Mexican rice is so easily recreated right at home! You will wonder why you have never made it before now.
This Authentic Mexican rice was such a hit with my family that I couldn’t even tell you how many times we have made it since.
This recipe is so easy and makes a perfect complementary dish with any Mexican/Spanish entree.
We made this side dish for our favorite Mexican chicken burrito bowls. But I have also served it with tacos and wrapped it up in a burrito. Really it’s so flavorful you could serve this as a side dish with almost any entree.
Let’s take a look at the ingredients—nothing out of the ordinary here. You probably already have all of this.
- Long grain white rice – Short grain rice tends to be too starchy.
- Oil -Vegetable or canola oil.
- Onion – White onion, finely diced.
- Garlic – 1 to 2 cloves of garlic, depending on your taste.
- Tomato sauce – We don’t use tomato bouillon or chicken bouillon in this recipe.
- Chicken stock – Or vegetable stock if you want to make it vegetarian.
- Cumin, salt, and black pepper
How to Make Mexican Rice (restaurant-style)
Heat oil in a large frying pan over medium heat. You will need a pan with high sides.
Saute onion for 2 to 3 minutes. Add the white rice and saute until golden brown.
Add minced garlic, chicken stock, cumin, tomato sauce, salt, and pepper. (Make it vegetarian Mexican rice by using vegetable stock.)
You could add peas and carrots if you like. I personally pick them out at restaurants, so I leave them out when making this at home.
Cover, and bring to a boil. Reduce heat to simmer and cook for about 25 to 30 minutes.
Very few ingredients, very little time and you have the perfect side dish!
A few people in my home have been known to sit down with just a large bowl of this rice. They love Mexican food, and this restaurant-style Mexican rice does not disappoint!
Mexican Rice and Beans
This rice goes great with our Charro Beans! You will have the perfect sides for taco night!
- Use a large saute pan with relatively high sides.
- It is best to use the stovetop method. A rice cooker just does not lend the same results.
- Browning the rice before adding the liquids helps with the absorption of flavors and delivers a nice tender texture.
- Feel free to add chopped fresh tomato, corn, green chiles, peas, and carrots. We prefer it without the extra vegetables.
- For spicy Mexican rice use your favorite spicy salsa to replace the tomato sauce.
- Just as with cooking any rice dish, resist opening the lid. Rice needs steam to cook properly.
Long-grain white rice is best. You can substitute brown rice, but it will require another 1/3 cup of chicken stock and about 10 to 20 minutes more cooking time.
Yes. Let it cool completely. Store in an air-tight freezer container for up to 3 months. Reheat on the stove or in the microwave. You may need to add a little more chicken broth or water.
Actually, no. While similar Spanish rice is more yellow and uses saffron, Mexican rice does not use Saffron and is redder in color from the use of tomato sauce.
More Delicious Recipes
These Mexican dishes listed below pair perfectly with this rice.
- Slow Cooker Mexican Chicken
- Crispy Pork Carnitas Recipe
- Grilled Adobo Pork Tenderloin Recipe
- Baked Chicken Chimichangas
- Street Tacos
Easy Mexican Rice Recipe (Restaurant-Style)
- 2 cups long-grain white rice
- 1/4 cup oil
- 1/2 cup onion, diced small
- 8 ounces tomato sauce
- 2 cloves minced garlic
- 4 cups chicken or vegetable stock
- 1/4 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- Heat oil in large frying pan over medium heat.1/4 cup oil
- Add onion and saute for 2 to 3 minutes.1/2 cup onion, diced small
- Add rice and cook until golden brown.2 cups long-grain white rice
- When rice is golden brown, add stock, tomato sauce, salt, garlic, cumin and pepper to pan.8 ounces tomato sauce, 2 cloves minced garlic, 4 cups chicken or vegetable stock, 1/4 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon fresh ground pepper
- Stir and cover pan.
- Let simmer for 25 to 30 minutes. Until rice is cooked through.
Recipe adapted from lilluna.com