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Restaurant-Style Mexican Rice

By Martis Guleryan Updated

In short: Toast long-grain rice in oil until golden, add onion and garlic, then simmer covered with tomato sauce, chicken broth and cumin for 20 minutes and rest 10 minutes. It takes about 40 minutes and serves 6.

  • 40 min
  • 6 servings
  • Easy
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Fluffy orange tomato Mexican rice in a bowl topped with chopped cilantro and a lime wedge
Illustrative AI-generated photo.

Why you’ll love this recipe

This is the fluffy, orange-red rice served alongside enchiladas and tacos at Mexican-American restaurants, made in one pot with pantry ingredients. Toasting the grains first gives it a nutty flavor and keeps them separate.

  • One pot, mostly hands-off — 20 minutes of simmering with the lid on.
  • Budget pantry ingredients — rice, tomato sauce, broth and spices.
  • Pairs with everything — tacos, fajitas, burrito bowls and grilled chicken.

Why toast the rice?

Frying dry rice in oil before adding liquid does two things. It browns the starch on the outside of each grain, adding a toasty flavor, and it coats the grains in fat so they absorb liquid more slowly and stay distinct. Stir often while toasting and watch the color: you want light golden, not brown. The total liquid here, tomato sauce plus broth, is about 2¾ cups for 1½ cups of rice, a little more than plain rice because tomato sauce is thick.

Ingredient substitutions

Instead ofYou can use
Tomato sauce1 cup of blended canned diced tomatoes, or 2 tablespoons of tomato paste plus ½ cup extra broth.
Chicken brothVegetable broth for a vegetarian version.
Long-grain white riceJasmine rice works with the same liquid; brown rice needs about ½ cup more broth and 40–45 minutes.
Restaurant-style Mexican rice in a pot with a wooden spoon and fresh cilantro

Restaurant-Style Mexican Rice

Prep
10 min
Cook
20 min
Rest
10 min
Total
40 min

Ingredients

Servings
6 servings

Rice

Cooking liquid

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Rinse the rice

    Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then shake off as much water as you can.

    Tip: Rinsing removes surface starch so the grains cook up separate and fluffy instead of sticky.

  2. Step 2: Toast the rice

    Heat the oil in a large saucepan over medium heat. Add the rice and cook, stirring often, 5–7 minutes until most grains turn opaque and light golden.

  3. Step 3: Add the aromatics

    Stir in the onion and cook 2 minutes until softened, then add the garlic and cook 30 seconds until fragrant.

  4. Step 4: Simmer

    Pour in the tomato sauce, broth, cumin, chili powder and salt and stir once. Bring to a boil, then reduce the heat to low, cover tightly and simmer 18–20 minutes without lifting the lid.

  5. Step 5: Rest and fluff

    Turn off the heat and let the rice rest, still covered, for 10 minutes. Fluff with a fork, fold in the cilantro and serve with lime wedges.

    Tip: Resting lets the last of the steam finish the grains on top so they are just as tender as the ones on the bottom.

Equipment

Tips for the best results

  • Keep the lid on while it simmers. Every peek lets out steam the rice needs to cook through.
  • Use a pot with a heavy bottom and the lowest burner setting that keeps a gentle simmer to prevent scorching.
  • If your broth is fully salted, start with ½ teaspoon of salt and adjust after cooking.

Storage, reheating and freezing

Refrigerator
Cool quickly by spreading in a shallow container and refrigerate within 2 hours. Keeps 3–4 days.
Reheating
Sprinkle with a little water, cover and microwave, stirring halfway, or warm in a covered skillet until it reaches 165°F (74°C).
Freezing
Freeze in freezer bags pressed flat for up to 3 months. Reheat from frozen in the microwave with a splash of water.

Frequently asked questions

What is the difference between Mexican rice and Spanish rice?

In the US the names are often used for the same tomato-simmered rice. In Mexico it is simply called arroz rojo, or red rice; Spanish paella-style rice is a different dish.

Why is my Mexican rice mushy?

Usually too much liquid, unrinsed rice or lifting the lid and stirring during cooking. Measure carefully, rinse the rice and leave it covered until it has rested.

Why is my rice still crunchy?

The heat was too high and the liquid evaporated before the rice was cooked, or the lid was not tight. Add 2–3 tablespoons of hot broth, cover and cook on low 5 minutes more.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

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