Learn how to make restaurant-style Mexican rice with a fluffy texture and classic flavor. An easy side dish for tacos and weeknight dinners.
Growing up in Texas, Mexican food was always part of regular family dinners. Whether we were making tacos at home or heading to one of our favorite Mexican restaurants, there was almost always a side of Spanish rice on the table.
I tried a lot of recipes over the years, looking for authentic Mexican rice that actually tasted like the kind served at restaurants.
Some turned out mushy, others lacked flavor, and a few were closer to plain tomato rice than the classic Mexican dish I wanted.
This version finally checked all the boxes. The rice cooks up fluffy rather than sticky, has just the right balance of tomato and garlic flavor, and pairs perfectly with everything from tacos to enchiladas to grilled chicken.
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Ingredients
See the recipe card below for measurements and instructions.
- Jalepenos
- Garlic Cloves
- Long-Grain White Rice
- Roma Tomatoes
- Shallots
- Cilantro
- Limes
- Vegtable Oil
- Tomato Paste
- Vegetable Broth
- Chili Powder
- Oregano
- Salt
The Best Mexican Rice Recipe
Ingredients
- 2 Jalapenos, medium ribs and seeds removed for milder flavor
- 3 Garlic Cloves minced
- 2 cups Long-Grain White Rice rinsed
- 4 Roma Tomoates or any tomato of your choice
- 2 Shallots or 1 small sweet yellow onion
- ⅓ cup Vegetable Oil
- 1 tablespoon Tomato Paste
- 2 cups Vegetable Broth
- 1 teaspoon Chili Powder
- 1 teaspoon Oregano
- ½ teaspoon Cumin
- 1 teaspoon Salt
- 2 tablecpoons Fresh Cilantro finely chopped
- 2-3 Limes optional for serving
Instructions
- Preheat oven to 350 degrees.
- Mince the jalapenos and garlic cloves, then set aside. Wear disposable gloves when handling jalapenos to avoid skin irritation.2 Jalapenos, medium, 3 Garlic Cloves
- Rinse the rice in a fine mesh strainer until the water runs clear. Shake well to remove excess water and set aside.2 cups Long-Grain White Rice
- Add the roma tomatoes and shallots to a blender or food processor and puree until smooth. Measure out 2 cups of the mixture.4 Roma Tomoates, 2 Shallots
- Heat oil in a heavy-bottomed oven-safe sauté pan or Dutch oven over medium heat.⅓ cup Vegetable Oil
- Add the rice and cook for about 5 minutes, stirring often, until lightly toasted.
- Stir in the jalapenos and garlic and cook for 2 minutes.
- Add the tomato puree, tomato paste, seasonings, and broth. Stir gently to combine.1 tablespoon Tomato Paste, 1 teaspoon Chili Powder, 1 teaspoon Oregano, ½ teaspoon Cumin, 1 teaspoon Salt, 2 cups Vegetable Broth
- Bring the mixture to a boil, cover with a tight-fitting lid, and transfer to the oven.
- Bake for about 30 minutes, or until the rice is tender.
- Fluff the rice with a fork and stir in fresh cilantro before serving.2 tablecpoons Fresh Cilantro
Notes
Nutrition
How to Store Leftovers
Let the rice cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave with a splash of broth or water to restore the soft texture.
You can also freeze the rice for up to 2 months and thaw it overnight in the refrigerator before reheating.
What Makes This Rice So Good
One of the biggest things that helps this rice taste more like the version served in Mexican restaurants is taking the time to toast the white rice first.
Cooking the rice in oil before adding liquid gives it a richer flavor and helps keep the grains separate, rather than soft and clumpy.
As everything cooks together in the pan, the rice absorbs the flavors of tomato, garlic, and broth, staying fluffy enough to scoop easily with a fork.
It's one of those side dishes that somehow steals attention from the main meal.
More Mexican Recipes
Looking for more favorite Mexican recipes to try? Here are a few more delicious ideas for your next dinner night.
Hi, I'm Katie!
I'm so glad you're here. Want to make something fabulous? I'm here to help!
Emily Smith // The Best of this Life
Katie, I'm so happy that you shared your recipe! I've tried (and failed) to make Mexican rice the way I've tasted it in the Southern states. This looks just like the real deal! My husband is going to freak when I make it for him!! xox
Katie
Yay! I hope you and your husband enjoy this recipe! You gotta let me know what you think when you get a chance to make it 🙂
Crystal
Born, raised, and llive in Texas and Mexican Rice is a must! However, I too have not found the perfect homemade recipe...yet. Can't wait to try yours!! Thanks so much for the recipe. Pinned 🙂
Katie
Me too, and Tex-Mex food runs through my blood! I don't even know how my sister is surviving up there in the north 😉 I have got to get my Cream of Jalapeno Enchiladas up over here because they are sooo good with this rice! Ever since my sister made this Mexican rice she has been hooked too! Hope you enjoy the recipe 🙂
Winnie
Thank looks and sounds fantastic!!
I'll have to make it less hot, as my husband is super sensitive (you'd not believe how much)
Katie
Thanks, Winnie! So glad you stopped by 🙂
Abbey
YUM! Pinned!
Katie
Thanks, Abbey!
Jenaye
I made this rice with the cilantro lime grilled chicken for dinner last night, and it was wonderful!!! I will definitely be making this again! Thanks for sharing.
Katie
I am so glad you enjoyed the recipe Jenaye! Thank you so much for stopping by and letting us know your thoughts; you kind comment just made my day 🙂
leroy
do you have the cream jalepeno enchilada recipe
Katie
No here on this blog, but it is over on this post: http://onceamomalwaysacook.blogspot.com/2013/02/chicken-enchiladas-with-cream-of.html : ) It's delicious!! Enjoy!!
rafatar
looking so good, but the ingredient is kinda difficult to find here.
maybe with some improvement i can make it. thankss for the recipe anyway 🙂
Sue
DELICIOUS!! Great recipe. Awesome flavor. Adding the oregano, chili powder and cumin made it so tasty.
Added the jalapeno seeds, but it was spicy. Also used chicken broth instead of vegetable broth and some Chicken Better than Bullion base to the recipe for more flavor. Just sooo yummy!! Will be my new rice recipe from now on. I posted a picture on the Pinterest page. It came out perfect. Nice and fluffy.
Thanks for sharing!
Kerri
Can this be made ahead and reheated? If so, any tips?
Linda Renken
This was by far the most authentic Tex-Mex restaurant rice recipe I have ever found and I’ve looked for one for over 20 years. I live in Houston, Texas and I believe we have the most delicious Tex-Mex food in the country. My point being I have a Tex-Mex all of my life. The only thing I did differently was add chopped carrots and I used chicken broth instead of vegetable broth. It was absolutely delicious and I would write this recipe 10 stars if I could. Thank you, thank you for ending my Tex-Mex rice recipe search.
LeeAnn
Love this recipe!!! Made and enjoyed several times!
I’d like to make a large quantity for a graduation party. Can the rice be made, cooled, frozen and then reheated?
Jessica
Hello! This has been my favorite rice recipe for years. Thank you so much!
Katie Adams
Hi Jessica, so sorry about that. That recipe card is back up. Enjoy!