Restaurant-Style Mexican Rice (Red Rice) – Fluffy, Flavorful, and Easy

Mexican rice has a way of making any meal feel complete. It’s fluffy, savory, and lightly tomatoey—the kind of side you keep nibbling even after your plate is empty. If you’ve ever wondered how restaurants get that perfect color and texture, this version will show you.

The secret is simple techniques that build flavor, one step at a time. With a few pantry staples and a bit of patience, you’ll have a pot of red rice that tastes like it came from your favorite spot.

What Makes This Special

• Toasty rice for better flavor: Toasting the rice in oil before adding liquid gives every grain a nutty depth and prevents mush.
• Tomato base with body: Tomato sauce or blended tomatoes bring color and richness without overpowering the dish.
• Balanced aromatics: Garlic, onion, and a touch of cumin or bouillon add that unmistakable restaurant-style taste.
• Perfect texture: The right rice-to-liquid ratio and gentle steaming create separate, fluffy grains.
• Flexible and friendly: Works with pantry ingredients and adapts to your spice level and add-ins.

Ingredients

• 1 1/2 cups long-grain white rice (preferably jasmine or standard long-grain, not short-grain)
• 3 tablespoons neutral oil (canola, vegetable, or light olive oil)
• 1/2 small white or yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup tomato sauce or 1 large ripe tomato, blended smooth (about 1/2 cup)
• 2 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 teaspoon kosher salt (adjust to taste; reduce if your broth is salty)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 small bay leaf (optional)
• 1/3 cup frozen peas and carrots (optional, for color and texture)
• 1 tablespoon finely chopped cilantro (optional, for garnish)
• Lime wedges for serving (optional)

Step-by-Step Instructions

1. Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cool water until it runs mostly clear. This removes excess starch and helps keep the grains separate.
2. Drain well: Shake off as much water as possible.

   Let the rice sit in the strainer for a minute so it’s not wet going into the pan.
3. Heat the oil: In a medium saucepan with a tight-fitting lid, warm the oil over medium heat. You want it hot but not smoking.
4. Toast the rice: Add the rice and stir frequently for 4–6 minutes until it turns opaque and lightly golden. This step builds flavor and improves texture.
5. Cook the aromatics: Stir in the onion and cook 2–3 minutes until softened.

   Add the garlic and cook 30 seconds until fragrant. Avoid browning the garlic.

6. Add tomato and seasonings: Stir in the tomato sauce (or blended tomato), cumin, pepper, and salt. Cook 1–2 minutes to reduce the raw tomato taste.
7. Add liquid: Pour in the broth and add the bay leaf.

   Stir once to distribute the rice evenly. Bring to a gentle boil.

8. Simmer and cover: Once boiling, reduce heat to low. Cover the pot tightly and simmer for 15–18 minutes without lifting the lid. Do not stir during this time.
9. Add veggies (optional): If using peas and carrots, sprinkle them over the rice during the last 5 minutes of cooking, then re-cover.
10. Rest off heat: Turn off the heat and let the rice stand, covered, for 10 minutes.

    This steams the rice and settles the moisture.

11. Fluff and finish: Remove the bay leaf. Fluff gently with a fork. Taste and adjust salt.

    Sprinkle with cilantro if you like, and serve with lime wedges.

Storage Instructions

• Cool quickly: Spread leftover rice on a sheet pan for 10–15 minutes to release steam before storing.
• Refrigerate: Transfer to an airtight container and keep up to 4 days.
• Freeze: Portion into freezer bags, flatten, and freeze for up to 2 months. Label with the date.
• Reheat: Sprinkle with a little water, cover, and warm in the microwave in 45–60 second bursts, fluffing between rounds. On the stovetop, warm over low heat with a splash of broth and a lid.

Why This is Good for You

• Made from simple, whole ingredients: Onion, garlic, tomato, and broth bring nutrients and flavor without heavy additives.
• Customizable sodium: Using low-sodium broth lets you control salt levels while keeping the savory taste.
• Balanced energy: Rice provides steady carbohydrates.

  Add peas, carrots, or beans for fiber and plant protein.

• Family-friendly: Mild seasoning appeals to all ages, and you can scale up spice with jalapeño or chili powder if you want heat.

What Not to Do

• Don’t skip rinsing the rice: Excess starch leads to gummy grains.
• Don’t rush the toasting step: Lightly golden rice adds flavor and helps prevent clumping.
• Don’t stir while it simmers: Stirring releases starch and makes the rice dense and sticky.
• Don’t lift the lid repeatedly: You’ll lose steam and end up with unevenly cooked rice.
• Don’t overload with tomato: Too much tomato can make the rice heavy and wet. Stick to the amounts listed.

Variations You Can Try

• Classic Caldo de Tomate style: Add 1 teaspoon tomato-chicken bouillon powder instead of some salt for that signature restaurant taste.
• Spicy version: Sauté a chopped jalapeño with the onion, or add 1/2 teaspoon chili powder or chipotle powder with the cumin.
• Vegetable-loaded: Stir in corn kernels, diced bell pepper, or zucchini with the peas and carrots.
• Lime and cilantro: Finish with 1–2 tablespoons fresh lime juice and extra cilantro for a bright, fresh twist.
• Tomato paste boost: Replace tomato sauce with 1 tablespoon tomato paste and add 1/4 cup extra broth for a deeper tomato note.
• Brown rice swap: Use the same method with brown long-grain rice, but increase broth to 2 3/4 cups and simmer 35–40 minutes.
• Vegan-friendly: Use vegetable broth and skip bouillon with animal products. A pinch of nutritional yeast adds savory depth.

FAQ

Can I use basmati or parboiled rice?

Yes, but expect slight differences.

Basmati stays extra separate and a bit drier, while parboiled is very forgiving but less tender. Adjust liquid by 2–4 tablespoons if needed.

Why did my rice turn mushy?

Too much liquid, stirring, or lifting the lid can cause mush. Also check that you rinsed the rice well and kept the heat low during the covered simmer.

Do I need a blender for the tomato?

No.

Canned tomato sauce works perfectly. If using fresh tomatoes, blending gives a smoother texture and more even color.

Can I double the recipe?

Yes. Use a larger pot to avoid crowding, and keep the same ratios.

The cooking time may increase by a couple of minutes; still avoid lifting the lid until resting time.

What if I don’t have cumin?

You can skip it or add a pinch of smoked paprika or chili powder for warmth. The dish will still be delicious with just onion, garlic, and tomato.

How do I keep the bottom from burning?

Use a medium-heavy pot, keep heat on low once it simmers, and don’t let the liquid boil aggressively. If your burner runs hot, use a diffuser or the smallest burner.

Is washing rice really necessary?

It helps a lot.

Rinsing removes surface starch and prevents gummy rice, especially important in tomato-based rice.

Can I make it in a rice cooker?

Yes. Toast the rinsed rice with oil, onion, and garlic in a pan first, then transfer to the rice cooker with tomato, broth, and seasonings. Cook as usual and fluff at the end.

In Conclusion

Restaurant-style Mexican rice is all about simple steps done well—rinse, toast, season, steam, and rest.

With a few pantry ingredients and a steady hand, you’ll get fluffy grains and a gentle tomato flavor every time. Serve it with tacos, grilled chicken, beans, or eggs, and watch it disappear. Make it once, and it’ll become your weeknight go-to side.