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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
- Olive oil or vegetable oil
- Long grain white rice. Such as jasmine rice or basmati rice.
- Chicken broth or chicken bouillon
- Tomato juice
- Salt and pepper
- Cilantro. As 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.
Rice Add Ins
- Peas. Add thawed peas in at the end.
- Carrots. Cut into small pieces and add in with chicken broth.
- Corn. Drain if using canned corn and add in with chicken broth.
- Diced Green Chilies or Jalapenos. Add in with chicken broth.
Mexican Rice 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.
- Long grain rice. I always use long grain rice such as jasmine or basmati.
Frequently Asked Questions
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.
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.
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
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.
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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! 🙂