Fluffy, beautifully seasoned Mexican Red Rice with a rich, savory tomato flavor, soft onion and garlic, and a light cilantro or parsley aroma. It's the kind of side dish that quietly steals the show. You'll "taste test" it straight from the pot and somehow the spoon keeps coming back. Mysterious.
At One Glance
- Recipe: Mexican Red Rice Ready In 30 Minutes
- 🕒 Total time: 30 minutes ⏲️ Prep: 5 minutes 🍳 Cook: 25 minutes
- 🍽️ Serves: 4
- Calories: 510 kCal
- Key ingredients: long-grain white rice, onion, garlic, tomato paste, broth, cilantro or parsley
- Why you'll make it: fluffy, restaurant-style grains with big flavor using everyday ingredients
- Difficulty: easy
- Great with: tacos, burritos, chili, grilled chicken, pulled pork
Jump to:
Restaurant-Style Mexican Rice At Home
In 30 minutes you'll have a big bowl of loose, fluffy grains that are warm and tomato-y without tasting sharp or sour.
The trick is simple: rinse the rice, toast it briefly, then put the lid on and stop messing with it. No stirring. No peeking. Let the steam do its job, then give it a 10-minute rest at the end.
That's how you get restaurant-style Mexican rice at home, with zero drama.
Why this works every time
This recipe has three rules. Follow them and it's foolproof:
- Rinse the rice to wash off extra starch so it doesn't turn sticky
- Toast the rice for deeper flavor and better texture
- Keep the lid on while it cooks, then rest 10 minutes so the grains finish perfectly fluffy
What You'll Need
Exact amounts are in the recipe card below.
- Long-grain white rice This stays fluffy and separate. Rinsing is non-negotiable if you want loose grains.
- Oil Helps soften the onion and lets you toast the rice. Neutral oil or olive oil both work.
- Onion and garlic: Your flavor base. Chop small so it melts into the rice.
- Tomato paste: Gives the classic red color and that "Mexican rice" flavor. Cooking it briefly makes it taste full and sweet.
- Chicken stock (or vegetable): This is where the rice gets its flavor. If you want to make this from scratch, this is a great homemade chicken stock recipe.
- Salt Taste before adding and always add just before serving.
- Flat-leaf parsley or Cilantro: A whole sprig on top while it cooks adds aroma. Finish with chopped herbs.
How to Make It
You'll find the full, step-by-step recipe card below.
- Step 1: Put the rice in a sieve and rinse with cold water. Swish it around with your hand, and go on until the water looks clear. Then drain.
- Step 2: Heat the oil in a medium pot over medium-high heat. Add the garlic and stir for 10-15 seconds until fragrant. Add the onion and tomato paste and fry about 3 minutes until the onion is softened and the paste smells sweet.
- Step 3: Add the drained rice. Stir and toast for 1-2 minutes until the grains look glossy.
- Step 4: Pour in the stock and stir once to combine. Lay the herb sprig on top. Put the lid on.
- Step 5: Bring to a simmer over medium-high heat. When you see steady bubbling around the edges, turn the heat down to low so it's barely simmering. Cook 15 minutes, covered. Do not stir and do not lift the lid. After 15 minutes, tilt the pot slightly. If you still see liquid pooled at the edge, cook 2-3 minutes longer on low, covered.
- Step 6: Remove from heat and let it rest 10 minutes, covered. Remove the herb sprig. Fluff with a fork, taste, and add a pinch of salt if needed. Sprinkle with chopped parsley or cilantro.
Top Tips
- My rice turned sticky: Usually one of these happened: it wasn't rinsed well, you stirred during cooking, or you skipped the rest. Rinse well, don't stir, rest 10 minutes.
- Can I peek while it cooks? I mean… you can. But your rice will turn sticky. Keep the lid on so the steam stays trapped.
- Why toast the rice? For flavor and texture. It tastes less flat and becomes fluffier.
- How do I know the liquid is gone? Tilt the pot a little after 15 minutes. If there's no liquid pooling at the edge, you're good.
What to serve with it
This is a taco-night hero. It's also great with burritos, chili, grilled chicken, or pulled pork. Toss it into a bowl with beans and corn for extra veggies.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2 cups long-grain white rice, uncooked
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 onion, very finely chopped
- 4 tablespoons tomato paste
- 3½ cups chicken stock, or vegetable stock
- 1 sprig flat parsley, or cilantro
- salt, adjust to taste
- flat parsley, Chopped for serving
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Rinse the rice in cold water, draining and repeating until the water is mostly clear.2 cups long-grain white rice
- Drain the rice in a fine-mesh strainer.
- Heat the oil in a medium pot over medium-high heat.2 tablespoons olive oil
- Add the garlic and stir for 10-15 seconds until fragrant.3 cloves garlic
- Add the onion and tomato paste and cook for 3 minutes until the onion is softened and the tomato paste smells sweet.1 onion, 4 tablespoons tomato paste
- Add the drained rice and toast for 1-2 minutes, stirring until glossy.
- Pour in the stock and stir once to combine.3½ cups chicken stock
- Lay the herb sprig on top and cover with a lid.1 sprig flat parsley
- Bring to a simmer over medium-high heat.
- When bubbling steadily around the edges, reduce heat to low so it barely simmers.
- Cook for 15 minutes, covered, without stirring or lifting the lid.
- Tilt the pot. If liquid remains at the edge, cook 2-3 minutes longer on low, covered.
- Remove from heat and rest 10 minutes, covered.
- Remove the herb sprig and fluff with a fork.
- Taste and add salt if needed. Sprinkle with chopped herbs and serve.salt, flat parsley
Notes
- Fridge: 2 days, tightly covered.
- Reheat on the stove: add a splash of water, cover, warm on low, then fluff with a fork.
Nutrition
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