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Flavorful Mexican Rice Recipe Easy Restaurant-Style and Perfect Guide

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A quick and easy restaurant-style Mexican rice recipe that delivers a rich, smoky, and nutty flavor with a perfect fluffy texture. Ideal for weeknight dinners, potlucks, and family gatherings.

Ingredients

Scale
  • 1 cup long-grain white rice (about 200g), rinsed and drained
  • 2 tablespoons vegetable oil or canola oil
  • ½ medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • ¾ cup tomato sauce (180ml)
  • 1 ¾ cups chicken broth or vegetable broth (420ml)
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder (optional)
  • 1 teaspoon salt
  • A small handful fresh cilantro, chopped
  • Fresh lime juice from half a lime

Instructions

  1. Rinse and drain the rice under cold water until the water runs clear. Let it drain for 2-3 minutes.
  2. Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add the drained rice and toast, stirring frequently, for 5-7 minutes until light golden brown and nutty smelling. Adjust heat to avoid burning.
  3. Push the toasted rice to one side of the pan. Add the chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic and sauté for another 30 seconds until fragrant.
  4. Stir in ¾ cup tomato sauce, 1 teaspoon ground cumin, ½ teaspoon chili powder (if using), and 1 teaspoon salt. Cook for 1-2 minutes to deepen flavors.
  5. Pour in 1 ¾ cups broth, stir once, and bring to a full boil over high heat.
  6. Reduce heat to low, cover tightly with a lid, and simmer gently for 18-20 minutes without lifting the lid.
  7. Remove from heat and let the rice rest, covered, for 5 minutes.
  8. Fluff the rice with a fork, stir in fresh lime juice and chopped cilantro. Adjust salt to taste.

Notes

Do not skip toasting the rice as it adds nuttiness and prevents mushy texture. Use medium heat for toasting and keep the lid on during simmering to trap steam. Rinse rice well to remove excess starch. If rice is firm after resting, add a tablespoon of broth and steam a few more minutes. For vegan version, use vegetable broth. Brown rice requires longer cooking time and more liquid. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: Mexican rice, restaurant-style rice, easy Mexican side, toasted rice, cumin rice, tomato rice, quick rice recipe

Find it online: https://zoeplate.com/flavorful-mexican-rice-recipe-easy-restaurant-style-and-perfect-guide/