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A wooden spoon scooping up some mexican rice.
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Restaurant Style Mexican Rice

This Mexican rice is super easy to make from home and so yummy! The perfect side dish to go with all your Mexican recipes.
Course Entrees
Cuisine Mexican
Keyword Mexican rice, spanish rice
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 153kcal
Author Wendie

Ingredients

  • 3 tablespoons olive oil
  • 1 cup diced white onion
  • 1 1/2 cups long grain rice Jasmine or basmati rice
  • 4 cloves garlic minced
  • 1 3/4 cups low sodium chicken stock
  • 1 14.5 ounce can fire roasted tomatoes do not drain
  • 1/2 cup tomato sauce
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon kosher salt- plus more to taste
  • 1/2 cup chopped fresh cilantro
  • lime slices optional

Instructions

  • Heat a large skillet with olive oil on medium high heat, add onions and cook 1-2 minutes. Add the rice and cook another 3-4 minutes or until rice starts to brown. Then add in the garlic and cook another 30 seconds.
  • Pour in the stock, tomato sauce, fire-roasted tomatoes and spices mix just until combined. Bring to a boil. Cover and reduce heat to a low simmer. Cook for 20 minutes (do NOT lift lid)
  • Remove lid and fluff with fork, add more salt to taste if needed. Garnish with chopped cilantro and fresh limes if desired.

Video

Notes

Toast the long-grain rice it adds a lot of flavor to the rice.
Resist the urge to lift the lid, it will release all the steam that has accumulated.
If the liquid has not been absorbed all the way after the 20 minutes. Cover it back up and cook for 2-5 more minutes.
 

Nutrition

Serving: 8Servings | Calories: 153kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 471mg | Fiber: 3g | Sugar: 5g