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). But if you already eat a lot of Mexican food you already know that.
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. Just remember to use long grain rice to get the proper texture. Short Grain rice will yield very sticky rice.
While Mexican Rice is often used as a side with many Mexican dishes, it is also often used when making burritos. I love a good chicken burrito stuffed with Mexican rice, sour cream and some pico de gallo. Yummy!
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on hand.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Mexican Rice recipe (see recipe card for quantities): Long Grain Rice, Canola Oil, Tomato Sauce, Fresh Cilantro, Salt, Garlic Cloves, Low Sodium Chicken Broth, Ground Cumin and Garlic Pepper.
🥣 How to Make Restaurant-Style Mexican Rice
Cut onion into quarters and puree using a food processor. Place the tomato sauce, onion puree, chicken broth, garlic, salt, pepper, and cumin into a medium saucepan and bring to a boil over medium heat.
Heat oil in a large frying pan on medium heat. Add rice and cook until golden brown.
Once the rice is golden brown, add tomato mixture and stir well. Cover the pan and let simmer for 40 minutes stirring once at the 20-minute mark.
Once the rice is cooked and there is no liquid left, add cilantro and fluff before serving.
Restaurant-Style Mexican Rice
- 2 Cups Long Grain Rice
- 2 tablespoon Canola Oil
- 2 Cups Tomato Sauce
- ¼ Cup Fresh Cilantro
- 1 teaspoon Salt
- 1 Garlic Clove, Minced
- 2 Cups Low Sodium Chicken Broth
- ⅛ teaspoon Ground Cumin
- ⅛ teaspoon Garlic Pepper
- Cut onion into quarters and puree using a food processor. Place the tomato sauce, onion puree, 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.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.