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This Mexican Rice is fluffy, savory, and full of that warm tomato-rich flavor you expect from your favorite Mexican restaurant. The rice is toasted first, then simmered with tomato sauce, chicken broth, cumin, and Better Than Bouillon for a simple side dish that tastes deeply seasoned without a long ingredient list.
The real magic is in the texture: the grains cook up tender and separate instead of sticky or mushy. It’s easy enough for weeknight tacos and enchiladas, but flavorful enough to serve with your favorite Mexican-inspired dinners.
If you’re planning a full Mexican-inspired dinner, serve this Mexican Rice with my White Chicken Enchiladas, Easy Carne Picada Recipe, bright and flavorful Cilantro Lime Chicken, or comforting Mexican Casserole.
✨ Before You Begin
✨ Toast the rice well. Cooking the rice in oil until lightly golden gives this dish its signature nutty, restaurant-style flavor and helps the grains stay fluffy instead of mushy.
✨ Use long-grain rice. Long-grain white rice cooks up light and separate, which is exactly what you want for classic Mexican rice.
✨ Don’t skip the Better Than Bouillon. It adds deep savory flavor that makes this rice taste like the kind served at your favorite Mexican restaurant.
✨ Keep the lid on while it simmers. Avoid stirring or lifting the lid too often or the rice can turn gummy instead of tender and fluffy.
✨ Let the rice rest before fluffing. Once the liquid is absorbed, let the rice sit covered for 5–10 minutes before fluffing with a fork so the steam can finish cooking the rice evenly.
📌 Why This Recipe Works
- Toasting the rice gives it deeper flavor and helps the grains stay fluffy instead of sticky.
- Tomato sauce adds rich color and classic restaurant-style flavor without making the rice heavy.
- Chicken broth and Better Than Bouillon create savory depth that tastes like authentic restaurant Mexican rice.
- Long-grain rice cooks up light and separate, which is exactly what you want for fluffy Mexican rice.
- Simple pantry ingredients make this recipe easy enough for weeknights but flavorful enough for taco nights and family dinners.
Mexican Rice Ingredients + Key Notes
Rice: Long-grain white rice is the best choice here because it cooks up light and separate. Shorter-grain rice has more starch and can make the finished rice sticky or gummy.
Vegetable Oil: I usually use vegetable oil because it’s easy and neutral, but bacon drippings or corn oil are delicious if you have them. The oil helps toast the rice and build that classic restaurant-style flavor.
Tomato Sauce: Tomato sauce gives the rice its warm color and smooth tomato flavor without making it chunky or heavy.
Chicken Broth: Chicken broth gives the rice more flavor than water. Since broth brands vary in saltiness, taste and adjust the seasoning at the end.
Better Than Bouillon: This is the secret to deep, savory, restaurant-style flavor. It strengthens the chicken broth and gives the rice that rich, well-seasoned taste without needing a long list of ingredients.
Bouillon Cubes Instead: You can use chicken bouillon cubes instead of Better Than Bouillon. Use low-sodium chicken broth, omit the added salt at first, and dissolve the cubes in about 1 cup of the broth called for in the recipe before adding them to the skillet.
Cumin: Just a little cumin adds warm background flavor without overpowering the tomato and chicken broth.
Salt: Start with the amount listed in the recipe, then adjust after the rice is cooked. Depending on your broth and bouillon, you may need a little more, but 1/2 teaspoon can quickly become too salty.
🥣 How to Make Mexican Rice
Heat the oil in a large skillet over medium heat, then add the rice and cook, stirring frequently, until the grains turn lightly golden and smell a little nutty. Add the garlic and cook just until fragrant.
Pour in the tomato sauce, chicken broth, cumin, Better Than Bouillon, salt, and pepper, then stir everything together and bring it to a boil.
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let the rice simmer gently until the liquid is absorbed and the rice is tender. Try not to stir or lift the lid while it cooks so the rice stays fluffy instead of sticky.
Remove the skillet from the heat and let the rice rest, covered, for 5–10 minutes before fluffing with a fork and serving.
⭐ Pro Tips
⭐ Toast the rice until lightly golden. This adds deeper flavor and helps the grains cook up fluffy instead of sticky or mushy.
⭐ Stir often while toasting, then stop stirring once it simmers. Stirring during the simmer can release starch and make the rice gummy.
⭐ Use a tight-fitting lid. Mexican rice cooks by steam as much as simmering, so keeping the lid on helps the grains cook evenly.
⭐ Keep the heat low. Once the rice comes to a boil, reduce the heat so it gently simmers instead of boiling hard.
⭐ Let it rest before fluffing. After the liquid is absorbed, let the rice sit covered for 5–10 minutes so the steam can finish the texture.
⭐ Taste before adding more salt. Chicken broth and Better Than Bouillon vary in saltiness, so adjust at the end.
Storing + Reheating + Freezing
Storing: Let the rice cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
Reheating: Add a splash of chicken broth or water before reheating to keep the rice from drying out. Warm it in the microwave in short intervals, stirring once or twice, or reheat gently in a covered skillet over low heat.
Freezing: Mexican rice freezes surprisingly well. Let it cool completely, then transfer it to freezer-safe containers or zip-top bags and freeze for up to 3 months.
To Reheat From Frozen: Thaw overnight in the refrigerator if possible, then reheat with a splash of broth or water until hot and fluffy again.
What To Serve With Mexican Rice
Fresh + Flavorful Sides
A scoop of guacamole, Mexican Street Corn Salad, or a simple House Salad all help balance the rich savory flavor of the rice and heavier Mexican-inspired mains.
Mexican-Inspired Favorites
This rice pairs perfectly with smoky Pollo Asado, comforting Carne Guisada, flavorful Mexican Picadillo, or crispy taco nights with all the toppings.
Tex-Mex Comfort Food
Serve Mexican Rice alongside Taco Chili, Cheesy Chicken Enchiladas, Mexican Chicken Casserole, or your favorite Mexican Tater Tot Casseroles for an easy family-style dinner spread.
Frequently Asked Questions
◆ Why is my Mexican rice mushy?
Mexican rice usually turns mushy when it’s stirred too much or cooked with the lid off. Once the rice begins simmering, leave the lid on and avoid stirring so the grains stay light and separate.
◆ Do I need to rinse the rice first?
No, not for this recipe. The rice is toasted in oil before simmering, which helps control the starch and gives the rice its classic restaurant-style texture.
◆ Can I use bouillon cubes instead of Better Than Bouillon?
Yes! Use low-sodium chicken broth and dissolve the bouillon cubes in some of the warm broth before adding them to the skillet. You may also want to reduce or skip the added salt at first.
◆ What’s the best rice for Mexican rice?
Long-grain white rice works best because it cooks up fluffy and separate. Short-grain rice tends to release more starch and can become sticky.
◆ Is Mexican rice the same as Spanish rice?
The terms are often used interchangeably in the United States, though traditional Spanish rice and Mexican rice are technically different dishes. Most restaurant-style “Spanish rice” served with Tex-Mex meals is actually Mexican rice.
◆ How much rice should I serve per person?
This recipe makes about 6 cups of cooked rice. Plan on about 1 cup per adult and 1/4 to 1/2 cup for kids, depending on age and appetite.
◆ Can I make Mexican rice ahead of time?
Absolutely. Mexican rice reheats very well, making it great for meal prep, taco nights, and leftovers throughout the week.
Still have questions about making Mexican Rice? Leave them in the comments below and I’ll do my best to help! 💗
More Mexican-Inspired Dinner Recipes To Try
Shredded Beef Enchiladas: Tender shredded beef wrapped in tortillas and baked in a rich cheesy enchilada sauce.
Carne Guisada: Slow-simmered beef in savory gravy that’s perfect spooned over fluffy Mexican rice.
Pozole Verde: A cozy Mexican soup with tender pork, hominy, and bright fresh chile flavor.
Arroz con Pollo: A comforting one-pan chicken and rice dinner packed with warm savory flavor.
Chile Relleno Casserole: All the cozy cheesy flavor of classic chile rellenos in an easy family-style casserole.
Tried This Recipe?
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And if you served it with tacos, enchiladas, or your favorite Mexican-inspired dinner, tell me what was on the menu!
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Mexican Rice
Ingredients
- 2 tablespoons vegetable oil
- 2 cups long-grain rice
- 1 teaspoon garlic, minced
- 8 ounces tomato sauce
- 28 ounces chicken broth
- 1/2 teaspoon ground cumin
- 1 tablespoon chicken flavor Better Than Bouillon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat vegetable oil (2 tablespoons) in a large skillet on medium heat. Add the rice (2 cups) and cook, stirring constantly, until golden. Add the garlic (1 teaspoon) and cook until fragrant, about 30-60 seconds.
- Add the tomato sauce (8 ounces), chicken broth 928 ounces), cumin (1/2 teaspoon), Better Than Bouillon (1 tablespoon), salt (1/4 teaspoon) and pepper (1/8 teaspoon).
- Bring the mixture to a boil, stir, then reduce the heat to low and cover with a tight fitting lid. Simmer until the rice is cooked and all the liquid is absorbed. Adjust seasoning as needed. Fluff with a fork and serve.
Fans Also Made:
Notes
- Toast the rice until lightly golden. This adds deeper flavor and helps the grains cook up fluffy instead of sticky or mushy.
- Stir often while toasting, then stop stirring once it simmers. Stirring during the simmer can release starch and make the rice gummy.
- Use a tight-fitting lid. Mexican rice cooks by steam as much as simmering, so keeping the lid on helps the grains cook evenly.
- Keep the heat low. Once the rice comes to a boil, reduce the heat so it gently simmers instead of boiling hard.
- Let it rest before fluffing. After the liquid is absorbed, let the rice sit covered for 5–10 minutes so the steam can finish the texture.
- Taste before adding more salt. Chicken broth and Better Than Bouillon vary in saltiness, so adjust at the end.
Nutrition
My family really loved this rice! Makes a large amount and easy to make .
Thank you for sharing.
You’re very welcome, Karen! 😀
I always add lemon pepper or lemon/lime juice, makes a HUGE difference (also, “Rotel” type tomatoes. this can all be put in a rice cooker, I cook all rice (including Mexican Rice, in the rice cooker.
Thank you, Tami <3