Restaurant Style Mexican Rice

This restaurant style Mexican rice recipe brings the flavors of your favorite Mexican restaurant right to your own kitchen. Fluffy grains are infused with tomatoes, smoky spices, and aromatic onions for a side dish that steals the show alongside tacos, enchiladas, and grilled meats. I have relied on this simple and satisfying rice for every taco night and potluck—it is that dependable and delicious.

When I first made this recipe I realized how much better homemade rice could taste than takeout. Now my whole family insists it is not taco night without it.

Ingredients

• Olive oil: Adds richness so the rice gets golden brown Choose a fresh oil for best flavor
• White onion: Gives mild sweetness and aromatic flavor Look for firm onions with no green shoots
• Long grain rice: Jasmine or basmati rice Preferred for fluffy grains and less stickiness Sweep up any stones or debris before cooking
• Fresh garlic: Brings aroma and a hint of heat Use plump cloves without sprouting
• Low sodium chicken stock: Gives savory depth Opt for stocks with lower salt to better control seasoning
• Fire roasted tomatoes: Layer in a smoky tang Canned and undrained tomatoes add moisture and complexity
• Tomato sauce: Deepens tomato flavor Choose a brand without extra sugar for the most authentic taste
• Chili powder: Brings gentle heat and color Toasted blends work best for depth
• Smoked paprika: Adds signature smokiness Choose the Spanish variety for bold flavor
• Cumin: Gives earthy notes Always check your cumin is fresh for best results
• Kosher salt: Seasons throughout Taste as you go to avoid oversalting
• Fresh cilantro: Brightens the whole dish Select crisp bunches with vibrant green leaves
• Lime slices: Optional but a burst of freshness A squeeze at the end makes the flavors pop

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil in a large skillet over medium high. Add diced onions and cook for one to two minutes until just translucent. This step builds sweetness and depth so do not rush.

Toast the Rice:

Add long grain rice to the skillet. Cook for three to four minutes stirring frequently until the rice begins to turn golden brown. Toasting the rice is essential for flavor and prevents mushy texture.

Bloom the Garlic:

Stir in the minced garlic and cook for about thirty seconds until fragrant. Garlic burns quickly so keep a close eye and stir continuously.

Simmer with Liquids and Spices:

Pour in chicken stock tomato sauce and fire roasted tomatoes including their juices. Sprinkle in chili powder smoked paprika cumin and kosher salt. Give everything a gentle mix just to combine but do not over stir.

Steam to Perfection:

Bring the mixture to a boil then immediately cover with a tight fitting lid. Reduce heat to low and let simmer for twenty minutes. Do not lift the lid the trapped steam is vital to cook the rice all the way through.

Rest and Fluff:

Remove the lid after twenty minutes. Fluff the rice gently with a fork. Taste and add a pinch more salt if needed for your preference.

Garnish and Serve:

Sprinkle the chopped cilantro over the top and add an optional squeeze of lime right before serving for maximum brightness.

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My favorite part is the smoky depth the fire roasted tomatoes bring. One time I forgot them and everyone at the table could tell the difference. My grandma always says the right tomato makes the whole dish and she is absolutely right.

Storage Tips

Store any leftover rice in an airtight container in the fridge for up to four days. When reheating sprinkle on a few drops of water and cover to refresh the fluffy texture. This rice freezes well and can be thawed overnight in the fridge or quickly reheated in the microwave.

Ingredient Substitutions

Feel free to use vegetable stock if you want a vegetarian version. Swapping in brown rice works but add about ten more minutes to the cook time. If you cannot find fire roasted tomatoes use regular canned tomatoes and a pinch of extra smoked paprika.

Serving Suggestions

This rice is perfect with tacos enchiladas burritos and fajitas. I even use leftovers tossed into breakfast burritos or as a bed for grilled chicken and steak. A scoop inside stuffed bell peppers is always a family hit at my house.

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Cultural Context

Mexican style rice also called arroz rojo is a classic staple at celebrations and everyday meals. Each family puts their own spin on it and now you have yours. Mastering this at home connects you to a rich cooking tradition and makes any meal special.

Frequently Asked Questions

→ How can I keep the rice from sticking together?

To ensure fluffy, separate grains, toast the rice in oil before adding liquids. This helps coat the grains and prevents clumping.

→ Can I use vegetable stock instead of chicken stock?

Yes, substituting vegetable stock creates a vegetarian-friendly version without sacrificing flavor. Adjust seasoning as needed.

→ What type of rice works best?

Long grain varieties like jasmine or basmati yield the best texture, remaining light and fluffy after simmering.

→ Should I drain the canned tomatoes?

No, use the liquid from fire roasted tomatoes for extra depth and moisture in the dish.

→ Why is cilantro and lime added at the end?

Chopped cilantro and lime add a burst of freshness and a bright, zesty finish right before serving.

→ Can I add vegetables or proteins to this dish?

Absolutely! Peas, corn, diced peppers, or shredded chicken can add variety and extra nutrition to the dish.