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If you’ve ever wondered how Mexican restaurants get their Spanish rice so fluffy, flavorful, and never sticky, this is the method. The key is toasting the rice first, seasoning it properly, and letting it steam and rest so each grain stays separate. This is the exact style of rice we serve alongside tacos, enchiladas, and fajitas at our house, and it never fails.
Once you make it this way, you’ll never go back to boxed mixes again.
Why You’ll love this Mexican Restaurant Style Version
Most homemade Mexican rice turns out mushy, bland, or overly tomato-heavy. This recipe avoids all of that by using the traditional restaurant technique:
• Rinsing the rice to remove excess starch
• Toasting the rice in oil for flavor and texture
• Sautéing onion and jalapeño for a savory base
• Using just a small amount of tomato for color, not soupiness
• Steaming at the end for perfectly fluffy grains
The result is authentic Mexican rice that’s fluffy, savory, and never sticky.
Ingredients You’ll Need
This recipe uses simple pantry staples you probably already have on hand.
Long-grain white rice, oil, white onion, jalapeño (optional), garlic, tomato sauce, chicken broth, Sazón, and salt come together to create classic Mexican restaurant flavor with minimal effort.
You can also customize it with vegetables at the end to turn it into a heartier side dish.
Equipment Needed
- Medium skillet or saucepan with lid – Toasts the rice evenly and simmers without losing steam.
- Measuring cups & spoons – Keeps the liquid-to-rice ratio consistent for fluffy results.
- Wooden spoon or spatula – Helps stir while toasting without breaking grains.
- Fork – For fluffing after resting.
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How to Make Mexican Restaurant-Style Spanish Rice
Restaurant-style Spanish rice builds flavor before any liquid is added. Toasting the dry rice in oil deepens flavor and helps the grains stay separate as they cook. Seasoning the rice off the heat—especially when garlic is involved—prevents scorching and bitterness.
Once the tomato base and water are added, the rice should come to a gentle boil so it cooks evenly without breaking down. Keeping the lid on traps steam, and a short rest off the heat allows moisture to redistribute, resulting in fluffy rice that separates easily when fluffed.
Mexican Restaurant-Style Spanish Rice (Fluffy & Authentic)
This Mexican restaurant-style Spanish rice is light, fluffy, and perfectly seasoned — just like your favorite restaurant’s version. Toasted rice, onion, garlic, a touch of tomato, and savory broth create the classic flavor and texture that pairs perfectly with tacos, enchiladas, and more.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: Mexican
Ingredients
- 1½ cups long-grain white rice
- ¼ cup neutral oil (canola or avocado oil)
- ¼ cup finely diced white onion
- 1 small jalapeño, finely diced (optional, for heat)
- 2 TBSP jarred minced garlic (or 4 fresh cloves, finely minced)
- 2–3 TBSP tomato sauce
- 3 cups chicken broth (or water plus chicken bouillon to equal 3 cups broth)
- ½ packet Sazón Goya
- ½ tsp salt
- Optional stir-ins (add at the end): green beans, peas, carrots, corn, or your other favorite vegetables
Instructions
- Rinse rice under cold water until the water runs clear to remove excess starch. (This helps the rice cook up light and fluffy instead of sticky.)
- Heat oil in a large skillet or saucepan over medium-high heat. Add rice and cook, stirring frequently, until the rice is lightly golden brown.
- Add diced onion (& jalapeño if using) to the toasted rice and cook 1–2 minutes, stirring, until slightly softened and fragrant.
- Remove pan briefly from heat. Stir in garlic and tomato sauce.
- Pour in chicken broth, then add Sazón and salt. Stir well.
- Return to heat and bring to a rolling boil.
- Once boiling, reduce heat to low, cover, and simmer for 12 minutes.
- Turn off heat and leave covered for 5 minutes to finish steaming.
- Fluff gently with a fork.
- Stir in vegetables if using.
Notes
Use 2 TBSP tomato sauce for lighter color, 3 TBSP for a deeper restaurant-style hue.
Long-grain white rice works best for fluffy, separated grains.
White onion gives the most authentic flavor, but yellow onion also works.
What to Serve With Mexican Rice
This rice pairs beautifully with so many main dishes. Try it with:
• Chicken enchiladas
• Pollo Loco / Pollo Feliz / Arroz con Pollo – style cheesy chicken and rice
• Tacos or taco bowls
• Street Tacos
• Fajitas
• Carne asada
It’s also perfect for Cinco de Mayo spreads and family taco nights.
Tips for Success
- Toast the rice until it’s lightly golden for better flavor and texture.
- Keep the lid on during simmering to retain steam.
- Let the rice rest off the heat before fluffing so the grains stay separate.
- Fluff gently with a fork—don’t stir aggressively.
Storage & Reheating
Store: Refrigerate leftovers in an airtight container for up to 4 days.
Reheat: Warm with a splash of water in the microwave or on the stovetop to loosen the grains.
Frequently Asked Questions
Why is my Spanish rice mushy?
Too much liquid, skipping the toasting step, or stirring during simmering can cause sticky rice.
Can I use broth instead of water?
Yes—broth adds flavor, but keep the liquid amount the same as the recipe card.
Do I have to use tomato sauce?
Use the tomato ingredient specified in your recipe card for the intended flavor and color.
Variations & Serving Ideas
- Add diced onion or bell pepper while toasting the rice for extra flavor
- Serve with enchiladas, street tacos, taco salads, burrito bowls, or grilled chicken
- Stir in chopped cilantro just before serving for a fresh finish
Final Thoughts
This is the dependable, fluffy Mexican restaurant-style Spanish rice method you can make anytime you want that classic side dish at home. Once you nail the toast + steam + rest, you’ll never go back to boxed mixes.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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