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This restaurant style Mexican rice is so delicious and so easy to make at home you may never need to visit your favorite Mexican food restaurant again.
Restaurant Style Mexican Rice
I love the red rice you get in most Mexican restaurants. The only problem is I hadn’t been able to duplicate the flavor at home. I usually ended up going to our local neighborhood restaurant and getting some to go!
Fortunately for all of us my friend Sherra shared this easy Mexican rice recipe with me, it is just like the rice from my favorite restaurant and it has become my go to recipe.
I commented at the dinner table that I thought it taste just as good as the rice we get from our favorite Mexican restaurant and one of the kids said “It’s better!!”
Ingredients Needed
- Oil, olive oil or vegetable oil
- Long Grain Rice
- Chicken Broth
- Tomato Juice
- Salt and Pepper
- Cilantro, for garnish
How to Make Mexican Rice
- Brown rice in oil before adding liquid. Cook over medium heat stirring consistently until the rice turns a nice tan color.
- Add in the chicken stock, tomato juice, salt and pepper. Bring to a boil.
- Reduce the heat, add a tight lid, and let it simmer until all of the liquid is absorbed.
- Turn off the heat and let the rice sit with the lid on for about 10 minutes.
- Fluff rice with a fork. And just like that you will have fluffy and delicious rice that is just as good, if not better, than your favorite restaurant!
- Garnish with cilantro if desired.
Tips
- Brown the rice in oil first. This helps the rice absorb flavor and makes it the right consistency, not sticky and clumpy.
- Make it on the stovetop. It works much better on the stove top than in a rice cooker and you get a better texture.
- Use long grain rice. I prefer jasmine or basmati.
Frequently Asked Questions
Are Mexican rice and Spanish rice the same thing?
Basically it is the same thing. Most Spanish rice and Mexican rice recipes have the same ingredients which includes rice, a tomato based sauce, and chicken broth. The seasonings can vary. Some recipes may contain onions and peppers.
What is the best way to reheat Mexican rice?
The easiest way is in the microwave. If you don’t have a microwave place it in a sauce pan along with a little bit of water and reheat on the stove top.
Can I freeze leftover rice?
Place the cooled rice in an airtight container or a zippered freezer bag, remove as much air as possible. You can freeze it for up to 3 months
What to Serve with Mexican Rice
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Mexican Rice Recipe
Ingredients
- 2 Tbsp Olive oil or vegetable oil
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 5.5 oz. tomato juice
- 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
Tips & Notes:
- Brown the rice in oil first. This helps the rice absorb flavor and makes it the right consistency, not sticky and clumpy.
- Make it on the stovetop. It works much better on the stove top than in a rice cooker and you get a better texture.
- Long grain rice. I always use long grain rice such as jasmine or basmati.
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!
bjchancellor40@gmail.com 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