If you have ever wondered how to perfect that classic side dish at home, this Restaurant-Style Mexican Rice Recipe is exactly what you need. It’s a vibrant, flavorful rice that’s fluffy but not mushy, bursting with subtle spices and a lovely tomato base that tastes just like the ones served in authentic Mexican restaurants. Whether you’re pairing it with tacos, grilled meats, or just craving a comforting bowl of something delicious, this recipe delivers every single time. I’m thrilled to share all the tips and tricks to make this dish shine in your kitchen.
Ingredients You’ll Need
The beauty of this Restaurant-Style Mexican Rice Recipe is in its simplicity. Each ingredient plays an essential role, from the tender rice grains to the aromatic spices and fresh veggies that add both color and texture.
- 1 ½ cups long-grain white rice: This type of rice keeps the grains separate and fluffy when cooked.
- 2 tablespoons avocado oil: Avocado oil has a mild flavor and a high smoke point, making it perfect for sautéing the rice and veggies.
- ½ white onion (finely diced): Adds a subtle sweetness and layers of flavor when cooked down.
- 2 garlic cloves (finely minced): Garlic infuses the rice with a warm, savory undertone.
- 2 cups chicken broth: Using broth instead of water deepens the rice’s flavor dramatically.
- 1 (8-ounce) can tomato sauce: Provides that classic rich tomato taste and vibrant color.
- 1 cup frozen peas and carrots: These add a pop of color and a slight crunch, making the dish lively and fresh.
- ½ teaspoon cumin: Cumin brings an earthy warmth that’s signature to Mexican cuisine.
- ¼ teaspoon paprika: Paprika offers a smoky note and enhances the red hue.
- ¼ teaspoon chili powder: Adds a gentle heat without overpowering the other flavors.
- 1 teaspoon salt: Essential for balancing all the flavors perfectly.
- ½ teaspoon black pepper: Adds a gentle kick and depth to the seasoning.
- 2 tablespoons finely chopped fresh cilantro (optional): Fresh cilantro brightens the dish just before serving.
How to Make Restaurant-Style Mexican Rice Recipe
Step 1: Rinse the Rice
The first secret to fluffy, non-sticky rice is rinsing it well. Place the rice in a fine mesh strainer and run cold water over it for about 1-2 minutes. Rinse until the water runs clear, which washes away excess starch that causes clumping and ensures a light texture.
Step 2: Cook the Veggies
Heat the avocado oil in a medium pot over medium-high heat, then add the finely diced onion. Sauté for 2-3 minutes until the onion becomes translucent and soft, which helps to release its natural sweetness. Add minced garlic and cook for another 30 seconds to infuse the oil with its fragrant aroma, creating the perfect flavor base.
Step 3: Combine Ingredients and Cook
Add the rinsed rice to the pot along with chicken broth, tomato sauce, frozen peas and carrots, cumin, paprika, chili powder, salt, and black pepper. Stir everything together to combine flavors evenly. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 25-28 minutes until the rice is tender and has absorbed all the delicious seasoning and moisture.
Step 4: Fluff and Serve
After turning off the heat, uncover the pot and let the rice sit for about 5 minutes to allow any remaining steam to finish cooking the grains. Then use a fork to fluff the rice gently, separating the grains and releasing trapped steam. Finally, sprinkle chopped fresh cilantro over the top for a vibrant finish that pops with freshness.
How to Serve Restaurant-Style Mexican Rice Recipe
Garnishes
Sprinkling freshly chopped cilantro is a classic way to enhance the dish. You can also add a squeeze of fresh lime juice or a few sliced jalapeños if you like a little heat. A dollop of sour cream on the side pairs beautifully too, balancing the spices with creamy smoothness.
Side Dishes
This rice shines alongside grilled chicken, carne asada, or crunchy fish tacos. It’s also wonderful as part of a burrito bowl, paired with beans, avocado, and fresh veggies. Because it’s so versatile, feel free to experiment with your favorite Mexican-style mains for a complete and satisfying meal.
Creative Ways to Present
Serve this rice in mini tortilla bowls for a fun party snack, or layer it in a casserole dish with layers of beans, cheese, and salsa for a comforting baked dish. You can even stuff it inside roasted peppers alongside meat or beans for a colorful and hearty presentation.
Make Ahead and Storage
Storing Leftovers
Any leftover rice should be cooled completely before storing it in an airtight container. It will keep well in the refrigerator for up to 4 days. This makes it easy to prep meals ahead or enjoy quick lunches throughout the week.
Freezing
If you want to keep the Restaurant-Style Mexican Rice Recipe longer, freezing is a great option. Portion the rice into freezer-safe containers or bags, removing as much air as possible before sealing. Frozen rice lasts up to 3 months and thaws quickly when you need it.
Reheating
To reheat, sprinkle a few drops of water over the rice to restore moisture, then cover loosely and warm it in the microwave or on the stove over low heat, stirring occasionally. Reheating gently keeps the rice fluffy and prevents drying out or burning.
FAQs
Can I make this recipe vegetarian or vegan?
Absolutely! Simply swap the chicken broth for vegetable broth, and the flavors will still be fantastic. The rice’s seasonings and tomato base create a delicious, plant-friendly dish.
What type of rice works best for this recipe?
Long-grain white rice is ideal because it cooks up fluffy and firm, with distinct grains that don’t stick together. Avoid short grain or sticky rice varieties for this particular recipe.
Can I add other vegetables to the rice?
Yes, feel free to customize! Corn, diced bell peppers, or even chopped tomatoes can add great color and texture, making the rice even more vibrant and flavorful.
Is it okay to prepare this dish in a rice cooker?
While you can sauté the onions and garlic first, adding them to the rice cooker along with the other ingredients can work well. Just ensure the rice cooker settings allow for simmering in tomato sauce and broth; otherwise, the stovetop method offers more control.
How spicy is this recipe?
This version of the recipe is mildly spiced, perfect for those who enjoy subtle heat. If you like it spicier, try adding extra chili powder, cayenne pepper, or some diced jalapeños during cooking.
Final Thoughts
I can’t recommend this Restaurant-Style Mexican Rice Recipe enough — it’s become a staple in my kitchen for good reason. It’s flavorful, satisfying, and comes together quickly with simple ingredients you likely already have on hand. Once you give it a try, you’ll see why this rice deserves a spot on every Mexican-inspired menu you create. So go ahead, cook it up, share it with loved ones, and enjoy every delightful bite!
Print
Restaurant-Style Mexican Rice Recipe
- Prep Time: 6 minutes
- Cook Time: 25 minutes
- Total Time: 31 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Restaurant-Style Mexican Rice recipe delivers flavorful, fluffy rice infused with aromatic spices and vibrant vegetables. Perfect as a side dish for Mexican meals, it combines sautéed onions and garlic with tomato sauce, cumin, paprika, and chili powder for an authentic taste. The addition of frozen peas and carrots adds color and texture, making this easy stovetop recipe a crowd-pleaser in just 30 minutes.
Ingredients
Rice and Vegetables
- 1 ½ cups long-grain white rice
- ½ white onion, finely diced
- 2 garlic cloves, finely minced
- 1 cup frozen peas and carrots
Liquids and Oil
- 2 tablespoons avocado oil
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
Spices and Seasonings
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons finely chopped fresh cilantro (optional)
Instructions
- Rinse rice: Add the rice to a fine mesh strainer and rinse under cold running water for 1-2 minutes, or until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
- Cook the veggies: Heat the avocado oil in a medium pot over medium-high heat. Add the finely diced onion and cook for 2-3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Combine ingredients and cook: Stir in the rinsed rice, chicken broth, tomato sauce, frozen peas and carrots, cumin, paprika, chili powder, salt, and black pepper. Mix well and increase the heat to high. Once the mixture reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 25-28 minutes or until the rice is tender and has absorbed the liquid. Then remove the lid and let the rice sit uncovered for 5 minutes to steam.
- Fluff and serve: Use a fork to fluff the rice gently to separate the grains. Garnish with finely chopped fresh cilantro if desired, and serve warm alongside your favorite Mexican dishes.
Notes
- Rinsing the rice is crucial to achieving fluffy, non-sticky grains.
- If you prefer vegetarian or vegan, substitute chicken broth with vegetable broth.
- Adjust chili powder and spices to taste for desired heat level.
- The resting step after cooking helps the rice finish steaming and prevents sogginess.
- Use a pot with a tight-fitting lid to retain steam during cooking.
