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

Restaurant Style Mexican Rice

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


  • 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


  1. 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.
  2. 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.
  3. Remove lid and fluff with fork, add more salt to taste if needed. Garnish with chopped cilantro and fresh limes if desired.

Recipe Notes

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