Having lived in Texas my entire life and tasted some of the best Mexican rice, I always turn to this Restaurant-Style Mexican Rice for re-creating that authentic flavor at home. It’s so easy to make with just three key steps. First, be sure to rinse the long-grain rice so it turns out fluffy and clump-free. Next, use a blend of Mexican spices like cumin, paprika, and chili powder to add richness and depth. Finally, a can of tomato sauce gives the rice that signature savory, tomato base you love from restaurant versions.
Table of Contents
- What Makes This Mexican Rice Restaurant-Style?
- Ingredients You’ll Need
- How to Cook Authentic Mexican Rice
- Quick Tip
- Storage, Reheating & Freezing Instructions
- Variations to Try
- FAQs
- Expert Tips for Perfect Mexican Rice
- What to Serve with Mexican Rice?
- More Mexican-Inspired Dishes
- Restaurant-Style Mexican Rice Recipe
Double the Mexican rice, and hold the beans! That’s been my go-to order for years whenever I’m at a Mexican restaurant. There’s just something about that perfectly tender, fluffy rice packed with flavor and those bites of peas and carrots—so simple, yet so satisfying.
After spending years trying to master this at home, I’m thrilled to say I’ve finally nailed the best restaurant-style Mexican rice recipe! This version tastes just like the side you get at your favorite spot, but even better because you made it yourself.
What Makes This Mexican Rice Restaurant-Style?
This stovetop recipe captures everything you love about that classic rice, and here’s how:
- Long-grain white rice is essential for achieving the ideal texture—each grain stays separate and fluffy, just like at the restaurant.
- Thoroughly rinsing the rice removes excess starch, ensuring the grains cook up light and don’t clump together.
- A combination of tomato sauce and broth forms the base of the rice, giving it that signature savory flavor and perfect color.
- A blend of Mexican spices, like cumin, paprika, and chili powder, adds depth while keeping the flavor traditional and authentic.
- Don’t forget the peas and carrots! These little veggies not only add color but also a sweet, subtle crunch that balances the savory rice.
This simple process gives you that authentic restaurant-quality rice right in your own kitchen—perfect for serving alongside tacos, enchiladas, or even grilled chicken!
Looking for more delicious rice recipes? Try my Cilantro Lime Rice or Mango Coconut Rice for a flavorful twist on your weeknight meals!
Ingredients You’ll Need
Notes about the ingredients needed for this Restaurant-Style Mexican Rice recipe are below. Jump to recipe for the exact measurements.
- Rice. Long-grain white rice is needed. It is super important to not get short-grain or brown rice as it will change the ratio of liquid to rice. If you want a more floral taste try basmati rice or jasmine rice.
- Tomato sauce. This gives the rice the red color and subtle tomato flavor. Make sure it is not seasoned at all. Do not substitute with tomato paste or crushed tomatoes.
- Broth. A salty liquid that adds a ton of flavor. You can use chicken or vegetable, regular or reduced sodium. You may need to adjust the amount of salt you add depending on the saltiness of the broth.
- Spices. The traditional ground spices found in Mexican cuisine are cumin, paprika, and chili powder.
- Onion. Either sweet or white onion is ideal. Red onion can be used but it will be more pungent.
- Garlic. Fresh garlic cloves are best, but garlic powder can be subbed.
- Frozen vegetables. This recipe uses peas and carrots. You can leave them out or swap out one for the other. Canned is another option if that’s easier.
How to Cook Authentic Mexican Rice
Here’s a quick overview of how to make this Mexican rice. Jump to recipe for the full detailed instructions.
- Rinse the rice. Place the rice in a fine mesh strainer and rinse under cold running water for 1-2 minutes. Stop once the water runs clear.
- Cook the onions. Sauté onion in a medium-sized pot or medium saucepan coated with oil over medium or medium-high heat for 2-3 minutes. Mix in the garlic and continue sautéing for an additional minute. You want it to just turn a light golden color.
- Combine ingredients and cook. Add rice, broth, tomato sauce, seasonings, and frozen peas and carrots. Bring to a boil, then reduce heat to low. Cover and simmer for 24-25 minutes.
- Fluff and serve the rice. Once the rice is cooked through and tender, fluff rice with a wooden spoon or fork and stir to combine all of the ingredients. Serve with chopped cilantro and enjoy!
Storage, Reheating & Freezing Instructions
- Storing: Once cooled, store the rice in an airtight container in the fridge for up to 5 days.
- Reheating: Add a teaspoon of water before microwaving, and heat in 30-second intervals, stirring in between. You can also reheat on the stovetop with a splash of water.
- Freezing: Freeze in a flat layer in a freezer bag or airtight container for up to 3 months. Defrost in the fridge overnight or reheat directly from frozen with a little added water.
Variations to Try
- Make it vegan: Swap the chicken broth for vegetable broth to keep the dish flavorful and entirely plant-based.
- Crank up the heat: Add diced jalapeños or serrano peppers for a spicy kick that will liven up the rice.
- Load it with veggies: Boost the nutrition by tossing in extra vegetables like corn, diced bell peppers, or even zucchini.
- Use brown rice: Simply increase the broth by ¾ cup and extend the cooking time by 15-20 minutes to ensure the brown rice becomes tender.
FAQs
To keep the rice from being mushy, use long-grain rice, make sure you rinse the rice until the water runs clear, and use the correct water-to-rice ratio.
Once cooled, store the rice in an airtight container in the fridge for up to 5 days. To reheat, add a teaspoon of water before microwaving, and heat in 30-second intervals, stirring in between. You can also reheat on the stovetop with a splash of water.
Mexican restaurants typically use long grain rice in their recipes. Though any type can be used, the longer grains soak up the flavor and become more tender.
You can use brown rice, but you’ll need an extra ¾ cup broth and increase cooking time by 15-20 minutes.
Expert Tips for Perfect Mexican Rice
- Toast the rice for a minute or two before adding liquid to give it a rich, nutty flavor that enhances the overall taste of the dish.
- Adjust the seasoning to suit your personal preference—feel free to add more cumin, chili powder, or even a touch of heat with jalapeños if desired.
- Rinse the rice thoroughly until the water runs clear to remove excess starch, ensuring a light, fluffy texture.
- Use long-grain rice for the best results; medium- or short-grain tends to become clumpy and mushy.
- Simmer the rice on low heat with the lid on to prevent burning and ensure it cooks through evenly for perfectly tender grains.
What to Serve with Mexican Rice?
Mexican rice goes with many things, but there are a few go-tos you’ll absolutely want to make.
Rice and beans are a favorite of many. So whip up some Refried Black Beans, Instant Pot Refried Black Beans, or Instant Pot Black Beans.
Of course, everyone loves Homemade Tortilla Chips and Guacamole, Fresh Tomato Salsa, Roasted Tomato Salsa, or Tomatillo Salsa Verde.
More Mexican-Inspired Dishes
This Mexican rice makes the perfect side dish for tons of your favorite Mexican recipes. Try it with any of the following dishes!
- Steak Fajitas
- Baked Chicken Fajitas
- Mexican Lasagna
- Mexican Stuffed Bell Peppers
- Salsa Verde Enchiladas
- Shredded Chicken Enchiladas
- Chicken Mole Enchiladas
- Beef Empanadas
- Taco Stuffed Bell Peppers
- Fiesta Lime Chicken
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Restaurant-Style Mexican Rice Recipe
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Ingredients
- 1 ½ cups long-grain white rice
- 2 tablespoons avocado oil
- ½ white onion finely diced
- 2 garlic cloves finely minced
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
- 1 cup frozen peas and carrots
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons finely chopped cilantro optional
Instructions
- Add rice to a fine mesh strainer and rinse under cold running water for 1-2 minutes, or until water runs clear.
- Heat the avocado oil in a medium pot over medium-high heat. Add the onion and cook for 2-3 minutes, or until translucent. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Add the rice, broth, tomato sauce, frozen peas and carrots, cumin, paprika, chili powder, salt, and black pepper. Mix well and turn heat to high. Once boiling, reduce heat to low, cover and simmer for 25-28 minutes, or until rice is tender. Allow to sit, uncovered, for 5 minutes.
- Fluff rice with a fork and serve with chopped cilantro.
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Notes
- Rice. Make sure to use long-grain white rice and rinse it really well to prevent clumping.
- Storage. Store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 6 months. Reheat in the microwave with a teaspoon of water in 30- second intervals.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rice was fabulous. I used frozen corn instead of peas and carrots and will add some extra cumin next time. Will definitely be making again.
Yay! So happy to hear you enjoyed the recipe! Cumin really makes the dish! Thanks so much for taking the time to leave a comment and rating!
This was really good. Next time I will go a little heavier on the seasoning and a little lower on the simmer. I used a cast iron pan and it burnt a little on the bottom. Definitely will make again. Perfect side for the Fiesta Lime Chicken recipe.
Yay! So happy to hear you enjoyed the recipe, Michelle! Cast irons are great but sometimes take some figuring out with certain recipes. Thanks so much for taking the time to leave a comment and rating!