Restaurant Style Mexican Rice – Foodology Geek

This is truly the best Mexican rice recipe out there. I've tried a bunch and always come back to this one. This delicious rice recipe is fluffy and the perfect side dish taco tuesday!This is truly the best Mexican rice recipe out there. I've tried a bunch and always come back to this one. This delicious rice recipe is fluffy and the perfect side dish taco tuesday!This is truly the best Mexican rice recipe out there. I've tried a bunch and always come back to this one. This delicious rice recipe is fluffy and the perfect side dish taco tuesday!This is truly the best Mexican rice recipe out there. I've tried a bunch and always come back to this one. This delicious rice recipe is fluffy and the perfect side dish taco tuesday!This is truly the best Mexican rice recipe out there. I've tried a bunch and always come back to this one. This delicious rice recipe is fluffy and the perfect side dish taco tuesday!This is truly the best Mexican rice recipe out there. I've tried a bunch and always come back to this one. This delicious rice recipe is fluffy and the perfect side dish taco tuesday!

This is truly the best Mexican rice recipe out there. Restaurant-style Mexican Rice is easy to make at home. This delicious rice recipe is fluffy, flavorful, and the perfect side dish recipe for enchiladas or your favorite tacos. It’s even perfect to serve with Chile Verde.

easy restaurant style mexican rice recipe

Mexican rice aka Spanish rice is the best side dish to serve with tacos, fajitas, or shrimp enchiladas.

I first learned how to make Mexican rice from a friend’s mom while I was living in San Diego.

I’ve been fortunate to live all over this country and have been inspired by some pretty awesome moms in my life.

I’ve learned to cook a few authentic Mexican recipes by watching friends’ moms cook over the years. This recipe is one of my favorites in the recipe box because I love Mexican food.

homemade restaurant style Mexican rice recipe sprinkles with fresh minced cilantrohomemade restaurant style Mexican rice recipe sprinkles with fresh minced cilantro

What You’ll Love About This Recipe

  • It’s Authentic. This Mexican rice tastes better even better than the Mexican rice you might find in a Mexican Restaurant.
  • It’s easy to make. Mexican rice is easy to make. You probably have all the ingredients in your pantry right now.
  • It’s the perfect side dish. Rice is the perfect side dish for all things of your Mexican-inspired recipes. Serve it with tacos, fajitas, and even enchiladas.

Recipe Notes

This easy Mexican rice recipe is sometimes called Spanish Rice. There are different ways to make it, but this is the method that I learned. I’ve made it different ways but always come back to this recipe because the flavor is so authentic. It always tastes exactly as I remember.

Ingredient Notes

  • Long grain white rice.
  • Tomato Sauce.
  • Caldo de Pollo. Which is powdered chicken boullion by Knorr. You can use another brand or even substitute chicken broth.
  • White onion.
  • Garlic.

ingredients for mexican riceingredients for mexican rice

How To Make Mexican Red Rice aka Spanish Rice

  1. Brown the rice. This step is key to getting the authentic texture and flavor of this rice recipe.
  2. Add the diced onion. Sauté for a few minutes until the onion is fragrant and translucent.
  3. Add the liquid. Add the tomato sauce and the water with the Caldo de Pollo to the rice.
  4. Bring to a boil. Then reduce the temperature to medium-low, cover the pot and simmer until the liquid is absorbed. About 20 minutes.

Step-by-Step Instuctions

add the butter and the long grain wild rice to a large pan, saute until brownadd the butter and the long grain wild rice to a large pan, saute until brownbutter + long grain rice
add the butter and the long grain wild rice to a large pan, saute until brownadd the butter and the long grain wild rice to a large pan, saute until brownsauté until the rice is toasty brown

add the garlic to the browned rice, sauté for a few minutes until it is fadd the garlic to the browned rice, sauté for a few minutes until it is fadd the garlic
add the diced onion to the browned rice, sauté for a few minutes until it is fadd the diced onion to the browned rice, sauté for a few minutes until it is fadd the onion

add the tomato sauce, water and caldo de pollo to the mexican riceadd the tomato sauce, water and caldo de pollo to the mexican riceadd the tomato sauce, water, and caldo de pollo
add the tomato sauce, water, and caldo de pollo

bring the mexican rice to a boilbring the mexican rice to a boilbring the rice to a boil
cover and reduce the temperature.cover and reduce the temperature.cover nd reduce to a simmer

remove the lid and fluff the rice with a forkremove the lid and fluff the rice with a forkfluff the rice with a fork

sprinkle with freshly minced cilantro and serve.sprinkle with freshly minced cilantro and serve.sprinkle with cilantro and serve

FAQs and Expert Tips

How long does Mexican rice take to cook?

Mexican rice takes about 30 minutes to cook.

Can you freeze Mexican rice?

Yes, Mexican rice freezes really well. Simply place it into a Ziploc bag and put it in the freezer for up to four months.

Let it thaw in the refrigerator before reheating.

How much rice do you need per person?

Plan on using ¼ cup uncooked rice per person. Once the rice is cooked it will end up being about ¾ – 1 cup per person.

Which rice is best to use for Mexican rice?

Long-grain white rice is best for making this rice. It ends up being fluffy and the perfect texture.

Can Spanish rice be made with brown rice?

Yes, you can definitely make this rice with brown rice. However, it will take a little bit longer to cook. Plan on an extra 10 minutes.

Cook the rice until it is tender.

Which topping ingredients are best for this rice? 

A sprinkle of minced cilantro is really the only thing you need. But, crumbled Cotija cheese is also delicious on top of Mexican rice.

one yummy bite of fluffy mexican rice on a forkone yummy bite of fluffy mexican rice on a fork

Storage Tips

How to freeze Spanish Rice.

You can be frozen to be used at a future time. Simply place about 3 cups of cooked rice into ziplock freezer bags, label, and place in the freezer for 4-6 months.

When you’re ready to use you can thaw the rice in the fridge or cook straight from the freezer. Using a microwave-safe bowl microwave the rice on high stirring every 2 minutes until rice reaches your desired temperature.

How to reheat Spanish Rice/Mexican rice? 

Be sure to store it properly in an air-tight container. It can last in the fridge for up to 5-6 days. To reheat, just microwave or reheat on the stove for a few minutes.

homemade restaurant style Mexican rice recipe sprinkles with fresh minced cilantrohomemade restaurant style Mexican rice recipe sprinkles with fresh minced cilantro

Recipe Variations

  • Leave out the tomato sauce. Not a fan of tomato sauce you can skip it and just replace it with an extra cup in half of water.
  • Add in some veggies. You can add a half-cup to a cup of frozen veggies. I like to use the variety with peas, carrots, and corn.
  • Make it with brown rice.  Add a third of a cup more water per cup of brown rice and let it simmer a bit longer- until the brown rice reaches your desired texture.
  • Use salsa instead of tomato sauce. Salsa adds some extra spiciness. I’ve made this recipe using Pace’s chunky salsa. But you can use your favorite brand.

Instant Pot Mexican Rice Instructions

It’s easy to make this Authentic Mexican recipe in an Instant Pot. I’ve made it several times like this. It cuts your cook time in half. Just follow the directions in the recipe and then put the lid on your instant pot.

Instant Pot Timing for Mexican Rice

  1. Set to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
  2. When the timer beeps, allow pressure to naturally release for 10 minutes.

What To Eat With Mexican Rice

Mexican-inspired recipes to serve with this Mexican rice recipe. Don’t forget the pico de gallo and the homemade guacamole.

Hungry for more rice recipes?

Rice has always been a staple in out house and are some of my most popular recipes so I’m guessing you like it too.

➽ Did you make this recipe? I love to see what’s going on in your kitchen. Please show me what you’re cooking. ? Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

homemade restaurant style Mexican rice recipe sprinkles with fresh minced cilantrohomemade restaurant style Mexican rice recipe sprinkles with fresh minced cilantro

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The BEST Homemade Mexican Rice

Laura Reigel

How to make the BEST homemade Mexican Rice. This is truly the best Mexican rice recipe out there. I’ve tried a bunch and always come back to this one.

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Prep Time

10

mins

Cook Time

30

mins

Total Time

40

mins

Course

Side Dish

Cuisine

Mexican

Servings

8

servings

Calories

386

kcal

Ingredients

  

  • ▢

    2

    cups

    long grain rice

  • ▢

    2

    tablespoons

    oil

  • ▢

    ½

    cup

    white onion

    approx ½ medium onion diced

  • ▢

    15

    ounces

    tomato sauce

    canned

  • ▢

    2

    tablespoons

    pollo de caldo bouillion powder

  • ▢

    2

    cups

    water

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Instructions

 

  • Brown the rice. This step is key to getting the authentic texture and flavor of this rice recipe.

  • Add the diced onion. Sauté for a few minutes until the onion is fragrant and translucent.

  • Add the liquid. Add the tomato sauce and the water with the Caldo de Pollo to the rice.

  • Bring to a boil. Then reduce the temperature to medium-low, cover the pot and simmer until the liquid is absorbed. About 30-40 minutes.

  • Fluff the rice with a fork before serving.

Video

Laura’s Tips + Notes

Instant Pot Timing for Mexican Rice

  1. Set to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
  2. When the timer beeps, allow pressure to naturally release for 10 minutes.

Recipe Variations

  • Leave out the tomato sauce. Not a fan of tomato sauce you can skip it and just replace it with an extra cup in half of water.
  • Add in some veggies. You can add a half-cup to a cup of frozen veggies. I like to use the variety with peas, carrots, and corn.
  • Make it with brown rice.  Add a third of a cup more water per cup of brown rice and let it simmer a bit longer- until the brown rice reaches your desired texture.
  • Use salsa instead of tomato sauce. Salsa adds some extra spiciness. I’ve made this recipe using Pace’s chunky salsa. But you can use your favorite brand.

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Nutrition

Serving:

4

ounces

Calories:

386

kcal

Carbohydrates:

85

g

Protein:

9

g

Fat:

1

g

Saturated Fat:

1

g

Sodium:

902

mg

Fiber:

4

g

Sugar:

8

g

Calcium:

56

mg

Iron:

3

mg

Keyword

rice

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