Pair this delicious homemade Mexican rice with my chipotle chicken tacos, sour cream chicken enchiladas, or my chicken fajita bowls with cilantro-lime creomsa.
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★ Why You'll Love this Recipe ★
Want to make your favorite Mexican restaurant rice at home? Here's how!
Ready in 30 Minutes
Brightly colored and deliciously seasoned, this Mexican rice comes together in just 30 minutes. Use it as a side dish to any main course or add it to your next Taco Tuesday, this rice brings a burst of flavor to any meal.
Restaurant Quality
A classic Mexican dish that uses long-grain rice as the base and simmers it in a fragrant tomato, onion, and garlic sauce. The final result is a red-orange color that gives a stunning pop of color to the dinner table while also providing that restaurant-quality taste you know and love.
Pairs well with any Mexican food.
Light on the seasonings, this rice is easily paired with any Mexican dinner — Tacos, Fajitas, Quesadillas, or try it as a base for a bowl with seasoned meats.
Make it ahead.
You can make this Mexican rice in advance and save yourself some time in the kitchen. Once you learn how to make this classic Mexican side dish, you’ll be using it as a go-to dish in no time. It's so much better than the pre-packaged stuff.
This homemade Mexican rice recipe is:
Easy: You only need six main ingredients for the rice plus salt and pepper. With minimal prep time, the dish comes together in about 30 minutes.
Flavorful: This Mexican rice is seasoned simply and adds a comforting, fragrant flavor to any meal it’s paired with.
Versatile: The recipe is delicious as-is but also very easy to adapt if you want to adjust the flavor a bit.
★ Ingredients You'll Need ★
This is such a simple dish, made with 6 ingredients.
Here's a look at everything you need:
- Long grain rice: Any rice can technically work; however, long grain rice is less sticky and fluffier giving the Mexican rice a more traditional texture.
- Garlic and onion: The base of any tasty dish, make sure you chop them finely so that they mix into the rice nicely.
- Olive oil: Used to start sautéing the vegetables, any oil will work but may change the flavor slightly.
- Chicken broth: Homemade or store-bought will both work. This is used in place of water to simmer the rice giving it much more flavor.
- Tomatoes: Some recipes call for tomato paste or canned tomatoes, but this one uses fresh tomatoes and makes a pulp from them.
- Salt and pepper: Adjust the amounts according to your own personal preference.
★ How to Make this Recipe ★
This tasty side dish is easy to prep. Here are the steps.
- Blend tomatoes until smooth.
- Sauté onion and garlic in oil until fragrant.
- Add rice and toast until browned.
- Mix in tomatoes, broth, salt, and pepper.
- Boil then simmer until liquid is absorbed.
- Fluff and garnish to serve.
Easy. SO good!
Flavor Variations
If you want to stretch the rice or adjust the flavor, below are some delicious ideas.
- Jalapenos: If you like a bit of heat add in some sliced jalapenos to the rice as it simmers.
- Peas: This is a great way to stretch the rice further and kids love it. Add in a bag of frozen peas when you add the tomatoes. This will enhance the flavor of the rice as well as add some vitamins.
- Heat: If you really love spice, sprinkling in some red pepper flakes or cayenne pepper is a great way to bring some heat.
★ Tips & FAQs ★
Any tomato will work. Some have more seeds and tougher skin which is why Roma tomatoes tend to be ideal. However, you can strain the tomatoes to eliminate seeds and skin if desired. For ease you can also use canned tomatoes however this will affect the flavor.
If you prefer a very smooth consistency, you can strain the skin out of the tomatoes; however, it’s not necessary since the skin is edible. Roma tomatoes have a very soft skin. If using other types of tomatoes that are thicker and less desirable, you may want to strain the skin away.
How to Strain Tomatoes
After blending tomatoes, place a colander overtop of a large bowl. Pour tomatoes puree into the colander and press using clean hands. The skins will get trapped in the colander while the tomato puree is captured in the bowl.
Yes. Mexican rice can be made up to 24 hours ahead of time and refrigerated in an airtight container. Reheat it on the stove by adding a dash more broth until warmed through.
Store leftover rice in an airtight container in the fridge for up to 3 days. Reheat in the microwave in intervals or on the stove.
Sprinkle some chopped cilantro or freshly squeezed lime juice on top before serving.
Mexican Restaurant Rice
Ingredients
- 3 tablespoon avocado oil
- 1 cup long grain white rice rinsed
- 2 large Roma tomatoes quartered
- 1 white onion finely diced
- 2 teaspoon garlic paste
- 1 cup chicken broth
- 2 teaspoon salt
- ½ teaspoon black pepper
Garnish
- 1 lime wedged
- 2 tablespoon chopped fresh cilantro
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Instructions
- Purée tomatoes. Using a blender or food processor, blend tomatoes until smooth. Optional to strain, but not necessary. Set aside.
- Sauté aromatics. In a large, deep skillet or pot add in your olive oil, garlic,and onion. Sauté for 2 minutes until it becomes fragrant.
- Toast rice. Once fragrant add in your rice. Brown and toast for 5-6 minutes, stirring occasionally.
- Season rice. Once rice is slightly browned add tomato puree, chicken broth, salt, and pepper. Stir to combine. Bring to a boil, then reduce heat and simmer for 15-20 minutes until liquid is absorbed.
- Fluff, season, garnish, and serve. Fluff with a fork and add more salt to taste if needed. Serve with lime and cilantro as garnish, if desired.
Notes
- Rinse rice by placing it in a strainer before cooking and rinsing with cold water until water runs clear.
- You can use 1 teaspoon of chicken bouillon + 1 cup of water in place of broth if that's more convenient.
- Choose large tomatoes or add a third if all you can find is small.
- You do not need to cover the rice when simmering.
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