<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/04/Restaurant-Style-Red-Mexican-Rice-4-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A pot of Restaurant Style Red Mexican Rice garnished with cilantro sits on a white surface next to lime slices, with the text “Restaurant Style Red Mexican Rice” and the “Erren’s Kitchen” logo in the corner. - 1”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/04/Restaurant-Style-Red-Mexican-Rice-2-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A close-up of a bowl of vibrant Restaurant Style Mexican Rice garnished with cilantro, with a gold fork scooping some rice. Text reads: “Restaurant Style Red Mexican Rice.” Five pink stars are shown at the bottom. - 2”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/04/Restaurant-Style-Red-Mexican-Rice-1-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Collage showing a pot and spoonful of vibrant Restaurant Style Mexican Rice, garnished with herbs and a lemon wedge. Text reads: “Homemade Restaurant Style Red Mexican Rice” with Erren’s Kitchen logo above. - 3”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/04/Restaurant-Style-Red-Mexican-Rice-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A pot of restaurant style Red Mexican Rice with chopped herbs and vegetables, stirred with a gold spoon. Text overlay reads: “Restaurant Style Red Mexican Rice Eren’s Kitchen. - 4”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/04/Mexican-Rice-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A close-up of a spoonful of Restaurant Style Mexican Rice with herbs, featuring bold text reading “Restaurant Style Red Mexican Rice” and “Perfect Taco Night!” with the Erren’s Kitchen logo in the corner. - 5”>

A close-up of a pot filled with restaurant style red Mexican rice, garnished with herbs, and a serving spoon inside. The text overlay reads: “Erren's Kitchen Restaurant Style Red Mexican Rice.”. - 6 A close-up of a pot filled with restaurant style red Mexican rice, garnished with herbs, and a serving spoon inside. The text overlay reads: “Erren's Kitchen Restaurant Style Red Mexican Rice.”. - 7 A white bowl filled with flavorful Mexican Rice, garnished with fresh cilantro and lemon wedges, with a gold fork resting on the side of the bowl. - 8

Ready in just 30 minutes, this flavorful Mexican rice is the ultimate sidekick for tacos, enchiladas, and all your favorite dishes.

in this article:

  • Know Before You Scroll
  • How to Make Mexican Rice
  • Perfect Pairings
  • Mexican Rice
  • Erren’s Top Tips
  • Storage & Freezing Instructions
  • FAQs

Know Before You Scroll

Restaurant Style Red Mexican Rice - 9

Serves

4 people

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Flavor Profile

Fluffy and tender rice infused with garlicky tomato goodness, warm cumin and chili spice, and a fresh pop of cilantro. Cozy, savory, and just the right amount of heat.

Difficulty Level

Easy. Just a few simple steps and pantry staples stand between you and side dish greatness.

Equipment Needed

Medium saucepan with lid, wooden spoon, knife, cutting board, measuring cups and spoons.

Top Tip

Toasting the rice before adding the liquid gives it a deeper, nuttier flavor—don’t skip it!

Time-Saving Tips

Use pre-chopped onions and jarred minced garlic to get this on the stove even faster.

Ingredient Swaps

No chicken stock? Veggie broth totally works. Out of crushed tomatoes? Blend up a can of diced tomatoes or sub tomato sauce in a pinch.

Storage Tips

A pot filled with flavorful Mexican Rice, garnished with herbs and red pepper bits, with a gold spoon resting inside. - 10

This rice. Oh, man. It’s a tomatoey, garlicky, slightly spicy dream that I’ve been making on repeat for weeks. It started as a “just something to go with tacos” kind of thing, but now it’s totally the star of the show. Think fluffy rice toasted to golden perfection, cooked in crushed tomatoes and chicken stock, with a cozy kick of cumin and chili powder in every bite. It’s rich but simple, savory yet fresh (thank you, cilantro sprinkle), and reheats like a pro—leftovers, anyone? If you’ve been craving that classic red Mexican rice like you get at a restaurant, this recipe is it. Trust me!

You can find the full, printable recipe at the top of this post , but you can read the detailed instructions with photos for each step below.

How to Make Mexican Rice

1

Sauté the Aromatics

Start by heating a bit of oil in a medium saucepan over medium heat. Once it’s hot, add your chopped onion and sauté until it’s soft and translucent—just a few minutes to let it mellow out and get sweet.

Next up: garlic. Toss it in and give it a quick stir—about 30 seconds is all it needs to get fragrant and wake everything up.

Chopped onions being sautéed in oil in a stainless steel pan, forming bubbles as they cook—the perfect start to Easy Mexican Rice. - 11

2

Toast the Rice

Now add your uncooked long-grain white rice. Stir it around and let it toast for a couple of minutes. You’re looking for a light golden color here—that’s your sign it’s soaking up that nutty, toasted flavor.

Chopped onions and rice are being sautéed in a stainless steel pot for Mexican Rice, turning golden brown as they cook. - 12

3

Build the Base

Pour in your broth of choice (chicken or veggie both work great) along with some crushed tomatoes. Give it a good stir to combine.

Time to spice things up. Add your cumin, chili powder, salt, and pepper. Stir it all together and let the magic start to happen.

A close-up view of a pot filled with a simmering orange-red tomato-based sauce, perfect for an authentic Mexican Rice recipe, with visible chunks of onions and tomatoes. - 13

4

Cook The Rice

Bring it to a gentle boil, then lower the heat, cover it, and let it simmer until the rice is tender and the liquid is fully absorbed. Check your rice package for timing, but it’s usually around 15 to 20 minutes. Once it’s done, turn off the heat and let it sit, still covered, for a few more minutes. This helps everything steam and settle into that perfect fluffy texture.

A stainless steel pot filled with fluffy Mexican Rice, orange-red in color and seasoned with bits of tomato and fresh herbs, sits garnished atop a round wire cooling rack. - 14

5

Fluff & Serve

Fluff with a fork, finish with a sprinkle of chopped fresh cilantro, and you’re ready to serve.

A close-up of a spoonful of Mexican Rice topped with a small cilantro leaf, showing the orange-tinted rice mixed with tomato sauce and herbs. The background is softly blurred for a warm, inviting feel. - 15

Perfect Pairings

  • Ground Beef Tacos With Homemade Taco Seasoning
  • Easy Homemade Refried Beans
  • Easy Spicy Shrimp Tacos

Rate This Recipe

A white bowl filled with flavorful Mexican Rice, garnished with fresh cilantro and lemon wedges, with a gold fork resting on the side of the bowl. - 16

Ingredients

  • ▢ 2 tablespoons vegetable oil (or olive oil)
  • ▢ 1 small onion (finely chopped)
  • ▢ 2 cloves garlic (minced)
  • ▢ 1 cup long-grain white rice (parboiled or converted (uncooked))
  • ▢ 2 cups chicken stock (or vegetable broth)
  • ▢ 1 cup crushed tomatoes (canned)
  • ▢ ½ teaspoon ground cumin
  • ▢ 1 teaspoon chili powder
  • ▢ Salt and black pepper (to taste)
  • ▢ 2 tablespoons fresh cilantro (chopped)

Instructions

  • Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat.
  • Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until softened and translucent.
  • Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  • Stir in the rice and cook for 2 to 3 minutes, stirring frequently, until the rice turns light golden brown. This toasting step enhances the rice’s flavor.
  • Pour in the chicken stock and crushed tomatoes, stirring to combine.
  • Add the cumin,chili powder, salt and pepper. Stir well.
  • Bring the mixture to a gentle boil over medium-high heat.
  • Reduce the heat to low, cover the pot, and let it simmer according to the time on the rice package instructions or until the rice is tender and has absorbed the liquid.
  • Remove the pot from heat and let it sit, covered, for 5 minutes.
  • Taste for seasoning and add more salt as needed.
  • Add the fresh cilantro and fluff the rice before serving.

Tips

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

A pot of authentic Mexican Rice garnished with cilantro, with a golden spoon inside. Fresh lime halves and cilantro leaves are placed nearby on a white surface. - 17

What kind of rice should I use for Mexican rice?

Long-grain white rice is the traditional and best option. It stays fluffy and separate after cooking.

Can I use brown rice instead?

Yes, but you’ll need to increase the liquid and simmering time. Brown rice typically takes 40–45 minutes to cook.

Why is my rice mushy or soggy?

Too much liquid, over-stirring, or not allowing it to rest after cooking can all cause mushy rice. Stick to the rice-to-liquid ratio and resist the urge to stir once it’s simmering.

Can I make this vegetarian or vegan?

Absolutely! Just use vegetable broth instead of chicken stock.

Can I make this in a rice cooker or Instant Pot?

Yes! Sauté the onion, garlic, and rice using the sauté function if using an Instant Pot, then cook on manual for about 4–5 minutes with a natural release. In a rice cooker, skip toasting and just add everything in, then follow the machine’s rice setting.

What can I serve this with?

This rice pairs perfectly with tacos, enchiladas, burrito bowls, grilled chicken, shrimp, or even just a scoop of guacamole on top!

Can I double the recipe?

Yes, just make sure your pot is large enough. You may need to extend the cook time slightly if doubling.

A close-up of cooked orzo pasta mixed with tomato sauce and herbs, stirred with a gold-colored fork in a stainless steel pot, reminiscent of the vibrant flavors found in classic Mexican Rice dishes. - 18 A white bowl filled with flavorful Mexican Rice, garnished with fresh cilantro and lemon wedges, with a gold fork resting on the side of the bowl. - 19

Mexican Rice

Ingredients

  • 2 tablespoons vegetable oil or olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup long-grain white rice parboiled or converted (uncooked)
  • 2 cups chicken stock or vegetable broth
  • 1 cup crushed tomatoes canned
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 2 tablespoons fresh cilantro chopped

Instructions

  • Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat.
  • Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until softened and translucent.
  • Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  • Stir in the rice and cook for 2 to 3 minutes, stirring frequently, until the rice turns light golden brown. This toasting step enhances the rice’s flavor.
  • Pour in the chicken stock and crushed tomatoes, stirring to combine.
  • Add the cumin,chili powder, salt and pepper. Stir well.
  • Bring the mixture to a gentle boil over medium-high heat.
  • Reduce the heat to low, cover the pot, and let it simmer according to the time on the rice package instructions or until the rice is tender and has absorbed the liquid.
  • Remove the pot from heat and let it sit, covered, for 5 minutes.
  • Taste for seasoning and add more salt as needed.
  • Add the fresh cilantro and fluff the rice before serving.

Video

Notes

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

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