Restaurant style Mexican Rice is easy to make and tastes even better than at the restaurants! Pairs perfectly with any Mexican dish, you’ll definitely be going back for seconds!
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My hubby and I are big fans of Mexican food. We probably eat it at least two times a week, if not more. Most of the time when we go out to eat, we end up at a Mexican restaurant. There’s just something about the chips and salsa, margaritas, and yummy meal choices! Plus, don’t get me started on my love for good queso!! Yum!!
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I am obsessed with flautas, tacos, enchiladas, etc. but the real test at how yummy a Mexican restaurant is would have to be their rice and beans! You can have an amazing taco, but if the rice and beans are “eh”, it is quite the bummer!
After coming home one evening from trying a new restaurant out and not liking their rice, I decided to attempt making my own. My first attempt was AWFUL. And by awful, I mean disgusting. Not even edible. The rice was wayyyyyy over cooked, lacked any type of flavor, and honestly, I have no idea how I went so wrong. I was hesitant to try again, but a few weeks later, after looking through books and recipes for inspiration, I decided to try again. The second attempt was good, but not great, so back to the testing I went.
After a few tweaks, I would definitely say I nailed it! Now THIS recipe is a definite winner. It was quick to prepare, paired perfectly with our tacos, and my kids scraped their plates. It makes lots, so prepare for leftovers. However, since it stores perfectly that is okay!! This is also budget friendly and of course kid approved!
Next Taco Tuesday, whip this up with your meal and bring the restaurant to your home!
Enjoy my Restaurant Style Mexican Rice and be sure to keep me posted in the comment section below if you give this a try!
Authentic, flavorful Restaurant Style Mexican Rice is ready in no time! Next Mexican meal you prepare, add this to your plate! Print the recipe below to give it a try!
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Restaurant Style Mexican Rice
Equipment
Ingredients
- 2 cups rice (I use long grain)
- ¼ cup oil
- 8 oz tomato sauce
- ½ cup cilantro, chopped
- 3 teaspoon salt
- 4 garlic cloves, minced
- 4 cups chicken broth
- ½ teaspoon cumin
- ¼ teaspoon ground black pepper
Instructions
- In a large frying pan, heat the oil over medium high heat.
- Add in the rice and cook until golden brown.
- Add in the chicken broth, tomato sauce, salt, garlic, cumin, and black pepper.
- Stir to incorporate all and cover pan with lid.
- Reduce heat to medium low and allow to simmer for about 35-40 minutes, or until all liquid has been absorbed.
- Fluff rice, stir in cilantro, and serve! *Sprinkle some cheese on top for additional flavor (I used Cotija)
Nutrition
Recipe updated 9/21/21
Olivia says
Looks similar to my “sopa” but needs Knoor chicken seasoning…for an authentic Mexican rice!!
Kristin says
Oh thanks for the tip, I will look for that next time at the store to try! Thanks!!
Heidi Stever says
You 100% nailed this recipe!! My family thought it was take out!
Kristin says
Yay!! Glad you enjoyed!! It’s a favorite in my house too!
Jenna says
Question: At what point do you put in the cilantro?
Kristin says
Oops, sorry about forgetting that step! I have corrected the recipe now, but you add it in at the end, right before serving! Enjoy!!
Vicky Sanders says
Laurie She is toasting the rice (uncooked) in oil, then it is absorbing the liquids added afterwards to cook/soften it.
Kristin says
Yep! Thanks for answering Laurie, for some reason I didn’t get notification of any comments until now! Thanks!!
Susanna Labans says
tomato sauce is it passata? I am from Australia.
Cheers Susanna
Kristin says
Tomato sauce is the concentrated product prepared from the liquid extracted from mature, sound, whole tomatoes; the sound residue from preparing such tomatoes for canning. You can find this near the diced tomatoes in the canned section of a grocery store. It is commonly used as the base for sauces and Mexican dishes.
Laurie Boomsma says
Just want to clarify —- are you cooking the rice first and then frying it???
Kristin says
Sorry about the delayed response, nope, no need to cook rice prior to frying it. You are toasting it to get the color, then adding the liquids to cook/soften!