I’ve tried a lot of Mexican rice recipes over the years, and this is the only one I come back to. It’s from Tastes Better From Scratch, and it is truly the real deal — fluffy, perfectly seasoned, with that beautiful orange color you get at an actual Mexican restaurant. I’ve made it enough times now that it’s basically muscle memory.

The secret is the tomato bouillon cubes — they’re what give the rice that color and depth of flavor. You can find them in the Mexican food aisle at most grocery stores. And don’t skip rinsing the rice first; that’s what keeps it from getting clumpy.

I’m not going to recreate the whole recipe here because Lauren at Tastes Better From Scratch has already done it perfectly, with step-by-step photos and everything. Go use hers:

👉 Get the full recipe at Tastes Better From Scratch

My Tips After Making This a Hundred Times

• Don’t rush the toasting step. You want the rice actually golden before adding anything else — it takes a solid 10 minutes and it’s what gives the rice that nutty flavor.
• Let it rest after cooking. Seriously, walk away for 5 minutes. Then fluff with a fork (not a spoon, not stirring — just gently fluffing). This is the difference between mushy rice and restaurant rice.
• I always add the peas and carrots. Some people skip them but they add a nice sweetness and color.
• This pairs perfectly with basically any Mexican night — tacos, enchiladas, carne asada, you name it. I make a big batch and use leftovers for burrito bowls the next day.

More recipes on JustSvara: Try my Curried Potato Grilled Cheese, my Walnut Parmesan Pasta, or browse all food posts →