Mexican Rice is just like they serve in the Mexican restaurants and it is so easy to make at home. I love serving it with every Mexican dish I fix.
Mexican rice and Mexican food is a staple at our house. It makes a weekly appearance at our dinner table, sometimes twice. We also eat a lot of rice at our house, especially with Mexican food. One of my favorite rice recipes is for Lime Cilantro Rice.
I also love the red rice you get in most Mexican restaurants. The only problem is I haven’t been able to find a recipe for that type of rice that I really like. I usually end up going to our local neighborhood Mexican restaurant and buying rice to go with what I am fixing for dinner.
Recently, my friend Sherra’s twin girls graduated from high school. They had a taco bar for their graduation party and Sherra told me about her friend Ann’s Mexican rice recipe she was making. Of course I asked for the recipe!
We had fabulous fajitas for dinner last night so I tried out the rice recipe.
I commented at the dinner table that I thought it tasted just as good as the rice we get from our favorite Mexican restaurant – one of the kids said “It’s better!!” One of the tricks is to brown the rice in some oil before adding in the liquid.
So I think I finally have found a Mexican rice recipe! Enjoy!
Other Mexican dishes we love:
Restaurant Stye Mexican Rice Recipe
- 2 Tbsp Olive oil or vegetable oil
- 1 C long grain white rice
- 2 C chicken broth
- 1 small can tomato juice - 5.5 oz.
- salt and pepper
- Heat oil in a skillet
- Add the rice
- Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat
- Add the chicken broth
- Add the tomato juice
- Add some salt and pepper
- Stir thoroughly
- Reduce heat to simmer and cover tightly with a lid
- (I 'stir' the mixture several times while it's cooking by just shaking/moving the skillet back and forth so that I don't take the lid off.)
- Simmer/cook for about 20 minutes, until the liquid has been absorbed
- Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so
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Thanks for your site! I am constantly marking recipes to try.
This sounds yummy and we’ll try it soon. But thought I’d also share our mexican rice recipe since it’s so easy…
Replace some of the water for rice with red enchilada sauce (your own proportions). Then make your rice as normal.
Simple. Yummy. Works especially great when I’m making enchiladas with the sauce too.
My “To try” file is getting larger and larger by the day. In only 10 days I’ll be married and in 3 weeks I can start making some of your yummy creations. Hugs and thanks for all the work to share with us.
Thanks for the recipe. I will definitely try this. We do a lot of Mexican as well and I can never seem to make a good rice dish to go along with it!
I have a recipe for Mexican rice which is a lot like yours except for the tomato juice you add salsa (I use Pace picante).
1 C. rice
2 T. butter
Saute together until golden. Add 1 3/4 c. hot water and 3/4 c. Salsa. Stir, bring to boil, turn to simmer, add lid and cook for 20 minutes until done.
Lol. No self respecting Hispanic makes Spanish rice with salsa. C’mon!
Don’t knock it until you tried it 🙂
We do a lot of rice in my family. My kids love what we have dubbed Stewed tomato rice,
One cup stewed tomatoes, (squished)
One cup water or chicken broth,
One cup brown rice,
Cover slightly in microwave safe bowl, cook 30 mintutes in microwave, fluff with fork & add 2 tblsp butter.
I just recently found your site — immediately added it to my Reader. Love it!
I made this rice, along with the Costa Vida Chicken. So good! I’m linking to both recipes from my blog. Thanks!
I’m going to try this! It sounds similiar to what my Mom used to make!
When a recipe calls for both chicken broth and some kind of tomato ingredient (sauce, juice, etc.), I substitute Knorr Tomato Bouillon with Chicken Flavor. I use 1 tsp. bouillon in 1 cup water for each cup of broth. It works really well in my Mexican Rice.
I made this for me and my teenage daughter(who is so picky, actually went for seconds) and we loved it!!! I have tried other recipes, but this is the best. The only thing I changed is adding cumin, garlic salt and using Maggi chicken and tomato bouillon in the place of chicken broth and tomato sauce. But still, your recipe was the best that I have tried. Thank you for sharing!!!
Skip the tomato juice just use knorr. Thats what mexican use we blend tknorr buillons with water tomato onion and.somw.garlic.
Thanks for the great tip – will give it a try!
when you say small can of tomato juice are you talking about the size of a soda can?
Thanks, sounds great!
How big is a small can? I know what a small can of tomato SAUCE is—-but I’m not sure what a small can of juice is.
How many ounces in the “small can of tomato juice” ?
5.5 oz – the small individual serving size can
When you add the rice is it cooked or raw?
Carly, it is still raw, it has just been lightly cooked until it turns lightly brown.
I make a similar version of this rice. Instead of tomato juice I use picante sauce. Gives the rice an extra kick.
have you tried adapting this to a rice cooker? do you think it would be the same?
I haven’t tried it in a rice cooker, let me know if you try it.
This recipe is almost exactly the way I was taught to make it by an acquaintance from Mexico over 30 years go. I never make it any other way. Yummy! Exceptions for me are tomato sauce not juice, add cumin, onions, and chopped green chilies. Also one CHICKEN bouillon cube. Let simmer until LIQUID is absorbed.
I am a American Mexican and I do my rice similar to this but I put in cumin and garlic salt instead of salt or garlic powder with the salt. I don’t put the whole can of tomato sauce because it’s too much tasting tomato sauce. Try it with cumin in it, it adds a better flavor to it !
This was delicious! I found your website a couple of days ago, and I’m looking forward to trying more of your recipes! Thank you for sharing Leigh Anne.
it would be nice to have a print button
Donna, There is a print button, it is right under the photo in the recipe, at the bottom of the post.
Is rice cooked or uncooked before browning?
uncooked
I wanted to make a simple Mexican rice dish. I wanted something more simple than my usual. I ran across this. It is delicious ! SO EASY. Except for a tsp or so of garlic powder, and about 3/4 cup finely chopped onion, I followed the recipe. Oops and a pinch of cayenne. A new favorite. 😉
I do intend to try this I have never been able to make Mexican rice and this sounds so easy
Hope you enjoy it – it’s super easy.
This recipe is the bomb! The most authentic Mexican restaurant-style rice with a nice fluffy texture and taste, it is super delicious! I used a spicy tomato sauce which gave the rice a nice kick (as I like a little heat). Thank you for sharing your culinary talents with us.
Mary, So glad you loved the rice too!