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.
🥘 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 recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Mexican Rice
- 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.
- 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).
- 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.
- 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.
- 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.
- Serve while nice and hot, enjoy!
🌮 More Mexican Favorites
- Mexican Cornbread Casserole
- Picadillo Mexicano
- Beef Enchiladas
- Shredded Chicken Tacos
- Sour Cream Chicken Enchiladas
- Ground Beef Mexican Casserole
Restaurant Style Mexican Rice
- 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)
- 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.
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!