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    Home » Recipes » Side Dishes

    Angela @ BakeItWithLove.com · 6 Comments

    Restaurant Style Mexican Rice

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    Jump to Recipe
    Delicious better than restaurant quality Mexican rice is easy to make at home!

    Restaurant Style Mexican Rice recipe that delivers that authentic flavor is hard to find, but this recipe may just be the best! This rice is so good, you'll be back for more! It has just enough of a hint of spicy, and a deliciously rich tomato flavor too. I'll use any Mexican-inspired dinner night as an excuse to fry this fabulous Mexican rice up!

    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.

    Delicious, better than restaurant-quality Mexican rice is easy to make at home!

    Serve this easy Mexican rice with my chicken enchiladas or shrimp enchiladas! It's also a great base to serve my tasty Caldo de Pollo soup over!!

    Jump to:
    • 🥘 Mexican Rice Ingredients
    • 🔪 How To Make Mexican Rice
    • 🌮 More Mexican Favorites
    • 📋 Recipe
    • 💬 Comments

    🥘 Mexican Rice Ingredients

    • Vegetable Oil - 2 tablespoons
    • Yellow Onion - ½ a yellow or white onion finely chopped.
    • Long Grain Rice - 3 cups cooked long grain rice.
    • Chipotle Chile Powder - 2 teaspoons.
    • Taco Seasoning Mix - 1 ½ teaspoons, add more if desired.
    • Chicken Broth - 1 cup of chicken broth or 1 cup of water.
    • Fire Roasted Tomatoes - 1 14.5 oz can or 1 can of diced tomatoes.
    • Jalapeno Pepper - ½ a jalapeno pepper or for a more mild taste 1 4 oz can of diced chile peppers.

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

    🔪 How To Make Mexican Rice

    mexican rice simmering with tomatoes, chiles, and cilantro.
    My husband's favorite way to make the same recipe, except that he cooks all of his onion, peppers, tomatoes, and jalapeno before adding the rice.
    1. Saute the onion. Bring a large skillet and 2 tablespoon vegetable oil to medium-high heat. Add the finely chopped yellow onion and cook/saute for about two minutes, or until becoming translucent, before adding the rice.
    2. Add cooked rice. Once the onion has started to turn golden, add the 3 cups of cooked long grain rice and combine with the onion. Cook the combined rice and onion for about 2-3 minutes. You will need to keep the rice moving to fry it really well (and get it slightly crispy).
    3. Seasoning. Add the chipotle chile powder and taco seasoning mix, and stir well to combine. *Any chili powder will work, but I like to use chipotle chili powder. Preferably a sweet chipotle chili powder.
    4. Add broth, tomatoes, and jalapeno. Add the chicken broth, fire-roasted diced tomatoes, and diced jalapeno, and bring to a low boil while still on medium-high heat.
    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.
    6. Serve while nice and hot, enjoy!
    Delicious better than restaurant quality Mexican rice is easy to make at home!

    🌮 More Mexican Favorites

    • Mexican Cornbread Casserole
    • Picadillo Mexicano
    • Beef Enchiladas
    • Shredded Chicken Tacos
    • Sour Cream Chicken Enchiladas
    • Ground Beef Mexican Casserole

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Delicious better than restaurant quality Mexican rice is easy to make at home!
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    4.93 from 40 reviews

    Restaurant Style Mexican Rice

    Restaurant Style Mexican Rice recipe that delivers that authentic flavor is hard to find, but this recipe may just be the best! This rice is so good, you'll be back for more! It has just enough of a hint of spicy, and a deliciously rich tomato flavor too. I'll use any Mexican-inspired dinner night as an excuse to fry this fabulous Mexican rice up!
    Author | Angela
    Servings: 8 servings
    Calories: 133kcal
    Prep 20 minutes minutes
    Cooking 15 minutes minutes
    Total Time 35 minutes minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 2 tablespoon vegetable oil
    • ½ yellow onion (finely chopped)
    • 3 cups cooked long grain rice
    • 2 teaspoon chipotle chile powder
    • 1 ½ teaspoon taco seasoning mix (see recipe)
    • 1 cup chicken broth
    • 1 14.5 oz can fire roasted tomatoes (1 can of diced tomatoes)
    • ½ jalapeno pepper (or 1 4 oz can diced chile peppers - optional)
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    Instructions

    • Bring a large skillet and vegetable oil to medium-high, add the onion and saute the onion for 2 minutes.
      2 tablespoon vegetable oil, ½ yellow onion
    • Add the 3 cups of cooked rice and stir to combine with the onion, keep stirring for about 2-3 minutes while frying the rice.
      3 cups cooked long grain rice
    • Add seasoning: sweet chipotle chile powder and taco seasoning mix, stir it into the fried rice and onion, then add chicken broth, fire-roasted diced tomatoes, and jalapeno. Stir a bit to combine, then bring to a low boil.
      2 teaspoon chipotle chile powder, 1 ½ teaspoon taco seasoning mix, 1 cup chicken broth, 1 14.5 oz can fire roasted tomatoes, ½ jalapeno pepper
    • Reduce heat after a low boil is reached, cover, and allow to simmer for 10-12 minutes or until most of the liquid is absorbed.

    Equipment You May Need

    Skillet with lid
    Silicone Spatula Set
    Chef's Knife

    Nutrition

    Calories: 133kcal (7%) | Carbohydrates: 23g (8%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 3g (19%) | Sodium: 191mg (8%) | Potassium: 75mg (2%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 206IU (4%) | Vitamin C: 4mg (5%) | Calcium: 28mg (3%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    mexican, mexican rice, Restaurant Style Mexican Rice, spanish rice
    Course Dinner Recipes, Side Dish
    Cuisine Mexican

    Sav

    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Reader Interactions

    Comments

    1. Anonymous says

      September 05, 2022 at 10:00 am

      5 stars
      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!

      Reply
    2. Shauna Kelly says

      September 05, 2022 at 6:49 am

      This recipe looks amazing & im planning to cook it for my family this evening.
      Is the rice better just cooked or cooked & cooled - I’m concerned it would turn to mush if just cooked?
      Thanks so much, love your recipes !

      Reply
      • Angela @ BakeItWithLove.com says

        September 05, 2022 at 10:13 am

        Thanks Shauna! The rice works best if it is cooked and cooled. If you need to pull everything together in a shorter time frame, you can cook the rice and spread it on a sheetpan to dry it out a bit before moving on with the recipe. Enjoy!

        Reply
      • Sue says

        October 10, 2022 at 8:21 pm

        4 stars
        I think I have a different opinion of "hint of spicy", and I even left out the jalapenos. Lol. My rice was a bit sticky, but I owe that to my execution, not the recipe. Overall, the flavor was really good, and the jasmine rice added a nice background flavor. I will definitely be trying this recipe again!

        Reply
    3. Gretl Ranch says

      January 03, 2022 at 5:59 pm

      I am unable to find "chipotle Chile powder." What else would it be called or do you have a recommendation of a specific item you use?

      Reply
      • Angela @ BakeItWithLove.com says

        January 03, 2022 at 6:57 pm

        It is also called just chipotle powder, chipotle chili pepper powder, ground chipotle chile. The many names use chili or chile interchangeably but a google search for 'chipotle powder' brings up everything you should need (and I purchased mine at Walmart). Hope that helps!

        Reply

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    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing new, fun, and creative recipes as well as great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to make sure that cooks of any experience level can be successful. Enjoy!

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