Restaurant-Style Mexican Rice
Mexican rice, also called Spanish rice, is long-grain rice toasted in oil, then simmered with tomato, onion, garlic and cumin until fluffy and orange-red. It is the classic side for tacos, burritos, enchiladas and beans.
- 40 minTotal time
- 6Servings
- 280kcal / serving
- 6 gProtein
The secret to fluffy grains is rinsing the rice and toasting it until golden before adding any liquid.
The science: why this works
- Rinsing the rice removes surface starch, which is what makes grains clump and turn gummy.
- Toasting the rice in oil coats each grain with fat and adds a nutty flavor.
- Browning the rice before adding liquid helps the grains stay separate and firm.
- Cooking the tomato sauce for a minute removes its raw taste and deepens the color.
- Letting the rice rest covered finishes the cooking with steam and evens out the moisture.
Rinse and toast for fluffy rice
Loose starch on the surface of rice turns to glue in hot water. Rinsing washes it away. Toasting in oil also coats grains and sets their outer layer, so they absorb liquid slowly and stay separate instead of clumping together.
Learn: Rescuing gummy rice →The absorption method
In the absorption method, rice cooks in exactly the amount of water it can soak up. A tight lid traps steam so the grains finish cooking evenly. Resting off the heat lets moisture spread from the wetter bottom to the drier top.
Learn: Cooking rice by absorption →Restaurant-Style Mexican Rice
40 min · 6 servings · Mexican · Side dish
Ingredients
Makes 6 servings
Method
Tips for the best result
- Use a pot with a tight lid and do not lift it while the rice cooks.
- Measure the liquid carefully, since too much makes mushy rice.
- Toast the rice until golden brown, not pale, for the best flavor.
Mistakes to avoid
- Skipping the rinse, which leaves rice sticky, so rinse until the water runs mostly clear.
- Lifting the lid during cooking, which lets steam escape, so keep it covered.
- Burning the rice while toasting, which makes it bitter, so stir often over medium heat.
Variations and swaps
- Add a diced jalapeno with the onion for a spicy version.
- Stir in black beans and corn for a hearty side.
- Blend the tomato, onion and garlic with the broth for a more traditional, smoother color.
- Swap tomato sauce for 2 tbsp of tomato paste plus 1/4 cup of water.
- Swap chicken broth for vegetable broth to make it vegan.
- Swap long-grain white rice for jasmine rice, and reduce the broth to 2 cups.
Storing and reheating
Cool leftover rice quickly and refrigerate within 2 hours. Eat within 3 days and reheat to 165°F (74°C) with a splash of water, covered, until steaming hot.
Restaurant-Style Mexican Rice: questions
Why is my Mexican rice mushy?
Mushy rice usually means too much liquid, no rinse, or stirring during cooking. Rinse the rice, measure carefully, and leave the lid on without stirring.
Is Mexican rice the same as Spanish rice?
They are nearly the same. In the United States, the names are used interchangeably for tomato-flavored rice. Spanish paella rice is a different dish.
What rice is best for Mexican rice?
Long-grain white rice is best because it cooks into separate grains. Jasmine also works, but use a little less liquid.
Why do you fry rice before cooking it?
Frying coats each grain in oil and toasts it, which adds flavor and helps the grains stay separate. It also gives restaurant-style color and texture.
Can I make Mexican rice in a rice cooker?
Yes. Toast the rice and aromatics in a skillet first, then transfer to the rice cooker with the tomato sauce and broth and cook as usual.
