5 from 2 votes
Restaurant Style Mexican Rice
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Little bits of soft cooked potato and carrot set this Mexican rice apart from the others. Light and fluffy, just like at our favorite Mexican restaurant.
Servings: 8 to 10 servings
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
  • 1 8 ounce can tomato sauce
  • 3 cups low sodium chicken broth
  • Cilantro for garnish optional
Instructions
  1. 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.
  2. 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.
Recipe 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.