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+ servings
5 from 3 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, fluffy, and perfectly seasoned.

Course: Side Dish
Cuisine: Mexican
Servings: 8
Calories: 213 kcal
  • 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
  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.
Nutrition Facts
Restaurant Style Mexican Rice
Amount Per Serving
Calories 213 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Sodium 331mg14%
Potassium 337mg10%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 1397IU28%
Vitamin C 6mg7%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.