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Restaurant style mexican rice in a white serving bowl with lime slices and cilantro on top
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Restaurant Style Mexican Rice


Course Side Dish
Cuisine Mexican
Keyword Mexican rice, spanish rice
Servings 8
Author Wendie

Ingredients

  • 3 tablespoons olive oil
  • 1 cup diced white onion
  • 4 cloves garlic minced
  • 2 cups long grain rice
  • 2 cups chicken stock
  • 1 14.5 ounce can fire roasted tomatoes (drained)
  • 8 ounces 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 in rice and cook another 3-4 minutes or until rice starts to brown. Add in garlic and cook another minute.
  • Add in 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 18 minutes (do NOT lift lid) turn off heat and let set another 2 minutes.
  • Remove lid and fluff with fork, add more salt to taste if needed. Garnish with chopped cilantro and fresh limes if desired.

Notes

**This recipe is perfect for a crowd but can easily be cut in half.