Every bit as good as the restaurant’s.

“Double rice, no beans please.”

I kid you not, ever since I was a kid this has been my request at any Tex-Mex spot we went to.

It’s not because I didn’t like beans (well, ok… maybe when I was a kid that was my reasoning). But honestly, it’s because of how much I LOVE Mexican rice!

There’s just something about that perfectly tender, fluffy, tomato-kissed rice with bites of peas and carrots… it’s seemingly so simple, but so darn delicious.

After spending years trying to master this at home to go alongside Justin’s famous Flank Steak Fajitas, I’m thrilled to say I have FINALLY nailed what my family has declared the best restaurant-style Mexican rice at home! This version tastes just like the side you get at your favorite spot, but even better thanks to a few simple tricks…

What makes it so good?

There are a few must-dos to get that classic restaurant fluffiness and flavor:

  • Long-grain white rice is essential for achieving the ideal texture, each grain stays separate and fluffy, just like at the restaurant.
  • Thoroughly rinsing the rice removes excess starch, ensuring the grains cook up light and don’t clump together.
  • A combination of tomato sauce and broth forms the base of the dish, giving it that signature savory flavor and perfect color.
  • A blend of Mexican spices, like cumin, paprika, and chili powder, adds depth while keeping the flavor traditional and authentic.
  • Don’t forget the peas and carrots! These little veggies not only add color but also a sweet, subtle crunch that balances the savory flavor.

Looking for more delicious rice recipes? Try my Cilantro Lime Rice, Coconut Milk Cilantro Lime Rice, or Mango Coconut Rice for a flavorful twist on your weeknight meals!

Ingredients You’ll Need

For the exact measurements and detailed instructions, you can jump to the recipe.

The ingredients for a restaurant-style Mexican rice recipe are on a table.
  • Rice. Long-grain white rice is needed. It is super important to not get short-grain or a brown variety as it will change the ratio of liquid to rice. If you want a more floral taste try basmati or jasmine rice.
  • Tomato sauce. This gives the dish the red color and subtle tomato flavor. Make sure it is not seasoned at all. Do not substitute with tomato paste or crushed tomatoes.
  • Broth. A salty liquid that adds a ton of flavor. You can use chicken or vegetable, regular or reduced sodium. You may need to adjust the amount of salt you add depending on the saltiness of the broth.
  • Spices. The traditional ground spices found in Mexican cuisine are cumin, paprika, and chili powder.
  • Onion. Either sweet or white onion is ideal. Red onion can be used but it will be more pungent.
  • Frozen vegetables. This recipe uses peas and carrots. You can leave them out or swap out one for the other. Canned is another option if that’s easier.

How to Cook Authentic Mexican Rice

Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.

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Rinse the rice.

Place the rice in a fine mesh strainer and rinse under cold running water for 1-2 minutes. Stop once the water runs clear.

Rice is rinsed in the sink before cooking.

Cook the onions.

Sauté onion in a medium-sized pot or medium saucepan coated with oil over medium or medium-high heat for 2-3 minutes. Mix in the garlic and continue sautéing for an additional minute. You want it to just turn a light golden color.

Pro Tip: Toast the rinsed rice in the pan with the onions for 1-2 minutes before adding the liquid. That nutty, just-golden color is where the restaurant-style flavor comes from.

Diced onion is sautéed on the stove in a pot.

Combine ingredients and cook.

Add rice, broth, tomato sauce, seasonings, and frozen peas and carrots. Bring to a boil, then reduce heat to low. Cover and simmer for 24-25 minutes.

Pro Tip: Do NOT lift the lid for the full 24-25 minutes. Every peek lets steam escape and throws off the rice-to-liquid ratio. Trust the timer.

Broth, tomatoes, peas, carrots, and rice are added to the pot.

Fluff and serve the rice.

Once it is cooked through and tender, fluff the rice with a wooden spoon or fork and stir to combine. Serve with chopped cilantro and enjoy!

A metal pot full of an authentic Mexican rice recipe has a wooden spoon in it.

Storage, Reheating & Freezing Instructions

  • Storing: Once cooled, store the dish in an airtight container in the fridge for up to 5 days.
  • Reheating: Add a teaspoon of water before microwaving, and heat in 30-second intervals, stirring in between. You can also reheat on the stovetop with a splash of water.
  • Freezing: Freeze in a flat layer in a freezer bag or airtight container for up to 3 months. Defrost in the fridge overnight or reheat directly from frozen with a little added water.

Variations to Try

  • Make it vegan: Swap the chicken broth for vegetable broth to keep the dish flavorful and entirely plant-based.
  • Crank up the heat: Add diced jalapeños or serrano peppers for a spicy kick that will liven up the rice.
  • Load it with veggies: Boost the nutrition by tossing in extra vegetables like corn, diced bell peppers, or even zucchini.
  • Use brown rice: Simply increase the broth by ¾ cup and extend the cooking time by 15-20 minutes to ensure the brown rice becomes tender.

FAQs

How do I keep the rice from being mushy?

To keep the rice from being mushy, use long-grain rice, make sure you rinse it until the water runs clear, and use the correct water-to-rice ratio.

How do I store and reheat this rice?

Once cooled, store the rice in an airtight container in the fridge for up to 5 days. To reheat, add a teaspoon of water before microwaving, and heat in 30-second intervals, stirring in between. You can also reheat on the stovetop with a splash of water.

What kind of rice do Mexican restaurants use?

Mexican restaurants typically use long grain rice in their recipes. Though any type can be used, the longer grains soak up the flavor and become more tender.

Can I use brown instead of white rice?

You can use brown rice, but you’ll need an extra ¾ cup broth and increase cooking time by 15-20 minutes.

What’s the difference between Mexican rice and Spanish rice?

They’re close cousins, not the same dish. Mexican rice (also called arroz rojo) leans on tomato sauce, cumin, and a little chili powder. Spanish rice traditionally uses saffron and is paler yellow, with more Mediterranean roots. If it’s red-orange and sitting next to enchiladas, it’s Mexican rice.

What to Serve with Mexican Rice?

Mexican rice goes with many things, but there are a few go-tos you’ll absolutely want to make.

Rice and beans are a favorite of many. So whip up some Refried Black Beans, Instant Pot Refried Black Beans, or Instant Pot Black Beans.

Of course, everyone loves Homemade Tortilla Chips and Guacamole, Fresh Tomato Salsa, Roasted Tomato Salsa, or Tomatillo Salsa Verde.

Tap stars to rate!

5 from 5 votes

Restaurant-Style Mexican Rice Recipe

By: London Brazil
Having lived in Texas my entire life and tasted some of the best Mexican rice, I always turn to this Restaurant-Style Mexican Rice for re-creating that authentic flavor at home. It’s so easy to make with just three key steps.
A restaurant-style Mexican rice recipe is in a stainless steel pot with a wooden spoon.
Yield 8
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Print Pin Comment
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Equipment

Ingredients 

  • 1 ½ cups long-grain white rice
  • 2 tablespoons avocado oil
  • ½ white onion finely diced
  • 2 garlic cloves finely minced
  • 2 cups chicken broth
  • 1 (8-ounce) can tomato sauce
  • 1 cup frozen peas and carrots
  • ½ teaspoon cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons finely chopped fresh cilantro optional

Instructions 

  • Add rice to a fine mesh strainer and rinse under cold running water for 1-2 minutes, or until water runs clear.
    1 ½ cups long-grain white rice
    Rice is rinsed in the sink before cooking.
  • Heat the avocado oil in a medium pot over medium-high heat. Add the onion and cook for 2-3 minutes, or until translucent. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
    2 tablespoons avocado oil, ½ white onion, 2 garlic cloves
    Diced onion is sautéed on the stove in a pot.
  • Add the rice, broth, tomato sauce, frozen peas and carrots, cumin, paprika, chili powder, salt, and black pepper. Stir well and turn heat to high. Once boiling, reduce heat to low, cover and simmer for 25-28 minutes, or until rice is tender. Allow to sit, uncovered, for 5 minutes.
    2 cups chicken broth, 1 (8-ounce) can tomato sauce, 1 cup frozen peas and carrots, ½ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon chili powder, 1 teaspoon salt, ½ teaspoon black pepper
    Broth, tomatoes, peas, carrots, and rice are added to the pot for a Mexican rice recipe.
  • Fluff rice with a fork and serve with chopped cilantro.
    2 tablespoons finely chopped fresh cilantro
    A pot full of Mexican rice is covered and simmered.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 5 votes

Notes

  • Rice: Use long-grain white rice and rinse it really well until the water runs clear. That’s what keeps it fluffy instead of gummy.
  • Tomato sauce tip: If you want an even deeper restaurant-style color and flavor, swap 1 tablespoon of the tomato sauce for a teaspoon of tomato bouillon paste.
  • Don’t peek: Keep the lid on the whole simmer. Every lift lets steam escape and throws off the rice-to-liquid ratio.
  • Rest before fluffing: Let the rice sit off heat for 5 minutes with the lid on, then fluff gently with a fork. This is the fluffy-rice trifecta… rinsed, sealed, rested.
  • Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 6 months. Reheat in the microwave with a teaspoon of water in 30-second intervals.

Nutrition

Calories: 190kcal, Carbohydrates: 35g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 565mg, Potassium: 253mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2072IU, Vitamin C: 8mg, Calcium: 36mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

More Mexican-Inspired Dinners

Pair the rice with any of these and call dinner done.

5 from 5 votes (5 ratings without comment)

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Comments

  2. I forgot to mentioned in my review that I used fire roasted tomatoes in place of tomato sauce. I’d rather have it less sauce and this does the trick

    Reply

  4. 5 stars
    Me and my family love love love this recipe…even tho we took the peas and carrots out. Lol It is our go to to add to all of our Mexican dishes!!! Love it!!!

    Reply

    1. Yay! So happy to hear you enjoyed the recipe, Sonya! Make it work for you! Thanks so much for taking the time to leave a comment and rating!

      Reply

  5. 5 stars
    Rice was fabulous. I used frozen corn instead of peas and carrots and will add some extra cumin next time. Will definitely be making again.

    Reply

    1. Yay! So happy to hear you enjoyed the recipe! Cumin really makes the dish! Thanks so much for taking the time to leave a comment and rating!

      Reply

  6. 4 stars
    This was really good. Next time I will go a little heavier on the seasoning and a little lower on the simmer. I used a cast iron pan and it burnt a little on the bottom. Definitely will make again. Perfect side for the Fiesta Lime Chicken recipe.

    Reply

    1. Yay! So happy to hear you enjoyed the recipe, Michelle! Cast irons are great but sometimes take some figuring out with certain recipes. Thanks so much for taking the time to leave a comment and rating!

      Reply