Original Post: https://www.evolvingtable.com/mexican-rice/
Restaurant-Style Mexican Rice Recipe
Having lived in Texas my entire life and tasted some of the best Mexican rice, I always turn to this Restaurant-Style Mexican Rice for re-creating that authentic flavor at home. It’s so easy to make with just three key steps.
Servings: 8
Equipment
- Medium Pot
- Wooden Spoon
Ingredients
- 1 ½ cups long-grain white rice
- 2 tablespoons avocado oil
- ½ white onion finely diced
- 2 garlic cloves finely minced
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
- 1 cup frozen peas and carrots
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons finely chopped fresh cilantro optional
Instructions
- Add rice to a fine mesh strainer and rinse under cold running water for 1-2 minutes, or until water runs clear.1 ½ cups long-grain white rice
- Heat the avocado oil in a medium pot over medium-high heat. Add the onion and cook for 2-3 minutes, or until translucent. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.2 tablespoons avocado oil, ½ white onion, 2 garlic cloves
- Add the rice, broth, tomato sauce, frozen peas and carrots, cumin, paprika, chili powder, salt, and black pepper. Stir well and turn heat to high. Once boiling, reduce heat to low, cover and simmer for 25-28 minutes, or until rice is tender. Allow to sit, uncovered, for 5 minutes.2 cups chicken broth, 1 (8-ounce) can tomato sauce, 1 cup frozen peas and carrots, ½ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon chili powder, 1 teaspoon salt, ½ teaspoon black pepper
- Fluff rice with a fork and serve with chopped cilantro.2 tablespoons finely chopped fresh cilantro
Notes
- Rice: Use long-grain white rice and rinse it really well until the water runs clear. That's what keeps it fluffy instead of gummy.
- Tomato sauce tip: If you want an even deeper restaurant-style color and flavor, swap 1 tablespoon of the tomato sauce for a teaspoon of tomato bouillon paste.
- Don't peek: Keep the lid on the whole simmer. Every lift lets steam escape and throws off the rice-to-liquid ratio.
- Rest before fluffing: Let the rice sit off heat for 5 minutes with the lid on, then fluff gently with a fork. This is the fluffy-rice trifecta... rinsed, sealed, rested.
- Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 6 months. Reheat in the microwave with a teaspoon of water in 30-second intervals.
Nutrition
Calories: 190kcal | Carbohydrates: 35g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 565mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2072IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg
