Why You’ll Love this Recipe
If you’ve ever wondered how to recreate that perfectly seasoned, fluffy rice they serve at your favorite Mexican restaurant, you’re in the right place! This recipe combines simple pantry staples with bold, authentic flavors for a side dish that tastes like it’s straight from your favorite taco place.
It’s no exaggeration to say I’ve been trying to replicate the rice from our favorite Mexican restaurant for years. I think I’ve finally done it with this Restaurant Style Mexican Rice recipe! My middle son is an especially big fan of Mexican rice, so I made sure to ask his opinion. He wholeheartedly agreed that this was the closest to the restaurant version I’ve ever made.
Buttery & Garlicky Mexican Rice – Restaurant Style!
Ingredients
- 2 tablespoons butter
- 1 cup uncooked white rice For the most authentic flavor and texture, I prefer long-grain white rice like Mahatma, La Preferida, or Goya brands
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
- 1/4 cup finely diced onion
- 1/4 cup tomato sauce
- 1 3/4 cups chicken broth
- 1-2 tablespoons fresh chopped cilantro optional
Instructions
- Melt 2 tablespoons butter in a large saucepan over medium heat. Add 1 cup uncooked white rice and cook, stirring constantly, until just golden. Add 3 cloves garlic, minced, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/4 teaspoon black pepper and Pinch of cayenne pepper and cook a few minutes more.
- Stir in 1/4 cup finely diced onion and cook until onions are tender. Stir in 1/4 cup tomato sauce and 1 3/4 cups chicken broth and bring to a boil.
- Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Optionally, stir in 1-2 tablespoons fresh chopped cilantro.
Nutrition
What’s the Secret?
I did quite a lot of experimenting to get the texture and taste just right in this recipe, and here’s what I learned. The key is toasting your rice in butter or oil before adding your spices and cooking liquid to the pan. This achieves a few things. First, it gives the dish such a wonderful, nutty flavor. Most importantly, frying the uncooked rice helps it absorb more flavor from the seasoning and helps it cook to a perfect consistency.
Of course, every Mexican restaurant uses their own unique blend of seasonings and tomato sauce. I’ve also been to many restaurants that mix vegetables, like peas, into their Mexican rice. This the version we think is closest to our favorite Mexican restaurant, but feel free to make adaptations to make it more like yours!
Brown or White Rice?
Although this dish is traditionally made with long grain white rice, brown rice is a great, healthier alternative. It does take a bit longer to cook though. You’ll need to simmer it for about 40-45 minutes, and increase the chicken broth to 2 cups to ensure it cooks through properly.
My Rice is Mushy or Sticky!
It’s happened to all of us–rice that turns out mushy or stuck together. Fortunately, there are a few things you can do to help avoid all of that, no matter what kind of rice you’re making.
We already talked about sautéing your rice in some butter or oil before adding liquid. Not only does this add flavor, it also helps seal the starch in the grains and prevent the rice from sticking together. As far as mushy rice goes, that usually happens when you’ve added too much liquid, or overcooked your rice, or both.
And let’s be honest, I use a rice cooker 99% of the time to avoid these very issues. But this rice definitely needs to be made on the stovetop for the most authentic results.
What About Leftovers?
If you’re lucky enough to have any leftover rice, you can store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat it in the microwave or on the stovetop with a splash of water or broth to keep it from drying out. Leftovers are also great added to burritos, tacos, soup and even omelets.
You can also freeze leftover Mexican rice. Allow the rice to cool completely, then store it in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy it again, reheat with a little broth or water to bring back its fluffiness. We never seem to have leftovers around here though. I hope you love this recipe as much as my family and friends do. It’s a “must make” every time we have Mexican food for dinner.
What Should I Serve With Mexican Rice?
In keeping with Mexican-inspired cuisine, this rice is the perfect side dish for almost any kind of Tex-Mex fare. We’re talking creamy chicken enchiladas, or gooey cheese enchiladas, and savory street corn enchiladas. And don’t forget about burritos and chimichangas!
Naturally this recipe is perfect for Taco Tuesday, whether you’re serving more traditional ground beef tacos, street-style tacos, or something more unique, like my Spicy Baja Shrimp Tacos.
Recipe Tips
- Use long-grain white rice for a light, non-sticky texture. If you prefer a healthier option, you can substitute with brown rice—just adjust the simmer time to about 40 minutes and increase the broth to 2 cups.
- Resist the temptation to peek! Lifting the lid releases steam, which can lead to uneven cooking. Let it simmer on low until the liquid is absorbed and the rice is tender. For best results, set a timer and trust the process.
- To make this dish vegetarian or vegan, simply swap the chicken broth for vegetable broth.
- Once the rice is done, remove it from the heat and let it sit covered for about 5 minutes. This allows the rice to fully absorb any remaining moisture. Then, fluff it with a fork to separate the grains—this makes all the difference for a perfect texture!
- For those who love the fresh, zesty flavor of cilantro, chop it just before serving and toss it in at the last minute. Adding cilantro earlier can dull its flavor, so wait until the rice is ready to serve.
Be sure to save this recipe to your favorite Pinterest board for later.
A Mexican-Inspired Feast
If you’re planning a Mexican themed celebration, or simply want to serve a Mexican-style meal, this rice is a must on the menu. I love serving Mexican food for game day and family get-togethers because you really can’t go wrong with all of the amazing options, and a nacho or taco bar is a great way to feed a crowd.
Just be sure to have an assortment of essentials available, like your favorite taco toppings and salsas. Our fiestas always include green salsa, as well as plenty of homemade pico de gallo and some Mexican Street Corn.
26 comments
Jor
My family loved this!
Else Schauwecker
Những góc nhìn sáng tạo trong bài viết của bạn thực sự truyền cảm hứng.
Genaro Stehlik
Bạn đã khéo léo triển khai nội dung một cách ấn tượng.