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Mexican rice is so delicious and so easy to make at home. You may never need to visit your favorite Mexican food restaurant again. I serve this rice with ever Mexican dish I fix.
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 restaurant and getting some to go!
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. One taste and I knew I had to ask for the 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. And one of the kids said “It’s better!!”
How to Make Mexican Rice
This recipe was so easy to make. The trick is brown the rice in some oil before adding in the liquid. Just heat the oil in the pan and then add the rice. Cook it over medium high heat, stirring occasionally, until the rice is a nice tan color.
Once the rice is brown, add the chicken stock, tomato juice, salt and pepper. Then reduce the heat, add a tight lid, and let it simmer until all of the liquid is absorbed. Finally, turn off the heat and let the rice sit with the lid on for about 10 minutes. And just like that you will have fluffy and delicious Mexican rice that is just as good, if not better, than your favorite restaurant!
Check out some of my favorite Mexican recipes:
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Mexican Rice Recipe
Mexican Rice
Ingredients
- 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
Instructions
- 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, tomato juice, and 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
Nutrition Facts:
Isela Mondragon says
Leigh Anne,
Greetings from Orange County, Ca. I made your Razzleberry Pie this weekend. Success! Your recipe for homemade pie crust was easy to follow. Hello good tasting homemade pies for Thanksgiving and every other celebration. I also made your pumpkin chili. Delicious! You had me at, “even if you don’t like pumpkin, you will love this”. You were right. The pumpkin adds a bit of sweetness. Perfect! 2 for 2, can’t wait to try more. This is a great way to welcome fall. Thank you!
Leigh Anne says
So glad you enjoyed the recipes! Thanks for letting me know!
Kat says
I’m so glad I happened upon this recipe a couple years ago. This is exactly like the rice served at the local Mexican restaurant. I prepare it as written and it’s become a wonderful accompaniment to all my Hispanic dishes. Thank you, Leigh Anne. I’m grateful for food bloggers who share such great recipes that I don’t even care about going out to eat anymore. I’m eating better and cheaper at home more than I ever have.
Leigh Anne says
Kat, So glad you enjoy the recipes! Thanks so much for your kind comment.
Maria Piña says
Great recipe! Only thing I add is about 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder! Your instructions are easy to follow and understand. I make rice every few days!
R.perez says
I’m Mexican and this is exactly how I do my rice except I use tomato sauce and chicken bouillon instead of salt
Once in a while I’ll your knorr tomato boullion as well
Pamela Scarborough says
Loved this recipe wouldn’t change a thing. I’ll never buy boxed rice again. Thank you! 🙂
Alison says
Followed recipe but mine did not look like this, however I added a can of crushed tomatoes instead of tomato juice and chopped onion and garlic, still quite tasty but maybe too much liquid.
Mary says
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.
Leigh Anne says
Mary, So glad you loved the rice too!
[email protected] says
I do intend to try this I have never been able to make Mexican rice and this sounds so easy
Leigh Anne says
Hope you enjoy it – it’s super easy.
Norma Curran says
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. ????
Paula says
Is rice cooked or uncooked before browning?
Leigh Anne says
uncooked