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A skillet filled with Mexican rice, cilantro and slices of lime.
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5 from 6 votes

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican
Servings: 8
Calories: 213kcal


  • 3 tablespoons vegetable oil
  • 1 ½ cups long grain white rice
  • ½ cup diced onion
  • 1 large carrot diced (approximately ½ cup)
  • 1 Yukon Gold potato diced (approximately 1 cup)
  • 1 teaspoon minced garlic
  • 1 teaspoon Homemade Taco Seasoning Mix
  • ½ teaspoon salt
  • 8 ounces tomato sauce
  • 3 cups low-sodium chicken broth or vegetable broth
  • cilantro for garnish optional


  • 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 ½ 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.


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


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