Restaurant-Style Mexican Rice

This homemade Mexican rice brings that crave-worthy restaurant flavor to your own kitchen. With just a few basic ingredients, you get fluffy, vibrant rice that is deeply savory and always a crowd-pleaser. It shines alongside tacos, enchiladas, or any weeknight dinner that needs a flavorful side.

When I was learning to cook, this was one of the first recipes that truly felt like magic at my family table. Now it is a staple for every gathering because everyone asks for seconds.

Ingredients

• Vegetable oil: gives the rice a subtle richness and prevents sticking so try to use a fresh oil with a neutral flavor
• Long-grain white rice: is key for that classic fluffy texture rinse well to remove excess starch for separate grains
• Onion: adds sweetness and depth chop finely for even cooking
• Garlic: brings foundational flavor use fresh cloves for the best aroma
• Chicken broth or vegetable broth: infuses the rice with savory notes choose a low sodium broth for more control over saltiness
• Tomato sauce: offers color and a gentle tang look for one with minimal added sugar or seasoning
• Salt: enhances every element in the dish start with less if your broth is salty
• Ground cumin: is a must for its earthy warmth make sure your spice is still fragrant and not faded
• Frozen peas and carrots: are optional but add pops of sweetness and color pick a bag with small tender pieces for the best result

Step-by-Step Instructions

Toast the Rice:

Pour vegetable oil into a medium saucepan and warm over medium heat until shimmering. Add the rinsed and drained rice and gently stir. Cook the rice for five to seven minutes, stirring often. Let it become a light golden color and release a nutty aroma for true restaurant flavor.

Build the Aromatics:

Add finely chopped onion and minced garlic directly to the toasted rice. Continue to cook for another two to three minutes, stirring frequently. You want the onion soft and translucent and the garlic just fragrant, not browned.

Simmer the Rice:

Stir in your broth of choice, tomato sauce, salt, and ground cumin so everything is evenly mixed. Crank the heat to bring it to a gentle boil. Once boiling, immediately lower the heat to its lowest setting, cover the pan tightly, and let it cook untouched for fifteen to twenty minutes. The rice should absorb nearly all the liquid and become tender.

Finish with Vegetables:

If you are adding peas and carrots, stir them in about five minutes before the rice finishes cooking. This timing gives the veggies a chance to heat through without becoming mushy.

Rest and Fluff:

Once the cooking time is up, remove the pan from the heat but keep it covered. Let the rice steam in its own warmth for at least five minutes. Then uncover and fluff the rice gently with a fork so the grains stay light and separate.

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Because cumin is my favorite spice here I always use a fresh new jar at the start of every summer. One Fourth of a teaspoon seems small but gives every bite a warm earthy note that my family adores. We always share a laugh because my son insists on sneaking extra peas into his helping.

Storage Tips

Let rice cool completely before storing. Use airtight containers and keep refrigerated for up to four days. It also freezes well for up to two months. For best results reheat gently on the stove with a splash of water to fluff it back up.

Ingredient Substitutions

Swap chicken broth for vegetable broth for a vegetarian version. For deeper flavor try adding a bit of smoked paprika or even a pinch of chipotle powder. If white rice is not available jasmine or basmati can be used but the texture will change slightly.

Serving Suggestions

Serve alongside enchiladas grilled meats tacos or simple sautéed vegetables. A sprinkle of chopped cilantro or a squeeze of lime over the top brings extra freshness. Leftovers make an excellent base for burrito bowls or fried rice.

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Recipe FAQs

→ What type of rice works best?

Long-grain white rice delivers the ideal fluffy, separate texture and absorbs flavors beautifully in this dish.

→ Do I need to rinse the rice first?

Yes, rinsing removes excess starch and helps prevent clumping, yielding evenly separate grains.

→ Can I use vegetable broth instead of chicken broth?

Absolutely! Vegetable broth keeps the flavor rich and satisfying, while making the dish vegetarian-friendly.

→ How can I add more vegetables?

Stir in peas, carrots, corn, or bell peppers during the last few minutes of cooking for extra flavor and color.

→ How do I achieve smokier flavor?

Let the rice toast in oil until deep golden before proceeding. A hint of extra browning deepens the flavor profile.

→ Is this dish gluten-free?

Yes, as long as your broth and tomato sauce are gluten-free, this preparation is suitable for gluten-free diets.