If you’re craving that perfect, fluffy, and flavorful side dish that tastes just like the ones they serve at your favorite taqueria, you’re going to love this Restaurant Style Mexican Rice Recipe. I absolutely love how this turns out because it’s got a beautiful golden color, a hint of spice, and every grain of rice is perfectly tender without being mushy. It’s the kind of recipe that makes you feel like you’ve been transported straight to a cozy Mexican restaurant right from your own kitchen.
When I first tried making Mexican rice at home, I struggled to get that authentic texture and flavor, but this method changed everything for me. You’ll find that including simple ingredients like diced potatoes and carrots adds a nice depth and subtle sweetness, while the homemade taco seasoning keeps it deliciously savory. Whether it’s taco night, a family dinner, or a festive gathering, this Restaurant Style Mexican Rice Recipe really shines and is definitely worth having in your go-to recipe arsenal.
Why You’ll Love This Recipe
- Authentic Flavor: Captures the true taste of Mexican restaurant rice with homemade seasoning and tomato sauce.
- Perfect Texture Every Time: The slow simmer and resting period ensures fluffy, separate grains—never mushy.
- Simple Ingredients: Pantry staples come together to create a flavorful side without any fuss.
Ingredients You’ll Need
Each ingredient in the Restaurant Style Mexican Rice Recipe has a purpose, working together to build that familiar, comforting flavor and texture. Choosing fresh veggies and good-quality broth really elevates the dish.
- Vegetable oil: Helps toast the rice evenly, giving it that signature golden color and slightly nutty flavor.
- Long grain white rice: Perfect for fluffy texture since it doesn’t clump or get sticky.
- Diced onion: Adds sweetness and aroma when sautéed; don’t skip this step!
- Diced carrot: Provides subtle sweetness and texture contrast.
- Diced Yukon Gold potato: Adds heartiness and a tender bite that melts in your mouth.
- Minced garlic: Brings essential warmth and depth of flavor.
- Homemade Taco Seasoning Mix: The star spice blend that infuses the rice with traditional Mexican flavors.
- Salt: Enhances all the natural flavors; adjust to taste.
- Tomato sauce: Gives that vibrant color and tangy base.
- Low-sodium chicken or vegetable broth: Adds richness without overpowering, plus controls saltiness.
- Cilantro (optional): Fresh garnish for brightness and a touch of herbal freshness.
Variations
I love that this Restaurant Style Mexican Rice Recipe is so versatile—you can easily tweak it to fit your tastes or dietary needs. Play around with different veggies or swap out the broth to make it vegetarian or vegan-friendly. It’s really about making it your own and enjoying the process.
- Vegetarian Variation: Use vegetable broth and skip the potato, replacing with extra diced bell peppers for a colorful twist. My family went crazy for this one at taco night!
- Spicy Kick: Add a diced jalapeño when sautéing the veggies if you like heat. I discovered this trick when hosting friends who love spicy food—it was a hit.
- Low-Carb Option: Substitute cauliflower rice, but reduce broth to avoid sogginess and cook on low heat briefly just to meld flavors.
How to Make Restaurant Style Mexican Rice Recipe
Step 1: Toast the Rice to Perfection
Start by heating your vegetable oil in a skillet or sauté pan over medium-high heat. Add the long grain white rice and cook it, stirring occasionally, for about 3 to 4 minutes until you see the grains turn a lovely light golden brown. This toasting step is crucial—it unlocks a nutty flavor and helps the rice stay separate and fluffy. Be patient here and keep the heat steady so the rice doesn’t burn.
Step 2: Sauté the Veggies and Season the Rice
Reduce your heat to medium, then add the diced onion, potato, carrot, and minced garlic to the pan. Sprinkle in your homemade taco seasoning mix along with half a teaspoon of salt. Stir everything together and cook for about 2 minutes until the veggies start softening and the spices become fragrant. This step infuses your rice with that iconic restaurant-style flavor you’re aiming for.
Step 3: Add Tomato Sauce and Broth
Pour in the tomato sauce and give it a good stir, letting it cook for a minute or two to bring its flavors out. Then, slowly add the chicken or vegetable broth, stirring gently to combine. Turn your heat back up to medium-high and bring the mixture to a boil. This builds the perfect foundation for steaming your rice to tender perfection.
Step 4: Simmer and Rest
Once boiling, reduce your heat to low and cover the skillet with a tight-fitting lid. Let it simmer undisturbed for 25 minutes—resist the urge to peek! This slow cooking lets the rice absorb all those vibrant flavors and cook evenly. After the time’s up, remove the pan from heat but keep it covered and let it sit for another 5 minutes. It’s a little trick I learned that really helps keep the steam in, making the rice extra fluffy.
Step 5: Fluff and Garnish
Now the fun part! Remove the lid and gently fluff the rice with a fork to separate the grains. Sprinkle with fresh cilantro if you like that burst of herbal brightness—it’s optional, but I find it brings the dish to life. Serve warm and get ready for compliments.
Pro Tips for Making Restaurant Style Mexican Rice Recipe
- Toast Your Rice Thoroughly: I learned that skipping toasting leads to mushy rice; the golden color is your cue it’s perfect.
- Don’t Stir While Simmering: It’s tempting, but disturbing the rice during cooking can break grains and cause clumps.
- Use Fresh Broth: Homemade or store-bought low-sodium broth really enhances flavor over just water.
- Let It Rest Covered: This final step traps moisture evenly, making your rice light and fluffy rather than sticky.
How to Serve Restaurant Style Mexican Rice Recipe
Garnishes
I usually top my Mexican rice with fresh cilantro and a squeeze of lime—these add a fresh zing that balances the richness beautifully. Sometimes I scatter some chopped green onions for crunch or serve with a few slices of avocado on the side for creaminess. These garnishes aren’t just pretty; they really lift the whole dish.
Side Dishes
This rice pairs so well with grilled chicken, carne asada, or even simple black beans and refried beans for a vegetarian meal. Whenever I make this recipe, I often serve it alongside tacos or enchiladas, and it soaks up all those delicious sauces perfectly. It’s also great with a fresh green salad or roasted vegetables to round out the meal.
Creative Ways to Present
For special occasions, I like to mold the rice using small bowls or ramekins to create neat little domes on the plates—it makes the meal feel festive and restaurant-worthy. You can also layer the rice in a clear glass dish, alternating with layers of beans and veggies for a colorful presentation that guests love. Adding edible flowers or extra cilantro sprigs always adds a nice touch too.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican rice stores beautifully in an airtight container in the fridge for up to 4 days. I recommend letting the rice cool completely before sealing the container to avoid sogginess. When stored properly, the rice maintains its flavor and texture well.
Freezing
I’ve frozen this rice a couple of times with great success. Just portion it into freezer-safe bags or containers and remove as much air as possible. It keeps well for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.
Reheating
To reheat, sprinkle a splash of water over the rice and cover it loosely with a lid or damp paper towel—this traps steam and keeps it moist. Heat it gently in the microwave or on the stove over low heat, stirring occasionally. You’ll be surprised at how fluffy it tastes even the second time around.
FAQs
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What makes this recipe “restaurant style” Mexican rice?
This recipe replicates the classic texture and flavor of Mexican rice served in restaurants by toasting the rice first, using a homemade taco seasoning mix, and simmering in broth with tomato sauce. The diced potatoes and carrots add authenticity and extra depth that you often find in restaurant versions.
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Can I use brown rice instead of white rice?
You can substitute brown rice, but keep in mind that it will require a longer cooking time and more liquid. The texture will be a bit denser and nuttier. If you try it, I recommend increasing the broth to 3 ½ cups and cooking covered on low for about 45 minutes.
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How do I make homemade taco seasoning for this rice?
Homemade taco seasoning usually includes chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne pepper. Mixing your own lets you control salt and spice levels. I use this blend in my rice to get authentic flavor without the additives found in store-bought packets.
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Is cilantro necessary?
Cilantro is optional, but I love the freshness it adds to balance the savory rice. If you’re not a fan or have guests who don’t like cilantro, feel free to skip it—it won’t affect the overall dish too much.
Final Thoughts
This Restaurant Style Mexican Rice Recipe has become one of my favorite staples, and I’m always excited when friends ask for the recipe. It’s approachable, flavorful, and brings that comforting restaurant vibe right into your home kitchen. Give it a try—you’ll enjoy the process, and your family or guests will love the authentic flavors. Trust me, once you nail this rice, it’ll be a go-to side for all your Mexican-inspired meals.
Print
Restaurant Style Mexican Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Restaurant Style Mexican Rice recipe delivers fluffy, flavorful rice with a perfect blend of vegetables and spices, ideal as a side dish to complement any Mexican meal. The rice is toasted to a golden brown, simmered with tomato sauce and broth, resulting in a savory, aromatic dish that’s easy to prepare and packed with vibrant flavors.
Ingredients
Rice and Vegetables
- 3 tablespoons vegetable oil
- 1 1/2 cups long grain white rice
- 1/2 cup diced onion
- 1 large carrot, diced (approximately 1/2 cup)
- 1 Yukon Gold potato, diced (approximately 1 cup)
- 1 teaspoon minced garlic
Seasonings and Liquids
- 1 teaspoon Homemade Taco Seasoning Mix
- 1/2 teaspoon salt
- 8 ounces tomato sauce
- 3 cups low-sodium chicken broth or vegetable broth
- Cilantro for garnish (optional)
Instructions
- Toast the rice: Heat the vegetable oil in a skillet or sauté pan over medium-high heat. Add the long grain white rice and cook, stirring occasionally, for 3 to 4 minutes until it turns lightly golden brown. Toasting the rice enhances its nutty flavor and texture.
- Sauté vegetables and seasonings: Reduce the heat to medium. Add diced onion, carrot, potato, and minced garlic to the skillet. Sprinkle in the homemade taco seasoning and ½ teaspoon salt. Cook and stir the mixture for about 2 minutes to soften the vegetables and release their aromas.
- Add tomato sauce and broth: Pour in the tomato sauce and cook, stirring, for 1 to 2 minutes. Then, slowly stir in the 3 cups of low-sodium chicken broth or vegetable broth, mixing thoroughly to combine all ingredients.
- Simmer the rice: Increase the heat back to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 25 minutes. This allows the rice to cook fully and absorb all the flavors.
- Rest and fluff: Remove the skillet from heat and keep it covered. Let the rice sit undisturbed for 5 minutes to finish steaming. Then, remove the lid and fluff the rice gently with a fork to separate the grains.
- Garnish and serve: Optionally, sprinkle chopped fresh cilantro over the rice for a pop of freshness and color. Serve the Mexican rice warm as a delicious side to your favorite dishes.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the seasoning by adding more or less of the Homemade Taco Seasoning Mix to suit your taste preferences.
- To enhance flavor, consider adding a small diced jalapeño with the vegetables for a mild kick.
- Ensure the rice is rinsed before toasting if you prefer a less starchy texture.
- If you don’t have Yukon Gold potatoes, any waxy potato can be substituted.
Nutrition
- Serving Size: 1/8 of recipe (approx. 1 cup)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
