Restaurant Style Mexican Rice

It is hard to find a restaurant-style Mexican rice recipe that delivers authentic flavor, but this recipe may be the best. It has just enough of a hint of spicy and a deliciously rich tomato flavor. It may be even better than the kind you can find at restaurants.

Some of my favorite Mexican recipes are tortas, ground beef Mexican casserole, picadillo mexicano, and elotes.

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Mexican Rice
• 💭 Tips & Notes
• 🙂 😀 Testimonials
• 🥡 Storing & Reheating
• 📖 Recipe Card
• 💬 Reviews

Rice and beans are a classic combination served on many plates at Mexican restaurants. My family is always in the mood for Mexican food, so this rice is handy whenever I make it.

Whether I make chicken enchiladas, taquitos, quesadillas, or something else, this rice pairs wonderfully. It might even be one of my most-cooked side dishes!

🥘 Ingredients

• Vegetable Oil - Some vegetable oil (or another neutral-flavored oil) for sauteing the onion.
• Yellow Onion - Finely chopped yellow or white onion.
• Long Grain Rice - When I make this, I usually have leftover cooked jasmine rice to use for it. However, if you don't have any leftover jasmine rice, cook up some long-grain white rice so you're ready to move on to making the Mexican rice.
• Chipotle Chile Powder - This is the same as chipotle powder, chipotle chili pepper powder, and ground chipotle chile. Many names use chili or chile interchangeably, but you should be able to find it at most stores.
• Taco Seasoning Mix - Use the packaged taco seasoning or make your own.
• Chicken Broth - Chicken broth adds extra flavor, but you can use water if you don't have any.
• Fire-Roasted Tomatoes - A can of fire-roasted tomatoes adds a tomato flavor to the rice.
• Jalapeno Pepper - Adjust the amount of jalapeno you use to suit your preference for spiciness.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Mexican Rice

The key to making this recipe simple is using rice you've already cooked. You will need a large skillet, a wooden spoon, and measuring utensils.

This recipe will make 8 servings of Mexican rice.

Prepare The Rice

Step 1: Saute the onion. Heat a large skillet and 2 tablespoons of vegetable oil to medium-high heat. Add ½ of a yellow onion and cook/saute for about two minutes, or until it becomes translucent, before adding the rice.

Step 2: Add cooked rice. Once the onion has started to turn golden, add 3 cups (600 grams) of cooked long-grain rice and combine with the onion. Cook the combined rice and onion for about 2-3 minutes. You must keep the rice moving to fry it well (and get it slightly crispy).

Step 3: Add seasoning. Add 2 teaspoons of chipotle chile powder and 1½ teaspoons of taco seasoning mix, and stir well to combine.

Step 4: Add broth, tomatoes, and jalapeno. Add 1 cup (237 milliliters) of chicken broth, 14.5 ounces (411 grams) of fire-roasted diced tomatoes, and ½ of a diced jalapeno, and bring to a low boil while still on medium-high heat.

Simmer & Serve

Step 5: Boil and reduce heat. Once a low boil has been reached, reduce the heat to low and allow the Mexican rice to simmer, covered, for about 10-12 minutes or until most of the liquid has been absorbed.

Step 6: Serve. Serve while nice and hot.

💭 Tips & Notes

• Use your favorite spices. Any chili powder will work, but I like chipotle chili powder. Preferably a sweet chipotle chili powder.
• Don't skip frying the rice. Mexican rice must be fried in the oil before adding broth and tomatoes. This helps it achieve the best flavor but keep its tender texture.
• Use salsa. Swap the fire-roasted tomatoes out for your favorite salsa if you want to experiment with spiciness.

🙂 😀 Testimonials

This is a fantastic recipe to use as a side dish to any meal. I paired this with your beef enchiladas and then used leftovers in burritos too. Fantastic. Thanks for the great ideas!

Anonymous

🥡 Storing & Reheating

Store your rice in an airtight container in the fridge for 5-6 days.

Additionally, you can freeze the rice by placing it in a sealed bag (let it cool first). It can be frozen for 3-4 months.

Reheating

Add a tablespoon or two of broth or water per 1 cup of rice. It can be heated in the microwave for two minutes or warmed on the stovetop over low heat.

📖 Recipe Card