Mexican Rice Restaurant Style
Recreate the vibrant flavors of your favorite Mexican restaurant with this easy and authentic Mexican Rice Restaurant Style recipe! Perfectly fluffy long-grain white rice is toasted until golden for extra depth of flavor, then simmered in a savory blend of tomato sauce, aromatic spices, and rich broth. Finely diced carrots and sweet peas add a pop of color and texture, while a hint of cumin ties everything together with warm, earthy undertones. This one-pot side dish is ready in just 40 minutes, making it an effortless yet irresistible pairing for tacos, enchiladas, or grilled meats. Plus, it’s easy to customize—simply swap chicken broth for vegetable broth for a vegetarian-friendly version. Garnish with fresh cilantro for a bright and fragrant finish, and bring the authentic taste of Mexican cuisine right to your table!
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 8 ounces tomato sauce
- 3 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 medium carrot, finely diced
- 0.5 cup frozen peas
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Rinse the rice in a fine mesh strainer under cold water until the water runs clear. Set the rice aside to drain completely.
Heat the vegetable oil in a large, heavy-bottomed skillet or saucepan over medium heat.
Add the drained rice to the skillet and sauté for 5-7 minutes, stirring frequently, until the rice becomes golden and lightly toasted.
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, or until the onion becomes soft and translucent.
Stir in the tomato sauce, chicken broth, ground cumin, and salt. Combine well, making sure the rice is evenly coated in the liquid.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet tightly with a lid and let the rice simmer for 15 minutes.
Uncover the skillet and gently stir in the diced carrot and frozen peas. Cover again and continue cooking for another 5-7 minutes, or until the rice is tender and the liquid is fully absorbed.
Once the rice is cooked, remove the skillet from heat and let the rice sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, garnish with chopped cilantro if desired, and serve hot. Enjoy your restaurant-style Mexican rice!
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 5748 mg | 250% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 24.5 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1725 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
