Mexican Rice (Restaurant-Style Authentic Recipe)

Mexican rice, also called Spanish rice or arroz rojo, is a fragrant, fluffy, and richly seasoned side dish that pairs perfectly with tacos, enchiladas, grilled meats, beans, and so much more. With its vibrant red color, savory tomato base, and light, fluffy texture, it’s a must-have in any Mexican-inspired meal. This recipe gives you the classic restaurant-style flavor at home with simple ingredients and a foolproof technique.

What Makes Mexican Rice Special?

Unlike plain boiled rice, Mexican rice is first toasted in oil until slightly golden. This step deepens the flavor and prevents mushiness. The rice is then simmered in a tomato-onion mixture with spices to create its signature color and savory aroma.

Ingredients

Main Ingredients

• 1 ½ cups long-grain white rice
• 3 tablespoons vegetable oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup tomato sauce (or blended tomatoes)
• 2 ½ cups chicken broth (or vegetable broth)
• 1 teaspoon salt
• 1 teaspoon cumin
• ½ teaspoon chili powder (optional but recommended)

Optional Add-Ins

• ½ cup peas
• ½ cup diced carrots
• ¼ cup chopped cilantro
• 1 jalapeño or serrano (for heat)
• Lime wedges for serving

How to Make Restaurant-Style Mexican Rice

Step 1: Rinse the Rice

Rinse the uncooked rice under cold water until the water runs clear. This removes excess starch and ensures fluffy, separate grains.

Step 2: Toast the Rice

Heat oil in a large skillet over medium heat.
Add the rice and cook for 6–8 minutes, stirring often, until the rice becomes lightly golden and aromatic.

Step 3: Add Onion & Garlic

Stir in the diced onion and cook for 2–3 minutes until softened.
Add the garlic and cook for another 30 seconds.

Step 4: Add Tomato Sauce & Spices

Pour in the tomato sauce, broth, salt, cumin, and chili powder. Stir everything together.

Step 5: Simmer

Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and cook for 18–20 minutes without stirring.

Step 6: Rest & Fluff

Turn off the heat and let the rice rest for 5 minutes.
Fluff gently with a fork before serving.

Tips for Perfect Mexican Rice

• Do not lift the lid while the rice cooks—steam is essential.
• Use long-grain white rice; short-grain becomes sticky.
• Toasting the rice is the key to getting the classic texture.
• If the rice is too pale, add 1 tablespoon of tomato paste for a deeper color.
• For richer flavor, use chicken broth instead of water.

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Variations

Spicy Mexican Rice

Add minced jalapeño or chipotle in adobo for smoky heat.

Veggie Mexican Rice

Add peas, corn, and diced carrots for a colorful mix.

Garlic-Lovers’ Version

Use 4 cloves of garlic and add a pinch of garlic powder.

Mexican Rice with Tomato Bouillon

Add 1 teaspoon Knorr tomato bouillon for extra depth and authentic restaurant-style flavor.

What to Serve With Mexican Rice

This dish pairs well with:

• Tacos (chicken, beef, or shrimp)
• Enchiladas
• Burrito bowls
• Fajitas
• Grilled chicken or steak
• Refried beans
• Carne asada

Storage and Reheating

Storing

Allow rice to cool completely.
Store in an airtight container for 3–4 days.

Freezing

Mexican rice freezes well for up to 2 months.
Reheat with a splash of broth for moisture.

Reheating

Microwave: Add 1 tablespoon of water, cover, and heat until warm.
Stovetop: Warm in a skillet with a bit of oil or broth.

FAQs About Mexican Rice

Why is my Mexican rice mushy?

Too much liquid or stirring during cooking can break the grains. Keep the ratio and cooking time exact.

Can I make it with brown rice?

Yes, but increase the liquid to 3 cups and cook for 40–45 minutes.

Can I make it without tomato sauce?

Use diced tomatoes, tomato bouillon, or even salsa as substitutes.

Why do restaurants use such strong colors?

They often use tomato bouillon or tomato paste for deeper red tones.

Is Mexican rice spicy?

Not usually. Heat depends on whether you add jalapeños or chili powder.