There is something truly magical about a perfectly cooked, vibrant plate of Mexican rice that can turn any meal into a festive occasion. This Homemade Restaurant-Style Mexican Rice Recipe captures that authentic flavor and texture you crave, with each grain infused with the richness of tomato, garlic, and a hint of cumin. Whether you’re serving it alongside tacos, enchiladas, or simply enjoying it on its own, this recipe is your ticket to recreating that beloved side dish right in your own kitchen—easy, flavorful, and absolutely satisfying.
Ingredients You’ll Need
Getting the ingredients just right is key to nailing this dish. You don’t need a long list—just a handful of simple staples that each bring their own magic to the table. From the toasty rice to the savory broth and vibrant veggies, everything works in harmony.
- Vegetable oil: Helps toast the rice for that signature golden color and nutty flavor.
- Long-grain white rice: The perfect choice for fluffy, separate grains that soak up all the delicious flavors.
- Finely chopped onion: Adds sweetness and depth to balance the tomato and spices.
- Minced garlic: A flavor powerhouse that brightens and enriches the dish.
- Chicken or vegetable broth: Provides a savory base that infuses the rice with moisture and taste.
- Tomato sauce: Gives the rice its classic reddish hue and subtle tangy richness.
- Salt: Essential for seasoning and lifting all the flavors.
- Ground cumin: Adds that warm, earthy note signature to Mexican cuisine.
- Frozen peas and carrots (optional): Introduce a pop of color and a touch of sweetness.
How to Make Homemade Restaurant-Style Mexican Rice Recipe
Step 1: Toast the Rice
Start by heating the vegetable oil in a medium saucepan over medium heat. Once the oil is shimmering, add the rinsed and drained rice. Toast it while stirring frequently until the grains turn a light golden brown, approximately 5 to 7 minutes. This step is crucial because it adds a nutty aroma and prevents the rice from becoming mushy later on.
Step 2: Sauté Onion and Garlic
Next, stir in the finely chopped onion and minced garlic. Cook them together for about 2 to 3 minutes until the onion softens and becomes translucent. This builds a flavorful base that complements the rice beautifully as it simmers.
Step 3: Add Liquids and Seasonings
Pour in the chicken or vegetable broth along with the tomato sauce. Add the salt and ground cumin, then stir everything thoroughly to combine. This mixture not only simmers the rice to tenderness but also infuses every grain with a combination of savory, earthy, and tangy notes typical of restaurant-style Mexican rice.
Step 4: Simmer to Perfection
Bring the liquid mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15 to 20 minutes. Resist the urge to lift the lid during cooking—that steam is what cooks the rice evenly and locks in flavor.
Step 5: Add the Veggies (Optional)
If you’re including frozen peas and carrots, stir them in about 5 minutes before the rice finishes cooking. The gentle heat will warm them through without overcooking, adding freshness and bursts of color to the dish.
Step 6: Rest and Fluff
After the cooking time is up, turn off the heat. Keep the pan covered and let the rice sit undisturbed for about 5 minutes. This resting period allows any remaining moisture to absorb and lets the flavors meld perfectly. Finally, fluff the rice gently with a fork to separate the grains and get that light, fluffy texture.
How to Serve Homemade Restaurant-Style Mexican Rice Recipe
Garnishes
The simplest garnish can take this rice from delicious to downright irresistible. Fresh cilantro sprinkled on top adds a burst of color and a fresh herbal brightness that complements the rich flavors. A wedge of lime on the side can also brighten the dish just before eating.
Side Dishes
This rice is the ultimate companion to a variety of Mexican favorites. Serve it alongside tacos, enchiladas, grilled chicken, or sautéed vegetables. It also pairs beautifully with black beans or refried beans for a hearty, satisfying meal.
Creative Ways to Present
Feeling adventurous? Spoon this Mexican rice into warm corn tortillas for a fun rice taco, or use it as a filling for stuffed bell peppers. You can also serve it in mini bowls topped with avocado slices and a dollop of fresh salsa to create individual festive sides for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Make sure it’s cooled completely before sealing to avoid any sogginess or spoilage.
Freezing
You can freeze this homemade restaurant-style Mexican rice recipe for up to 2 months. Portion it into freezer-safe bags or containers, removing as much air as possible. When you’re ready, thaw it overnight in the refrigerator for best results.
Reheating
Reheat leftovers gently in a microwave or on the stovetop with a splash of water or broth to restore moisture. Covering the rice during reheating helps steam it back to that freshly made texture and keeps the flavors vibrant.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will take longer to cook and requires more liquid, so you’ll need to adjust the cooking time and broth accordingly. The nutty flavor of brown rice pairs well with these seasonings too.
What if I don’t have tomato sauce?
If you don’t have tomato sauce, you can use crushed tomatoes or even a small amount of tomato paste mixed with water. Just keep the quantity similar and adjust salt and seasoning to taste.
Can I make this recipe vegetarian or vegan?
Yes! Simply use vegetable broth instead of chicken broth to keep this dish completely plant-based without sacrificing flavor.
Why do I need to toast the rice first?
Toasting the rice adds a wonderful nutty depth and helps keep the grains separate, avoiding the mushy texture that sometimes happens with boiled rice.
Can I add other vegetables?
Definitely! Feel free to stir in corn, diced bell peppers, or chopped tomatoes for extra flavor, color, and nutrition. Just add them about halfway through the cooking process so they don’t overcook.
Final Thoughts
Making this Homemade Restaurant-Style Mexican Rice Recipe at home is like inviting a little fiesta right onto your dinner table. With simple ingredients and straightforward steps, it’s a surefire way to impress family and friends with authentic flavor and that perfect fluffy texture. So grab your saucepan, turn on some music, and get ready to enjoy one of the most delightful side dishes you’ll ever make. Trust me, once you try it, this recipe will become a go-to in your kitchen!
Print
Homemade Restaurant-Style Mexican Rice Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 20m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Homemade Restaurant-Style Mexican Rice recipe delivers a flavorful and vibrant side dish made with long-grain white rice, sautéed onions and garlic, and simmered in a tomato-infused broth. Optional peas and carrots add color and nutrition, making it a perfect accompaniment for Mexican meals or as a standalone dish.
Ingredients
Rice and Vegetables
- 1 cup long-grain white rice, rinsed and drained
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 cup frozen peas and carrots (optional)
Liquids and Seasonings
- 2 tablespoons vegetable oil
- 1 3/4 cups chicken broth or vegetable broth
- 1/4 cup tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
Instructions
- Heat the oil: In a medium saucepan over medium heat, heat 2 tablespoons of vegetable oil until shimmering, preparing for toasting the rice.
- Toast the rice: Add 1 cup rinsed and drained long-grain white rice to the oil. Cook, stirring frequently, until the rice turns lightly golden brown, about 5-7 minutes, to develop a nutty flavor and enhance texture.
- Sauté onion and garlic: Stir in 1/4 cup finely chopped onion and 1 minced garlic clove. Cook for an additional 2-3 minutes until the onion softens and becomes translucent, releasing its sweetness.
- Add liquids and spices: Pour in 1 3/4 cups chicken broth (or vegetable broth), 1/4 cup tomato sauce, 1 teaspoon salt, and 1/4 teaspoon ground cumin. Stir well to combine all ingredients evenly.
- Simmer the rice: Bring the mixture to a boil then reduce heat to low. Cover the saucepan and let it simmer gently for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.
- Add vegetables (optional): If using frozen peas and carrots, stir in 1/2 cup during the last 5 minutes of cooking to warm through without overcooking.
- Let it rest: Turn off the heat and keep the pan covered. Let the rice sit undisturbed for 5 minutes. This allows any residual steam to finish cooking the rice and meld the flavors.
- Fluff and serve: Using a fork, fluff the rice gently to separate the grains. Garnish with fresh cilantro if desired, and serve warm.
Notes
- Rinsing the rice before cooking removes excess starch and prevents clumping.
- To keep the dish vegetarian, use vegetable broth instead of chicken broth.
- For added flavor, garnish with chopped fresh cilantro or a squeeze of lime juice.
- Keep the heat low when simmering to avoid burning the rice at the bottom.
- Frozen peas and carrots add color and nutrients but can be omitted if unavailable.
