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Adjust Servings:
2 Cups Long Grain Rice
2 Tbsp Canola Oil
2 Cups Tomato Sauce
1/4 Cup Cilantro
1 Tsp Salt
1 Minced Garlic Cloves
2 Cups Low Sodium Chicken Broth
1/8 Tsp Ground Cumin
1/8 Tsp Garlic Pepper
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

Restaurant Style Mexican Rice

With cilantro

Posted By Chef Rodney on February 26th, 2018 under Rice, Quinoa & Grains

People have more fun if they don’t eat so much they have to be taken home in an ambulance.

— Ina Garten
  • 60 min
  • Serves 8
  • Easy
  • Recipe Not Reviewed Yet


Mexican Rice is probably one of the most important side dishes you need to master if you make a lot of Mexican food (along with refried beans). While not terribly difficult to make, there is a technique to get the rice just right. I’ve experimented with many different variations of ingredients (with many fails) and this combination seems to work the best. Just make sure you don’t burn the rice while browning it.


While Mexican Rice is often used a side with many Mexican dishes, it is also often used when making burritos. I love a good chicken burrito stuffed with Mexican rice, source cream and some pico de gallo. Yummy!


How to Make this Recipe


Cut onion into quarters and purée using a food processor. Place the tomato sauce, onion purée, chicken broth, garlic, salt, pepper and cumin into a medium saucepan and bring to a boil over medium heat


Heat oil in large frying pan on medium heat. Add rice and cook until golden brown


Once rice is golden brown, add tomato mixture and stir well. Cover pan and let simmer for 40 minutes stirring once at the 20 minute mark.


Once rice is cooked and there is no liquid left, add cilantro and fluff before serving.

Chef's Notes

You can add a few finely diced jalapeños to the tomato mixture for those of you that want a little kick.

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