• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Valerie's Kitchen

Simple, seasonal home cooking

  • Recipe Box
  • Videos
  • The Cookbook
  • Beyond the Kitchen
Home » Holidays » Cinco de Mayo » Restaurant Style Mexican Rice

Restaurant Style Mexican Rice

By Valerie · November 5, 2019 24 Comments

SD Side Dish H Holidays
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my disclosure policy.

Little bits of soft cooked potato and carrot set this Restaurant Style Mexican Rice apart from the others. Light, fluffy, and perfectly seasoned just like at our favorite Mexican restaurant.

A skillet filled with Mexican rice, cilantro and slices of lime.

This post was originally published on January 11, 2014. It has been updated with new images.

There’s a little Mexican restaurant that we frequent on a regular basis and it may seem odd, but one of the things that brings me back time and time again is their heavenly rice.

During our many meals there I’ve spent much of my time contemplating why this Mexican Rice is so incredible. Short of chasing after the sweet little lady that prepares it, I was bound and determined to figure it out for myself.

A serving of Restaurant Style Mexican Rice in small bowl with a fork.

How to Make Restaurant Style Mexican Rice

I’ve come to find out that adding veggies is the traditional way of preparing Mexican rice and it makes a subtle but important difference. To attempt to mirror the rice of my dreams, I’ve stuck to just potato and carrot here but an assortment of other veggies can be added if you are so inclined. Frozen corn or peas, mushrooms, zucchini, and bell pepper would all be delicious.

It’s important to toast the rice briefly in a little vegetable oil before adding low-sodium broth (chicken or veggie is fine). It helps the grains “open up” a bit and absorb flavor from the seasoning. The broth is added last and then the ingredients simmer together until all of the liquid is absorbed, the vegetables are perfectly tender, and the rice is light and fluffy.

I always keep a jar of reduced-sodium Better than Boullion on hand. I love that I can mix up just exactly how much broth I need for a given recipe and control the strength. It’s good stuff.

A close up of Mexican Rice in a skillet with a wooden spoon.

Is Mexican Rice Spicy?

An authentic Mexican Rice recipe would most likely call for adding serrano chiles but I’m kickin’ it gringo style with this one. Serrano’s are muy caliente and without them there is only a very mild kick from the Homemade Taco Seasoning Mix (or feel free to substitute a store-bought blend).

Since there’s typically some heat in the other items on my Mexican-inspired menus we want the rice to be mild so we can shovel it in our faces with wild abandon.

A fork lifting out of a bowl of Restaurant Style Mexican Rice.

I have some big cilantro loving folks in this family who I swear could eat it by the handful. I like to garnish my Restaurant Style Mexican Rice with some whole sprigs for the cilantro fans but keep it easy to avoid for those who are cilantro-phobic.

A serving of Restaurant Style Mexican Rice in a serving bowl with a fork.

This recipe results in light, fluffy, savory perfection. Absolutely the best from scratch Mexican Rice I’ve had outside a restaurant.

What to Serve with Mexican Rice

This rice is on regular rotation and I almost always include it when I do a Mexican-inspired menu. Here are just a few of my favorite ways to serve it.

  • Use it as a super delicious base for burrito bowls with my Shredded Mexican Beef or Slow Cooker Shredded Mexican Pork with Beans.
  • Serve it as a side dish with my Green Chile Chicken Smothered Burritos.
  • Make chicken and rice burritos with the super tender Crock Pot Chicken Taco meat.

 

A skillet filled with Mexican rice, cilantro and slices of lime.

Restaurant Style Mexican Rice

Little bits of soft cooked potato and carrot set this Mexican rice apart from the others. Light, fluffy, and perfectly seasoned.
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 213kcal
Author: Valerie Brunmeier

Ingredients

  • 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
  • 1 teaspoon Homemade Taco Seasoning Mix
  • 1/2 teaspoon salt
  • 8 ounces tomato sauce
  • 3 cups low-sodium chicken broth
  • Cilantro for garnish optional

Instructions

  • Heat oil in a skillet or saute pan over medium-high heat. Add rice and cook, stirring occasionally for 3 or 4 minutes, until lightly golden brown. Reduce heat to medium and add the onion, potato, carrot, and garlic. Season with taco seasoning and 1/2 teaspoon salt. Cook and stir for about 2 minutes. Add the tomato sauce; cook and stir for a minute or two and then slowly stir in the chicken broth.
  • Return heat to medium-high and bring to a boil, then reduce heat to low, place a lid on the skillet and simmer for 25 minutes. Remove from heat and allow to sit for 5 minutes, covered. Remove cover, fluff with a fork, garnish with cilantro (optional) and serve.

Notes

Optional: Add additional vegetables like frozen corn or peas (thawed), mushrooms, zucchini, bell pepper in addition to or instead of the potato and carrot.

Nutrition

Calories: 213kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Sodium: 331mg | Potassium: 337mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1397IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg
LOVE MY RECIPES? GET THE COOKBOOK!
The Foolproof Family Slow Cooker and Other One-Pot Solutions

A two image vertical collage of Restaurant Style Mexican Rice with text overlay.

Categories: Cinco de Mayo, Holidays, Recipe, Rice/Pasta, Side Dish

< Previous
Next >

You May Also Like...

A bowl of rice topped with shredded white cheese. Salsa Rice
A bowl of Almond Rice Pilaf on a plate. Almond Rice Pilaf
Chicken and rice on a yellow plate. Green Chile Rice Casserole
A bowl filled with a colorful rice mixture. Jambalaya Rice

Reader Interactions

Latest Comments
Skip to Comment Form
  1. Kathy Siewert says

    April 18, 2020 at 1:50 pm

    Hi Valerie. I’m making your rice tonight. Also made homemade seasoning. If I use this seasoning for say a lb of chicken or beef, how much should I use?

    Reply
    • Valerie says

      April 18, 2020 at 2:07 pm

      Hi Kathy. Great question! I usually use about 1 tablespoon per pound of meat but I have to admit, I typically eyeball it and it could be a little over. I also like to mix it with a little olive oil to make a paste for coating chicken, beef, or pork before grilling. Hope you love the rice!

      Reply
  2. Stephanie says

    March 8, 2020 at 5:26 am

    Hello, when are you adding the better then bouillon and how much, Thanks…

    Reply
    • Valerie says

      March 8, 2020 at 10:26 am

      Hi Stephanie. I use the Better Than Bouillon to make the chicken broth. The broth is added along with the tomato sauce (see the first paragraph of the recipe instructions). Hope this helps!

      Reply
  3. Hellene says

    February 21, 2020 at 5:58 am

    Hello,
    I know this is really late, but can I make this a day ahead and reheat it for a party?

    Reply
  4. peggy says

    February 13, 2020 at 6:53 am

    hello, made and it was delicious! Can I freeze the leftover rice?

    Reply
    • Valerie says

      February 14, 2020 at 8:48 am

      Yes, and it’s a good idea to freeze it if you don’t plan on eating it quickly. Here are some tips from The Kitchn.

      Reply
  5. Christine Boyd says

    June 14, 2019 at 11:49 pm

    5 stars
    Hi Valerie!
    I know this is an old post but I want to thank you!
    I’ve been trying to recreate 2 rice recipes from a friend who was from Mexico City that refused to tell me how to make either one!
    Your recipe seemed like the closest fit so I went boldly forward!
    # 1) Your recipe sans tomato sauce. I used 2 cups chx broth & 2 cups milk
    to replace the tomato sauce
    *Total success!!
    Love the Yukon gold potatoes in this!
    #2) “Milk Rice” is what she called it!
    I knew it had corn & carrots & couldn’t figure out the “milk” part!
    I figured out it was fresh white corn off the cob ….then you scrape the cob to get the milk!
    Still, it all started with your recipe!!
    I still love the tomato version!
    I sometimes jazz it up with some chopped grape or cherry tomatoes for fun.
    My DH is so happy I decided to experiment with your base!
    Thank you so much!
    Happy Husband = Happy Wife =
    HAPPY LIFE!

    Reply
  6. WANDA LE BEAU says

    October 9, 2018 at 2:04 pm

    LOVE MEXICAN FOOD, YOUR RECIPES ARE GREAT. THANK YOU.

    Reply
  7. Linda says

    April 24, 2018 at 3:22 pm

    5 stars
    Made this just tonight and it is FABULOUS. My boys are having it as a side dish to burritos, but I’m going to actually wrap this rice up into a tortilla and make my own burrito. Some of this rice, a little sour cream, maybe a little cheese, some shredded lettuce and avocado. I can’t wait!

    Thanks for the awesome recipe. It’s a definite keeper.

    Reply
    • Valerie says

      April 24, 2018 at 5:22 pm

      I’m so glad you love it, Linda! It’s fantastic in burritos. Enjoy 🙂

      Reply
  8. Jessie says

    February 5, 2018 at 4:38 pm

    5 stars
    This is so addictively good!

    Reply
  9. RoadLord says

    January 18, 2014 at 11:44 pm

    You crack me up with your writing:
    “we can shovel it in our faces with wild abandon.”
    I dunno, I just always get a laugh out of your humorous writing style, don’t get me wrong, I check in to see what yummies you’ve come up with, but your sense of humor keeps me coming back.

    Reply
    • Valerie says

      January 19, 2014 at 11:15 am

      Well, Mr. Roadlord, you are one of my absolute favorite readers and your comments always brighten my day 🙂

      Reply
      • RoadLord says

        January 21, 2014 at 12:19 pm

        Aw, shucks, t’weren’t nothin’, ma’am!
        😀

        Reply
  10. [email protected] says

    January 18, 2014 at 9:20 pm

    That looks SO GOOD! I love that you added the veggies.

    Reply
  11. Jen @ It's a Food Fetish says

    January 15, 2014 at 6:44 am

    My two favorite things at the Mexican restaurants are the rice and beans. I can’t wait to have Mexican night at home again so I try this rice out. Thanks for the recipe!

    Reply
  12. val says

    January 12, 2014 at 9:02 am

    I could eat this everyday of my life and be happy!!!! =)))

    Reply
Newer Comments »

Leave a Comment Cancel reply

Recipe Rating




Stay Connected with Valerie’s Kitchen

Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Stay updated!

Subscribe by Email

Get the latest straight from my kitchen to your email inbox. You can choose to receive an email every time a new recipe is published or a weekly summary.

Click to Subscribe

Primary Sidebar

Browse the Recipes

by Category
CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish
Valerie Brunmeier, founder and author of Valerie's Kitchen

MeetValerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

...
More About Me

Looking for something?

Archives

Categories

Spring Favorites

A side view of the Lemon Raspberry Bundt Cake with a slice missing revealing the center.
A Napa Almond Chicken Salad Sandwich sliced in half and stacked on a plate with grapes.
A mug filled with ham and bean soup.
Cheesecake bars with blueberries stacked on a plate.
A glazed cookie stacked on top of another with a bite missing.
A skillet filled with a creamy sauce and slices of cooked chicken.
A skillet filled with orzo, chicken, grape tomatoes, and slices of lemon.
Slices of frosted Carrot Zucchini Bread on a white platter.

Mexican Favorites

A closeup of a carnitas taco.
A skillet filled with Mexican rice, cilantro and slices of lime.
A spatula lifts a piece of casserole from a baking dish.
A smothered burrito topped with sour cream on a plate with rice.
A small white bowl filled with tomatillo avocado salsa.
A white serving plate with two Chipotle Pork Street Tacos with halved avocados in the background.
A skillet filled with white rice, cilantro and lime slices.
Crock-Pot Chicken Tacos

Reader Favorites

A white serving dish filled with shredded beef, carrots, and potatoes.
A white bowl filed with crab dip with a spoon.
A spatula scoops up a zucchini boat from a casserole dish.
Blackened Mahi Mahi
A close up of a cheesesteak sandwich with peppers and onions.
Slow Cooker Beef Tips with Gravey
As Featured On
Back to Top
  • Home
  • About
  • Privacy Policy
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS
Valerie's Kitchen
Copyright © 2011–2021 · Valerie's Kitchen

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.