easy peasy pleasy!
Cathy says
I usually don't like rice in Mexican restaurants because it doesn't have much flavor. This looks great, I'm definitely going to try it!
Angela says
Oh, well this one has flavor, the toasting the grains and the broth is key. Just having the spices is not enough.
Hillari says
I have been CRAVING Mexican as of late. This is perfect! Thank you!
Angela says
We always crave it at our house, this is made often to help with that.
Cindy says
This looks amazing! I’ll try it switching out the chicken broth for veggie broth.
Angela says
The vegetarian option is great too, enjoy.
Lina says
I love Mexican rice. I will have to try this. Thanks
Angela says
Great, I hope you enjoy it.
Sara - Seek Discover Learn says
I have one child that is a very picky eater and the only thing he will eat when we go out for Mexican food is the rice. He usually wants to order 2-3 side orders of rice. I'm going to surprise him and make this for me and see what he thinks. Hopefully he will like it. Thanks for sharing.
Shirley says
Thank you !! I am pinning this! Great photos in your post also.
Angela says
Thanks so much Shirley.
Sandi says
I love Mexican style rice - just in time for Cinco de Mayo.
Cindy says
This is a great recipe to add to our taco Tuesday routine.
Lisa says
I never knew this was as easy as it is. Thanks for sharing.
Ruth Iaela-Pukahi says
I think I'm only missing the cumin! I want to try! Sounds delicious!
Dee | Grammy's Grid says
YUM!! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 12, open May 1 to 26. All party entries shared if social media buttons installed.
Stephanie says
I am so happy you shared this! We have tacos every single week. It would be nice to add some rice to it, rice is one of my favorite parts when I get fajitas at the mexican restaurants.
Angela says
I am so glad your weekly taco plate now has a side dish.
Karen G says
This is a great recipe, thank you. It turns out perfect each time I have made it, I think I have made it 3 times now.
Angela says
Thanks so much, Karen, glad you found this recipe easy and perfect each time you made the homemade Mexican rice.
Michelle says
I know this comment will make some people laugh. I'm pregnant and miss going to Mexican restaurants. I have been wanting to eat Mexican rice and beans for weeks now! Thank you for this recipe, I will be making the rice tonight to go with my enchiladas.
Angela says
Congrats Michelle! When you crave, you crave and it doesn't wait for a pandemic to leave. I am so happy you found this recipe and I hope you enjoy it, would love to hear what you think. ENJOY!
Ed says
This was so easy and good!
Angela says
Thank you, Ed. Glad you like it so much.
debby ward says
this is one of the easiest and best tasting recipes I have tried. this is a keeper for our house. thank you
Angela says
So glad you loved it. I agree - easy and soooo good!
Jocelyn says
My husband loves this recipe! He’s asked me to repeat it several times. Tonight we’re pairing it with fish tacos 😋
We prefer very bold flavors most of the time, so I’ve doubled up on the garlic and cumin.
Angela says
So glad this is a winning recipe for you. It is great with so many things & as a base for taco bowls or added to burritos. The fish tacos sounds perfect - thank you for the glowing review.