Restaurant Style Mexican Rice

A Mexican meal isn’t a Mexican meal without some yummy Mexican rice. I mean, come on. How can you build legit taco platters without a side of rice?

The problem is getting it right. For years, I tried to make Mexican rice, but it always came out too sticky or uneven cooking. A common problem for me was that some of the rice wouldn’t cook as much and some of it would cook too much… so you’d get a mushy mouthful with every bite, and an occasional crunch. Ew.

It took many years of trial and error, but I’m pretty happy with where my Mexican rice is now. So, let’s get started! Also, this Mexican Rice would make a great side to go with my Yellow Chicken (Pollo Asado).

Update 2022/10/15: I’ve removed the tomato sauce from the ingredients list. It has been replaced with 3 tablespoons of tomato paste and the chicken broth has been increased to 1.75 cups. This results in a slightly less-sticky rice and reduces the tomato intensity a tad.