Cooking restaurant-style Mexican 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 rice all the time once you find out how flavorful and easy it is to make. Enjoy some chips & watermelon salsa as an appetizer while you are cooking.
It is the best side dish to serve with tacos, enchiladas, tamales, or quesadillas. 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)
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Authentic Mexican Rice
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.
How to Make Mexican Rice
Making amazing restaurant-style Mexican rice is easy and is the perfect side for any taco, enchilada, or carne asada. Here are the foolproof step-by-step instructions for fluffy and flavorful Mexican rice that is cooked on the stovetop. I have tried numerous rice cooker recipes, and Mexican rice just tastes so much better and is less sticky when you do it right, on the stovetop.
For vegetarian Mexican rice, use vegetable bouillon instead of chicken broth. To make Mexican rice without tomato sauce you can use tomato paste instead. If you have salsa you can use that too. But for what I consider the best restaurant-style Mexican rice with a tint of red/orange, please use tomato sauce.
Ingredients for Homemade Mexican Rice
Here is everything you need to make Mexican rice at home. Long-grain rice is what is recommended. Other types of rice do not work with the broth-to-rice ratio.
- Long grain white rice (do NOT substitute with any other type of rice)
- Chicken Broth (do not use just water, you can use vegetable broth instead if vegetarian)
- Tomato sauce
- Cumin
- Garlic
- Minced Onion
- Vegetable oil
Step-by-Step Instructions
This is a quick and easy recipe. It only takes about 5 minutes to get this rice ready in the pot. 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
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.
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.
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.
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.
Recipe Ideas for Mexican Rice
This savory rice recipe is made in chicken broth with some tomato sauce. Those flavors combine into a great rice side dish that is good to add to other recipes. Stir Mexican rice into seasoned ground beef, onions, & peppers for a base as a casserole.
This Mexican rice recipe is great also for burritos. It is the ideal rice to add to beans, cheese, meat, and all the other goodies you may like wrapped up in a tortilla. I will take mine with lots of cheese and avocado, please. What do you like in a burrito?
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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Easy Restaurant Style Mexican 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.
- Add the garlic, cumin, and dry onion. Stir to saute and toast the spices along with the rice for about a minute.
- Add in the broth and stir. Next, add the tomato sauce and stir.
- 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.
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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!