Fluffy tomato-infused rice just like your favorite taqueria
Restaurant-Style Mexican Rice
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
6
4 cups
Difficulty
Easy
Cost
Budget
$
Restaurant-Style Mexican Rice
Fluffy tomato-infused rice just like your favorite taqueria
★4.5(23)
Perfectly fluffy long-grain rice toasted until golden, then simmered in a tomato and chicken broth with cumin and garlic — exactly like restaurant rice.
10m
Prep Time
25m
Cook Time
35m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Great Mexican rice — the kind served at every taqueria and Mexican restaurant — is deceptively tricky to get right at home. The grains should be distinct and fluffy, not sticky, with a deep golden-orange color from tomato and a savory depth from chicken broth and toasted cumin.
The secret is twofold: toasting the raw rice in oil until it turns opaque and lightly golden, and using a blended tomato-onion puree as part of the cooking liquid. This method infuses flavor into every single grain while keeping the texture perfectly fluffy.
Ingredients
Instructions
- 1
Rinse rice under cold water until the water runs clear. Drain well and let dry for a few minutes.
- 2
Heat vegetable oil in a medium saucepan over medium heat. Add rice and toast, stirring frequently, until the grains turn golden and opaque, about 5 minutes.
- 3
Add garlic and cook 30 seconds. Pour in tomato sauce and stir until the rice absorbs it, about 1 minute.
- 4
Add chicken broth, cumin, and salt. Bring to a boil, then immediately reduce to the lowest heat.
- 5
Cover tightly and cook for 18 minutes without lifting the lid.
- 6
Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and stir in cilantro. Serve with lime wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Chicken brothVegetable broth
Makes it vegetarian while maintaining savory depth.
Long-grain white riceBasmati rice
Works well with a slightly different texture.
Tomato sauceBlended fresh tomato
Fresh tomato gives a brighter, less concentrated flavor.
Tips & Storage
Pro Tips
Rinsing the rice removes excess starch that would make it sticky.
The rice must toast until properly golden — do not rush this step.
For extra flavor, cook the rice in a mixture of tomato-onion puree and broth.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Sprinkle with water, cover, and microwave for 2-3 minutes. Or reheat in a covered saucepan over low heat.
Nutrition Facts
Per serving (2/3 cup) · 6 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates40g
Fat4g
Fiber1g
Sugar2g
Sodium480mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my Mexican rice mushy?
- The rice was not toasted long enough, or there was too much liquid. Toast until golden and measure broth precisely.
- Can I use brown rice?
- Yes, but increase the broth to 3 cups and cook for 40-45 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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