Why You’ll Love This Recipe
This recipe for Mexican rice is everything you love about the dish: tender, flavorful rice that is rich with the taste of tomatoes, garlic, cilantro, and just the right amount of spice. It pairs beautifully with tacos, enchiladas, or any other Mexican favorite. The best part is that it’s quick to make, kid-approved, and stores well for leftovers. If you’re craving a side dish that’s easy to prepare and satisfying, this recipe is a winner.
Ingredients
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2 cups rice (long grain preferred)
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¼ cup oil
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8 oz tomato sauce
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½ cup cilantro, chopped
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3 teaspoons salt
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4 garlic cloves, minced
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4 cups chicken broth
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½ teaspoon cumin
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¼ teaspoon ground black pepper
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a large frying pan, heat the oil over medium-high heat.
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Add the rice and cook until it turns golden brown.
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Stir in the chicken broth, tomato sauce, salt, garlic, cumin, and black pepper.
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Mix everything together, then cover the pan with a lid.
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Reduce heat to medium-low and let it simmer for about 35-40 minutes, or until all liquid is absorbed.
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Fluff the rice, stir in the chopped cilantro, and serve. For added flavor, sprinkle some cheese on top, such as Cotija.
Servings and Timing
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Servings: 10
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Prep Time: 5 minutes
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Cook Time: 40 minutes
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Total Time: 45 minutes
Variations
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Add diced vegetables such as bell peppers, peas, or corn for added color and flavor.
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Swap chicken broth for vegetable broth to make the dish vegetarian.
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For a spicier version, add a chopped jalapeño or a pinch of chili powder.
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Top the rice with shredded cheese like cheddar or mozzarella for a cheesy twist.
Storage/Reheating
Store any leftover rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave in a covered dish or warm it on the stove with a little added chicken broth or water to prevent it from drying out.
FAQs
How do I make sure the rice doesn't get too mushy?
To avoid mushy rice, make sure not to overcook it. Once all the liquid is absorbed, remove it from the heat immediately and let it sit covered for a few minutes before fluffing with a fork.
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you may need to adjust the cooking time and add a little more liquid since brown rice takes longer to cook than white rice.
What type of rice is best for this recipe?
Long-grain white rice works best for this recipe as it doesn’t clump together and provides a fluffy texture when cooked.
Can I make this rice ahead of time?
Yes! This rice can be made ahead and stored in the fridge for a few days, or even frozen for up to a month.
How can I make this recipe spicier?
To add more heat, include diced jalapeños, chili powder, or cayenne pepper in the recipe to suit your taste.
Can I use vegetable broth instead of chicken broth?
Yes, if you prefer a vegetarian version, vegetable broth is a great substitute.
What can I serve this Mexican rice with?
Mexican rice pairs well with tacos, enchiladas, fajitas, or even grilled meats like chicken or steak.
How do I store leftover rice?
Store leftover rice in an airtight container in the fridge for 3-4 days. You can also freeze it for longer storage.
How do I prevent the rice from sticking to the pan?
Be sure to stir the rice occasionally while it cooks and use enough oil to coat the rice, preventing it from sticking.
Can I add other seasonings to this rice?
Absolutely! You can try adding paprika, oregano, or even a splash of lime juice to enhance the flavor of your rice.
Conclusion
Restaurant-style Mexican rice is a must-try recipe for any Mexican food lover. It’s simple, flavorful, and the perfect accompaniment to your favorite dishes. Whether for a weeknight dinner or a special occasion, this rice will make your meal feel extra special. Try it today and enjoy the authentic taste of restaurant-quality rice in the comfort of your own home!
Restaurant Style Mexican Rice
This restaurant-style Mexican rice recipe brings the authentic taste of your favorite Mexican restaurant right into your home. It’s a flavorful side dish made with rice, tomato sauce, garlic, cumin, and cilantro. Perfectly paired with tacos, enchiladas, or grilled meats, this dish is easy to prepare, quick to cook, and a hit with the whole family. Make it ahead and enjoy the leftovers all week long!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
2 cups long-grain rice
¼ cup oil
8 oz tomato sauce
½ cup cilantro, chopped
3 teaspoons salt
4 garlic cloves, minced
4 cups chicken broth
½ teaspoon cumin
¼ teaspoon ground black pepper
Instructions
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In a large frying pan, heat the oil over medium-high heat.
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Add the rice and cook until it turns golden brown, stirring occasionally.
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Stir in the chicken broth, tomato sauce, salt, garlic, cumin, and black pepper.
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Mix everything together, then cover the pan with a lid.
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Reduce heat to medium-low and let it simmer for about 35-40 minutes, or until all the liquid is absorbed.
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Fluff the rice with a fork, stir in the chopped cilantro, and serve. For an extra touch, sprinkle Cotija cheese on top.
Notes
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To make this vegetarian, swap the chicken broth for vegetable broth.
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For extra spice, add chopped jalapeños or chili powder.
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This dish can be made ahead of time and stored in the fridge for 3-4 days.
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Leftovers can be frozen for up to a month.
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